FRIED COFFEE

It makes my tongue dance when, while trolling the web I come across something truly nifty.
Such was the case when I read an article by Patricia Jinich, ( More chorizo to love),  in The Washington Post.   I happen to be a big fan of chorizo in every last one of its forms.
Ms. Jinich has deftly [...]

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According to the weather people we are about to get one whopper of a storm.  It’s a fact of life here in New Hampshire that storms = power outages.

I’ve got a generator to power my heater fan.  Three old oil lamps.  A box of candles.  The larder’s stocked with cheese, sardines, crackers, canned tuna & [...]

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Diners taken aback by chef’s response at Jonathan’s The Rub  -  Fork and Cork, Houston Chronicle

Tiffani Miller and her husband were impressed with their first meal at Jonathan’s The Rub (9061 Gaylord). Not so with the second one. Her group of six all requested the Black and Blue, a filet mignon with blue cheese [...]

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Classic Cafes  -   The Very Best of London’s Vintage Formica Caffs is a detailed digest of significance for it’s obvious dedication,  that is NOT to be missed.  The research Adrian Maddox has put into his book is appreciated by this Diner afficiando.
When you have some time come back and follow the labyrinth of links [...]

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Here come the holidays and the attendant feasting.  Large meals can have problems we don’t normally encounter, so, I’ve put together a batch of resource links to help alleviate the stress.
Brining is a great method for achieving a moist roast turkey.  The Chicago Tribune has a how-to about brining and mentions  The Spice Hunter.  They [...]

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Fresh pumpkin can be used for so many things.  I like it coarsely grated then sprinkled on salads,  or quickly sauteed with s&p and a bit of garlic,  or added to pancake/waffle batter and topped with apple butter and maple whipped cream.
Then, of course there are the more traditional pumpkin favorites,  pie and breads.
Most of [...]

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I’ve posted before about flower cookery, and wild foods,  here & here.  This morning I came across a post at Gastronomical 3,  that deserved sharing.

It’s a great step-by-step on stuffed squash blossoms.  With photos by  Shaina Maidel.

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As you can imagine, given the title of my blog, I’ve posted about coffee before.  It’s used in lots of dessert recipes, but you don’t think of it for savory foods.   You need to alter that.  Think of it as an ingredient in rubs, sauces, marinades, and braises.  Redeye gravy has been a long time [...]

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Start with two top notch Chefs – add an offbeat fusion menu ( Korean Tacos) – mix in social networking and guerilla marketing -  microblogging -  Japanese dancehall reggae audio – stick the entire concept on wheels and you end up with:
The Kogi Korean Taco Truck
One dark and stormy night Mark Manguera, an exceptionally accomplished [...]

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The last decade has seen beans elevated from a side dish on a salad bar,  to star status in the the trendiest of boutique eateries.  Heirloom varieties are being sought out and featured on menus everywhere.
Howevuh,  seeins’ how I’m from New Hampsha,  I’d likely be rode out of town on a rail after being tarred [...]

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