Muffie and Bold Food were featured in the latest issue of Curve Magazine!
Khao man gai and sauce with @kristenloken care of the recipe from @nongskhaomangai. It’s like being in #singapore all over again.
Kunefe, crunchy noodle like pastry encasing cheese and soaked in sugar syrup, at Feride’s Bakery in Santa Clara is a very good choice.
If your salami gets a little too dried out, get out your microplane and use it as seasoning.
Turns out raw fish and melon are delicious together. @loyalnine
The new @uchidenver is open and it’s as good as the original.
The green chili with beef cheeks is the way to go. Or order anything else on the menu cause that’s good too.
Yellow cauliflower, porcinis, garlic chives, tatsoi, garlic, salt, MSG, and lots of olive oil.
The best centerpiece for your buffet table is a whole American country ham. This is one of the best from @bentonsbacon in Tennessee. American country ham can be as good as prosciutto or jamón and it’s about 10% of the price. It’s ours, and we should eat it and display it because these artisans work so hard to create a world class product. And above all it’s delicious.
One of the favorites at this weekend’s event. Crispy smashed potatoes of all colors cooked in butter and Takii powder with creme fraiche and caviar.
@aedanfermented showing us her 6, 12 and 24 month miso. Best miso I’ve had in the US by far.
Liquid toast inspo from @saisonsf with Tartine bread, egg yolks, butter and the best soy sauce.
@juditholney.cookery is the best!!!!
#Repost @parabereforum with @get_repost
Scroll for English. "El premio "World's Best Female Chef" (mejor mujer chef del mundo) me parece feo.
Que ocurra eso actualmente es feo, muy feo.
Es ponernos en una segunda fila, es ponernos en el arcén. Las mujeres no vamos por el arcén. Vamos por el carril que circula.
Pero hay mujeres que personalmente me han recriminado estar contra ese premio.
Mujeres que me dicen que "tenemos que aprovecharlo todo, cualquier presencia, lo que sea..." (!)
Y yo les digo: “Oye, yo no me conformo con cualquier cosa”. Parece que tengan que darte las migas. Nada de nada, señores, qué os habéis creído.
Hacemos un trabajo como el vuestro. Y trabajamos con hombres y mujeres como vosotros.
Nadie nos descuenta nada. Eso es feo, muy feo.
Y siento que en un mundo moderno que afronta la vida con modernidad, que haya estas cosas tan antiguas, es triste.
Ya lo entenderán, estoy segura." @xef_ruscalleda (Michelin 7* ⭐️) Cuando los valores y la ética son mas fuertes que todo lo demas.
••• "The "World's Best Female Chef" award is awful.
To have nowadays this kind of award is awful.
They are putting us in a second row, they are putting us on the shoulder. Women do not go by the shoulder. We go through the lane that circulates.
But there are women who have personally reproached me for being against that prize.
Women who tell me "we have to take advantage of everything, any presence, whatever..." (!) My answer to them is: "Hey, I do not settle for anything."
It seems that they have to give you the crumbs. Sorry gentlemen, what did you expect?
We do a job like yours. And we work with men and women like you.
Nobody give us anything for free. This award is ugly, very ugly.
And I feel that in a modern world that faces life with modernity, that there are such old school things, it is sad.
They will change their mind, I'm sure." @xef_ruscalleda (Michelin 7* ⭐️) . When ethics and values are stronger than everything else. ➡️➡️ A must read interview by fabulous @cristinajolonch for @lavanguardia. Link in profile. #parabereforum #empoweringwomen #planet5050
The James Beard @expatriatepdx is butter, thin cut white onions, grey sea salt and chives. I can see why it was his favorite.
Thanks to @boblesnikoski for the best American ham I’ve ever had. Aged 8 years from a pig he raised. Incredible!! 🐖 🐖 🐖 🐖