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Book Review: The Nasty Bits, by Anthony Bourdain

The Nasty Bits is yet another book by Anthony Bourdain, whose overexposure is becoming somewhat legendary after Kitchen Confidential. This one is a collection of short pieces that he wrote for various magazines over the past few years.

As usual, Bourdain is at his best when digging in with gusto to a down-home local cuisine. …

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My Spuddy Valentine

My Spuddy Valentine

Apparently Cafe Flora has a knack for romantic vegetables. Just in time for Valentine’s Day, Joey found this russet that is all heart. Sadly, right after the photo op, it ended up as a mashed potato. But as we say in the kitchen, it ain’t the heat, it’s the cupidity.

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Supertaster Test

Maybe you have heard about how a certain percentage of the population are so called supertasters? Supposedly they have a lot more taste buds than the rest of us, and therefore can both appreciate some foods more but also may find other strong tastes unbearable. Anyhow, I remember reading that there was now an over-the-counter …

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Polenta with Pan Roasted Porcini, Tomato Confit and Chevre – Recipe

Fresh porcini are one of nature's great treats. They are rather expensive unless you know how to forage for them, which I swear I'm going to learn someday … maybe from Langdon.

In the meantime, when I get my hands on a few porcini I like to feature them prominently in a dish. It seems a …

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Video From the Blogger Brunch

Just a quick note – Keren over at Savvy Savorer put up videos of everyone at the last Seattle blogger brunch talking about their dishes. Thanks Keren! While I’m babbling about white beans (did I really say something about Moorish influence?) you can hear my daughter repeatedly asking for water. Bad daddy.

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New Year’s Feast

At Sarina’s suggestion, we decided to make our New Year’s party meal into a small plate affair that we could stretch out all night. I made three plates, my brother Joel made three, and his girlfriend Sara made one, for a total of seven courses. In addition to the family, we also had Sarina’s dear …

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The Sounds of A Restaurant Kitchen

I had an interesting experience yesterday. I was in the kitchen at Cafe Flora, pureeing the lentils, onions and pecans for our pate platter and feeling vaguely irritated with myself for choosing a messy way of dealing with the several batches that needed to go in the robocoupe (a big food processor). I was tired …

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