...more recent posts
A GALLON jar of pickles sits near the register at Lee’s Washerette and Food Market, a mustard-colored cinder-block bunker on the western fringe of this Mississippi Delta town.
Those pickles were once mere dills. They were once green. Their exteriors remain pebbly, a reminder that long ago they began their lives on a farm, on the ground, as cucumbers.
>hic<
finally did the di fara pizza experience......forgettaboutit best pizza ever!!!.....might go back manana for the porcini pie
has anyone used a vacuum coffeemaker?
you are what you eat. (file under crossfiled)
So Vaynerchuk, 31, has taken over the liquor store his father started and built a 40,000-square-foot store in Springfield, N.J., devoted mostly to wine. He also started Wine Library TV, an almost-daily video blog featuring his wine tastings that he posts on his Web site.
you put vegetable oil in my cocoa butter!
i was saying the other night how hard it was to roast beans in manhattan. well, it took an engineer to figure it out. now all he needs to do is learn how to ice a latte and he'll be in business.
Get Skinny #7
Its time to get back on tract here after too much fun eating and free my body of decades of toxin.......Master Cleanse Take #2, I hope to beet the last one of 6 days by at least one day......Than its spring/summer eating like a pig (Veggie Heaven) till we resume the cleaning this September.....
Tasty treats are starting to pop up out of the ground....
Locanda Vini Olii which has always been at the top of my NYC eating charts from day one.......spring fava's, spring chich pea;s (new to me), asparagus blanco, than pasta pasta pasta, insanely great steak (Italian low fat breed from Montana)
While some people say the best pizza in NYC could be this new-ish place on 12st?? First Ave near 12th??....My fav is at The Modern's Tarte Flambee but in a micro thin version, stunning, at $12 and easy to eat it solo (with a beer), its a $25 snack spot w/ tax and tip, so its dear but its living!!
Bar Masa's tofu salad is another $12 treat that I cant get out of my head (mouth).......greens, raisons, pine nuts, is this Japanese, but than add the insane tofu, and the wasabi dressing = WOW!!!....the deep fried spring flowers rock too
jim.....fyi
The Jason Neroni files: leaves Porchetta citing irreconcilable differnces, reportedly finds himself the subject of an arrest warrant, says it's all good, gets arrested, and finally, is released with a court date, but not before getting the full treatment.
(skinny)
couldnt pass up this headline number three on the soy milk charts from the good folks at wingnut daily:
Soy is making kids 'gay'
skinny recommended Woochon, at 10 W 36th a while back. Still good? any recommendations of Korean restaurants in that vicinity?
the first rule of milk club is you don't talk about milk club
doesnt seem possible but ive actually gained weight on a diet of steak sandwiches, hamburgers, french fries, pork dumplings, bacon and egg sandwiches, chicken salad sandwiches, coffee cake muffins, brioche, cashews, snickers ice cream bars and perrier. must be the carbonation, right?
should i exercise to lose weight or just induce a mild coma? oh, who am i kidding? tell them to put me on the low fat feeding tube.
The Best Recipes in the Worldthe book / debuts tonight ch 13 at 9
Mark Bittman—who writes “The Minimalist” column in the New York Times—tells us about traveling the globe in search of the best recipes in the world for his new PBS series.
A Twist of the Wrist: Quick Flavorful Meals With Ingredients From Jars, Cans, Bags and Boxes” (Knopf)
The chef admits that she was not familiar with Rachael Ray’s “30 Minute Meals” when she started the project, or at least she’s too polite to say that hers are 30-minute meals that would make Thomas Keller say yummo: orzo with dried porcini mushrooms, radicchio and aged balsamic vinegar; white asparagus in brown butter topped with a fried egg and capers; key lime custards with crème fraîche. Some of the recipes came from fellow food professionals, like Ruth Reichl, the editor of Gourmet magazine, whose recipe for blueberry pie calls for frozen berries and a store-bought crust. “You talk to a chef who works all day and comes home hungry, these are the things they make,” Silverton said. “You don’t come home and do a braise.”