“He saw it, he loved it, he ate it.”
Lovely Mr. Sendak, your work here is done. The house of the Root, Hog thanks you.
Internet’s over, people. Maurice Sendak just won.
the highest compliment.
I’d sub Dijon mustard in for mango pickle (though I love mango pickle) and I might also want sriracha to include the (more interesting, to me) Indonesian sambal family. Because, y’all, SAMBAL.
(via sequentialgastronomy)
(Source: textsfromhillaryclinton)
"
Several years ago, my mother asked me why I would spend so much of my money on food when I could spend so much less. I remember this aching incredulity because I couldn’t begin to imagine how she could ask such a thing. My answer was simple: I buy the best food I can because I put it inside my body no fewer than six times a day. I can’t imagine anything more important to demand the best of than food.
"
Several years ago, my mother asked me why I would spend so much of my money on food when I could spend so much less. I remember this aching incredulity because I couldn’t begin to imagine how she could ask such a thing. My answer was simple: I buy the best food I can because I put it inside my body no fewer than six times a day. I can’t imagine anything more important to demand the best of than food.
"
—
Liz Thorpe, The Cheese Chronicles (via studentgastronomy)
VP of Murray’s Cheese! Wise woman.
(via murrayscheese)
Today in things we more than fully support: this statement.
(via wcfoodies)
(via wcfoodies)
I want the Presso. Dang do I want the Presso. The aesthetic and the function appeal to me greatly - and that it got high marks from America’s Test Kitchen only increases my ardor. This girl is saving her nickels…
My birthday cheese two years in a row! I get that stinky round, a loaf of bread, and I celebrate with true friends - the ones who will sit with you and your very aromatic cheese and rip a baguette apart with their bare hands in the park.
There were over 300 manufacturers of Époisses de Bourgogne at the beginning of the 20th century, and the cheese itself was said to have been in production since the turn of the sixteenth century. By the end of WWII, it’s industry was decimated, due to the loss of a significant portion of the male population. However Robert and Simone Berthaut re-launched the production of the cheese in 1956, with help from the skills of those who still knew the art of the cheese. There are now several artisanal fromageries which manufacture the cheese, though the leading producer is, and remains the Fromagerie Berthaut.
One of the best cheeses in the world.
(Source: heartofblarkness)
![Dude. You are Superman. The cake turned out perfectly and you know it.
mudwerks:
thegirlcantdance:
Golden Age Comic Book Stories: SUPERMAN - a handful of Sunday strips (1945-46)
[Supercake…]](http://25.media.tumblr.com/tumblr_m041pdU28A1qaooieo1_r1_1280.jpg)
Dude. You are Superman. The cake turned out perfectly and you know it.
Golden Age Comic Book Stories: SUPERMAN - a handful of Sunday strips (1945-46)
[Supercake…]
(via sequentialgastronomy)
"
always watch out for the nerds and the underdogs when it comes to humans as well as produce.
"
always watch out for the nerds and the underdogs when it comes to humans as well as produce.
"
“…all the good, sweet flavors of shellfish swathed in garlic-caper-watercress butter…”
I would like this RIGHT NOW. The oyster farmer our CSA was planning to work with fell through, so the offer of fresh oysters straight outta Long Island didn’t turn out to be there - but I still might be compelled to seek some out over the winter for this, and for oyster stew and pan roast.
