the Porchetta man

London's Borough Market is quite the happening foodies heaven,...moved onto this tasty morsel of porchetta sandwich slathered in applesauce!!!

have a pickled egg with your fish and chips

Is there a gold fish in this bag???

have a pickled egg with your fish and chips

or a pickled onion

Borough Market London

Near London Bridge and Tower tube station is this fantastic covered market in Londons' old east end. I found this wonderful stall selling varieties of paella...

Zero Zero in San Francisco...Best Pizza in town

Ok it wins..hands down best pizza in town...that town being San Francisco of course...new best pizza mecca of the world..New York eat your tomatoe red heart out...

I take my friend Anna to check it out for lunch today..Bruce Hill joins us at the table... just so that we could let him know how brilliant he was..as if he didn't know..he took the trophy in Napoli for best "pizzista".

So check out these pictures..they speak for themselves..Margherita with anchovies, squid and white beans to start, arancini ..little rice balls stuffed with fontina and chard..ooooh ...

My friend Anna sitting in front of the custom-built Mugnaini oven and Bruce himself..big smile..big success.

at little skillet street food fair noon -2 nov. 4th

slow food @ fort mason june 21st/09

amazing event ...$20 bought a ticket in and all the wine pours you wanted...silent auction..i won a tasting at drakes bay oysters for 25 people...craig stole was serving his own pizza at delfina stand, framani salamis and delicious mortadella...fine wines from italy and around the world..no crowds!!  a most pleasurable slow afternoon.

Science, Sous Vide, Harold Mcgee and Bruno Goussault

A visit to Cuisine Solutions in Alexandria, Virginia to attend a training with the man who invented SousVide, Bruno Gaussault. He is the man who perfected the technique and provides precision testing for many of the recipes of top chefs around the world like Thomas Keller.

see

http://www.cuisinesolutions.com/professionals/chef-profiles/

http://www.sousvidecooking.org/bruno-goussault-dvd-about-sous-vide-technique-and-recipes/

http://www.nytimes.com/2005/08/14/magazine/14CRYOVAC.html?pagewanted=all

So seeing as we are talking food Science I went to hear Harold Mcgee, science and food writer talk at a book signing.

http://topics.nytimes.com/top/reference/timestopics/people/m/harold_mcgee/index.html

http://curiouscook.com/

http://curiouscook.typepad.com/site/keys-to-good-cooking.html

Welcome to PDT-pleasedontell Just remember only one T

I went to this bar in New York, it's name PDT "Please don't Tell" and I thought what a great name even though the bar sucks!!! You had to walk through a fried hotdog restaurant and climb into the smallest telephone booth and then pick up the phone and ask to be let in...oh so pretentious!!

Now meet my friends

I like to think there are a few discerning people out there who would like to find out where I go and what I like to eat and where I like to eat, maybe you will follow in my footsteps...so off we go