February 2011
2 posts
December 2009
1 post
November 2009
2 posts
Quality Assurance | Jidori Chicken TM →
Our birds are raised cage-free, fed all natural grain with no meat byproducts, and without any hormones or steroids. Unlike any other poultry company here in Los Angeles, we truck our bids live daily into the heart of the city from California’s Central Valley and process them under strict HACCP guidelines with USDA inspection of every single bird.
We start early in the morning before the public...
Essay - Mau-Mauing the Flesh Eaters - A Tour of... →
October 2009
23 posts
The Glamorous World of Indochine - The Daily Beast →
Since it opened in 1984, Indochine has become an iconic New York City landmark.
It was the stomping grounds for a generation: Andy Warhol, Kate Moss, Madonna and plenty of their fabulous friends flocked to the restaurant, whose walls are decorated with iconic palm fronds, to eat the famous French-Vietnamese food.
On the occasion of the glitzy eatery’s 25th anniversary, Rizzoli has...
Types of Oysters:
Crassostrea sikamea - Kumamoto Oysters
Kumamotos are small, sweet, almost nutty oysters characterized by their deep, almost bowl-shaped shell. Like Pacifics, they have deeply fluted, sharp, pointy shells. They spawn later and in warmer water than other oysters, so they remain firm and sweet well into summer months. Kumamotos are widely cultivated in Japan and the West Coast. The name Kumamoto is...
Italian Red Grapes →
Silk Road Teas →
Hawaii Tea Society - Member Tea Goods & Services →
Chamomile Your tea is made with the small white and yellow flowers of the chamomile plant, rather than the leaves. There are two kinds of chamomile (German and Roman) and it’s the German variety that makes the best tea. Chamomile likes sandy soils and lots of sun, but you’ll need to give it plenty of water during the hottest parts of the summer. Though technically an annual, chamomile...
Rose Hip and Lemon Tea Blend
1/2 cup dried rosehips
3 teaspoons dried lemon peel
This tea is naturally rich in vitamin C. In a bowl crush seeds and pulp of dried rose hips and add the dried lemon peel. Mix together well.
Place blended tea into your container and label with instructions if giving as a gift. Use 1 teaspoon per cup of boiling water and allow to infuse about 8 minutes. Sweeten...
Grilled Cheese Sandwich Cravings : Bread plus... →
Recession Obsession: Rainy Day Ramen - LAist →
Not exactly Tanpopo
Chew On This: A Salumi Revival In San Francisco :... →
A tray of cured meats served at British gastropub Martins West in Redwood City, Calif.: (clockwise, from top left) heritage pork pate; rabbit mortadella; chicken terrine; pork trotter terrine; beef bresaola; cured loin.
Making Pasta Without Strain (but You Need a... →
“We don’t have to be best, just someone’s favorite.”
– Danny Meyer at the Union Square Ventures Summit
Maine: Smashed Pumpkin Ale, Shipyard, Portland - A... →
It must be Maine week around here. There are a lot of those but when boxes with bottles show up one really ought to make a point of posting. Shipyard has been very good to keep me updated with their Pugsley’s Signature Series beers like the newest, Smashed Pumpkin Ale. Like their Imperial Porter that I wrote about last December, the branding is just as swank and the beer weighs in even...
Waiter Jon-Barrett Ingels Fired For Twittering... →
Condé Nast ends 70-year run of Gourmet magazine -... →
Foodies got some sour news Monday. Gourmet, which has amassed a devoted following over nearly 70 years of publication, will be shut down, publisher Condé Nast said. The magazine, introduced in 1940, is expected to close by the end of the year.
Read Margy Rochlin’s review of TTK online
Fat: An Appreciation of a Misunderstood... →
For all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn’t benefited us in any way. Instead it has...
The Whole Beast: Nose to Tail Eating by Fergus... →
From Publishers Weekly An audacious chef whose St. John restaurant in London draws legions of fans, Henderson is a staunch proponent of using virtually the entirety of any plant or animal being served up. Harking back to the days when very little went to waste, he practices what he preaches with such victuals as Rolled Pig’s Spleen, Duck’s Neck Terrine and Roast Woodcock, which is...
Trebbiano di Toscana
The vineyards of the Tenuta Vitereta cover 50 hectares of a hilly area at 265 metres in height on average. The ground is sandy, with pebbles of sandstone that lay on clay lakes, a part of a calcareous/marly alluvial nature. The climate is typically Mediterranean, with a rain-free summer, with rainfall concentrated in Autumn and Spring, and with cold and dry winters. Ideal, therefore, for wine.
September 2009
1 post
Phoebe Damrosch: Serves Us Right - NYTimes.com →
Americans could do more to inspire restaurant workers if they adopted a service charge, as they do in Europe, to give servers adequate benefits and a living wage.
August 2009
3 posts
Smoking Fish Is a Way of Life in Upper Michigan -... →
The Great Wine Cover-up | The Daily Beast →
Do you know what you were really drinking last night? The dirty secret about wine is that it frequently contains wood chips, chemicals, and something called Mega Purple.