...more recent posts
Good Veggie Eating.....as I still try to a-mass alot of pork and fried pufferfish points, I had a couple vegge meals this week.
1) Maoz Vegetarian (Union Sq and 8th St) : very good falafal plate what you can cover with many yummy things, not cheap but what is anymore
2) Gaam (11 W 30th) : Vatan which is under re-du opened a 2nd spot, mostly the same, but IMHO a great spot, fresh clean and awesome, best for a group and eat slow, beer goes well with the spice but it fills me up too much, $25 all you can eat on the food side.....
Rock n Bowl NY Style
(ex)Wetlands Owner and Blue Ribbon Owner's Cut A Gruve
By BEN SISARIO nytimes
Published: July 31, 2008
Opening a rock club in New York is not as easy as it used to be.
There’s the insane cost of real estate, as well as fierce competition as the battered music industry looks to live performances for steady income, and national promoters expand their reach into smaller spaces.
But hardest of all, said Peter Shapiro, who owned Wetlands in TriBeCa from 1996 until it closed in 2001, is just coming up with a new angle. That’s why he’s excited about Brooklyn Bowl, his spacious new room in Williamsburg. A combination 600-capacity music club and 16-lane bowling alley, it will also have a menu created by Blue Ribbon, a chain of restaurants in Manhattan and Brooklyn.
“To sit at a show, cock your head back, watch a band and then leave, it’s been done,” Mr. Shapiro said. “But to come see a show, do some bowling, eat some French-bread pizza from Blue Ribbon — that hasn’t been done.”
rachel Ray dog Food, and yes she is donating some profit to help doggies eat better too
http://www.rachaelray.com/pets/nutrish.php
Jean-Georges looks forward to tastings this week for the 50 seat pizzeria he’s doing with Sullivan Street Bakery’s Jim Leahey at 230 Ninth Avenue at 24th street. It’s Jean-George’s first pizzeria venture and Leahy’s first restaurant. Leahey is an icon to purists who admire his style of slow natural fermentation. “I’ve been using his bread for years,” says Vongerichten. About pizza? ”We’ll have our five cents to say,” he said. We being Phil Saurez. “He’s my producer. He did Michael Jackson’s "Thriller." Now he does me.” Vongerichten’s Spice Market is about to open in Doha (Qatar). He’s signed to do a steak house at the Pheonician in Arizona, and is negotiating with a landmark hotel to do a steak house in Manhattan. He won’t say where –“It’s still in negotiation and anything can happen.” Rumors I hear put it on the Upper East Side. ((from Gael Greene))
white trash bbq blog
whole paycheck
queen of the coop.
nutella snack and drink
loco foco
homestyle granita
egg-o
roll your own
gonna have to try this:
For those of you wanting to try an egg yolk ravioli, they're very easy. Marcella Hazan recommends a cup of flour and two eggs to make a pasta dough, mixed and kneaded till it's satiny, about ten minutes. While it's resting in plastic wrap in the fridge, mix into a cup of ricotta, citrus zest (any kind you like, lemon and orange are great, maybe a little juice), black pepper, espelette if you have it, some chives or minced shallot if you have it, kosher salt (and taste it for to make sure it's delicious). Make a pillow on the pasta for the yolk, put a little cheese on top to protect the yolk, and fold the pasta over it, using water or egg wash to seal the pasta. Boil gently for a few minutes and serve with a brown butter and some julienned parsley. The yellow ooze is worth the effort.
from ruhlman
New Orleans has gotten its beans back.
cant say this guy doesnt have a good press agent.