I'll be gone tomorrow so no posts but Liv has alerted me to a cool event on thursday. Photographer Reagan Louie will be at the Center for Contemporary Art on thursday at seven. It's probably not cool that I cribbed that picture but I want to show you why you should go.
Shawn has been hitting Asian markets for armadillos but is having no luck. I'm going out on Friday. Does anyone have any ideas where they might be at?
ReplyDeleteIs it not armo season?
If you have someone in SF who's willing to help you out, or if you're willing to make the drive this week, armadillos are sold at several stores up and down Stockton St. between Broadway & Sutter.
ReplyDeleteHey Becky--
ReplyDeleteJust catching up on your blog at work and wanted to recommend the other steingarten book as well, esp. the pizza essay wherein he runs around NYC pointing a laser thermometer into his favorite pizza places ovens to find the ideal temperature for a pizza. Also if you haven't spent some time with Harold McGee's "On Food and Cooking" you really should. It may be my favorite reference book. I made a fava bean and asparagus soup last night and have come to the conclusion that fava beans aren't worth the effort. Anything that requires you to husk a pod and peel a shell needs some genetic work. Hope all is well.
Aaron
yeah, i've read his other book. do you ever read his new stuff in vogue? i know you're a religious vogue reader. i think he's hella fallen off. all he wants to do is suck georges vongerichten's dick and go to vegas and spend a thousand dollars each meal. lame.
ReplyDeletei believe i've browsed that harold mcgee book at ben and micheles place. i'll keep my eye out for a copy. i just bought three cookbooks online in a reckless manner. one is Japanese cooking: a simply art by shizuo tsuji (with an intro by mfk fisher) and then the art of braising (i really don't know why i've been fixated on buying that one, i guess because i don't really even know what braising is even though it's a really basic cooking technique) and then a book about cooking called out of the frying pan: seven women who have changed the course of postwar cookery, one of whom is jane grigson and i don't know who else is in there. I'm excited for them to arrive!
Do you mean that in general, or are you just talking about that one lame Vegas article? I generally think Steingarten's better, more knowledgable, less jokey than he used to be.
ReplyDeleteBen
that has been my general impression but the vegas article certainly rubbed me the wrong way. i like the jokey and self-deprecating style because it reminds me of my stupid writing. maybe i am just more easily wowed when the columns are compressed into a book. i'm trying to think of his other more recent ones. i didn't finish the trans fats one from this month, although i was stoked to see him give props to popeyes chicken!
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