...more recent posts
Had my first and last Burek from these guys , was tasty but i dont need a pile of filo and oil with a smidge of cheese and spinach.....these folks serve the Serbian and Bosnian types.....I predict the Bay Ridge Branch (#4 for them) will fail, as so much in Bay Ridge sadly does.....
Linda/Alex what did you think??
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken’s manuscript, “The I Hate to Cook Book.” It would never sell, they told her, because “women regard cooking as sacred.” It took a female editor at Harcourt Brace to look at the hundreds of easy-to-follow recipes wittily pitched at the indentured housewife and say, “Hallelujah!” Since its publication in 1960, Bracken’s iconic book, which celebrated the speedy virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. That helped lift her spirits, her daughter, Jo Bracken, said, about her $338 advance.
Bracken had the nerve to say then what so many women felt: They liked cooking fine, as long as they didn’t have to cook all the time. There was scant takeout in postwar America, no prepared foods, certainly no men rushing home from the office to don an apron and help out. The job of a wife and mother was to put food on the table, three times a day, seven days a week. And not just like it — live for it.
dave, can you post some good smoothie recipes? i got a new blender and ryley was none too impressed with my cherry smoothie this morning.
anyone have a good gingerbread cake recipe?
indian gin
ARTHUR SCHWARTZ'S NEW YORK CITY FOOD
7 11
Last nite was my last nite out in 2007, and a great finish at Cru. Last time I checked I still was at 19 pounds less weight than 2006, and the flush's and cleanse's really helped. 2008 I hope to keep that up, and to loose those last 10 pounds......
07's 11 best in no order are.....
Tommaso's (Chef Tom cooking for us personally)
Cru
11 Mad
Momofuku
Trestle on Tenth
wd~50
Bar Masa
Insieme
Degustation
Sushi Yasuda
Aburiya Kinnosuke
Happy and healthy and yummy new year to all!!
Had a great meal at Cru last night. This was my second visit, but the last was years ago. Not much new to report except that the food is still excellent; the wine list still requires more time than is left in the universe to wade through; and bringing along someone who can pick up the check is still strongly recommended.
Before going I called my friend Alex M., who used to be a sommalier at Cru, to see if he could recommend any hidden gems on the list (and, yeah, to see if he could get me some vip treatment) and he said - I kid you not -there weren't any hidden values left on the list because Skinny and his friends had drunk them all.
Thanks a lot Skinny!
small batch tonic waters :
there is Q tonic from brooklyn. and another from boston and another from the uk. will check and advise.
locavore : oxford english word of the year '07
8 @ www.catalanfoodandwine.com in u-stun tx 2nite. c-fud stew = big yums. also "crab fingers"?! wtf? yummy, but call them wat they r ... claws!
kthxbai
shake shack at shitifield
Bay Ridge has a tiny yet delish new place for those whom like rich full flavored classic food Petit Oven....
She used great butter and lots of hearty meat cream etc but all the food is yummy and correct (and organic if possible) and well priced.....
We pick up but its still BYOB for dine in....
276 Bay Ridge Ave
Brooklyn, NY 11226
(718) 833-3443
first stab at new Momofuku was awesome, and to me more yummy than Saam Bar......we had pork 6 ways and a sensation baby squid dish and a grand cru spanish mackeral......great meal, GREAT!!
Master Cleanse #4: previous #4 failed, I was just too hungry, so I MC'd during day and Vegan'd at night......yesterday was day one and it was tough but I held up, today should be easier......
These should be happy times for owners of small farms. Not only are commodity prices way up, but the buy-local movement has caught fire around the country. Rapidly growing numbers of people are embracing the romantic notion of buying food directly from area farmers, sometimes driving hours into the countryside to buy veggies, meat and milk.
The number of farmers markets over the last five years has increased more than 50 percent, to nearly 4,500 from 2,800, according to the US Department of Agriculture. Since the European idea of Community Supported Agriculture (CSA) was adopted by a handful of US farms twenty years ago, enabling consumers to buy shares in the output of local farms, the concept has been adopted by as many as 3,000 small farms across the US. Thousands of consumers are trekking out to dairy farms to purchase suddenly popular unpasteurized milk for its perceived health benefits over the pasteurized stuff, according to the Weston A. Price Foundation, a promoter of raw (unpasteurized) milk consumption. (Retail sales of raw milk are prohibited in most states).
Cracking Down
But as the re-emergence of a farm-to-consumer economy draws increasing amounts of cash out of the mass-production factory system, the new movement is bumping up against suddenly energized regulators who claim they want to "protect" us from pathogens and other dangers.
Federal and state agriculture and health authorities say farmers are violating all kinds of regulations to meet fast-growing consumer demand, such as slaughtering their own hogs and cattle instead of using state and federally inspected facilities, and selling unpasteurized dairy products and cider without the proper permits. Farmers feel there are other issues lurking in the background and driving the regulators--for example, the National Animal Identification System (NAIS) under which farm animals are tagged with computerized chips for tracking; in most states the federal program is voluntary, but in Michigan it is mandatory, so the regulators who tested Greg Niewendorp's cattle for bovine TB also affixed radio frequency identification tags to their ears.