October 2007
OctoberOct 31 Wednesday 07
Tapa Duty
When our friend Molly recently returned from a yearlong hiatus in the Iberian Peninsula she was totally infused in the mellow vibes of Spanish cooking. Unlike the tedious scenester bustle you find at just about every eatery touting itself as a tapa house, the …
OctoberOct 28 Sunday 07
Stew Eggs
The situation goes something like this: Last week, a fall chill settled and you started getting psyched about the season by fixing a big fat pot of soup, and this week, go figure, it's 80 degrees. Now what, right? Or... maybe you did an internet search for "hot …
OctoberOct 25 Thursday 07
Avocado Supper
As the first chills of Los Angelean "winter" gave way to 90 degree heat today, and apocalyptic fires throughout our surrounding areas, a last vestige of the summer-fall mash up finally got mushy after a week of incubation: The Great California Avocado.
Instead …
OctoberOct 21 Sunday 07
Black Techno Beer
Sometimes it feels like we drink nothing but west coast triple IPAs and 750 ml Belgians, doesn't it? It's not far from the truth cuz when you're home cooks and non-paid beer bloggers you tend to gravitate toward what you know you'll like. One area where we've …
OctoberOct 19 Friday 07
Goul-borscht
Did we say soup season? Naw, we meant stew season. The Halloweeny vibes of deep fall and early winter demand beany substance and spongy protein chunk, not purees or sprinkled garnishes. With that in mind, we pursued an old cobwebbed recipe for goulash -- the …
OctoberOct 18 Thursday 07
Sherry and Sage Spuds
When the weather starts to turn, there is nothing that will warm you to the core like a plate of hot potatoes. These wee tubers braised in sherry will certainly heat your chest cavity and the heady fried sage mayo will surely stick to your ribs.
Hard day at …
OctoberOct 14 Sunday 07
Cream of Burning Spears
What with our guest contributors beating us to the punch and declaring it official Soup Season, we decided to hurry up and follow suit. Unfortunately, some of us don't have foggy Tolkien-esque mountain fjords abloom with woody fungus bounties, so we had to make …
OctoberOct 12 Friday 07
LRBC's Vegan Chanterelle Dream
Every so often we like to turn over the blog buttons to friends who have a kitchen secret or a standout recipe. The latest comes from Portland natives and recent restaurateurs Ali and Evan. We've known them for years and highly recommend peeps check out their …
OctoberOct 10 Wednesday 07
Stone's 11th
The anniversaries of many of our favorite breweries mark our calendars with exclamation points and smiley faces. There are some annual milestones that sneak up on us in wonderful ways. Finding the latest special release from Unibroue par example always makes …
OctoberOct 6 Saturday 07
Mezcal Sabbath Menu
The latest in our Sunday Sabbath series, recently we kicked back with some serious Mezcal (and beer and tequila and horse tranquilizers) and spent 4 hours cooking what amounted to a tiny lunch and a cute dessert.
Using some leftover, garlic-spiked …
OctoberOct 4 Thursday 07
Holy Matrimony
On our one and only pilgrimage to Belmont station in the old town of "P," we serendipitously stumbled upon a guided lecture by the head of the import department for one of the bet and brightest beer distributors in the country. While not every ale in the line up was mind blowing, the overall aesthetic of Shelton Brothers reads like a manifesto. Not only does this distro exclusively support the likes of De Ranke, the after hours brewers of XX, but they have a policy of only importing beers from brewers who produce less than a certain amount per year.
The kid tested mother approved ale we sampled in the video above, was a collaboration between two heavy weight of small batch brewing: Port Brewing co and …
OctoberOct 1 Monday 07
Hot Chick Peas w/ Harissa
When we're super strapped for cash, the first luxury product we cut from our pantry is canned items. Sure a can of garbanzo beans sets you back, oh, 69 cents. But buying industrial-sized sacks of dry beans for $3/10 pounds feels thrifty. When it comes to …