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Docsconz- The BlogMusings on Food and Life
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Musings on Food and Life
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Musings on Food and Life
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Docsconz- The Blog: CVap
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Musings on Food and Life. February 26, 2011. Goose Cassoulet - An Idea in Food. Goose was the one constant going in to the weekend. Knowing that Alex and Aki. Would be visiting and having had the good experiences. That I have had with Mary Pratts Elihu Farm geese, I thought it would be fun to cook one together. I was right. In the meantime, Alex and Aki had set smoked bacon bits to cook on the stove, chopped onion and fennel, cooked the wings and hind quarters of the goose and began their initial cooking...
Docsconz- The Blog: Culinary Personalities
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Musings on Food and Life. February 26, 2011. Goose Cassoulet - An Idea in Food. Goose was the one constant going in to the weekend. Knowing that Alex and Aki. Would be visiting and having had the good experiences. That I have had with Mary Pratts Elihu Farm geese, I thought it would be fun to cook one together. I was right. In the meantime, Alex and Aki had set smoked bacon bits to cook on the stove, chopped onion and fennel, cooked the wings and hind quarters of the goose and began their initial cooking...
Docsconz- The Blog: Urasawa Sans Bluefin
http://docsconz.typepad.com/docsconz_the_blog/2011/02/urasawa-sans-bluefin.html?cid=6a010535e3507c970b0147e2baa296970b
Musings on Food and Life. February 08, 2011. Bluefin otoro, but not for me. My first course of the. Was one that Hiro-san usually makes with bluefin toro. In my case, however, he substituted Japanese mackeral. Though Ive not had the original to compare it to, the substitute dish did not beg for a different treatment. Like toro would have been, the mackeral was rich and full of sea fat. Like the original dish, this was stuffed with monkfish liver, shiso and scallion, wrapped with. More gold leaf and consc...
Docsconz- The Blog: Smoked Trout Brandade - an Idea in Food
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Musings on Food and Life. February 23, 2011. Smoked Trout Brandade - an Idea in Food. In Warrensburg, N.Y., it was of pristine quality. The first step was breaking up the fish. Aki did that, reserving the skin and the head. The skin and head was used to infuse a quarter pound of melted Cabot 83% butter. The end result was magic. I may not have found the idea all that appealing, but the actuality was wonderful - silky smooth potatoes, moist, smoky meat and sheer pleasure. Feb 23, 2011 9:31:00 AM. When Ale...
Docsconz- The Blog: Culinary Shopping
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Musings on Food and Life. February 26, 2011. Goose Cassoulet - An Idea in Food. Goose was the one constant going in to the weekend. Knowing that Alex and Aki. Would be visiting and having had the good experiences. That I have had with Mary Pratts Elihu Farm geese, I thought it would be fun to cook one together. I was right. In the meantime, Alex and Aki had set smoked bacon bits to cook on the stove, chopped onion and fennel, cooked the wings and hind quarters of the goose and began their initial cooking...
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Groksconz - The Blog: Better Late Than Never? (Part 1)
http://groksconz.blogspot.com/2010/09/better-late-than-never-part-1.html
Groksconz - The Blog. A Year in Konstanz, Germany. Better Late Than Never? Hier ist der Lucas Sconzo, writing to you from the lovely city of Konstanz, and I apologize for being. Damned late with this second post! Although I've been for here some weeks now, I feel as if I've already done a month's worth of travels and activities, and, unfortunately, sitting down and blogging wasn't one of them, though I've done plenty of writing and note-taking in my handy little journal. Without. That weekend, we made a ...
Groksconz - The Blog: September 2010
http://groksconz.blogspot.com/2010_09_01_archive.html
Groksconz - The Blog. A Year in Konstanz, Germany. Better Late Than Never? Hier ist der Lucas Sconzo, writing to you from the lovely city of Konstanz, and I apologize for being. Damned late with this second post! Although I've been for here some weeks now, I feel as if I've already done a month's worth of travels and activities, and, unfortunately, sitting down and blogging wasn't one of them, though I've done plenty of writing and note-taking in my handy little journal. Without. That weekend, we made a ...
Groksconz - The Blog: The Great Recapitulation (Part 1)
http://groksconz.blogspot.com/2010/10/great-recapitulation-part-1.html
Groksconz - The Blog. A Year in Konstanz, Germany. The Great Recapitulation (Part 1). Alright, here goes a whole lot o' somethin'! Feeling somewhat dispirited by the T-Mobile experience, Garnet and I returned to his apartment in the hopes that we would be able to unlock the phones ourselves. Unfortunately, the necessary software that allows one to crack iOS4.1 was—and remains to be—unavailable at the time, and I left Heidelberg without a functioning handy. Upon my arrival in Schweinfurt, I was relieved t...
healthfoodmakesmesick.blogspot.com
Health Food Makes Me Sick: A Nordic Feast
http://healthfoodmakesmesick.blogspot.com/2012/04/nordic-feast.html
Thursday, April 19, 2012. Don't get me started on the impossibility of getting into Acme. Say you have a reservation on a Sunday evening, procured, pre-Times-review, through Open Table. Say you show up to this incredibly hip NoHo spot, only to have a snotty, well-dressed host tell you that the restaurant is closed for a private party. No apology. No delicacy. They might as well throw you out onto the streets. 9 Great Jones Street. New York, NY 10012. Duck in a jar. Foie gras and langoustines. Freelance w...
healthfoodmakesmesick.blogspot.com
Health Food Makes Me Sick: Garment District Dinner
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Thursday, April 12, 2012. Cocktail lists come in books, but the system is flawed, with pages sticking out every which way. Cute idea, if you can make it work. Cuter is the mythic bottles of booze, hiding in fat books on The Library's walls. Find one, and it's yours, but it's gauche to look with so many people staring into cocktails. New York, NY 10001. Roast chicken for two. Subscribe to: Post Comments (Atom). Health Food Makes Me Sick. What Will Be The Biggest Food Trend of 2009? A Life Worth Eating.
healthfoodmakesmesick.blogspot.com
Health Food Makes Me Sick: Atera
http://healthfoodmakesmesick.blogspot.com/2012/04/atera.html
Sunday, April 1, 2012. Next it is on to our actual courses. Many of the dishes follow a trajectory of complimentary temperatures and textures. We eat yogurt with a disc of frozen beet and freeze-dried fruit and edible flowers. Diver scallops, raw and in ribbons, arrive squeezed between planks of cold sorbet and light buttermilk meringue. Chopped raw fluke in a sea of plummy, sticky barbecue sauce, is garnished with more flowers. Get there if you can. New York, NY 10013. Subscribe to: Post Comments (Atom).
healthfoodmakesmesick.blogspot.com
Health Food Makes Me Sick: May 2012
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Monday, May 7, 2012. For The Land And Sea Faring. New York, NY 10012. 120 W 49th Street. New York, NY 10020. Labels: almond coconut tart. Subscribe to: Posts (Atom). Health Food Makes Me Sick. What Will Be The Biggest Food Trend of 2009? Would You Ever Eat Off A Customers Plate? A Life Worth Eating. Docsconz, The Blog. Bu Pun Sun's Gastronomy Adventures. Andy Hayler's Restaurant Guide. For The Land And Sea Faring. View my complete profile.
healthfoodmakesmesick.blogspot.com
Health Food Makes Me Sick: December 2011
http://healthfoodmakesmesick.blogspot.com/2011_12_01_archive.html
Friday, December 16, 2011. These places are opening all over now: local, sustainable, rustic, small. The restaurant is tiny and equipped to handle minimal crowds. We lucked out in scoring a three top right when we came in. Cocktails are delicious, if a little too small. A tart, red drink tasted like sour cherries or currants, or a mix of the two. Desserts were kind of a failure. A fennel panna cotta was overrun by lemon rind that provided too much texture in a grainy, gross kind of way. A pear cl...A six...
healthfoodmakesmesick.blogspot.com
Health Food Makes Me Sick: April 2012
http://healthfoodmakesmesick.blogspot.com/2012_04_01_archive.html
Sunday, April 29, 2012. A Trip To Long Island. City. But the food showed surprising depth and clarity. But who can really complain about asparagus this time of year? Maitake mushrooms drowned in whole butter, anyway, and more than made up for it. A thick cut salmon tartare with creme fraiche would have been perfect if only it had been better seasoned. Shisito peppers- three hot ones in our bunch! Long Island City, NY 11101. Thursday, April 19, 2012. Donuts- the new New York trend- were fine, if ordinary ...
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Docsconz- The Blog
Musings on Food and Life. March 13, 2011. Still available via the simple www.docsconz.com. I have moved from Typed over to Word Press to take advantage of additional capabilities. Please check it out at the link above if you havent already. You should be able to find all the previous TypePad content there as well as here on the old TypePad platform. Mar 13, 2011 12:36:49 PM. February 26, 2011. Goose Cassoulet - An Idea in Food. Would be visiting and having had the good experiences. While getting ready to...
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