September 29th, 2014
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LNDFR: Late night duck fried rice

September 28th, 2014
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Early Thanksgiving run through. Thick fatty center-cut pork chops. Roasted honshimeji mushrooms, lemony green beans & Pecorino. Oyster & bacon stuffing. Hella gravy and dark beer. YAY @easyazn & @sandraahn930 :)

September 27th, 2014
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Already. 🍃🌾🍂🍁

September 27th, 2014
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Teaching all about oysters, the complications of how they spawn, clams in red miso, oysters stuffing and Rainier steamed mussels with Rawle of Penn Cove Shellfish. One of my favorite classes yet :) #SeriousHerschellIsSerious (at Hot Stove Society)

September 26th, 2014
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Noodles, fatty broth, beer. (at RAMEN MAN)

September 24th, 2014
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Szechwan, grains of paradise & tellicherry peppercorn duck breast glazed with orange & honey. Straight up shrimp cocktail. Mushroom and broccoli in oyster sauce. Welcome back sweetheart.

September 22nd, 2014
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Sliced pork belly, soy, garlic, 7up, brown sugar, sesame oil. Crazy hot grill.

September 21st, 2014
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Rice is my co-pilot. #EverytimeIGoToABBQ

September 20th, 2014
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#PRIMECUTZ 🍖🍖🍖 (at Hot Stove Society)

September 15th, 2014
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heritageradionetwork:

Cheese royalty is in the house this week on Cutting the Curd! Join Greg Blais as he chats with Peter Dixon and Benton Brown on a candid and insightful episode of the world’s best cheese radio show. Peter Dixon is a dairy foods consultant and artisan cheesemaker. His work with people engaged in or interested in making cheese and other dairy products draws on 30 years of cheesemaking and 15 years of consulting. Peter works with dairy farmers and experienced or aspiring cheesemakers to research, develop, or improve their milk processing businesses. Benton Brown is behind Crown Finish Caves, a cheese aging operation in Brooklyn, NY. This program was brought to you by Edwards VA Ham.

heritageradionetwork:

Cheese royalty is in the house this week on Cutting the Curd! Join Greg Blais as he chats with Peter Dixon and Benton Brown on a candid and insightful episode of the world’s best cheese radio show. Peter Dixon is a dairy foods consultant and artisan cheesemaker. His work with people engaged in or interested in making cheese and other dairy products draws on 30 years of cheesemaking and 15 years of consulting. Peter works with dairy farmers and experienced or aspiring cheesemakers to research, develop, or improve their milk processing businesses. Benton Brown is behind Crown Finish Caves, a cheese aging operation in Brooklyn, NY. This program was brought to you by Edwards VA Ham.

Reblogged from
September 15th, 2014
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By the end of the century, the world may well have to accommodate ten billion inhabitants—roughly the equivalent of adding two new Indias. Sustaining that many people will require farmers to grow more food in the next seventy-five years than has been produced in all of human history. For most of the past ten thousand years, feeding more people simply meant farming more land. That option no longer exists; nearly every arable patch of ground has been cultivated, and irrigation for agriculture already consumes seventy per cent of the Earth’s freshwater.
Michael Specter on Vandana Shiva’s crusade against genetically modified crops. I rarely read something that changes my opinion as quickly and completely as this article. (via maxistentialist)
Reblogged from Maxistentialism
September 15th, 2014
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Clams shells scooping chunky red wine tomato sauce. Blistered pita, flakes of sea salt, really good olive oil. Crunchy green beans, peppery Pecorino. Eating with our fingers. Easy, easy.

September 15th, 2014
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There is an Al’s Beef in San Jose fam - I REPEAT THERE IS AN AL’S BEEF IN SAN JOSE! Combo, dipped, hot, provolone. #midWESTcoast (at Al’s #1 Italian Beef)

September 14th, 2014
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Post wedding reward. Crushed it. (at In-N-Out Burger - Millbrae)

September 14th, 2014
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Late night scotch and cigar bar. Rad. #nilesyloveslish

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@SpecialDark

Hey there. I wrangle social media and sell deliciousness nationally for Tom Douglas Restaurants in Seattle, spin records around the city and on the Internets. I enjoy a good cardigan with elbow pads.