she craves

Danny Bowien Interview - GQ December 2012: Restaurants + Bars: GQ

We were somewhere�around�mapo,�on the edge of the catfish, when the peppercorns began to take hold. I remember saying something like, "Maybe I should slow down...," pushing a plate of Mongolian long beans into the cluttered center of the overburdened table. And suddenly the numb rush was upon me, a long, white, buzzy tunnel. At the end of it, I could still see the women across the table talking, but I could no longer quite make out the words. On the sound system, the Stones' "Shattered"�sounded like it was being played through� the blades of a helicopter. I reached for the cool-looking pinkish drink on the table and took a deep gulp, only to remember it was a michelada made of Bud Light spiked with smoked-clam juice, chile oil, and a rim of more crushed chiles and Sichuan peppercorns. I felt like a Looney Tunes character trying to quench the fire of a jalapeño with a nice draught of Tabasco. Peeling myself off the ceiling, I came down face-to-face with a leering bright-yellow forty-foot dragon. On the wall, a cavalry of luridly painted Red Chinese generals on horseback regarded me with bemused,� pitying expressions.�

via www.gq.com

This has nothing to do with Thanksgiving. But everything to do with good food. Misison Chinese. One of my favorite places to eat in the country.

Go there. Eat there. Give Thanks.

Braised & Roasted Turkey | Michael Ruhlman

via ruhlman.com

I'm normally not a blind follower. I'm painfully skeptical. Except when it comes to anything Michael Ruhlman says. It's kinda like that game "Simon Says," only with cooking. And if Ruhlman says to do it, then damn it, I'll at least try it (sorry, the skeptic still talking).

So here it is for Thanksgiving (pull out your frozen bird, y'all; good for you if you got a fresh bird...not start brining) -- the best way to cook a turkey. Sounds logical and delicious to me.

she craves ... EVOLUTION

A change is coming, folks. Long overdue. Kind of like the oil change for the car, the haircut and bang trim, or the pile of clean laundry that needs to be ironed, this site is getting some TLC.

There's a lot more in store here. More writing, more food, more techniques, more functionality, general nerdery, and more, well, activity from me. 

This metamorphasis will be painless for you. I wish I could say the same for me. But come hell or high water, the change will arrive for the better.

Look for a newer and better she craves on February 3, 2013.

Until then, there will be weekly content to get your through the cold season. You might as well stay in the kitchen or read a book.

Egg Muffins (Not the Golden Arches Kind)

Three things make me unapologetically American: 1.) Blue jeans. I would wear them anywhere and everywhere. 2.) Cars. Public transport around a cool city is great. But I would be lying if I said I didn't love the fact that I have my car around a city that has only recently realized the importance of public transport. Not to mention, my occasional wanderlust and restrictive budget make a certain type of impromptu travel a must. Viva el road trip!

And 3.) I. Love. Breakfast. Not a pastry and shot of espresso. Not a meal replacement shake in a can. Give me the hearty, the protein-laden, the hot. I want a proper breakfast. 

Breaking the fast is something I take seriously. Folks who know me know that the term "hangry" applies to me. 

"Hungry" + "Angry" = "Hangry" = Vanessa without meals

I've never understood those who claim who "forget to eat." How the hell do you forget that your stomach is eating itself and making uncomfortably loud noises among polite company? It has been, after all, approximately 8-10 hours between dinner and the morning. It's time to eat. So eat these.

From the Blogosphere: 23 Thanksgiving Desserts That Are Full Of Bourbon

Before we proceed any further, please note that although some of these recipes refer to the bourbon in them as "optional," it is not. For best results, please do not hesitate to add 1 Tbsp. bourbon to whatever quantity is called for.

This recipe calls for jarred sour cherries in syrup (NOT the same as maraschino, please, FYI), but you could also use thawed frozen cherries. Either way, adding bourbon is a great idea. Get the recipe at Bon Appétit.

Would not advise baking with peaches in November except that these are so goddamn adorable. And come to think of it, drained canned peaches would probably work just fine. Get the recipe at Smitten Kitchen.

via www.buzzfeed.com

It's snowing outside. The market aisles are already barfing Christmas wrapping, candy, and other Paraphernalia. So I guess I have to give in.

But not without my bourbon.

Happy holidays, y'all.

Good Stuff: Charming Beard Coffee, El Recreo

PRODUCT:  Charming Beard Coffee (El Recreo)

Origin:  Beans, are single-origin sourced from Jinotega, in Northern-ish Nicaragua, situated among the country's several natural preserves; Small-batch roasting and packaging done in Salt Lake City, Utah

Flavor: Light roast actually means that - you smell characteristic "coffee" but with that a touch of fruity top notes. Really good expression of cocoa.

How to Best Enjoy:  [prep] Coarser grinds for French press and pour over; would be lovely finer grind in espresso. Would also be gorgeous as an iced coffee. [add-ins] As with other coffees, I never recommend ruining all the effort for good beans with skim milk or flavored creamer. Heavy cream is lovely here. Coconut cream/milk overpowers it. But my favorite is as is, naked,  nada. [sweeteners] Demerera (sugar in the raw) or light brown paired the best; honey lovers avoid clover varieties and try instead w/orange blossom - wow.

Where to Get It: Online here or if sold out, local sources such as Caputo's Market and directly through Charming Beard at Saturday's Artisan Market at Caputo's Market (10am-2pm; check for availability). 

Cool Fact: The company combines the ethos of the charming socialability of SLC Mixers with the backyard, micro-roast passion of La Barba coffee. 

Family Meals Are The Best

Coq au vin. Brown butter sage parpardelle. Butter leaf salad with Slide Ridge Honey Vinaigrette. Fall.