祝日 / Permanent Vacation
noise dept.
taylor price
hello vonnie
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Sade Olutola
Kiana Khansmith
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Not today Justin
titsay
d e v o n
todays bird
almost home
Peter Solarz
i don't do bad sauce passes
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pixel skylines
Xuebing Du
Three Goblin Art
NASA
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@hungryseattle
Putting this thing in the deep freeze
It’s probably obvious, but I haven’t kept up with this thing. I’m still cooking. I’m still eating. Just not documenting it here. Check me out on Instagram, or my website GregoryHeller.com, and for something completely different, check out my podcast ConversationsOnCareers.com
Here is a confusing statistic "On average, Americans only drink about one cup of coffee per day, according to data collected by the United States Department of Agriculture. " does that mean the American coffee drinker drinks an average of 2 cups/day? Or across the entire population (all ages) we drink an average of 2 cups?
Alaska’s Bristol Bay at Critical Crossroad
Final Change to Stop the Pebble Mine; Protect World’s Greatest Wild Salmon Runs
Bristol Bay, Alaska is home to the most prolific wild salmon fishery on Earth, supplying roughly half of the world’s commercial supply of wild, healthy sockeye salmon. These phenomenal salmon runs are at risk from plans to build the Pebble Mine, a monstrous open pit copper/gold mine, at its headwaters.
Mine waste from the proposed Pebble mine is so vast, it would fill 3,900 major football stadiums, and cause irreversible harm to the salmon! Alaska Native Tribes, commercial fishermen, restaurants, chefs, conservation groups, jewelers, and supermarkets have all asked the EPA to use its authority under the Clean Water Act to protect the salmon.
Now, the EPA has proposed a plan that places major restrictions on mine waste disposal in Bristol Bay’s rivers, streams and wetlands. They are taking comments on the proposed plan until September 19th.
We have a tremendous opportunity to protect the world’s greatest wild salmon fishery. This is the last comment period to stop the Pebble mine. Please join us in urging the EPA to provide lasting protection for Bristol Bay salmon.
Here’s link to the action alert: bit.ly/1nlgpfk
For more information, or to use EPA website to comment: http://www2.epa.gov/bristolbay/public-involvement-bristol-bay-404c-process#comments
Answer by Gregory Heller:
This past summer, with family and friends visiting, I ate at over 20 of the top restaurants in Seattle (some more than once), nearly all places I’ve been to multiple times since they’ve opened. From that experience I can say that the top 6 for dinner, when you factor...
Inspired by the periodic table this infographic aims to educate college students about the drinks they're imbibing.
While I appreciate the concept of this periodic table of drinks, there is a huge design flaw. If this infographic had been though through, the vertical position of drinks on the table would reflect the strength as measure in %ABV. Instead vertical position has no meaning, a drink on the top line might be 40% ABV, or 6% ABV, same for the bottom line. Not to mention that with something like a G&T or Jack and Coke, a heavy handed bartender might mix a drink to 2x ~ 3x the strength indicated on the cart.
"We encourage you to dine family style..."
"...dishes come out of the kitchen as they are ready." This is not a feature, it is a bug. It is a sign that your kitchen does not have the discipline or staffing to serve your restaurant's patrons. Don't try to spin this as a positive aspect of the dining experience.
I am fine with sharing food when the portions are large enough to share, but sharing small plates with a table of four is pretty absurd. If some of the dishes are cold dishes -- salads, antipastas, pickles, olives -- there is no reason why the kitchen shouldn't be able to a) get those out quickly and b) not deliver them all at the same time.
There are restaurants that do pull off the small plates intended for sharing, the one that comes to mind first is Lark, where the servers will suggest a coursing after you have put in your order, and where the plates come out in the order that was determined, and you don't wind up with too many plates on your table at once. If you want to share, you can, if you want to eat your own thing, you can, because no one will be left waiting for their food to come out.
Pasta with Smoked Salmon, Asparagus and Fromage Blanc
A few nights ago, I pulled together a quick dinner that turned out great. I steamed some asparagus, then chilled it to stop the cooking, then cut it, and then put it back in the pan with olive oil and salt.
I cooked some 12th Ave Garlic Spinach Fettuccinne added it to the asparagus with some cut up Loki smoked salmon and Mt. Townsend Fromage Blanc.
A few grinds of pepper and a sprinkling of finishing salt and it was done!
It’s not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it’s about desire. If you have constant, unwavering desire to be a cook, then you’ll be a great cook. If it’s only about passion, sometimes you’ll be good and sometimes you won’t. You’ve got to come in every day with a strong desire. With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.
Thomas Keller on Passion vs Desire
DSC_9447, Processed with Analog
Crowd-funding in the kitchen: non-traditional financing and funding for your food-related project
Small business owners have found it difficult to access tradition financing from banks over the past few years. An increasing number of them, including chefs and value added producers, have turned toward crowd funding to put together the capital necessary to start or expand their businesses. From food trucks to fine dining, a variety of different models have been successfully employed. What’s worked? What’s flopped? We’ll discuss with our colleagues who have gotten help from the crowd to fund their projects. Whether by Kickstarter or pre-sale of discounted goods or gift cards, crowd funding builds on the familiar concept of Community Supported Agriculture (CSA) and takes it to the next level. Moderated by Gregory Heller, Seattle Chefs Collaborative. Presenters include Tim Crosby and Arno Hesse, both of Slow Money, chef Thierry Rautureau of Luc and Rover’s restaurants, and Jared Stoneberger of the Lark Cookbook Project.
This is a great and encouraging video. Don't expend so much time and energy planning and asking permission. Just Do It.
I've started using my home Espresso Machine #webstagram, to supplement my early morning Hario v60 pour-over
You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understand that kind of food.
Kurt Vonnegut
Rose in my garden (Taken with Instagram)
Sugar daddy snap peas (Taken with Instagram)
I found the wider world, or perhaps, the world found me. And now, at fifty-one, I've been to Georgia on a fast train, as they say. Been to New York, Paris, London, Capetown, San Francisco, Napa, New Orleans. There have been meals, oh yes, there have been some meals."
David Simon in Lucky Peach, Issue 4, Summer 2012
