...more recent posts
need very impressive dessert's or other snack's french--la bergamote 169 9th ave near 20th
Ted Nugent Sued Over Dinner And A Show
Jan 23, 2001, 10:15 am PT
A Lincoln, Neb. couple is suing Ted Nugent in Lancaster County, Neb.
Court for allegedly dropping the ball on an Internet auction in which
they paid $1,535 for dinner with the rocker and front-row seats to one
of his concerts, according to the Associated Press.
Ron and Krishelle Bennett won an eBay Internet auction which allegedly
gave them unrestricted backstage passes and front-row seats to Nugent's
Aug. 25, 2000 concert at Sandstone Amphitheater in Bonner Springs, Kan.,
as well as a sit-down dinner with the singer-guitarist.
,br>
In the lawsuit, filed Monday (Jan. 22), the couple has alleged that they
only received limited access backstage passes, seats that were 30 rows
back from the front row, and that Nugent did not join them for dinner but
rather only spoke briefly with the couple before the show.
"This guy was my hero," said Ron Bennett, as quoted by the Associated
Press. "I was thrilled to see him, and he basically destroyed my entire
belief in rock and roll."
The Bennetts are suing for fraud and breach of contract, seeking an
unspecified amount in damages.
I'm having a hell of a time getting around the net today, so no link, But. In todays NYT Dining out section za article by Amanda Hesser "So you think your kitchen is small?" on vest pocket restaurants featuring Caviar Russe, Prune, Tasting Room and 71 Clinton FF. lotza pics (including Wylie) and tips (learn to use a whisp, they use less counter space than a mixer) for your own small kitchenz. Also a wine article called "The Rinse Cycle".
Ok, fuckit, a link.
Grand Sichuan Int'l Midtown has been open for some months now @ 745 9th Ave--they just added another page of new dishes--now it has two different menu's from its sister at 24th/9th Ave--BYOB & cripy fried eel rules!!
Lupa is still one of new yorks finest--the pasta with pecorino and black pepper is so f'in yummy and the tuna belly course still stay's on my mind days later--two bottles of wine and 4 dishes cost $108 with the tax!!
just returned from my second meal at "A Salt and Battery"
112 Greenwich Ave (owned by Tea & Sympathy)--so far so great--fresh fish with a wonderful batter--have still to try the chips, mushy peas, baked beans, and deep fried beets--dont think i am ready yet for the deep fried mars bar...
"Did beer come before bread? To answer the question scholars helped
concoct a Mesopotamian brew from a 3,800-year-old recipe etched in
clay."
carnival italian stylie
how's got cable?? Door Knock Dinners featuring Morimoto and Michiba: The New York Special, aired in June of 2000 on the
Food Network, featured a half hour segment with Michiba and Morimoto participating in a Door Knock Dinner (they
attempt to make a meal out of what's in a surprised person's fridge). The segment will be aired on Food Network on
Friday, December 29 at 6 and 9pm (PT) and again on Saturday, December 30 at 4:30pm (PT).
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