my favorite recipe is Julia Child's "Choux de Bruxelles aux Marons" (Brussels Sprouts Braised with Chestnuts) in Mastering the Art of French Cooking. The recipe is literally one sentence...but Pulp Fiction has a more linear timeline and the recipe itself sends you on a "choose your own adventure" to page 450, 451, and 519. I brought it to an office dinner party once and everyone asked me for the recipe, which was had me hooting and hollering.
I started watching The Bear on Hulu last night and it's pretty good.
Not really relevant in a direct sense, but it's about a chef returning to his family's divey italian beef shop and dealing with addiction/grief/work stress.
Dan's a quirky interviewer, and most of his content focuses on SEO, musicking, or somewhere in between. We're former coworkers, but when this article hit the inbox, the nostalgia overflowed. As he states, Late Night Pizza was a legendary Athens, OH pizza joint. Talking technique with the master craftsman, then failing to replicate the magic, learning, and improving the recipe is just a perfect fit here.
CAKE WEATHER FOREVER https://medium.com/s/off-beat/cake-weather-699936ac66b3
my favorite recipe is Julia Child's "Choux de Bruxelles aux Marons" (Brussels Sprouts Braised with Chestnuts) in Mastering the Art of French Cooking. The recipe is literally one sentence...but Pulp Fiction has a more linear timeline and the recipe itself sends you on a "choose your own adventure" to page 450, 451, and 519. I brought it to an office dinner party once and everyone asked me for the recipe, which was had me hooting and hollering.
And, this is my favorite piece of linkable food writing (non-recipe category): https://medium.com/s/off-beat/cake-weather-699936ac66b3
I'm a fan of Jay Rayner, the Observer's restaurant critic's writing: https://www.theguardian.com/profile/jayrayner
In October of last year, he made a Timpano with Stanley Tucci: https://www.theguardian.com/food/2021/oct/17/the-day-i-cooked-timpano-with-stanley-tucci-jay-rayner
He's been known known to take down some of the overpriced, overhyped, overly fan restaurants:
https://www.theguardian.com/food/2021/oct/17/jay-rayner-restaurant-review-kebab-kid-london-take-away-as-a-cult-nusr-et-steakhouse
https://www.theguardian.com/lifeandstyle/2017/apr/09/le-cinq-paris-restaurant-review-jay-rayner
A recent review/piece of his I really enjoyed was: https://www.theguardian.com/food/2022/may/22/the-greasy-spoon-chronicles-a-day-in-the-life-of-the-hope-workers-cafe
I haven't read it yet, but I picked up a copy of John T Edge's Potlikker Papers. Love the way his mind works.
Congrats on finishing up the intensive.
I started watching The Bear on Hulu last night and it's pretty good.
Not really relevant in a direct sense, but it's about a chef returning to his family's divey italian beef shop and dealing with addiction/grief/work stress.
Outside of ACBN articles/recipes, I only have one other saved for return visit.
https://dandreifort.com/2020/04/20/late-night-pizza-grilled-cheese-pizza-recipe/
Dan's a quirky interviewer, and most of his content focuses on SEO, musicking, or somewhere in between. We're former coworkers, but when this article hit the inbox, the nostalgia overflowed. As he states, Late Night Pizza was a legendary Athens, OH pizza joint. Talking technique with the master craftsman, then failing to replicate the magic, learning, and improving the recipe is just a perfect fit here.