December 2007
2 posts
When Tasty Tuesday Goes Bad
6 bottles of wine later and everyone is a hair stylist…
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November 2007
38 posts
Tasty Tuesday System Check: All Basics Intact
Returning after a profoundly heroic stretch of roasting whole beasts (lamb and turkey alike), providing for beloved (but occasionally rowdy/poorly-behaved) crowds and consuming waaaay too much of everything…it was time to ease the throttle back and focus on basics this week. First prinicipals, folks. Read Marcus Aurelious. Of each particular things ask: what is it in itself? What is its...
We Can All Learn Something From This Man
French chef Christian Falco has prepared the world’s largest barbecue — spit-roasting a 550-kilo (1,213-pound) camel for 15 hours at a seaside Moroccan town south of Rabat.
Watchthis is a classic
On The Lamb: #117
WOW Shopping on the North Fork toay. In-and-out of farms during off-season is the BEST thing ever. Oh my god. We bought a lot of nice things, but I’ll focus on brussel sprouts and a 70lb lamb that will be roasted tomorrow.
Graham's got nada
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On the Lamb #8: The Menu
With 3 days out, here is the 2007 Taste of Fall menu and proposed schedule. With over 5 1/2 hours of eating planned, this looks like it is going to be a fantastic Taste of Fall. Thanks for all of the guest chef’s planning and preparations thus far, it’s going to be legendary! 3pm Welcome Toast with Roast Oysters and Chestnuts 4pm Fondue à la Whitney Browne 5pm ...
On The Lamb #7: Taste of Fall pre-flight checklist
We’re mere days away (5 to be precise) and final preparations are in process. The lamb has, by this point, been transported from the green pastures of Pennsylvania to Long Island where it is being tended to by Wells Farm. The creature will be slaughtered on Friday morning and we have discussed the manner in which we would like it dressed as well as what of the internals etc we want to...
October 2007
36 posts
On The Lamb #6: Going to see a man about a Lamb.
We headed out to the North Fork this weekend for some ToF recon and met up with Todd Wells, of Wells Farm, to discuss the lamb we’re to spit roast. A pig and goat farmer primarily, Todd also regularly sources, slaughters and dresses lambs for local clients. He assured us that the the lamb he’ll be providing is coming from a nice farm in Pennsylvania. Organically fed & antibiotic...
Easy Italian Three Course: Buon Appeaaaaaaaayyo!
Better late than never, I always say. This dinner was from October 17th, and in all honesty conceived of in under 5 minutes. With the help of “Italian Easy: Recipes from the London River Cafe” and a certain East Village Italian place that shall remain nameless, my Italian cooking isn’t bad for a Kraut-Mick!
~ Italians love the pasta as middle course experience, so this menu...
So you wanna make frito pie?
This is basically the best homemade chili you can whip up, served on top of fritos with your favorite toppings. A friend calls them ‘hillbilly nachos’ - pretty apt. I make the chili in advance, let it sit for a few days and them you’re serving food in minutes when guests arrive. Very easy…
