View current page
...more recent posts one word, yeast

- bill 5-07-2014 3:55 pm [link] [1 comment]

creamed spinach and Montreal salted herbs

- bill 5-06-2014 2:39 am [link] [add a comment]

5/5: no limes? No problem.

- bill 5-05-2014 4:40 pm [link] [add a comment]

derby drinx

- bill 5-02-2014 10:24 am [link] [add a comment]

the indulgence of pickled baloney

- bill 4-28-2014 10:36 pm [link] [add a comment]

Johnson co hams Inc

- bill 4-12-2014 1:27 am [link] [1 ref] [add a comment]

I don't eat many burgers, but if I lived in nyc , i would head here. Yumm!

- linda 4-10-2014 2:06 am [link] [2 comments]

No industrial beer. Plenty of organic alternatives available on your grocers shelves.

- bill 4-07-2014 3:00 pm [link] [add a comment]

Linda sent that to me, crazy, go kid go

- Skinny 4-06-2014 8:12 pm [link] [1 ref] [add a comment]

Duck, Duck, Goose

- bill 4-05-2014 1:53 pm [link] [add a comment]

polyculture garden

- bill 3-26-2014 12:48 pm [link] [add a comment]


- bill 3-24-2014 2:55 am [link] [2 refs] [2 comments]

el sombrero es finito.

- dave 3-23-2014 10:54 pm [link] [1 comment]

Spring comes early here....Nettle Pesto Rissotto w/ Chives and Arugula Rabe

- Skinny 3-23-2014 5:01 pm [link] [add a comment]

gnarly forage

- bill 3-20-2014 3:42 pm [link] [1 ref] [add a comment]

You're drinking the wrong kind of milk...

For now, here in the United States, the best way to get milk with a higher-than-average A2 content is to buy it from a dairy that uses A2-dominant cow breeds such as the Jersey, the Guernsey, or the Normande. In Northern California, for example, Sonoma County's Saint Benoit Creamery specifies on its milk labels that it uses "pastured Jersey cows."

The heirloom A2 cow breeds tend to be hardy animals adapted to living on the open range and not producing a ton of milk, but what they do produce is comparatively thicker, creamier, and, many people say, a lot tastier than what you'll typically find at the supermarket.

- jim 3-16-2014 11:26 pm [link] [add a comment]

A 25,000 square foot French food market called Le District is under construction with an opening slated for later this year. There is space for six new stand-alone restaurants, joining P.J. Clarke's, which is already open in the complex. Parenthetically, the Institute of Culinary Education (ICE) will be relocating its campus to Brookfield Place from the Flatiron District next year, bringing thousands of culinary students to the area.

But first out of the box will be a collection of some of NYC's most celebrated fast casual and street food restaurants, which will share 35,000 square feet of communal space overlooking the Hudson River.

- dave 3-11-2014 10:05 pm [link] [3 comments]

about toothpaste

- bill 3-11-2014 1:46 pm [link] [add a comment]

historical american food centric blog - four pounds flour

- dave 3-08-2014 11:12 pm [link] [1 ref] [add a comment]