Friday, March 20, 2009

Friday Twitter, Part 2 of 2

Continued from Part 1, Read Below or Read HERE.


linecook@dcpatterson it's never optional...that's why these temps make me nervous. The cooks bring their food to the pass with doubt in their hearts from twitterrific in reply to dcpatterson

Well, better than spit and hair, I guess.

linecook@dcpatterson ps: emberrassed to admit that I had to google pejorative. from twitterrific in reply to dcpatterson

Really, I google pejoratively too. That's what she said. :'(

oliviamunni love country music. from web

I love you.

JimmyTrainaEvery year I get faked out. I get excited thinking the tourney is coming on at Noon and I get the local CBS News. Every. Fuckin. Year! from web

Dammit Jimmy, its not like you write for sports media or anything, wait, you do.

rainnwilsonReal or imagined... Like when pooping you get all wistfully contemplative about ones life. Is that a brain nerve proximity reaction? from web

Rainn Wilson has not ever pooped after eating at Spices II, there's no energy to contemplate life during those poops. Grab a piece of wood, bite down hard and give it hell.

thefeednycThe Chopping Block: A weasel in our midst from twitterfeed

Yes, I found the weasel stuck on Marco's hair.

AmandaGoldJanitor is interested in my eating habits based on desk and garbage can contents. Says it's a wonder I'm not obese. Backhanded compliment? from web

That's pretty creepy. Next thing you know, he's got a moldy shrine of you in his closet.

jbonne@AmandaGold could always return the compliment by remarking on his cologne. from web in reply to AmandaGold

Touche. Well played sir.

offalchrisThere here do you know what they are. from TwitterFon

Chicharrones@offalchris Deez nuts! from twitterrific in reply to offalchris

offalchrisThey are lamb fries from TwitterFon

Oh joy, can't wait to get those in my mouth at Head to Tail next week.

LATimesfoodOh, no! The Kogi Korean BBQ taco truck gets cited in Beverly Hills: Talk about down and out in Beverly Hills: A .. from twitterfeed

Oh no, panic in Beverly Hills. This is worse than the time Britney went out sober.

AmandaGold do fries count as dinner? from web

hotfoodporn@AmandaGold only when there are loads of foie gravy and cheese curds on top, a la Au Pied De Cochon ... from web in reply to AmandaGold


davidlebovitzit probably wasn't such a good idea to use my favorite pen to clean my espresso machine from web


Chicharrones@hotfoodporn here is a picture of Martin Picard reading his own book, French Canadians rock! from twitterrific in reply to hotfoodporn

Self explanatory.

bayareabitesPinch and twist the corners, making certain that you are making flowers and not swastikas. This is important. from web

hotfoodporn@bayareabites don't you hate it when one sec, you make crab rangoons and all of a sudden you're hosting a German propogandist neo Nazi party from web in reply to bayareabites

Bay Area Bites is silently a coverup for a new movement I tell ya.

Friday Twitter Week In Review - Part 1 of 2

So I'm not fully immersed in tweeting on twitter, which sounds almost as dirty as googling. Though "tweeting" someone sounds more like something minor and accidental that may be completely wrong, "googling" is just straight up a brazen type of online molestation probably. I dunno anymore.

Anyways, I thought I would post some of the funnier, intriguing and random things that have come on my twitter page throughout the week for everyone to enjoy. You get an idea of those I like to hear from by just seeing who I follow. It's all pretty fun to get this smorgasbord of randomness. Here is a twitter summary:


woot ALERT UPDATE: Our employee's missing daughter was found on Saturday! (Thanks for all the retweets, everyone.) from web.

Twitter: now officially saving the world, one lost kid at a time.

dcpattersonfrom pr flak: sf is "epicenter of culinary innovation". the line between hyperbole and outright lying has officially been obliterated. from web

Nice to know Daniel Patterson likes to make his opinion and point about cuisine in SF bluntly.

chezpimLearn how to run a successful food blog from someone who's never had one. Only for $795 at the ICC from TweetDeck

Dammit, now I know where I should have spent that $800 on instead of strippers and booze. I do have a loyal following of about 4 people now, so in my eyes, that's Obama-riffic success there.

alexstupaktexture defines a dish just as much as flavor from web

I respectfully disagree, bacon is good in all forms and textures.

JimmyTrainaI'm watching Rays-Pirates on MLB Network. That's how desperate I am for baseball to start. from web

That's not quite depressingly pathetic, that's just pathetic.

offalchrisOffalgood just got attacked by a virus sent by "go vegan" and "disease food" they sent over 200 emails at the same time. from TwitterFon

Damn you PETA, damn you. I'm tired of their intellectual philosophical terrorism.

futhman@Cberndtson death and Texas are inevitable. from Tweetie in reply to Cberndtson

True, but which ones comes first? You tell me.

linecook 353 covers. Monday is the new Thursday. from twitterrific

Man, that's like a butt plug administered 7 nights a week. I know how it feels. Not the butt plug.


rainnwilsonHaving 200k followers is such a serious and overwhelming responsibility. Boobs. Penis. Poo-balls! from Tweetie

rainnwilsonBecause, as many a wise leader has stated, with great power comes great nipple-pee. Scrotum head. Uterine puppet show!! ;alidjsfl;kjsdnv@# from web

A comedic mastermind at work everyone. Observe and learn.

AmandaGoldPicked up Irish soda bread, corned beef and cabbage for lunch. #When in Rome from web

Happy St. Patty's Day. It's German for a Whale's Vagina Day.

melsdingoWhipped lardo.......mmmmmmm from Tweetie

Oh, the places you can rub it on.

nytimesdiningWell: What's Your Cooking Personality? from web

Self depracating, Mr. Freud.

ChicharronesChicharrones were described as "angel farts" on facebook, that's awesome. from twitterrific

Facebook is really where all the creepies crawl out.

oliviamunnrunning through japan as wonder woman really unnerves people. from web

Olivia running unnerves me in all the right ways.

gailsimmonsScarpetta's Banana Budino makes me happy. I have been here since 6Pm and it is packed!

Anything with Gail and Banana is fine by me. It's two-fer Tuesdays on the underrated-hot-women-that-I-love tweets. Giggity giggity. If only Tina Fey tweeted more.

dcpattersontoday at hodo soy i thought one of their signs said "satan" instead of "satay". "satan's soy noodles". my kind of product. from web

Not sure if I'd eat that.

davidlebovitzWalking to the butter store for exercise is self-cancelling, I suppose. from twitterrific

Keep telling yourself that.


Chicharrones@linecook great blog, Eddie is the man from web in reply to linecook

Damn, skippy.

linecook@Chicharrones It's true, he is the man. Do you know him personally? from TweetDeck in reply to Chicharrones

Damn, skippy, part deux.

hotfoodporn@linecook @Chicharrones we're good friends. Thanks. Not to make it a twitter lovefest, but you guys rock too. from web in reply to linecook

We enjoy random acts of self felatio among chefs.

linecook@hotfoodporn well thank you! from TweetDeck in reply to hotfoodporn

Linecook is really the man though.

Chicharrones@hotfoodporn @linecook, what evs, twitter lovefest is hot! from web in reply to hotfoodporn

This is too much, my head is swelling and blowing up.

LATimesfoodReading about exploding olives: from web

Speaking of exploding, exploding food is sweet.

Star_ChefsWhat's your take on the NYT article about the lack of culinary jobs? from web

I think some people who run restaurants are idiots and they need to start paying cooks in erotic services.

Star_Chefs@hotfoodporn You're right, it is tough to get by on cook's wage in a city. What're your thoughts on a more pragmatic salary system? from web in reply to hotfoodporn

Dammit, what about gift cards for erotic services?

GachatzSwallow magazine. Have you seen this? Interesting writing. from twitterrific

Not everyday I pick up a magazine called Swallow. Only every other day. If the great Grantz Achatz digs it, then I dig it. I will gladly look to Swallow.

dcpatterson@linecook mr to m="You'll probably fuck it up, so please err on high side." you can look it up on Iphone Customer Translator App. from web in reply to linecook
dcpatterson@linecook and btw, when did precision in the kitchen become optional? or pejorative? from web in reply to linecook
Do not incur the wrath of this great man, he may destroy you with his "Satan's Soy Noodles."
Continued On Part II...

Thursday, March 19, 2009

The Only Thing Hotter Than The Strippers In Montreal - Au Pied De Cochon's New Digs!

Au Pied De Cochon officially open their new restaurant today March 20th, despite listing on their website March 19 (permit issues apparently) . The new place is called Cabane a Sucre, which in English speak apparently translates to Sugar Shack. For those that do not know the wonders of Au Pied De Cochon, it is known as the definitive restaurant in Montreal and home to one of the best dishes I've ever had in my life (Duck In A Can).
The legendary Foie Poutine has been on many lists as one of the must have dishes in the world and the cookbook is a treasured piece for any food porn (almost to the degree of snuff) lover. Just from reading the book and watching the cooks haul ass happily in an open kitchen at 5pm, you could tell that everything is performed as a labor of love.
After hearing about Sugar Shack, I have more than enough incentive to crawl and scrape my way to Montreal for nothing less than another 2-3 great meals between the two restaurants. Here's the new site:
Sugar Shack's concept is supposed to be family style tasting where plates are set in the middle (probably a la chinese big plates) and people just share and eat. It's one set price and range, $45 for adults.

Here's their description of the food:

The menu at the Pied de Cochon sugar shack will offer new twists on traditional recipes. Finding our inspiration in the spirit of the sugar season and its time-honoured dishes, we aim to expand and refine the choices on the menu by including dishes steeped in tradition, along with authentic Pied de Cochon creations which are the measured fruit of our culinary experience.

Here's some of their beautiful art from the site:

Wednesday Night Test Kitchen Returns 3/18/09

Finally got back to winning ways of Wednesday Night Test kitchen. I'm fighting laryngitis and I've got a long weekend ahead including a stage on Saturday, signing a new lease on Sunday and d inner plans on top of that. My keyboard will seemingly be the only noise I may be making soon. For some reason, I decided I wanted to make everything rainbow fun and colorful. I still don't know why. When life gives you blue potatoes, you make blue potato terrine, okay?

On the menu:

Blue Potato Terrine
rainbow chard, green garlic

Blue Potato & Taro Pork Dumpling
twice cooked pork belly, sacha shoyu reduction, spicy red pepper aioli

Creamy Mashed Chard (goes into soup)
green garlic puree, fresh crafted butter

Green Garlic and Asparagus Soup
pig stock, creamy mashed chard, baby radish

Onto the pics, NEW PICS UPDATED.

Finished Product - Soup

Terrine Was A Little Too Fragile

Top View

Blue Potato Terrine In Pan

Blue Taters Swimming In Salty Water

Rainbow Magic

My Favorite Underwear Color

Purple Shaved Potato Is Almost Acid Trippy

Glops of Veggie Goo

Dumpling Ready for Frying

Blue Potato & Taro Dumpling

Wednesday, March 18, 2009

Economic Crisis - Bacon Is Recession-Proof!

Who Doesn't?

For some reason, I thought it would be kind of cool to figure out how restaurant prices have dropped based on the Bureau of Labor Statistics charting and statistical analysis, but sadly I still haven't been able to properly extrapolate that data. Instead I found this neat little page from that shows you how to pull data for specific items on a single page search. So I pulled up the Single Page Average Price Data chart and rummaged around at the options. I got a little discouraged because much of the data had not been charted for a while, e.g. T-Bones steaks, Cucumbers, Bourbon. But then I found Bacon and saw the charting for it for different regions in the US as well as a city average. I thought it'd be fun to share some of the graphs with everyone. I don't know how demand has gone, but we certainly pay a premium for our pig. If there is anything that is recession proof, it's friggin' finger-lickin' bacon.

West Bacon Price 1999-2009

East Bacon Price 1999-2009

US Bacon Price 1999-2009

Tuesday, March 17, 2009

Kinky Food Tuesday's - Food Bondage

So, I was checking out some cool product stuff from the Food Section blog and saw on the awesome Foodloop Flame on display there. It's essentially metal bondage for your meat when you choose to grill it. It's really a pretty sweet concept, so I innocently checked it out. I then checked out their other products and suddenly realized that a lot of their products seem like they would double up as sex toys. Seriously, it isn't much of a stretch. Maybe I'll tweet Raven Riley and see if she's got input on this. I welcome all experts food porn related. Check it out here.

For those that like it rough.
You double up these bead looking objects as handcuffs, dishwasher safe.
Really, really? I'm bloody speechless.
You can personalize a color for your little brain.

Some S&M shiznit going on here.

Monday, March 16, 2009

Awesome Burger Art

This is so friggin sweet. Food is most definitely an extension of art for all you non-believers. Introducing the Burger Grease Mona Lisa.