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Paley’s Place Gets Salted
Portland’s own artisan salt expert Mark Bitterman joins Vitaly Paley and team for the next Sustainable Seafood Sunday dinner.
heading to a symposium in berkeley tomorrow and just realized we are staying 5 min away from chez panisse. just got lunch res.
The mafia and NYC pizza cheese (via kottke.org)
ramps in nyt
eat ginger
Killing floor at a small scale meat cutter.
See "Blood into Wine" Dude from Tool makes wine......
In friggen JEROME ARIZONA.....!
sdb
Prosperity Dumpling. 69 Clinton. 4 for $1.00. Delicious.
Harris Ranch beef has a good reputation. I've driven past their restaurant and inn a zillion times, but never stopped. I ate there three times over the past weekend. Steak on the way south. Left over ribs later that day. Burger on the way back.
Steak: Over seasoned. Server stopped by to ask if I needed A1. I didn't say "I'm pretty sure this meat has enough sodium on it."
Pork Ribs: Overcooked and over sauced. Probably tried to cook them too fast at too high of a temperature.
Burger: I meant to stop at the Inn and Out about 20 miles south, but it was besieged by tour buses. That would have been a better choice at 1/3 the price.
Meh. I'll still buy their meat.
I don't agree with it all, and it's not all about food, but this mega comment reply to the standard "what should I do on my visit to NYC" is worth it just for the audacious scope.
(the big feast)
Lotus of Siam NY was fantastic last night.....awesome meal!!
There is a fat ho in Waco
captain caveman
Mr. Johnston, it should be noted, is a fan of heirlooms, which, in the broadest sense, are old varieties of “open pollinated” seeds that will grow the same plant again.
But he argues that his typical customers — small market farmers and avid home gardeners — have better choices. Modern seeds, which are generally hybrid crosses, produce a “more vigorous plant, better resistance to diseases,” he said.
And here’s the heirloom heresy: they often taste better, too.
one wierd looking place IMnotsoHO
ex wd50er etc, looks like a yummy menu attached at bottom of article