I've written about it previously, but we had another amazing meal at Fore Street in Portland Maine. This included the best oyster of my life (corroborated by Janet) which was from Nonesuch Oysters. Also on the table were an amazing trio of terrines (including boar foie gras), some lobster as part of a seafood crudo that was (and I know it sounds like I'm exaggerating here) again the best I have ever had. For entrees we had a duck, a steak, a rabbit (cooked on a spit over an open fire) and a pasta dish all of which were perfect. The reasonably priced '81 Lopez Tondonia was no longer on the list, but I took a shot in the dark on a California Pinot (I know, I was feeling a little crazy) from Drouhin (a burgundy producer who I didn't know had something going in California) which turned out great. There is some slanderous talk about how I got a little drunk and wouldn't stop telling our waitress how great everything was, but I'm sure that's exaggerated and I acted with perfect composure.
In any case, still highly recommended.
In any case, still highly recommended.
#5 Plastics and Brita Filters Voluntary Take-Back Program #5 plastics and Brita filters
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Preserve, Stonyfield Farm, Organic Valley, and Brita have teamed up to collect and recycle number 5 plastics leaving NYCWasteLess (like some yogurt cups, hummus tubs, and other food containers) and Brita® pitcher filters leaving NYCWasteLess.
These items can be recycled via the Preserve Gimme5 program leaving NYCWasteLess by bringing them to a participating Whole Foods location leaving NYCWasteLess or Green in BKLYN leaving NYCWasteLess. Caps can also be sent to Aveda for recycling through its Recycle Caps Program leaving NYCWasteLess, which are then sent to Preserve.
Voluntary take-back programs such as these enable the recycling of certain rigid plastics that would be uneconomical to recycle through NYC's curbside recycling program.
Share/Bookmark
Preserve, Stonyfield Farm, Organic Valley, and Brita have teamed up to collect and recycle number 5 plastics leaving NYCWasteLess (like some yogurt cups, hummus tubs, and other food containers) and Brita® pitcher filters leaving NYCWasteLess.
These items can be recycled via the Preserve Gimme5 program leaving NYCWasteLess by bringing them to a participating Whole Foods location leaving NYCWasteLess or Green in BKLYN leaving NYCWasteLess. Caps can also be sent to Aveda for recycling through its Recycle Caps Program leaving NYCWasteLess, which are then sent to Preserve.
Voluntary take-back programs such as these enable the recycling of certain rigid plastics that would be uneconomical to recycle through NYC's curbside recycling program.
book 'em danno!
I know foodies that fly to vegas to eat thai food in a strip mall....many feel its the best thai food in america.....good news for us is the owner of Cru flew out loved it, made the chef an offer he could not refuse and it opens this or next week.... Lotus of Siam: 24 5th Avenue
In 2008, Fermilab particle astrophysicist Craig Hogan made waves with a mind-boggling proposition: The 3D universe in which we appear to live is no more than a hologram.
Now he is building the most precise clock of all time to directly measure whether our reality is an illusion.
Watched a tiny bit of the Texas / NY game last night. My first baseball of the season. Dave, what's the deal with the weird thick rope necklaces almost every player wears? Some sort of new age energy focuser BS?
Food Labs: Top 6 cooking myths.
Crowded Wet Mushrooms. A Beautiful Thing:
Crowded Wet Mushrooms. A Beautiful Thing:
Turns out the way we are taught to sauté mushrooms is dead wrong. If you want the highest quality mushrooms what you want to do is soak your mushrooms and then crowd the hell out of them in a pan. Let me explain...Nathan Myhrvold's Confit myth (and Myhrvold chimes in several times in the comments.)
bad name but menu looked very "foodie"....
Hung Ry homemade noodle etc restaurant, lots of innards, and face parts, bizzy Nolita spot when i passed....
web site no link's http://www.hung-ry.com/ "finest hand pulled organic noodles"
Hung Ry homemade noodle etc restaurant, lots of innards, and face parts, bizzy Nolita spot when i passed....
web site no link's http://www.hung-ry.com/ "finest hand pulled organic noodles"
Benoît B. Mandelbrot, a maverick mathematician who developed an innovative theory of roughness and applied it to physics, biology, finance and many other fields, died on Thursday in Cambridge, Mass. He was 85.
you might be a foodie if . . . you are rich and you hate america.
this non-foodie food guide is getting pdx panties in a twist.
this non-foodie food guide is getting pdx panties in a twist.
Massively multiplayer scabble on a *giant* board. A little slow for me, but the board is incredible. Very cool idea.
seriously yummy, but a little pricey, especially on toast with apple butter (thanks j & b for the awesome apple butter!)
Michelin awards 2 stars to 18-seat cafe in a Brooklyn grocery store
By The Associated Press (CP) – 4 days ago
NEW YORK, N.Y. — An 18-seat cafe in a Brooklyn grocery store has won two stars from the prestigious Michelin Guide to New York.
Michelin Guide director Jean-Luc Naret calls the Chef's Table at the Brooklyn Fare grocery "one of the 300 greatest" restaurants in the world.
It melds French technique with Mediterranean and Japanese cuisines.
The price of the tasting menu isn't quite as humble as the surroundings: $135 per person.
Cesar Ramirez tells The New York Times he never expected the honour.
But the chef and partner is glad New York's Brooklyn borough is getting recognition. Says Ramirez: "It's always about Manhattan."
Ramirez says he's eternally grateful to his mentor. David Bouley's restaurant got one star in the guide
By The Associated Press (CP) – 4 days ago
NEW YORK, N.Y. — An 18-seat cafe in a Brooklyn grocery store has won two stars from the prestigious Michelin Guide to New York.
Michelin Guide director Jean-Luc Naret calls the Chef's Table at the Brooklyn Fare grocery "one of the 300 greatest" restaurants in the world.
It melds French technique with Mediterranean and Japanese cuisines.
The price of the tasting menu isn't quite as humble as the surroundings: $135 per person.
Cesar Ramirez tells The New York Times he never expected the honour.
But the chef and partner is glad New York's Brooklyn borough is getting recognition. Says Ramirez: "It's always about Manhattan."
Ramirez says he's eternally grateful to his mentor. David Bouley's restaurant got one star in the guide
SAGRA DI BOLOGNA
Fourth Annual Portland-Bologna Sister City Fundraiser
(our pal Joe, Tara's husband is showing his wines:>)
Fourth Annual Portland-Bologna Sister City Fundraiser
(our pal Joe, Tara's husband is showing his wines:>)
dancers in east oakland via Lisa Ruyter fb
Bab al Yemen
xkcd's updated 2010 map of online communities.
