...more recent posts
the physiology of taste
via bookforum
what the fuck does this mean NYTimes??
The Cheat: The Greens Party
Kale and chickpea recipes so good, meat becomes the side dish.
to give Lotus of Siam a run for the 2010 thai prize
"Simply put, it's some of the best Thai food we've had outside Thailand."
Rowan Jacobsen explains terroir—the "taste of place"—and the way local conditions such as soil and climate affect the flavor of wine and other foods. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields is the first guide to how our environment influences some of our most iconic foods—including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. It includes recipes by the author and important local chefs, and a complete resource section for finding place-specific foods.
bell's two hearted ale
Had an early dinner last night with Dave and b. at The Fat Radish (website coming soon), a new place at 17 Orchard St. (between Canal and Hester) in an old Chinese sausage factory. Slideshow of the beautiful interior here. The food was very good. I've been thinking about how to describe it, and it's difficult. It's certainly not super fancy. No molecular gastronomy or anything even close to that. But it's not merely the very popular American comfort food thing either (even though there is a grill cheese on the menu.) There are lots of international influences (chorizo and chick pea tagine; monkfish vindaloo) along with some fancied up American fare (an *amazing* celery root pot pie - the best thing we had.) Hard to hang a label on it, but it's thoughtful without trying too hard, and very very tasty. Or you might say, it's simple food that shows an inventive and experienced kitchen.
The wine list is varied, with bottles starting in the high 30s and not going too stratospheric. A mix of European and domestic, with at least something for everyone. We had a Dressner JP Brun Beaujolais ($39) that was a winner, and I noticed a Lopez Tondonia a little further down the list (always makes me feel good about a place to see one of those.) Probably not a wine destination with 10 Bells not far away, but certainly interesting enough.
The owners have a catering company, Silkstone, but this is their first restaurant. Apparently Silkstone has lots of fashion based clients, and combining that with the restaurants location amid the new LES gallery row, makes for a decidedly beautiful crowd. We went at 6:00 and it was fine, but by 7:30 the place was filling up, and I don't think any of us older folks would want to be in there during prime time. Still, if you can eat early, definitely worth a look. I guarantee we'll be hearing a lot about it. Some places just have the buzz and The Fat Radish is definitely one of them.
We’ve just received a bit of exciting breaking news at the Portland Monthly headquarters: Saucebox, Bruce Carey’s very hip Asian-fusion happy-hour mecca, has announced that it has a new executive chef coming aboard. The job goes to Jason Neroni, who has previously headed up the kitchens at Southern California’s Blanca , Manhattan’s 10 Downing, and Brooklyn’s Porchetta (now closed).
Saucebox’s former executive chef, Gregory Gourdet, is now at Departure, the sleek Asian restaurant atop the Nines Hotel.
More details on Neroni’s plans to come…
http://www.vimeo.com/14396708
Not exactly food, more of an ingestible substance. Medium size me!
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.
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
Food Labs: Top 6 cooking myths.
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"
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.
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
SAGRA DI BOLOGNA
Fourth Annual Portland-Bologna Sister City Fundraiser
(our pal Joe, Tara's husband is showing his wines:>)
Bab al Yemen
SCROOM centric restaurant in Oregon....