Food connects us to the earth in this digital Internet-y age. It keeps us grounded in the things that matter. Great cooking, in the end, has real power because it connects us to our past, our future, and all of humanity – if we let it. I believe that America’s increasing appetite for food and cooking know-how is, in part, the beginning a spiritual quest for the bigger things: a search for meaning, order, and beauty in an apparently chaotic and alien universe. Resisting mediocrity is hard. Mediocrity presses in on us. America is a mediocrity factory. Don’t accept it, via fora.tv.
If you were thinking the economy might keep folks away from this blowout culinary festival in our own little foodie town, think again. (Portland Press Herald)Hey, does anyone know if Ocean Gateway has wireless?
"Part of our job is to show them, 'Hey, we do have great restaurants up here, so come on up and give it a try,'" Ethman said. (Portland Press Herald – nope, not seeing double)
"Culinary tourism is so prevalent across the country, it's an event whose time has come in Portland," said Barbara Whitten (Boston Globe).
"You can go to a wine festival anywhere, but what will separate this one is the strong emphasis on locally-grown Maine food," said Barbara Whitten (The Maine Switch).
I ate somebody's urine. It all started when I went to dinner at the cafeteria and someone told my friend not to eat the pudding. Then my friend told me after I ate it that someone had peed in it. I survived that day, but I couldn't stop thinking about it so I went to the cooks to see if they had an answer, via TAL.
Rick buys the ingredients, cooks in your kitchen and cleans-up following the cooking. Having cooked for large groups in the past with varying tastes and special diets, Rick likes the challenge of pleasing different palates.
Matt Bolinder roasts his organic beans without the assistance of fossil fuels, such as propane or natural gas. Instead he uses a vintage Italian roaster, which burns nothing except good, old-fashioned Maine wood, via TMS.
"You going to make some white lightning?"Anyway, in the latest issue of The Bollard (paper-only), there's a lengthy, evocative essay about how canning up produce can help you feed yourself and fight The Man at the same time. It suggests going to the hardware or grocery stores. Shaw's, Maine Hardware, and Hannaford in Portland all carry Ball/Mason jars and lids. But Whole Foods Market does not. As has been said, "It's not all love and burlap."
Responding to N.L. English's review of Parker's restaurant in the Maine Sunday Telegram on Sept. 29, it would appear that his or her expertise in restaurant critiques leaves a lot to be desired, via PPH.Being a critic sounds tough, especially when the one time you say a meal ends with a "weak cup of tone deaf coffee" you get skewered. The reaction to bad reviews explains some of the reason why the views are always glorious and the restaurants are always delightful. After all, no one really like being skewered. Especially not twice.
N.L. English, the food critic for your newspaper, has provided yet another reason for people of Portland to stop reading your paper, and consequently contributes to the reason the Portland Press Herald is going broke.
English slammed Parker's restaurant, and thereby slammed the good, hard-working people that it serves. Perhaps this reviewer's ability to be objective has been altered by the many upscale restaurants her reviews often favor, via PPH.
In Maine, meanwhile, 2005 was business as usual—just a lot of fat people hanging out in the rain with their cats, drinking coffee brandy and trying, without cheating, to kill a bear, via Slate.
The social juggernaut that is Facebook has both fans and foes of the various user-made applications you can add to your profile. Some people like to be zombies, or throw sheep at each other; personally, I find it highly irritating. But one application that I did gladly add to my profile was the Maine Stuff! application, which allows you to send to each other such beloved Maine items as whoopie pies, fiddleheads, Gifford’s Ice Cream, Humpty Dumpty potato chips and Jordan’s red hot dogs, via BDN.
Proulx’s grimly naturalistic tales are often laced with flashes of bawdy humor or goofiness, as if to suggest that, from the Olympian perspective of the Rockies, the mishaps, follies, and tragedies of humankind are of minuscule significance in a world in which “demons [are] sprinkled throughout...like croutons in a salad."
My cousin's taco was gigantic. I had never seen a taco as large and stuffed with hunks of chicken, red-cabbage cole slaw, scallions, cilantro and chili lime sauce. My cousin said it was a messy meal (sauce streamed out of it), but it tasted great... [My cheese pizza] looked and smelled delicious, though, and thankfully, it turned out to taste great, too, via PPH.
Even though I had all the best intentions of trying the new restaurants, I usually forgot all about them when hunger kicked in and I was walking out the door. PFM started out as a list of places I had been to or wanted to try. The list quickly grew into a directory of all restaurants, markets, bakeries, coffee shops, etc., via MF&L.When is there going to be an RSS feed for PFM's latest news?
Artisanal cheese making is thriving in Maine, and the rest of the world is beginning to take notice. Last year, Maine cheeses won 17 awards at the national competition. This year, there were fewer Maine entries, but local cheese makers still took home seven awards, via PPH.
The preparation, the fact that things were organic and local, the setting, etc., etc., were all great, but the fact remains, how does the actual pizza taste? And, Adam, the pizza tasted wonderful... The sauce, the dough, the toppings—everything—just tasted great.OK, brother man, how about those tangled origins of this New England pizza chain? And what about the dreaded aspects of Flatbread? And really, if you're looking for sustainable, organic, hippie vibes pizza, there's also the West End's bonobo, which doesn't have quite the organo-Epcot feel of Flatbread and has some sort of season to its pizzas (three new winter pizzas are on the menu now). Also, up in Bowdoinham, Mother Oven bakery serves up those whole-wheat-infused-with-love pizza pies on Friday nights.
Shooting a moose is like shooting a barn, requiring very little skill. They often suffer from brain parasites and are not that smart or wily to begin with, via NYT.
I sampled one of the cold specialty sandwiches called "Almost Thanksgiving," which includes turkey, cranberry sauce, lettuce, tomato and mayo for $6.69. You get to choose your own bread, and I chose wheat. The turkey was piled high, the bread was fresh and soft, and overall it was a very nice sandwich, via PPH.It seems to be part of the paper's intensified local coverage of lunch hours, a series which so far includes the death of the lunch hour and what people on their lunch hour say about the financial crisis.
The bright-orange squash delivers the sort of sweet, creamy glycemic spike that makes babies stop crying. The peas have an old-fashioned mushiness. The cranberry sauce is nice and tart, with more gelatin than chewy berries. The potatoes are thoroughly whipped and the stuffing is dark, dense and best when soaked with gravy, via tP.