Reminder: My first first-round projection for the 2012 Rule 4 Draft goes up on Tuesday. This should be interesting, with the first overall pick still very much up in the air.
Several folks have asked about the homemade chipotle mayo recipe I mentioned as my favorite sauce for fried foods; it’s just the mayonnaise recipe from Ruhlman’s Twenty (also found in his earlier book Ratio), with one or two chipotle peppers, pureed with 1-3 tsp of the adobo sauce from the can, blended into it. I love this on everything from French fries to quinoa fritters.
Two albums I’ve been listening to over the last week: Of Monsters and Men’s full-length debut My Head Is An Animal (currently $5 through that amazon link) and Portugal. The Man’s In The Mountain In The Cloud (in spite of one of the worst band names I’ve ever heard).
five six links…
* Massachusetts wants to outlaw food waste – at least, putting it in the trash. First restaurants and eventually residences will have to either compost or recycle it for use in biogas facilities. I’m sympathetic to the philosophy, but the cost to implement this is going to be huge – and the risk of spreading disease, especially in the summer, is substantial.
* This is old, but showed up on my Twitter feed this week: Kenji over at Serious Eats’ Food Lab says you can caramelize onions in fifteen minutes. It may just be the lighting, but those last two photos look like the onions started to burn. If any of you have tried this method, I’d be curious to hear how you fared.
* The New Yorker had one of the most even-handed takes on Obama’s public support of marriage equality this week. I doubt this is any surprise to anyone here, but I fully support equal rights for all Americans regardless of sexual orientation or gender identification.
* The distinction between practical and theoretical knowledge is, according to this op ed, a fiction.
* An NPR story on the restored vegetable gardens at Monticello, thanks in part to painstaking research into what Jefferson (an avid gardener and vegetable eater) actually grew.
* An interview with Phoenix food icon Chris Bianco. I’ve met Chris once, chatted for two or three minutes, and this interview is pretty much what he sounded like in person. “The whole point is to have fucking fun.” Amen, brother.