Just a quick hello from a cool, gray, but very friendly Norfolk. The food and drink have been great, and these folks sure take that whole southern hospitality thing pretty serious around here. I'm heading back to San Francisco tomorrow afternoon to resume my normal (whatever that means) routine.The photo you see here was taken in a very funky gift shop below an even funkier cafe called A’Latte coffeehouse. Unfortunately, it's only a gag gift box – oh well, one of these days.
By the way, if for some reason you are not following my scintillating updates on Twitter, click here to follow me. I've long dreamed of a day when a man would not be judged on talent, character, or contributions to society, but by how many twitter followers he has. My friends, that day is almost upon us. Enjoy!
3 comments:
Chef John, would you recommend using a pressure cooker to make stock?
Never use one, but a stock must cook at a perfectly low simmer to exact all the flavor. A SC seems like it would be too high heat.
i made the no knead bread from your you tube video. it was awesome. i'm from ny but have lived in florida now for several years. it brought me back to the sunday dinners i would have with my italian friends.
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