Profile: philz
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Sarah's Mostaccioli | Mar 02, 2008 |
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Andy's Hot Burger Sauce | Jan 03, 2008 |
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Persimmon White Chocolate Bread Pudding | Nov 12, 2007 |
Articles
There's a new group in town: Beer Lovers of Foodsville.
To join: go to the "Groups" tab. Look under "New Groups." Find us, click on "Beer Lovers of Foodsville." On the right hand side, you'll see "About group." Underneath there is a link, "join group." Click and go back to your beer drinking. You've done it.
Once in:
You are invited to the
1st
Foodsville Foamy Face-Off
• Read the Mayor's IPA feed
• Buy, Taste, Compare, and Record Your Opinion
of the two top-reviewed IPAs from BeerAdvocate:
St...
I was introduced to scrapple by my wife Disty when we first met in 1970. She was raised in Philadelphia, and her father, a member of the Fish House, a prestigious men's cooking club, was particularly partial to and accomplished at cooking and eating scrapple. Disty grew up with this breakfast meat, which her father, Stan, used to say "was made from the sweepings off the pig butcher's floor." Sounds very unappetizing, but for those of us who enjoy breakfast meats, there is not...
On Tuesday night, my mother had the family over for Hanukkah dinner at her new apartment. My mom made beef, salad and latkes. As the six of us sat down to this sumptuous and nostalgic feast, I asked my nephew, Greg, what foods he would bring to a desert island. After Greg suggested hot dogs, my Mom, Greg, and I agreed they are one of the most forbidden pleasures. Disty (my wife) suggested her hot dog substitute would be scrapple, a Pennsylvania Dutch breakfast food that is fried and dangerous. S...
An Ojibwa Legend told to Henry R. Schoolcraft
Long, long ago, in a beautiful part of this country, there lived an Indian with his wife and children.
He was poor and found it hard to provide food enough for his family. But though needy he was kind and contented and always gave thanks to the Great Spirit for everything that he received. His eldest son, Wunzh, was likewise kind and gentle and thankful of heart, and he longed greatly to do something for his people.
The time came that Wunzh reached th...
[Editor's Note: For Thanksgiving, we'd like to post a wonderful story of food and family written by Louisa May Alcott in 1881. Applewood Books published a small paperback edition of this work sixteen years ago, and it is still in print.]
SIXTY YEARS AGO, up among the New Hampshire hills, lived Farmer Bassett, with a houseful of sturdy sons and daughters growing up about him. They were poor in money, but rich in land and love, for the wide acres of wood, corn, and pasture land fed, warmed, and c...
I can often be seen in the morning at the Riverview in Billerica, MA, just over the border from Bedford. Set in a boxy standalone building separated from the Concord River by a huge asphalt parking lot, the Riverview is a marvel of architecture and naming. How could someone build a building so close, yet so far, from the historic Concord River and then name it "The Riverview"? To see the physical space of the Riverview, one could not imagine that this would be one of the best breakfast...
This week's (October 29, 2007) New Yorker magazine has an article entitled "Food of the Gods" by foodie Bill Buford about artisanal chocolates. A slide show of pictures from the article is here. Yesterday, on the NPR program On Point with Tom Ashbrook, Mr. Buford was interviewed and the world of artisanal chocolates was laid open for all to break apart and taste (at least on the radio).
For those who do not already know, artisanal chocolates are the kinds of dark chocolates that contain as much c...
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Favorite regions: Breakfast, Free Library, Beer
philz's feedSelf-tagged: beer, cheese, nuts, breakfast, food history, italian, meat, french toast
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