...more recent posts
whats a good brand or online source for restaurant grade china plates. 14"? anyone?
Outstanding dinner tonight at Toro Bravo
05 vina Gormaz
brussel Sprouts
chantrelles
chorizo & canchego (with sherry jelly, tasty)
eggplant (with lamb, this stuff is like crack)
fried anchovies ( with fried lemons and fennel, awsome)
olive oil cake (with huckleberrys)
squash dumplings (with lamb, best dish of the meal)
terrine (rabbit pate with greens)
lustau, dry oloroso
Escoffier and umami -- artists got there first.
Rebel, Disgraced, Tries to Pull Off Rebound (from todays NYTimes)
((wow i didnt know))
NYTimes: Chefs as Chemists. Wylie, Wylie, Wylie...
Pork tartare??....nope.....
Chicken tartare??.....not sure its for me but yes its available...
I love Japanese food and sake, I have a stable of places I go to when I am entertaining customers, some of which I recomand to rav's or boo's. I feel you need to understand the food on more than straight taste, its texture, presentation and more. My passion began with the man whom got me off pure veggie living, Wyle D. He used to show me these Japanese mag's he would buy in like midtown, he called "food porno".
As many know the Japanese have come to town, and it keeps growing, Kai was an old haunt of mine, Sugiyama is the oldest I know of, have not been to both in a while but they rocked. I love the little places and the noodle joints, but one of my fav's is Aburiya Kinnosuke (of course not every dish pleases me, but its on my top 10, year after year).
They opened first Yakitori Totto (2004, smartly above Sugiyama). Yakitori is grilled chicken, street food. Here served are breeds of Japanese chickens, breed upstate. And all the chicken is done medium rare, unless you gringo on them. And when they opened the served chicken sashimi, but rumor is you can only get this at the newer Yakitori Torys (their 3rd restaurant). Both have plenty of pure Japanese food too but chicken (every part) is king.
Going tommorow after Bar Masa (best veggie/vegan snacking in NYC), I dont think I will be doing medium rare but I bet my guests will....
SOS CHEFS of New York
104 Avenue B
New York, NY 10009
from NYT listing of Ducasse suppliers of mushrooms (porcini)
eating your way through the hill country
Liver Flush 4......
I am hoping this last flush of 07, is the best (planned for this monday, now its the vegan/apple juice prep 6 days). Sadly my colonic lady is on vacation so I had to go upmarket and make a rez in NYC . She does the famous coffee implant so I guess the over 60% extra $$ has some gain. The coffee is supposed to draw the toxins out, so that + my new planned method (fasting the whole day before the + oral enema in the AM) is gonna leave me skweeky clean.....
Looking forward to 2008: Even more challenging that the Flush's and Master Cleanses, I plan to cut my apox 400 bottle annual wine consumption in 1/2 to ~200.....My body (and mind) is telling me to do it. This is gonna be VERY hard........
I touched the faceted glass, cool, but not cold. A floral-citrus aroma rose up, and as I took my first sip I marveled at how soft and delicate the carbonation was, the bubbles giving the flavors lift and energy without aggression.via edo
This was beer the really old-fashioned way. Today most draft beers are injected with carbon dioxide, filtered and often pasteurized, stored in pressurized kegs and served through gas-powered taps.
But the beer I was served was unpasteurized and unfiltered. Like the earliest bubbly brews, it was naturally carbonated, or conditioned, in its cask by yeast transforming sugar into alcohol with a side of fizzy carbon dioxide trapped in the cask. And it was served by muscle power pumping the ale up from its cask into the mug.
Shorty's .32 - 199 Prince St. at Sullivan. Super thumbs up. Best burger in New York. Amazing short ribs. Definitely worth a look. Dinner only. No reservations.
Shorty came up with Wiley through the Jean-Georges empire, but now has gone in something of the opposite direction doing absolutely perfect comfort food at his new 32 seat place. New York Mag, Eater, Andrea Strong.
It’s a classic Abe story — there are so many classic Abe stories — set at one of those panel discussions that crop up periodically about the death of delis, which seem to have been dying as long as the theater. Abe is Abe Lebewohl, who started the Second Avenue Deli on the Lower East Side in 1954 with 14 seats, bought out his partners and turned it into a beloved New York institution.
He was at that conference of food writers, in the mid-1990s, along with Mark Federman, the owner of Russ & Daughters, which is to “appetizing” what Second Avenue was to deli. Appetizing refers to smoked fish — lox, herring, whitefish — and even though it’s not corned beef or pastrami, it’s still Old World Jewish food loaded with salt, so he fit right in. Federman went first, speaking from copious notes, about how fish is good for you. When it was Lebewohl’s turn, he got up, noteless, and looked at the audience. “What am I gonna tell you?” he said. “My food will kill you.”
10 Things Your Restaurant Won't Tell You
what every kid wants to be for halloween this year.
with the end of times select also comes an additional bonus, they've opened up the archives. i always wanted to link to this previously expired story :
Kentucky Doctors Warn Against a Regional Dish: Squirrels' Brains
dont fear fig beer
(
Garrett Oliver, the brewmaster of the Brooklyn Brewery, is the author of “The Brewmaster’s Table.”)
this is the last of the old school italian delis in down town jersey city. 2nd street bakery
I thought Folgers tasted like poo until I heard of this
Score one more for the flexitarians:
"A person following a low-fat vegetarian diet, for example, will need less than half (0.44) an acre per person per year to produce their food," said Christian Peters, M.S. '02, Ph.D. '07, a Cornell postdoctoral associate in crop and soil sciences and lead author of the research. "A high-fat diet with a lot of meat, on the other hand, needs 2.11 acres."
"Surprisingly, however, a vegetarian diet is not necessarily the most efficient in terms of land use," said Peters.
The reason is that fruits, vegetables and grains must be grown on high-quality cropland, he explained. Meat and dairy products from ruminant animals are supported by lower quality, but more widely available, land that can support pasture and hay. A large pool of such land is available in New York state because for sustainable use, most farmland requires a crop rotation with such perennial crops as pasture and hay.