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Cooking with Wylie.
- alex 6-11-2001 2:38 am [link] [add a comment]

best fried dumpling's??--Kum Gang San 49W32!!!
- Skinny 6-10-2001 9:48 pm [link] [add a comment]


- jim 6-09-2001 4:04 pm [link] [1 ref] [2 comments]

It's all in the glass.
- alex 6-06-2001 6:05 pm [link] [2 comments]

Fat Substitute Olestra Eyed as Hazardous-Waste Cleaner Potato Chip Sales Fall Short
[usatoday]

The controversial fat substitute that consumer-products giant Procter & Gamble once hoped would change the way people eat might, instead, change the way industrial pollutants are cleaned up.

P&G has asked that a precursor of its olestra fat substitute be placed on the Environmental Protection Agency's list of industrial chemicals. The new chemical, made by rearranging fatty acids, might be used to soak up toxins at Superfund sites, heavily polluted areas designated by the EPA

- linda 5-31-2001 7:09 pm [link] [1 comment]

favorite food of lately (and of about 10 years ago)--some swiss cheese on a soft fresh roll (high variation) with mustard (spicy best) lots of mayo and iceberg lettuce--looking for the perfect one!!
- Skinny 5-31-2001 2:01 pm [link] [add a comment]

On May 26, 1976 — just 25 years ago — a group of unknown California wines went up against a battery of France's best at a blind tasting in Paris — and won the day.

Totally.

The nine judges, all French experts, were outraged. Some even tried to change their decisions. They couldn't, but what did change was the future of the American wine business. There are 1,600 commercial wineries in the United States, a number that has tripled since the tasting.

American winemakers had long believed they could take on the French; it took a young English wine merchant based in Paris, Steven Spurrier, who arranged the event, to show them they were right.

The best red: a Stag's Leap Wine Cellars cabernet; the best white, a Chateau Montelena chardonnay. Both were Napa Valley wines.

To prove his enthusiasm had not been misplaced, Mr. Spurrier held the same tasting, with only the red wines, 10 years later. The Americans won again. FRANK J. PRIAL


- linda 5-28-2001 1:09 am [link] [add a comment]

is-wine is a new wine store in an east village half-a-store-front on 5th street between 2nd & Cooper Sq. Almost feels like you're walking into someone's apartment. Nice guys who seem knowledgeable (not that I'm the best judge.) And they're tasting every Saturday afternoon (but that's not why I stopped in, honest, I just wanted to get the report.) Anyway, I think it's notable because it is in the east village which is pretty much devoid of places to buy wine. And even better than that - they deliver. Tell them what you're eating and they'll bring over some bottles. 212 254 7800. Hmmmm.
- jim 5-26-2001 11:06 pm [link] [1 comment]

DALLAS, May 22, 2001 (BUSINESS WIRE)
"As a leader in the pizza delivery business, we're determined to give customers what they want, when they want it and where they want it, even if they are in space. Wherever there is life, there will be Pizza Hut pizza," said Gier. "After checking and re-checking the address, we made a few minor route adjustments to ensure that the pizza would successfully make it to the ISS (International Space Station). If space tourism is going to be a reality, Pizza Hut pizza will make the trip even better."
- linda 5-22-2001 5:00 pm [link] [1 ref] [add a comment]

William Shatner will host an American version of "The Iron Chef"
- dave 5-19-2001 5:31 pm [link] [add a comment]

New York's Weirdest Restaurant?
- alex 5-16-2001 5:34 pm [link] [1 comment]

"WHEN 71 Clinton Fresh Food took the dining world by storm in the fall of 1999, it raised the bar for modest little restaurants all over downtown. It was the "Sex, Lies and Videotape" of restaurants, a surprise low-budget hit that everyone wants to replicate. No longer is it enough to send out decent food at a decent price. Now, every little boîte with 10 tables hopes to have its own cult."

- dave 5-16-2001 1:43 pm [link] [add a comment]

Vatan--yummy yummy yummy and a few new dishes--and my friend convinced them o let us BYOB!!
- Skinny 5-07-2001 6:27 pm [link] [2 comments]

NASA and the wine industry (third section down.)
- jim 5-06-2001 11:28 pm [link] [add a comment]

market is jumping--more fish variety, fiddleheads, ramps galore, pea shoots too....
- Skinny 5-05-2001 1:53 pm [link] [add a comment]

great night in nyc

Prune, an awesome and funky, yet slightly buttery meal

71 Clinton Fresh Foods for a hang and a glass or two

Florent for a crab cake sandwich at 2am
- Skinny 4-28-2001 7:50 am [link] [add a comment]

the making of a restaurant

global chefs
- dave 4-27-2001 3:46 pm [link] [add a comment]

stack the food high so i can see it better than add a couple sexy greens and a dab o'special sauce so my eyes can wiggle a round in bliss-----my posts are my views as all of yours are to you, they are like the scripts to our movies-----my movie is about food, wine, others brain changers, ecology and travel

but what matters is the taste or is it how sexy the room and the people are next to me-----if i wasnt in the food biz i would go out to eat to eat food i cant cook or dont have the time too or to get something in my belly-----i go out to eat to see whats up, visit clients, entertain, learn...-----for some reason El Cid came to mind today @ 322 W 15th

the wine company i am a partner in is about soul, we try to find the "spirit of wine", this means how does the sun & soil influence the vino, the winemaker is the alchemist or the chemist-----a pure wine is an expression of the vintage on the soil blessed by the energy of a human-----there has been in the last few years many changes in the wine making many of these changes have been called "spoofalations"-----reality may be "spoofed" so maybe wine is ok to be also, but not to me-----food can also be "poshed up" but the soul is still the guiding force

at El Cid i tasted some baby squid in garlic sauce that was pure, a wonderful authentic sauce, the wine list is old school but gen-u-wine, clams in a spicy sauce that needed to be licked dry, no posh, no spoof-----i have seen the twisted modern fermenting technique's, doing the malo in barrel, toasty new oak, very posh, very spoof-----i am blessed to have true un poshed friends whom are searching for soul amongst the spoof--YOU ARE THE BEST

- Skinny 4-26-2001 5:07 am [link] [2 comments]

i will never be a rock star but i felt important the other night at Vong after dinner with an Alsacian winemaker, we had an excellent tasting menu with an extra course adding without asking and they also sent us out an amazing (and very expensive) dessert wine, we had ordered some great wines and were very very pleased over all but when they brought me the bill they said "here's the bill for the wine and water the dinner is on us"--did this ever happen to jerry garcia??
- Skinny 4-21-2001 2:07 pm [link] [1 ref] [2 comments]