...more recent posts
i dont like kendall jackson wines but they have a huge garden and sponser a tomato festival the KJ chef is well know (Food and Wine Chef of the Year 2001, same issue Wylie) and he's in town for Beard House dinner 8/26 , i think even though its with KJ wine i may go, my goal is to have my mind think heirloom tomato whenever i see a KJ bottle to hear thier name....
nytimes has an article in yesterday's dining out section about the woman who for the past year has been cooking her way through julia child's Mastering the Art of French Cooking. the ingredients and recipes are somewhat outdated by our standards and she estimates she's gone through 60 pounds of butter and cases of vermouth. and, of course, she's been blogging it all.
"I'm miserable so they can be happy," Ms. Powell said of her readers. "I'm like the Jesus of extreme cooking. I got fat and very unhappy for their sins."
Where to Go Next: The Year's 10 Best Openings
Rose Water in Broooklyn was DELISH again, it was only meal #4 but I love them, everything is hand selected fresh local, summer is a great time to eat there but fall is also, its a place we must go at least once a season.....
Nice! What test was MB using?
vacuum coffee brewer
Demerrara sugar :
Named after the Demerara area of Guyana, South America, from which it originally came. It is often described as natural, unrefined cane sugar. Today, Mauritius is a major supplier. It is a light brown sugar with large, slightly sticky crystals. Originally assumed to be a product of a sugar cane mill, but nowadays also produced in England and Canada in refineries. A popular product for tea and coffee in England, Australia and Canada, but not very well known in the U.S. An old Webster's Dictionary (1940s) describes it as a raw sugar having large superficially yellow crystals obtained by treating the sugar with sulfuric acid.
Day 3 : Wine #1 is 2001 Francois Cotat Rose.
One of the greatest Rose producer’s?? I feel so every time I check in….This one is shining right outta the bottle, at 12 hours open still cruising upward, yumster deluxe.
Wine #2 2000 Truchot Charmes, sensual and tender, temporal wine. Truchot is for lovers.
Day 4: Greek Rose (yet another bottle of my fav Rose for 2003 Summer…..)
Day 2: 2001 Antoine Arena “Carco Carco” Vin de Pays de L’Ile de Beaute, a Kermit Lynch estate. 100% Vermentino, and very expensive ($35 retail). Kermit controls the fine wine trade in Corsica for America. His other estate’s (Dme. Leccia) red has a large cultish following in Euroland, one restaurant friends and I ate in had over 10 year’s in vertical, but we drank 95 Truchot Charmes (which went great with the fish, but sent the wine guy into a tizzy, “You cant have red with with fish” The Wine Guy “Cant we please have the wine, were paying for??” Some Ugly American. It all started with the refusal of The Wine Guy’s offer of a whistle wetter of some herbs and booze, sorry Wine Guy in America its OK to drink Raveneau as an aperitif).
This wine is rich in texture and fruit, should go great with the monfish I bought right from the fisherman for $4 (the tail) yup four bucks and he skin’d if for me, caught this last night…..yahoo
Wines of Sakonnet Point: Day 1
Gatinois Rose : a cloudy day could not hold back the brightness of this wine, sipping this sunshine sent a hello to ever part of my tired body....
1999 Mascarello Freisa : (decanted 24 hours) a monumental wine, the only greater value to me is Briord Muscadet, in this world me know.... Sez Skinney
Corn of The Season (so far) : Walkers Farm, Little Compton
I am on Squid tour this month, 5 Greek spots, Milos again was very good, my fav has been Thalassa (tender & herb crusted), Pelagos was not so hot but others say nice.....
The Citysearch readers poll for best new restaurant is underway. WD-50 currently running 3rd. Cast those ballots.
And if you don't write in the Alias lamb burger for best hamburger, well, all I can say is that we know where you live.
EAT SHORT RIBS @ 36-92 (5 W 36)......great Korean BBQ....
Of course I have a personal interest in seeing the wild fish industry rebound, but even if I wasn't about to marry into that business, I'd still wonder why folks eat farmed fish. (Or "farmed fresh fish" as some advertisements ludicrously claim.) Most farmed fish live in putrid pens; their red color comes from artificial coloring (if they weren't colored, these fish would be a very unappetizing dull gray); and they are often chock-full of growth hormones and antibiotics. Their flesh is soft and, especially in comparison to the muscled wild fish, flavorless. Yuck.
hi dmt...been too long
few quick recent food notes for ya:
duck tongues in XO sauce at Congee Village on Allen: tastes like duck, melts in your mouth, with one little skinny bone inside. house special chicken (fried, in savory oil with toasted garlic) pretty great too
Panfried pickerel & whitefish at Henry's Fish Restaurant, Georgian Bay, Ontario: fantastic fish, love a restaurant you can't get to except by boat (or seaplane). But holy shit do the midwesterners like it bland - boring fries, white bread, coleslaw...i would have killed for some salsa.
on roasting your own