Disconnected, Reconnected: The Death of an iPhone

by Melody Kettle


I plugged in my iPhone in for a routine overnight charge when it began to reject its cord. "Bleep bleep," the display flashed, "bleep bleep." I removed the white lifeline, and plugged it back in. "Bleep bleep," it repeated – flash – "bleep bleep." Puzzlement.

The phone displayed twenty percent remaining battery life. I raced against time to get a charge into the fading phone – swapping cords, changing power sources, even trying the magical two-button-reboot. No luck; Siri died a slow death; fifteen percent, ten, five, zero, and the display went black.

A food blogger needs her phone. More than a medium of communication, my iPhone served dutifully as a camera, a radio, a social media check-in device (I’ve lost two mayorships since I’ve been without my phone). It’s a log of where I’ve been, what I’ve eaten, and offers insulation in awkward social settings and a diversion in boring ones. It wasn’t just a phone, it was an extension of my palm, a part of me. I dressed it in a purple Speck case, that had a slot for my drivers license, a credit card, and bit of cash. It was all I needed to move efficiently about society.

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Executive Chef Anthony Bucco & The Temple of Gastronomy

by Jennifer Miller in ,


Armed with a zillion interview questions and my camera, I arrived at a local dining mecca, The Ryland Inn in Whitehouse Station, NJ to meet with Executive Chef, Anthony Bucco.

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A Thanksgiving Pig Roast: The Video

by Melody Kettle


For more pics, visit the gallery!


Finalmente! The Prosciutto is Ready!

by Melody Kettle


About twelve months ago, Lou Palma, Montclair's favorite gastro-mechanic, and I began the Prosciutto di Palma Project.  The process was well documented; from obtaining the Berkshire pig legs from Nicolosi Foods, then to curing it, pressing it, hanging it, and larding it.

Yesterday, the big day arrived and Baby Prosciutto di Palma came home! Finally, it was time to taste months of patient waiting. Lou cut into the large fat cap and revealed intensely marbleized, pink meat. 

The flavor was beyond any other cured meat I've ever enjoyed - truly a one-of-kind! The Berkshire prosciutto has a unique flavor all it's own, savory with a very mellow sweetness - you could almost taste the diet of the pig. 

 

One of the most noticeable characteristics of our little Baby Prosciutto di Palma is the texture.  Due to the marbleizing, a rich creamy coating is left on your lips and fingers, that makes the finish last forever!

I happened to have some store bought prosciutto on hand, so we decided to do a side by side comparison.  The store bought prosciutto not only paled in color comparison, but also in flavor and texture.

To keep the prosciutto safe and secure, and to make for easier carving, I purchased an Arcos ham holder from Amazon

The prosciutto will be the perfect addition to our Thanksgiving table!  I would like to send a very special thank you to Lou Palma for sharing and teaching this unique, and valuable technique.  Thank you, Lou! 

Visit the Meat Curing page for more of Lou's pork curing mastery.

 

 

 


A Golden Affair!

by Melody Kettle


Please enjoy the photographs from the Chaine des Rotisseurs Bailliage de New Jersey's 50th Golden Anniversary Annual Induction Dinner at the opulent Manor Restaurant in West Orange. View the Gallery!

Article and video to follow.

 

 

 

 

 

 

 


New Brick Lane Ridgewood

by Melody Kettle in


Photo Credit: Ritesh PatelNothing makes a certified curry junkie happier than learning about a new curry house!
This just in:
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