Over at Culinate today, I learn a lot about onions: The many-layered onion Despite the name of this column, bacon is only my second-favorite ingredient; my favorite is the yellow storage onion. Bacon is a lead guitarist. Onions are the bass player. And as a friend told me in high school, bass players get all […]
Today in the Seattle Times: The French Translation Let me ask you a little riddle. Don’t worry, it’s short and involves wine.
As I mentioned, I had Deschutes Brewery’s latest Jubelale (their winter brew) with dinner the other night, and I also have a 750ml bottle of their fresh hop ale, Hop Trip, in the fridge. I haven’t tried it yet, but it is endorsed by one of my favorite local bands, The Elephants. I didn’t pay for […]
Tonight I had a celebration involving beer and sour beef. The beer was Deschutes’ Jubelale, about which I’ll have more to say tomorrow. The beef was not sauerbraten. It was a Thai salad. I’ll give you the recipe, but first I have to tell a self-aggrandizing but short story. Last year I went to a food […]
Today on Serious Eats: Kids Meals That Feed Curiosity Wendy’s also offers an audiobook about a mouse named Geronimo Stilton, but the cheese pictured on the package looks more like Emmentaler than Stilton. If you get this CD at Wendy’s, promise me you’ll explain to your kids that Stilton has mold in it, not holes. […]