Michael Ruhlman's new book-Ratios

Kansas City - Fat City - It all comes down to ratios

Recipe from Jose Andreas "Made in Spain" Tapas of Tuna and Tomatoes.

SPANISH CUISINE: Tapas of tuna and tomatoes - Waltham, MA - The Daily News Tribune

The Blues Brothers=Minnie The Moocher=Cab Calloway & Irving Mills!

Cab Calloway and Irving Mills(The Blues Brothers). Irving Mills(1894-1985) was a jazz music publisher, also known by the name Joe Primrose. He founded Mills Music with his brother Jack in 1919. Although not a musician himself(he did sing),Irving had his own recording group called Irving Mills and his Hotsy Totsy Gang.
Cab Calloway(1907-1994) was a famous American jazz singer and band leader.Calloway was a master of energetic scat singing and led one of the most popular African American big bands from the start of the 1930s through the late 1940s.

Mangalitsas were first bred for their lard on the Hungarian farms of Archduke Joseph in the 1830s

An Old Breed of Hungarian Pig Is Back in Favor - NYTimes.com
"Unlike workaday pork-Mangalitsa is marbled,softer and creamier, akin to Wagyu beef."

Obamas Prepare to Plant White House Vegetable Garden - NYTimes.com

Obamas Prepare to Plant White House Vegetable Garden - NYTimes.com
"While the organic garden will provide food for the first familys meals and formal dinners,Mrs. Obama says-Its most important role will be to educate children about locally grown fruits and vegetables."

For sale: Elda’s On Lark listed for $2.4M - The Business Review (Albany):

For sale: Elda’s On Lark listed for $2.4M - The Business Review (Albany):
Found this in the Business Review today.

The Rise of José Andrés - WSJ.com

The Rise of José Andrés - WSJ.com
This is a nice little article on one of my favorite chefs Jose Andres. For some reason I thought he spent more time at El Bulli.

Aged black garlic is sweet and chewy, with savory qualities

Black Garlic, the Next 'It' Ingredient - washingtonpost.com
Inventor Scott Kim began developing the product in South Korea in 2004, with the intention to market aged or fermented black garlic as a super food.Black garlic has high levels of antioxidants and a natural cancer-preventing compound.

Por Que No is as much about people and the planet as it is the food.

Tale of a taqueria - OregonLive.com

Por que no?

Danny Meyer=Blue Smoke=Food Concession=Mets

More Plans for Meals at Mets Games - Diner’s Journal Blog - NYTimes.com
I have been to Blue Smoke, definately good Barbecue.

Mississippi John Hurt

Lately I have been listening to a lot of old Jazz and Blues recordings, one of my favorites is Mississippi John Hurt. Raised in Avalon Mississippi, he learned to play guitar at age 9. He spent much of his youth playing old time music and earning a living as a farm hand in the 1920s. In 1963 a folk musicologist named Tom Hoskins encouraged him to move to Washington DC,and began to perform on a wider stage. Check out some of these recordings from the late 1920s.

The Culinary Institute of America Presents - Rioja: Tradition & Innovation at the Frontiers of Flavor

The Culinary Institute of America Presents - Rioja: Tradition & Innovation at the Frontiers of Flavor
I highly recommend these videos to anyone with iTunes/ipod. They are very informative and inspiring. Narrated by Jonathan Coleman a former producer and correspondent for CBS news, every episode is beautifully done.

Tuthilltown Spirits, New Yorks first legal distillery since Prohibition!

LICENSE TO STILL - New York Post
Tuthilltown is a small-batch producer based in the Hudson River town of Gardiner. They produce high-end whiskey, vodka, rum and other spirits.

Garden Salad Is Turned Into a Culinary Bouquet - NYTimes.com

Garden Salad Is Turned Into a Culinary Bouquet - NYTimes.com
Gargouillou is a dish of fruits, vegetables, leaves and flowers, all prepared differently.The concept comes from French Chef Michel Bras, and as you can see the composition is just fantastic.

Outstanding in the Field - Culinary celebrations at the source

Outstanding in the Field - HOME
Outstanding in the Field is a roving culinary advendture-literally a restaurant without walls.Chef Jim Denevans idea is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.Check out some of the photographs in the gallery, They are truly stunning.