tag:blogger.com,1999:blog-8666433Fri, 09 May 2008 00:37:59 +0000http://www.foodmigration.com/noreply@blogger.com (cindym)Blogger210125tag:blogger.com,1999:blog-8666433.post-5414651678283383985Wed, 07 May 2008 03:17:00 +00002008-05-06T20:26:10.596-07:00seafoodday trips - San FranciscoI love the vast array of getaways that exist within a few hours of San Francisco. There are the biggies like Napa, Sonoma, Lake Tahoe, Yosemite, Big Sur; and then there are the closer places: Muir Woods, Stinson Beach, Half Moon Bay, the Computing History Museum and the electronics flea market down in Silicon Valley ...ok, those last two aren't at the top of *my* list, but they are rather popularhttp://www.foodmigration.com/2008/05/tomales-bay-oyster-feed.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-182702159216077347Thu, 24 Apr 2008 17:56:00 +00002008-04-24T11:23:25.129-07:00I was looking through some of my old food photos, and I realized that many of them were basically tender loving portraits of carbohydrates. I'm not talking about sugary things (although I have a weakness for those too); but foods that fall into the bready, yeasty or flaky categories. All I need is a fluffy muffin, scone, or warm biscuit topped with creamy butter and good jam and I'm happy. I http://www.foodmigration.com/2008/04/carbohound.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-849385389168539335Wed, 23 Apr 2008 03:44:00 +00002008-04-22T20:57:44.955-07:00sweetscomfort foodschocolateThis falls into the category, "Everything That's Wrong with America ...and Everything That's Right". In case the photo is too reflective to truly understand what's going on, allow me to describe: this is a frosted brownie with a chocolate chip cookie pasted on top. It is available at the Nestle Toll House Cookie Cafe in South Lake Tahoe. Prior to this unearthing, it was available only in my http://www.foodmigration.com/2008/04/such-brilliant-concept-deserves-wider.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-5325128256900157991Wed, 16 Apr 2008 03:10:00 +00002008-04-15T20:48:33.989-07:00Since the start of the year, we've entertained a fairly constant stream of house guests. We've essentially been running a non-profit B&B out of our apartment. We have become expert hosts and tour guides and towel-washers. Don't we need some sort of license for this? Really, though, I'm not complaining. I've had some amazing times with our guests. They force us to get out in the city and see it http://www.foodmigration.com/2008/04/dim-sum-in-my-hood.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-3010337816052332772Thu, 03 Apr 2008 21:52:00 +00002008-04-03T15:19:52.321-07:00restaurants - Los Angelessweetscomfort foodstripsbreadYou know a food blogger is burned out when she doesn't even write a real post about her recent trip to the French Laundry. What to say? It was enormously expensive. Almost all of the food was quite good, except for a hunk o' beef that had too much of the sous-vide thing going on (flabby, no crust). Dessert was forgettable (I can say this because I've forgotten it), and the winter squash soup washttp://www.foodmigration.com/2008/04/cinnamon-buns-and-burnout-oh-yeah-and.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-8563040468108764937Tue, 22 Jan 2008 03:04:00 +00002008-01-21T21:09:32.754-08:00restaurants - Chicago**Note: My pictures from this dinner are really quite bad. It was dark and I couldn't stand the thought of blinding everyone in the dining room with my flash over and over. If you want photographic beauty, visit Alinea's website.** I've decided that eating at Alinea is a little bit like reading Ulysses. Your assumptions about the genre just have to dissolve. Everything that you typically rely onhttp://www.foodmigration.com/2007/12/alinea-cheating-death-by-black-truffle.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-9201448952182462710Fri, 04 Jan 2008 21:06:00 +00002008-01-04T13:23:37.102-08:00I thought you might enjoy this while I continue to lazily complete my post on eating 24 courses at Chicago's Alinea: Jet Lagged Blog in NY Times: A User's Manual to Flight 21C The only thing that could have improved this piece would have been a discussion of those maddening people who make pointless, noisy phone calls as soon as the plane touches down to reassure themselves of their own http://www.foodmigration.com/2008/01/i-have-some-baggage.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-1857111595754041990Thu, 13 Dec 2007 13:44:00 +00002007-12-13T06:32:31.403-08:00About a year ago, I had a depressing encounter in the meat department of Safeway. I asked the clerk (I refuse to call him a butcher, for reasons that will shortly become obvious) whether they carried pork butt. He stopped short and just stood there staring at me with a bemused expression. Oh no. Can it really be? Have we deteriorated this far? I waited a few seconds until I was sure what the http://www.foodmigration.com/2007/12/no-butts-about-it.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-5693927122745811725Tue, 02 Oct 2007 19:57:00 +00002007-10-02T13:07:29.863-07:00Shortly, I will turn thirty. This really isn't so bad because my twenties weren't, you know, FANTASTIC, so I figure what's coming down the pike will probably be an improvement. Still, I need to come to terms with some of the stereotypes I have about people in their thirties. These ideas are disrupting what should otherwise be a whole-hearted embrace of the approaching decade. Here's what concernshttp://www.foodmigration.com/2007/10/thoughts-on-turning-thirty.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-6520706613510142508Tue, 18 Sep 2007 03:11:00 +00002007-09-17T20:44:40.164-07:00comfort foodsproductsFrench foodsBefore I left Paris last month, I had to buy an extra suitcase to cart back all the foods that I simply couldn’t live without. Yes, I’m one of those sad individuals who insists on bringing foreign items back (including four bottles of wine!) even if I know perfectly well that I can find them in the U.S.—and probably at a lower price, too. There’s just something about that cheery little carton of http://www.foodmigration.com/2007/09/le-fancy-jam-de-christine-ferber.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-5422046722168258080Fri, 10 Aug 2007 19:11:00 +00002007-08-10T17:43:30.434-07:00Occasionally I have written here about some of the culinary revelations and atrocities that occurred while eating and living within the co-operative system at my unnamed hippie college. About a year ago, I received an email from a woman who had stumbled across my blog and was struck by my description of a particular dish. Apparently the phrase "Bragg's-soaked bowl of burnt brown rice" was too bighttp://www.foodmigration.com/2007/08/alone-in-kitchen-with-eggplant.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-6752040727926146737Wed, 08 Aug 2007 20:54:00 +00002007-08-08T23:26:11.788-07:00A sign in Saint-Emilion, France. I prefer the English version. http://www.foodmigration.com/2007/07/french-advertising-101.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-1812780730531281491Fri, 06 Jul 2007 07:48:00 +00002007-07-23T10:35:15.590-07:00Some photos from a day in London spent with Michèle, girlfriend extraordinare, Moro-regular, beer-drinker, offerer of comfortable shoes, Greyhound-walker, and exquisitely skilled taster of macarons (but that comes later). At Borough Market... At Moro... Photographic evidence that Michèle eats her olives like apples. And some satin-tied beans at Fortnum and Mason. Goodness. http://www.foodmigration.com/2007/07/london-posh-bangers-plum-tarts.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-6043371443689971027Fri, 06 Jul 2007 07:39:00 +00002007-07-06T00:45:42.998-07:00 A rose garden outside the Dunblane Cathedral. I am a big lover of breakfast, but I'm not sure there are many breakfasts that I love more than a strong pot of tea and a fresh, warm fruit scone. From Delivino in Crieff.http://www.foodmigration.com/2007/07/few-scenes-from-scotland.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-1441867620760339193Wed, 04 Jul 2007 15:02:00 +00002007-07-05T11:17:13.512-07:00I can't believe it took me until yesterday to learn this word: coulant If you like cheese, you ought to write this one down. It means "runny". As in, "Strong, runny, raw-milk cheese that tastes like nothing I can ever find in the U.S. and is so ripe that it collapses onto the plate. The result of a request for a cheese ready to be eaten tonight ...but really, my request is for a cheese that's http://www.foodmigration.com/2007/07/i-speak-kitchen-french-badly.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-613094957424176Thu, 21 Jun 2007 15:26:00 +00002007-06-21T08:35:48.481-07:00FrenchmediaNot foodAs I was feverishly confirming my itinerary for a long, lovely trip to Paris next month, I stumbled across a cute article on Fodor's about the actress who starred in my favorite short in the movie Paris, Je T'Aime. If you've seen the movie, you'll know instantly who she is. If not, go see it! http://www.foodmigration.com/2007/06/paris-je-taime.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-626210872955463378Fri, 08 Jun 2007 22:04:00 +00002007-06-11T09:03:14.227-07:00vegetables“For the love of God! No more greens!” That was my first thought when I picked up our CSA box yesterday. This week brought us lettuce, arugula, stir-fry mix and chard, but we’re still wading through last week’s head of cabbage and an impulse bag of Brussels sprouts that I picked up to supplement our already-bursting vegetable drawer. A generous bundle of Tokyo turnips, greens attached, lay http://www.foodmigration.com/2007/06/turnip-greens-not-as-boring-as-i.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-1978244609668902775Wed, 06 Jun 2007 04:12:00 +00002007-06-05T21:33:31.268-07:00sweetschocolate[The phone rings. I check who it is, then answer. When Rachael calls, we waste no time on small talk.] “Yeah?” “Have you been to the truffle place on Divisadero yet?” “No. But I’ve been dying t- …” [Interrupting.] “I’m there. What kind do you want?” “What do they have?” “Mint, coconut, hazelnut, raspberry, blackberry, strawberry, almond, caramel, espresso, dark chocolate, Kahlua, red wine, http://www.foodmigration.com/2007/06/truffle-take-out.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-189679904708290357Fri, 01 Jun 2007 21:59:00 +00002007-06-01T15:02:07.170-07:00poultryAsianMy landlord just dropped off a whole roast duck in exchange for some editing work I did for him a few nights ago. I've never been paid in duck before. I think I could get used to this.http://www.foodmigration.com/2007/06/another-form-of-direct-deposit.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-1067259274502182740Sat, 26 May 2007 00:56:00 +00002007-06-05T09:08:58.048-07:00sweetsbreadYesterday I was walking down Geary, laden with Russian groceries, when I noticed a hand-written placard placed on the sidewalk. "Irish Bakery," it said. [Insert sound of me, screeching to a halt.] An IRISH bakery? In the Richmond?? I went in directly and had a look around. Turns out they had opened for the first time just a few hours before. The walls are painted light green, the counter is http://www.foodmigration.com/2007/05/new-irish-bakery-in-neighborhood.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-5733088103616277105Fri, 25 May 2007 23:51:00 +00002007-05-25T18:56:34.806-07:00comfort foodsrestaurants - Chicago Last month I went back to Chicago to attend the IACP conference and, of course, to eat with wild abandon. One day I met up with a friend from my brief sojourn in grad school. A few years back, late in the summer -- right before I was about to quit my job, move across the country and start my classes, in fact -- I received an invitation to a party hosted by someone named Melvin. I hadn't met http://www.foodmigration.com/2007/05/intellectual-insecurity-and-cafe-sarkis.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-344926883008973500Tue, 22 May 2007 17:34:00 +00002007-05-25T17:55:23.792-07:00sweetscookbooksSugar High Friday #31 is on the horizon. The theme? All white stuff! And what, pray tell, did we make so presciently just a few days ago? Why, David Lebovitz's French-style Vanilla Ice Cream, from his fabulous new book The Perfect Scoop, of course! "Vanilla ice cream?" you ask. "That's it?" Yes, but it is David Lebovitz's vanilla ice cream. It requires six eggs, copious quantities of cream http://www.foodmigration.com/2007/05/shades-of-white-sugar-high-friday-31.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-803924731220945318Mon, 21 May 2007 01:09:00 +00002007-05-20T19:08:55.453-07:00fruitsweetsrecipesOne recent Sunday, we headed to Dixon, CA for Strawberry Days, an annual event hosted by Eatwell Farm, the folks who provide us with our CSA box. It made me feel warm and fuzzy to see where our veggies come from, but it also afforded me the opportunity to cram ample quantities of perfectly ripe, sun-warmed ruby red organic strawberries directly into my mouth. (See also: last summer's trip to http://www.foodmigration.com/2007/05/strawberry-days.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-821154808882758173Mon, 07 May 2007 21:13:00 +00002007-05-07T14:23:58.189-07:00Not foodNow this is an example of a well-written headline. The first paragraph is pretty good too. But I'm staying away from that planet. I weigh enough on Earth as it is.http://www.foodmigration.com/2007/05/science-writers-moment-to-shine.htmlnoreply@blogger.com (cindym)tag:blogger.com,1999:blog-8666433.post-6061664137356386901Sun, 06 May 2007 15:10:00 +00002007-05-07T08:05:12.912-07:00Italianrestaurants - San Franciscomain dishesAfter falling in love with Pizzetta 211 and Gialina (practically in the same week ...I guess I have a wandering eye?), I decided that it would be nice to produce small, folksy, crackery-crust pizzas topped with local ingredients in my own kitchen. I had always assumed that the requirements for success included an oven capable of being cranked up to 800 degrees, but the guy at Pizzetta 211 http://www.foodmigration.com/2007/05/homemade-pizza.htmlnoreply@blogger.com (cindym)