Food With Legs Rotating Header Image

Uncategorized

Writing Roundup I

Dry aging beef in the cooler at Roast butcher shop.The greatest of all cliches in Foodbloglandia is the entry that opens with an apology for not publishing a blog post in a long time. I won’t do that. I will say that one reason I don’t post as often on Food With Legs as I once did is that I’ve been lucky enough to find several other publications to publish my stuff (and pay me for it). Oh, and I wrote a cookbook and have been busy promoting it over the last few months.

There is a certain appeal to having one place where anyone who wants to find it can get to my writing. That’s why I started this blog in the first place. With that in mind, here is the first weekly (maybe) collection of summaries and links to what I’ve written this week. (more…)

Most Popular Posts of 2011

If 2010 was the year of Woodlot on Food With Legs, then 2011 was all about Burger’s Priest, their secret menu, and the competition that Holy Chuck now poses. Obviously, burgers still represent a giant chunk of my material but, surprisingly, this is the first year that a bacon post didn’t make the list. And before I was the source of secret menus we had that pesky group-buying coupon controversy with the midtown butcher shop.

Here they are, divided as usual between new and old posts, and with my comments. (more…)

2011 Cookbook Holiday Gift Guide

Frost the Snowman on top of a stack of cookbooks

Throughout the early part of December 2011 I’m going to publish posts with my suggestions for cookbooks to give as gifts this year. I’ll summarise the suggestions here and organise them into categories.

If you buy the books through these links to Amazon I get a small commission but the percentage is the same across the board and Amazon pretty much covers the universe of possibilities for me to recommend. In other words, I don’t think that induces any bias but you can be the judge. Also, if you’re looking for anything on Amazon and type it into that search box in the right sidebar I get the same commission.

Cookbooks That Will be Spattered in Oil and Fish Sauce by Next Year

Almost all of the books I’ll be recommending for the foodster set have recipes in them and this is not to say that the recipes from the books in the other categories are less deserving of culinary attention. It’s just that if we’re being honest with ourselves we should admit that some cookbooks are published and bought for purposes other than cooking. (more…)

The Golden Gluttons

We’re just back from five fantastic days in San Francisco. Obviously, we ate as many meals as we could stomach and here are some of the highlights. I’m going to spread this over two posts. Post one will be all the food we ate from establishments with walls and a roof and the rest (trucks, carts, and market vendors) will go into the second post.

San Francisco is one of the best food cities in North America and therefore one of the most visited and written about. Not much of what I have to say here is new ground, I know, and we’re very grateful for all the suggestions we got through Twitter friends Eric, Lauren, RenĂ©e, Natalie, and so many others. Thanks, guys. (more…)

Bigabaldi’s NY-Style Pizzeria

The Bigga pizza

I remember that Spike Lee’s Do the Right Thing is set in Brooklyn during one of the infamous power outages that plagued the city during the 1970s, centres around a neighbourhood and its pizza joint, and features violent racial tensions as its core conflict. That’s a pretty shoddy movie synopsis, I know, but it was what came to mind when I visited Bigabaldi’s Pizza on a recent hot July evening when their air conditioner had failed.

The logo's resemblance to chef Sandro (left) and co-owner Rob (right) is uncanny.

The logo's resemblance to chef Sandro (left) and co-owner Rob (right) is uncanny.

It’s not just that the heat had us talking about opening a fire hydrant for some spontaneous fun but also that owner Rob Prete has taken care to reproduce a New York atmosphere in his restaurant. In fact he calls the decor “a cross between Welcome Back, Kotter and Bensonhurst” and says that his motivation was to create a nostalgic environment for the twenty-five to thirty-five year-olds who are now starting families. (more…)