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Favorite Foods
duck, figs, pork, coffee, squash, Thai, Indian, lengua, lentils, beer, cheese, yard eggs, Texas BBQ, burgers
Favorite Food Writers
Mario Batali, Mark Bittman, Alton Brown, Elvie McGowen (my late grandmother, Michael Pollan
Dream Dinner Guests
Toshiro Mifune, Peter Kropotkin, Marcus Aurelius, Lemmy Kilmister, Emma Goldman
I call myself a…
father, teacher, heretic, bohemian, Stoic, home cook, eater
Markets
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Tassajara Yeasted Bread
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Sullivan Street Bakery Artisanal Loaf with Variations
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Roasted Bourbon Brown Sugar Pumpkin
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Red Beans and Rice
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Carrot Halva
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Potato, Dill, and Onion Crackers
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Applesauce-Cocoa Cake
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Chickpea Dal with Mustard Greens and Tomato
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Lamb Pitas
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Whole Corn and Green Chile Muffins
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Carrot Sweet-Potato Soup
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Mellow Candied Apples
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Macaroni and Cauliflower Cheese Bake
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Perfect Pizza Dough
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Sweet (or Savory) Cornbread
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Cassoulet With Lots of Vegetables
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Mexican Brown Rice with Pinto Beans
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Café Central’s Two-Tomato Pasta
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Moroccan Red Lentil Soup
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Muhammara (Walnut and Red Pepper Spread)
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Pinto Bean Corn Pone
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queued
Lamb Pitas -
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- Drinking Real Ale's Coffee Porter: Pours dark with a decent beige head. Big, big coffee aroma dominates the nose. Cola like fizz on the tongue, but very balanced between the bitterness of the toasted grains and the sweetness of the malt base. The coffee is the star here.
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commented on Holiday brews.
Great article. These special beers are one of the things I love about this season. Too bad many of those won’t be available here in Houston.
Have you had Mikkeller’s Red/White Christmas? A blend of a red and a wit sounds interesting; if anyone can pull it off its Mikkeller.
My favorite holiday brew is St. Bernardus’ Christmas Ale. Nothing like a Quadrupel on a dreary winter night.
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- Looking foward to this afternoon's pot luck with my students. My room smells delicious.
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Real Ale Coffee Porter
From The (Re-)Conquest of Bread by Matthew Smith
December 25, 2010
Drinking Real Ale’s Coffee Porter: Pours dark with a decent beige head. Big, big coffee aroma dominates the nose. Cola like fizz on the tongue, but very balanced between the bitterness of the toasted grains and the sweetness of the malt base. The coffee is the star here.
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