Marc, Stéphane, Liz and myself made a poor attempt at going to the bacon take-down in Williamsburg on Sunday afternoon. It turned out, an hour before it even started, all the tickets were sold. Well we could have been cheesed off (ça aurait pu nous foutre en rogne) for being robbed of our bacon fest, instead we set off to have a nice beer and proceeded to sample oysters with dark miso, fresh tofu, black cod and shark fins in a funky maze of a Japanese restaurant nearby. It does feel like I over-ate that day (*burp*) - a little... [Lire la suite]
"And so the winter crept slowly on, and the brief, brilliant summer flitted in, then out, like a golden dream. The second snows were upon the little fort, the second Christmas, the second long, long weeks and months of the new year. An unspoken horror was staring them all in the face: navigation did not open when expected, and supplies were running low, pitifully low. The smoked and dried meats, the canned things, flour, sealed lard, oatmeal, hard-tack, dried fruits--_everything_ was slowly but inevitably giving out day upon... [Lire la suite]
If you were born (to baking at least) a year ago, you may never had kneaded anything. At best you may have kneaded (accidentally I hope) your pie dough and realised it was BAD. Then more articles than you can shake a wooden spoon at were written on how kneading was not only perfectly optional but completely unecessary. I'm not even going there, there isn't a blogger around who isn't gloating with his/her first no-knead wonderloaf, me included. Kneading is *so* out (c'est tellement ringard). People who still knead nowadays are likely... [Lire la suite]
It's the leprechauns' no-knead bread. My roomies love it. It never survives the evening. Gold pots suck for soda bread. We are talking ultra speedy bread-making here. The measurements don't need to be terribly accurate. I have put in brackets the unauthentic pimping-up that I make or not, depending on my supplies and my feeling flush. Preheat your oven on 425°F with your cast iron pot inside, lid on. In a bowl, put 2 cups of flour (whole wheat, all purpose, or a mix of the two). Add 1/2 tsp salt and 3/4 tsp baking soda. [Rub in... [Lire la suite]
You want lard AND butter, you want ground forcemeat AND diced Berkshire ham, you want PORK PIE! Today's pictures are all Marc's - he uncannily captured the spirit of that pork pie. Man, that pie was so mean I was on the verge of proposing to myself.The pork pie adventure started in Astoria in a dodgy Mexican grocery store and finished in Williamsburg at a lovely dinner party with Giff, Stéphane, Marc and his wife Liz. They're all such good laughs (une belle bande de joyeux lurons). It all kicked in when I started reading... [Lire la suite]
It's a girl! Papa Pomelo and Mama Tangerine are proud to announce the arrival of sweet little Minneola Tangelo. Mother and father are doing well and baby's in my stomach.