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top ten ny 2009 in no order
sadly or not i dont try a lot of new places
Marea
Aldea
wd~50
Marlow & Sons
Tomasso's
Trestle on Tenth
Locanda Vini Olii
Gramercy Tavern
Bar Masa
Momofuku
- Skinny 1-03-2010 10:48 pm [link] [1 ref] [add a comment]

Chateau Duhart Milon 1985 150 ml for dinner. Interesting older wine.
- mark 12-24-2009 3:33 am [link] [1 comment]

i had grand cru veggie dumplings here last night, $2!!
- Skinny 12-08-2009 3:26 pm [link] [2 refs] [1 comment]

15 year old wisconsin cheddar goes on sale


- bill 12-07-2009 9:56 pm [link] [1 ref] [4 comments]

black dragon tea bar blog

via vz
- bill 12-03-2009 9:58 am [link] [add a comment]

where do you get 6oz of black truffles by saturday. just asking


- bill 11-19-2009 3:19 am [link] [7 comments]

If anyone goes to Oaxaca i have a locals' restaurant list (only 33% are in the guide-book we have)......with our Kid Crew we cant get to them all but here are some he listed...

Teatro Culinario: Molecular gastronomy Oaxaca style. Prob one of the best culinary experiences in my life. No menu's must have reservation.

Itanoni: Owned by an agronomist recognized by Slow Foods for his passionate work presenting tastings of select un-hybridized corn and veggies from diverse regions.

Yu Ne Nisa: Isthmus region cooking, try gugheguina, armadilo soup and iguana tamales.

I hear Mexican foodies come to eat in Oaxaca from all over Mexico....
- Skinny 11-18-2009 5:48 pm [link] [3 comments]

Considering a BlueStar range. Seems like just about the most intense cooking instrument one can get in a 30" stove.
- mark 11-12-2009 9:22 am [link] [7 comments]

antipastists
- dave 11-04-2009 9:25 pm [link] [add a comment]

steak house or gay bar

got 11 of 15 right.
- bill 11-03-2009 7:16 pm [link] [3 comments]

With his first book, titled "Momofuku," Mr. Chang will take his message to a wider audience. The 303-page book, coming out Oct. 27 and priced at $40, aims to replicate Mr. Chang's natural voice, which means occasional use of the word "like" to punctuate Mr. Chang's thoughts, and liberal use of profanity. Readers are instructed not to "f— it up" when handling a pricey piece of foie gras, for instance. Some of the recipes are likely to be daunting to home cooks—such as one that requires boiling a pig's head ("if there are any hairy patches, dispense with them" with a blowtorch, the recipe directs).
- bill 11-02-2009 5:44 pm [link] [2 comments]

Shake Shack burger reverse engineered.
- jim 10-20-2009 9:25 pm [link] [1 comment]

The Ketchup Conundrum Mustard now comes in dozens of varieties. Why has ketchup stayed the same? malcolm gladwell for the new yorker


- bill 10-20-2009 6:22 pm [link] [1 comment]

ydrivela


- bill 10-20-2009 1:22 pm [link] [1 ref] [add a comment]

Bonny Doon Vineyard Cellar Door Café of Santa Cruz in Santa Cruz County ... by the Sea
- mark 10-19-2009 10:14 pm [link] [1 comment]

judith jones


- bill 10-19-2009 6:55 pm [link] [1 ref] [add a comment]

portland's first community supported kitchen
- Erin Boberg 10-14-2009 11:47 pm [link] [2 comments]

ss on dbgb


- bill 10-14-2009 5:29 pm [link] [1 ref] [add a comment]

tea drinkers, what are your favorite morning teas? decaffeinateds need not reply. i'm looking for black and strong.
- linda 10-13-2009 6:04 pm [link] [7 comments]