...more recent posts
prob. posted here before.....
new Grand Sichuan 15 7th Ave South opening in May, they think best yet!!
Had a not so exciting meal at Sugiyama:<(
Bar Masa is still on FIRE, amazing meal!!
saxelby cheesemonger blog (essex st market)
Just in case: How to butcherachicken.blogspot.com. I had to use a few of these steps recently (just getting the neck off really.) All 11 steps linked in the right hand column. Great guide.
the xxx extremely hot! warning on the label is no joke. i guess it's good if you like your mouth to burn. i add a tiny amount of this stuff to a (mild) salsa i really like and it's still fiery.
how to grow tomatoes. scroll down for growing in pots, city people. i am going to try it out this year along with strawberries and basil.
another tough decision about the proper department to post this. but since its been awhile since ive made a bacon post..... heres meatscapes.
http://decanter.free.fr/7.xhtml
florent, the beloved Meatpacking District hangout set to close this summer after almost twenty three years in business, will at least be going out in style, according to Frank Bruni, who spoke with owner Florent Morellet yesterday. The bistro's long goodbye will last five weeks, with each week dedicated to one of the Kubler-Ross stages of grief. Week One, starting Monday, May 26, will be Denial, with the remaining four weeks themed as Anger, Bargaining, Depression, and Acceptance.
Each theme week will have special dishes, decor and performances by familiar faces like burlesque star Dirty Martini, all leading up to a big sad send-off on June 29th, Gay Pride Day. The Post also mentions a writing contest in which entrants would share their favorite Florent memory, with the winner getting a free dinner on the last night. Morellet tells Bruni:
So many of our customers are either at the stage of Anger or Denial. Some are just in a state of shock. We’re going to gather together to go through those stages and celebrate those stages, and end with a bang, and with irony, which we’ve always done.
The quirky French bistro – housed in an old diner that was a speakeasy in the ‘20s and a favorite greasy spoon for longshoremen and meatpackers in the ‘50s – has become even more cherished in recent years as a corrective to the fratastic Bridge and Tunnel scene dominating the neighborhood. The closure is caused by the increasingly repetitive groove in New York’s broken record: obscene real estate prices. Once Morellet vacates, the lease will jump from $6,000 to $50,000 per month; odds are the new tenant won’t be operating an idiosyncratic bistro.
Grant Achatz and Heston Blumenth interviewed about their new cookbooks:
As chefs of two of the world’s most influential, risk-taking restaurants, Grant Achatz and Heston Blumenthal are often compared to one another. Now, it turns out, Achatz’s Alinea Book and Blumenthal’s Big Fat Duck Cookbook are scheduled for release within a week of each other this fall—and they have taken very similar approaches to translating their cuisines into print. Gourmet’s Christy Harrison spoke with the chefs about the writing process, the audiences they hope to reach with their books, and their feelings about the term “molecular gastronomy.”
eat drink man woman on indipplex now
I'll have one of each and a Pecan Catfish Meuniere and a Alligator Pie and a Crawfish Stuffed Puff and a Cajun Duck Po-Boy and a Pheasant, Quail & Andouille Gumbo and some Grilled Chicken Livers w/ Pepper Jelly to go.
i've tried a lot of boxed and premade foods, because when skinny is out i am not fussy about what i eat, if i make anything at all. these are really the only ones i've found that don't taste like something from a box. they are very yummy and we always have them in the cupboard. even skinny eats them. i recommend the agra peas & greens and the punjab eggplant. make a side of rice and dump it on top and dinner is ready. i finally got a rice cooker after wanting one for years, so this even becomes easier.
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