Comments for feastcraft

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Comment on Yeah :) by Jonas M Luster

Jonas M Luster — Sat, 12 May 2012 03:19:40 +0000

I have a personal blog at http://jluster.org :)

Comment on Yeah :) by Bojan

Bojan — Fri, 11 May 2012 19:17:50 +0000

*Jonas…
bad keyboard :(

Comment on Yeah :) by Bojan

Bojan — Fri, 11 May 2012 19:16:54 +0000

Jons hi,

what happened to Die wilde jag?
Anyway, i will continue to follow you here, maybe some ay you write short WOW post :)

Comment on Stupidest Valentine’s Dinner Requests by Jonas M Luster

Jonas M Luster — Thu, 22 Mar 2012 15:00:42 +0000

Lol :). Don’t tell me this is different on any other day for you…

Comment on Stupidest Valentine’s Dinner Requests by Tom

Tom — Thu, 22 Mar 2012 05:49:49 +0000

What? We can’t reserve our favorite table at 7.30pm on Valentine’s day? How about 7.15, but we must have our favorite server! What do you charge for corkage again?

Comment on Utah’s Factory Farm “fake job” law by (@feastcraft) (@feastcraft)

(@feastcraft) (@feastcraft) — Mon, 12 Mar 2012 19:55:29 +0000

[blog] Utah’s Factory Farm “fake job” law http://t.co/sXxoIsWX

Comment on Recipe: Bavarian Leberkäse by Susan Saaiman

Susan Saaiman — Sat, 10 Mar 2012 12:07:44 +0000

Okay, so as discussed in the thread, my loaf was grey and not pink – but then again I didn’t add any Prague #1. Also, I could not nearly grind it as smoothly to a paste as the Leberkase I had in Munich, so therefore it tasted more like a very nice (flat) meatball than the Munich Leberkase. It is still a delicious slice though.

Comment on Recipe: Bavarian Leberkäse by Susan Saaiman

Susan Saaiman — Sat, 10 Mar 2012 09:02:46 +0000

Thanks for the recipe! We’ve been to Munich last year and it was our first encounter with Leberkase…. great stuff! I’m using your recipe right at this moment – still have 10 minutes to go in the oven. So now Leberkase Semmel has gone Down Under!

Comment on Why are we seeing this pushback against Food Trucks lately? by Carolyn Kao (@cowgoesrowr)

Carolyn Kao (@cowgoesrowr) — Sat, 10 Mar 2012 01:26:38 +0000

Why are we seeing this pushback against food trucks? (same reason Hollywood is freaking out) – http://t.co/pCQYuh9h (via @feastcraft)

Comment on The Language Of The Kitchen by Jonas M Luster

Jonas M Luster — Tue, 06 Mar 2012 16:13:10 +0000

You got it almost right ;) Would be a fun world, though…

Comment on Medium Well by Jonas M Luster

Jonas M Luster — Tue, 06 Mar 2012 16:10:17 +0000

Local etiquette is the slogan of a well known maker of shoes: just do it :)

Comment on Why are we seeing this pushback against Food Trucks lately? by (@feastcraft) (@feastcraft)

(@feastcraft) (@feastcraft) — Tue, 06 Mar 2012 15:55:31 +0000

[blog] Why we see this pushback against Food Trucks, lately http://t.co/E7kPDnBt

Comment on Stupidest Valentine’s Dinner Requests by Vianca

Vianca — Thu, 01 Mar 2012 21:05:33 +0000

It’s a real pleasure to find semoone who can think like that

Comment on The Language Of The Kitchen by Kat Tanaka Okopnik

Kat Tanaka Okopnik — Thu, 01 Mar 2012 08:21:09 +0000

Sans blague que c’est vrai! Encore une fois, pour clarité — français pour la guerre, Deutsch für das Kochen, and English for romance? Momento, creo que no es correcto…ay yi yi.

Comment on Medium Well by Kat Tanaka Okopnik

Kat Tanaka Okopnik — Thu, 01 Mar 2012 02:17:48 +0000

Heh. I’ve been spreading the gospel of “bounce is doneness” for ages, having forgotten long since where I learned it…nice trick with the job offer! (My next stunt will be learning to trust my sense of doneness. But I don’t have diner dollars riding on my perception.)

I remember going to a steakhouse in Colorado for someone’s birthday, and being appalled at the badly cooked steak. It was the final straw on a string of kitchen failures that night, and we informed management that they were out of chances to redeem themselves. We went to Ruth’s Chris either that night or the next (years blur the memory) and had an impeccable meal. (I like supporting local businesses rather than chains, but that was really spectacularly bad.) I don’t seem to have reviewed the Steakhouse of Doom on Yelp. Lucky them, I was clearly feeling kind.

(Dunno what your local etiquette is here. I considered linking to my all time “why can’t everyone manage this?” hole in the wall butchers-who-grill, but didn’t want to add where it wasn’t welcome.)