...more recent posts
trader joes on 14th st opens on friday. someones got a trader joes blog.
Friends, Neighbors, Customers,
On March 14th 71 CLINTON FRESH FOOD will serve our last meal. We would like to thank you all for your support these last six years. We would also like to thank all the talented individauls whose efforts in the front and back of the house contributed to our success. Alas some good things come to a close.
Please join us for a farewell feast- so we may enjoy your company one last time- and wish one another goodbye and good luck.
Sincerely
Janet Nelson, Tony Diciaccio, Dennis Cooleen
moby's teany is bottling iced tea. it was only $1.65 at the deli but $2 at the website. ill have to check on the store price. decent. certainly less sickly sweet than snapple.
Still getting to know the new 'hood. So far I've found two gems, both from the same owner. Brown is a little cafe on Hester between Ludlow and Essex. Very nice. I am already sure this will become my regular breakfast / lunch spot. And then right next door is Orange, a small market which you can also reserve for private parties (their third business, Green, is a catering company.) I had been bemoaning the lack of quality food shopping down here, but Orange makes it all better. And it's all the more surprising given it's tiny size. But they literally have everything I need. Very european. Not many products, but they are all the best. Plus breads, cheese, meats (great prosciutto, yum) and a small selection of vegetables. Okay, sure, it's expensive, but so worth it. Very very nice.
greenbrownorange.com
Copy of a NY Times article on cooking scrambled poached eggs. I meant to save this when I read it a few months ago but I forgot. No problem though, thanks to teh intarweb!
beers in aluminum cans, ehhh.. beers in aluminum bottles, hmmmm?
Ideas In Food: Improvisation and experimentation in the kitchen by Chefs Aki Kamozawa and H. Alexander Talbot
My new breakfast of champions: egg, speck, and cheese piada from Piada, 3 Clinton Street. $4.06. Yum.
"The first push to delve into the mystery of beer flavor occurred in the mid-1970s, when a team of flavor chemists from 40 countries identified 800 chemical compounds in the beverage. These compounds—some individually, most in combination—contribute nearly 125 distinct flavors to beer. Brewers use the word flavor broadly, to include tastes, odors, and mouthfeel."
beer pairing with food.
burger blogging
tasting menu: focused on food
ratebeers best
portland Or brewpub scene
nobu 57
Opaque (dining in the dark)
Flying to the windy city today. Allegedly on the itenary is a stop at Berghoff's, which is closing it's doors in February. What's the opposite of nouvelle cuisine? I'm guessing it will be similar to the heavy, pickled/cured German-American food I've had in south-central Texas.
wow, not only did wd~50 make the #4 slot for best of ny per ny mag, but #1 best value for its tasting menu......justice is served!!!!
skinny