...more recent posts
cooking shall happen again....realized and have known the need to chill in many ways inc cooking......best dish made in years (linda agrees), usually I overcook but flavors yummy, here is correct cooked dish.....oyster/hen of the woods/crimini (EVOO crete/garlic/onion/mix salts) + peconic bays (butter/EVOO tuscany) + reduced in house solera'd wine
comprando entre tablones – aesop store in paris
Happy Thanksgiving.
Why Is Our Thanksgiving Bird Called a Turkey?
(Answer: Because, of course, it came from Turkey)
by Larry E. Tise, Historian
East Carolina University
jamon living on the road in spain
Are people cooking Thanksgiving? How are you doing your Turkey? Any interesting ideas for sides?
Since i have nothing to do with my self these days thought Id post anything that seems to have been overlooked for while..Like the fact that the place Ive been going to for around 30 YEARS now on 8th ave for cuban food--now know as Havana Chelsea...has-on the right day-the friggen best roast pork dishes you could ever want to eat...which I am right now. Awsome crunchy skin stuff with major real funk flav.....damn...Oh yeah $9.75 w rice and bean
Why Portland Is America's New Food Eden
very berry
good gravy
you are what you eat.
listen to the
entire album
via wfmu / track listings
the physiology of taste
via bookforum
what the fuck does this mean NYTimes??
The Cheat: The Greens Party
Kale and chickpea recipes so good, meat becomes the side dish.
to give Lotus of Siam a run for the 2010 thai prize
"Simply put, it's some of the best Thai food we've had outside Thailand."
Rowan Jacobsen explains terroir—the "taste of place"—and the way local conditions such as soil and climate affect the flavor of wine and other foods. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields is the first guide to how our environment influences some of our most iconic foods—including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. It includes recipes by the author and important local chefs, and a complete resource section for finding place-specific foods.
bell's two hearted ale
Had an early dinner last night with Dave and b. at The Fat Radish (website coming soon), a new place at 17 Orchard St. (between Canal and Hester) in an old Chinese sausage factory. Slideshow of the beautiful interior here. The food was very good. I've been thinking about how to describe it, and it's difficult. It's certainly not super fancy. No molecular gastronomy or anything even close to that. But it's not merely the very popular American comfort food thing either (even though there is a grill cheese on the menu.) There are lots of international influences (chorizo and chick pea tagine; monkfish vindaloo) along with some fancied up American fare (an *amazing* celery root pot pie - the best thing we had.) Hard to hang a label on it, but it's thoughtful without trying too hard, and very very tasty. Or you might say, it's simple food that shows an inventive and experienced kitchen.
The wine list is varied, with bottles starting in the high 30s and not going too stratospheric. A mix of European and domestic, with at least something for everyone. We had a Dressner JP Brun Beaujolais ($39) that was a winner, and I noticed a Lopez Tondonia a little further down the list (always makes me feel good about a place to see one of those.) Probably not a wine destination with 10 Bells not far away, but certainly interesting enough.
The owners have a catering company, Silkstone, but this is their first restaurant. Apparently Silkstone has lots of fashion based clients, and combining that with the restaurants location amid the new LES gallery row, makes for a decidedly beautiful crowd. We went at 6:00 and it was fine, but by 7:30 the place was filling up, and I don't think any of us older folks would want to be in there during prime time. Still, if you can eat early, definitely worth a look. I guarantee we'll be hearing a lot about it. Some places just have the buzz and The Fat Radish is definitely one of them.
We’ve just received a bit of exciting breaking news at the Portland Monthly headquarters: Saucebox, Bruce Carey’s very hip Asian-fusion happy-hour mecca, has announced that it has a new executive chef coming aboard. The job goes to Jason Neroni, who has previously headed up the kitchens at Southern California’s Blanca , Manhattan’s 10 Downing, and Brooklyn’s Porchetta (now closed).
Saucebox’s former executive chef, Gregory Gourdet, is now at Departure, the sleek Asian restaurant atop the Nines Hotel.
More details on Neroni’s plans to come…
http://www.vimeo.com/14396708