In the early 1990s, a French scientist (Dr. Serge Renaud) coined the term The French Paradox, to describe a weird statistical anomaly in world health. Many others credit the Vogue food critic (and culinary gadfly) Jeffrey Steingarten for independently and simultaneously reaching the same conclusion while researching an article for Vogue ( ( Read more... )

So, Tiger Woods, arguably the best golfer in the history of the sport, will re-start his job at the Masters in a couple weeks, the site of his first Major win. CBS (who will be broadcasting it) is already hyping it as the biggest sports/media event of recent memory.

I'm betting he wins the thing cold, and man, what a show that will be. I'll be

Random thought:

So, Avatar cost $300 million to make. The Russians have been sending up space tourists for $20 to $30 million a head. That would cover 10 to 15 actors, crew, and director, or more if there's a bulk discount. Why isn't there a movie being filmed on location in space?

I don't understand what satanic deal Netflix has arranged when my browser will block every popup except for theirs. But, I just went to the Times of London's site, and got a Netflix popup. Are they even in the UK? Do they know I'm in the States?

Christey got into an ice cream mood, and we have a great ice cream shack down the street from us. So, 50F degrees or so with a north wind whipping down the lagoon, and here I am standing in a surprisingly long line for ice cream ( Read more... )

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Feel free to meme away.

Have You Ever:Kissed anyone of your Facebook friends ( Read more... )

For a lot of foodies, there's an almost fatal romance with restaurants. You eat some good food while eating out, and restaurant cooking seems to be where it's at. Restaurants are innovative -- you don't find food at the in-laws like you do at restaurants. Cooks do their thing all day (or night) long out of love. There is the awesome supply ( Read more... )

For those playing at home the last few years, I always make a four course Christmas dinner, usually with a theme. Most of my (whew) 10 years on LJ, I've documented the meal.

I just posted the meal this year on FotoCuisine here:

Christmas MealThe guest list was smaller than most years as both of my brothers and their families were with the in- ( Read more... )

It's cold and raining, so perfect day to start making some demi-glace...a two to three day epic of roasting veal bones and veggies, then simmering for hours and hours, then reducing about 8 quarts down to around a single pint. But oh, the lovely things one can do with demi glace, and since most recipes only need about a tablespoon per person, it ( Read more... )