...more recent posts
from eater, vomit area in flushing food court....
http://eater.com/archives/2008/10/the_designated_vomiting_area_of_the_flushing_mall_food_court.php
had lunch at the Rouge Tomate (Brussel restaurant comes to nyc with its healthy food concept and natural wines and sleek design), and it was delish minus some pickled componants in my schroom risotto, will go back as dinner menu looks super yummy
http://www.rougetomate.com/
city winery via tony
pork scratchings
Just great. We're in Spain and Ferran Adria is shopping in the Essex St. Market and cooking in somebody's walkup on the Lower East Side:
I had proposed a kind of stunt in which he would visit the Lower East Side with me, shop in Chinatown and cook a meal.
times magazine food issue
Uniting Around Food to Save an Ailing Town
bulli for you
sunday 3 pm ch 13
Episode 102: Pilgrimage to Galicia
spain on the road again
Mark's moods swings and insatiable appetite have the road trippers stopping often as they head north to Galicia. While in Ribera del Duero wine country, Mario grills milk-fed lamb in a vineyard. While staying at a traditional county inn, Mario's competitive edge emerges and he and Gwyneth race Mark and Claudia on the Camino de Santiago, a historic pilgrimage route. Back at the inn, Mario and Gwyneth cook dinner while waiting for Mark and Claudia to get back.
joe dressner
DAVID FOSTER WALLACE CONSIDER THE LOBSTER
EV wine geek
Landmark restaurant Brennan's goes up in flames in Houston.
local harvest bucks area
bucks county food alliance
tap'd out
nyc tap water
"i ate 23,000 big mac burgers"
bacon bits
Why is Parmigiano-Reggiano cheese so expensive?
Parmigiano-Reggiano cheese is often one of the most expensive cheeses when it is bought at delicatessen counters or at supermarkets. However, we can make some considerations in this respect and prove that it is not exactly like that. First of all, it is a hard-paste and long-maturation cheese. This means that its water content is only approximately 30%, i.e. it is a highly concentrated cheese, where the nourishing substances present in milk (casein, fat, mineral, vitamins, etc.) undergo a special drying process, or more appropriately dehydration process, both during production in the dairy and in the maturation rooms. Therefore, when you buy a hundred grams of Parmigiano-Reggiano cheese, you are actually taking home about 70% nourishing substances. Instead, if you buy other soft or fresh cheeses (which can also be very tasty) the water content can be up to 50%. The quantity of nourishing substances bought is definitely not the same.
You must also consider that to achieve its top quality level, Parmigiano-Reggiano cheese takes at least 24 months. This means that at least two years go by between the moment the cheese is made and the time the consumer purchases it to eat it, so that producers and maturers will not earn any money for all this time and, as you know, “time is money”, or better the money invested is costly!
Finally, we should not forget that the dairy cows making milk for Parmigiano-Reggiano cheese are mainly fed with hay from the area of origin and are not allowed to eat other fodder (e.g. fermented forage) which is cheaper, but would give rise to quality problems during the maturation phase. We say all this to prove that it is not only a valuable cheese, but it is also worth its price.