Gastronomie

Burning Man Eats

The RV is packed and gone. The Yukon and I are picking a friend up at the airport tomorrow morning, and along with another friend, we will be on our way to Black Rock City by 11am.

In the spirit of food-blogism, I thought I'd give you a rundown of our provisions. It's kind of ridiculous what happens when you take food bloggers to the Playa.

• One slow-cooked pork shoulder
• One large batch ratatouille
• One large lasagna, frozen in individual servings for easy reheating
• One marinated tri-tip
• One slab of carne asada beef
• 12 sirloin burgers
• 16 Boca burgers (we have a vegetarian in our camp)
• All manner of condiments, including pico de gallo, guacamole, Maille mustard, June Taylor ketchup...
• Around 50 gallons of water (for four people)
• 2.5 liters of vodka
• 2 liters of rum
• 1 liter of tequila
• 3 cases of beer (including Fat Tire, yum!)
• 2.5 cases of wine (including rose, of course)
• an assortment of mixers that would make a pro bartender blush

I didn't really start getting antsy like, "ok, let's go-let's go-let's GO!" until we bought the water. There's something kind of surreal about buying that much water in one sitting.

So. Have a good week, kiddies. Be safe, laugh, and drink plenty of fluids (good advice for everyone, that).

Tags: Food, Wine, Food & Drink, San Francisco, Burning Man, Black Rock City

The Who: Eric Gower. The Where: Purcell-Murray

I'm mighty impressed with Brett for having guessed the chef in this post. However, no one guessed that we were watching Mr. Gower do his thing in the epic demonstration kitchen at Purcell Murray's Lifestyle Showroom.

Purcell-Murray is a fascinating business. They are the wholesale distributor for several extremely high-end kitchen appliance brands (think La Cornue, Gaggenau, Thermador... you get the idea). Instead of leaving all the brand marketing to the retailers they furnish, they have taken product education to the next level by offering classes and demos to the public in their showrooms. 

In other words, before you drop a mint on your fabulous new kitchen, you can try out the brands and appliances you're interested in. Brilliant people, I tell you.

So, when we were recently invited to attend a cooking demo and dinner with Eric Gower, author of The Breakaway Cook, we jumped at the opportunity.

I'll let you explore that website to learn about Gower's philosophy and all that -- there's nothing I could write here that hasn't been written better there. However, what I CAN tell you is that he is definitely on to something here.

So often, throwing together a meal on short notice or after a long workday (hah!) results in a "good-enough" meal, but one without much punch. Gower's idea that a handful of un-basics, kept on hand in the pantry or fridge, can turn simple dishes into extraordinarily flavorful dishes is one worth exploring.

Witness: Replace 1/3 of the water in a basic basmati or jasmine rice preparation with carrot juice, and add a bay leaf or two. The result is a fragrant, exotic rice which bears little resemblance to its bland predecessor.

Another one: He served us some scallops crusted with -- get this -- ground lentils. Again, taking something simple but giving it a kick with something you probably already have in your cupboards.

Gower refers often to what he calls "flavor blasts". It sounds a little cheesy on paper, but it sort of works once you taste some of his dishes. He's kind enough to put some of them on his website, here, but I have to tell you -- his is a cookbook worth picking up.

You'll find perhaps handful or two of recipes with more than 10 ingredients. The majority are simple but flavor-packed, and truly easy to put together on short notice, so long as you keep his few ingredients on hand.

Tags: Food, Food & Drink, San Francisco, Purcell-Murray, Eric Gower, The Breakaway Cook, Cooking

Can You Guess...

Where I am?

Answer on Friday... Come back for more wonderful photos and a synopsis of what this nice man fed us.

Crumpler Bags, Mighty, All Due Respect, and All That...

So, look, here's the thing: I'm really all about helping upstart companies make their products better, and doing good things in business and everything like that.

But, um (and OK, I've had one... no two... bottles of wine tonight), and... wait... let me say first:

I love Maggie. I kinda think Mighty Goods is one of the best websites ever -- seriously, not just currently operating, but EVER. And we'll just agree here that Hank Mason is one cutesty-patootsie-bundle-of-delicious, 'kay?

But, um. Maggie? What third-world country are you referring to, exactly? I've scoured your Flickr, and I can't find one. Amsterdam? Not so much. Austin? Close, but I don't think it counts. Alameda Flea Market? Yea, OK. I'll give you that. Gotta  tell ya, the 3rd world countries aren't the ones you need to take a Sharpie to your camera bag for.

And also? Why is Crumpler responsible for your defective favorite pen? Mine slip in with the cell phone, while a carabiner clip would fix the key problem. (Tho', yea, kinda get you on that - wouldn't cost those guys much to add a plastic carabiner to the bag).

To Simon, a commenter on that Mighty post up there, who asks what a photographer would use the uber-strong Velcro straps for,  I say, "dude, you've obviously never traveled with a tripod".

Look, all due respect and all that, and I totally get that Crumpler bags are cool and whatnot (though, WTF IS UP WITH THAT WEBSITE???), but if you're a photographer, is it totally necessary to make a fashion statement while you're lugging around two or three grand in equipment?

Or is it maybe better to be a wee bit less fashionista about it all, but have a great case that was designed by and for photographers to do what you need it to do?

(In case anyone was keeping track there, I just linked to three - count 'em, THREE -- different companies who make camera bags designed for, you know, PHOTOGRAPHERS).

Peace out.

Tags: Photography, Food & Drink, Mighty Goods, San Francisco

Happenings and happenings

Couple of quick -- ok, not so quick -- updates:

1. I was laid off last week. I've managed to dig out from under the rubble that was my momentary self-loathing and self-pity to see that I have a blazingly bright future ahead of me with tons of opportunity, and that it was THEIR loss, not mine. Righty-o, then, moving on.


2. Spent a gorgeous, lovely late-morning-turned-afternoon Saturday with two lovely ladies -- in OAKLAND, no less! Well, and OK, Alameda.


3. During said excursion, discovered that Bakesale Betty's revered Fried Chicken sandwich is a delightfully perfect foil for Hangar 1's Buddha's Hand vodka. Go figure.


4. Also found out that I don't hate Absinthe, when it is not the God-awful treacly sweet swill I've tasted in the past. I won't spill the beans, but *his* Absinthe is loaded with wonderfully fresh and herbacious flavors -- tarragon and basil come to mind. Stellar stuff. Can't wait 'til it's actually bottled and labeled.


5. I got my first tattoo! Temple Tattoo rocks. Jason McAfee made me feel so comfortable, and took the artwork I brought in as a "baseline" and modified it perfectly.


6. I'm going to Burning Man. I'm doing it. I've been wanting to go for YEARS, and this year the opportunities have converged such that the universe seems to be saying, "hey, jackass, if you make another excuse, I'm going to have to get you laid off". Yes, thank you, universe. I am a jackass. And I sometimes need you to smack me upside the head to make me notice stuff like this.

   I'm going with some experienced Burners, but if you have suggestions or recommendations or whatnot, I'm absolutely dying for them. Bring 'em on.

OK, I think that's good for this installment. Ask away, interwebs, I know you've got questions. Meanwhile, since I'm, you know, unemployed and all that, I will actually have some time to post some good stuff for y'all this next week or two.

Tags: Food, Food & Drink, Oakland, San Francisco, Burning Man, Jobs, Tattoo