think globally, eat globally, throw functionally
I have new salt monsters in my shop! Meet Oggie, Kilroy, Champ, and Wadjet. Like my previous salt monsters, these four are there to hold your coarse salt next to the stove so that you can pinch and fling it into your cooking food, like a video chef. Or you…
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Who would have believed that one day the abandoned filling station at 72nd & Prescott would host a real food cart pod? Certainly not me. And yet, today, it definitely does, with a taproom, coffee, five carts and a restaurant across the street. This page is the best guide you'll…
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Join Fuzzychef Pottery on December 8 for the 4th annual Hanukkah Craft Market at Leikam Brewing! As always, we will have local artists and crafters, many with a Hanukkah theme. And Leikam will have kosher beer, including the new Holiday Macca Beer. Artists with their wares include: FuzzyChef Pottery (me…
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Lots of potters by now are familiar with the Ball Opener tool, popularized by Tom Whitaker. Speedball even has a version for sale, although I'd argue that it's inferior to one you make yourself from PVC. I use ball openers when I make matched sets, because making sure that the…
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A little while ago the Washington Post taste-tested various "fake bacon" products -- which I'm hereafter calling "facon" -- with some surprising results. They decided that supermarket-standard brand Morningstar Farms (see endnote) was actually pretty good, and worked as a reasonably convincing facsimile of fried bacon. This was doubly surprising…
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It's now late summer, and if you have a vegetable garden like I do, you're festooned with a glut of tomatoes. Maybe you've already made gazpacho, fresh tomato sauce, Turkish salad, and more tomato things. The tomatoes keep coming in from the gardent. It's time for something French: a tomato…
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