Lobel’s Meat Bible

posted by Paul on 29.12.2009, under Book, Food, Humour
29:

lobels-meat-bible

For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat beef, veal, pork, lamb, poultry, rabbit, and more the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels.

For obvious reasons.

Buy here.

eat local yocal

posted by Paul on 19.08.2009, under Food
19:

Hellmann’s – It’s Time for Real from CRUSH on Vimeo.

I am sure this is similar for many different countries. Not just Canada.

Via SWISSMISS

gourmet good time grilling

posted by Paul on 19.08.2009, under Food
19:

re-paths-to-grilling608

Gourmet has an excellent guide to grilling greatness up.

My fav the open grill. You will have to sit through a bit of advertising but its worth it.

plate design and half solutions [utensils]

posted by Paul on 15.08.2009, under inovation
15:

Design has become something any one can do. I have done it and some of it is even good. But design recently seems to be focused on a solution to a problem that can be solved by, for example that brief respite you get by putting your drink down while you compose your self for an introduction. Or in the case of most of my friends dropping every thing but your  drink and having a big hug and stuff.

Take this. Via Mike Davidson.

comer-2comer-3

Its a great idea and a well thought out solution. Until you think “gee I have more than 5 friends” So if your BBQs run into figures that reach more like the 30s then you will be dropping some serious coin on these things. Does that make it bad design? Yes. If you disagree where do you put a beer, a water, a Pimms and ginger etc…? Its bad design. Here is another example.

The “to become one, table and seats” has two parts, the sack, which is formless,  and the construction of the frame. By reinforcing each other the two parts become one. The sacks defy to form and play, just like the sand on the beach.

My comment was blocked for probably asking the obvious “the selection of materials does not seem right for something trying to associate with the beach” maybe those at dezeen have a better idea of what design is? But I don’t think so.

Here is another example

elevate2

Via dezeen as well. The designer claims

Gillian Westley has created a range of cooking utensils that don’t leave a mess on worktops.

Assuming we are all cooking the same none de-script paste the above cook seems to be brewing up. Its not bad design but it is not good design either. I think I am going to coin it a “half solution to not a very real problem”.

Fancy a Root?

posted by Paul on 07.08.2009, under beverage
07:

I am immensely interested in how the opinions of a few shape the history of a substance. But something worth having will always find a way.

root

Ever wonder where root beer came from? Well, it used to be root tea, an alcoholic drink the settlers picked up from the Native Americans — but prohibition ended all of that, so it was drained of its alcohol and rechristened “root beer.” Now you can get a taste of the original, organic, and very alcoholic tea with Root ($39). Made from birch bark, black tea, spearmint, sugar cane, and other natural ingredients, every sip is like a step back in time.

Via Uncrate.

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