Skip to main content

LINKS: Osmosis Online

So it's been a while since I've posted and for that I apologize. These days most of my income comes from writing various things and I generally have some type of writing to work on each day, which makes it hard sometimes for me to come and then also write a blog. But I'm not ready to give it up yet, I still have many lovely food pictures to put up when I have the right stories to go with them.

I have one post incoming directly after this one, but I wanted to give an abundance of content to make up for the lack. One of the places I have been writing for is a new online magazine: Osmosis Online. Osmosis features entertaining articles about different aspects of culture including arts and entertainment, politics, and food/drink. So I'm gonna go ahead and link to two of my food/drink related articles here:


The Movable Feast: Food Cart Cuisine: In this article I take a look at the many different types of food available from mobile food stands across the country. This type of food is a rising trend, but in some places it's been an institution for a while now.


Awash in Alcohol: A Cocktail Primer
: I'm kind of a cocktail freak these days, especially being married to a master mixologist, but it wasn't always the case. In my first forays into bars in my early 20s, I was pretty paralyzed about what to order, so I stuck with what I knew: rum and cokes, gin and tonics. I was never sure what drinks were "okay" to order at a bar and which would make the bartender hate you. So here is my primer that gives examples of seven drinks, each one with a different base spirit, that you can adopt as default drinks to be ordered in a bar. This is the beginning of a series, so I'll be posting links later to the next articles that delve deeper into the fascinating world of cocktails.

So that's a little part of what I've been up to lately, and now I will work on getting you a for-real blog post!

Comments

On Friday evening while dining at the bar at Giuseppe's I saw people ordering cocktails in martini glasses that had smoke coming out of them it seemed. Turns out they just had dry ice in them. Is this a new fad in drinking? Does it effect the taste? Seemed strange.

Popular posts from this blog

NEWS: Angeleno Magazine's Chef's Night Out

Brad A. Johnson of Angeleno magazine, and The Tasting Panel 's Anthony Dias Blue are co-hosting the annual Chef's Night Out and Restaurant Awards to honor local chefs and resterauteurs and to celebrate the release of Angeleno 's food issue. The dinner benefits the Children's Institute, an organization that works with children and families affected by violence, abuse, and trauma. Tickets are $150 for the event (food from the featured chefs with wine and spirits pairings), and $250 for VIP tickets which includes access to a special reception and the awards ceremony. The event will be held at the Fairmont Miramar Hotel and Bungalows this Sunday, July 26. The chefs at the event include: David Myers from Sona, Comme Ça and Pizza Ortica Lee Hefter and Thomas Boyce from Spago Lee Hefter and Ari Rosenson from Cut Susan Feniger from Street Anthony Zappola from Craft Brian Moyers from BLT Steak Ray Garcia from FIG Restaurant Santa Monica Warren Schwartz from Westside Tavern Evan

RECIPE: Serious Eats' Foolproof Pan Pizza

It was love at first sight ... the second I saw J. Kenji Lopez-Alt's Foolproof Pan Pizza recipe ,I was twitterpated. I was definitely going to try to make this and see if it was really proof against this fool. Overall, I think I'm a pretty good cook, but when it comes to trying out new recipes, usually if there's a way I can totally mess it up, I will. Even if I get the actual process right, chances are I'll do something like try to check if the bottom's cooked while the pie is still in the pan and dump the pie all over the kitchen. :( (True story). Well, happy to say Mr. L-A has done it again. You could do worse than compile all his recipes and just use them as your cookbook. He takes a thorough and scientific approach to cooking but also has a way of translating it all for the casual home cook. The recipe was seriously easy - there is a lot of waiting time but very little active effort to expend. It's pretty much just mix the dough, let it rise, mak

ABOUT THIS BLOG

I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a