Word: cooking
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Dates: during 2000-2009
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...behaviors, and from the time I was very, very little I was a compulsive eater. I was prone to have a problem with food by nature. And to make a perilous situation worse, I was raised in a family where food was a big deal. My mother loved to cook. My grandmother loved to cook. Both of them used the act of feeding people as ways to express themselves. Food was pride, food was love. I think that context wedded to my seemingly congenital appetite was a recipe for trouble. And then of course I jumped onto the whole...
...whose blog also celebrates the cocktail, has concocted an alcoholic homage to bacon, the BLTini - vodka shaken with tomato water (extracted from an heirloom tomato, of course), vermouth and a basil leaf posing as lettuce, garnished with a crispy bacon bite. And if you drink too many, you can cook up his recipe for braised pork belly, touted as a hangover cure. (Read "What's Cooking? Bacon, for Dessert...
...than the cash laid out. Parenthood means never really being alone, until the day the kids leave home and you're left with no idea what to do with all the time and energy you used to spend chasing after them. Maybe I'll finally learn to knit. Or cook something with more than three ingredients. Or slide the years of accumulated photographs into fresh, matching albums, the images incubating as memory to hatch as history...
...other offerings now include Probably Bad News, which catalogs news bloopers, like the headline CHILDREN COOK & SERVE GRANDPARENTS. GraphJam invites users to create statistical commentaries on pop culture, like a pie chart estimating the proportion of e-mails that come from "Friends," "MySpace" or, the largest category, "People Who Want Me to Have a Bigger Penis...
...chef-tutors have all worked at restaurants within Ducasse's international empire: chef des chefs Romain Corbière is from Le Louis XV in Monaco. They willingly pass on insider tips (like crisping bellota ham in a dry pan and using the fat to cook chanterelles to scatter over risotto). What's especially fascinating is the realization that, at the top echelons, it's all about using the very best ingredients at the zenith of their season, using every part of them, and paying fanatical attention to the details...