An amazing series of docu-shorts by director team Lernert & Sander where various artists explain to their parents what their work is about. The featured interview is with home brewer Arno Coenen.
via Martine
How To Explain It To My Parents from Lernert & Sander on Vimeo.
Fritz Maytag is a craftsman after my heart. In 1965 he revived San Fransisco’s Anchor Brewing by saving them from bankruptcy. He knew very little about brewing, but in the course of ten years expanded the classic “steam beer” out to a lineup of five, now classic, beers.
A few months ago I had a chance to taste Maytag’s “Genevieve” – an old recipe gin, or genever, brewed according to pre-war Dutch recipes. The craftsmanship, experimentation, simplicity of scale and historical accuracy of Anchor Distilling are totally inspirational to me.
Check out this video of a very professorial Fritz explaining the process and history behind their rye whiskey.
Also check out this years 2009 Christmas beer. Another beautiful label by Jim Stitt and another unique recipe.
“It’s a handmade beer, so the label should be hand-drawn.”
Probably my favorite food blog, Hot Knives, recently posted this excellent alternative to drowning in the syrup next time you get sick. Looks tasty, too.
KniQuil from Hot Knivez on Vimeo.
As sick as I am of the “foodie” moniker, this brother and sister team made a great, easy to follow video on replicating the Bo ssam dish at Momofuku.
Carbonation actually tastes sour.
Chicago’s tamale guy has a myspace.
Guy Fieri has a twitter. And, no, i’m not expecting you to be surprised – but it IS hilarious!
| The Colbert Report | Mon – Thurs 11:30pm / 10:30c | |||
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David, the founder of the elusive “Club Sandwich” sandwich club, turned me on to what has to be the best Mexican sandwich in Chicago. Most of us are familiar with the many delicious tortas around town, but if you think this is just another torta you have no idea how wrong you are. It’s called a “Cemita”, which is a local sandwhich from Puebla, Mexico. I can’t really describe how good this thing is. It’s so fresh and has the perfect balance of meat/sauce/bread/cheese. Worth the drive or bike ride out to sketchy West Logan Square.
If that doesn’t convince you, here’s a video of an overweight, loud, obnoxious, sunburned, “tv personality” in a segment called Grabbin a Sandwich. Thanks Guy!
Questionable intro aside, this video does a nice job of showing the inner workings of one of the few producers of prosciutto in the US. Via The Food Chain
Sky Full of Bacon 10: Prosciutto di Iowa from Michael Gebert on Vimeo.
