me me me

The news and review is all up on my tip this week (at least bites is)-yes I am linking to a column that mentions me, things are getting very self-referential around here, but enough about this, let's talk about me!

I made chili verde from the Bledsoe's pork shoulder that I bought at the famer's market (which required some butchering on my part, at Bledsoe's they really just give you a hunk of meat, skin attched). I used JD's recipe from the comments on an earlier post and it turned out remarkably good for my first try! It seemed like something you'd get at a restaurant, only spicier (I added two whole serranos). I also made bagels using the Montreal recipe that G linked to, and they turned out ok except I followed the baking directions and they charred on the bottom and set off the smoke alarm! Maybe it's my oven, I'll have to try again. I do think you'd need a wood-burning oven to duplicate the chewy texture that sets Montreal bagels apart, though, and that would set off the smoke alarm for sure.

I am starting my eastern Euro eating rampage tonight. No goulash is safe!

KW reviewed a downtown restaurant and I learned a new word (soignee)