...more recent posts
any one else doing the neti pot thing?
edible landscaping
Where was that coffee making thread? I can't find it so I'll start a new one here. We decided to stick with our french press and forgo the technivorm mostly due to price. But does anyone know anything about the aerobie?
chip of the month
ginger tea
ginger juice
ginger smoothie alternate version
Why we should all eat more veggies
1) Individual Health.....While you might be the lucky one that can eat meat 10 times a day and live to 90, its pretty universal that the more you flex in the plant world the more healthy you are.
2) Planets Health........Its amazing how much goes into making meat, mining the ocean floor just its right, etc etc
I have made it s far in 09 doing just about 5% animal (dairy/meats), I love my pork, bay scallops, heritage chickens and hope we have some to share with my grankids if I have any and can live long enough to MEAT them:>)
AMSTERDAM, N.Y. (AP) -- After he finished his lobster dinner, an upstate New York man apparently was still hungry for seafood so he swapped the lobster shell for crab legs -- and now he faces a petit larceny charge.
Montgomery County Sheriff's deputies said a 57-year-old man brought back a reassembled lobster shell to his local Price Chopper store and claimed the crustacean was spoiled.
The store manager was about to let him trade the lobster for a $27 bag of king crab legs when he discovered the lobster was just a shell. Deputies said the man ran from the store clutching the crab legs when he was confronted.
Deputies said the man had already devoured the crab legs when they caught up with him at home. He was given an appearance ticket to answer the larceny charge in court.
Finding Out Where Your Food's From: The Food Map
There's room at the Inn. We've got reservations at the Inn at Little Washington. I was told that gentlemen often choose to wear jackets, but there's no formal dress code. Fortunately, the party will not include any gentlemen. Ample slots were available for a 4-top on multiple nights. Economy? Upstaged by events Big Washington?
spain - on the road again
been watching this.... good stuff!
The 2009 Closings have begun......
Patois on Smith St, the first place to open there in the new era
Fiamma, the 3* place that lost its chef but still will this be the last of the 3*ers??
Ruby Foo's Uptown, the same owner (well old owner Steve Hanson sold out at the right time)
anti-mega
you bet your garden
Marlow & Daughters. Coming soon...
Hey Skinny, I got a can of wine preserver as a Christmas gift. Do you recommend?
some folks think this chef rocks......maybe will try
(from ny mag)
Shang
187 Orchard St., New York, NY 10002
Susur Lee is a household name in Toronto, where he named his restaurants Susur and Lee. At his Manhattan debut, located at the new Thompson LES boutique hotel, the theme is global Chinese, or variants of the traditional cuisine as emigrants brought it with them to other countries.
another to add to the 09 list, i hear its insane and still under the radar, but $$$$ (below is New Yorker)
Kyo Ya
94 E. 7th St. (212-982-4140)
by Leo Carey December 10, 2007
Kyo Ya specializes in kaiseki, a form of cuisine said to have originated in sixteenth-century Kyoto, initially as an accompaniment to the tea ceremony. To eat the full, ten-course meal at Kyo Ya, you have to book a day or two in advance, since esoteric ingredients are shipped from Japan. (The regular menu, however, can be ordered anytime, and abounds with similar dishes.)
The ambience is calm, the clientele largely Japanese, and the interior full of gorgeous details. A wall of rippling wood swoops near the bar; men’s and women’s toilets are marked by a fern and a flower, respectively. Plates, from thinnest glazed porcelain to chunky, asymmetric, almost volcanic stoneware, become an art form; you’re unlikely ever to see the same plate or sake cup twice. Despite the precision, there’s no anxious effort to impress, and you get the feeling that the staff would prepare food this elaborate even if they were just eating it themselves.
And it is elaborate. Pressed sushi is covered with a thin speckled film of kombu, edible kelp: it looks as if lacquer had been applied over the rice. A simple apéritif of shochu, garnished with tiny morsels of pear cut in leaf and star shapes, tastes the way you imagine dew might. Monkfish liver is presented in a vase of pebbles, abalone on a cushion of salt; you get to sear small rectangles of beef on a terrifyingly hot shiny stone. Dried mullet roe (which you grill over an open flame) looks like carrot, has the consistency of bean curd, and tastes like anchovy, only more so. Coupled with a rectangular tablet of daikon radish, it looks uncannily like a mah-jongg tile. Aigamo duck comes with a cake of mochi—a kind of rice polenta with a texture between dough and string cheese but stickier than either. (In Japan, people occasionally suffocate while eating it.) The kaiseki meal culminates in a dish that might seem plain: steamed rice. But the silvery Koshihikari rice from Uonuma is highly prized, and here it is served with condiments including twice-grilled salmon as light and brittle as a cracker and as salty and desiccated as jerky. If you can’t finish, you might be given a kaiseki doggy bag: rice balls encased in nori seaweed, and wrapped for the journey home in a bamboo leaf. (Open Tuesdays through Sundays for dinner. Dishes $9-$32; kaiseki from $120.)