Wednesday, June 17, 2020
Sunday, May 31, 2020
Sunday, May 24, 2020
Rant: For some reason (maybe obvious) with the COVID restrictions in place, people are looking inward and cooking more, and a lot of emphasis being placed on Baking. Cooking magazines feature articles on "Perfect biscuits every time", and a lot of bread recipes. Now, as most readers should be painfully aware, I am a devotee of "classic" foods. I know I may be in the minority here, but i don't get the fascination with "Sour Dough". I have never liked it, and it's first name says it all to me. On and on about "Starter" recipes, chef so and so's perfect recipe for starter, or even for sale on the web. Why take a perfectly prepared (not easily come by) baguette and turn it "sour". I don't get it. Sorry, not for me.
Comment on Take out: my idol, Tom Sietsema is soldering on with his off and on columns in the (Wednesday) Post Food section, and in the weekly Magazine generally about "take out" . I think I've mentioned (gripe) that he doesn't mess around with outlets that are generally unavailable to us (especially SOMD). This week's column (May 24) is entitled "Takeout, as offered by the city's top toques" meaning Starred Chefs, such as Frank Ruta (the decorated former White House chef who won a James Beard award at Palena and opened Mirabelle to rave reviews in 2017, is returning to work in D.C)
Thursday, May 7, 2020