Comments for ACQUIRED TASTE MAGAZINE

Comment on THE COOL KIDS by OneMethod Digital + Design

OneMethod Digital + Design — Mon, 09 Jan 2012 22:38:40 +0000

[...] Acquired Taste Magazine [...]

Comment on SIMPLY OBSESSED by philip chiang

philip chiang — Tue, 20 Dec 2011 23:24:39 +0000

there aren’t too many bakeries I will stand in line for, sometimes for almost 3o minutes or more, but Tartine is dope and therefore worth the wait.

Comment on LA BELLE PROVINCE by Diane

Diane — Fri, 09 Dec 2011 04:00:49 +0000

@Zeke – La Binerie used to be good when it was owned by French Canadians but it was bought by an Ontario couple and now it’s terrible.

Comment on Offal Good : Chris Cosentino by Jasmine

Jasmine — Wed, 07 Dec 2011 18:19:40 +0000

Gorgeous photos! Chef looks smashing in his Cayson Designs Butcher Apron (which, btw, he helped design!). Very cool article…

Comment on SEOUL SAUSAGE by Mark T.

Mark T. — Mon, 05 Dec 2011 01:08:10 +0000

Another great interview. It would be awesome if Seoul Sausage ever came to Washington, D.C. I would enjoy giving it a try, and I know my sister would really enjoy it.

Comment on SEOUL SAUSAGE by Future Blog: Design Hotels » Blog Archive » ACQ Taste: Foodie Zine

Future Blog: Design Hotels » Blog Archive » ACQ Taste: Foodie Zine — Fri, 25 Nov 2011 10:43:03 +0000

[...] A FOOD MAGAZINE BUT RATHER, THE VOICE OF A FOOD MOVEMENT AROUND THE WORLD.” Check out their latest story about LA-based “Seoul [...]

Comment on SEOUL SAUSAGE by Acquired Taste Magazine: Seoul Sausage Interview | Hypebeast

Acquired Taste Magazine: Seoul Sausage Interview | Hypebeast — Fri, 25 Nov 2011 02:06:06 +0000

[...] selling an amalgam of food types under the name Seoul Sausage. The trio recently sat down with Acquired Taste Magazine to discuss the original idea to turn Korean BBQ into a sausage, the concept’s growing success as [...]

Comment on ODD BITS by Ana Caballero

Ana Caballero — Sun, 20 Nov 2011 22:46:22 +0000

If you can kill it, eat it. If “killing” is too harsh of a rule, let’s leave it to at least handling and cooking.
I like meat, I do not cook it frequently but I do enjoy it time to time. So yes I am an omnivore, a pretty lousy one at that. My nose unwillingly curls up when in presence of a dead animal. I am brave enough to do the job, but my hands move half heartedly and my face reveals all too well the feelings I am repressing ; a strange combination of horror and worry… :s

For us young people, any piece of meat that is not friendly to our mind represents a kind of taboo. On one hand, I think it’s because the real deal reminds us that what we eat is more that a product, it’s a living being, well was, its life was sacrificed for us to eat its flesh. If you look at it, the basis is pretty primitive and powerful. On the other hand it resembles our carnal nature way too vividly reminding us that inside, we too look like this; guts and blood … How can I deal with something that is so honest? Old timers didn’t seem to make such a fuss over eating all the animal, it seems to be an issue for us more complicated people that grew up in a more materialistic era. Why are we disgusted with the look, smell and feel of the odd bits? I suppose it’s because these primitive reminders do not fit in our concepts for aesthetics. (Maybe something of this has to do with the silence in the class…?)
My question is how do I free myself from my own culture? How can I, as a cook approaches this topic with practicality, determination and respect… could it be just practice…?

P.D looking forward to reading the book, maybe I’ll find some answers.

Comment on Ground Short-rib & Chuck Burgers : Cooking by Ross

Ross — Wed, 16 Nov 2011 19:07:17 +0000

This is one step too close to meatloaf for me. I make similar but leave out egg and onion. You can always serve with onion on the side.Will agree, though, ground short rib is IT for burgers.

Comment on SIMPLY OBSESSED by Richard A.

Richard A. — Thu, 03 Nov 2011 19:48:41 +0000

I have travelled many times to San Francisco, Tartine Bakery is a must.

my opinion…its the best bakery in S.F if not North America…

outstanding !

Chad, great spot