...more recent posts
Who knew the dregs of sake could be so tasty? Chef Wylie Dufresne discusses the unusual Asian ingredient sake lees (also called sake kasu), the thick rice paste that’s left at the end of the sake-making process. Often used in Asia as a marinade for fish or meat, sake lees are given an unusual twist in Dufresne’s kitchen. Their deep umami flavor is reminiscent of miso, but sake lees have a sweetness and a lingering note of sake that makes their taste distinctive. They are available at many Asian specialty-food stores.via adman
the times today speaks highly of Bar Boulud and I do as well....
i have been thinking about how yummy the pate's were when I ate there last week just about every day since.....
while i cant eat that food everyday, they were fantastic....
you bars:create your own nutrition bars
taste spotting (food aggregator)
all kinds of grills
for all the grills ive loved
not martha does bacon chocolate and skin lotion
broken arrow ranch wild meat
via adman
yah FUCKING wooo
wd50 3* NYTimes today
RIGHT on
bob del grosso (hunger artist) at hendricks farms in bucks
via adman
Went to 15 East for lunch recently.
My main had butter it seemed, otherwise it was a well-cooked cod, fresh with tons of flavor. App was 10 seaweeds, tasty till one diner said ''dude I dont eat them anymore once I found out how processed they are as a food group'' I said ''why not tell before I ordered''. co-diners loved the sushi, not the soup.
The three of us would gladly go back but we all have more "traditional" spots we like more....
la columbe coffee
Michael Pollan takes aim at “nutritionism” in his new book
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By SARAH KERR
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We prepare our meals from plants and animals—a fact we can choose either to note with some humility or to hide from our awareness by forgetting. This has been a recurring theme in Michael Pollan’s books of late. Like all good writers, Pollan aims to describe what he sees as precisely as he can. But this does not lead him to a showily fine prose style. That would be an aesthetic approach, and though Pollan often worries that we’ve lost the sense of pleasure, he is very much the ethicist—and, if we’re honest, he is once in a while even a scold. This is happily offset by a sly modesty (“By now,” he self-accuses in 1997’s A Place of My Own: The Education of an Amateur Builder, “you have probably noticed a tendency of mine to lean rather heavily on words and theories in my dealings with the world”), a deftness at animating philosophical problems, and a knack—unusual in books that seek to change minds and habits—for sustaining an atmosphere of suspense.
coming soon to jersey city! they dont say where in jc but this is good news. note the virtual drawings and they request help and approval of the color scheme.
i was one of a dozen lucky guests at a post-show dinner cooked by the italian performance group societas raffaello sanzio last weekend in seattle. to my delight i just found their eggplant recipe posted here