One of my best ('cause it's near to execution time) is roast pork. Best if done w/ a fresh ham, but could be used w/ a loin. Marinate pork in a couple bottles of white wine (not great, but drinkable) w/ lots of fresh garlic, cracked black pepper, rosemary, thyme and bay leaf, also some dry rosemary, thyme bay leaf & sea salt, overnight, at least, better 24 hrs. Remove from marinade . Let stand for 1/2 hr & pat dry. In a heavy roasting pan over med heat add enough olive oil to saute pork, add pork, whole onions carrots, celery & brown all sides, then add marinade & more wine (full bottle?)
Roast @ 325 'til 140F internal.
WORST: I was working at a semi-dive in Philly (Bar-B-Q Barn) and collected some leftovers added others -- came up w/ smokey, tomatoey, sweetish soup/stew that a couple of customers actually liked.
I remember this column. I had a best and worst mention in the Oct/Nov 1994 issue of Food Arts. While I'm not a practicing chef anymore, my best dish is either Overnight Marinated Lightly Smoked Bone-In Prime Rib or a Venison Osso Bucco (with Red Deer from a small farm in NH I've bought from since 1997). The worst remains the one from 1994, when I was Chef for Riccardo's Ristorante in Lake Oswego OR (way before Mario Batali hit the scene), preparing pasta with dried salted tuna roe.
Glad to see this column still rocks it. Cheers and Happy Holidays!
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.