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MICHAEL WHITE cooks pasta and people go crazy. This has been the case since he was the chef at Fiamma Osteria on Spring Street in the early years of the century, and it remains the case at Osteria Morini, a casual new restaurant on Lafayette Street.
- Skinny 12-01-2010 9:27 pm [link] [2 comments]

Thai One On 11/30 Three People

Kin Shop....6 dishes, some nice flavors but some things undercooked and some blandness overall, would deff not go back

Lotus of Siam.....12 dishes, all great, bright distinctive flavors, real Thai soul, fantastic and would love to go back tonight
- Skinny 12-01-2010 3:01 pm [link] [1 ref] [1 comment]

the juice press
- dave 11-30-2010 10:52 pm [link] [1 ref] [8 comments]

I'm posting Grandmaw Peacock's Chicken and Rice recipe here because I keep losing my copy and I LOVE this recipe. No chopping, one pot, foolproof (which is a big one for me) and it's better the next day.

Got it from Saveur long time ago, my copy is worn. Some different rices make it nice as well.


- linda 11-30-2010 6:02 pm [link] [1 ref] [2 comments]

maraschino bees
- linda 11-30-2010 5:03 pm [link] [2 refs] [add a comment]

pie fries v patate fellow
- dave 11-29-2010 10:18 pm [link] [add a comment]


Edi & the Wolf
102 Ave. C, nr. 7th St. 212-598-1040
The inspiration for Edi & the Wolf, a new downtown spot from Seäsonal partners and Viennese expats Eduard Frauneder and Wolfgang Ban, is the traditional eastern Austrian wine tavern known as a Heuriger. Ban defines this type of establishment as “a very rustic restaurant usually connected to a winery that serves very simple dishes,” and although his new spot lacks the requisite winery, it does feature an extensive array of Central European varieties like Riesling, Rotgipfler, and Grüner Veltliner. Accompanying them are plates of classic Austrian comfort food, from pork schnitzel and pickled sardines to variously topped flatbreads baked in a pizza oven installed by the previous tenant. As for the space, designed by architect Philipp Haemmerle, it’s as handsome and rustic as Alphabet City Heurigerscome, with a pair of Victorian military boots turned into flower vases and some 40-odd feet of old rope, salvaged from a church bell tower and artfully looped above the distressed-copper bar.

Goat Town
511 E. 5th St., nr. Ave. A 212-687-3641
Former Cookshop colleagues Joel Hough and Nicholas Morgenstern reunite to open this American bistro named for the Anglo-Saxon term from which Gotham derives. The sustainable, farm-to-table philosophy is in full force: on the menu, which features seasonal fare like autumn-vegetable ribollita and caramelized Romanesco cauliflower; in the garden, which will eventually provide herbs and vegetables, to be pickled and preserved; and in the décor, by Greenpoint-based hOmE, the brothers behind the rustically reclaimed looks of Manhattan Inn and Paulie Gee’s. A central oyster bar will dispense seafood towers and fried oysters, and happy-hour specials include a $14 grass-fed burger and a can of beer.
- dave 11-29-2010 5:58 pm [link] [4 comments]

cooking shall happen again....realized and have known the need to chill in many ways inc dish made in years (linda agrees), usually I overcook but flavors yummy, here is correct cooked dish.....oyster/hen of the woods/crimini (EVOO crete/garlic/onion/mix salts) + peconic bays (butter/EVOO tuscany) + reduced in house solera'd wine
- Skinny 11-29-2010 1:40 am [link] [5 comments]

comprando entre tablones – aesop store in paris

- bill 11-28-2010 3:42 pm [link] [1 ref] [1 comment]

Happy Thanksgiving.

Why Is Our Thanksgiving Bird Called a Turkey?
(Answer: Because, of course, it came from Turkey)

by Larry E. Tise, Historian
East Carolina University

- b. 11-24-2010 3:26 pm [link] [add a comment]

jamon living on the road in spain
- Skinny 11-23-2010 2:10 pm [link] [1 ref] [1 comment]

Are people cooking Thanksgiving? How are you doing your Turkey? Any interesting ideas for sides?
- jim 11-22-2010 10:49 pm [link] [15 comments]

Since i have nothing to do with my self these days thought Id post anything that seems to have been overlooked for while..Like the fact that the place Ive been going to for around 30 YEARS now on 8th ave for cuban food--now know as Havana Chelsea...has-on the right day-the friggen best roast pork dishes you could ever want to eat...which I am right now. Awsome crunchy skin stuff with major real funk flav.....damn...Oh yeah $9.75 w rice and bean
- Michelle S 11-22-2010 5:53 pm [link] [4 comments]

Why Portland Is America's New Food Eden
- Skinny 11-20-2010 4:28 pm [link] [2 comments]

very berry
- dave 11-19-2010 6:01 pm [link] [1 ref] [1 comment]

good gravy

- bill 11-15-2010 1:30 pm [link] [add a comment]

food freedom

- bill 11-15-2010 1:15 pm [link] [add a comment]


you are what you eat.

listen to the entire album

via wfmu / track listings
- bill 11-11-2010 7:19 pm [link] [add a comment]

the physiology of taste

via bookforum
- bill 11-11-2010 7:07 pm [link] [2 refs] [add a comment]