November Food

This is the weekly update of the food photo month. I did not want to edit out the first weeks which I posted previously so this will be cumulative. I have missed some food (like 2 weeks of lunch specials), but I feel like this is a good representation. I am also trying to add some actions shots. I think the term is b-roll footage.

Looking ahead we have some lamb, lobster and beets coming in.

Sometimes I look at the series of specials and it looks repetitive, there is a lot of chanterelle mushrooms, but the framework for our creativity is to go after an ingredient for a short period of time and then move on. Over the course of a year there are duck intensive periods but most of the year we don't have it around. I think this is good for the cook and the eater.

Linkstorm

This is a handy trick, well worth 1:25 of your time.
Lavazza Coffee has Antony and the Johnsons singing opera for them.

Gordon Ramsey talks about getting plastic surgery, closing restaurants and his wife's backside. He is a charmer.

Chicago Tribune covers the ten worst dining trends. Warning this is one ugly looking newspaper website.

Seattle celebrated it's growing street food scene at Mobile Chowdown.

Portland's Nostrana keeps with the tradition of not cutting Naples style pizza but they do offer scissors at the table if you want to divide the pie.

David Chang is cool. His new Momofuku cookbook is awesome and this video gives you the virtual experience of hanging out with the man.

December 4 the second batch of Dry Fly Whiskey hits the street. The first run sold out in a day with a long line forming in front of the distillery hours before opening.

The sad truth about most of the wine in the grocery store as over told by The Daily Beast.

Larry David takes on the Auto-Grat and math.

Is it too early to be thinking about those culinarians on your holiday list? Check out this molecular gastronomy starter kit.

I like apples. I like trying new kinds. Here is a website that chronicles all of the apple varieties.

Milk Men. It makes me want to start watching Mad Men.

Milk Men - A Mad Men Parody

And for something completely different, this is a beautifully simple webpage that allows you to make sounds.

Catching Up

Pumpkin Dessert from Big Table event.

Things I have let happen without chronicling.

Lazy Bones BBQ closing.

New GU eatery on track with unique business ideas.

Epicurean Delight keeps getting better.

The EatSpokane potluck is next Monday at Taste Cafe.

Big Table partners with The Purple Turtle and Jeremy Hansen for the kind of event that could improve people's opinion about the state of Spokane's Food Community.

There are a million URLs cluttering my various desktops.

Still working on cataloging as many specials as I can this month. I have already realized that I have not saved any of the lunch specials.

New partner at Pacific Avenue Pizza.

One Week of Specials

Here are some specials from this last week. I am finding it hard to get them all but this is a fairly complete account of the last 7 days.

Chicago Rundown

Chicago is not a town to spend just two days in, especially if eating is a priority. I still have a pretty lengthy to-do list including Publican, Frontera, Chicago Diner and Kuma's Corner. I also missed out on trying some Intelligentsia coffee. I should have been better organized with my list by including hours of operation in my planning. I strolled up ready to enjoy Chicago's finest cup of coffee only to find the doors locked. I wanted to see the Clover machine in action. My seat-of-pants planning broke my heart when I found Rick Bayless' new street food inspired place Xoco closed on Sunday as well.

I did not go hungry. Memorable experiences were had at Yolk, The Artist's Snack Shop, and Tamarind. Tamarind was just around the corner from my hotel and that little place delivered some quality asian food and the lemon tartufo we had for dessert was the best dessert I have eaten this year. I am going to make recreating it a special project of mine. I have a special fascination with Eleven City Diner. The attention to detail in creating the ultimate Jewish delicatessen and diner were incredible. Breakfast was good but it is obvious that lunch is where their greatness resides.

Wednesday Food

Machaca Beef with Corn Meal Porridge

Pork Belly over Udon Noodle with Scallion-Ginger Sauce

Linkstorm

Last Year's Boston Marrow

My two biggest pet peeves of Autumn are treating leaves like hazardous waste by putting them in plastic bags for the garbage man to haul them away and using food as decoration then throwing it away. The Oregonian offers up suggestions for that winter squash that is being used to decorate your place. At the Bistro we have some Boston Marrow Squash grown by Dan Jackson that have become a favorite topic of conversation with the customers. Most people are suprised to find out that we actually cook with them. Some Jarradale squash is headed to the guillotine tomorrow so the Boston Marrow will be around for at least a week or two more.

The White House Bee Hive hauled in a good harvest.

One of my favorite things is Sweet Potato French Fries. My love of them has allowed me to be OK with having bags of french fries in my freezer. Now this NYT magazine article makes me wonder if I should be embracing Ore-Ida in new ways.

Anthony Bourdain has his own cartoon. Can't wait for the mash-up with Aqua Teen Hunger Force. This is not the worst cartoon concept ever. The NPR Car Talk Guys made a PBS cartoon that would just be boring if it wasn't also at times overtly offensive to large ethnic populations.

Eat All About It covers Seattle Metropolitan's best food issue.

This is a great video of pizza being made. Soon after this video was made Una Pizza Napoletana closed. It is slated to reopen across the country in San Francisco in the coming months.

NATURALLY RISEN from michael evans on Vimeo.

Ever since seeing Bacon Jam on the menu at Skillet in Seattle I have been thinking about it. This recipe seems to be the best manifestation of this deadly concoction. I still have not jumped on that bandwagon. I have been sticking with my brandy candy bacon which is a little snack that I get whenever we make Bacon Pine Nut Dressing.

My love of the food cart aside, I saw the menu for this walk up in Portland and fell in love. Other then the Turkey sandwich, that menu is a rundown of what I like to eat while at work. And those prices are the same as those plastic wrapped sandwiches at skywalk level cafes downtown.

Every Bakery Should Have One

Courtesy of Don