That’s kind of been the undercurrent of thought in the kitchen lately . . . lots of intriguing ideas and ingredients making their way through. Borage flowers, wheatberries, powdered egg whites, Pope Valley beef tenderloin, cobia from the redneck riviera, etc.
AHA! finally I got a picture in there again! I’m more excited that Danny Amendola. Well, okay. He has 31 million reasons to be excited, and I have a 99 Tacoma, but still, good development here.
Fish tacos. I could eat them every day. I could use them to colonize San Diego or convert vegans or distract Dennis Rodman.
Half-ass culinary anthropology observation of the day: from my POV, the reason that a lot of the Asian foods that we’ve been working on involve pork, cabbage, and vegetables–transformed through exacting techniques into intricate finished products–are that these are relatively cheap and plentiful ingredients, made by rural folk (folks? why do we need both “folk” and “folks” when both are plural? It’s not the same as “fish” and “fishes”. It’s something else.) with a lot of time on their hands but not wealth. So the simple doughs became thin, delicate wrappers, precisely folded and lovingly cooked.
That’s my historical tidbit for the day and I hope I didn’t come off like Jimmy the Greek.
ACC tournament begins today. Expectations are medium to medium-lowish. GO HEELS!
How can ESPN POSSIBLY put Laettner and Hurley in the same regional bracket of their “Most Hated College BBall Player of all Time” Bracket? Did Danny Ferry come up with that? With help from Alarie, Parks, Wociejowski, and Redick, all sitting around Kryczewski’s cauldron? [EDIT: Duke got its own regional bracket, natch. I couldn't see that because the capillaries in my eyeballs were bursting when I first saw it last night.]
Been a while. Rant over.
New on the menu next week–confit of Niman ranch shoulder with pickled black trumpets and lots of other cool stuff like maybe braised carrots, TBD. Zach is figuring how to get a black-truffle-egg dish on the breakfast menu. Goose is cooking up wonders on the grill menu and preparing to take it over. We’re getting a Devil’s Gulch hog next week and Chef Brad Borchardt returns for a whole-beast feast on Friday night 3/22 with Asian-inspired pork preparations for the menu that expires on 3/31. Like JJ said, Get it while you can.