...more recent posts
280 to 180
Doctor: This is the 2nd test and your still too high, its time for lipator
Skinny: Doctor, I have been thru this before, my levels are always in flux, give me a couple liver flushes and it will be fine
Doctor: I dont believe in that stuff
6 months later
Skinny: So hows my cholesterol
Doctor: Amazing, what did you do
Skinny: Nothing
Doctor: Than the tests are wrong
Skinny: Well I did 3 liver flushes
Doctor: Your a poster boy but I still cant believe
this is the 2nd doc that cant open up, first was 300+ once and flushed it to 160
the liver flush is 1000+ year old, lipator turns 13 this year
Guiding Principles -
Michael Pollan shares some of his rules for eating wisely in the New Year.
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
Chateau Duhart Milon 1985 150 ml for dinner. Interesting older wine.
i had grand cru veggie dumplings here last night, $2!!
15 year old wisconsin cheddar goes on sale
black dragon tea bar blog
via vz
where do you get 6oz of black truffles by saturday. just asking
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....
Considering a BlueStar range. Seems like just about the most intense cooking instrument one can get in a 30" stove.
steak house or gay bar
got 11 of 15 right.
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).
Shake Shack burger reverse engineered.
The Ketchup Conundrum
Mustard now comes in dozens of varieties. Why has ketchup stayed the same? malcolm gladwell for the new yorker
Bonny Doon Vineyard Cellar Door Café of Santa Cruz in Santa Cruz County ... by the Sea
judith jones
portland's first community supported kitchen