...more recent posts
Get Skinny #7
Its time to get back on tract here after too much fun eating and free my body of decades of toxin.......Master Cleanse Take #2, I hope to beet the last one of 6 days by at least one day......Than its spring/summer eating like a pig (Veggie Heaven) till we resume the cleaning this September.....
Tasty treats are starting to pop up out of the ground....
Locanda Vini Olii which has always been at the top of my NYC eating charts from day one.......spring fava's, spring chich pea;s (new to me), asparagus blanco, than pasta pasta pasta, insanely great steak (Italian low fat breed from Montana)
While some people say the best pizza in NYC could be this new-ish place on 12st?? First Ave near 12th??....My fav is at The Modern's Tarte Flambee but in a micro thin version, stunning, at $12 and easy to eat it solo (with a beer), its a $25 snack spot w/ tax and tip, so its dear but its living!!
Bar Masa's tofu salad is another $12 treat that I cant get out of my head (mouth).......greens, raisons, pine nuts, is this Japanese, but than add the insane tofu, and the wasabi dressing = WOW!!!....the deep fried spring flowers rock too
jim.....fyi
The Jason Neroni files: leaves Porchetta citing irreconcilable differnces, reportedly finds himself the subject of an arrest warrant, says it's all good, gets arrested, and finally, is released with a court date, but not before getting the full treatment.
(skinny)
couldnt pass up this headline number three on the soy milk charts from the good folks at wingnut daily:
Soy is making kids 'gay'
skinny recommended Woochon, at 10 W 36th a while back. Still good? any recommendations of Korean restaurants in that vicinity?
the first rule of milk club is you don't talk about milk club
doesnt seem possible but ive actually gained weight on a diet of steak sandwiches, hamburgers, french fries, pork dumplings, bacon and egg sandwiches, chicken salad sandwiches, coffee cake muffins, brioche, cashews, snickers ice cream bars and perrier. must be the carbonation, right?
should i exercise to lose weight or just induce a mild coma? oh, who am i kidding? tell them to put me on the low fat feeding tube.
The Best Recipes in the Worldthe book / debuts tonight ch 13 at 9
Mark Bittman—who writes “The Minimalist” column in the New York Times—tells us about traveling the globe in search of the best recipes in the world for his new PBS series.
A Twist of the Wrist: Quick Flavorful Meals With Ingredients From Jars, Cans, Bags and Boxes” (Knopf)
The chef admits that she was not familiar with Rachael Ray’s “30 Minute Meals” when she started the project, or at least she’s too polite to say that hers are 30-minute meals that would make Thomas Keller say yummo: orzo with dried porcini mushrooms, radicchio and aged balsamic vinegar; white asparagus in brown butter topped with a fried egg and capers; key lime custards with crème fraĂ®che. Some of the recipes came from fellow food professionals, like Ruth Reichl, the editor of Gourmet magazine, whose recipe for blueberry pie calls for frozen berries and a store-bought crust. “You talk to a chef who works all day and comes home hungry, these are the things they make,” Silverton said. “You don’t come home and do a braise.”
Takeout-Style Sesame Noodles
1 pound Chinese egg noodles (1/8,-inch-thick), frozen or (preferably) fresh, available in Asian markets
2 tablespoons sesame oil, plus a splash
3˝ tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8,-by- 1/8,-by-2-inch sticks
Ľ cup chopped roasted peanuts,
IMHO and the rest of the table we now have great Cantonese in Brooklyn......Pacificana opened after 3 years of construction from a fire.....1/2 the same owners and some new ones, dim sum is rumored to be awesome (1 1/2 hour wait at the peak last sunday), we tasted some dumplings that were grand cru and the mains we ordered were super......good news for us in Brooklyn
http://events.nytimes.com/2007/03/21/dining/reviews/21unde.html?ref=dining
Vegan Try Fector last week......
Stop 1 Hangawi: went al la cart....wrong move except one amazing dish of a seasonal mountain root salad....rest ok at best:<(
Stop 2 Mandoo Bar: its a dumpling bar 2 w 32nd and sensational,
wish we went here to start...
Stop 3 Kyotufo Dessert Bar, 707?? 9t Ave, very very good, drinks + dessert chef from Japan...
Last week I had IMHO a sensational meal at Aburiya Kinnosuke.....one of the best dishes was a Yellowtail Neck cooked in the bincho-tan charcoal pit, splash of lemon and YUM!! The grilled young bamboo was fantastic as was the mixed plate from the "for drinks" menu which included whole baby squid in miso......not everything is great here, the eel and egg just for example was just OK....the noodles which is how I end the meal are stunning as is the way I like to begin fresh tofu.....dont miss the chicken meatballs with soft poached egg on top and anything table bincho-tan coal grilled on the something or other leaf.....eat at the counter
Get Skinny #6
Today is day 2 of my 2nd Liver Flush prep....
Yesterday I had to brunch so had eggs and cheese (and lots of bloody marys's:>) but I will be vegan today and for the next 4 with just a dash of wine Wed's nite....
Colonic #1 will be Friday at 10am, problem is I am #1 so the room will be cool.....
So for the Liver Flush you need to be vegan and drink tons of apple juice too loosen the gall stones...
CLEANZE IT BABY!!
I’ve had only one real job in my life. I know what you’re thinking, but managing the Sex Pistols wasn’t a job; it was a lifestyle that consisted of creating an environment that you could run wild in. The boring job was in London in 1962, when I was 16. I hadn’t done well on my exams — in fact, I hadn’t bothered to take most of them. University was not in the cards.
My mother dragged me to the local labor exchange, where a man read off a list of available jobs: machine operator in a pen factory, assistant to a linens salesman, booking clerk for Fyffes banana boats. As he worked his way down the list, he came across a job for a trainee wine taster at George Sandeman, the venerable wine merchant. The occasional glass of sherry on religious days was the only wine I’d tasted. But my mother, a walking cliche of nouveau riche, thought this sounded respectable enough to boast about at cocktail parties