...more recent posts
chefs table bbq
this is a really popular youtube show that i just ran across today.
celebrity interviews + hot sauce
for veggie lovers option 2
I love the smell of chanterelle in the morning....
Yonah Schimmel style knish
lots of other good recipes here as well
The Rise of the Dairy Restaurant in New York City
The proliferation of restaurants serving an Ashkenazic-style dairy cuisine in New York City after 1881 can be attributed to the unique historical confluence of events and ideas.
The historically unprecedented growth and concentration of a Jewish population provided a ready base of customers with a knowledge of, and taste for, Eastern European dairy dishes. Within a few years of their arrival, some of the immigrants and their children had amassed enough capital to go into business for themselves. The restaurant business was booming in New York and as everyone ate and cooked at home thet felt they had the skills to enter this field. Their clientele, in the aftermath of the meat strikes of 1902, were happy to avoid meat all together and trusted that their landsmen would handle the dairy and parve foodstuffs according to their commonsense understanding of Jewish dietary law---professional certification was unnecessary. The clientele was also spurred by an awareness of the vegetarian and pure-food movements. The health giving and ethical benefits of a dairy and vegetable-based diet were popularized in the Yiddish and American press. The model for their new dairy restaurant was readily found in the omnipresent American dairy lunchrooms. Here was a decor devoid of Old World associations and organized on the scientific principles of sanitation and food handling. Finally, between June and August of 1906, the 𝘍𝘰𝘳𝘷𝘦𝘳𝘵𝘴 serialized a Yiddish-language translation by Abraham Cahan of Upton Sinclair's 𝘛𝘩𝘦 𝘑𝘶𝘯𝘨𝘭𝘦---an exposé of the brutal and unsanitary conditions in the slaughter- and meat-packing houses of Chicago. Sinclair noted that his celebrity came about "not because the public cared anything about the workers [depicted in the book], but simply because the public did not want to eat tubercular beef."
According to Marcus Eli Ravage it was the Romanians "who, out of a complex desire to serve his stomach and his faith, brought forth an institution which has now become universal in America---the dairy lunch-room---which, owing to the exigencies of religion, was originally just what it is called, a place where nothing but the most palatable dishes built out of milk and milk products were to be had, and where no morsel that had been in the vicinity of meat could be obtained for love or money." ["My Plunge into the Slums," in 𝘏𝘢𝘳𝘱𝘦𝘳'𝘴, April 1917]
-- Ben Katchor / The Dairy Restaurant
Photo of busy Nassau Street looking south from Fulton Street in the financial district. March 3, 1926.
this little puppy at $2.40 and oz, is explosive!
Again New England Cheese.....
just as it says above, buttery sourdough sandwich biscuits from the King Arthur flour people
The Sifter isn’t a collection of recipes, or a repository of entire texts. Instead, it’s a multilingual database, currently 130,000-items strong, of the ingredients, techniques, authors, and section titles included in more than 5,000 European and U.S. cookbooks. It provides a bird’s-eye view of long-term trends in European and American cuisines, from shifting trade routes and dining habits to culinary fads. Search “cupcakes,” for example, and you’ll find the term may have first popped up in Mrs. Putnam’s Receipt Book And Young Housekeeper’s Assistant, a guide for ladies running middle-class households in the 1850s. Search “peacock” and you’ll find the bird’s meat was sometimes eaten from the 1400s to the 1700s in courtly England.
Great PDX Eats
some of you may remember it served at salmonberry saloon w/ the clams
need to do that meal one day, sadly never at there whenI was on a dumping is OK diet, but the meats and sides work
Bittman talks pickles
I've been making my deviled eggs again this summer. 12 eggs, mayo, mustard, smoked paprika, black pepper. I posted the results on FB and a friend one upped me by putting a dollop of cavier on his. Any suggestions for great tasting good value fish eggs? Online pref.