...more recent posts
yahoo to Saveur again / in the current issue The Saveur 100 / #96 SMARTEST "Thing to Leave Out of Wine" 'What was it we liked so much about the 1999 Brander Sauvignon au Natural from Santa Barbera county? The luscious fruit? The steely elegance? Sure-but what we really liked about it was NO OAK. Oak in wine is like garlic in cooking-a little bit adds flavor ; a lot ruins it. Winemakers of the world: tone down the oak or just forget it all together!'
if any one needs a great wine list and is near Watertown/Waltham go to Il Capriccio 888 main st Waltham 7818942234 --the list is long well thought out and not too expensive--the food heavy but nice w/ veggies, salads and other lighter foods good
from linda:
At UnBagelivable next door to Ruthy's Cheesecake and Rugelach Bakery at
Chelsea Market, 415 W. 15th St., the jelly doughnuts go nearly as
fast as they're baked - and with good reason. Round and high and
dusted with granulated sugar, they're delicious, and stuffed full of a
rich raspberry
jam that tastes as fresh as if it were preserved that morning. And
only 70 cents per doughnut!
get ready to rock in montauk--we will be getting a shipment from these fungi's
What are Glutamate and MSG?
Glutamate is one of the most common amino acids found in nature. It is the main component of many proteins and peptides, and is
present in most tissues. Glutamate is also produced in the body and plays an essential role in human metabolism. Virtually
every food contains glutamate. It is a major component of most natural protein foods such as meat, fish, milk and some vegetables.
MSG is the sodium salt of glutamate and is simply glutamate, water and sodium. In the early 1900s scientists isolated the
ingredient-glutamate-in plants that is the essential taste component responsible for greatly enhancing flavor. In the early part of
this century, MSG was extracted from seaweed and other plant sources. Today, MSG is produced in many countries around the world
through a natural fermentation process of molasses from sugar cane or sugar beets, as well as starch and corn sugar.
Flavor Enhancement Properties
When present in its "free" form-not "bound" together with other amino acids in protein-glutamate has a flavor enhancing effect in foods.
When MSG is added to foods, it provides a flavoring function similar to the naturally occurring free glutamate. MSG is used to enhance
the natural flavors of meats, poultry, seafood, snacks, soups and stews.
Multidimensional scaling experiments, which are used in sensory research, indicate that MSG falls outside the region occupied by the
four classic tastes of sweet, sour, salty and bitter. This distinctive taste is known as "umami," a word coined by the Japanese to
describe the taste imparted by glutamate.
I've recently discovered that my favorite (well, one of...) restaurant Prune has one table "downstairs" that can be reserved for a private party. I think we could squeeze 8 people. It's a small, alcove like experience, but supposedly it is very charming. I know they'd let us bring vino for a reasonable corkage. Anyone up for a dmtree holiday meal? (or after-holiday meal?) Maybe sometime between Jan 1 and Jan 12?
Reuters:
Holiday revelers have tried many an odd cure for hangovers, but now doctors suggest one that really might work. Eating honey, according to the National Headache Foundation, could help you avoid hangover headaches altogether.
``Honey on a cracker or piece of toast, before or after drinking, may prevent a hangover,'' according to a statement from the headache experts.
``Honey--as opposed to some other sugar stores--has fructose, which competes for the metabolism of alcohol,'' Dr. Merle Diamond, associate director of the Diamond Headache Clinic in Chicago told Reuters Health. This competition prevents the rapid change in alcohol levels that causes the 'bang' headache in the morning, she said.
``Tomato juice, another good source of fructose, also helps to burn alcohol faster,'' according to the National Headache Foundation.
``But honey works best,'' she said.
More information at www.headaches.org
hey joe where you going with that gun in your hand
Hey Mike, I found the wine glasses for everyone else to use on NYE.
we prob post more about 71 Clinton Fresh Foods than any other restaurant but let me give my 2 cents about last nights dinner--a new mustard gnocchi/chanterelle/nantucket bay scallops app rocked and the new snapper presentation is a triple wow
i am not anti animal eating just pro veggie and when things are normal (if i guess is better) than i will eat some more critters....from Tikkun---...a major shift to veggie eating habits would enable humans to live more lightly on the land...less enviromental damage...better human health...a more rational veggie system of land use would allow for the possibility for feeding more people adequately on a global scale and this would contribute to a more just stable world order. Given that we are increasing population at 250,000 a day this veggie option gains more urgency and appeal.
30 species of plants provide 95% of food--WE NEED SOME DIVERSITY
A herd of buffalo can only move as fast
as the slowest buffalo. And when the herd is hunted, it is the slowest and
weakest ones at the back that are killed first. This natural selection is
good for the herd as a whole, because the general speed and health of the
whole group keeps improving by the regular killing of the weakest members."
"In much the same way, the human brain can only operate as fast as the
slowest brain cells. Excessive intake of alcohol, as we all know, kills
brain cells, but naturally it attacks the slowest and weakest brain cells
first. In this way, regular consumption of wine eliminates the weaker brain
cells, making the brain a faster and more efficient machine.
That's why you always feel smarter after a few glasses of wine.
havent eaten at Gramercy Tavern since they opened, they got some good cooking over there!!
K-J founder richer than Oprah, Forbes list says
October 21, 2000
By TED APPEL
Press Democrat Staff Writer
The wine boom has now created its first billionaire: Jess Stonestreet Jackson, who started with a small vineyard in Lake County and built a wine empire headquartered in Santa Rosa that produces premium wine around the world.
Jackson, founder of Kendall-Jackson Wine Estates, is one of the 400 richest people in America, according to a yearly list published last week by Forbes magazine.
With an estimated net worth of $1.3 billion, Jackson debuted at No. 223 on Forbes' list of the super-wealthy, beating out junk bond king Michael Milken, talk show magnate Oprah Winfrey, Disney chief executive Michael Eisner and Jackson's archrival in the wine business, Ernest Gallo.
Just have to post a quick word about Prune (First Street btw 1st and 2nd Ave.) We were going there when it first opened (about a year ago?) and have always liked it, but for some reason we stopped going. I guess it just got too popular. It's a very tiny place. But this week we went twice, and once again I am sold. Incredible. You must have the anchovie app (even if you think you don't like anchovies.) The ham and fig app is quite beautiful, and the carnivores made quick work of it. The bone marrow entre had my friend Andrew (an englishman not too easily impressed by such things) absolutely swooning. The grilled whole fish of the day is a simple, dependable dish, if you lean more toward the sea. Small, reasonably priced wine list, but bring your own for $15 if you must have something fabulous (the food is worth it.) The staff is great. Make reservations. Did I mention to make reservations? Tiny bar, and no place to wait (which you might have to do even with reservations) but well worth it.
Just killing time. Search engine fun. 71CFF links:
Here. Here (scroll down to "Old Friends".) Here (huh?) Here. Here.
we need to do a simple white truffle meal at some point--fresh eggs / truffle's + simple pasta / truffle's--jmb can you find out if we can get some wholesale??
Maybe Wheel will comment more fully, but here's my quick take. We went to ESCA last night, which is the all seafood restaurant in the Mario Batali empire (you know, the guy with the food show, the long red hair, and the funny shoes who brought us Po, Lupa, and Babao.) The menu had us absolutely dizzy. We literally wanted to order evey single thing (well, O.K., only MB and I wanted to order the sea urchin.) All Italian wine. A great Northern Italian white from the area (Tirol) we traveled through last year, and an amazing example of the elusive (red) Lagrain (sp?) grape which we searched for in Italy, but now it seems finally found the one we wanted right here in NYC. With the Quinterelli for dessert we were feeling no pain. Oh, the food? Great. The fried fish was amazing (vongole and the frito-misto (sp?),) maybe the best I've ever had. Pasta's (as you might expect at a Mario restaurant) were perfect, although the perriwinkle and chilie was not as amazing as we had hoped. The eel (appetizer) was also not a favorite (although surely not bad.) The beet and botarga salad was a winner, as was the big stuffed clam (anyone remember what that was called?) I'd say: order lots of appetizers. Expensive; sure. Weird location - 43rd and 9th; for sure. Good time; good bet.