Posted in Argentina, blood, Brazil, Brazilian, cheap meal, chicken, delicacy, duck, Garlic, grilled, grilling, hearty, Jim Harrison, Meat, offal, Recipe, rosemary, sage, South America, tradition, yucca on May 19th, 2016
Towards the end of an otherwise very enjoyable dish of Cantonese-style spicy duck tongues at Congee Village on New York’s Lower East Side a few years ago, I found myself asking the inevitable question: how many ducks does it take to make a plate of this? Counting the tongues I could pick up with my […]
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Posted in blogging, butter, Fall, game, Garlic, Jim Harrison, Meat, mushrooms, poultry, truffles, walnuts on Sep 8th, 2010
“Once, at the Denver Airport, a bald girl in an orange dress told me I could be what I wanted.” – Jim Harrison, The Raw & The Cooked There’s an awful conceit abroad the interwebs these days that seems to be encouraging more people than it should to title themselves “freelance food writers”. Perhaps you’ve […]
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Posted in eastenders, entertainment, Eric Bana, Fast Food, Fast Food Nation, film, Food Commentary, jamon, Jim Harrison, movies, Munich, Oscars, Steak, television show on Feb 28th, 2008
So, it took Sunday night’s Oscars (and Jim Harrison’s The Raw and the Cooked) to get me thinking about movies and food, or more properly, food in the movies. I’m not talking about popcorn and slippery nachos washed down with a gallon of fountain soda here, I’m talking about movies in which food is actually […]
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