...more recent posts
NY Times Dining Out section has a feature article on Portland.
I am not one for Indian food in NYC as its too heavy for me, greasy....
But last week went back to my old fav, Vatan!! and It did not disapoint.....
Not cheap at $40per (pre-fix, one beer, big tip), but yummy.....
29th and 3rd ave, south-west Indian, setting is a village in the restaurant.....
was overfed and over indulged by the new manager at gemma last night, the new restaurant at the bowery hotel. would have been a pleasant meal were it not for my bloated obnoxious boothmate. oh wait, that was me. very nice space. thought the food was good but not spectacular. and the service was helpful although slightly clueless. timeout was supremely unimpressed. im probably a little bit easier to please. the remnants of the nutella calzone will go well with the coffee ive left steeping in the french press for 20 minutes.
http://www.goodgrape.com/index.php/articles/comments/2007_dictionary_new_word_entries/
help nominate spoofulated
spicy meatball
Liver Flush #3
Started the apple juice and vegan food diet Sunday, I am looking forward to #3 as I feel that I am ready to really purge the toxin's......
#1 was better than #2 to me, but my body feels ready to get let go....
Liver Flush #4 will be 4 weeks after followed by 2 Master Clease's #3/4 (as my last one failed so I will not count that) in Nov/Dec....
So 8 programs in 2007, maybe I will meet my grandkids.....
The Flexitarian Table @ 171 East Broadway
Ron Castellano and Joel Barkley’s new restaurant inspired from chef Peter Berley’s “The Flexitarian Table” cookbook. The dishes from the book appeal to a sophisticated palate that may or may not want a meat free dinner (think mix and match meat). Slated to open October 2007
brewpubs and pa
the rains and flloods of august 2007 will impact wisconsin and minnesota organic produce farmers for quite some time.
via adman
I guess this is a couple months old, but I just saw a story on CNN and that's the first I heard of it: Grant Achatz diagnosed with cancer of the tongue. Traditional surgical methods would most likely result in the loss of his palette, so he's trying some other things first. Achatz founded the Chicago molecular gastronomic restaurant Alinea, often named as the top restaurant in the U.S.
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 produced........it was stunning, probably the best meal there ever, but maybe not as some others have been increadable, anyway who cares......it was a preview of great treats to come for the fall.....wd50 rules!!!
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.
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.
rip beer hunter
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
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.
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.
Revelers paint Spanish town red in giant tomato fight
video