Content about French words and phrases
March 15, 2011
Here's a video on 5 ways to make duck charcuterie--redefining what we mean by eating nose to tail. Also, check out the PC's Beginner's Charcuterie post where Blake takes on duck prosciutto!
Duck Charcuterie 5 Ways (and Recipes)
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February 15, 2011
Chicago's forthcoming iNG restaurant by Homaro Cantu has a pretty novel concept: rather than ordering a la carte, you just pay them by the hour to bring you out delicious things. Would you pay $50/hr for continuous food and beer? We sure would for oysters with foie smoke, among other things. [iNG Menu]
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January 26, 2011
We've joined the Charcutepalooza movement, also known as a group of bloggers led by the folks over at Mrs. Wheelbarrow's Kitchen who are embarking on 12 months of charcuterie-making. We're throwing our hat in the ring...winner gets a fancy trip to France! See also: Charcuterie Archives on The Paupered Chef
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May 21, 2009
Blake finds hidden gems in France.
Our goal for eating in France, as our budget was limited, was to find simple and unpretentious food. And though we hit the ground running with a list of online recommendations culled from a number of sources--an article in Travel + Leisure, searches on Chowhound and eGullet, guidebooks galore--some of our best and most memorable meals came from eclectic little spots that nobody had written about. One was hidden on a side street...
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All content copyright Nick Kindelsperger and Blake Royer.
