Empires, Cannibals, and Magic Fish Bones
Join us as we celebrate food, the dinner table, and quite likely empires, cannibals and magic fish bones!
My friend Doug Arno went for a walk with a compound bow in Northern Ontario near Longlac during bear hunting season and brought down a black bear weighing nearly 300 pounds. With one arrow. Bear hunting in North America dates back to the beginning of the Holocene. Bear Hunting at the Pleistocene/Holocene Transition on the Northern … Continue reading “Looking After the Bones:” A Hunt And Bear Stew.
Miley Cyrus has a famous tongue. So do Mick Jagger and Albert Einstein. Merriam-Webster defines a tongue as a tapering flame, long narrow strip of land projecting into a body of water, a moveable pin in a buckle. François Rabelais has Pantagruel cover an army with his tongue to protect them from a rain storm. … Continue reading My Tongue As A Sandwich With A Glass of Burgundy
Oh, Louis Léopold Boilly, you’ve captured the rapture of a gourmand! My turkey still swims in its brine and the duck thaws on the black granite counter, but what about the stuffing and side dishes? First off, thank you Bon Appétit for your Cornbread, Chorizo, Cherry and Pecan Stuffing recipe, which I’m adjusting to Cornbread, Chorizo, … Continue reading Vegetables, Wine, Whiskey, Hell and Smoke Alarms
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
Down White Oak from Revival Market in the Houston Heights waits a trattoria-style dining experience combining fresh, local produce and engaging, delicious cooking–Coltivare. Mr. and Mrs. MagicFishBones arrive at six, greet another couple, and fortunately are able to sit immediately at one of the last available tables–right near the front window. Going out to dinner … Continue reading Coltivare–Pig Parts and Putrefaction Never Tasted So Good.
What’s in a cooking pot? Here’s Rachel Laudan in Cuisines and Empires on the subject: The cooking pot, in which diverse elements were brought into harmony, symbolized culture and state. When the Greeks founded a new colony, they carried a cauldron and a spark of fire from the mother city. Confucians argued that the king … Continue reading Aaron Needs A Goat–I Have A Stew To Cook, Sins To Confess, And Côtes du Rhône To Drink. Let’s Here It For Family Bovidae!!
So, apparently there is a terroir battle between those who smell each soil particle in a glass and those who only smell alcohol and cry “Pour on!” I’m posting Dwight Furrow’s review of the situation, along with Compound Interest’s blog on the aroma of the sea–something particular dear to my heart when I curl up … Continue reading Terroir Battle? You Know What Side I’m On!
