...more recent posts
My neighbor spent Sunday chasing Yellow Fin (Ahi) between San Diego and Catalina. They were running near the surface with dolphins. He landed a 30 lb one. I scored a nice hunk of sushi grade ahi. I cut it into two 2" thick steaks. Pan seared for 6 minutes in canola oil with just sea salt. With a side of sliced tomatoes with salt, pepper, extra virgin olive oil, and balsamic. Local pinot noir to wash it down.
bowrey growlers baby!
linden hill farm diner
the cider is flowing in bucks co as of today. thats the mash in the truck heading to some lucky pigs for diner.
closing: gourmet magazine
had the full DBGB experience, 4 courses of food in the back, it was all great.....i stuck to the seafood-pork-bird-veggie zone but our 4 top went all over.....rich and needed a few vegan days to flex back, but not too buttery and well worth the prices and great beer and wine
krug 375ml's are $60, not cheap but they are $60 retail
i suppose there is an on the go market for single serving instant coffees but i still find it ironic that starbucks which road the wave of quality whole bean coffee would in a search for greater revenue head back in the other direction. just drinking it now (they gave me a free sample). not terrible. they did a great job of replicating their burnt flavor.
Chanterelle has closed. I'm guessing our wedding kept them open a few months extra. Sad to see them go.
b. brought me back an amazing book from her recent European travels titled "Made in Italy Food and Stories" by Giorgio Locatelli, the chef at Locanda Locatelli in London. It's a cook book, but that's selling it quite short. Between recipes he writes at some length about Italian history as it relates to both ingredients and techniques. So you end up learning how and why various food stuffs as well as specific dishes are the way they are.
For example, there are some risotto recipes, of course, but also a couple of pages describing all the regional variations along with some remembrances from his childhood in the north. And then a couple more pages on the different kinds of rice, going into the history of their cultivation as well as some scientific explanations of what happens to the rice as it cooks. Then more pages on the history of Parmesan and Grana Padano. And only then comes a discussion of risotto technique. And only after all that are a few recipes offered.
By far the most interesting "cook book" I've ever read. Really informative. Highly recommended.
The Ten Most Wanted Resys in New York City
Friday, September 18, 2009, by Eater Staff
1) would love too
2) ditto
3) no thanks
4) show up at opening and eat at bar, or stay home w/ take out
5) no thanks
6) ditto
7) walk in when they open
8) would love too but there is lots of great fried chicken in nyc
9) gramercy any day in the front room walk in
10) is the food any good??
kinda dumb dear owner and bikini girls
sounds good
Civetta
98 Kenmare St
New York, NY 10012
(212) 966-9440
Seltzer Man Is Out of Action, and Brooklyn Thirsts
Ate at Manresa. Delightful. Familiar ingredients in unfamiliar preparations and combination.
In various Brooklyn neighborhoods, one such meal has been served roughly twice a quarter for the better part of 10 years. A restaurant-style dinner for work-crazed urban professionals, it is as steady and simple as it is elegant and rich. It features pork chops grilled and glazed in a reduction of maple syrup and balsamic vinegar, served with soft apple slices coated in same beside a mound of polenta lightened with goat cheese and fragrant with rosemary, beneath a dusting of Clinton-era nostalgia: chopped pecans and candied ginger.
That last bit is what marks the dish as restaurant-style fare, worth aping at home: candied ginger is an inexpensive gild, the sort of marker that allows a chef to charge $21 a plate instead of $17. The man who devised this one is Matthew Kenney, the once-white-hot celebrity chef who opened (and saw close) a gaggle of popular scene-restaurants in the 1990s and early oughts: his Matthew’s, on the Upper East Side, begat, among others, Bar Anise, Mezze, Monzu, Canteen, Commune, Commissary. They are all gone now.
“I probably had it on the menu at Commune,” he said of the pork in a telephone interview from Oklahoma City, where he was in the process of opening a “living foods” restaurant and education center called 105degrees. Now a kind of raw-food entrepreneur, Kenney is a partner in the organic Free Foods cafes in Midtown Manhattan; he has helped develop restaurants in Madrid and Winter Park, Fla. He hasn’t eaten meat in a long time.
Now is the time to snip those basil leaves off of your plants, whip up some pesto, and freeze it. That way, you’ll still be eating local even if you can’t get to a farmers’ market during the winter months. Most cooks have different methods of making and freezing pesto. Some rinse the basil leaves first while others swear it will turn them brown; some omit the cheese before freezing while others omit the garlic. There is no magic formula; however, after years of making and freezing pesto, I have settled on a few tricks that work for me. I hope they work for you too.
any body ever chew teaberry gum. ever do the teaberry shuffle?
any body remember a birch, bark or root-beer flavored chewing gum.
one more time!
dont know if this was mentioned before but i walked past it the other day:
japanese premium beef
any good pizzeria near times square?