EchoandRigSign
BlogFeaturedFood NoozLas Vegas

The Art of the Abattoir – Echo & Rig on Lamb

When I was growing up in Philly, the corner butcher shop was a neighborhood mainstay. It has since been replaced by agribusinesses producing hormone-and-antibiotic injected Frankenbeasts. It feels great to purchase meats that have the flavors that I remember from my childhood.

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Bowl of Pho
BlogFeaturedFood NoozRestaurantsReviews

The Last Word on Pho in Vegas – From the Pho Queen

The key to a beautiful Pho is the broth. Even if I hadn’t learned that later, it’s something I knew intuitively; the aroma was intoxicating, fragrant, and heady.

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Food Network logo 2013
BlogFood Nooz

…And You Would be Wrong

So, yes, I do enjoy most of the programs on Food Network. It’s just that the occasional anomaly that is Cutthroat Kitchen is like the rotten apple. Or rotten egg. And stinks just as much. No, worse.

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2003 Barolo
BlogFeaturedFood NoozReviewsWines

A Cheeky Barolo Pairing

Now this combination is the essence of food and wine. This why people over millennia have embraced the combination where each one complements and lifts the other, making the whole far greater than the two individual parts. Kinda like 50+50=150.

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hindquarter
BlogFood NoozRecipesVideos

Learning the Art of the Abattoir – An Afternoon at Echo & Rig

I had planned to videotape the entire event only to discover that the SD card wasn’t in the camera. So much for photographic memory. I had no film.

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FOOD NETWORK ALTON BROWN
BlogFeaturedFood NoozRant

Food Network, Cutthroat Kitchen, and Doubling Down on Stupid

Apparently Food Network has enough commas in the paycheck or enough contract lawyers on retainer to make that little annoying trait called self-respect irrelevant.

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Vietnamese pho (Image: caitriana used under a Creative Commons Attribution-ShareAlike license)
BlogFood Nooz

Pho and Pinot Noir – My Opinion. As Always.

This is the time of year when the words “hot soup” can cause a smiling physical reaction. Even in Las Vegas it’s very cold (25°F when I left for work this morning), and the vision of curling up with a blanket and a bowl of hot soup is oh so comforting.

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ElAlbar
BlogCredentialsFeaturedFood Nooz

Nailed It! My Finals Rock!

Jocularity aside, I was surprised at what I already knew, what I learned, and how I applied it in the final. I rock, frankly. And so I decided to celebrate.

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Marsannay
BlogFeaturedFood Nooz

Wine and Beans – Magical?

Every now and then I decide to get all cheffy and do great stuff. This Monday night, Veterans Day (Ooorah), was one of those days.

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Fruit that tastes like wine
BlogFood Nooz

Honing Your Wine Chops with Summer Fruits

I’ve also discovered that dried pink grapefruit peel (recipe experiment) has the fragrance of “cat pee” which I find so appealing (no pun intended) in Sauv Blanc.

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Lucy with bread dough
BlogFood Nooz

Diners, Drive-Ins & Dives Meets I Love Lucy

Well, when I went to get the “sponge” to start mixing the other ingredients, I was greeted by the dough equivalent of Godzilla.

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Solid, cooled Demi-Glace
BlogFood NoozRecipes

Demi-Glace – MirePoix Vegas Style!

The first thing I want to do is to explain why I’m on a soup roll. It began with the chili cookoff at Don & Mark’s in October, and has continued till now. Whether I’m attempting French Onion Soup, Chili, Menudo, Chicken, or whatever, I believe (and have always believed) that a good bowl of soup makes everything okay. I’m a pretty good cook (pardon my faux self-effacing manner here) and soups always come out great. The weather has turned cold, and in my mind, that screams soup. There’s a book that I discovered several years ago entitled Nourishing Traditions …

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