...more recent posts
The Wine Trials
Robin Goldstein talks about this year’s best wines under $15. He’s co-author of The Wine Trials 2010, a bestselling guide to inexpensive wines tested by a double-blind panel of wine experts and consumers.
So, due to some sort of security breach, our virtually wooden computer cracked into the Momofuko Ko rest. zone and snagged two spots for last night....I was clicking away on their site like a fucking Rhesus monkey to confirm and all, given the stress that ensues when dealing with their system....After I calmed down only then it dawned on me that I had to figure out how the hell I was going to pay for this...Anyway, would have to say was totally worth it...I don't know, maybe I don't get out much, but this was pretty great. Ten or so courses, best maybe first 6- vibrant fresh sushi/crudo items, tiny amazing oyster (dont ask what kind) came first..Then various little tortelliini w/duck in pretty crazy salty broth which worked best w/intense basil leaves,,,def too salty on own, but had it all anyway...great torn pasta w/snail&something sausage and crispy chicken skin, raw fluke w/buttermilk poppyseed combo, now classics (I guess) soft cooked egg w/caviar and tiny chips, sweet ass onions...& the shaved foie thing delivered for sure...then some duck platter...to be continued...
lets do eat here mb/team.... GOLDEN PALACE 140-09 Cherry Avenue (Kissena Boulevard), (718) 886-4383. Spring roll, chicken-mushroom stew, pork and cabbage cake.
From todays times.... http://www.nytimes.com/2010/02/10/dining/10chine.html?ref=dining
fried in houston (reef) via ree
yo, adria!
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).