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Printing food at Chicago's Moto:
Perhaps Cantu's greatest innovation at Moto is a modified Canon i560 inkjet printer (which he calls the "food replicator" in homage to Star Trek) that prints flavoured images onto edible paper. The print cartridges are filled with food-based "inks", including juiced carrots, tomatoes and purple potatoes, and the paper tray contains sheets of soybean and potato starch. The printouts are flavoured by dipping them in a powder of dehydrated soy sauce, squash, sugar, vegetables or sour cream, and then they are frozen, baked or fried.
The most common printed dish at Moto is the menu. It can literally whet your appetite by providing a taste test of what's on the menu: tear off and eat a picture of a cow and it will taste like filet mignon. Once you are done with your sampling, the menu can be torn up and thrown into a bowl of soup - but only once you've ordered your two-dimensional sushi which consists of photos of maki rolls sprinkled on the back with soy and seaweed flavouring.
havent been but someone mentioned this winebar w/ french treats on rivington.
Dined at the Slanted Door on Saturday. Had the "Niman Ranch flank steak with early girl tomatoes, jalepanos and thick cut russet potatoes ($16.50)". Awesome. Truly special dish. Also, I like the green papaya salad better each time I have it.
double duty at the farmers market. yesterday got some handmade corn tortillas, hot peppers and cantaloupe on my block. today in union square picked up some slender green beans, red swiss chard and the biggest scallions ive ever seen - 24". lots of peppers, plums, nectarines, peachs, cukes, tomatoes and greens. tis the season......
loved the cantaloupe especially because its hide is relatively smooth and uniformily tan unlike the normal reptilian skinned variety. looking forward to comparing the taste.
bay ridge not just pizza
spence vineyards
this small howell mountain vineyard is owned by my brother johns friend allen spence. they are starting to get some attention for the $65.00 cabernet sauvignon . johns working on some of the product and web design. they should have a new sight up in the fall. so i guess hes getting paid in grape. and hes been warned about flash.
Very involved food blog via Atrios.
Sarita’s Macaroni & Cheese, or S’MAC, serves 10 different versions of Mac & Cheese. And that's all. 345 E. 12th St. (betw. 1st & 2nd Aves.)
two swiss chef's are cooking great in manhattan
one is rumored to be the youngest chef to get a michelin star in europe, and after a stint at Compton Place (sp?) in SF has taken the helm at 11 Madison Park, two meals there have been sensational, like dining in great spot in europe, with a very nice wine list!!
the other is a spot that used to be Chelsea Commons, now called Trestle on Tenth, hearty homey with a splash of innards, here too the wine is super, loaded with values / organic small growers
skinny
43. Alias
Now that the pioneering 71 Clinton Fresh Food and aKa Café have closed their doors, Alias is the sole survivor of the restaurant family that made Clinton Street’s culinary name. Maybe that’s because the prices are low enough and the menu flexible enough to keep the locals coming back. But the kitchen’s genuine reliance on seasonal ingredients, and the offbeat way it combines them, as in a recent salad of Greenmarket strawberries, fried capers, and Di Palo’s ricotta, gives it a distinct identity on a block where it’s gotten much tougher to stand out.
plus top 5 brunch and prix fixe spot.
energy dwink
sucumbed to the lure of the vitamin water. (im told 50cent is a part owner of the company with one of the flavors named after him.) reviewed at bevnet.
im having a vital-t, at the moment, which is quite nice.
Slanted Door -- D and I had lunch there yesterday. The Shaking Beef wasn't as stunning as the last time, but was very good. Perhaps it had less impact because my palette knew what to expect, or perhaps the preparation was toned down slightly. Still highly recommended.
The greenlake beans with honshimeji mushrooms were also great. Green beans with shallots and mushrooms are a perennial of mine, and it's always nice to see an alternate variation. There was a bit of spicy heat in the oil used to cook the beans.
The green papaya salad is very mild compared to what I'm used to at Krung Thai in the South Bay.
I think they are missing the point, but:
FOR those who yearn for a well-aged, full-bodied vintage wine but lack the funds to feed the habit, the solution may lie with a Japanese boffin, a zany-looking contraption, a couple of metres of latex tubing and a few hundred volts of electricity.
Squirrelled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it can transform the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.
The lomo is $178 for 2.2 pounds of Ibérico and $214 for 2.2 pounds of Ibérico de bellota.
does anyone happen to know of any good places to eat on staten island?
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