Category Archives: Cooking

West Coast Seafood Watch Guide

Posted on July 22, 2024 by Jim deMaine

Thanks to Kate B. and Mel B. As you see such menu choices as Chilean Sea Bass or Orange Roughy, please consider this very important guide — CLICK HERE

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Let’s celebrate Black cooking

Posted on December 11, 2020 by Jim deMaine

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How to eat meat without killing an animal!

Posted on December 3, 2020 by Jim deMaine

Thanks to Mike C. From the Guardian: Singapore’s approval of chicken cells grown in bioreactors is seen as landmark moment across industry Eat Just’s ‘chicken bites’ will be initially available in a Singapore restaurant. Cultured meat, produced in bioreactors without … Continue reading →

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Honesty begins at home

Posted on September 22, 2020 by Jim deMaine

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Why Gathering At The Dinner Table May Be The Most Transgressive – And Important – Thing To Do

Posted on September 3, 2020 by Jim deMaine

Michael Hebb is often regarded as the originator of the modern underground dinner. Currently, Hebb is a part of the Summit series culinary team, crafting the upcoming program in Los Angeles where foodie-beloved folks such as Chez Panisse’s Alice Waters, BS Taqueria’s … Continue reading →

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Dramatic close-ups capture something percolating and exploding – but what is it?

Posted on August 13, 2020 by Jim deMaine

From Aeon: Winner of the Jury Prize in the 1981 Cannes Film Festival’s Short Films competition, Zea is an impressive and exhilarating piece of macro filmmaking. In a montage, close-ups capture a mysterious yellow subject as it heats and bubbles. But what … Continue reading →

Posted in Art, Cooking, Food | 1 Comment

Skyline Legacy Cookbook

Posted on June 23, 2020 by Jim deMaine

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Tibetan Buddhist nuns’ food and delicious vegetarian recipes

Posted on October 19, 2019 by Jim deMaine

Thanks to Ann M for this fascinating post. The head of the TNP, Dr. Betsy Napper, spoke here at Skyline several years ago. Today we’re taking you behind the scenes to some of the Tibetan Buddhist nunneries supported through the … Continue reading →

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The secret to San Francisco’s famous sourdough: bug poop

Posted on April 26, 2019 by Jim deMaine

Thanks to Pam P for sending this in By Charlotte Druckman and Kevin Gray in Popular Science It’s easy to get a rise out of a local TV news crew. Especially in a slo-mo state capital like California’s. So it was on September 6, 2007, … Continue reading →

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Skyline beats Burger King!

Posted on April 2, 2019 by Jim deMaine

Skyline has been way out ahead in its culinary choices – beating out not just Canlis but also Burger King and MacDonald’s. We have the Mr. Caplow Burger on request in the dining room. Give it a try to have … Continue reading →

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Is Eating Deli Meats Really That Bad for You?

Posted on March 1, 2019 by Jim deMaine

From the New York Times: Q. Is eating deli meats really that bad? Does it make a difference if it’s organic, nitrate-free or uncured? A. Meat and poultry are excellent sources of protein, B vitamins and certain minerals, but consuming even … Continue reading →

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Restaurant entrepreneurs in Seattle – Canlis and on

Posted on December 12, 2018 by Jim deMaine

Thanks to Paul T for finding this article The Fifties By Ronald Holden 1950 Once the Legislature changed state law to permit the service of liquor by the drink in restaurants, Peter Canlis, a restaurateur from Hawaii, almost immediately commissions architect Roland … Continue reading →

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Food, culture and the Library of Congress – October 4th

Posted on October 1, 2018 by Jim deMaine

Constance Carter, the Head of the Science Reference Section at the Library of Congress will be speaking here this Thursday October 4th. We hope she discusses the Library’s food collection. In the Julia Child’s video above, the Library’s collection shows … Continue reading →

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Pocket Barbecue

Posted on June 29, 2018 by Jim deMaine

Actually, recently we stayed in a condo that had an electric barbecue on the deck. Worked great! Another way to cook at home perhaps. Plug it in to fire it up!

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