Or fucking try this
One more dish. But it’s for tomorrow. You have to soak the beans overnight.
Recipe here.
Recipe by José Andrés; photo by Patricia Heal
One more dish. But it’s for tomorrow. You have to soak the beans overnight.
Recipe here.
Recipe by José Andrés; photo by Patricia Heal
‘But judging the circumstances, any judge in the whole world, would look at the statistics and the evidence and they would find any government guilty of child abuse. That’s my belief.’
Jamie Oliver talks Food Revolution. From February 12.
‘Cotton candy is the most amazing form of caramelization ever invented by man.’
And meat is overrated. Molecular gastronomy pioneer José Andrés is changing food as we know and experience it. Interviewed by Anderson Cooper for 60 Minutes.
Found via CBS News
Safeway has a new reusable, old west-styled typographic beef cuts bag – picked it up last night. Reminds me of the CBS Gastrotypographicalassemblage.
Begging dog sold separately.
House of the Future part 1 of 2
Back in 1957, chemical company Monsanto gave the world a modular ‘tease’ of the future as part of Disneyland’s original Tomorrowland – a plastic house with plastic dreams.
House of the Future part 2 of 2
monsanto today
These days, Monsanto is doing something else to change the world of tomorrow; it involves soybeans, genetics, lawyers and massive control of our farming industry. Not too happy about it. There is some hope tho. Consumers do vote with their wallets.
This weekend, I saw Robert Kenner’s Food, Inc. It has some of the gory details about how our food is produced these days. Watch it here. Website (and blog and all kinds of stuff) here.
It’s been almost a decade since I read Eric Schlosser’s Fast Food Nation. Things haven’t gotten better.
The House of the Future was demolished in 1967. In first attempts, the wrecking ball simply bounced off its plastic surface.
‘I heard there will be a bigger restaurant in their place. I never been to Di Lalla. I must say, it wasn’t very inviting. But it was there and now it’s not. I wish Georgette and Gilles to have a very happy retirement. On their last message, written on a paper place mat, they said : Thank you! To all our customers and friends for those beautiful 39 years. For some reason, I find this very moving.’ -nathalie
Photos by nathalie et cetera of a now abandoned restaurant that’s about to be updated by progress. More details here.
Located on the corner of 16th and Q Streets in Sacramento stands a colorful pole sculpture whose history is tied to that of legendary designer Saul Bass.
And back in 2006, former ADAC president Michael Kennedy dug up a ton of history/detail on the construct – which he compiled in an article for the club’s newsletter.
I’m reposting that article here.
Today, the sculpture is a nice punctuation for Sacramento’s coolest restaurant, Hot Italian. A study in stark black and white interior and graphic design, Hot Italian sits directly across the street.
Recently, I took some night shots.