Jun 05 2013
It’s not the Blork Blog style to use this venue to issue screeds against local businesses, but in the case of Green Café I will make an exception, and the exception is based on the fact that Green Café has failed in three dimensions: food quality, web site, and customer service. Food Quality I went [...]
Apr 02 2013
The San Marzano is the king of the Italian sauce tomatoes. It’s a long, thin, meaty fruit with very little water and seeds. The flavour is sweet, tangy, and less acidic than Roma tomatoes. Anyone who watches food television or who follows celebrity chefs on social media will be familiar with the by-now-unequivocal refrain that [...]
May 08 2012
There’s been a kerfuffle over the past week around the issue of caramelized onions and whether or not they can be made in a short period of time, such as ten or fifteen minutes. (What you missed it?) It started with this article on Slate.com, in which Tom Scocca complains that “recipe writers” lie about [...]
Nov 29 2011
Merguez sausage is one of those things I should like, but don’t really. But why not? Tasty lamb meat spiced with harissa and other goodies then stuffed into slender tubes. Bring it on! But for some reason I find that merguez sausages never quite deliver the kind of sausagy goodness I regularly get from Italian [...]
Aug 29 2011
I heard about this recipe some time ago, and when I found it on Ruhlman’s web site I vowed to make it as soon as possible. Weeks passed. Months. Finally, a few weeks ago I gave it a shot and wow, I can’t believe I waited so long. This recipe is very easy to make [...]
Aug 15 2011
I used to hate beans. Couldn’t stand them in any variety or variation. Fortunately I managed to get over that dislike a few years ago and my colon is eternally grateful. While I’m still not crazy about classic old fashioned baked beans (I can’t fully erase my childhood revulsion) I’ve become a big fan of [...]
Aug 08 2011
Don’t freak out, I haven’t become a vegetarian (not that there’s anything wrong with that). While I am trying to cut down on the amount of meat I eat, this recipe was borne of necessity: I was out of pancetta. To be precise, it was 6:30 PM and Martine and I were pooped and hungry [...]
