Afternoons with Henri

I often get asked a tough question, in regard to either our pig Henri, or one of our dozen or so chickens. “So,” the person will begin… “Are you going to… you know…” In the beginning I didn’t know, and was aghast when they would finish their query.

“Eat them!??” I would wince. “They trust me.”

With the chickens it makes more sense. They’re not very smart. And after a couple years, they stop laying and then live another 7 or 8. But I wouldn’t be able to slaughter them, and even if I had someone else do it, I’d be wondering which one I was eating. More

Niçoise Redux

Sometimes a salad is just so good you have to blog about it twice. And so, my friends, I invite you to join me on a virtual journey back to the French Riviera as we revisit the Niçoise, deconstructed and put back together.

Deconstructed Niçoise

I’ve been known to grumble on this blog about food trends. I never want to see another red velvet cupcake or Korean beef taco again. More

Good Gadget, Bad Gadget Pt. V

It’s fun to kick off a new year with another addition of our popular post, “Good Gadget, Bad Gadget.” It seems that even with an economic downturn, the gadget industry is employing armies of product designers and child labor-stocked Chinese factories in the creation of countless new must-have items for the kitchen.

I’m a fan of modern design — we live in a midcentury modern house with sectional couch, Barcelona lounges, shiny orange barstools we call the “iStools”. But one of the most important points to modern design is “form follows function.” And one of the prevailing afflictions in modern design — especially kitchen gadget design — is “form follows form.” In other words, when clever product designers get really cool ideas with utter disregard to whether something is needed.

From the outlands of the avant garde comes the modern edition of “worst gadgets”. I call these “Form Gone Wild”:

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The Garlic Zoom XL. Not sure what the “XL” is for, except that’s what people tack on to the names of their new cars, motorcycles and other products to make them sound futuristic.

And speaking of new cars, could you not just see this little pod cruising across the surface of Mars? Not sure what it does to garlic, though.

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Enter the Dragon

On Chinese New Year, I always wish that we had a Chinatown in our town. I don’t mean in Los Angeles, where there are several large and thriving Chinese communities — all an hour or more drive away. I mean in our little beachy, mountainy community of Topanga Canyon. The entire of our one-stoplight village is itself no bigger than the most modest 3rd-tier middle-American city’s Chinatown. But it would be cool to have a tea-and-dumpling house, a market and a crappy chotchke shop. I know a couple people in the canyon of Chinese descent, so I guess that’ll have to do.

Chinese immigrants in the New World

I like ethnic celebrations, and if I lived in New York or San Francisco on this Chinese New Year, I would hop a subway or cable car, go unwrap some sticky rice and watch a parade. More

The American Series, Pt. V — Buffalo Chicken Wings

In the sacred domain of Sunday sports, the holiest day of them all is Super Bowl Sunday. And if there is a culinary sacrament most cherished by its practitioners, it would be the Buffalo wing.

Buffalos don’t have wings. But chickens do, and the story goes that a guy with a bar in Buffalo, New York stumbled upon the fabled recipe while either trying to stimulate his patrons to buy more drinks, or trying to use up a mistaken delivery of chicken wings. Whatever the truth, we say thank you.

You could veer from tradition and try this recipe with Tabasco or some other spicy red sauce rather than Frank’s Red Hot (available online or in most well-stocked grocery stores); you could use margarine or olive oil rather than butter, or bake your wings instead of frying them. People do all sorts of crazy things in life. More

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