FEEDING & FUCKING

in New Orleans

J made seafood pasta based on the garlic white wine Zuppa di Pesce in Mamma Zu. A lot of clams for four people (50). Pretty good!

(Kind of related: when I was in HK, I went to Grappa’s in Pacific Place and ordered their Zuppa di Pesce, with Mamma Zu’s version in mind. It took forever and the server was clearly lying about it being ready. When it finally came out, it was a blended flavourless brown gloop with one mussel, one prawn, one piece of fish, one calamari ring. They looked defrosted. It was my first time sending back something. Their beet salad with seared scallops wasn’t great either. How I longed for Boucherie that night. Lesson learned: avoid Grappa’s!)

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Now Feeding & Fucking in Richmond, Virginia! 

I don’t know much about food in Richmond, but I do know that 8 1/2 is owned by the same guy who owns the fantastic Mamma Zu. We got three white pizzas to take away. 30 minute wait. Bit long for a few pizzas, but then you’d have to wait much longer for a table at Mamma Zu. By the time we got home, the pizzas were a bit hard and chewy, but still nice and garlicky and cheesy.

Oh, and I spotted a cake stand full of sfogliatelle so I had to get one. Never had one before, so I was happy to find that the almond paste (?) filling had a citrus-y, candied orange or lemon peel thing going on. Yum. Wish I could eat both straight out of the oven.

Oh, and they sell Kinder Buenos there. That’s like a million plusses in my book.

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I Luv Lubutin - The food blog of someone "Oh! So Grand!"

He order and took me to balcony. I look down.  Not bad la. This is where famous people drink afternoon tea. I see in magazines before.  No window and I no need SPF 50 foundation.  I wear sunglasses because too many paparazzi take pictures. No stool for my Two Tone Celine Nano but I put in chair. They use heavy tea pot.  Too heavy for me to carry.  

HAHAHAHAHA wish I had thought of this. Turns out the writer is a friend of a friend of a friend. HK so small world!

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youmightfindyourself:

sherry: George Washington’s Celebrity Chef
“Behind the scenes, Hercules was the Gordon Ramsay of his day, presiding over a bustling kitchen that included other slaves, paid white servants, and possibly white indentured servants. He was everywhere at once, demanding perfection and becoming enraged with staff that did not do their utmost to follow suit. He easily performed the laborious task turning out dish after dish in an eighteenth century kitchen for the men engaged in the arduous business of building a free republic—even as he himself remained enslaved.”

youmightfindyourself:

sherryGeorge Washington’s Celebrity Chef

“Behind the scenes, Hercules was the Gordon Ramsay of his day, presiding over a bustling kitchen that included other slaves, paid white servants, and possibly white indentured servants. He was everywhere at once, demanding perfection and becoming enraged with staff that did not do their utmost to follow suit. He easily performed the laborious task turning out dish after dish in an eighteenth century kitchen for the men engaged in the arduous business of building a free republic—even as he himself remained enslaved.”

(via youmightfindyourself)

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omnomnomjapanesefood:

カップヌードルを作った!@大阪
“i made cup noodles! @ osaka”
(Momofuku Ando Instant Ramen Museum) 

ETA: I am eating an American Nissin Cup Noodle right now and it is SO BAD. Can’t wait to get to HK and eat a real one.

(via iwanttogothere)

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youmightfindyourself:

Quote I found in the momofuku book (Taken with instagram)

youmightfindyourself:

Quote I found in the momofuku book (Taken with instagram)

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Foie gras was an extra today at  The Company Burger. Nearly died trying to finish it. Good thing my friend Mary was there to lend a helping mouth. Wait, that sounds wrong.

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Cook Thanksgiving turkey in a trash bag sous-vide

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My love for  Taqueria DF, the taco truck on Claiborne, has been well documented. Until now, I’ve always ordered lengua, sometimes barbacoa and carnitas when I wanted to mix it up. Today, I asked the DF lady what chicharrón was. “Pork” she said. Can’t go wrong with pork, so I got a burrito with half lengua and half chicharrón.
When I got home and looked inside my burrito, I happily discovered that chicharrón is pork skin that had been deep fried, then stewed until tender and sticky (from the collagen, I assume). Delicious. Quite rich though, to have half a giant burrito stuffed with fatty pork rinds. Next time I’ll get it on tacos. 
I asked the DF lady if they had tripe once, and she didn’t understand. Today I asked what buche was, and she said they were out. Should have googled it. Buche IS tripe, dumbass! Hope they aren’t out next time.

My love for  Taqueria DF, the taco truck on Claiborne, has been well documented. Until now, I’ve always ordered lengua, sometimes barbacoa and carnitas when I wanted to mix it up. Today, I asked the DF lady what chicharrón was. “Pork” she said. Can’t go wrong with pork, so I got a burrito with half lengua and half chicharrón.

When I got home and looked inside my burrito, I happily discovered that chicharrón is pork skin that had been deep fried, then stewed until tender and sticky (from the collagen, I assume). Delicious. Quite rich though, to have half a giant burrito stuffed with fatty pork rinds. Next time I’ll get it on tacos. 

I asked the DF lady if they had tripe once, and she didn’t understand. Today I asked what buche was, and she said they were out. Should have googled it. Buche IS tripe, dumbass! Hope they aren’t out next time.

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Look who’s been cooking up a storm! Grilled oysters, lollipop lamb chops, escargot. Thanks for the treat, stupid!

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