Accidental Hedonist

Because I like to know the past of an area I enter into, I present the following: In the spring of 1778, as a war was going on 2500 miles away, a little known explorer by the name of Captain James Cook set foot on an island just below the 49th parallel on the west [...]

I know, I know..I’ve been lax in my food writing of late. And I haven’t had the time to make any lamb. Trust me, I am just as frustrated about this as you are. So I am on this meat kick of late…not only on how to cook it, but how to flavor it. And [...]

Last minute trips are sometimes the best. That is why I am quite looking forward to this weekend. I haven’t been out of the Puget Sound area since a horrible trip to Dearborn, Michigan back in January. So I am due. That’s why I’m hopping on the Victoria Clipper for an overnight excursion to Victoria, [...]

If your keen on marketing minutia, then you can’t get much better than The Ketchup Conundrum over at Malcolm Gladwell‘s web page. In it, you can see first hand how providing diverse products within a food type (the article provides mustard and spaghetti sauce as examples), the market for the products would increase…except if your [...]

This one has been making the rounds, and I’ve been meaning to post it… A student in England, to celebrate finishing his finals, makes an 8500 calorie sandwich and finishes it in two days… For the record, it contains: one loaf of bread Olive oil 8 sausages 4 chili Burgers 4 BBQ Burgers 1 tortilla [...]

…braised in a red wine sauce, with a side of ginger chutney. Yum. Just what the hell is lamb anyway? Well, it’s not mutton. Rather, it’s mutton in training. Mutton is technically sheep, sort of making it the veal of sheep. As silly as this sounds, there is actual debate on what defines a “lamb”. [...]

In my quest to find something to do with almond oil, I found this recipe. It’s… okay. But much better with Whipped cream and bananas to garnish. 1 1/4 cups all-purpose flour 3/4 cup quick-cooking rolled oats 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups enriched soy milk, vanilla [...]

For you food writers and gourmet-freaks out there in Seattle: Ruth Reichl, editor-in-Chief of Gourmet, and author of such books as Comfort Me with Apples and Tender at the Bone, will be making an appearance in Seattle at Sur La Table. Wednesday, October 6, 2004 12:00 – 1:00PM Sur La Table – Pine Street Store [...]

This was short, sweet, damn easy to make, and tasty to boot. Sometimes I amaze myself. No pics, as Tara and I scarfed it down quickly. 1 lb. halibut fillet 1 Tablespoon solid butter 1 clove garlic (sliced) salt and pepper (to taste) 1/4 cup chopped cilantro 1/2 cup sake 1 lime Preheat oven to [...]

There’s massive shake ups afoot at the James Beard Foundation, due in large part for being unable to account for how it has spent hundreds of thousands of dollars in annual revenue. The fallout is now being felt througout the upper tier restaurant reporting industry (login required SN: accidental PW:hedonist). This has been brewing for [...]

We here in the America love our beef (sounds a bit dirty, don’t it?). So much so, that it pushes most other red meat way, way to the background. And that’s a shame, as lam and goat are just as tasty, if not moreso in some instances. Mostly we are a beef eating society because [...]

On e-gullet yesterday, I came across a conversation asking for advice on what to eat while at the Puyallup Fair. The consensus was pretty clear: Don’t eat there. People, people, calm down. It’s called a Fair for a reason. It’s not great, but it’s not bad either. It’s just, y’know, fair. That can easily apply [...]