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Regulators using egg recall to push support for tyrannical 'food safety' bill S.510
Blue Hill’s Tomato Sliders
the portland food is great and well priced, i think the vietnamese foods the best deal so far....skinny
Long Island City diner M. Wells isn’t open for dinner yet (still no liquor license!), and the spot’s current schedule is about to change. Starting September 7, the restaurant will cut back its breakfast hours and open at 10 AM instead of 7 AM every day except Monday, when it’s closed. Service lasts until 4 PM. The owner’s reason? As per its newsletter – “We need to sleep.”
The spot is also dishing out some wild mushrooms from foragers Gérard Mathar and Catherine Jacob, who do their thing on the Gaspé Peninsula in Québec. Not only will these ’shrooms be worked into dishes like slow-cooked rabbit saddle with handmade pappardelle, you can also purchase them along with other unique ingredients such as balsam fir and labrador tea to use at home (718-425-6917). (zagat) http://www.mwellsdiner.com/
joe tuna - chick pea hushpuppies
So I walk into this little store that has some wine in the window and start looking around. Nice gourmet food stuffs - olive oils and prosciutto and cheese - and about a dozen bottles of wine up front. We are invited to a friends house for dinner tonight, so acquiring a bottle to bring is on my list of things to do. After a bit of looking at the rather small selection, I notice there is more wine in the back. Ah ha! Much better selection. I've lucked into a good spot.
The proprietor tries to start a conversation, but he only speaks French. All the wines are Italian, and he is watching me with great curiosity as I browse (I'm hoping it is curiosity because it also could have been something like mistrust). Then he points up above the shelves to where there are lots of empty bottles on display and he says something in French I don't understand. But I recognize some of these bottles and they are better than what's on the shelf (which is pretty good already.) After a few stabs at hand gestures he understands that I am asking whether full versions of those bottles up there are available for purchase. He smiles and points to the floor. Then after another few minutes of him watching me pick up certain bottles for closer inspection he is definitely in the curious camp and he waves me over with a little smile and points to a staircase in the corner with a "you want to see?" look on his face. I nod my head vigorously and follow him down the stairs into an amazing wine cellar.
A '95 Dal Forno is the first thing that greets my eyes as they adjust to the gloom of the basement. "Tres bien" I say, pointing at the brown labeled bottle. He smiles like I've just complimented him on something very personal, and crouches down to open a case filled with them, carefully cradling one for my inspection. I rub my thumb and forefinger together in the international sign for beaucoup de bucks while giving him my best "if only!" look, and with a chuckle he understands that my resources are not that vast. But I spend a very enjoyable half hour perusing what must be the best Italian wine cellar of any retailer in Geneva. I end up spending more than I meant to, but for sure not as much as I might have, on a '99 Montefalco Rosso Riserva from Paolo Bea.
Worth a look if you are ever in Geneva: La Cantina Del Buon Gustaio. 12, rue des Paquis, Geneve. 022 732 45 91
Mango Apricot Guacamole
Le Monde du Wylie....
pls explain canning and pickling
had to pay a long term debt for grand generosity paid to me so table for two @ kurumazushi.....the famed sushi master of masters on 47th st in an office building on the 2nd floor, its a playpen for the rich or the crazy days of expence accounts if you want to eat what came in today.....i learned there that $15 toro is days old and/or lower grade, still amazing to eat but the super A+ and just off the plane is $40, $50 and above a slice depending on location
my dept is paid, the meal lasted 1 1/2 hours and it was apox 55 pieces each, and while art, it cost the same as an art piece but nothing compaired to the generousity of my guest over the last 25 years.....
p.s. we did it sans wine/sake/beer as my pal has gone sober, could only imagine what the bill w/b, and honestly I would have been fine (food quality wise) w/ paying 1/3 of what we spent at Bar Masa but that would not have payed the debt
dan barber of stone barns
ree is a sauce maker.
mycookingdiary.com. Nice interface.