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- linda 9-13-2007 6:13 am [link] [add a comment]

longest tasting menu ever served at wd50 was last nite, and I was one of the lucky guests.......lost count so rumor is a printed copy will be was stunning, probably the best meal there ever, but maybe not as some others have been increadable, anyway who was a preview of great treats to come for the fall.....wd50 rules!!!
- Skinny 9-12-2007 5:58 pm [link] [2 comments]

Don't want to kill an animal in Reno, just to eat it up? Pneumatic Diner, 501 W. First at Ralston St., near the Truckee River walk. For those who crave animal protein, they serve eggs all day. I recommend the huevos rancheros. The tofu parmigian was good too.
- mark 9-12-2007 12:48 am [link] [add a comment]

When hankering for Mexican foord in Salt Lake City -- Not Just Mormons Anymore! -- check out the Red Iguana. Not to be confused with the Blue Iguana.
- mark 9-10-2007 5:28 pm [link] [2 comments]

rip beer hunter

- bill 9-01-2007 10:10 pm [link] [2 comments]

What began five years ago as one publication that tried to tell the citizens of Ojai, Calif., everything they ever wanted to know about the food and wine in their community has turned into a network of 33 Edible magazines across the country. Each of them offers readers culinary news tailored to where they live.
via adman
- bill 9-01-2007 6:25 pm [link] [2 comments]

I've had this page open in a distant browser tab for some unknown length of time and just now finally got around to reading it. Pretty interesting "beyond organic" Virginia farmer:

“Opting out” is a key term for Joel, who believes that it would be a fatal mistake to “try to sell a connected, holistic, ensouled product through a Western, reductionist, Wall Street sales scheme”—by which (I think) he means selling to big organic supermarkets like Whole Foods. As far as Joel is concerned, there isn’t a world of difference between Whole Foods and Wal-Mart. Both are part of an increasingly globalized economy that turns any food it touches into a commodity, reaching its tentacles wherever in the world a food can be produced most cheaply and then transporting it wherever it can be sold most dearly.

- jim 8-30-2007 8:40 am [link] [9 comments]

But unlike pit masters who rabidly guard their secret sauce recipes, fry cooks are an open book. All work with the same four elements: soft-shell clams, a dipping liquid, a coating and oil. According to almost all the cooks and owners I met the liquid is usually evaporated milk, and the coating is nothing more than some combination of flours: regular, corn or pastry. Most places use canola or soybean oil, which are high in unsaturated fats. Only Woodman’s and Essex Seafood, in Essex, Mass., still fry clams in pure lard.

- bill 8-30-2007 4:32 am [link] [add a comment]

Revelers paint Spanish town red in giant tomato fight

- bill 8-30-2007 3:02 am [link] [add a comment]

bacon chocolate candy bar
- dave 8-22-2007 11:10 pm [link] [1 ref] [add a comment]

tomato time

- bill 8-22-2007 2:46 pm [link] [add a comment]

Flexitarian Cookbook
Believe it or not, it's possible for vegetarians and meat-lovers to share a meal. Chef Peter Berley provides recipes that work equally well meatless or meat-full in a new cookbook called The Flexitarian Table. Flexetarianism is part-time vegetarianism, with an emphasis on grains, lean proteins, and beans.
The Flexitarian Table is available for purchase at

- bill 8-21-2007 11:37 pm [link] [add a comment]

giving georgias bbq on orchard a try tonight. yay, they deliver. they had a king crab special but i opted for the rib sandwich and homemade onion rings. byob.

- dave 8-20-2007 3:31 am [link] [3 comments]

$ummer $qua$h

- bill 8-19-2007 11:35 am [link] [add a comment]

two new bars on ludlow
- dave 8-17-2007 9:56 pm [link] [3 comments]

In 2003, France got a glimpse of what the future may hold. A summer heat wave broke all temperature records, straining the country's medical and energy resources. But a future of warmer summers could bring unexpected pleasures — including wine.

The town of St. Emilion lies in heart of a France's famous Bordeaux wine region. Beside just about every road there are row upon row of exquisitely manicured grapevines. Francois Despagne, the winemaker at Chateau Grand Corbin Despagne, explains that it is impossible to produce good wine without good grapes. And he should know. Despagne's family has been living in this part of the Bordeaux wine region since the 16th century. Today, he has 200,000 plants on 53 different plots.

- bill 8-06-2007 4:05 pm [link] [add a comment]

someone recommended this korean-california frozen yogurt chain which now has 4 nyc locations - pinkberry.
- dave 8-02-2007 7:59 pm [link] [2 comments]


- bill 8-01-2007 3:02 pm [link] [add a comment]

the wine library

my friend joe orders online for home delivery

- bill 7-31-2007 7:01 pm [link] [1 comment]