...more recent posts
saw some odd numbers on my fresh direct invoice this morning. called in to complain but they assured me the numbers were high due to some credit card authorization bs. so i waited and waited. my delivery came 45 minutes late and 2 pounds heavy, or light actually.
the weight on the aspargus said 2.48lbs. i had ordered 1lb. i got 1lb but was charged for 2.48. i had a similar problem with the onions in my order. fortunately, like every good cook, i have a scale handy. fuckers reimbursed me but i should have made more of a stink and got some freebies.
Okay, sure, the Guinness really is superior here in Ireland. But I have to admit I've shifted my attention a bit more to the whiskey. The bar at the Brooks Hotel has, they argue, the best selection in all of Ireland. Despite my efforts it wasn't possible to sample them all, but I took quite a liking to the Green Spot. I've never seen it in NYC, but I usually don't drink whiskey there, so maybe it's not a find. Still I might bring back a bottle just in case. Smooth.
spence vineyards of howell mountain in the nappa
my old friend allen spence is making excellent wine in his garage and my brother is his graphic designer and this is their new website.
Very nice meal last night at Fresh Cream in Monterey. Recommended.
Had a great meal last night at The Mermaid. Very comfortable, informal room. Smart service. Brilliant food. Exactly my kind of restaurant.
Venison capriccio, with pickled ceps, salsify, and rocket was probably the highlight. Although the parsnip and apple soup (zero cream) was a close second.
I don't mean this as a criticism of The Mermaid, but more as a general observation: why are appetizers *always* better executed and more interesting than entrees? If you combine that with the fact that I can never finish all the food I am served at a full meal makes it very hard not to just order multiple apps and leave it at that. Add in the U.S. dollar / Euro conversion rate and it's even harder not to do it.
Still, highly recommended if you find yourself in Dublin.
corn dog and son of corn dog
Pretty sure the Pancakes & Sausage things have been around awhile. The "NEW!" thing must be the addition of chocolate chips (because a hunk of mystery meat surrounded by an imitation maple syrup soaked pancake like substance just isn't bad enough for you on its own).
"lite" "hummus" -- I'm sorry, but without olive oil it's not hummus. It's watery bean paste.
tired of making your own coffee-cola concoction? now coke has you covered.
trans fat ban in nyc restaurants?
east village olive oilery
the food section
seemed like there were tents popping up in every open space in town. they were setting up for this benefit in union square.
Video of everything you can get "on-a-stick" at the Minnesota State Fair. (via kottke)
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