In this episode of Au Pair, our podcast series in which John Berryhill waxes culinarily about wine and food pairings, we bring you the unlikely combination of Japanese pillows and a cooking technique that involves vacuum sealing, 160 degree water, and twenty-three hours. And we do it all naked.
Intrigued? Shake ‘n bake, followers.
I grew up at a time, and in a place, where the term “fish sandwich” was synonymous with McDonald’s — and I suspect its presence on the menu at the Golden Arches was a concession to the Catholics or Lenten observers.
Thank the Culinary Gods that we’ve evolved. But even in whilst stuck in the middle [...]
In this Behind the Menu podcast update, Le Cafe de Paris owner Mathieu Choux talks about his restaurant’s latest wine dinner, Dinner in the Rhone Valley, and the restaurants new wine club.
Behind The Menu Tweets