Oh wait a minute. By white slave, we are referrring to the UK title of super chef Marco Pierre White's new tome. He's white, did a cookbook called White Heat, and has the last name of White. Get it? The slavery he endured was oftentimes brutal kitchen work starting in the seventies. Apparently Brits don't have a problem with the slave reference. No suprise that the U.S. version is titled The Devil in the Kitchen:......

Kick those schlumpy tryptophan and Monday induced sighs and blahs to the curb and check out Bacon Press’s Food Porn. We can’t much bear thoughts and photos of turkey, but the tantalizing pics of vibrant veggies and wholesome soup are pleasing. Barely a trace of heartburn there, family and friends-who-are-like-family (we’re trying to be a bright and happy holiday trooper here). Such healthful dishes may soothe and perhaps allow us to ease into our ill barely fitting Levi’s sooner rather than later. After zipping up, we’d never call the authorities from learning about food related theft in another newish Bacon Press Post so appropriately named: Steal this Brie. ...

SFist Mary Ladd/Jalapeno Girl contributing. We’ve got our things-to-be-thankful-for list ready. Easy peasy! One item shines a bit brighter than others. That would be hanging out with author/chef/TV personality Tony "Cast Iron Stomach" Bourdain after his City Arts & Lectures sold out ($19 a ticket) conversation with Isabel Duffy on Monday night. Some of the meatiest tidbits/quotes Tony offered while chatting with Ms. Duffy? --He couldn’t get over how sweet, nice, and great the US......

On Thursday morning, we bent our self imposed no-drinks-before-noon"guideline" and attended a fun food and wine event. What made this invite stand out was that the wine tasting, Georges Duboeuf Beaujolais Nouveau 2006, was tied to an important cause, the San Francisco Food Bank. Had we known we would be able to witness and talk to a good natured young woman dressed in a gigantic Beaujolais Nouveau costume we would've RSVP'd even sooner. Oh, and did we mention we dig romantic French accordion music by Odile Lavault while we sip and nibble? ...

>Attending cheese school is a no-brainer. We sooooo easily ditched our apartment, books, and TV for that! Cheese ranks high on our list of favorite fermented (the word fermented makes us feel a little icky, too) foods of all time. But other food bloggers have good reason to let school change the concept of cheese from "the unthinkable to the delicious." ...