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BBQ Ribs
Ever since I bought my house and got a BBQ/grill I’ve learned that most of what I thought of as BBQ growing up was actually grilling. The key difference is that you BBQ at a lower temperature (typically around 225 F) and that BBQ is cooked via indirect heat. Grilling is cooking directly over a…
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Is This Really Endemic? Restaurant No-Shows
On 30 April of this year I came across an article on Eater about how restaurants can deal with No-Shows. I didn’t even know this was a big enough thing that restaurants have multiple strategies to deal with it. Every time I’ve made a reservation to a restaurant, I’ve gone. I set reservations because I…
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A Daily Photo
Rather than pile up my daily photos whenever I forget to post them, I’ll just post them one at a time and build up a stream of photos. I haven’t been in much a textual blogging mood recently. Perhaps that’ll return eventually. Whenever I’m in Oahu, I love eating at this ramen joint. If your…
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Safety and health are here…at a price
I’ve recently begun to notice a disturbing trend: anything that’s good for you will cost you more. The most serious infraction comes from the food supply. When I go to buy ground beef, cheapest of the beef products, there are three tiers of product available for me to purchase. The cheapest product is ground beef…