If you read my blog long enough, you know I love desserts but nothing gets more excited than ice cream. (I do love me some beautiful entremets but that’s a very different and fussy dessert.) Anyway, if you follow my tweets and stumbled one of my updates over a month ago, I’ve mentioned I’m going to San Francisco in June. One of my planned stops will be at Bi-Rite Creamery since I’ve been hearing about their delicious but relatively minimalist ice cream flavors for years. I’ve finally gotten my hands on their wonderful book, Sweet Cream and Sugar Cones: 90..
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Probably by now, most of you my dear readers know I’m a discerning coffee addict. Even my tweets have an occasional random spurts talking about coffee. Anyway, I recently came across Le Creuset‘s newest product for coffee – the French press and it’s in a beautiful, vibrant Marseille blue. Le Creuset is one of the best companies who produces cast iron cookware, their signature is the (very heavy but very reliable) French Oven, as well as a very expansive line of stainless steel pans, bakeware, and recently objects for the table. To the ones who are trying to deviate away..
Momofuku Ssäm Bar: Front door, weekend lunch menu, the open kitchen My past week was relatively stressful with final papers for grad school and work. Since the holidays were coming very soon and I’m finished with my semester’s work, I thought of taking my parents out for Sunday lunch to Momofuku Ssäm Bar. Though probably some of you are aware that I’ve been to David Chang’s original restaurant a number of times (his restaurant empire has expanded to the other three locations in Manhattan, one in Sydney, Australia and one soon to be opened in Toronto, Canada in 2012), it’s..
My shipment of Creminelli Yesterday, I’ve received my shipment of Creminelli Fine Meats‘ sublime salumi (Tartufo, Casalingo, Cotechino, Piccante, and Barolo). It’s a tradition of sorts to order a box (as I have last year). As their salumi is fantastic and one of the few American companies (they are still small production and family owned) that make pretty damn good cured meats. I’m saving the Cotechino for New Year’s Eve, as it’s traditionally served at that time. What makes me a fan of their delicious salumi are their rules of using making the best tasting salumi as possible by using..