...more recent posts
had lunch here recently for the first time in at least 5 years and it was so yummy that its time for a full blown special dinner
While we're waiting on a response from Wheel regarding French Chef gone Veggie, and I can't think of anything to say about the recent arrival of my free (even for the unasking, apparently) National Rifle Association membership card, I wanted to mention that today in New Orleans I was in a garage on that cul-de-sac in the sedately monied gated community of English Turn, and on this cul-de-sac two of the seven? homes are owned by the rap music producing brothers who call themselves the Cash Money Millionaires, and while I only had to paint a small part of the garage ceiling I was therefore left with a considerable piece of time in this comfortable if somewhat staid environment, with its natural looking man-made pond, to stand about in the driveway and ponder what an outlandish mix of people we Americans are (and then briefly I was to notice that of the many vehicles in one of the Cash Money driveways there was that same dowdy looking late model Cadillac those incognito Rices were driving last week), and then I went back into the garage to make sure I had wiped up the spilt paint and to once again check the (yep, still) locked door of the Eurocooler? wine refrigerator because I had wanted to check some labels to throw at the Wheel for identification (so I could pretend to know something about wine should I ever make the "A" list of invitees to important NRA functions), but in the end all I can ask him is this--56 degrees, is that about the right temperature to keep your wines? I have also been ruminating recently about the mustard greens vs. barbeque ribs issue, and am on the ready if need be to discuss that also.
I forgot to take the paper home with me, but the NY Times weekend section has a big article on a 3 star French Chef who has gone veggie, much to the horror of French people everywhere. Do you know about this Wheel?
again in the french vein, everything i and others have tried has been taste-e and now five locations** Le Pain Quotidien ** 833 Lexington Avenue (between 63rd and 64th street,1131 Madison Avenue (between 84th and 85th street), 100 Grand Street (near corner of Mercer Street), 1336 First Avenue (between East 71st and 72nd), 50 West 72nd Street (between Colombus & Central park West)--bring home a bag of granola!!
need very impressive dessert's or other snack's french--la bergamote 169 9th ave near 20th
Ted Nugent Sued Over Dinner And A Show
Jan 23, 2001, 10:15 am PT
A Lincoln, Neb. couple is suing Ted Nugent in Lancaster County, Neb.
Court for allegedly dropping the ball on an Internet auction in which
they paid $1,535 for dinner with the rocker and front-row seats to one
of his concerts, according to the Associated Press.
Ron and Krishelle Bennett won an eBay Internet auction which allegedly
gave them unrestricted backstage passes and front-row seats to Nugent's
Aug. 25, 2000 concert at Sandstone Amphitheater in Bonner Springs, Kan.,
as well as a sit-down dinner with the singer-guitarist.
,br>
In the lawsuit, filed Monday (Jan. 22), the couple has alleged that they
only received limited access backstage passes, seats that were 30 rows
back from the front row, and that Nugent did not join them for dinner but
rather only spoke briefly with the couple before the show.
"This guy was my hero," said Ron Bennett, as quoted by the Associated
Press. "I was thrilled to see him, and he basically destroyed my entire
belief in rock and roll."
The Bennetts are suing for fraud and breach of contract, seeking an
unspecified amount in damages.
I'm having a hell of a time getting around the net today, so no link, But. In todays NYT Dining out section za article by Amanda Hesser "So you think your kitchen is small?" on vest pocket restaurants featuring Caviar Russe, Prune, Tasting Room and 71 Clinton FF. lotza pics (including Wylie) and tips (learn to use a whisp, they use less counter space than a mixer) for your own small kitchenz. Also a wine article called "The Rinse Cycle".
Ok, fuckit, a link.
Grand Sichuan Int'l Midtown has been open for some months now @ 745 9th Ave--they just added another page of new dishes--now it has two different menu's from its sister at 24th/9th Ave--BYOB & cripy fried eel rules!!
Lupa is still one of new yorks finest--the pasta with pecorino and black pepper is so f'in yummy and the tuna belly course still stay's on my mind days later--two bottles of wine and 4 dishes cost $108 with the tax!!
just returned from my second meal at "A Salt and Battery"
112 Greenwich Ave (owned by Tea & Sympathy)--so far so great--fresh fish with a wonderful batter--have still to try the chips, mushy peas, baked beans, and deep fried beets--dont think i am ready yet for the deep fried mars bar...
"Did beer come before bread? To answer the question scholars helped
concoct a Mesopotamian brew from a 3,800-year-old recipe etched in
clay."
carnival italian stylie
how's got cable?? Door Knock Dinners featuring Morimoto and Michiba: The New York Special, aired in June of 2000 on the
Food Network, featured a half hour segment with Michiba and Morimoto participating in a Door Knock Dinner (they
attempt to make a meal out of what's in a surprised person's fridge). The segment will be aired on Food Network on
Friday, December 29 at 6 and 9pm (PT) and again on Saturday, December 30 at 4:30pm (PT).
yahoo to Saveur again / in the current issue The Saveur 100 / #96 SMARTEST "Thing to Leave Out of Wine" 'What was it we liked so much about the 1999 Brander Sauvignon au Natural from Santa Barbera county? The luscious fruit? The steely elegance? Sure-but what we really liked about it was NO OAK. Oak in wine is like garlic in cooking-a little bit adds flavor ; a lot ruins it. Winemakers of the world: tone down the oak or just forget it all together!'
if any one needs a great wine list and is near Watertown/Waltham go to Il Capriccio 888 main st Waltham 7818942234 --the list is long well thought out and not too expensive--the food heavy but nice w/ veggies, salads and other lighter foods good
from linda:
At UnBagelivable next door to Ruthy's Cheesecake and Rugelach Bakery at
Chelsea Market, 415 W. 15th St., the jelly doughnuts go nearly as
fast as they're baked - and with good reason. Round and high and
dusted with granulated sugar, they're delicious, and stuffed full of a
rich raspberry
jam that tastes as fresh as if it were preserved that morning. And
only 70 cents per doughnut!
get ready to rock in montauk--we will be getting a shipment from these fungi's
What are Glutamate and MSG?
Glutamate is one of the most common amino acids found in nature. It is the main component of many proteins and peptides, and is
present in most tissues. Glutamate is also produced in the body and plays an essential role in human metabolism. Virtually
every food contains glutamate. It is a major component of most natural protein foods such as meat, fish, milk and some vegetables.
MSG is the sodium salt of glutamate and is simply glutamate, water and sodium. In the early 1900s scientists isolated the
ingredient-glutamate-in plants that is the essential taste component responsible for greatly enhancing flavor. In the early part of
this century, MSG was extracted from seaweed and other plant sources. Today, MSG is produced in many countries around the world
through a natural fermentation process of molasses from sugar cane or sugar beets, as well as starch and corn sugar.
Flavor Enhancement Properties
When present in its "free" form-not "bound" together with other amino acids in protein-glutamate has a flavor enhancing effect in foods.
When MSG is added to foods, it provides a flavoring function similar to the naturally occurring free glutamate. MSG is used to enhance
the natural flavors of meats, poultry, seafood, snacks, soups and stews.
Multidimensional scaling experiments, which are used in sensory research, indicate that MSG falls outside the region occupied by the
four classic tastes of sweet, sour, salty and bitter. This distinctive taste is known as "umami," a word coined by the Japanese to
describe the taste imparted by glutamate.