Wednesday off

So it’s Wednesday and I have the day off. Unlike most of my other friends, most of whom are in some sort of graduate school (primarily law) I have nothing work related to do outside of work. Sure I could choose to work on cooking something, but that’s not really like working, and much more like fun.

My daily obligations entail figuring out what to eat for breakfast—almond brioche, a chocolate croissant and fresh squeezed orange juice—sleeping, and trying to decide where to eat dinner—Spotted pig or Blue Ribbon. I think I’m going to choose Spotted Pig mostly because I want to try the smoked haddock chowder and have a craving for the ricotta gnudi. It will however, be hard to pass up Blue Ribbon’s roasted marrow bones. I have a very stressful decision to make.


Of note today is the Brooklyn-centric NY times dining section. I really enjoyed the article (although it’s probably dated by now) about Brooklyn’s growing local minded artisan inclined food scene.

The one star review of Buttermilk Channel was for the most part positive and also a good read its proximity to so many of my friends means I might need to check it out some time.

The fact that I’m re-reading Heat also made McGee’s article on cooking pasta particularly interesting.
For all you non kitchen working types, Heat (by Bill Buford) is a fun introduction to the food world and a pretty quick read.

Cookbook of the week: On The Line by Eric Ripert. This is actually more of a cookbook actual book hybrid. It has features on all parts of restaurant life including the back of house staff and the sommelier. I haven’t cooked from the book yet but I find it a fascinating cover to cover read. Also a great book for people looking to introduce themselves life inside a professional kitchen.

Phrase of the week: Hipster Gastronomes (thank you Frank Bruni.) not sure how to respond to that one, is this the direction were headed in?