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Spanish Reds and WAGYU steak

At half the price this bottle, Toro Flor de Vetus 2013, fared so much better than the Scala Dei 2012 Cartoixa, despite the promising name and my long-standing appreciation of Priorats. The allure of Priorats has now been well and truly dampened. The centre piece of the dinner was WAGYU steak which though expensive ($60 for…

The Cooking Gene

Looking forward to this. Here’s an interview with the author Michael Twitty.     gastronomyjewish foodkosher foodmichael twittysoul foodsouthern cuisine

A trick of the tail

It used to be, not that long ago, that though oxtail was one of the cheapest cuts of meat, it was without doubt also one of the tastiest if one was into comfort food (soup and stew) of the slow cooking variety. These days I’m gobsmacked by the high price of oxtail — I’ve seen it being…

A Salt Tasting: How Do They Stack Up?

Mary Murphy offers an overview of some of the good stuff, a world away from the nasty salt that most people are exposed to. I am familiar with A, a version of C, E, F, and H. For A, E, and H we purchased large sacks in Guérandeto to encrust a fish on a BBQ. The Canadian…

Red Beans and Rice Winner

The first ever winner of NOLA’s red beans and rice competition is Chef Cedrick Lewis of Cornet. For $14 well worth checking out his handiwork as well as the runner up Avery’s Monday (of course) special for $8.75. Full report here. A New Orleans classic, seasoned with the “Holy Trinity” of spices topped with a green onion smoked sausage and…