July 10, 2006

healthy items at fast food chains

The Health of It All: Eating Healthy at Fast Food Restaurants. Dr Gourmet's put together a comprehensive list of things you can eat if you're trying to stay healthy but for some reason have to have a meal at fast food chains including McDonald's, KFC or Wendy's. Part of me is bummed there's no list for Popeye's—but then again it doesn't really matter, because nothing can keep me from my beloved chicken and biscuits. [via The Morning News]

July 07, 2006

big food from a tiny kitchen

Don't let your tiny kitchen keep you from cooking up a storm. Need some inspiration? Check out San Francisco resident Julie King's 4x10 kitchen where she's prepared dinners for 30 (photos). Ready to put your small kitchen to work? The Itty Bitty Kitchen Handbook is full of practical advice for organizing and cooking in your small kitchen.

Bacon of the Month Club

Bomlogo The Bacon of the Month Club is "the go-to gift for that person in your life who loves bacon, who has everything or who has very little." The annual fee is $140 for one portion every month or $215 for two. You get a monthly delivery of "artisan pork", a toy pig, a membership card, a nice pen, and "informative notes on all bacon selections."

June 29, 2006

pork brains in milk gravy

You'd think the most amazing thing about Pork Brains in Milk Gravy would be that there are apparently enough people who would eat such a thing for Armour to manufacture, can and distribute it, but I'm sorry, logic has failed you.

No, the most amazing thing about Pork Brains in Milk Gravy is that one 5.5 ounce can contains 3,500 mg of cholesterol—that's 1,170% of the daily recommended intake for a human being. Spam's looking pretty healthy all of a sudden, isn't it? [thanks, Brett!]

virgil's root beer is delicious

Virgil's Root Beer gets 4 and a half stars from Josh Allen over at my favorite beverage blog, The Knowledge for Thirst. I walked a mile each way to Trader Joe's in Union Square in the summer heat to buy some of the elusive Virgil's after reading his review, and it was worth every single sweltering step—and then I discovered it was somehow mysteriously also available at my amazing corner deli. O frabjous day!

June 09, 2006

Shopper's Guide to Pesticides in Produce

Shopper's Guide to Pesticides in Produce (pdf) This wallet guide identifies 12 fruits and vegetables that are high in pesticides when conventionally grown, as well as the 12 low in pesticides. [via Cool Tools]

Go forth and eat barbecue

NYC No, I haven't forgotten this weekend's 4th Annual Big Apple Barbecue Block Party, one of my favorite food events. If you are serious about your 'cue, the Bubba Fast Pass sounds like the way to go -- prepay in denominations of $125 or $200 and get in the express lines at Pitmaster booths. You can also use the Bubba Fast Pass to pay for merchandise and seminar tickets.  I'm not able to make it this year, so please eat a Mitchell's pork sandwich for me! If you take a photo of yourself eating one, email it to me and I'll post it here.

June 05, 2006

New York vs San Francisco

New York City vs San Francisco, which dining scene will reign supreme? San Francisco Chronicle's Michael Bauer poses the question on his blog, "Is New York better than San Francisco?" Apples and oranges, I say. I love them both.

Adopt an olive tree

Nudo olive trees are now available for adoption by those of us in the U.S. and U.K. Hooray!

May 22, 2006

Wedding pizza

I love this! Quintessential New York: Wedding Pizza. We went for wedding burgers.

The new Megnut

Megnut is now all about food. Hooray!

May 18, 2006

beautiful eggs

The most beautiful eggs in the world.

Cork'd: review and share wine

Cork’d is a newly launched free, web-based service that makes it simple to review and share wine. When the community shows up, this should become a fantastic resource.

Adopt an Italian olive tree

Adopt an Italian olive tree for a year and receive all of its produce. I love this concept, unfortunately they don't ship outside of the European Union.

May 11, 2006

Found Grocery Lists

The Grocery List Collection is the world's largest online collection of found grocery lists (there's more than one?) Start with the Top 10 Lists.

local vs global

In case the omnivore's dilemma was not complex enough, there are also good arguments for eating globally (vs locally). Harlan lays it out for us.

Daniel Humm

Chef Daniel Humm left San Francisco's Campton Place in January for New York's Eleven Madison Park. Jennifer Luezzi reports on the transition for the New York Sun (subscription only site), kindly reposted here.

May 10, 2006

Mango Mania

Mango Mania in India. The NYTimes on mango season in India (March through May). The best news of all:  the U.S. ban on Indian mangoes will soon be lifted. Sweet!

The Indian wing of DHL even offers a courier service specifically for mangoes, although the United States has long been absent from its list of destinations because of its ban on Indian mangoes. But the ban should soon be lifted as part of a deal struck by President Bush on his March visit to the country, which will also give India easier access to nuclear technology. Quid pro quo, as far as many Indians are concerned. "The U.S. is looking forward to eating Indian mangoes," he said at a press conference, cheering up a local press that he had earlier disappointed by not seeming too well-versed about cricket and Bollywood, two other Indian passions.

May 07, 2006

Becks & Posh: How to Trim an Artichoke

Becks & Posh: How to Trim an Artichoke and Prepare Artichoke hearts. Beautiful photos for reference and excellent instructions. Bookmark it!

Disney Lays Off the Happy Meals - Los Angeles Times

Disney Lays Off the Happy Meals. Disney is not renewing its cross-promotional relationship with McDonald's because the company wants to distance itself from fast food and its link to the epidemic of childhood obesity.

May 02, 2006

The Hungry Cabbie

NYC The Hungry Cabbie is a food blogger and a cabbie.

Eat Local Challenge

The Eat Local Challenge is on! Follow along and get inspired at the Eat Local Challenge group blog.

May 01, 2006

NYC Just Kidding: A Benefit for Just Food

NYC Just Kidding: A Comedy and Music Benefit for Just Food is this Wednesday, May 3th. 

Just Food is a non-profit organization in NYC that helps increase access to fresh, locally grown fruits and vegetables. They work with community gardeners, regional farmers, and people in the community through 4 programs: City Farms, Community Supported Agriculture (CSA) in NYC, Community Food Education, and Food Justice.

Tickets start at just $40, and can be purchased online at www.brownpapertickets.com. For more information, call Just Food at 212-645-9880, ext. 221.

April 27, 2006

City council approves foie gras ban

Chicago city council approves foie gras ban. Mayor Daley says, “We have children getting killed by gang leaders and dope dealers. We have real issues here in this city. And we’re dealing with foie gras? Let’s get some priorities. Our priorities should be children, the quality of education. It should be seniors. We should worry about the gas price. We should worry about the global economy.”

April 24, 2006

Ben & Jerry's Free Cone Day

Don't forget! Tomorrow (Tuesday, April 25th) is Ben & Jerry's Free Cone Day.

April 20, 2006

The Old Foodie

Attention food [history] nerds: The Old Foodie is an excellent food history blog, updated each weekday on a history topic related to that day.


NYC Add this one to your bookmarks: Amuse-Bouche's BYOB map of NYC.

April 19, 2006

yum yum cream puff!

yum yum cream puff!
Originally uploaded by Alaina B..

Good news, West Coast cream puff lovers! Beard Papa's San Francisco location is scheduled to open on May 12. [via Tablehopper]

controversial cookies

Here's a perfect example of the Omnivore's Dilemma: Paul Newman's controversial Oreo knock-offs.

Tasty Periodic Table


I love science and I love food, so naturally I love the Tasty Periodic Table t-shirt at Threadless.

Cheese, glorious cheese

Aaron Foster is man who knows cheese, so I was inclined to take notice when he emailed me about the Cheese by Hand project. Aaron describes it as "a revolutionary project being undertaken by Sasha Davies (of Murray's and Artisanal fame) and her husband Michael Claypool.  They are traveling around the country over the course of four months, visiting dozens of cheesemakers, and interviewing them for their audio-blog.  Nothing like this has ever been done in the United States, and I can't think of a better way to get the word out about American artisan cheesemaking." The kick-off and benefit is next Tuesday, April 25th. Tickets are $75.

April 13, 2006

Argentine beef

A follow-up on Argentine beef from A Full Belly reader: "Besides the free-pampa pasturing of animals in Argentina, the slaughter method is also different.  The animals are killed and bled (not kosher, but the bleeding is similar) and the meat is delivered to markets / end-users within 48 (max72) hours. If you ever walked around in Buenos Aires in the mornings you've seen men in bloodied white clothes w/ OR-like caps on carrying beef-halves into the butcher shops.  So, unlike the "aged Black-Angus" we're
trained to want in the States, aging is considered what one does w/bad meat in Argentina.

April 12, 2006

Pretty enough to eat

149_sushi_salmcalif_tmbI am very tempted to get a couple of these awesome sushi pillows for my couch. There's also an ebi pillow.

Argentina on two steaks a day

Argentina on two steaks a day: "Eating steaks in Argentina feels like joining a cult. You find yourself leaning on friends to come visit, and writing YOU JUST DON'T UNDERSTAND in all caps more often than feels comfortable. Argentine beef really is extraordinary. Almost all of this has to do with how the cows are raised. There are no factory feedlots in Argentina; the animals still eat pampas grass their whole lives, in open pasture, and not the chicken droppings and feathers mixed with corn that pass for animal feed in the United States. Since this is the way of life a cow was designed for, it is not necessary to pump the animal full of antibiotics. The meat is leaner, healthier and more flavorful than that of corn-fed cattle. It has fewer calories, contains less cholesterol, and tastes less mushy and waterlogged than American meat. And the cows spend their lives out grazing in the field, not locked into some small pen. You can taste the joy."

April 05, 2006

Michelin Guide coming to San Francisco

SF Just announced: The Michelin Guide San Francisco and Bay Area is scheduled to hit shelves in October. From the press release“The diversity, breadth and depth of San Francisco's restaurant and hotel scene, coupled with its rich gastronomic history clearly mark the city and surrounding areas as the logical choice for the next North American title in the Michelin Guide series,” commented Naret. “As with our recently published Guide to New York City, we are making every effort to produce a comprehensive selection that does full justice to the region’s exciting restaurant and hotel culture and also meets our readers’ expectations.”

SF's Time Warner Center?

SF This week's Tablehopper is chock full of gossip and speculation regarding the possible restaurant tenants coming to the Westfield San Francisco Centre (it's a mall, folks) when it opens in late September. Tablehopper asks, "Will it become our own Time Warner Center?" I doubt it, but it certainly will be steps above your ordinary food court.

All mixed up

NYC You may have heard of Chinese-Indian (or Indo-Chinese if you prefer) cuisine thanks to Chinese Mirch, and the recent change of ownership at Cardamomm that has resulted in a new Chinese-Indian menu. But you might not have heard of Chinese-Jamaican, as in De Bamboo Express (love the name!).

April 03, 2006

Julie and Julia wins Blooker

Julie and Julia wins a Blooker prize, the first literary prize awarded to "blooks": books based on weblogs or websites.

How to pour ketchup

"Ketchup can be regarded as a highly viscous liquid, or a thixotropic (flows under pressure) solid. Neither term is exactly correct, but the problem is not what to call it. The problem is how to get the ketchup out of the bottle, in measured quantities, without making a mess." From a technical explanation of the correct way to pour ketchup from a ketchup bottle.

2006 Top 100 Bay Area Restaurants

SF The SF Chronicle's Annual Top 100 Bay Area Restaurants, here's a map of the San Francisco restaurants.

March 30, 2006

Wal-Mart's Organic Offensive

Wal-Mart's Organic Offensive. U.S. farmers fear Wal-Mart's entry into the organic market could drive down prices and lead to more imports. It could also convince farmers who are now using pesticides and other chemicals to switch to organic farming.

March 27, 2006

Healthy bacon, anyone? - Americas - International Herald Tribune

Healthy bacon, anyone? Highly theoretical yet promising cloned pigs that make their own omega-3 fatty acids.

March 20, 2006

Banana shortage?

GirlHacker investigates the "worldwide banana shortage."

Threadless T-Shirts - Piece of Meat, by Ross Zietz

Threadless is having a $10 sale which means it's a good time to order your Piece of Meat, by Ross Zietz.

March 18, 2006

Chowhound's San Francisco Bay Area Message Board: Re(2): Beard Papa arriving soon to SF?

SF Chowhound's are tracking the arrival of Beard Papa in San Francisco. No word yet on an opening date.

March 17, 2006

SF: Asparagus Festival

SF Asparagus Festival! Tomorrow, Saturday March 18, 10 a.m. to noon at the Ferry Terminal Building Farmers Market. A one dollar donation to benefit CUESA's educational programs will get you a special seasonal treat: grilled asparagus on a buttery soft Acme Bread roll. Yum!

Happy St. Patrick's Day

Happy St. Patrick's Day! In the spirit of the day, some recipes...
Ask Metafilter: It's corny and it's beefy. Best corned beef and cabbage recipe.
Chocolate Guinness Goodness: "What if you combined a dark chocolate pudding and Guinness, topped it with whipped cream lightly flavored with Guinness, and then put it in a glass to make it look just like a pint of the black?"
Irish Stout Cake with Whiskey Sour Icing

Homemade dairy

DIY dairy: how to make your own cottage cheese and butter.

March 14, 2006

Tracking Trader Joe's

Tracking Trader Joe's is a weblog devoted to all-things Trader Joe's. [via sustenance]

fun foodles

A "foodle" is a "fun, food fact @ Google" and just one aspect of the one-of-a-kind food service group at Google that's having an impact not only on its employees, but chefs and producers as well.

Recipe: fried milk

A recipe for fried milk. I've never heard of this dessert, is it a regional thing?

March 08, 2006

SF: Dive

SF Holy crap! Kevin of Bacon Press has started a new blog, called Dive, for those of us who enjoy "spelunking the culinary hole-in-the-walls, the greasy spoons, the roach coaches  - all while constantly searching for that diamond in the rough." So far, 2 great reviews of places I might not have ventured into before. More, please!

Pushcart NYC

Pushcart NYC: a weblog devoted to street vendor food in NYC.

March 03, 2006

NYC Dumplings

NYC Yum yum dumplings! The Daily News roundup of dumpling joints below 14th St.

March 01, 2006

Small Farms + maps

Tana of Small Farms blog has created a nifty map of chefs and farmers in the San Francisco/Monterey Bay area who directly support support local/sustainable agriculture.

February 27, 2006

Shake Shack countdown

Trader Joe's FAQ

New Yorkers, take note: Trader Joe's FAQ (Frequently Accessed Quantities). Informative and entertaining.

February 23, 2006

artichoke how-to

How to cook and eat an artichoke. Did you know that 100% of the U.S. crop is grown in California?

February 22, 2006

La Cocina

La Cocina is a San Francisco-based non-profit community kitchen who's purpose is to assist micro-entrepreneurs become economically self-sufficient in part by providing them fully-licensed, affordable kitchen space. I first learned about La Cocina when I heard this NPR piece. Via Tablehopper, La Cocina is hosting an event for chefs, restauranteurs, and culinary retailers on Monday, March 6th. Get all the details here.

February 16, 2006

The road to Yountville

5 years ago, she got laid off from her job at TiVo. Today, she's a part of the French Laundry's pastry department. Hsing Chen describes her journey.

February 14, 2006

nyc's newest food blogger

Holy crap, look who New York's newest food blogger is: Frank Bruni! And there's a weekly podcast! And comments are enabled! Like, whoa.

February 07, 2006

cooking with your mobile phone

Mobile cooking: how to cook an egg with 2 mobile phones, an egg cup, and a radio. Or, why you shouldn't talk on two mobile phones at once. UPDATE: OK, not really. "The radio waves from mobile phones are at least 100 times too weak to heat up an egg, they're at the wrong frequency to make water molecules vibrate, the antennas on mobile phones are directionless, and when you call one phone with another the (omnidirectional) signals are relayed via radio towers rather than directly." Thanks, Harlan! I <3 the Internet.

Eat Air - A Vegan Food Log

For my vegan friends, another tasty vegan blog, Eat Air - A Vegan Food Log.

Dumpling Man at home

NYC Dumpling Man now offers freshly frozen dumplings.

February 06, 2006

Food Blogger Face-Off

SF Don't miss the Food Blogger Face-Off tonight, 6:00 p.m. at the Ferry Building!

Consumer Reports rates gift chocolates

Just in time for Valentine's Day, Consumer Reports rates gift chocolates. Norman Love Confections gets their top rating. [via Kathryn]

Vegan Lunch Box

Vegan Lunch Box is the blog of a stay at home mom who makes her kid vegan "laptop lunches"
every day filled with everything from stromboli to dim sum to sushi. Lunch should always be this much fun. [thanks for tip, Jenny!]

Google Food Photo Blog

Google Food Photo Blog: Looks like some good eatin'. [thanks for the tip, David!]

January 23, 2006

soy milk

Bob the Angry Flower on soy milk. I don't care for it much either, it's too thin and too sweet. I like the taste of full milk! Luckily for me I'm not lactose intolerant.

no more vegan marshmallows?

Vegan marshmallow scandal! AFB's favorite marathon-running vegan librarians Kate and Jenny couldn't find their beloved vegan marshmallows at Whole Foods or Teany and eventually discovered that the marshmallows weren't vegan after all—it turns out that Emes Kosher-Jel, the popular alternative to gelatin used to make them, contains protein.

garfield edible products

Garfield Candy! Garfield Junk Food! Matt of X-Entertainment samples all sorts of licensed Garfield edible products, including Garfield and Friends Fruit Rolls: "As was and remains the norm, kids could pull different character/item shapes off the rolls. In this case, of course, you get to pull off Garfield, Odie, Nermal, Jon and whatever other characters seemed conducive to a 6x6" sheet of flattened fruit crap." The piece is hilarious from start to finish, so please go read it, but the best part has got to be the scan of Garfield teaching fruit roll etiquette. If Garfield Fruit Rolls were still on the market, I would go out and buy some RIGHT NOW.

where are the taco doritos?

Taco Doritos. Gael of Pop Culture Junk Mail can't find this elusive in Seattle and discovers that not all regions of the US are equal when it comes to Doritos flavor distribution. I don't think I've seen Taco Doritos in NYC but again then I don't eat Doritos very often, so that doesn't mean much.

January 20, 2006

Going Whole Hog

Speaking of pigs, Going Whole Hog is a new blog devoted to savoring the whole hog. 4 oinks!

Researchers to map pig DNA

Pig A team of researchers won a $10 million federal grant to provide the first complete sequence of the swine genome -- a genetic map they say could help farmers produce better hogs, give consumers tastier pork and ultimately benefit human health.

wine and cheese

When hosting your next wine and cheese party, don't splurge on an expensive vintage because your guests won't be able to tell the difference. A recent study found that cheese deadens the taster's perception of wines' flavors, perhaps by binding to flavor molecules in the wine or the fat from the cheese may coat the taster's mouth.

The Saveur 100


The Saveur 100 is one of my favorite lists, featuring 100 favorites (food, drinks, restaurants, people, places, things) from the world of food. NPR spoke with the Colman Andrews, the magazine's editor-in-chief about the list. Listen to the interview and view the complete list on NPR's website. (Saveur Magazine website)

January 19, 2006

Raw Feeders

Fido's raw food diet. "Raw Feeders" argue that the best diet for their pets should consist of raw meat because that's what their wild cousins eat. Most vets do not recommend a raw food diet because of the health risks (contracting salmonella and e-coli, choking on bones), and the challenge of creating nutritionally balanced meals.

January 17, 2006

two-buck chuck's a-comin'

Trader Joe's to Open in New York. "At 15,000 square feet, including the wine shop, the new Trader Joe's will be less than a third the size of the Whole Foods that opened last year at 4 Union Square South."

mac n' cheese, please

What's wrong with the NYTimes Crusty Macaroni and Cheese recipe? No white sauce.

January 13, 2006

cutting boards and bacteria

The truth about cutting boards and bacteria: "What, then, is the truth about cutting boards? Both plastic and wooden boards can hold on to bacteria for long periods of time. Both plastic and wooden boards allow for transference of bacteria to other foods. Luckily, we found that scrubbing with hot soapy water was an effective (though not perfect) way of cleaning both kinds of boards; the USDA also recommends the regular application of a solution of 1 teaspoon bleach per quart of water. Simply put, maintenance, not material, provides the greatest margin of safety."

RFID cooking

RFID cooking: A pan, cooktop, recipe card and RFID. "Each pan handle is embedded with an RFID chip that uses a proprietary signal to communicate with coordinated chips in the cooktop and special recipe cards that monitor each cooking step for a partcular dish." Available in Japan.

January 12, 2006

judging a good sushi restaurant

How to judge a good sushi restaurant. "While it's possible to have inexpensive Japanese food, sushi is by nature expensive because the fish is expensive, and it's also very labor-intensive. So, in my opinion there is really no such thing as a cheap sushi restaurant. You can have acceptable sushi at a reasonable price in a city with a lot of sushi places, but you can't have good and cheap sushi."

January 11, 2006

dumpling jewelry

Dumplingbracelet_1 More food-inspired jewelry: the little dumplings collection from Paglieli. Cute and tasty, just like the real thing. Perfect for you favorite dumpling lover (hint! hint!). [via Kathryn]


My friend Selva had some fugu in Seattle and lived to blog about it. I didn't even know fugu was legal in the US but apparently there are 17 restaurants with fugu licenses, 11 of which are in NYC! My birthday is coming up later this month, maybe I'll have some then.

NYC Restaurants from the Inside Out

NYC Tomorrow, Thursday January 12th, catch Restaurants from the Inside Out, a discussion of what makes a restaurant great featuring Rocco DiSpirito, Steven Shaw and Calvin Trillin moderated by Leonard Lopate. 8 pm, 92nd Street Y, $25.

Chef Dufresne is extruding!

Things you miss out on when you don't have cable: Iron Chef New York: Batali vs. Dufresne, full report here. Highlights include Alton Brown exclaiming, "Oh, my, dear Lord! Chef Dufresne is extruding! Oh! He's extruding . . . right into that vessel with the controlled heat!"

January 10, 2006

When it pays to buy organic

Consumer Reports on when it pays to buy organic: "The truth is, not all organic-labeled products offer added health value. We found, for example, that it’s worth paying more for organic apples, peaches, spinach, milk, and beef to avoid chemicals found in the conventionally produced versions of those items. But you can skip organic asparagus and broccoli because conventional varieties generally have undetectable pesticide levels. You can also pass on organic seafood and shampoo, which have labels    that are often misleading."

January 09, 2006

sf-style tacos

How to eat San Francisco style tacos. "Step 1. Boggle at the sheer size of the taco. Two San Francisco tacos at a mexican fast food place = at LEAST four tacos at a Los Angeles mexican fast food place." I love the closeup photos of salsa and shrimp, they're making me so hungry right now.

sushi video primer

The Japanese Tradition: Sushi. Great video primer on sushi and sushi customs and etiquette. [via FP]

January 05, 2006

SF Dine About Town

SF This month is Dine About Town month in San Francisco,  which means 3-course prix fixe menus ($21.95 lunches and $31.95 dinners) at participating restaurants. Before you make your reservations, you may want to refer to this post on Chowhound, DAT cheatsheets, for the best values.

January 04, 2006


kokblog. Johanna Lindvall, a Swede living in NYC, accompanies each of her posts with the loveliest of illustrations. Like Loobylu, but for food instead of crafts. My favorite drawing is the one for Body Cakes (Kroppkakor), it's just too cute!

budget banquet

Ask Metafilter: What do you think is the cheapest, healthiest, tastiest, easiest meal to prepare? Lots of good answers, although I've found that if you live alone in New York, like to eat meat fairly frequently and have variety in your meals, getting takeout or delivery can very well be cheaper, healthier, tastier and easier than doing the groceries and cooking for yourself.

omakase at nobu 57

kiplog reviews Nobu 57's Omakase, with photos. The good: "Every dish was perfection." The bad: " But if I'm going to pay a hundred dollars for a meal, a dish should NEVER arrive before I'm done with the one I'm eating. And it happened with every course, a staff member either holding my next plate in full, impatient view, feet away, or rushing in to get me to move my current dish aside." Poor service will leave a bad taste in your mouth after the best of meals.

bottled hawai'i

Hawai'i in a bottle for only 2 dollars. Surprisingly enough, it's not liquified Spam but bottled deep sea drinking water. [via Expired Foods]

hmii?: mustard

How Much Is Inside Mustard? "A staple of summertime living, French's classic yellow mustard is the only suitable companion to hot dogs. However, while other websites delve into the buns 8-pack vs. frank 10-pack controversy, here at How Much is Inside, we wondered, how many hot dogs can you dress with one bottle of Mustard? On Friday night, we decided to find out." I heart you Rob Cockerham, you man of science, you.

January 03, 2006

fast food chains in malaysia

Big US fast food chains like McDonald's, KFC, Pizza Hut and Burger King have all sorts of awesome products and promotions in other countries, and Huai Bin of the infamous Malaysian blog sixthseal.com does a great job of keeping track of the ones available in his neck of the woods. My favorite product names are the KFC Tom Yam Crunch, Starbucks Coffee Jelly Frappucino, McDonald's Prosperity Burger Chicken and Prosperity Desserts, Pizza Hut Ocean Tempura King Prawn, Bubur Ayam McD (McDonald's Chicken Porridge), and the KFC Curry Crunch.

rion's mercats de barcelona

Mercats de Barcelona. My friend and favorite photoblogger Rion Nakaya was in Barcelona recently and wandered through one of the city's many markets with her camera. There are lots of other gorgeous photosets on her site; of the many food-related ones my favorite is of Tokyo's Tsukiji Fish Market.

wine ordering tips from waiter rant

Waiter Rant: How to order wine without looking like an asshole. "25. Merlot is a perfectly good wine. Don’t believe all that “Sideways” crap. God I hate that movie!" [via The Girl Who Ate Everything]

new york magazine's 101 restaurants

Where to eat in 2006: New York Magazine's 101 Best Restaurants. Written by Adam Platt, Le Bernardin takes 1 and AFB fave Momofuku comes in at a respectable 101, with 99 great places to eat in between. Platt's introduction explains both the method used to select the restaurants and what each of the stars in New York Magazine's new review system mean.

food calendars that don't suck

2006 Foodie Calendars. Slashfood's short but sweet list of food calendars that don't suck. Get Dog Food: Play With Your Food for dog lovers and food lovers alike! *cough, cough*

January 02, 2006

out of this world

Ready for dinner on Mars? Alain Ducasse's company was one of two tasked by the European Space Agency to develop delicious recipes for astronauts to prepare on long duration space missions. "The menus were all based on nine main ingredients that ESA envisions could be grown in greenhouses of future colonies on Mars or other planets. The nine must comprise at least 40% of the final diet, while the remaining (up to) 60% could be additional vegetables, herbs, oil, butter, salt, pepper, sugar and other seasoning brought from Earth." Guess this means I won't be going into space till the science of fake meat has advanced a considerable deal.

eater's 2005 roundup

The Year In Eater, 2005. Of the new restaurants listed, I've only been to Cookshop (for Thanksgiving, recommend it highly), and would like to check out Fatty Crab, The Modern and Gusto. My 2005 standbys were the same as 2004's (Grand Sichuan (the St Mark's branch), New Green Bo and Crif*Dog) with one addition (Momofuku, home of the most heavenly pork buns and chicken wings), all but the newest a place where a full meal will set you back the same as a dessert at most of the places mentioned on Eater. I love my cheap eats, what can I say?

fake dotcom era entrees

Five terrible fake entrees from the dotcom era. My personal favorite is #3: "Polenta cash register, filled with walnut-barley rice pyramids, lightly dusted with Tang® ($67)"

blak is the new coke

Coca-Cola offering coffee-infused 'Blak' drink. Launching in France this month and other markets including the US later this year, "Coca-Cola Blak will be a mid-calorie drink, similar to Coca-Cola C2, which was launched in April 2004 and contains half the sugar, calories and carbohydrates of regular colas. The formula for the new beverage is expected to vary based on local tastes."

They recently phased out Vanilla Coke and Diet Vanilla Coke in the US and should be shipping their replacements, Black Cherry Vanilla Coke and Diet Black Cherry Vanilla Coke, to stores right about now. Fancy shmancy flavors but I'll stick to Classic, thank you very much. [via Pop Culture Junk Mail]

December 28, 2005

where to get your curry fix now?

6th St Curry Row not so Curry anymore. Used to be 6th St between 1st & 2nd Avenues was the place to go for Indian food in the East Village (at least, if you weren't Indian); WhatISee has photos and even a diagram showing how there aren't very many Indian restaurants on the 6th anymore. Hey, there's still the brightly lit Panna II, just around the corner on 1st Ave between 5th & 6th, super cheap takeout place Punjabi Deli on 1st St between 1st Ave and Avenue A, or just go uptown a mile to Curry Hill. [via Eater]

super taste

Robert Sietsema reviews Super Taste hand-pulled noodles, on Eldridge. Recommended by Sietsema, after the place was recommended to him by Calvin Trillin? You know I am so eating there sometime in the next week, right? Hand-pulled noodles with beef + pork dumplings, bring it on.

(Mike King of Twenty Bucks a day visited Super Taste recently and enjoyed himself, saying "score one for the cheapwads!")

you think you're chocolate but

Annie: Chewing Gum (music video). One of my favorite pop songs of 2004: "I'm gonna tell you how it's gonna get done/I'm just a girl that's only chewing for fun/You spit it out when all the flavour has gone/Wrap him round your finger like you're playing with gum"

diy chewing gum

Glee Gum's Make Your Own Chewing Gum kit. "And it's really easy: Soften the chicle gum base, either in the microwave or on the stove. Then you add the sugar, corn syrup, and the flavor packets, knead it a little, and WOW! You've made your own gum!" $10 gets you enough to make 50 pieces, refills are $6. [via kottke.org]

December 27, 2005

black pudding is not a pudding

Silly me, never having had one I've always assumed from the name that a black pudding was, you know, a pudding, but it turns out it's actually a sausage: "Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavourings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Sources indicate that the corpulent sausage had its origins in ancient Greece, and Homer's Odyssey makes poetic reference to the roasting of a stomach stuffed with blood and fat."

Those of you who love black pudding but no longer eat meat can rejoice, as The Real Lancashire Black Pudding Co's recently developed V Pud, vegetarian black pudding that supposedly tastes close to the real thing. Not that there are many Filipino vegetarians, but I wonder if anyone can make a vegetarian dinuguan...

[via eachman.com]

December 22, 2005

science vs stoners

Scientists figure out what causes the marijuana munchies. Maybe next they'll explain why munchies and White Castle sliders go together like... Harold and Kumar. [via The Morning News]

December 21, 2005


French for revelry. Regina Schrambling: "Food is almost religion to the French, but never more so than at the holidays. One of the most alluring traditions from a country that invented foie gras and perfected chocolate is réveillon, the late-night feast on Dec. 24, the early-morning feast on Dec. 25 and, for good measure, the anytime feast on New Year's Eve or Day." Say what you will about the Church (I know I do!), but Catholic countries do not mess around when it comes to eating. [via The Morning News]

it's hot chocolate for me all the way

Starbucks Christmas Lattes: What the hell? The Village Voice's Nina Lalli cries coffee abuse: "Now that the holidays are upon us, [America's flavored coffee movement] is at its annual aggressive peak, with even the burliest of men ordering up Grande Skim Eggnog Chai Lattes and Tall Peppermint Mochas with whipped cream. A horrible thought popped into my head recently. Am I the weird one? Is my "small coffee with milk—no sugar" a sign of my utter party-pooperness?"

the ten bird roast

If a turkey stuffed with a chiken is a turkducken and a goose stuffed with a turkey and a chicken is a gooducken, what's a turkey stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock? That's ten birds, people!

December 20, 2005

The Food Section Guide to Holiday Gifts

The Food Section Guide to Holiday Gifts.

December 18, 2005


Not afraid of eating live bugs or octopus? You could be cast for an upcoming episode of CSI:NY (filming will be in LA).

December 14, 2005

wake up to bacon

The bacon-cooking alarm clock does what it says: cooks a piece of bacon to wake you up. Mmmm, bacon. [via The Hedonista]

CoffeeGeek - How to Use a Press Pot

CoffeeGeek - How to Use a Press Pot. Don't skimp on the grinder or the beans. Includes handy photo illustrations.

December 13, 2005

SF California Culinary Series

SF This week the Mechanics' Institute presents the California Culinary Series, Three Evenings of Cookbooks, Conversation, Recipes & Tastings. Cosponsored by Villeroy & Boch. Featured cookbooks include: The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat, Boulevard: The Cookbook, and The Bar: A Spirited Guide to Cocktail Alchemy.The series starts tonight with rancher Bill Niman and SF Chronicle Food Writer Janet Fletcher, 6:00 p.m. at Villeroy & Boch, 61 Post Street. For reservations by phone, call the 'Events Line' at (415) 393-0100.

December 12, 2005

Champagne Brownies

In case you haven't been following along, Lovescool's Kelli has made the leap from blogging about sweet things to starting her own bakery business, Amai Bakery. Congratulations! To celebrate, go order a box of her champagne brownies: "We use Callebaut 99% dark chocolate, Valrhona cocoa and real champagne to give this classic brownie an unexpected twist. Our champagne brownies are perfectly moist and chewy (not too fudgy, not too cakey), with subtle hints of champagne running throughout the dark chocolate cake."

Top 10 Candy Gift Ideas from Candy Addict

Candy Addict: Top 10 Candy Gift Ideas

December 10, 2005

Ruth Reichl on Chinese food

eGullet conversation with Ruth Reichl on Chinese food on NYC (emphasis mine): "Which is all a long way of saying that after living in California, it's hard to get very excited about Chinese food in New York. We just don't have the kind of monied, sophisticated Chinese eaters who support great restaurants."

And on the absence of Chinese restaurants in the Michelin Guide: "This is a subject I could go on forever about: Basically, Americans are racist about Chinese food. We just don't think it should be as expensive as western food. When my friend Bruce Cost had a great Chinese restaurant in SF, one of the reviews actually said, "What makes him think we should pay as much for Chinese as French food?" And he was buying from the same purveyors as Chez Panisse." [via kyu]

December 08, 2005

NYC Kathryn's dinner at WD-50

02a Foie gras center
Originally uploaded by kathryn.

Check out Kathyrn's photos of the nine course tasting menu at WD-50.

December 07, 2005

Cast Iron Outshines the Fancy Pans - New York Times

Castironskillet Mark Bittman on the advantages of cast iron pans, including good tips on how to properly season and clean it. A 12-inch, pre-seasoned Lodge skillet is $24.95 only Amazon.com.

Recipe to try: Coconut Macaroons

Recipe to try: Coconut Macaroons à la Dahlia Bakery, courtesy of Orangette. " ...lighter than air, with a sweet meringue base to give it a chewy, fluffy interior and a shatteringly crisp shell."

December 06, 2005

for your favorite meat lover

The perfect holiday gift for your favorite meat eater: the piece of meat t-shirt from Threadless. On sale now for $10.

Eating China

Eating China is a new-to-me website and blog about Chinese food culture and history. Despite my love of other fermented foods (kimchi!) and beverages (beer!), the godawful stink of stinky tofu is still in the way of a real love affair between me and this unique dish. 

December 05, 2005

Chef's Knives rated

Excuse me while I continue to play blog catch-up, Cooking for Engineer's excellent review and ratings of Chef's Knives. Best bit of advice: "However, the purchase of a knife should not be based solely on its cutting performance. Other important factors to consider are up to the individual chef. Handle design may be the most important factor when buying a knife. If the handle doesn't feel comfortable, then chances are you won't be comfortable using the knife. A handle that feels comfortable in one grip may be uncomfortable when gripped another way. Unfortunately, this means I can't tell you which knife handle is best for you. I recommend going to a store where you can actually hold the knife. A store like Sur La Table, where you can practice a slicing motion on a cutting board, is your best bet for picking the right knife."

wine lists

Megnut: Overheard in the neighborhood. Or, you know you've left N. California when...

A Nice Cup of Tea by George Orwell

A Nice Cup of Tea by George Orwell: "When I look through my own recipe for the perfect cup of tea, I find no fewer   than eleven outstanding points. On perhaps two of them there would be pretty   general agreement, but at least four others are acutely controversial. Here   are my own eleven rules, every one of which I regard as golden..."

December 04, 2005

New food blog: The Kitchen

The Kitchen is a new food blog, part of the Apartment Therapy family of blogs, and  is "a site for people who like getting dirty in the kitchen, who care about where their food comes from, and who crave a source for news, tips, recipes, resources and above all, inspiration for cooking at home."

NYC The mess that is 13th and First

NYC On my most recent return visit to NYC I, too, noticed the mess that is now the NW corner 13th and 1st, formerly the home of my beloved Mee Noodles and Spanish American Food.

Chronicle's Top 100 Wines of 2005

The SF Chronicle's Top 100 Wines of 2005

NYC Joe's Best Burger

NYC Joe's Best Burger: the In-N-Out of the east coast?

November 29, 2005

Pain flavored

NYC Playing with Fire: The NYPost seeks out the city's hottest dishes. Bricklane Curry House's phaal wins.I've had it and can vouch that it is without a doubt pain flavored.

November 22, 2005

How to Stay Sane on Turkey Day

How to Stay Sane on Turkey Day: plan ahead and make a timeline.

November 16, 2005

Delicious Design

Fooddesign90Design Public is our San Francisco neighbor, a modern design retailer and purveyor of "good design," AND they blog! This week is Delicious Design week at the Design Public blog, and will be featuring posts by guest food bloggers on food and design. Be sure to check it out. 

November 09, 2005

You are what you eat

Whatyoueat01Josh is right--pig is big. Big enough for Threadless t-shirt even. You are what you eat.

CYOB (cure your own bacon)

This holiday season, why not set yourself apart by giving the gift of home-cured bacon. "Curing your own bacon is no more difficult than marinating a steak." Here's the recipe. It doesn't appear to be more complicated than marinating a steak, but it does take a while longer (7 days for curing).

Egg and Muffin toaster = Awesome

Matt reviews the Egg and Muffin toaster and declares it "Awesome, awesome, awesome."

November 04, 2005

The East Bay's 101 Most Delicious things to eat

SF The East Bay's 101 Most Delicious things to eat [via Chowhound]

So you think you want to be a restaurant critic

The Secret Life of a Restaurant Critic: The Boston Globe's Alison Arnett on the ins and outs of being a restaurant critic. [via Kottke]

November 02, 2005

What old restaurant menus say about the exploitation of the deep seas

What old restaurant menus say about the exploitation of the deep seas: how one palaeo-oceanographer is using old restaurant menus to track the price of seafood back 150 years and help plot marine harvests through history.

Google Maps + Fast Food

Google Maps + Fast Food
Google map of over 27,000 McDonald's, Burger King, Wendy's, and Jack in the Box.

A stink like no other

Baconpress eloquently describes the stinkiest of foods:

I have heard it mentioned that stinky tofu is like Taiwan's version of our stinky cheese. I guess you could draw those parallels, as a really good rind-washed aged cheese will smell like the rankest of unwashed feet, and good fermented stinky tofu will smell like the most vile of unwashed asses. The unholy marriage of the two probably could be best summed up as "I'll have the deep-fried mudbutt with 2 slices of toe funk".

November 01, 2005

the stars of the michelin guide nyc 2006

NYC hotsnack: the stars of the michelin guide nyc 2006

Think a restaurant gave you food poisoning?

What to do if you think a restaurant meal has made you sick


It's true! We got married, and I couldn't be any happier.

October 21, 2005

Airport Dining

WSJ rounds up your dining options at airports around the country.

October 20, 2005

The Waning of Zagat

M.U.G. takes the words right out of my mouth re: "the waning of Zagat":

. . . That's in part due to the company's feeble use of the web. There are alternatives available online that are free, more up-to-date, and more edifyingly free-wheeling than the ludicrous Zagat formula of one sentence per restaurant. Much more useful information is available from sites such as eGullet, Eater, Epicurious, Chowhound, Menu Pages, and bloggers like Andrea Strong. Zagat's time as a central culinary touchstone has passed.

Food porn: Alinea's new menu

Wow. Photos of the new menu at Chicago's Alinea. This is no ordinary menu. Don't miss the Idiazabal cheese.

Steve the Pumpkin becomes cheesecake

PumpkinVisualrecipes.com: "Steve the Pumpkin" becomes pumpkin cheesecake.

When to avoid ordering fish

Ask Metafilter: Fact or fiction : All (or most) NYC restaurants get their fish deliveries on the same day every week.

October 18, 2005

Zagat.com free Nov. 1-7

If you enjoy Zagat Survey and wish you could browse their online reviews for free, your wish will be granted November 1st-7th when you'll be able to sign up for free access.

Reviews of New Foods

McSweeney's Reviews of New Foods. You will laugh, at least once. Reminds me of my experience with Reed's Ginger Ice Cream this weekend. Somehow, they've managed to capture the worst kind of ginger beer flavor (and I like ginger!), and stick it in ice cream. Not recommended.

October 13, 2005

sustainable food movement paradox

The sustainable food movement paradox:

.... Demand for locally and sustainably grown food is concentrated in cities; but prices for farmland near cities are severely inflated by development pressure. Where farmland is cheap, people are poor and accustomed to industrial food. Where people are wealthy and attracted to healthy food, farmland is dear.

ancient noodles

Chinese researchers have unearthed a 4,000 year-old container of noodles in Northwestern China, perhaps settling the debate over who invented this most perfect of foods. The noodles are the oldest prepared food found intact.

Carlo Petrini

I was out of town this weekend, so I missed Slow Food founder Carlo Petrini's visit to the Bay area. Thankfully, Amy recaps.

October 04, 2005

Shake it to December

NYC This week is Shacktoberfest '05 at the Shake Shack. This means lots of bellies full of beer, sausuage, and bloats (beer + frozen custard). And I'm guessing a bellyache or two. Burger season has been extended until December 23rd, when the Shack will close for the winter.

October 03, 2005

Julie and Julia

Julie and Julia the book is now out, which means Julie is blogging again. Sort of.

Aumtumn Omakase

CoverautumnomakaseAutumn Omakase A Tasting Menu from Tatsu Nishino of Nishino is the second electronic cookbook from our friends at Tastingmenu.com. I'm looking forward to spending some quality time with this beautiful cookbook.

September 30, 2005

Mmmm, biscuit

It seems we are not alone in our love of the Popeye's biscuit.

Take it slow this weekend

NYC Enjoy a slow Sunday at Slow Food USA's Urban Harvest & New Amsterdam Market this Sunday, Octoober 2nd. New Amsterdam Market will be held from 10:00am to 2:00pm at the New York City Municipal Building (1 Centre Street in Lower Manhattan); and The Spirits of the Region, a three hour unlimited tasting of the region’s best handcrafted wines, beers, and ciders at the Institute for Culinary Education, (50 West 23d Street.) from 2:00pm to 5:00pm.  Both venues will showcase artisanal and sustainable products from New York City and its hinterlands, including New York, New Jersey, Vermont, Massachusetts, and Connecticut.  This vast region corresponds closely to the lands that were once claimed by the Dutch as the New Netherlands, with New Amsterdam as its capital.

Spicy Tees to bring relief

SpiceteeFoodGoods, a company that creates t-shirts for foodies, will donate all proceeds from the sale of its “MAY THE SPICE BE WITH YOU” shirt to the Share our Strength Hurricane Katrina Relief Fund.  Designed specially by FoodGoods and New Orleans chef Susan Spicer of Bayona Restaurant, the tee celebrates Chef Spicer’s eclectic global cuisine to bring hunger relief to those are in need after Hurricane Katrina. Link: Share our Strength's Hurricane Relief and Recovery Fund.

September 20, 2005

Pizza Fork

I didn't realize I needed a pizza fork. Described as a "time saver." Wow.

Beef sommeliers

This seems a bit silly: "...The U.S. beef sommelier graduates, with training from the U.S. Meat Export Federation, will be goodwill ambassadors for U.S. beef and recognized experts, who can reassure consumers that there is no safer beef than U.S. beef and accurately inform them about the attributes of individual U.S. beef cuts and dishes."

September 19, 2005

Almond Drops

Almond Drops
Originally uploaded by phil_g.

Mom's Recipes: scanned and shared on Flickr. An excellent idea.

September 18, 2005

cupcake art cars

I'm a big fan of airconditioning, indoor plumbing and not seeing hippies & geeks naked, so yeah, I don't get excited over Burning Man at all, but how cute are these cupcake art cars from this year's sojourn into the desert?

cup cake art cars

September 16, 2005

One chef's tryout at Google

SF One chef's tryout at Google: "I was shown to the kitchen to begin my food preparation for the following day's preliminary battle. It's a large, well-equipped kitchen with dozens of cooks. The food prepared here is a benefit for Google employees, whose average age is 25. Unlike a traditional restaurant where stringent food and labor costs dictate the menu, this is a chef's Disneyland where food is born of inspiration and pure love of cooking..." [thanks, Kathryn!]

NYC Queens Restaurant Week

NYC The Second Annual Queens Restaurant Week is September 19th to 23rd, 2005. Participating restaurants will offer 3-course dinners for $19.64 (in celebration of the 1964 World's Fair). [via bexn]

pizza farm

Illinois pizza farm draws tourists. "R" Pizza Farm is "a half-acre circular plot divided up like the slices of a huge pizza. Each of the eight wedges represents something used on a pizza - from tomatoes to peppers to herbs including rosemary and sage. Three goats represent milk and Cleo the cow is symbolic of beef. Seven penned-in pigs illustrate pork." They do tours from April through October, teaching people about farming and organic growing, and wrap by serving pizza made mostly with ingredients from the farm.

world's coolest frozen pop contest

The 10 Winners of Nestle Ice Cream's  World's Coolest Frozen Pop Contest. I want to taste the PB&J Pop: "The sweet, gooey, kid-friendly flavor of a PB&J sandwich moves from the lunchbox to the frozen pop. The tart flavor of raspberry jam sandwiched between two layers of smooth, creamy peanut butter definitely makes this snack a chilly classic."


Best. Description. Of. A. Churrascaria. Ever. I had a dream once about a hot guy taking me to a churrascaria on a dinner date. Can you say knockout combination? I'm totally cute and still single, people, so if you know an attractive carnivore, we could make this happen.

September 15, 2005

mcdonald's diet works!

Merab Morgan ate at McDonald's for 90 days and lost 37 pounds. She saw Morgan Spurlock's documentary Super Size Me, but responded to it differently than most people: “Its not like the devil makes you do it,” the Henderson, N.C. woman said in response to those who blame fast food chains for their health problems. “I’ve been overweight for years, and I knew what I was doing was wrong whenever I ate the wrong thing or too much.” She lost weight by watching her calories and eating in moderation; she says she was able to order most of her favorite items except fries. Good job!

gas prices affect pizza

Is pizza going to cost more as gas prices climb? "Domino’s has already helped its drivers, who provide their own cars and gas, offset the impact of rising pump prices by increasing the amount it pays them per delivery," but they might have to raise their prices if gas stays this expensive in the long term. And did you know that Domino's drivers cover 9 million miles in a week just in the US? That's a lot of driving in the suburbs!

September 14, 2005

kosher pushcart

NYC The Pushcart That God Blessed. Brauch Yehuda Ganz's kosher pushcart on Remsen Street in Brooklyn Heights might well be the only kosher pushcart in the entire borough. "He opened the business, Kwik Kosher, nine weeks ago, after learning that several kosher restaurants in the neighborhood had recently closed because they could no longer afford to pay their rising rents, leaving local Hasidim with few places to eat. "If they forget to bring lunch," Mr. Ganz said of his fellow Hasidim, "they have to go the whole day without food."

handle your habaneros

How to safely make hot pepper oil with habaneros. Teresa Nielsen Hayden is such a rock star to me. (What's a habanero, you ask? Wikipedia to the rescue!)

liquid nitrogen ice cream

Liquid Nitrogen Ice Cream. "If you are anything like me, then you love ice cream. There is nothing like making your own, but the problem is, it just takes too long to freeze and some things just don't like to freeze. A while ago Scientific American [April, 1994 pgs. 66-71] had an article call Cooking with Chemistry or something along those lines. One of the recipes was one for using Liquid Nitrogen to make Ice Cream. Great!" This site is circa 1996 but still going strong. Make sure to watch the video!

September 11, 2005

chocolate breakfast

Tecumseh, Michigan's own Chocolate Vault has "all kinds of chocolate molded food related gifts and favors for the chocolate lover!". Chocolate molded cell phones and cameras are pretty neat, I must admit, but it surely comes as no surprise to you readers that my heart belongs to their chocolate breakfast items. I mean, sunnyside-up egg and strips of bacon? Come on:

molded chocolate breakfast

tiny donuts

how to make: tiny donuts. I stumbled onto this page yesterday afternoon and couldn't get it out of my head until I ended up buying two donuts after dinner to have for lunch later today. Damn donuts! Why must you always ensorcel me so?


If you're interested in video games at all then you know about the controversial Hot Coffee mod for last year's Grand Theft Auto: San Andreas, but did you know that 2002's Grand Theft Auto: Vice City had a food-related cheat code too? Entering DEEPFRIEDMARSBARS in the PC version of the game makes your character fatter. [thanks dirtynerdluv]

If you don't have GTA: VC or a PC to run it on but live in New York, you can get fatter on deep-fried Mars Bars, Twix, Twinkies or Hostess Cherry Pies at Park Slope's own Chip Shop, just take the F to 4th Ave/9th St. Mmmm, deep-fried candy.

September 09, 2005

Foodieview is a recipe search engine

Foodieview is awfully close to the ultimate recipe search engine. It crawls big recipe sites like Epicurious, Food Network, Recipezaar, AllRecipes, plus "some notable food bloggers." I'd like to see more food bloggers in the results (I didn't run across any  a couple of quick searches I did), but overall it seems like a great beginning.

Crouching tiger, hidden donkey

A restaurant in northeastern China that advertised illegal tiger meat dishes was found instead to be selling donkey flesh — marinated in tiger urine. The restaurant was fined even though donkey meat is widely consumed and not illegal in this region of China. The nearby tiger reserve has sold dead tigers and been involved in similar controversies in the past, which makes you wonder if the donkey flesh was in fact tiger. Also, exactly how does one obtain tiger urine?

September 08, 2005

Job Bank for restaurant workers displaced by Katrina

More good things from SFA: They've partnered with CIRA (the Council of Independent Restaurants) and the James Beard Foundation to build a job bank for displaced restaurant workers.

Camp Bacon


Speaking of bacon, the Southern Foodways Alliance first day camp is Camp Bacon, September 16th in Louisville, Kentucky. The menu (pdf) will make your mouth water. Proceeds from the event benefit the SFA Oral History Initiative. [via GC]

The Bacon Show

All bacon, all the time: The Bacon Show is a weblog all about bacon. "One bacon recipe per day, every day, forever." [via KIPlog]

September 07, 2005

domino's steak pizza

Domino's added steak pizza to their menus on Tuesday. "The new Steak Fanatic Pizza combines Angus steak, roasted onions and mushrooms with a special sauce and a mix of American and provolone cheeses. A medium Fanatic pizza costs $9.99 with the option of an extra $2-portion of steak." Living in NYC, with a pizza place three blocks away—at most—at all times, I make fun of people who order from Domino's, but clearly I will have to be a hypocrite and try this. And you better believe I'm getting that extra $2-portion!

burrito soulmate

Find your Burrito Soulmate. Good Mexican (not to mention Tex-Mex) food in New York is nigh impossible to find* so many of us happily make do at Chipotle, and that was before we knew Chipotle might bring us love: "There are 40,960 ways to get your meal at Chipotle. The person who gets the exact same meal as you is your Burrito Soulmate." [via monoki.com]

* Recommendations not only welcome, but highly encouraged and appreciated. Please email to getinmybelly (at) cheesedip.com.

chowhound guide to sf, put to the test

SF Dr. Strangebook, Or: How I Learned to Stop Worrying and Love The Chowhound's Guide. SF Weekly's Meredith Brody takes a Chowhound's Guide to the SF Bay Area-inspired crawl around her city and is pleasantly surprised by how much she enjoys the food she discovers.

As she said, "If you love to eat (or, as the site is headed, For Those Who Live to Eat!), and reside in one of the geographic areas covered by chowhound.com's message boards, you'd be a fool not to check in to learn about what's going on in your local world of eating." Now that you know: don't be a fool!

soup lines, coming soon

NYC Soup Man Al Yegeneh (a.k.a. Seinfeld's Soup Nazi) is opening a store—but on 42nd and Madison instead of his old location on West 55th, which according to his site he's looking to lease out until 2019. Also: he's changed store names on us, from Soup Kitchen International to Soup Man, to capitalize on his fame and tie in with his upcoming heat-n-serve soup line, which should be in groceries this month. Anyone seen or tried the soups? Let us know!

fired over pizza

Jim Garrison of Colorado was fired for eating two pepperoni slices left over from a meeting. His co-workers had planned on taking the six slices left over home, which he didn't know; when they found out he'd eaten a third of their booty, they reported him to management and he was fired over it a month later. Who'd want to work at an office with such losers anyway? (Also: anyone know if there's pizza actually worth getting fired over in Colorado?)

food critic

From The Onion: Food Critic Tears Radish Canapés With Salmon Mousse A New Asshole. I wish they'd give Bernard Haberle a column, it would be spectacular reading week after week. I'm tired of reading restaurant reviews so glossy that I can't trust them, so snarky reviews —even of places that don't exist—would be fantastic.

September 06, 2005

10 reasons to eat local

10 reasons to eat local.

Gourmet Survivor II: A Benefit for Katrina Victims

The Amateur Gourmet annouces Gourmet Survivor II: A Benefit for Katrina Victims.   

September 03, 2005

pizza vending machines

Wonder Pizza vending machines. "The innovative machine holds, cooks and serves 9” whole pizza pies in just 2 minutes. There are 3 different pizzas available in each machine at one time. Delicious Connie’s Pizza of Chicago is featured in all WonderPizza Kiosks." Imported from Italy, I wonder if they'll be successful in the US? I want to say they won't appear in New York given the pizza joints on every other corner, but then again against all logic Domino's seems to be doing well here, so. [via Linklog]

September 02, 2005

death by caffeine

Death by Caffeine. "How much of your favorite caffeinated drink would it take to kill you?" 270.99 cans of Coca-Cola Classic in my case which is far less cans than I drink in a year—and I drink much less now than I did as a kid, when I would guzzle two liters a day no problem! A little terrifying, no?

how do you make popcorn?

AskMefi: How do you make popcorn? "Specifically old fashioned, non microwave stove top popcorn. I really want great salty buttered popcorn that doesn't come from a bag." Lots of great recipes and tips here, really impressive, but I must confess that there is a very special place in my heart for Orville Redenbacher's Ultimate Butter Microwave Popcorn. (And yes, the last time I had a physical, I had low cholesterol.)

September 01, 2005

Extra-virgin olive oil as anti-inflammatory

Extra-virgin olive oil "acts like a painkiller." Researchers have found that 50g of extra-virgin olive oil is equivalent to about a tenth of a dose of ibuprofen.

August 30, 2005

sietsema on shanghai cafe

NYC Nip and Squirt. A Full Belly patron saint Robert Sietsema reviews Mott Street's two-year-old Shanghai Café: "The most expensive ($6.95 for 8) features pork and a larger wad of crab than has ever been found in a juicy bun before. Sans crab, the dumplings are two dollars less, and I don't know which to recommend, since each is equally good in its own way. A third type cloaks gravy and pork in a doughier dumpling, fried crisp on the bottom like a pot sticker. The squirting grease will still kill you." Sounds like my kind of place! When I'm in Chinatown I almost always eat at New Green Bo, but I'll give Shanghai Café a shot next week.

meat from a vat?

Brave New Hamburger. The Village Voice's Geeta Dayal on cultured-meat production: "The basic idea is this: All meat is essentially muscle tissue marbled with fat. If you grew enough of these cells, you could theoretically make actual meat—without resorting to soy or slaughterhouses. Ideally, you could make thousands, if not millions, of nuggets from a single chicken using this method."

August 29, 2005

raw foodie flasher?

NYC Is the co-owner of raw food eateries Quintessence the subway flasher caught by cameraphone? Is it him? Is this a case of mistaken identity? All I know is, a) even my hard core vegan friends (hi David) laugh at raw foodies and b) this story makes me want to head on down to Crif*Dogs for a hot dog wrapped in bacon and then deep-fried (then topped with avocado and sour cream).

August 28, 2005

meaty music

Ask MeFi: Know any songs about meat? Songs mentioned in the thread (currently at 81 comments) include James Taylor's "Chili Dog", Beck's "Satan Gave Me a Taco", Fats Waller's "All That Meat and No Potatoes", and Tom Waits's "Eggs and Sausage". Can you say iTunes store playlist, people?

August 26, 2005

hot diggity

NYC A roundup of hot dogs. Where's the hot dog blog? I know there must be one out there.

Finding the perfect watermelon

From CUESA's Weekly E-letter, helpful tips on what to look for in the perfect watermelon:

  • A pale yellow ground-spot where the fruit has been touching the soil while ripening on the vine
  • A very hollow sound when you slap it
  • Dull-ish skin –  super-shiny skin means the fruit is immature

August 17, 2005

You call it a picnic, I call it a feast.

SF While I was sweating it out in NYC over the weekend, my fellow San Francisco food bloggers had what they call a "picnic." But being food bloggers, it was no ordinary picnic. Dr. Biggles, Jen, Sam, Fatemeh, Amy -- no way am I missing the next blogger picnic!

August 16, 2005

eskimo cook book

Eskimo Cook Book. Put together by the students of the Shishmaref Day School in 1952, recipes include Eskimo Ice Cream ("Grate reindeer tallow into small pieces. Add seal oil slowly while beating with hand.") and Oogruk Intestine Soup ("Push the inside meat off the intestine with a spoon. Then take the meat out of the intestine and wash again."). [via MetaFilter]

vegans on lj

The Vegan Inventive Chef Community on LiveJournal. Home of the weekly Vegan Inventive Chef Cook Off, lots and lots of recipes for those of you who are veganally-inclined. (Wow, that sounds kinda dirty.)

August 15, 2005

strawberry milk sausages

Strawberry Milk Sausages. "The texture and flavor of the sausages are reportedly close to those of regular fish-meat sausages, with the exception that the aftertaste of strawberries remains. "It's an unexpected combination, but a taste that children will like," a Nissui official said. "Strawberries go well with minced fish." I'm highly skeptical but hey, then again I think green mangos and fermented shrimp paste are an unbeatable combination, so. Anyone in the NYC area find these at a Japanese grocery, please let me know!

press vs electric juicer

Is it pulp fiction or juicy fact? "We don't know why, and science can't seem to explain it, but the juice out of a press just tastes better." I don't care if it's from a press or an electric juicer, so long as it's sweet and sans pulp—I hate pulp! Ick.

August 12, 2005

mmmm, bacon

The Bacon Show: "One bacon recipe per day, every day, forever." Yes, this is exactly my kind of my blog, and no, I'm not secretly writing it, so stop asking, people!


The White Stuff: How vanilla became shorthand for bland. "But the vanilla that wearies us is rarely vanilla at all. Anywhere from 90 percent to 97 percent of vanilla-flavored products are made with vanillin, a substance found in small quantities in natural vanilla but made synthetically for processed commercial foods. Real vanilla contains hundreds of different components that contribute to its nuanced taste and aroma. It is as different from vanillin as sugar is from Equal; vanilla possesses subtlety and depth, while vanillin is loud, brassy, superficial. And yet most Americans have become accustomed to the latter" Also: did you know that Coca-Cola is made with real vanilla? It's the truth! [via kottke.org]

beef, french-style

Ask MeFi: Why do steaks in France taste better than those in the US? Lots of answers to do with what cows are fed, how steaks are cut, aged and cooked, and recommendations on where to find hanger steaks in NYC.

spam, like diamonds, is forever

Ask MeFi: "I found a can of spam in the trunk of my car which, I think, was purchased in 1996. I wondered: Is it still safe to eat?" Hormel says shelf life is indefinite, so I will take that to mean SPAM will be edible when the only creatures left walking the earth are cockroaches and Cher. (Warning: I may have made this joke on the Belly before.)

August 03, 2005

mmm, grilled cheese

Grilled Cheese Lifehack! Me, I just wrap mine in aluminum foil and put it in the George Foreman. [via kathryn yu]

diet cokes

Demystifying Diet Coke(s). "For those of you who have expressed confusion over the many forms of diet and sugar free cokes now available to you, I offer an explanation, because I was confused so I did the research." Leslie Harpold rocks.

Food Fans Have Their Say

Food Fans Have Their Say: The Baltimore Sun on food blogs, including the Belly.

buttermilk pie

Buttermilk Pie recipe. I like buttermilk and I like pie, so why is it I didn't even know there was such a thing as buttermilk pie till now? Haven't seen any around NYC so perhaps I will have to bake one myself.

sweet stuff

NYC Manhattan User's Guide: Sweet Stuff. Charlie Suissman lists his favorite treats from around the city; he will never lead you astray, so pay attention.

July 29, 2005

Edible San Francisco

SF Bruce Cole announces Edible San Francisco, "a new food quarterly that celebrates the simple pleasure of eating." This first print issue will be out October 15th.

SF sandwich week

SF It's sandwich week at Bacon Press, which means I'm now daydreaming sandwiches. I'm hooked on Out the Door's pork bahn mi, but I think my next one will be from Vietnam on Broadway.

how grilling became a national passion

The Week Magazine on how grilling became a national  passion. Did you know that charcoal briquets came about because Henry Ford wanted a creative way to make use of the scraps from the sawmill that produced wooden panels for Model T's? With some help from Thomas Edison, they devised a cheap and easy way to transform these scraps into charcoal briquets, and sold them at Ford car dealerships.

July 27, 2005

Place, Taste, and Sustenance:The Social Spaces of Food and Agriculture

For the food academics: The topic of the Joint 2006 Annual Meetings of the Agriculture, Food, and Human Values Society (AFHVS) and the Association for the Study of Food and Society (ASFS) is Place, Taste, and Sustenance:The Social Spaces of Food and Agriculture. Proposals for sessions/panels are now being accepted.

July 26, 2005

maple bak'nlava

Maple Bak'nlava. My friend Yimay went and made baklava with bacon in it: "It kinda sounds scary at first but just imagine crunching into buttery layers of salty bacon, sweet maple syrup and crunchy nuts. It's like a breakfast party in your mouth, Greekstyle!" Clearly she is a genius of the highest order and deserves this year's Nobel Prize for Bacon Innovation.

July 25, 2005

fun with sausages

Sausageelephant Okay, so I don't understand Japanese at all, but if I can figure out that these are instructions on how to make cute animals out of cocktail franks (complete with clear diagrams and even video!), you should all be fine. I want to have a party so I can justify making little elephants and sharks! [via monoki.com]

how to eat spaghetti

How to Eat Spaghetti. "Many non-Italians don’t know how to eat spaghetti. This is true even for the U.S. in spite of the large Italian community." You think you know but maybe you don't! [via Growabrain]

"learning to be an aware eater"

Mei Wah: Eating in Chinese. "Like Calvin Trillin (most famously) and many others, I have never quite been able to sit down to a meal in a Chinese restaurant without wondering. Wondering if the Chinese characters on the menu said the same thing as the alleged English translations. Wondering what goodies I was missing from the Chinese-only specials board on the wall." The author learned to read enough Chinese to decipher a menu and you can too! [via The Girl Who Ate Everything]

lobster ice cream

Lobster Ice Cream. Okay, if it's between having this and Durian Ice Cream, I'm definitely going for the Durian! Eww! [via The Girl Who Ate Everything]

avocado news

The latest avocado news, courtesy of Girlhacker. I want to try the Don Gillogly STAT!

July 22, 2005

Al fresco in Brooklyn

NYC Al fresco dining options in Brooklyn

Hamburger hamburger

The 20 hamburgers you must eat before you die. Peter Luger makes an appearance at #2.

July 21, 2005

NYC Eater

NYC Our friends at Curbed and She Loves NY bring us Eater, a new weblog covering the food and drink scene in NYC. Hot!

July 20, 2005

American sous-vide

Why American Chefs have taken up sous-vide cooking. Sous vide is the practice of cooking food at low temperatures in vacuum-packed plastic bags.Food cooked via this super slow method is full of flavor and exceptionally tender.

NYC Shake Shack goes beyond the call of duty

NYC Not only does Danny Meyer's Shake Shack serve some of the tastiest burgers in the city, the level of service is the same as any of his restaurants--outstanding. Need proof? Read this.

The Egg and Muffin Toaster


The Egg and Muffin Toaster can simultaneously  1) toast the bread, 2) cook an egg (poached or steam-scrambled), and 3) warm a pre-cooked slice of ham or sausage…or any combination of these three functions, in addition to boiling up to four eggs. I can't decide if this a terrible or brillant idea, but I think I want one.

100 Great Ideas for Summer

Today's SF Chronicle includes 100 great ideas for making the most of the season's bounty. I know I'll be trying the some of these ideas at home.

July 19, 2005

SF Pizzeria Delfina

SF A first bite at just opened Pizzeria Delfina. Could this be the best pizza in SF?

Vegan restaurant guides

Friends of Animals has compiled vegan restaurant guides for major cities including New York and San Francisco.


I figured the dilbertio was a joke when I first read the wikipedia entry, but apparently I was wrong. According to the official website, the dilbertio is "a delicious hand-held meal that's fun to eat and filled with yummy tasting veggies, rice and stuff you like." Based on the ingredients, it seems like a decent option if you too busy to cook, but who knows how it tastes.

July 18, 2005

Which fish to eat?

As well being ethically sound, varieties of white fish are often fresher and more versatile than endangered species.

NYC Cocoa Bar

NYC The Perfect Combination: Cocoa Bar serves coffee, chocolate and wine. In Park Slope on 7th Avenue between 3rd and 4th.

tomato confit

A recipe for tomato confit, or how to make ordinary grocery store tomatoes taste as sweet as heirloom tomatoes.

Foodie's Eye View

A Foodie's Eye View of San Diego's Best Restaurants: San Diego's best restaurants (unclear as to what critieria is used), organized by categories and mapped to a google map.

Open source beer

Aliment on the first open source beer: Creating a free beer sounds fun but frivolous - one may ask what meaning this really has concerning food, or other physical products. I believe it is quite the opposite; that is, that Vores Øl has given us the freedom to protect our ideas and promote innovation...
I'll drink to that!

July 15, 2005

Veggie Roommate

Veggie Roommate is a roommate matching service for vegetarians. How long until the Bacon Lover roommate matching service?

SF Cheap Eats

SF cheap eats: Sawaii Sushi's bento box makes your wallet and tummy happy. 209 Kearney Street @ Sutter.

eating out of the toilet

Taiwan restaurant serves up eats in minature toilet bowls [video]. "Soups, curry and ice cream are heaped onto dishes shaped in western-style toilet bowls and Japanese-style squat toilets. Customers sit on ornate toilet seats, some studded with flowers and covered with floral designs to eat their meals."

sh*tty tipper database

The Sh*tty Tipper Database is exactly that -- a database of sh*tty tippers including name, total check, and tip. A sh*tty tip is defined as "any gratuity under 17% for service which one's peers would judge as adequate or better (eg. orders are correct, on time, special requests are honored, etc.)." If you happen to find yourself in the database, you can submit an apology.

July 14, 2005

You never know who's reading

Proof that some chefs are paying attention, and not just to the Michael Bauer and Frank Bruni of the food world:

....What happened next was a seminal moment for me, because two minutes later, none other than Tom Colicchio himself appeared at our table (I'd met him a few times at Gramercy Tavern), and he was loaded for bear. “I have four pages of your comments that I downloaded from the Internet. I am going to go up to my office to get them and I want to go over them with you.” Not only was it an amazing scene to watch, but it was an amazing display of the power of the Internet. Here I was, Joe Shmoe, never had a piece about food published anywhere, and Colicchio wanted to ask me about my comments. Okay, so I’m not giving myself enough credit for making comments that obviously hit close to home for Tom, but who was I to have my criticisms taken seriously? That interaction has a lot to do with why I am here writing on this platform today. After all, if I could say things that got under Colicchio’s skin, and which he didn’t dismiss as the writings of some nutjob, maybe this Plotnicki guy actually knows something about food and dining out.

July 13, 2005


Add to your favorites: Aliment is a smart new food blog written by Aaron Foster.

Kiplog at Per Se

Kiplog's account and photos of his meal at Per Se.


Burritophile is user-driven burrito review site. Not surprisingly, the top-rated burritos are all in California, with El Castillito topping the list.

Congrats, Eddie!

Belated congratulations to fellow adventurous eater, food blogger, and writer  Eddie Lin over at the Deep End Dining who's writing will be included in the upcoming Best Food Writing 2005.

Cookie sushi

It's a cookie!
Koo-ki Sushi designs beautiful cookies that look like sushi.


The Observer on the history and debate of MSG, discovered by Kidunae Ikeda in his quest to isolate the fifth taste, umami.

June 30, 2005

Bride calls off wedding, throws party for the homeless

Bride calls off wedding, throws party for the homeless. Her parents knew they'd be stuck with the bill, so they decided to have a party anyway and invited the homeless.

NYC: Plump Dumpling Man war over?

NYC The Dumpling Man weblog claims that the "dumpling war" is over now that the Plump Dumpling will be a Chinese food takeout joint rather than a dumpling specialty eatery. Am I the only one saddened by this news? Speaking of sad, a video clip inspired by "the war."

Wine in a box

For July 4th, wine in a box could be a winner. "The standout by far was Three Thieves 2003 Bandit Bianco trebbiano Rubicone ($6/1 litre), packaged from grapes in Italy’s Emilia-Romagna region. Trebbiano is a workhorse of a grape, perhaps Europe’s most-planted variety and often added to punch up other wines.  Whatever the Thieves did here, it works. Theirs is refreshing and tangy, with a smooth core of citrus flavors and a hint of almond. Drink it, cook with it, serve it to friends; a wine this pleasant, and this versatile, is nearly impossible to find at the price."

sustainable agriculture and barbecue

Bitter Greens Journal on sustainable agriculture and barbecue.[thanks, rcb!] The July 2005 issue of Gourmet includes a profile of Ed Mitchell, famed NC pitmaster, who is "now working with small-scale African-American pork farmers in his area to identify a pork breed and develop a raising protocol that can produce pork worthy of the smoking pit." Unfortunately, Mitchell's restaurant closed earlier this year as he faces multiple felony and misdemeanor tax charges.

June 29, 2005

Ice cream machines reviewed

Musso4080Which machines whip up the best ice cream? Not too surprisingly, the most expensive one--the Musso 4080 Lussino Dessert Maker. She's a beauty, but at nearly $600, I'd have to make A LOT of ice cream and ice cream lovin' friends to justify the purchase.

SF 4th Street's mini-restaurant row

Coco dinner menu, click for larger version

SF It's official: 4th Street's mini-restaurant row is back. Bizou has been reborn as Coco500 and Cafe Monk as Zuppa. Both are open for lunch and dinner. I snapped a photo of Coco500's menu (click on the image to the left for an almost legible view),and peeked in a full (and loud) Zuppa last night. Plans to dine at both soon...

June 28, 2005

goodbye to good cheap food

NYC Yesterday's Special: Good, Cheap Dining. In a nutshell: high-quality neighborhood restaurants are fast becoming a thing of the past in Manhattan because of painful rent increases. *cries*

assam double wall ice tea glass

Assam Double Wall Iced Tea Glass. Gorgeous glasses that keep your drinks colder for longer and won't sweat in weather that's got you drenched. Ah, science. $40 for a set of two. [via A Whole Lotta Nothing]

June 27, 2005

cream puffs

Cream puffs rise to meet demand. USA Today piece on how cream puffs are making a comeback nation-wide, powered by two Japanese chains. I'm personally crazy about Beard Papa's—I'd have a cream puff every day if my wallet (and body) could afford it, but there is no real point in any of the special flavors, the original is by far the best. I imagine the green tea cream puff would sell so much better if it was strongly flavored, instead of barely. [via amuse-bouche]

threadless submissions

Super awesome t-shirt company Threadless lets users rate designs others have submitted for possible production and sale. Here are a few current submissions I think A Full Belly Readers might be interested in:

Get In My Belly! is one of my life mottos, but I think Hardcore Sausage is the one I'd be most likely to wear around.

sausage champion

Kolbász Bajnok ("sausage champion") is a blog dedicated to sausage, written completely in Hungarian. [via randomWalks]


SF Reason 1,543 I love the internet: Burrito Eater has saved us the trouble of tracking down the best burritos in the city and the accompanying indigestion that comes with visiting  over 150 San Francisco burrito shops and trucks. Each taqueria visited by Burrito Eater receives an "OMR," Overall Mustache Rating, and burritos are rated on 12 key elements, including "burstage abatement." See the list of top taquerias.

June 22, 2005

"hip gringo" strategies

The original chowhound, Jim Leff, shares his "hip gringo"strategies for navigating a large Chinese menu with East Bay Express' Jonathan Kaufmann:

Leff offers three tips. First, do the perp walk: Before you sit down, meander around the room. "Anything you spot on three or more tables, order," he says. "If you're not sure what something is, ask a waiter. This would be frowned upon in some cultures, but Chinese waiters and customers are total foodies, and will be delighted to help with this. Just act eager and happy." He adds that you shouldn't only scout Asian Americans but serious-looking eaters of any ethnicity.

Second, start by ordering an insider's dish, something that demonstrates you're familiar with the cuisine and not going to be a picky gringo. (Leff uses "gringo" to indicate anyone who doesn't share the ethnicity of the restaurant's staff.)

But the third -- and possibly most important -- tip is to treat your waiter right. "A restaurant is not a one-night stand," he says. "You're building a long-term relationship. Win over your waiter. Tip him well. And never, ever show the slightest sign of disdain, even if you are served something you deem icky. By the third visit, you'll have achieved 'hip gringo' status. Proud Cantonese restaurateurs respect nothing more than a hip gringo."

Ode to Chaxiubao

Food blogger Chaxiubao post lyrics to a early 80's Mandarain smash-hit song called "Chaxiubao." An ode to dumplings makes perfect sense to me, and if you have to ask, I'm with the Shanghai gang. Anyone know how I might find an mp3 of this song?

June 21, 2005

mcsweeney's fish names

McSweeney's: Fish Names That Sound Like Unfortunate 7th-Graders. My favorite is, of course, "striped mullet". [via Dogbowl]

the foie gras controversy

The Controversy Over Foie Gras - Does a Duck Have A Soul? "The controversy has arisen not over the mere slaughter of poultry but over the way foie gras is, and by definition must be, created. (Literally, the term means “fattened liver.”) Foie gras is that most Catholic of delicacies: paradise attained through suffering." [via kottke.org]

pizza vans

Super Fast Pizza not just about a quick buck. In Fond du Lac, Wisconsin, you can order a pizza and have it be cooking in the van en route to you. “Within five or six minutes, we usually see them right around our house and they’re cooking the food. Maximum 15 minutes, they’re at the door with the pizza.” [via what's in rebecca's pocket?]

make yer own root beer

Zatarain's Root Beer Extract. "This concentrate comes with directions for old fashioned bottled preparation, or easy preparation by the pitcher. Thick and creamy, kids love it and so will the kid in you!" If you have an ice cream maker, I guess you could make root beer floats completely from scratch! So good with a grilled cheese sandwich on a hot summer afternoon.

the humble potato

Potato: Definition and Much More. "In Russia, potatoes met with initial suspicion: the people called them "the Devil's apples" because of folklore surrounding things which grow underground or which have associations with dirt."

getting fussy kids to eat

Bananas, Maybe. Peas and Kale? Dream On. When I was two (after having been forced to eat boiled unsalted mashed carrots) I refused to eat any pretty much any vegetable that wasn't a potato and stayed that way till I was 16. A friend of mine grew up not liking food because he was always forced to clean his plate, whether or not the food was any good or if he was already full. Coercion doesn't work, people! As my pediatrician eventually told my mom to get her to back off, kids won't starve themselves. Meals should be happy and loving, not stressful.

make your own ginger ale

My next kitchen science project: make your own ginger ale.

cooking steel cut oats

Handy: How to cook steel cut oats in a thermos.

June 20, 2005

expiration dates

Surprising Expiration Dates. After the apocalypse, the only things left standing will be roaches, Cher and... honey? [via Waxy.org]

amateur gourmet does peter luger

NYC Excerpt from an email I sent to a friend today: "If you're giving meat up for reals you really should give it the proper send-off. Like at, say, Peter Luger (scroll down 3/5ths). P.S. I dream about their bacon still, six months after having had it."

Previously on A Full Belly: Peter Luger.

we heart robert sietsema

NYC Backgrounder: Robert Sietsema. The Village Voice's food critic has eaten things you wouldn't even think were edible, and that's only one of the many reasons why we think so highly of him. The real crossroads of the world isn't Times Square, it's in his belly.

c&z readers' guide

NYC Chocolate & Zucchini Readers' Guide to NYC. Clotilde is in town visiting for a few days and put together a page out of her reader recommendations. It's a solid if fairly predictable list with lots of very safe hits (i.e. no Sietsema-ish adventures into cheap or ethnic eats—you can guess the C&Z reader demographic), but still well worth looking over even if you already live in the city.

I heart burritos


Burrito Blog is selling "I heart burritos" t-shirts. Burrito Blog is based in Boston, surprisingly enough. We hope they make it out to San Francisco to get a taste of some real burritos soon.

red wine & burgers

Reach for a lively red. To pick the best match between wine and burger, the Good Eating panel ordered several Rosebud Steakhouse burgers, cooked medium-rare, topped with Cheddar cheese but no condiments. Tasters marveled at the 12-ounce beef patty's juiciness, the high dark dome of the pretzel bun and how the burger managed to survive the cab ride from the 192 E. Walton Pl. restaurant to Tribune Tower with all of its gustatory pleasure intact. Tasters used the skinny french fries served alongside as palate cleansers." [via The Morning News]

politicians and ice cream

NYC Election scoop: Mayoral hopefuls vote for fave ice cream spots. The reason why Brooklyn Rep Anthony Weiner likes Uncle Louie G's mint chocolate chip so much is a classic New York story: "His dad would try to cheer him up with a bowl of ice cream after every Mets loss when he was growing up," says Anson Kaye, Weiner's director of communications. "So he wound up eating a lot of ice cream as a kid." [via Gothamist]

June 19, 2005

hifi, you are dead to me

NYC While we're discussing negative reviews, I might as well say that the latest establishment to make itself dead to me is the bar HiFi, on Avenue A. Went there with friends recently during Happy Hour and the charmless bartender served me the absolute worst pint of Guinness ever—so flat and nasty that it made people wince to taste it, so awful that it made the most disgusting beer I'd had previous (a Rheingold) seem drinkable in comparison. It was so bad it put me off of drinking for the night. A friend took it back to the bar to swap it for a Coke and the bartender didn't taste it to check what was wrong or even try to apologize. Nice booths, a pool table, and the best jukebox in the East Village? Whatever. HiFi, you are dead to me.

update: Kathryn tells us that HiFi's regular Happy Hour bartender is a) probably away on tour and b) a total doll. I will give him the benefit of the doubt—but stay clear of the bar till he get back!

dead to us

"Certain establishments have offended us in such a manner that they are, and will forever be... DEAD TO US. If it's an accident, we always forgive. If it's deliberate, we never forgive." Dead To Us is a relatively new food blog with two main features: 1) they only run negative reviews, and 2) they take submissions. Currently all the reviews are in or around Seattle but perhaps they'll run stuff about restaurants from other cities as well?

negative reviews aren't fun to write

On Dining: I take no pleasure in negative reviews. Penelope Corcoran of Seattle's Post-Intelligencer: "Sure, words can flow more easily when they're fueled by a sense of outrage. And, yes, endeavoring to describe comically bad experiences for others has its entertaining moments. But, do I wish I was writing about some place I had liked? Absolutely. For one thing, I wouldn't have had to endure three meals in a restaurant flawed by weak food, poor service, lousy ambience or some combination of the three." [via buffoonery.org]

office candy is good for you

Dishing the office candy: Desk sweet bowl is a management tool and gossip magnet. Remind me to have a candy dish out the next time I work in an office. [via Salli Vates]

dumpling resolution

NYC Peace in the Middle East (Village). Curbed reports that Plump Dumpling has changed their logo, it's no longer the blatant Dumpling Man ripoff it was before. Great, but what I really want to know is if Plump Dumpling's offerings are going to be any better than Dumpling Man's, or if the status quo (of having to trek to Mandoo in the West Village if I want good dumplings) will be maintained.

big tips retro candy box

Big Tips Candy Collection is basically a curated retro candy box with fifteen candy bars selected from different regions of the US, like Mallo Cup, Bun Bar, Goo Goo Cluster and Sky Bar. $20 on their website or from fredflare.com.

June 17, 2005

questioning teflon

Nonstick pans are a boon to cooks, but are there dangers lurking beneath the surface? Interesting tidbit: "Anyone who assumes that professional chefs wouldn't deign to cook with anything but their well-worn, lovingly seasoned stainless steel or cast-iron frying pans should guess again.Not that all chefs use them. Of the five chefs The Chronicle spoke to, three give thumbs-up to nonstick; the other two  thumbs-down." [via The Food Section]

coffee cantata

J.S. Bach's Coffee Cantata"Father, don't be so severe! If I can't drink my bowl of coffee three times daily, then in my torment I will shrivel up like a piece of roast goat."

June 15, 2005

market manila

Market Manila. "A food weblog that talks about ingredients, food, food stuffs, recipes, restaurants and markets here in the Philippines and around the globe." Well-written and easy on the eyes, I've only just discovered this site but it's now easily my favorite Filipino food blog. The writer is currently visiting New York and discussing food here, but going through the archives really makes me miss Manila.

clinton rumors

Bubba Forsakes All BBQ? Salon's Rebecca Traister on rumors Bill Clinton is going vegetarian: "Bill Clinton not eating meat? A man whose very name brings to mind the word "pork"? Who has never met a nitrate he didn't like? Whose all-night bull-and-barbeque sessions were sent up hilariously in "Primary Colors"? The man who once, after having consumed a 3,300-calorie lunch with German Chancellor Helmut Kohl in 1994 that included meats, cheeses, seafood and veal-stuffed ravioli, ordered a piece of chocolate cake to go?" (If I ever thought about giving meat up, people would be writing much the same about me.)


Galatoire's. You'll have to scroll down the page a bit, but Chuck Taggart's story (and photos!) of dining at the hundred year-old New Orleans institution that the James Beard Foundation recently named Outstanding Restaurant in America is worth it.

June 13, 2005

nyc bread scene

All hail the new upper crust. Regina Schrambling in the LA Times on how bread-loving New Yorkers are more spoiled than ever: "This city has always had an embarrassment of yeasty riches, especially with the rise of artisanal bakeries in the last 10 years, but now the bread scene feels extraordinary. While most of the rest of the country has to settle for squishy Italian or "baked on premises" La Brea in supermarkets, here, in what is virtually a European satellite, we can walk into Dean & Deluca and take our pick from no fewer than 17 bakeries. Or we can sit down in a good restaurant and face more choices in bread than water." [via The Morning News]

N.B. I love Schrambling's Gastropoda. On its best day Gawker would be lucky to be half as tart.

June 10, 2005

taste of suburbia

NYC A Taste of Suburbia - Chain Restaurants that are Hard to Find In or Near New York City. For those of us who brunch at Sarabeth's and love good gelato but wish the nearest IHOP and Dairy Queen were not in Harlem and New Jersey, respectively. And that we didn't have to hop on a plane to get to In-N-Out Burger!

dessert, la-style

Los Angeles Dessert Tour. Kelli of dessert blog Lovescool visits three bakeries and one chocolatier in her hometown. "One final note about going on a dessert tour in Los Angeles; be prepared to feel full, very full. Nobody walks in LA, even after eating cupcakes and marshmallows."

the bottom feeder

The Bottom Feeder is a great new blog dedicated to trying out all sorts of strange products and recipes. Would you eat Thai Orchid Lychees in Heavy Syrup purchased for 99 cents? "When I opened up my semi-fresh-looking can of lychees, the first thing I noticed was their visual appeal. They have none. In fact, they looked like a bunch of pickled pigs' knuckles in a can." [via The Girl Who Ate Everything]

eats around the flatiron

NYC Hot New York Minute. Teresa Nielsen Hayden on good cheap eats around the Flatiron. (The comments are worth reading through, as is usually the case on Making Light.) [via BoingBoing]

June 09, 2005

black widow eats popcorn too

Black Widow Wins MTV Movie Awards World Popcorn Eating Championship. Sonya Thomas packed away "an astounding 9.5 large boxes of popcorn in 10 minutes. Thomas was challenged by Rich 'The Locust' LeFevre, who pused the contest to 2 one-box overtimes." Did they even chew? Yikes!

Chocolate Revolution

Jonathan Kauffman on the American Chocolate Revolution

SF Chocolate: The Exhibition

SF Chocolate: The Exhibition opens this weekend at the California Academy of Sciences.

June 07, 2005

paninis for the rest of us

Desktop Panini 101. I'll have to break out my poor neglected George Foreman Grill to give this a try!

mama & the kiev

NYC The Kiev: Makes Me Wanna Challah. An ode to Mama, the former chef at The Kiev, and the way Eastern European food used to be in the East Village.

save a cow, eat a vegetarian

Save a Cow, Eat a Vegetarian. Carnivores can buy the bumper sticker, if they're so inclined; my apologies to the herbivores.

history of the microwave

“The Greatest Discovery Since Fire” "In the decades since 1970 the microwave oven has followed the familiar path from high-priced wonder to cheap, ubiquitous necessity. It has been incorporated in popular culture, with apocryphal stories of kittens or babies being dried off in microwaves." [via Kathryn Yu]

June 06, 2005

nyc restaurant week

NYC New York Restaurant Week. $20.12 for lunch and $35 for dinner off of three course prix fixe menus at some of the best restaurants in the city. Most of the places I want to try are only participating at lunch, boo!

new restaurants

NYC Manhattan User's Guide: New & Notable Restaurants. I see a trip to the new Bryant Park 'wichcraft kiosks in my very near future, Bouley Bakery and Yumcha somewhere further along the timeline.

boston eats under $30

30 Great Meals Under $30. Haven't been to Boston in, whoa, two decades, but I like the look of this recent Boston Magazine roundup.

competitive eaters

Getting paid to overeat. Great piece from CNN Money about the growing sport of competitive eating and the people who excel at it. Alaina loves Sonya "Black Widow" Thomas, Takeru Kobayashi is my idol but I must confess a soft spot for Carlene and Rich LeFevre. Carlene I love from seeing her compete at Coney Island last year, where she was jogging in place while eating daintily; Rich I admire because, well, he's eaten six pounds of Spam straight from the can in twelve minutes. (Does that make him honorary Hawaiian or Filipino?) [via Watch Me Eat a Hot Dog]

microwave safe containers

Microwave Safe Containers. The ever so thorough Cooking for Engineers lets us know what we can and can't safely put our food in to be zapped.

NYC The Dumpling War is on

NYC NY Mag reports on the East Village Dumpling War, Dumpling Man v Plump Dumpling. A little bit of competition is a good thing!

June 05, 2005

eating well in madrid

Top Madrid Chefs Draw Inspiration From a Catalan Star. Jonathan Reynolds visits Madrid and finds Ferran Adrià's spirit of scientific experimentation doing well in the city's restaurants, some of them run by his acolytes.

personal chefs

NYC The Industry: Artist in Residence. Luciano Lunkes is one of many personal chefs in New York, who shops and cooks gourmet meals in their employer's massive and fully kitted out kitchens. Lately I've been seeing flyers pop up for a cheaper alternative, people who will come to your apartment and cook a week's worth of meals of your choice for you and your family, that you can defrost at meal times. Which sounds great if you have children but on the other hand, this is Manhattan, the holy land of delivery.

toilet bowl restaurant

Restaurant serves food in toilet bowls. "For anyone missing the point, diners are encouraged to stir up mushy, earth-colored offerings like curry chicken rice and chocolate ice cream to conjure up—well, the real thing." I like poop jokes more than the average person so I guess I'll have to stop by Marton if I ever find myself in Taiwan.

June 03, 2005

egg rolls & egg creams

NYC This Sunday, June 5 from 12 to 4 p.m. check out the free Egg Rolls & Egg Creams Block Party being thrown by the Eldridge Street Synagogue: "Celebrate the two cultures, Chinese-American and East European Jewish, that make our Lower East Side block so dynamic. Experience the traditions of the Synagogue's founders, as well as the customs and crafts of the Chinese immigrants who are our neighbors. This family-friendly event features storytelling, craft demonstrations, hands-on art activities, great music and, of course, kosher egg rolls and egg creams!" It's events like this that really make you appreciate living in such a melting pot of a city.

Celebrate donut day

Celebrate Donut Day!

sloane crosley, vegetarian

Where's the Beef? Sloane Crosley discusses her journey from vegan to vegetarian to lazy vegetarian. "What can I say? New York is sushi city, and sushi is the one thing I've consistently craved over the past decade (besides the secret craving of every vegetarian: bacon). My education about the moral and environmental impact of eating meat is thorough, but my response to all the statistics has developed a major fissure called "sashimi.""

scotch ostrich egg

Scotch Ostrich Egg. Oy, my arteries are clogging just looking at the photos. And I say that with both admiration and affection. [via Holy Shitake]

5 borough pizza tour, part 1

NYC Special Feature - Pizza World Tour. Five pizzas, one consumed in each borough, all in one day! This is the first installment, the pies reviewed are from DiFara's (Brooklyn), Nick's Pizza (Queens) and Full Moon Pizzeria (the Bronx).

new stuff from krups

Grcic + Krups = Maybe I do need a sandwich maker!  The new machines are cool but perhaps styled a little too Darth Vader-y for my tastes. Someone please buy me the Hello Kitty sandwich maker?

jim leff, chowhound

NYC We Pledge Allegiance. Jim Leff of Chowhound showed up at Coliseum Books to promote the new book, Chowhound's Guide to the Tri-State Area, in a dog mask to protect his identity. And how much do I love the pledge he asked the audience to take?

June 02, 2005

local farmers' market highlights

NYC Fresh and Ripe for the Shopping. The NYT points out a few highlights from the various local farmers' markets. Can't wait to try Sue & Henry Smith's corn at the Union Square Greenmarket!

bars with grills

NYC Bars That Bar-B-Q (For Free!). Nice if extremely short round-up of places you can grill at. Note that the only BYOBBQ listed is Williamsburg's own East River Bar, a total pain in the ass to get to from Manhattan but worth the trip.

ben & jerry's pint lock

pint lock

If you've ever worried a shifty roommate or coworker had designs on the Cherry Garcia you've got stashed in the freezer, Ben & Jerry's new pint lock is for you! Keep your tasty ice cream safe!

don't eat that!

Flickr: The Don't Eat That! Pool. "This group's for pictures of disgusting food and other things that you really wouldn't, or at least shouldn't, eat. It can be something nice that's gone moldy and fuzzy, or something awfully yucky that you'd never eat in the first place." This link is dedicated for everyone who has ever looked deep inside their fridge, found something they couldn't identify and gotten so terrified that they just shoved it further in. [via lightningfield.com]

the self-mashing potato

The Self-Mashing Potato. "Right now in Kafkaesque Labs (hidden deep within a pile of bok choy that has lain untouched in the Safeway produce aisle for over a year), tiny elves are at work isolating the mashed potato genome. Once the DNA strand for "wanting to mash yourself" has been isolated, I am confident we will have produced a potato that will be capable of self-mashing." 3 1/2 years later and this still cracks me up, as do redfox's illustrations of said suicidal potatoes.

May 27, 2005

corinne trang

Corinne Trang, "the Julia Child of Asian cuisine", has an exemplary site: it's highly informative and very elegant, so not only is it easy to find what you're looking for but you also get a sense of what she's about. I still think almost any web presence is better than none at all, no matter what field you're in, but if you're going to do it then you might as well do it right, like Trang has done.

May 25, 2005

rooftop bars 2005

NYC Rooftop Bars 2005. All of New York Magazine's picks are glamorous and expensive when really all I want to do is hang out on a friend's roof or in their garden with some meat on the grill and some ice cold beers. Is there no rooftop equivalent of the Gowanus Yacht Club?

toast from the future

Toast from the future! Lance Arthur talks up his beloved Panasonic's NB-G100P, which uses infrared light to cook things 40% faster than the toaster you've got in your kitchen right now. [via A Whole Lotta Nothing]

May 24, 2005

skot does blobonko

SF His humor and language are not for the easily offended, to be sure, but Skot's totally gonzo account of his recent meal at a particular Japanese restaurant in the Mission cracked me up. It's an incredible intimate jewel of a restaurant, responsible for the best meal I've ever had in the Bay Area (thank you to J.Z. for bringing me there!), but yeah, the service is slow. Food is well worth the wait though, as attested by the number of their long-time regulars.

best new fish shacks

NYC The Best New Fish Shacks in New York City. Top three of how many? (And does this make fish the new black?)

dumpling imposter!

NYC Dumpling Imposter. I'm not the biggest fan of Dumpling Man on St Mark's (their dough is so thick and heavy that you fill up on it instead of the meats, which are not spectacular to begin with) but whoa, Plump Dumpling's completely ripoff of the excellent DM branding is way lame.

May 23, 2005

crying, while eating

Crying, While Eating. "What are you eating? Why are you crying?" How I love this.

bar etiquette 101

Bar Etiquette 101: Or How To Get Served A Good Drink Quickly Even When It's Busy. I've spent much of the past month liquoring up at various bars in the East Village and LES (hurrah for finishing grad school) and have found that all the DOs listed plus the inverse of the first DON'T really do make for speedy drink service. [via The Morning News]

midtown dining

NYC One of the questions I hate getting asked that pops up most frequently is "Where's a good place to eat in Midtown?" Citysearch has a Midtown Dining roundup, sure, but am I wrong to be somewhat dubious of a roundup that a) only lists places for special occasions or cheap eats and b) doesn't mention Grand Sichuan International Midtown in either category?

May 21, 2005

how to get freshdirect interested

NYC Ask Gothamist talks about how to get FreshDirect to deliver to your neighborhood. "Get organized and ask agressively, with multiple signers."

5 things you should know about grilling

Everything You Thought You Knew About Grilling Is Wrong. (Unless you think that those of us who live in our lovely little Manhattan apartments sans decks, yards and roof access hate all of you who have any of these things, because that's absolutely true.)

sexiest food shops in Paris

The sexiest food shops in Paris. If it rains, go to the colonial style tea room at Mariage Frères on the Rue Bourg-Tibourg to pretend you're sodden in Saigon in the style of Marguerite Duras's L'Amant. The taste of Jardin des Poetes tea makes one long to do unspeakable things beneath a slowly revolving fan.

May 20, 2005

kimchi addiction

Curse of the Kimchi: Inside a crippling addiction to Korean pickled cabbage. I don't like cabbage and I don't like pickled things so kimchi is a double whammy of dislike to me, but pretty much everyone else I know adores the stuff. Meanwhile I don't understand why some people won't even so much as try sushi, so.

May 19, 2005

goodbye, uglesich's

Chuck Taggart's farewell to Uglesich's. Two great stories and lots of lovely photos from his meal there the day before Uglesich's closed, perhaps forever. And courtesy of Chuck: the recipe for Shrimp Uggie.

fun chop

I grew up with chopsticks so I've never had this problem, but if you don't know how to use them and would like to learn (and you really should! food tastes better and you don't look like a shmuck!), you might want to check out Fun Chop, the chopstick helper.

chicago diners

The Last Luncheonette. A guide to Chicago diners and lunch counters.

May 18, 2005

SF Where to take summers guests

SF Patricia Unterman suggests 7 restaurants in the city to bring summer visitors.

Freezing guide

Kitchen reference: SF Chronicle's guide to what to freeze and how.

Google Chef no more

SF Chef Charlie Ayers is leaving the Google Cafeteria and plans to open a chain of healthy food restaurants in the valley.

May 17, 2005

World's largest cake

Las Vegas creates 130,000 lb cake, measuring 102 feet long, 52 feet wide and 20 inches high, and expected to be confirmed by Guinness Book of Records officials as the world's largest cakes. I can't help but wonder, did it taste like cake?

What every foodie should do

The top 50 things every foodie should do [via Kottke]

May 15, 2005

i still like sugar

Sugar Is Latest Supermarket Demon. "Carbs was a trend, but the concern about sugar is here to stay."

A Hamburger Today

Editor and Publisher of Slice, Adam Kuban, fills a void in the food blogosphere with A Hamburger Today, a hamburger-centric food blog. Let the burger debates begin!

NYC How to lunch at the United Nations Delegates' Dining Room

NYC How to lunch at the United Nations Delegates' Dining Room (thanks, Amy!).

May 09, 2005

How hot is hot?

The world's hottest chili sauce, "16 Million Reserve," is made of pure capsaicin and is 30 times hotter than the spiciest pepper and 8,000 times more fiery than Tabasco.

May 08, 2005

How to Eat Five Meals and a Snack in 18 Hours in San Francisco

SF How to Eat Five Meals and a Snack in 18 Hours in San Francisco

gathering bamboo shoots

A Flickr Photo set: Gathering Takenoko (Bamboo Shoots) from our backyard for dinner.

all about rhubarb

The Rhubarb Compendium: Everything you ever wanted to know about rhubarb.

The Museum of Food Anomalies

The Museum of Food Anomalies. Food with faces, giant chips, and more.

May 03, 2005

Silicon Valley corporate cafeterias

SF The Mercury News takes a tour of Silicon Valley corporate cafeterias and rates them. Not surprisingly, Google scores 4 stars: "If it weren't for the lines of people carrying brightly colored dishes on trays, it would be hard to believe Google Cafe is a cafeteria. The food is fresh, imaginative, multiethnic and bursting with vibrant, layered flavors. Selections range from pizzas with crisp, charred crusts to glistening, ruby red cubes of raw ahi tuna tossed in a spicy poke sauce mellowed with avocado."

April 30, 2005

Eat more ice cream, be happy.

Eat more ice cream, be happy. Scientists find that eating ice cream activates the same pleasure zones of the brain as winning money or listening to your favorite music. "This is the first time that we've been able to show that ice cream makes you happy. Just one spoonful lights up the happy zones of the brain in clinical trials." Pass the Ben & Jerry's!

NYC Dumpling World Tour

NYC A Year in Food shares his Manhattan Dumpling World Tour, visiting some of my favorite dumpling stops. Yum!

April 28, 2005

le monde des chefs

Jean-Claude Gotheron's le monde des chefs in Paris is part gallery and part store, displaying "the tableware of up to four chefs at a time." When the hot plate visited last November, the featured chefs were Tom Colicchio of Craft (New York), Joachim Splichal of Patina (Los Angeles), Thomas Keller of French Laundry (Napa Valley) and Michel Rostang (Paris).

manhattan's ice cream and gelato

NYC Manhattan's many ice cream and gelato styles. Nice roundup by the Village Voice's Nina Lalli, except for the mystifying absence of A Full Belly favorite Chinatown Ice Cream Factory. What's up with that?

bacon bandaids

Got a boo-boo? Cover it up with these bacon strip bandaids from Archie McPhee, $4.95 for a tin of 15 strips!

Hong Kong dim sum changing

Hong Kong government recommends its citizens practice moderation when it comes to dim sum. "Longtime dim sum lovers are indignant."

April 25, 2005

Airline Food

Picture This: People Who Really Care About Airline Food. Nice long piece by Jennifer Conlin in the NY Times Travel Section about AirlineMeals.net, "the world's first and leading site about nothing but airline food."

April 22, 2005

Pizza Cutters as Art

Slice-cycles: Pizza Cutters as Art

French cheesemaking becoming a lost art?

French cheeses under threat of extinction.

SF Out the Door

SF Slanted Door's Out the Door takeout has become a favorite of mine, too.

Alsatian Onion Tart

I love Orangette's Tarte à l’Oignon (Alsatian Onion Tart) post. Even those who aren't fans of onions would surely be hard-pressed to resist a line like "Every onion comes into the world hoping to find its end in this tart."

April 14, 2005

Chowhound books

Chowhound announces the Chowhound Guidebooks for the NY Tristate area and San Francisco, out later this month.

April 13, 2005

Mario Batali confesses his love of GSI

NYC Mario Batali joins the ranks of GSI lovers, including myself. For the uninitiated, GSI is "Grand Sichuan International."

NYC Trader Joe's

NYC Confirmed! Trader Joe's moving into Union Square at NYU's Palladium.

"... and so on"

I am a compulsive food label reader (trying to avoid partial hyrdogenated oils and high fructose corn syrup as often as possible) so naturally I love Food Nerd's Chinatown label find.

April 07, 2005

Attention food sculptors!

Attention food sculptors! Create an iPod shuffle using nothing but food for a chance to win a real iPod shuffle. [via Roboppy]

James Beard Foundation Journalism Awards nominees

Saute Wednesday has generously provided the links to newspaper and internet article nominees for this year's James Beard Foundation Journalism Awards. Thank you!

April 06, 2005

SF Pizza: Better than lousy

SF Ed Levine, New Yorker, pizza expert, and author of Pizza: A Slice of Heaven discovers that San Francisco pizza is perhaps better than "lousy" with some guidance from the Chronicle's Amanda Berne. Levine admits, "Pizza has never been better here than it is now. Young cooks and chefs are taking pizza seriously as a craft, a handmade food that demands really great ingredients and dedication to a good crust."

April 05, 2005

SF Chronicle's Top 100

SF Alder's take on the SF Chronicle's Top 100 Bay Area Restaurants. [View the list here.]

Community Supported Agriculture

Tigers & Strawberries has posted an excellent history and explanation of Community Supported Agriculture (CSA).

NYC Dine in Brooklyn

NYC April 11-20 Dine in Brooklyn. $19.95 for 3 courses at participating restaurants.

April 01, 2005

SF late night eats

SF Late night eats

Google Gulp

Google Gulp: "Think fruity. Think refreshing."

March 30, 2005

Chicken of the sea

Chicken of the sea: Tilapia are a good choice when it comes to farm-raised fish, and getting tastier.

frozen dinners

Frozen dinners: are the new organic, celebrity chef, ethnic frozen dinners any good?

March 22, 2005


A reminder: every study has its price. Shame on me for not reading more carefully, perhaps pomegranates aren't all that.

NYC Fulton Fish Market move

NYC After 184 years, Fulton Fish Market moving to Hunts Point this June (NYTimes interactive feature).

Pomegranate juice

New study: Pomegranate juice not only appears to prevent hardening of the arteries by reducing blood vessel damage, but the antioxidant-rich juice may also reverse the progression of this disease.

March 21, 2005

Three-tier pork pie

British couple opt for a three-tier pork pie instead of a traditional wedding cake.

SF The last days of Bizou

SF The last days of Bizou: Bizou is closing  April 1st, but there is still time to eat your way down memory lane. A chowhounder reminisces.

Global Food Heritage Day

Today is Global Food Heritage Day. Learn more about the Global Food Heritage Project.

March 19, 2005

Shumai USB key

Must-have: shumai USB key! [via Chaxiubao]

March 18, 2005

Fried Dough Around The World

Fried Dough Around The World: "Exactly where and when the first fried dough appeared is the subject of much speculation. . . What can be agreed upon is that almost every culture has its own version of fried dough, be it savory or sweet, with or without a hole."

SF Shop with Heidi

SF This Saturday, shop with Heidi at the Ferry Plaza Farmers Market, part of CUESA's Shop with the Chef program.

March 17, 2005

Ramen Life

SF Ramen Life: "The evening's theme was ramen meets fashion, club-going hispters, and mirror balls." So sad I missed this event.

International Chocolate Panel

Lovescool's write-up of The International Chocolate Panel held at the 92nd Street Y.

SF Best vegan places

SF Ask Metafilter: Best vegan and vegetarian restaurants in San Francisco?

Eat more buffalo

Why you should eat buffalo instead of beef: "Buffalo are twice as efficient as beef cattle at converting wild grass forage into animal protein. Add some more efficiency because they need no “feedlot treatment” of hay, corn, and antibiotics. Buffs are also more drought tolerant and less attracted to natural waterways than are cattle: good for stream quality. Add up the energy, land, and water inputs for a pound of meat and Bison wins by a wide margin."

March 16, 2005

Whole Foods in Union Square

NYC Union Square Whole Foods now open.

10 Things You Should Know About Harold McGee

Bruce Cole's excellent 10 Things You Should Know About Harold McGee, my favorite food nerd.

March 14, 2005

Ingredient substitution table

For reference, baking: Ingredient substitution table.

March 09, 2005

SF: "Going blog wild"

SF Chronicle on local food bloggers (don't miss the great photos!)

March 08, 2005

Jell-o egg mold

In season: 3-D Jell-o egg mold.

Texas Barbecue

If you're heading to Austin for SXSW and are looking for a barbecue adventure, you might want to read this story in the Washington Post: Texas Eat 'Em.

NYC Shack Shake back

NYC Danny Meyer's Shake Shack opens for the season on April 1st.

Peep season

It's that time of year again: make your own Peeps.

March 07, 2005

Saucy launches

Saucy, an online food magazine, launches.

March 04, 2005

Inside the Alinea Food Lab

eGullet.org: Inside the Alinea Food Lab.

March 02, 2005

Guide to mercury in sushi

Guide to mercury in sushi. Avoid: swordfish and mackerel.

March 01, 2005

I love Bacon Press!

I love Bacon Press! Bacon Press is a funny and smart blog about food, of course.

February 27, 2005

24 hours

24 hours in the life of a chef.

Sweets News

NYC Sweets News from Salli Vates

The Sustainable Food Laboratory

The Sustainable Food Laboratory, accelerating the movement of sustainably-produced food from niche to mainstream.

February 25, 2005

Stephen Pollard's $890 Ducasse Disaster

NYC Stephen Pollard's $890 Ducasse Disaster. "As we picked our way through the foie gras, the meal began to turn into something to be endured. Our stomachs could barely cope with the food, our bodies with the heat and our tempers with the superior service."

February 24, 2005


Pizzamaniac.com is a pizza maker's weblog.

February 23, 2005

Michelin Guide Rouge coming to NYC

NYC Michelin Guide Rouge coming to NYC in 2006, rating 500 restaurants.

February 22, 2005


I'm a kottke.org micropatron.

Support the art and spirit of independent blogging by becoming a kottke.org micropatron. I did.

February 21, 2005

Acts of Love

Related to Jeremy's post, from Rescue Magazine's Family Food blog's Acts of Love post:

"We need to eat together as friends and as family. If you consider that three of our most basic human needs – love, food, and security – are intermingled at the dinner table, then it is not difficult to understand why breaking bread together is a sacrament and part of what keeps the human family together."

Be sure to check out the comments for readers' fondest food memories, and the rest of Rescue Mag's excellent blogs.

Quote of the Day

Jeremy perfectly articulates what the best dining is about:

"We are not meant to dine alone. Food is pleasure; it wants to be shared. Shared pleasure is the most intimate and fulfilling category of human experience, and letting someone else prepare food for you is an act of trust. This is why dining, at its best, must ultimately be about hospitality; my most memorable meals have left me feeling not only satisfied, but grateful. These connections between guest, host, and meal are all bound up in an essential sense of respect -- for the life we consume, for the skill of its preparation, for the trust in that skill, for the pleasure of the shared experience."

February 20, 2005

Michelin 3 star restaurants

Michelin 3-star restaurants: handy table of all Michelin 3-star restaurants. [via Kottke]

February 19, 2005

The Crackers 2005

NYC You've seen The Gates, but have you seen The Crackers?

February 17, 2005

El Pingüe Gourmet

Adriana recommends El Pingüe Gourmet, straight from Spain: "The author, Roberto, was studying philosophy and decided that what he really wanted to be was a cook. His latest post is on the poetry of the table, inspired by a book about eating with Picasso."

February 16, 2005


Oh boy, another Wednesday (Food Section day) and I remain buried under piles of non-afullbelly work. I hope to re-surface soon.

February 14, 2005

Vegetable Orchestra

The first vienna vegetable orchestra plays music exclusively on vegetable instruments: carrots and cucumbers instead of guitars and drums. Have a listen.

Who doesn't love dessert?

Finally! A dessert blog! Lovescool.com, for the love of dessert.

February 13, 2005

NYC Valentine's Day at the Clinton Street Baking Co.

NYC Valentine's Day at the Clinton Street Baking Co.:  Chocolate pancakes w/black forest cherries, housemade whipped cream, chocolate shavings on top, served ALL day.

February 11, 2005

SF: Food from the Heart

SF Where I'll be tonight: The second annual Food from the Heart starts tonight with a benefit for Slow Food at the Ferry Building Marketplace.

February 07, 2005

Guide to Chinese New Year's auspicious foods

Kung Hei Fat Choy! Cha Xiu Bao's excellent guide to Chinese New Year's  auspicious foods.

A new kind of food science

Homaro Cantu is a different kind of chef, "mad-scientist-meets-gourmet-chef," preparing flavored edible photographs and experimenting with liquid nitrogen, helium and superconductors to make foods levitate.

February 04, 2005

Rice to Riches owner arrested

NYC The owner of Rice to Riches has been arrested for running a gambling ring. [via Fodor's Blog]

February 01, 2005

NYC Cheap Eats

NYC 100 places to eat for less than $10 [NY Daily News]

How to cut

To bookmark and print: How to cut, specific methods for cutting various fruits and vegetables illustrated.

TasteEverything Independent Food Festival

TasteEverything, a new organization and website dedicated to helping people share great food experiences, announces the first annual Independent Food Festival and Awards.

January 30, 2005

Recommended reading

The University of Adelaide Graduate Program in Gastronomy's recommended reading list.

January 26, 2005

Fancy sweets

Lovely photos of the fancy sweets at Tokyo's patisserie Pierre Hermé.

Hamburger America

Hamburger America is a 54-minute documentary about eight family-owned restaurants across the country that serve burgers, and the first documentary on the food subject. You can view a trailer on Hamburger America's website.

Cha Chaan Teng: The Beginning

If you visit a Hong Kong-style bistro, you'll most likely drink see mut lai cha, or pantyhose milk tea.

January 25, 2005


Wikipes is a community-contributed, wiki-powered, recipe database.

January 24, 2005

NYC Vietcafe = Viet Bland

NYC Vietcafe = Viet Bland. A reader's email confirms:
"... the food was gross. portions were super tiny. [we] ordered the vegetable plate which consisted of--shredded carrot and thin slices of shitake. that's it.  can carrot and shitake comprise a whole entree? no way.  and the dish didn't include the 5-spice tofu advertised on the menu. terribly disappointing. we were all craving pizza at the end of our meal."

SF Story Wine Dinner

SF Vinography and Manresa present the Story Wine Dinner on Thursday, February 24, 2005. 

French Laundry Slideshow

Flickr slideshow: A meal at the French Laundry.

Japanese kitchen toolkit - bento.com

Japanese kitchen toolkit - tools for the Japanese kitchen, and where to buy them if you're shopping in Tokyo.

January 21, 2005

Happy Happy Happy, a vegan bakery

NYC A rave review for the recently opened Happy Happy Happy dairy-free and gluten-free bakery. "They're new, they're fantastic, and they still only charge 85 cents for what's just about the best cupcake in the city. Even if I wasn't vegan, I'd still take a Happy Happy Happy cupcake over a Magnolia or Crumbs cupcake."

Fancy Food Show

SF The Fancy Food Show starts this Sunday. Register online.

January 20, 2005

foodie's blog

NYC foodie now has a blog.

January 19, 2005

Taste - Finger-clickin' good - sacbee.com

Finger-clickin' good: The Sacramento Bee discovers food blogs.

dietary guidelines illustrated

The new U.S. dietary guidelines, illustrated. [via U.S. Food Policy]

Best Pizza in SF

SF Best Pizza in SF according to Jan Newbury, Food Editor for San Francisco Magazine.

January 18, 2005

Marcella Hazan on cooking simply

Marcella Hazan says: "The kind of flavour I am thinking of has no other agenda but to express the truth that has gone into the making of a dish," she says. "Fidelity to that truth leads to the cooking that I strive to practise in my kitchen and that I hope I have communicated to my classes." .

100lb Woman Eats 6lb Burger

100lb Woman Eats 6lb Burger. It looks like Sonya "The Black Widow" Thomas might have some competiton!

How to: Snag a French Laundry Reservation

SF Strategies for snagging a French Laundry reservation by phone or online at OpenTable.

January 17, 2005

NYC New Starwich location

NYC Starwich is opening a new location January 31st in the Citicorp building (153 East 53rd Street).

Lulu's Gonna Love Manhattan: Mango-ginger from Matunga market

Lulu's Gonna Love Manhattan: Mango-ginger from Matunga market. I'd love to get my hands on some mango-ginger root.

Flat Iron Steak

GourmetSleuth - Flat Iron Steak: what it is, and how it got its name.

NYC opening this week

NYC Opening this week: BLT Fish, Bellavitae, Sandia, Bar Sasa.

Hudson Restaurant Week

NYC Hudson Restaurant Week. Restaurant Week crosses the Hudson River to NJ. Over 20 participating restaurants offering 3-course lunches & dinners from Jan 24 - Feb 4, 2005.

January 14, 2005

Celebrate with Vinography

SF Help Vinography celebrate one year of blogging this Saturday at Bacar. Happy birthday!

On the new Dietary Guidelines for Americans

An insightful roundup of views and opinions on the new Dietary Guidelines for Americans.

NYC DeMarco's Pizzeria

NYC SliceNY pays a visit to DeMarco's Pizzeria, the Di Fara spin-off. "It goes without saying that a DeMarco's slice will never be the same as a Di Fara slice. Dom's pies have been honed against forty years' hard work—seven days a week, with hardly any vacations or holidays. But the DeMarco's slices this weblog had Tuesday night for dinner and yesterday afternoon for lunch were very good approximations of the master's craft."

Dinner at Blue Hill at Stone Barns

NYC Dinner at Blue Hill at Stone Barns. "Since one of us is friends with Dan Barber, the Chef and a co-owner, we were given the royal treatment. We were informed that Dan had asked the kitchen to cook for us – so aside from one expecting mother who asked to be spared shellfish and the wine pairings, we were served without having to make any decisions. It was divine surrender."

January 13, 2005

Jamie Oliver's controversial beans

Heinz allegedly paid £15k for Jamie Oliver's beans on toast.

January 11, 2005

Chef's Notes

Chef's Notes is a weblog written by Madhu Menon, the chef and owner of Shiok Far-eastern cuisine restauarant in Bangalore.

U.S. Food Policy Blog

If you're a nerd like me, you might like food economist Parke Wilde's U.S. Food Policy Blog.

Cooking with Rockstars

The Jenville Show.com: Cooking with Rockstars. Interviews with bands on the topics of eating and cooking, plus artist contributed recipes.

January 10, 2005

NYC: Opening this week.

NYC Opening this week: Employees Only, Mama Jean's, and Bistro du Vent.

January 07, 2005

SF Cheap Eats

SF The Examiner's Affordable Eats of 2004.

January 06, 2005

Starbucks everywhere!

Starbuckseverywhere.net: Check out the list of Starbucks in SF or NYC, including photos. [Via EverythingNY]

Making Puerco Pibil

Flickr photo tutorial: Making Puerco Pibil.

Customized M&Ms

Create your own custom M&Ms

January 05, 2005

Masa, illustrated

I love the illustration accompanying the Masa Four-Star Brouhaha.

NYC: Benefit dinners to raise funds for tsunami victims

NYC Restaurants are doing their part to raise funds for the victims of the Southeast Asian tsunami. Check out the list of upcoming benefit dinners.

January 03, 2005

NYC Restaurant Week begins January 24th

NYC Restaurant Week begins January 24th. Three-course lunches for $20.12 and three-course dinners for $35.00.

January 02, 2005

Tastes like chicken

An explanation of why most cooked, exotic meats like chicken.

How to wrap a burrito

How to wrap a burrito.

Late night East Bay eats

SF Late night East Bay eats

December 28, 2004

Golden Gate Fortune Cookie Company

SF The NYTimes visits the Golden Gate Fortune Cookie Company.

December 23, 2004

DIY Pizza Hearth

How to turn your oven into a pizza hearth.

December 22, 2004

Five Feasts

Slate Magazine: Sara Dickerman cooks up five food magazine Christmas feasts so you don't have to.

Ferry Terminal Farmers Market Holiday Schedule

SF The Ferry Terminal Farmers Market will be open this Friday from 10am to 2pm

December 21, 2004

2004 Food Blog Award Nominee

Thank you! A Full Belly has been nominated for a 2004 Food Blog Award, organized by the Accidental Hedonist.  Be sure to check out the complete list of nominees.

Benihana in Burlingame

SF Next time you are craving sushi, you might want to consider visiting the Benihana in Burlingame.
"Benihana in Burlingame. Yup, I said Benihana. That famed chain Japanese restaurant known more for their large crowds seeking Teppanyaki actually has decent sushi. Okay, more than decent. Delicious. Exquisite. Fulfilling. A well-kept secret. I don’t know about the one in SF Japantown, but the branch in Burlingame is a haven for sushi lovers. The bar is never crowded. The sushi chefs are friendly. And the fish is utterly fresh, unbelievable for a chain restaurant, right? "

Shanghai street food

Umami reports on Shanghai street food, and offers some sound advice on how to safely enjoy these treats.

December 17, 2004

NYC ramen

NYC Two spots I'll be checking out on my next trip home: rai rai ken and momofuku.

December 15, 2004

Recipe snipper

Recipe snipper damages library books. One 189-page book of cheesecake recipes has only about 50 pages left in it.

SF: Made in France sale this weekend

SF Made in France and Village Imports sale is back this weekend.

Dine About Town

SF Dine About Town returns in January. $21.95 3-course lunch menus and $31.95 dinner menus at participating restaurants. [via Derek]

December 14, 2004

Circular food, photographed

Circular Food: A Flickr photoset

James Beard Foundation former president indicted

NYC James Beard Foundation former president, Leonard F. Pickell Jr., has been indicted on charges of second-degree grand larceny, the theft of more than $50,000, and 13 counts of possessing forged instruments, namely expense receipts.

fooding defined

fooding n. a restauranting trend which emphasizes food as a style choice, usually via new or fusion cuisines in combination with factors not related to food, such as a unique or trendy atmosphere.

Food Blogs featured in Bon Appetit

Congrats to all the food bloggers featured in the January issue of Bon Appetit!

December 13, 2004

Most Chinese take-out menus are printed in NYC

NYTimes on the Chinese restaurant menu printing industry: "Thousands of Chinese restaurants east of the

Mississippi, and even many west of it, have their menus designed and printed by one of the 15 or so large shops on or near the two blocks of Market between Monroe and Henry Streets, just below the Manhattan Bridge."

The Bourdain Experience

The Bourdain Experience: working title of Anthony Bourdain's show for the Travel Channel.

Bourdain vs Pepin

Bourdain's Les Halles versus Pepin's Fast Food My Way

December 09, 2004

Holiday Gift Guides

The Food Section Guide to Holiday Gift Guides

Space Cooking

Space Cooking: Feeding Astronauts on Mars-bound Missions Future long-duration space crews may need up to 40 different food processing machines to turn crops such as wheat and tomatoes into edible foods like bread and cereals, NASA officials estimated.

sushi pillow


The original sushi pillow. [via Derek]

December 08, 2004

Gingerbread Cookies Worth Eating

Cook's Illustrated: Gingerbread Cookies Worth Eating

The Japanese Knife Revolution

LA Times on the Japanese knife revolution: "As might be expected in a country where the most celebrated cuisine is largely a matter of perfect slicing, the Japanese have made a fetish of the knife. It seems that every other person I talk to has been raving about these blades. And after a couple of months of testing, I have to say that I too am a convert."

Bread Porn

NYC Sullivan Street Bakery's bread porn [via Newyorkology]

December 07, 2004

Food Stylin'

Profile of Seattle food stylist, JoAnne Naganawa: If your home-cooked version of a recipe doesn't look like what's in the cookbook, don't despair, Naganawa said. "There's a reason you can't get it just right. The pros work on the pictures. And the pros include a food stylist and a prop stylist who brings in the right dishes, silverware, plates, cups and towels," she said. "Recently for a Costco shoot, there were three food stylists, two prop stylists and an assistant, and we got 10 shots in a day." [via GH]

December 06, 2004

Dinner with Mario Batali

Dinner with Mario. Mario Batali serves up dinner and conversation for 6 lucky NYC couples.

A toast

A toast to the 71st anniversary of the repeal of Prohibition!

Good for the heart, good for the brain

New study finds that reducing bad cholesterol may protect your heart and help protect brain cells“What we find is that a high-fat diet is bad for learning and memory, and the low-calorie and intermittent fasting diets preserve learning and memory,” says Mattson, whose research was presented last month at the Society for Neuroscience annual meeting in San Diego.

NYC-centric food blogs

NYC Manhattan User's Guide round-up of NYC-centric food blogs.

December 03, 2004

Gingerbread Patterns

A website of gingerbread patterns and some handy gingerbread house building tips and tricks.

December 02, 2004

$10,000 martini

NYC: Algonquin Hotel now offering a $10,000 martini, served with a loose diamond in the glass. The martini requires 72 hours' notice and buyers meet a jeweller to select a gem and with hotel staff to ensure the cocktail is delivered to the right table.  No one has ordered the martini, yet.

December 01, 2004

SF: Michael Mina reopens Sunday

SF: Michael Mina reopens this Sunday with a winter menu which includes dishes like crispy-skin quail mostarda and tempura langoustine.

Alain Ducasse for New Year's Eve

NYC: It's not too early to start thinking about New Year's Eve plans. Alain Ducasse begins accepting reservations today for the big night. A $200, five-course dinner will be available at a 5:00pm seating, but the main event starts  8:30 and is $420 per person for a seven-course dinner.

Food Safety Music

If you only click through one link today, make it Food Safety Music: "As a serious food toxicologist with 17 years of experience as a University of California faculty member, I enjoy conducting research and developing food safety educational programs. For the past eight years, I have combined my previous background as a musician with my scientific and communication training to develop an innovative, humorous, and effective musical approach for food safety education."

Some of the "hits" include USDA (inspired by YMCA), Beware La Vaca Loca (inspired by Livin' La Vida Loca), and Clonin' DNA  (inspired by Surfin' USA).

November 30, 2004

Want to train in El Bulli's kitchen?

How to get a stage at El Bulli for season 2005. In 2004, there were 1600 applicants for approximately 40 spots.

Meredith Brody's less than accurate review

SF: Meredith Brody's less than accurate review of La Suite

Give local

This holiday season, consider buying and giving local.

November 29, 2004

Andrea Strong's First Annual BUZZY Awards

NYC: Andrea Strong celebrates one year online and presents The First Annual BUZZY Awards. Congrats!

How to: Eat Sushi

Sushi Eating HOWTO

Kiwis can grow in the Pacific Northwest

Smooth and fuzzy kiwis can grow in the Pacific Northwest (This explains all the kiwis I saw at the Farmer's Market this weekend!)

November 24, 2004

Talking Turkey with Russell Moore

Talking turkey with Russell Moore, chef at Chez Panisse

NYTimes Arts & Leisure Weekend

NYC Tickets are now available for the NYTimes Arts & Leisure weekend January 7-9, including “Ingredients: The Quest for the Best," moderated by Frank Bruni and featuring Dan Barber, Mario Batali, Tom Colicchio and Allison Vines-Rushing.

November 18, 2004

Knife + fork = Knork!

Looks like a fork, but it's actually a knork
Spork, meet the Knork, a "single utensil capable of providing the benfits of a knife and fork." [via Popgadget]

Value Meal: Design and (over)Eating

Value Meal: Design and (over)Eating: Value Meal: Design and (over)Eating will represent the United States at the International Design Biennale in Saint-Etienne, France, from November 6th through 14th, 2004. Featuring 20 commissioned experimental projects by as many American-based designers, the exhibition seeks to explore design’s potential to address the obesity epidemic currently afflicting the United States and, increasingly, much of the world. Core77 asked Aric Chen and Laetitia Wolff, curators of the show, to provide a few brief comments about their objectives for the exhibition...

November 17, 2004

Lard crisis in the U.K.

On a more serious note (I think): Lard crisis in the U.K., supermarkets fear panic buying in the run-up to Christmas.

Lard Humor

Lardveggielogo_1The official British Lard Marketing Board website claims "Lard generally receives a bad press and we aim to put that right in 2004 by promoting the benefits of lard and lard-based foodstuffs." The website includes recipes (Deep Fried Lard: Freeze a block of lard until really hard. Dip in thick batter and then fry in hot lard for a few minutes until the batter is golden brown. Especially good after 14 pints of Tennents), everything you ever wanted to know about lard, and even lard-themed music.

SF Chronicle comprehensive Thanksgiving Guide

SF Chronicle Thanksgiving Guide  Lots of great information and ideas.

If I want to eat in bed, I'll stay at home or order room service

NYC According to the NY Post (second item from the bottom), B.E.D., a restaurant that will feature food service on actual beds, is planning a mid-December opening despite delays. "We're sending out pillows to VIPs with a special response-line phone number," says a spokesperson.

Here's the website for the original B.E.D., located in Miami.

Turkey Guide

Saute Wednesday's Turkey Guide

November 16, 2004

How not to fry a turkey

Food safety: If you are planning on frying a turkey this Thanksgiving, be sure to check out this Underwriters Laboratories video demonstrating the hazards of turkey fryers.

Show your MetroCard in Chinatown (NYC)

NYC Show your MetroCard, and receive discount offers between November and December 2004 at select Chinatown restaurants. Price-Fixed $8.88 lunch or $18.88 dinner at participating restaurants, 10% discount.

Cook Book Sale at Angel Thrift Shop (NYC)

NYC Quick! Head over to the Angel Thrift Shop (118 W. 17th St.) for their Cook Book Sale today at 5pm.

November 15, 2004

The Ultimate Apple

Honey Crisps, the new apple standard: "These amazing apples have spoiled me for life and now have become the standard by which I measure and compare all other eating apples.  They are the closest one can get to eating Apple Cider. Refreshing and a bit tart, yet sweet and with a lovely finish."

A day at the Chocolate Show

NYC Gothamist spends a day at the Chocolate Show.

November 11, 2004


SF The Chronicle visits VinoVenue: "Unlike a traditional wine bar, where a few dozen wines are available by the glass or half glass, VinoVenue sells more than 100 wines as machine-poured,1-ounce tastes. It's the first wine "automat" in the United States and one of just a handful worldwide." Other impressions of VinoVenue: Amy, Sam.


All about garlic.

November 10, 2004

Trader Vic's is back

SF Trader Vic's is back. 

Review of Thomas Keller's Bouchon Cookbook

A La Cuisine's in-depth review of Thomas Keller's Bouchon Cookbook.


NYC Chocolate, Chocolate, Chocolate.  NYPost chocolate roundup.

NYC: Murray's Cheese Shop

NYC: Murray's Cheese Shop is now open on 254 Bleeker Street, with more than twice the space of the old store. [NYTimes, Gotham Gal]

November 09, 2004

Anthony Bourdain

SF: Anthony Bourdain will be appearing at A Clean Well-Lighted Place for Books tomorrow, Wednesday 11/10 at 7:00 p.m. [601 Van Ness Avenue, 415-441-6670].

Harold McGee's On Food and Cooking

The much anticipated second edition of Harold McGee's On Food and Cooking is now available in bookstores. Be sure to check out his Q & A on eGullet this week. You can also catch him at one of his scheduled appearances in the Bay area this week and next.

Fong Inn Too

NYC: Tasting Menu reports on a visit to Fong Inn Too, one of my favorite, easy-to-miss spots in Chinatown.

Good Food Without Attitude

In Rarefied Napa, Good Food Without Attitude: NYTimes Eric Asimov reviews Martini House, Cindy's Backstreet Kitchen, and Stomp. Don't miss the audio slideshow.

November 05, 2004

Hidden Kitchens

Hidden Kitchens is an NPR series exploring ". . . the world of hidden kitchens: street corner cooking, legendary meals and eating traditions... how communities come together through food." Listen to the series online. [via Food Museum Blog]

November 03, 2004

Ancient cooking

Julie Powell accepts the challenge of ancient cooking: "Long before superstar chefs started experimenting with trout ice cream or tomato foam, adventurous foodies from Mongolia to Mesopotamia to Mayapán were paving the way. I decided to retrace their culinary steps as best I could, and re-create some of their most appealing dishes for a group of brave guests. . . "

For the love of Pho

SF For the love of Pho. The SF Chronicle's 4 best bets for pho in SF's Little Saigon are: Turtle Tower, Hung Ky, Pho Hoa and Pho Kien Giang. Includes handy guide to reading a pho menu.

Chocolate soup dumplings

NYC: Chocolate soup dumplings? According to this dumpling roundup by NY Daily News, Rickshaw, opening this month, will offer a chocolate soup dumpling for dessert. "Wrapped in. . . mochi, it will taste like warm chocolate soup." The mind boggles.

November 02, 2004

Thanksgiving Dinner Reservations

Don't want to tango with roasting the turkey this Thanksgiving? Opentable.com now has listings of restaurants confirmed to be open on Thanksgiving, along with descriptions of the day's menu. Links to New York City and San Francisco.

November 01, 2004

NYC: Opening this week

NYC Restaurants opening this week: Bottega del Vino, Abboccato, and Sapa.

l’armement du cuisinier

Peter Hertzmann has compiled a list of tools required for the preparation of French food, l’armement du cuisinier, organized according to their usefulness.


Eatingchinese.org is a new website all about Chinese food: ". . . [T]his website will not be slickly professional, but will adhere to the wisdom that everything related to the experience of eating and cooking Chinese food, from home-style cooking in Xinjiang to a detailed history of La Choy are important to our understanding of the reach of Chinese food." [via Wrapped in Dough]

October 29, 2004

RNM election night party

SF RNM election night party: Prix fixe menu, $30 for three courses, $26 if you have proof that you voted.

Weiner Farewell

SF: Golden Gate Park hot dog stand to close. Co-owner Cary Fong to thank city and customers by giving away 1,500 hot dogs this weekend.

Spooky Halloween Recipes

boo!Yum!'s Spooky Halloween Recipes

October 28, 2004

Niman Ranch's fall Lamb Ranch Tour

SF Niman Ranch's fall Lamb Ranch Tour and picnic lunch is scheduled for Sunday, November 7th. The tour will be in Rio Vista, about an hour and half from San Francisco. They'll also be visiting California Vegetable Specialties, the "premier endive producer in the country." If you are interested in attending or would like more information, send them an email.

Shake Shack open until Nov. 8

NYC Shake Shack has extended their seasonal closing until November 8th and has expanded their menu to include some seasonal offerings like elk, boar, buffalo and pheasant sausages.

October 27, 2004

Chow Mag


Chow magazine launches, touting itself as a "fun" and "messier" food magazine for people who don't read food magazines. Well o.k., but what I want to know is, where is Chow Blog? Does it exist? (See this page, or click on screen capture above)

MoMA Dining

NYC: The NYTimes explores the dining options that will be available at the new MoMA. "The art and the food are utterly complementary," said Glenn D. Lowry, the museum's director. "The better the food, the more intense the museum experience."


NYC: You've gotta love Cynthia Kilian's Smackdown!
Per Se vs. Cafe Gray: "Cafe Gray, because patience has a limit."
Beard Papa's vs. Krispy Kreme: "Who's your sugar daddy? Beard Papa's."
Masa vs. Alain Ducasse at Essex House: "When money is no object, our money (better yet, someone else's) is on Masa."

Marcella Hazan teaches Master Class in Italian Cooking

NYC: Marcella Hazan, author of Essentials of Classic Italian Cooking, will be teaching "Master Class in Italian Cooking" starting November 8th and 15th at the French Culinary Institute. Students meet for three evening classes from 5:30 to 10:30 p.m. Class size is limited to 15 students. Cost is $2,150.

October 26, 2004

Grow your own wasabi

Grow your own wasabi: "Contrary to what you may have read, Wasabi is hardy and relatively easy to grow. You don’t need mountains or cold mountain streams, all you need is good soil, shade, and moist conditions."

SF: Wine for your vote

SF: Wine for your vote. November 2, $1 + proof you voted = 1 glass of wine at the Ferry Plaza Wine Merchants' Wine Bar.

October 25, 2004

NYC: Opening this week

NYC Opening this week: Gelotto, Sukhadia's, Ono, Dizzy's Club Coca-Cola, and Harlem Vintage.

Moveable Feast: Saigon

This week Noodlepie guides us through a Moveable Feast: Saigon.

Eat Barcelona

For all my friends thinking of (dreaming of?) relocating to Barcelona, a weblog to inform your dining experiences, Eat Barcelona.

October 21, 2004

SF: When you get to play tourist in your own hometown

SF When you get to play tourist in your own hometown. A few tasty Bay area recommendations, including some fine lookin' fried chicken at House of Chicken 'N' Waffles.

French Menu Cheat Sheet

French Menu Cheat Sheet: Patricia Wells' 40-page dictionary of French menu terms (word, .pdf) [via Right This Way]

October 20, 2004

Dinner For 12 by the World's top chefs...IN YOUR HOME!

NYC Top New York City chefs Mario Batali, Nobu Matsuhisa, and Eric Ripert join forces to prepare a private dnner for highest bidder in online auction to benefit The New York Public Library. Start bidding now, auctions end Friday. [via Corner Table]


Paneluce, a lamp that you can eat or bread to light up a room?

A lamp that you can eat or bread to light up a room? Paneluce is a conceptual bread baker/lamp, embodying the tension between the dual functions of food and art. [via Popgadget]

Redundant Dining

NYC Frank Bruni on an increasingly redundant NYC dining experience (I blame "fusion"). This should prompt some interesting online discussions: "Behind a comforting illusion of diversity lies an even more comforting reality of sameness. In a city of supposedly inexhaustible options, there seems to be one meal, shaped by tyrannical culinary trends, pervasive nutritional fads and the economics of supply and demand."

Gourmet Magazine's 2004 Restaurant Guide

Gourmet Magazine's 2004 Restaurant Guide is now online.

October 19, 2004

Evite launching bar and restaurant reviews

Evite.com is launching a service which will feature bar and restaurant reviews powered by social networking. A good idea, but perhaps the wrong company.

Souris interviews Heidi about Cook 1.0

My friend and Hustler of Culture, Souris, interviews Heidi about her new vegetarian cookbook, Cook 1.0: A Fresh Approach to the Vegetarian Kitchen.


NYC Don't miss the Shake Shack's "Shacktoberfest". The Shake Shack closes up for winter on November 1.

Food representation in comics

Trend: Food representation in comics. The Japanese especially love their food characters.

October 18, 2004

2005 New York City Zagat Survey

NYC The 2005 New York City Restaurants Zagat Survey is out, and The Food Section has conveniently rounded up much of the related online analysis and opinion.

NYC: Opening this week

NYC Opening this week: Una Pizza Napoletana, Juan Valdez Cafe, Szechuan Gourmet.

Stinky tofu

SF "Stinky" does not begin to describe stinky tofu, a very popular Taiwanese dish made of fermented tofu,but this description comes awfully close.

The Best New Restaurants of the Year

John Mariani's annual roundup of The Best New Restaurants of the Year has just come out in this month's issue of Esquire (November). Here are his picks.

October 15, 2004

Deep End Dining

Deep End Dining is a weblog, "dedicated to seeking and devouring the food uncommon, the cuisine exotic and the entrees less ordered."

Guardian UK's review of Per Se

NYC The Guardian UK is not entirely blown away by Thomas Keller's Per Se. "The truth is that not everything works. The 15-course dinner idea sounds great in principle but, in practice, creates an unmeetable challenge. It is impossible for every course to deliver, and so it proved with our meal. A dish of 'grouper cheek' in a chickpea crust was underwhelming - two so-what fragments of fish goujon. The 'salad' course was some pretty inconsequential ingredients, shepherded together for no good reason. And, as ever in the US, the cheese was just plain lousy."

October 14, 2004

Corner Table covers Chicago

This week's Corner Table is all about Chicago

Chicago Magazine's 2004 Dining Awards

Highlights of Chicago Magazine's 2004 Dining Awards

October 13, 2004

Far West Fungi

SF Far West Fungi is a great resource for all your edible fungi needs.

Giant maitake

NYC Check out the giant maitake, or hen-of-woods mushrooms, from Honey Hollow Farm and available at the Union Square Green Market.

American Cheese

American Cheese: Not really cheese at all.

SF: Straus Family Creamery

SF Straus Family Creamery "Straus is a great example of a company that melds wonderful product and taste with ground-breaking organic and environmental practices."

October 11, 2004

NYC: Opening this week

NYC Opening this week: Little Giant, Bonmarche, C, Nolita House, Sachi's On Clinton, Silverleaf Tavern, Almondine, Alfanoose, Hedeh.

Wrapped in Dough

Wrapped in Dough is a food weblog by a New Yorker on hiatus in China. This entry is mouth-watering good!

October 08, 2004

Pescadero's Harley Farms

SF Take an interactive tour of Pescadero's Harley Farms and discover the joys of making goat chese.

NYTimes Diner's Journal: Caiptal Grille

NYTimes Diner's Journal visits Capital Grille: "It will be interesting to see how the Capital Grille fares in Manhattan, where chain restaurants are not as prevalent as in other places. Many New Yorkers like to permit themselves at least the illusion of novelty: of inventing or discovering a formula, not merely buying into it. But there is also ample space and precedent on this island for the tried and true, and we live in times much more beefy than starchy. Despite its flaws, the Capital Grille could profit mightily from that."

October 06, 2004

$100 cheesesteak

$100 cheesesteak: "Served with a small bottle of champagne, Barclay Prime's cheesesteak is made of sliced Kobe beef, melted Taleggio cheese, shaved truffles, sauteed foie gras, caramelized onions and heirloom shaved tomatoes on a homemade brioche roll brushed with truffle butter and squirted with homemade mustard."

Village Voice Best of NYC 2004 Food

NYC Village Voice Best of NYC 2004 Food

Maya Angelou

Maya Angelou's new book, Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes ". . . is a book on food, not a cookbook."

Salts of the Earth

SF Chronicle: From gray salt harvested in Brittany to powdery white salt from Japan, cooks have a new roster of choices when it comes to seasoning food.

Diners can now take home their unfinished wine from restaurants

NYC: Diners can now take home their unfinished wine from restaurants.

Tutorial: Tasteful Food Photography

Tutorial: Tasteful Food Photography, tips for taking great digital food photos.

The debate over the origins of soul food

The NYTimes peers into the debate over the origins of soul food: "When you say black folks eat more chitlins, you start to get in trouble, because a food like that is totemic to white and black Southerners," he said. "Both see it as reaching back to the tough times they survived. Both see it as food imbued with meaning, and that doesn't go away."

Preparing toshomen

Video: Preparing toshomen. These noodles are a speciality of the Xian region of China. The Japanese pronounce it "to-sho-men" which means "knife-cut noodles."

October 05, 2004

Carbon monoxide in the preservation of tuna's bright red color

Increasingly, carbon monoxide is being sprayed on tuna to preserve its bright red color. Not necessarily a health hazard, unless it's used to mask spoiled fish.

October 04, 2004

NYC: Opening this week

NYC: Opening this week: Devi, EN Japanese Brasserie, Bar Tonno, Citron, Serafina Broadway, and The View.

October 01, 2004

SF Bargain Bites

SF: Bargain Bites, the Chronicle's new and improved guide to the Bay Area's best $10-and-under meals.

Peter Hertzman on purees

Peter Hertzman on purees: "A few hundred years ago, all types of dishes were served as purees. Today, other than purée de pommes de terre—mashed potatoes—purees are rarely seen on the average dinner table. The exception in France is high-end restaurants where purees are more likely to be included on the menu, but often as a decoration rather than an actual side dish."

September 29, 2004

Gary Danko tops 2005 Zagat Guide

SF: 2005 edition of Bay Area Zagat Guide unveiled, Gary Danko tops the list.

Dining at Daniel

NYC: Jason Kottke discovers what "magic" tastes like at Daniel: "The short ribs were excellent and I don't remember what I thought of any of the accompaniments, but the rib eye was a revelation. It literally floored me. Ok, not literally, but I would have been knocked to the actual floor if that kind of thing was acceptable behavior at Daniel. The first bite startled me it was so good. Beef, even really good beef, tastes like beef, but this was on some other level of flavor...it tasted like magic. The remaining few bites were as perplexing as the first as I struggled to comprehend how ordinary meat could taste like that. Best dish I've ever had in my life, ever. Ever!"

Celebrate New York City International Pickle Day

NYC: Celebrate New York City International Pickle Day on Sunday, October 3rd from 11 a.m. to 4:30 p.m. on Orchard Street, between Grand and Broome streets.

Daniel Boulud close to inking a deal to opening causal UWS eatery

NYC: Sources say legendary chef, Daniel Boulud, is close to inking a deal to open a casual eatery on West 67th Street.

September 24, 2004

Kobayashi considering retirement

Hot Dog eating champ, Kobayashi, considering retirement

NYC: The Sushi Spreadsheet

NYC: Greg Lippman's The Sushi Spreadsheet available to the masses for download (pdf). Back story here.

All About Apples

All About Apples, Tastingmenu.com's first digital cookbook, is now available for free download.

September 22, 2004

More cheese, please

More cheese, please: California's mega-dairies are growing so fast that analysts expect the state to overtake Wisconsin in cheese production within two years.

Mozzarella Bar

A good idea: Obika, a mozzarella bar in Rome

September 13, 2004

6 pound burger

A 96er is a 6-pound hamburger served with two whole tomatoes, a half-head of lettuce, 12 slices of American cheese, a cup of peppers, 2 onions, and lots of ketchup, mayo, and mustard. (photos)

September 09, 2004

Served on a stick

This year, there were 42 foods served on a stick at the Minnesota State Fair

September 08, 2004

NYMag's Fall Restaurant Preview

NYMag's Fall Restaurant Preview and Opening Calendar

Fall Restaurant Preview

Daily News' Fall Restaurant Preview

September 01, 2004

Taking dumplings to a new level?

Rickshaw: "We're taking dumplings to a new level"

Cafe Gray

NYTimes on Gray Kunz and his addition to the Time Warner Center, Cafe Gray

August 25, 2004

Bar Bites

Bar Bites

The essence of Japanese flavor

The essence of Japanese flavor, in a bottle

Contribute to a Julia Child Memory Book

Contribute to a Julia Child Memory Book

August 24, 2004

Le fooding

Le fooding

watermelon carvings

Intricate watermelon carvings

August 14, 2004

Julia Child's Slate Diary

Julia Child's Slate Diary

August 13, 2004

Alder's Bar Masa visit

Alder's Bar Masa visit

Julie on Julia

Julie on Julia

Julia Child

Julia Child has died. She would have been 92 on Sunday.

August 12, 2004

Blackout 2003 lives on

VittlesVamp on Palmira's Restaurant's plans to recreate Blackout 2003 this weekend

the taste of tomatoes

The taste of tomatoes

“Popeye’s is better.”

Jacques-Imo's Fried Chicken: “Popeye’s is better.” (and cheaper!)

Magnolia Bakery rumors

Magnolia Bakery rumors: "Not closing anytime soon."

Heirloom Tomato Report

Cityrag's Heirloom Tomato Report

Shanghai Cafe

Addyourown.com: Review of Shanghai Cafe (formerly Shanghai Gourmet)

August 11, 2004

Defending the bluefish

For me, bluefish is a taste of summer

August 09, 2004

Shopsin's menu

Shopsin's menu, in all its glory

August 06, 2004

David Foster Wallace and Gourmet

David Foster Wallaces writes about the Maine Lobster Festival in this month's Gourmet, but not without controversy

August 05, 2004

Singapore Chili Crab Festival

To do this weekend: Singapore Chili Crab Festival

Sweet! Beard Papa to open downtown location

Beard Papa to open downtown location

BBQ NYC report

Cityrag blogs about the BBQ NYC event last weekend

August 03, 2004

Dumpling Man on St. Mark's

Dumpling Man on St. Mark's (because everyone knows I love dumplings)

Wallse chef Kurt Gutenbrunner to run the restaurant at the Hotel on Rivington

Wallse chef Kurt Gutenbrunner to run the restaurant at the Hotel on Rivington


Adventures of a Gastronome in Training (GIT)

Zagat's 2005 New York City Gourmet Marketplace survey

Zagat's 2005 New York City Gourmet Marketplace survey out today

Where to Take Them

MUG's Where to Take Them

July 30, 2004

Craft and The Shake Shack

Craft and The Shake Shack

National Cheesecake Day

Today is National Cheesecake Day. To celebrate, Junior's will be giving away a free slice of its famed cheesecake with lunch or dinner at its restaurants in Brooklyn and Grand Central Terminal.

July 29, 2004

Greatest Grilled Cheese

The search for the greatest grilled cheese sandwich in America

July 28, 2004

Instructions on preparing corn for freezing

On preparing corn for freezing: "In his pursuit of freshness, he had my mother prepare the boiling water, then he cut and shucked the corn in the garden, and ran into the house with it. It is the only time in my life I ever saw my father run. It's a memory I cherish."


Slice launches GOPizza, "Your Grand Old Guide to Gotham's Greatest Pies"

Fast Good

Chef Erran Adria of Madrid's El Bulli attempts the transformation of fast food into good food with Fast Good, his new restaurant in Madrid.

CityRag’s Lower East Side Food Tour

Eat your way through the Lower East Side with this handy guide and map

July 27, 2004

Shake it

Lia's very thorough Shake Shack report. Tip: rainy days mean short lines.

Leave the banana. Take the cannolis.

Who would waste a cannoli?

Tofu-jerky, the definitive version

Tofu-jerky, the definitive version

France gets first drive-through boulangerie

France gets first drive-through boulangerie

Gothamist Food

Gothamist on the launch of Gothamist Food

July 26, 2004

Super Hero Delivery

Filling a niche: Pizza delivered by super heros

July 23, 2004

Too Much Pork

Too Much Pork, a food blog

Pig Roast

Pig Roast In The East Village This Sunday

July 21, 2004

San Francisco's Farmers Markets

NYTimes on San Francisco's Farmers Markets

The future of New York's produce

The future of New York's produce: How can New York City support area farms and nourish its citizens at the same time?

NYPost on Bruni's scathing review of Vongerichten's V Steakhouse

NYPost on Bruni's scathing review of Vongerichten's V Steakhouse (Bruni's review)

July 20, 2004



July 19, 2004

Joe revisits the Shake Shack

Joe revisits the Shake Shack

NY Mag's Cheap Eats

NY Mag's Cheap Eats

July 12, 2004

Fizzy Fruit

Carbonated Fruit

July 08, 2004



July 07, 2004

Guiliani's 10 Ten Restaurants list

Not everyone is happy about Guiliani's 10 Ten Restaurants list

July 06, 2004

100 years-old: hot dogs, ice cream cones, and iced tea

100 years-old: hot dogs, ice cream cones, and iced tea

July 02, 2004

Foodie report

Laren reports on the most recent Foodie event

Paula Wolfert's cooking tips

Paula Wolfert's cooking tips

Grooming Produce

Grooming Produce: how to wash and store your greens

Brewing your own ginger beer

Brewing your own ginger beer

July 01, 2004

Shake it at the Shake Shack

Danny Meyer's Shake Shack open for business today

World's largest hot dog planned

Chicago-based Vienna Beef to build a monster 35-foot long hot dog today

June 30, 2004

Restaurant Week Double-header

Restaurant Week Double-header

Hot Dog roundup

Hot Dog roundup: Dog Days

June 29, 2004

Northern California wild salmon are looking bigger, better than ever

Northern California wild salmon are looking bigger, better than ever

Restaurant Week Rush

Restaurant Week Rush

June 27, 2004

Yummy Fun recipebox

Yummy Fun recipebox

June 26, 2004

Kim Jong Il, the eccentric gourmet

Kim Jong Il, the eccentric gourmet

June 25, 2004

The Munch Mobile

The Munch Mobile: In search of New Jersey's best eats

Sushi Encyclopedism

Sushi Encyclopedism, including sushi etiquette

NYTimes Diner's Journal: Garden Cafe, Prospect Heights, Brooklyn

NYTimes Diner's Journal: Garden Cafe, Prospect Heights, Brooklyn

June 24, 2004

Why food snobs shouldn't snub the freezer.

Slate: Why food snobs shouldn't snub the freezer.

naturally decaffeinated coffee bean

naturally decaffeinated coffee bean

June 23, 2004

California 'cue

California 'cue


Only if you must, places to get raw in NYC [NYPost]

Eating Machine

Kobayashi shooting for 51.5 hot dogs at this year's Nathan's Hot Dog Eating Contest (July 4th, Coney Island)


Just right: The micro-sundae

Manhattan User's Guide Hot List

Manhattan User's Guide Hot List

Gastronomy as a serious academic pursuit

NYTimes: Gastronomy as a serious academic pursuit

Are sandwiches the next small plate?

NYTimes: Carve opens near Times Square. Are sandwiches the next small plate?

Salli Vates' Good Things

Salli Vates finds Cold Hot Chocolate at Jacque Torres and Durian (!) ice cream at Chaa Chaa

June 22, 2004

Art of The Cure

The Art of The Cure

the truth about milk

Meg on the truth about milk

piPod, an iPod-based field guide to NYC pizzerias

piPod, an iPod-based field guide to NYC pizzerias

Eat Grub

Eat Grub: a website about food and social justice


Starwich: a new kind of sandwich shop opens in Hell's Kitchen

Michelin Guide Rouge

Praise for Michelin Guide Rouge

June 18, 2004

NYC Eats gets a mention in Time Out NY

NYC Eats gets a mention in Time Out NY

Fresh Direct is cheaper

Price Check: Fresh Direct is cheaper

Golden Oreos don't disappoint

Golden Oreos don't disappoint

NYTimes Diner's Journal: V Steakhouse

NYTimes Diner's Journal: V Steakhouse

June 17, 2004

Doug Psaltis joining The French Laundry

Doug Psaltis joining The French Laundry

June 16, 2004

R.U.B. coming to Manhattan

Kansas City pit master Paul Kirk is opening a branch of R.U.B. - Righteous UrbanBarbecue - in Manhattan.

Lobster Roll roundup

Lobster Roll roundup!

June 14, 2004

“Food writing is a really hard job.”

“Food writing is a really hard job.” David Leite explains.

mmm, mochi!

Discovering the "mystical power" of mochi ice cream balls

June 13, 2004

Secrets of Japanese dining revealed!

Secrets of Japanese dining revealed!

June 10, 2004

How to choose the sweetest, ripest summer fruit

How to choose the sweetest, ripest summer fruit

Japanese microwavable rice

Japanese microwavable rice

June 09, 2004

Gourmet Salt: Reference Guide

Gourmet Salt: Reference Guide

Help Jason find the best black & white cookie in the city

Help Jason find the best black & white cookie in the city

Food fight!

How do the much-hyped Time Warner Center restaurants match up against NYC's finest?

"Amazing stuff, only 14 minutes from 33rd Street by PATH train"

Latin-flavor in Hoboken

10 super foods you should never eat

10 super foods you should never eat

June 08, 2004

Gaijin Girl's Guide to Chinatown

Gaijin Girl's Guide to Chinatown [via Curbed]

Mundane food

Geoff Badner photographs a week’s worth of food for The Morning News

June 07, 2004

Kitchenless, chefless mini-restaurants

Only in Japan: Kitchenless, chefless mini-restaurants

Summer Restaurant Weeks

Summer Restaurant Weeks announced, June 21-25 & June 28-July 2. Three-course lunches for $20.12
and three-course dinners for $30.12.

June 04, 2004

"tricked-out versions of Americanized Mexican food"

NYTimes Diner's Journal: Ixta

June 02, 2004

Jewel Bako Makimono

Blue Goose is now Jewel Bako Makimono, a spinoff of Jewel Bako, opening Friday.

$2 pizza

Pizza now $2 a slice, which makes sense because everyone knows that the price of a slice runs parallel with subway fares.

Super Suppers

Super Suppers - Sunday supper deals around town

June 01, 2004

Cooking Science

Wired Magazine on Alton Brown: The Thermochemical Joy of Cooking, plus Kitchen Fiction vs. Science Fact

May 28, 2004

Meat Packing District Restaurant List

Meat Packing District Restaurant List

barbecuing areas

Just in time for the holiday weekend: NYC Parks designated barbecuing areas [via BS]

May 27, 2004

beautiful food

Photos from a recent visit to Whole Foods at Columbus Circle, courtesy of Anil

May 26, 2004

dangerous dining

Amy's Robot on the dangers of trendy dining

French Laundry no longer accepts walk-in reservations

French Laundry no longer accepts walk-in reservations

barbecue how-to

Barbecue how-to, see also Weber World

Inko's White Tea

Inko's White Tea is made from the silvery white buds of the tea plant rather than the leaves, the source of black and green teas. (official site)

Nobu is moving uptown

Nobu is moving uptown: 13,000-square-foot restaurant at 40 W. 57th St. to open within a year.

May 25, 2004

Nickel & Nickel's strategy plays to the snobbery of luxury branding by creating wine from a single grape varietal from a single vineyard."

The opposite of Two Buck Chuck, Nickel & Nickel is a successful ultra high-end vinter with snob appeal

May 21, 2004

NYMag's BYOB list

NYMag's BYOB list

Josh tours Stone Barns Center

The Museum as Edible Complex: Josh tours Stone Barns Center

100 years of hamburgers

100 years of hamburgers

No. 1 Chinese

Diner's Journal: No. 1 Chinese

2nd Annual Big Apple Barbecue Block Party

Get ready for the 2nd Annual Big Apple Barbecue Block Party, June 12th & 13th

May 19, 2004

Mary's Dairy

Rave reviews for Mary's Dairy (171 West 4th Street)

$1,000 omelet

Village Voice on the bling bling omelet

The Food Section Agenda

Lots of good food events this week, be sure to check out The Food Section Agenda

May 14, 2004

Slice Pizza Club No. 3 is tomorrow!

Don't forget, Slice Pizza Club No. 3 is tomorrow!

I don't want to know what it feels like to eat 10+ tacos

How many tacos can *you* eat?

May 12, 2004

The Tasting Menu Debate

The Tasting Menu Debate

Petite Feast

Petite Feast, greeting cards that celebrate food

Cheap Japanese Eats

Cheap Japanese Eats

May 10, 2004

the Original Hip Hop Chef

Chef Chardon, the Original Hip Hop Chef [via BS]

May 06, 2004

Mother's Day Dining Picks

Mother's Day Dining Picks

Crazy Legs Conti

I should have gone to the premiere of Zen and The Art of Competitive Eating

May 05, 2004

Powells.com interviews Christopher Kimball

Powells.com interviews Christopher Kimball, the founder of Cook's Illustrated magazine

Whole Foods invasion of Manhattan spreading to the LES

Whole Foods invasion of Manhattan spreading to the LES


Rent-a-Grandma, first in an occasional series

Gernot Katzer's Spice Pages

Gernot Katzer's Spice Pages [via MF]

The Convenient Ingredient

The Convenient Ingredient

May 04, 2004

Moby expanding

Moby expanding his food "empire" beyond teany

April 30, 2004

Deadman Eating Weblog

Deadman Eating Weblog - chronicling last meals

April 28, 2004

Upscale noodles

Japanese noodles are going upscale (via GH)

Restaurant Magazines' 50 Best Restaurants in the World

French Laundry #1 according to Restaurant Magazines' 50 Best Restaurants in the World (NYC restaurants to make the list: #10 Gramercy Tavern, #11 Daniel, #18 Jean Georges, #40 Balthazar, #44 Craft)

New York Modern

What exactly is "New York Modern" cuisine?

Burgervilles uses local ingredients

Burgerville is a fast food restaurant that uses local ingredients

April 26, 2004

Discussion and signing: My Kitchen Wars

Today: Betty Fussell and Dorothy Lyman discuss the play MY KITCHEN WARS, at 7:30pm as part of the ongoing "Meet the Writers" series at the Upper West Side Barnes and Noble at 82nd Street and Broadway.

April 22, 2004

Offal Chic

Offal Chic

April 21, 2004

Chef's Theater

Chef's Theater

April 20, 2004

What Makes Good Sushi

NYTimes audio slideshow: What Makes Good Sushi

Short guide to sushi etiquette

Short guide to sushi etiquette

Nicole Kidman's near-death experience at Spice Market

Nicole Kidman's near-death experience at Spice Market

Dispatches From the Great American Pie Festival

Dispatches From the Great American Pie Festival

April 15, 2004

Taste of the Lower East Side

Taste of the Lower East Side is tonight

April 14, 2004

Slice's first visit to newly opened Franny's

Slice's first visit to newly opened Franny's

The "French" Diet

The Food Museum Blog on the "French" diet

MUG's 9 Good Deals

MUG's 9 Good Deals

New York cupcakes rated

New York cupcakes rated

A Taste of Chicago

A Taste of Chicago

Guide to Time Square

NYPost Steve Cuozzo's guide to Time Square eating

Per Se reopening May 1

Per Se will reopen on May 1 and will start taking reservations that day, at (212) 823-9335.

April 11, 2004

Haute Cuisine

The highest restaurant in NYC

April 10, 2004

How to be a happy pig

How to be a happy pig

April 09, 2004

Noodle Pie

Noodle Pie is a Saigon food blog. Yum!

April 08, 2004

NYTimes critic annoucements

Frank Bruni Announced As NYT Restaurant Critic, and Eric Asimov named the chief wine critic

NYTimes food critic

New NYTimes food critic has been chosen, but not yet annouced

Meat.com: Not what you might expect

Meat.com: According to PETA, eating meat is hazardous to your health.

April 07, 2004

Not my idea of an enjoyable meal

Not exactly ethical: Sushi Samba's "Whole Live Lobster Sashimi" involves bringing the lobster to the table, splitting it down the middle and eating it as it dies, a process that lasts about 20 minutes.

Menus from hell

Megu's monster menu, and other "menus from hell"

Charlie Suisman has had enough of Hesser

Charlie Suisman: No Prior Relationship = 1 Hesser star?

Manhattan Waiter

Manhattan Waiter (via MUG)

Christian Delouvrier, formerly of Lespinasse, to join Alain Ducasse at the Essex House as executive chef

Christian Delouvrier, formerly of Lespinasse, to join Alain Ducasse at the Essex House as executive chef

Why everyone loves butter

Scientists report that certain consistencies of food, such as those of cream or butter, trigger the pleasure centers in the brain.

How to properly store cheese

How to properly store cheese

Carnegie Deli closed for health violations

Carnegie Deli closed for health violations

April 06, 2004

DIY Beard Papa

How to make cream puffs

Top 100 Bay Area Restaurants

Top 100 Bay Area Restaurants (via Kottke)

Cold storage

Foods that do not freeze well and a cold storage chart (via RP)

The Voice weighs in on Hesser

The Village Voice weighs in on Hesser

April 04, 2004

100 Great Places to Eat in New Orleans

100 Great Places to Eat in New Orleans

April 02, 2004


Classic New York Diners. Related: American Diner Museum.

April 01, 2004

No Foolin'

Thorax Cake (via BB)

Mutual admirers

NYPost on Amanda and Jean-Georges

Mmm, breakfast!

Mmm, breakfast!

March 31, 2004

Freestyle pizza toss

George Giove will be competing for the United States Pizza Team.in the freestyle pizza toss.

NYTimes misses the real story

This guy is hardly an innovator; Adam has been photographing his meals and posting the photos at fotlog.net for almost 2 years.

March 30, 2004

Taste, a brief tutorial

Taste, a brief tutorial (via JKD)

The secret behind soup dumpling soup

The secret behind soup dumpling soup!

March 29, 2004

Battle of the Super Market Stars

Battle of the Super Market Stars

March 26, 2004

Preparing Last Meals

Preparing Last Meals (via Kottke)

Downtown cheap eats: Coco's Caribbean Lunch Cart

Downtown cheap eats: Coco's Caribbean Lunch Cart

Diner's Journal: Bar Masa

Diner's Journal: Bar Masa

March 25, 2004

Poor Amanda Hesser

Poor Amanda Hesser

March 24, 2004

Lockhart takes Hesser's "olfactory amuse-bouche" to another level

Below 14th on No. 1 Chinese

Some of my favorite food blogs

Gourmet recognizes some excellent food blogs, but still doesn't get the Internet (this article is not available online).


Table1.com to launch tomorrow offering online restaurant reservations and discounts

Dim Sum, A Pocket Guide

Dim Sum, A Pocket Guide

The Vegetarian Feast of India Finally Arrives

The Vegetarian Feast of India Finally Arrives

March 23, 2004

Next Slice Pizza Club Meeting

Mark your calendar! Slice Pizza Club meets April 4th to sample some Totonno's and ride the Cyclone.

March 20, 2004

Chowhound San Francisco Tip Sheet

Chowhound San Francisco Tip Sheet

March 18, 2004

NYPost on James Beard New York Nominees

NYPost on James Beard New York Nominees

California East

California east

March 17, 2004

Irish sushi

Irish sushi

NYMag Best of NY 2004 Food Winners

NYMetro Best of NY 2004 Food Winners

2004 James Beard Nominees

2004 James Beard Foundation Awards nominees annouced

Holy shitake!

Yimay's most excellent culinary tour of Taipei. Don't miss her pork dumplings, either.

March 11, 2004

Not messing around

NewYorkish on Masa's reservation policy and diner "background checks" via OpenTable

March 10, 2004

Head to toe

On eating offal (organ meats and extremities)

2nd Ave Deli turns 50

2nd Ave Deli to celebrate 50th anniversary with 1954 prices

Grapefruit donuts, anyone?

NYPress visits Donut Plant

Tokyo Cheap Eats

Tokyo Cheap Eats

March 09, 2004

McDonald's Salad Has More Fat Than Cheeseburger

McDonald's Salad Has More Fat Than Cheeseburger


step-by-step photo guide to making gyoza (Japanese dumplings) via BB

Beard Papa vs Krispy Kreme: The battle for sweet Brunch Bring-a-long begins!

Gothamist's Beard Papa Report

March 08, 2004

The Amateur Gourmet conquers the LES (and Soho)

The Amateur Gourmet conquers the LES (and Soho)

Photos of Jean Georges' Steakhouse

Photos of Jean Georges' Steakhouse

March 05, 2004

"Busboys could go around the place hitting random customers with rubber hammers, and the restaurant would still be worth a visit."

NYTimes Diner's Journal: Jean-Georges Vongerichten's Spice Market

March 04, 2004

Lovely cupcakes

Cupcake Cafe's lovely cupcakes

I love you, Danny Meyer!

Danny Meyer to open burger stand in Madison Square Park via FS

March 03, 2004

Per Se to reopen April 1

"We're hoping to reopen by April 1," THOMAS KELLER said of PER SE.

Continue reading "Per Se to reopen April 1" »

Hot cream puffs!

Japan's Beard Papa's Pipin' Hot Cream Puffs come to New York -- Beard Papa's Sweet Cafe opens this Friday.

March 02, 2004

Free buffet

Free buffet at SouthwestNY!

"People's tastes change"

NYTimes on the sale of the space formerly occupied by Gage & Tollner to T.G.I. Friday's

The Food Section visits The Spotted Pig

The Spotted Pig

March 01, 2004

Martha's lunch at Hop Lee

Martha's lunch at Hop Lee via Chowhound

foodie has a website

foodie has a website

Monsieur Chocolat

Monsieur Chocolat

Free falafel sandwiches today at Chickpea

Free falafel sandwiches today at Chickpea (of name our restaurant contest fame) (via LS)

February 27, 2004

I Was Kim Jong Il's Cook

I Was Kim Jong Il's Cook (via HT)

February 26, 2004

MUG's Front and Back

MUG's Front and Back

A few minutes in the freezer, and it's likely to be a tear-free experience

The science of slicing and dicing onions

February 25, 2004

Best and Worst of Fresh Direct

Best and Worst of Fresh Direct

What goes into the $300+ tasting menu at Masa

What goes into the $300+ tasting menu at Masa

Food Section Agenda

Food Section Agenda: 2/25 - 3/2

Favorite Things - Redux

More favorite things at SauteWednesday

The Oscar for best food scene goes to. . .

this year's movie food scenes worthy of awards

February 23, 2004

"Last week, Hesser apparently terrified the waiters at Riingo, Marcus Samuelsson’s new Japanese restaurant in the Alex hotel. They recognized her only at the end of her meal, when she paid with her own credit card."

Amanda Hesser to take over for Marian Burros as temporary NYTimes restaurant critic

"A loss of business for two weeks or more would be dire for any New York restaurant. For Per Se, the implications enter the realm of devastating."

Kitchen fire closes Per Se for 2 weeks

February 20, 2004

Spotted Pig Menu

Spotted Pig Menu

February 19, 2004

20 course tasting menu at Chicago's Trio, seated at the kitchen table

20 course tasting menu at Chicago's Trio, seated at the kitchen table

British consider 'fat tax' on unhealthy food

British consider 'fat tax' on unhealthy food

February 18, 2004

New life for links

New life for links

Staff training at Per Se

Staff training at Per Se

Brooklyn Dining Guide

Brooklyn Dining Guide

Preliminary Per Se reports

Preliminary Per Se reports ("extraordinary") 1, 2

Ramen, 4 ways

Ramen, 4 ways

Daily Specials

Daily Specials

Whole Foods

William Grimes visits the Time Warner Whole Foods

On not eating out

Evidently, there are some New Yorkers who never eat at restaurants. This is one of them.

Liquor Stores open on Sunday

Liquor Stores open on Sunday

February 17, 2004

5 days without food

5 days without food

Food trend: Japanese cuisine and small plates

Food trend: Japanese cuisine and small plates

NYTimes Diner's Journal: Riingo

NYTimes Diner's Journal: Riingo

eGullet Q&A with Chef Marco Canora

eGullet Q&A with Chef Marco Canora of Hearth

NYTimes on the closings of Lutece and Gage & Tollner

NYTimes on the closings of Lutece and Gage & Tollner

The American Food FAQ

The American Food FAQ

February 12, 2004

Favorite Things

Favorite Things

Gothamist visits JGV's 66

Gothamist visits JGV's 66

Teatime in Manhattan

Teatime in Manhattan

February 11, 2004

Lutece Closing

Lutece Closing (1, 2, 3, 4, 5)

MIT Lab for Chocolate Science

MIT Lab for Chocolate Science

Food Section Agenda

The Food Section Agenda: 2/11 to 2/17

MUG's Eating Points

Eating Points

February 10, 2004

A Week of Eating Dangerously

A Week of Eating Dangerously via DB

Chocolate Sushi

Chocolate Sushi

Weekend in San Francisco

A few new photos from my weekend in San Francisco

February 06, 2004

Janet Jackson Breast Cupcakes

Janet Jackson Breast Cupcakes

Diner's Journal: Geisha

Diner's Journal: Geisha

February 05, 2004

Thomas Keller's Video Link

Thomas Keller's installing a live video link between the kitchens of the French Laundry and Per Se so he can eyeball the day's squid preparation or vegetable selection on a large plasma screen. via GH

February 04, 2004

Ferran Adria: His kitchen's his laboratory

Ferran Adria: His kitchen's his laboratory

A variety of dumplings

A variety of dumplings

5 Biggest Menu Myths

The 5 Biggest Menu Myths

Personal Cooking Classes

Resource: Personal Cooking Classes

February 03, 2004

A glimpse into the Picholine kitchen

A glimpse into the 3 star Picholine kitchen

Per Se reservation line

Per Se reservation line: 212-823-9335. Good luck!

John Mariani's New York Corner: Reviews of Boi and Amma

John Mariani's New York Corner: Reviews of Boi and Amma

Chocolate Picks for Valentine's Day

Chocolate Picks for Valentine's Day

February 02, 2004

Pretzels and Beer Soup

Pretzels and Beer Soup

February 01, 2004

Super Foods

Super Foods

Super Bowl Eats

Super Bowl XXXVIII: What to Eat

Diner's Journal: Terra 47

Diner's Journal: Terra 47

Happy Chocolate Day

Happy Chocolate Day!

January 30, 2004



Wendy's (I Told You Lies)

Wendy's (I Told You Lies)

The Pasta-Log Project

The Pasta-Log Project via FS

January 29, 2004

How to Cut Things

How to Cut Things

January 28, 2004

Why aren't the French fat like us?

Why aren't the French fat like us?

January 27, 2004

Daisy May's BBQ USA's chili carts

Daisy May's BBQ USA's chili carts

Chocolate, Coffee, Tea

Chocolate, Coffee, Tea

Table of Condiments

Table of Condiments That Periodically Go Bad via RB

Win a day in London with Jaimie Oliver

Win a day in London with Jaimie Oliver and his trainees

Average Joe New Yorkers competing to be Top Chef

Average Joe New Yorkers vie for "Top Chef" title

January 26, 2004

Bill Buford In As NYT Restaurant Critic?

Bill Buford in as NYTimes restaurant critic?

Gung Haggis Fat Choy 2004

Gung Haggis Fat Choy 2004 Report

Marshmallow Peeps Marshmallow Maker

Marshmallow Peeps Marshmallow Maker

January 23, 2004

Mario Batali Hams It Up at New Spanish Wine Bar in New York

Mario Batali Hams It Up at New Spanish Wine Bar

Tea & Sympathy

Tea & Sympathy

Super Size Me

What happens when you eat three meals a day for 30 days at McDonald's

Top 5 Buffalo Wings

Top 5 Buffalo Wings

Union Pacific

Pretty in pink, a revitalized Union Pacific

January 22, 2004

The Food Section Report: The Making of a Great Chef

The Food Section Report: The Making of a Great Chef

Jacques-Imo's Restaurant New York City

Jacques-Imo's Restaurant New York City scheduled to open Feb. 23, just in time for Mardi Gras

January 21, 2004

Below 14th Review: 50 Carmine

Below 14th Review: 50 Carmine

Jean Georges Loft

Jean-Georges Vongerichten's Tribeca loft on the market for $3.29 million

Time Warner Food Court

Graphic illustrating the Time Warner Food Court

mail order bacon

Where to get mail order bacon

Whole Foods

Whole Foods opening Feb. 5 in the Time Warner Center

January 18, 2004

Where to eat in Chinatown

Where to eat in Chinatown

January 17, 2004

Dinner Haiku

Random Haiku Dinner Menu Generator

New Year's Cakes

Chinese New Year's cake recipes

New Year's Dumplings

Step-by-step illustrated instructions for making New Year's dumplings

Lee Palace recipes for the Chinese New Year

Shun Lee Palace recipes for the Chinese New Year