if you’ve read the Omnivore’s Dilemma or watched Food, Inc, you already know about Polyface Farm. their unique farming methods are only underscored by farmer Joel Salatin, who runs Polyface (the farm of many faces).
Also posted in Interesting, Life, Travel
Tagged agriculture, farming, food inc, joel salatin, omnivores dilemma, polyface farm, sustainable agriculture, swoope va, virginia farm
I first saw this list through facebook and wanted to see just how many of these I’ve crossed off the list. I like that the list is very diverse in terms of ethnic and unique foods, however, if you live in a metropolitan area, you’ve likely been exposed to a lot of these already. some [...]
Posted in Food
Lebherz Oil and Vinegar Emporium, located in Frederick, MD, is a unique find in the DC area. During the last trip to Volt, we walked around and visited a few places. Appropriately named “L.O.V.E.”, owner Maggie Lebherz has a store on Market St. in downtown Frederick that invites customers to come in a taste their [...]
you can read about my first trip to Volt and how great it was. I was itching for another opportunity to go again. my friend invited me to go be a part of their reservation for Table 21, the chef’s table in the kitchen of Chef Bryan Voltaggio’s top notch restaurant. There are 8 seats [...]
got this at taco bell last night. they put a taco inside a burrito – I think I just ordered their cheesy 5-layer burrito, but got a surprise!
My friend Arlene and I embarked on the ceramic pot smoker project described on this website, which references the Alton Brown ceramic flower pot smoker video to show how you put it together. Instead of using the same shape/style of flower pots, the two I found turned out to look like a beehive when put [...]
Also posted in DIY, Interesting
Tagged awesomeness, barbecue, beehive smoker, ceramic, diy, flower pot, Food, green egg, smoke, smoker
Spherification. What? Spherification. Oh! Yes. I wanted to try out the spherification techniques used by high end restaurants and gastro-pubs to encapsulate a little bit of liquid in a thin, gelatin-like layer. The end result is something that looks like fish roe or caviar depending on the base liquid.
French? Check. Coffee? Check. Macarons? Check.
on a serendipitous business lunch, my cousin got to have the gruyere popovers at BLT Steak in NYC accompanied with a little card that has the recipe. So she sent the recipe and I got to baking!