Drinking Houston

Drinking Houston means great beer, spirits and wine procured at Premium Draught   and Spec’s.  And the great Islay pour I first experienced at Warren’s Inn in Old Market Square downtown, remains the great dram I pour in my library.  Ah, Laphroaig!  Especially the Cask Strength. Drinking Houston with books has been a mainstay for me … Continue reading Drinking Houston

Smoking Houston

Fire, wood, smoker and flesh equals Smoking Houston, and smoking I have done with and for family and friends while sitting in the backyard at 2408 Cortlandt.  A favorite has been pork belly marinated in apple cider, brown sugar, honey, molasses and herbs seasonings. Smoking the inner organs of animals like this cow heart brings … Continue reading Smoking Houston

Whiskey, Borges, And The Incredible Good Fortune To Wander Into A Labyrinth And Age With Astor Piazzolla’s Finale for The Rough Dancer And The Cyclical Night

As I write this, I am drinking Laphroaig, Jefferson’s, Glendronach, Yellow Rose, and more.  All the whiskey that has filled my nasal passages, passed my lips and burned my throat swirls here tonight in my glass.  Well, it’s a glass of WoodFord Reserve that I’m tipping back, but one whiskey references them all.  Whiskey and … Continue reading Whiskey, Borges, And The Incredible Good Fortune To Wander Into A Labyrinth And Age With Astor Piazzolla’s Finale for The Rough Dancer And The Cyclical Night

The Glory Of Mangalitsa Pork Belly With Help From Miss Piggy, Laphroaig, And The Wreck Of The Edmund Fitzgerald

Apparently, Miss Piggy is a Mangalitsa pig, which means Kermit needs to overcome his trepidations about marriage because she is delicious.  I ordered three pounds of pork belly from Revival Market earlier in the week, and to my delight was told it would be from a Mangalitsa pig.  Oh, amazing delight!  Let me explain. This … Continue reading The Glory Of Mangalitsa Pork Belly With Help From Miss Piggy, Laphroaig, And The Wreck Of The Edmund Fitzgerald

Food Of The Day

Sean Brock has an amazing menu and a clear creative and critical eye for Southern Cooking.  I’ve dined at Husk in Charleston, while the above image is from his new Husk in Nashville.  I’m watching him on The Mind of a Chef, narrated by Anthony Bourdain.  His mind clearly cooks within heirloom varieties, centuries-old traditions … Continue reading Food Of The Day