mirepoix

Ahead of my Seven Misconceptions talk (and post), here’s an example. We’re at the Palo Alto Farmer’s Market where some guy is selling “Guilt Free, Organic” sausages. “Cool,” I think, and ask him where his meat comes from. Sausages are usually mostly pork, so I expect a hog farm somewhere in the Sausalito or Tracy [...]

The following search terms were used to find this site. They didn’t lead to anything people were looking for: “Why does my chef scream so much?” – maybe because you’re googling from your iPhone instead of working? “Rachael Ray Sex Tape” – ewwwww, just ewwww. “culinary school smoking pot” – guess ‘smoking hot saute pan’ [...]

A rant on tipping and hidden charges.

Hey, visitors from the Wall Street Journal. Glad you found me (“quit with the nicey nicey” – yupp, I’d sign that). Check the bar to the right for more rants, and leave me a comment if you want… Michael Bauer reviewed ACME Chophouse and, to quote 7×7, “took it to the killing floor“. Which, all [...]

Yes, this is kinda local, but in response to SF supervisor Ross Mirkarimi’s “let’s ban Foie Gras in SF“, SFist published a list of places to have some of that savory goodness. And while you’re at it, unless you have already, read the SF Gate article on it. See what Tony Bourdain has to say [...]

It is no secret that I dislike the term “foodie”. Just as many other labels, what bad apples rot around in the seedy bottom of this basket seem to (again) spoil it for everyone. So when asked what my relationship to food could be called, I generally answered “Chef” – until recently. I discovered something [...]