Wow... this is pretty amazing. I thought rabbits reproduced faster than this.
Wednesday
Thursday
Local entrepreneurs focus on vodka
Here is a story in the star about some locals pushing their new brand of vodka. It's called Stiletto, here is the website.I bartended a Salvation Army fundraiser last weekend, where they were promoting this stuff. It tastes ok by itself or with a mixer. The promoters were from JP Winebar and they made this "specialty" drink I was to serve. It was made with several flavors of the vodka and some other stuff. To me it tasted like ass warmed over a swamp fire. But the people loved it, after two or three they were feeling no pain.
Anyway.... it will be here in May for around $35 a bottle. Go out and get some.
Wednesday
Tuesday
Tired of your house smelling like girl?
Monday
Stroud's south.... the wait is back!
Yes, Stroud's south is back, and so is the wait. I have several friends that tend bar at the new location and they say the crowds are unbelievable.On any given day there are at least 20 people (sometimes many more) waiting to get in when they open at 11am. There is a two hour wait to get seated all day, everyday. And get this....... they had to do away with any carry-out because they were overwhelmed by the amount of orders. If you ordered carry-out at 3pm on the day they opened, it was ready at 8pm.
Go and gets ya some chicken!
Friday
Thursday
Mmmm... food writing
If you don't know who M.F.K. Fisher is, you should."Her writing about food stands apart from most such writing in our own twenty-first century, most of which might be published until the title "Food as Chemistry." Fisher did not view food analytically-so many grams of this, so many units of that. Instead, the reader is introduced to food as a source of pleasure, as a welcome addition to the art of enjoying friends and family. Her writing connects modern people to the ancients, and develops the thesis that the art of eating has a long history, one that some cultures cherish and others ignore to their impoverishment."
Some quotes:
“Sharing food with another human being is an intimate act that should not be indulged in lightly.”
“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures . . .”
“There are many of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.”
"A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom."
"Almost every person has something secret he likes to eat."
"Probably no strychnine has sent as many husbands into their graves as mealtime scolding has, and nothing has driven more men into the arms of other women as the sound of a shrill whine at the table."
"First we eat, then we do everything else."
Go buy some of her books.
Wednesday
Cold day at the "K"
The home-opener was a blast, a cold blast, but still a blast. As a bonus.... WE WON!While there, Jimmy and I met some cool young ladies. They have a local marketing and promotions company called Better Ideas. Visit their site and buy something from them.
I am going to buy 2,312 of these chef's hat stress balls!
Monday
The Mango Room
I made it down to The Mango Room Friday Night. My Chef buddy Tim took me down there specifically to get the ox tails. Go down there, say hi to the owner Thelma, and get the ox tails. FOTB goodness.It's locally owned, and you Noobs can walk there from the P&L District.
The Mango Room is closed!!!!
Sunday
Friday
Smashing advise for the sad and sober
Funny questions and answers about drinking from the concerned CAD.And some good quotes.......
“So I stayed in bed and drank. When you drank the world was still out there, but for the moment it didn’t have you by the throat.” —Charles Bukowski
“The only thing better than one of my songs is one of my songs with a glass of scotch.” —Jackie Gleason
“I let my drinking do the talking.” —Humphrey Bogart
“A well-made Martini or Gibson, correctly chilled and nicely served, has been more often my true friend than any two-legged creature.” —M. F. K. Fisher
“You don’t know a damn thing about a man until you’ve gotten stinking drunk with him.” —Charles Russell
You already know this...
Thursday
Favorite Chef of the Moment
The next "Iron Chef", Michael Symon. This guy can cook better than you.Michael Symon (born ca. 1969)[1] [2] is an Iron Chef and the owner and executive chef of the restaurants Lola and Lolita, both in Cleveland, Ohio.
Here is his Bio on Foodnetwork.com.
He also writes a food blog.
Wednesday
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