Louis Vincent Palliere renders in bright colors the infamous Slaughter of the Suitors” by Odysseus and Telemachus, note those gorgeous capes tripping hues between orange and red. I love cooking sausages. All sorts of sausage. Beef, chicken, lamb and pig; andouille, bloedwurst, boudin, bratwurst, chorizo, hot dogs, kielbasa, knackwurst, linguiça, longaniza, merguez, morcilla, saucisson, soppressata, … Continue reading Sausages And Cooking Murder.
To cook, to eat, to kill. An animal’s life taken, body split open, applied to fire and torn between teeth. What are the aesthetic and ethics? Dan Barber argues that good taste necessitates sustainable farming to table. Tayyib and Halal mean the animal has been raised in a “good” environment–think ethically sourced and sustainable–and then … Continue reading Brains and Balls.
Saturnalibus, optimo dierum! (Catullus) And so it is. A time of honoring agricultural deities, gathering to brave darkness, exchanging tokens of friendship, banquet-style eating of copious amounts of the gods’ riches, and drinking . . . drinking and drinking. For twenty years I’ve started Saturnalia celebrations with the seasonal Anchor Brewing Christmas Ale, 2016 … Continue reading A Southern Saturnalia
Well, it’s another bright summer day. Yes, I know it’s September, but trust me it’s still a blazing hot summer in Houston, so let’s take a look at wine recommendations for a season called “Indian Summer.” I think I remember experiencing those in a mythical land called Michigan. Thumbs up for the Oyster Bay Chardonnay … Continue reading Chef’s Choice