Normal Roots and Grubs office procedure Go to coffeeshop. Fire up weblog editor. Type new post. Hit “post.” Roots and Grubs office procedure, 15 March 2006 Go to El Diablo Coffee Company. Order decaf Cafe Cubano. Informed that they are out of decaf beans, order regular Cafe Cubano, which consists of a double shot of espresso over sugar. (My usual caffeine intake: […]
While we were riding the bus today, Iris said, “Iris and Mama saw the Eiffel Tower.” She was referring to a model outside an antique shop near our house. I ran with this and said, “Iris, would you like to go to Paris someday and see the real Eiffel tower? We could eat beef bourguignon […]
Union is a downtown Seattle restaurant helmed by a freakishly talented young chef named Ethan Stowell. Most nights, Union serves delicious and expensive things like venison loin with brussels sprouts and bacon, or wild sturgeon with french lentils. Stowell is particularly brilliant with fish. I had dinner at Union on Sunday. Dinner consisted of four bowls […]
A few years ago, R.W. Apple reported in the New York Times about Nueske’s bacon, from Wisconsin. The article is long relegated to the Times Select ghetto, but here’s a tidbit: I don’t want to go whole hog here, but Nueske’s struck me as the beluga of bacon, the Rolls-Royce of rashers. It makes […]
Would I have missed the new show Top Chef? I would not. Despite obviously coming from the same factory that stamps out every other reality show, Top Chef rules. The premise, which you could probably figure out yourself just from the title of the show, is that they assemble a bunch of chefs and chef-wannabes and […]