Sublime
An inspiration engine for ideas
I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
I don't care if this makes me look like a loser: I spent $2500 testing every top-rated sauce, spice, and snack on Amazon.
Then I had dozens of people compare them.
I wanted to find the best of the best for when I BBQ.
Behold the winners after 3 years (!) of testi... See more
Julian Shapirox.comThere are a lot of ways to make demi-glace, but I recommend you simply take your already reduced meat stock, add some red wine, toss in some shallots and fresh thyme and a bay leaf and peppercorns, and slowly, slowly simmer it and reduce it again until it coats a spoon.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
F. Dick makes a good one for about twenty-five bucks.