I’ve gotten into kind of a breakfast rut lately: toast, english muffins, pancakes, sausage, bacon, fruit. Not all at the same time. So today I decided to make scones. Rarely have I met a scone I liked. The very worst are the Mostly Muffins scones they sell on Amtrak, which manage to be both dense […]
Last week I ate one of the best restaurant meals of my life, at Tanuki in Portland, OR. My review will be in Gourmet soon, so I’m not going to talk about the details of that meal, but I do want to talk about what kind of restaurant Tanuki is and why we need more […]
If you haven’t been following Hungry Monkey news, keep your eye here; there’s an RSS feed for that, too. I’ve just announced a bunch of tour dates. If you’re in the Bay Area you’re going to be very happy, unless you don’t like me, in which case you’re going to cry. I always hoped my […]
This month in Culinate: Hashing it out: How to build a better hash To make great hash, however, you need to understand the two styles of hash, and you need to restrain yourself from cracking a bunch of Cheech and Chong jokes. Cracking a couple of eggs, as you’ll see, is fine.
Today on Gourmet.com: Discovering Korean Tea By this standard, jaksul cha, containing nothing but tea leaves, is rarefied, even snooty. Just what I was hoping for in a “special tea.”
