The Costco Report: Episodic observations on where to port safely, and what to avoid like a pestilence, when navigating an ocean of consumer non-durables... In today's edition, a big finger wag at the Big C for abandoning some of our local dairies, and Taquitos From Hell.
First Munch Monday in Santa Rosa draws hundreds, and is leading to a shift in how we think about food
Gourmet market and cafe opens in Sebastopol
About a month ago, I bitched about out-of-season avocados, specifically the dark green monuments of Giza on display at my local Safeway, on sale at a seemingly unbeatable price of a buck per. For whatever reason - I, of course, speculate in that earlier post, but can't say definitively - they were appalling: Watery, mealy, flavorless, an ultimately disgusting pale green mush and affront to guacamole everywhere. Well, today (in point of historical fact, two nights ago) I got to eat my words: Said avocados are now $1.25, but - and this is the important thing - they actually taste pretty damn good.
At some point, I'll get around to writing a longer treatise on the wonders - consisting, in roughly equal proportion, of cardiac perfidy and gustatory revelation - of In-N-Out's "Animal Style" offerings. But not today. Today - and, if you saw my recent column on Savory Onion Jam, I guess you'd say all week - I have eyes only for condiments, and few condiments inspire like In-N-Out's insanely caramelized onions.
Downtown Santa Rosa eatery gets a new lease on life
Forthcoming nightclub to be called "Rapture"
Yesterday, as I was blabbering about cooking with friends, I tried to argue that the biggest prize from letting another cook into your kitchen is, aside from some help with the dishes, the potential to eat a meal that you'd not otherwise have thought of. A case in point comes courtesy of a dear friend's torrid love affair with thermal immersion circulators and my new favorite condiment: A pitch-perfect finger sandwich of pork loin sous-vide, local blue cheese, and savory onion "jam".
Whoopie cookies, macarons, profiteroles, frosting shots and cupcake truffles get added to the Sift menu
What are you going to do in the New Year?
