...more recent posts
moby's teany is bottling iced tea. it was only $1.65 at the deli but $2 at the website. ill have to check on the store price. decent. certainly less sickly sweet than snapple.
Still getting to know the new 'hood. So far I've found two gems, both from the same owner. Brown is a little cafe on Hester between Ludlow and Essex. Very nice. I am already sure this will become my regular breakfast / lunch spot. And then right next door is Orange, a small market which you can also reserve for private parties (their third business, Green, is a catering company.) I had been bemoaning the lack of quality food shopping down here, but Orange makes it all better. And it's all the more surprising given it's tiny size. But they literally have everything I need. Very european. Not many products, but they are all the best. Plus breads, cheese, meats (great prosciutto, yum) and a small selection of vegetables. Okay, sure, it's expensive, but so worth it. Very very nice.
greenbrownorange.com
Copy of a NY Times article on cooking scrambled poached eggs. I meant to save this when I read it a few months ago but I forgot. No problem though, thanks to teh intarweb!
beers in aluminum cans, ehhh.. beers in aluminum bottles, hmmmm?
Ideas In Food: Improvisation and experimentation in the kitchen by Chefs Aki Kamozawa and H. Alexander Talbot
My new breakfast of champions: egg, speck, and cheese piada from Piada, 3 Clinton Street. $4.06. Yum.
"The first push to delve into the mystery of beer flavor occurred in the mid-1970s, when a team of flavor chemists from 40 countries identified 800 chemical compounds in the beverage. These compounds—some individually, most in combination—contribute nearly 125 distinct flavors to beer. Brewers use the word flavor broadly, to include tastes, odors, and mouthfeel."
beer pairing with food.
burger blogging
tasting menu: focused on food
ratebeers best
portland Or brewpub scene
nobu 57
Opaque (dining in the dark)
Flying to the windy city today. Allegedly on the itenary is a stop at Berghoff's, which is closing it's doors in February. What's the opposite of nouvelle cuisine? I'm guessing it will be similar to the heavy, pickled/cured German-American food I've had in south-central Texas.
wow, not only did wd~50 make the #4 slot for best of ny per ny mag, but #1 best value for its tasting menu......justice is served!!!!
skinny
cross posting real-estate onto the food page : Lower East Side: "Any idea what's happening on Orchard St [near Broome]? There are about 4 storefronts in a row getting gutted simultaneously. Couldn't possibly be a coincidence, right? One (or more?) of them will be a Mexican joint called El Bocadito - any idea about the others?"
Last night: a remarkable meal at Paul Liebrandt's (formerly of Atlas and Papillon) Gilt (housed in the former Le Cirque 2000 space in the New York Palace Hotel). It sometimes seems silly to talk about food, even more so when it is really good. But suffice it to say he manages to walk the razor's edge with his tasting menu, swerving from the opulent (table side service of a whole giant lobe of foie gras encrusted in a shiny shell of beet), to the sublime (a truly elevated use of spices reminding one how small our lexicon of these powerful adverbs has become.) Go if you can eat without check fear. Desserts and wine fail to live up to Liebrandt's cooking, so if not tasting and wine pairing, save on expenditure in theses departments. We went to Cru first to get our inebriation on (Gilt's list makes Cru seem like a dream bargain).