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FoodMayhem
Written from New York City (mostly), FoodMayhem.com is all about... food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eating food.
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Eight Course Salmon Tasting at Aquagrill
2008-05-11 02:48:00
Lon really knows how to make a girl happy. I've been talking about how I want to be a judge on Iron Chef, so for my birthday, he called up a few restaurants to find out who would make a salmon tasting menu just for me. I would get to taste and judge each dish. The idea alone made me feel special enough, but Chef /Owner Jeremy Marshall at Aquagrill Aquagrill came up with quite an impressive menu, which was then executed almost flawlessly by his Chef de Cuisine John, only I'm pretty sure it took them more than the one hour Iron Chef would allot. They even printed a nice little menu for me.The eight courses of salmon were all well thought out, highlighting different types of salmon and different preparations, ordered in a progression that made sense, and overall just impressed us very much.The Aquagrill Salmon Tartare with Gauffrette Potato and Chive Oil was a good way to start, a bite sized display of light, familiar flavors.Before the 2nd tasting plate, we were given some house breads, ...
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Randazzo's Clam Bar
2008-05-10 05:20:00
Randazzo's Clam Bar Randazzo's Clam Bar doesn't look like much, no table clothes, no host, and water comes in a disposable plastic cup, but they've got extremely fresh seafood, and that's enough for me. Little Neck Clams on the half shell were super fresh, pink, and meaty.The Oysters were the best, served on the half shell, I've ever slurped down. The liquor was so clean, like a quick cleanse for your tongue, right before the slippery oyster slides across.The fat and juicy Steamers were cooked perfectly, releasing it's mild juices for us to drink. Following my mother's lead, I added two tiny drops of tabasco to each steamer which was just the right kick with a hint of acidity.The Linguine with White Clam Sauce was the most unadulterated version I've ever had. The chopped clams and linguine, paired only with garlic and parsley, sat in it's own juices, a preparation made possible by using only the freshest ingredients.I have to admit, I was completely surprised, judging a book by it's co ...
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Sushi Yasuda - Quickie #9
2008-05-09 14:14:00
I'm still as in love with Sushi Yasuda as the day I first tasted their sushi. I'm still getting new pieces on each visit and it's exhilarating to know such a place exists. On our 8th visit, we had tamago, the omelet, so this time, we tried the Custard, which Chef Tomura described as having shrimp and potato. The texture is still smooth like Tamago, so you will not find pieces of shrimp and potato but you will taste it, in the very tender custard.If you like Fatty Tuna, you must try the Cheek of the Fatty Tuna, it's even fattier! You can see the marbling and it just melts away in your mouth.On my 3rd visit, I had the Uni from California. This time, I tried the Uni from Alaska. Chef Tomura told me that it is the same species but I guess the environment makes a big difference. The Alaskan Uni is not at all briny, still creamy, but very gamey, in a fishy way. I prefer the California Uni because it was sweeter and I like some brininess.Lon wanted to have the soft shell crab again and it was ...
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Carmine's Pizzeria
2008-05-08 19:57:00
During the Bike Tour on Sunday, we took a little detour for lunch, and headed to Carmine's Pizzeria Carmine's Pizzeria, a regular looking pizza joint, a bit cleaner, possibly newer, than most. They've got something for everyone, thin crust, thick crust, Sicilian, stuffed, chicken, pepperoni, and spinach rolls in large and small, pastas, and salads, desserts, I'm probably missing some stuff. On Scott's recommendation, I got the Grandma, a Sicilian slice with tomatoes and cheese. The sauce and cheese was fresh and divine. I only wished the dough had a bit more flavor. Angie gave me a piece of her Sicilian with Sausage and that too was delicious on top. The crumbled sausage among great sauce and cheese was heavenly, again wishing the dough was a bit better. It wasn't horrible though. I've been trying so much pizza lately that I'm just being picky.I also had a small Spinach Roll which was stuffed with filling and generally pretty good, but not memorable. Scott and Sara both got pepperoni r ...
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Waldy's Wood Fired Pizza & Penne
2008-05-08 14:10:00
Waldy's Wood Fired Pizza & Penne Waldy's Wood Fired Pizza & Penne is what you get when you attempt to turn thin crust pizza into fast food. The prices are lower than the other thin-crust, sold-by-the-pie joints, in return for busing your own tables and a lower quality of food.We tried the Classic Margherita which was uninteresting in flavor. The dough is crispy but has zero elasticity, which basically makes it a cracker with sauce and cheese.The Braised Lamb, Roasted Lemon & Oregano Pizza was more interesting (because I've never had lamb on pizza before) but not appealing enough to come back for. Again, the dough is the real put-off, hard flat, cracker bread.They also have Wood Roasted Penne's that they call Mac & Cheese. We chose Sausage & Broccoli Rabe which was served in a container that made it look like a frozen dinner. Although there is cheese on top, it doesn't really classify as a Mac & Cheese for us. It was crumbled sausage with pieces of broccoli rabe, ...
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I Attempted to Make Kalbi Tang
2008-05-08 02:47:00
I'm not Korean but boy do I love Korean food. I get serious cravings for Kalbi-Tang and Duk Mandoo Guk when I'm sick. Unfortunately, my favorite place, I called the Secret Korean Grandma shop, closed, so I figured I had better learn how to make this stuff. I read a few Kalbi-Tang recipes on-line and ended up making it like this.Kalbi-Tang2 pounds Beef Short Ribs with Bone10 black peppercorns4 liters of water3 cloves garlic2 scallions2 1/2 tablespoons soy sauce1 tablespoon sesame oil1/2 teaspoon ground black pepper1 tablespoon minced garlic2 eggs1 teaspoon toasted sesame seedsSalt and Pepper to taste1. Soak ribs in cold water for an hour to get rid of excess blood. Change water if necessary.2. Boil ribs in unsalted water for 3 minutes. Drain.3. Place blanched ribs in 4 liters of cold water with black peppercorns, garlic cloves, and scallions. Bring to a boil. Skim off any foam that comes up and turn down to a simmer and continue cooking for 2 hours.4. Take ribs out and toss with soy sau ...
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Artichoke Basille's Pizza
2008-05-07 18:17:00
There's always a line at Artichoke Basille's Pizza Artichoke Basille's Pizza and I've been meaning to check it out. They don't deliver and they don't have seats, barely enough counter space for 3 people to eat standing, they don't even have set hours. What is the draw? If you've been reading this blog for a while, you'd know that there isn't any really good pizza near 14th Street so my hopes were high. I NEED a good pizza place near me.So Angie, Angela, Kasi, and I bought 2 large pies, one Neopolitan, and one of their special Spinach Artichoke Pies to split, each getting 2 slices of each. (Each of their slices counts as 1 1/2 -2 from your average pizza place.) They gave us extra boxes to split them but it does take a while for them to make so by then Kasi had to head home. The rest of us sat on a stoop a few feet a way, each with a box balanced on our knees, trying to eat the pizza with one hand, while holding the lid with the other.The Neopolitan ($15) has an excellent sauce, although ...
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Lon's Clambake
2008-05-06 23:03:00
I call myself an athlete, having been actively involved in sports since I can remember. Gymnastics, Tae Kwon Do, years of figure skating, track & field, 2 years on a dance team (hip-hop/break dancing), ran my first marathon in October, and I'm signed up for a triathlon this fall. When Lon and I first started dating, my mom was a little concerned that he wasn't the active type and occasionally friends ask too, if it has affected our relationship. Amazingly it never has and he has been more supportive then any of my jock ex-boyfriends, often coming to races, and flying to SF and getting a sun burn on his head while watching me run the Nike Women's Marathon.This Sunday, I rode in the Five Borough Bike Tour, 40 miles of fairly leisurely riding with friends and I thought, it would've been nice to have Lon along. At a rest stop, we started discussing dinner and it suddenly came to me, that I would really like to have a clambake as my victory dinner. So I called Lon and asked him if he fe ...
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Update on New Yeah Shanghai
2008-05-06 15:38:00
We just went to New Yeah Shanghai New Yeah Shanghai last night for my dad's birthday. It was my favorite place for soup dumplings for a long time but the reign has ended. Sadly, the dough is now thicker, the meat a bit stiffer. The dough on the pork and chive dumplings has gotten too thick as well. The other dishes we got were mostly too salty but still meets the average Chinatown standard, which is pretty good. But in the end, without the super soup dumplings, Lon and I agreed, they were no longer special. You could eat anywhere in Chinatown for a similar meal.We asked the host on our way out if the chef or owner had changed. He told us that the chef was the owner and nothing had changed. Perhaps it was a fluke but none of use were convinced that it was really the same place. All five of us noticed a difference and each of us had eaten here so many times.Let's take a moment of silence for the fallen soup dumplings. ...
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Strawberry Whipped Cream Cake
2008-05-06 04:26:00
It's Cinco De Mayo and my dad's birthday, occasion enough to make a cake. My parents are like most Chinese parents, not fans of most American desserts. They find them too sweet, too dense, and too heavy. I tried to make a cake that was more suitable for my dad's taste buds, a simple Strawberry Whipped Cream Cake. It's deceivingly light because the cake is actually a high fat cake but everyone was fooled, and loved it.Strawberry Whipped Cream Cake1 recipe of any 9" butter cake (I used Golden Butter Cream Cake from The Cake Bible.)Topping1 quart strawberries, divided, sliced2 tablespoons sugar1 tablespoon Grand Marnier2 teaspoon fresh lemon juice1 teaspoon powdered gelatin4 teaspoons water1 cup heavy cream1 tablespoon sugar1/2 teaspoon vanilla1. Make 9" butter cake and allow to cool.2. While cooling, toss 1 1/3 cup sliced strawberries with sugar, Grand Marnier, and lemon juice. Refrigerate for 1 hour.3. Refrigerate the mixing bowl and beater for 15 minutes or more.4. Place gelatin and wa ...
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Save in Bulk
2008-05-05 22:32:00
We try to make trips out to Costco or BJ's so we can stock up and save money. Did you know you can also buy in bulk right at Whole Foods? I always buy 5 or more of the Fage yogurts when I go to Whole Foods and one time an employee told me that if I bought a case, I'd get 10 % off. So from then on, I always bought the case. It occurred to me that if I didn't know, others might not know, but now you do. Woohoo! ...
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McDonald's Southern Style Chicken Biscuit
2008-05-05 15:09:00
Avid readers already know that Jessica and I avoid most fast food like the plague. Just like the plague, sometimes one can't help but catch it. So when a coupon for a free McDonald's Southern-Style Biscuit made it into my hands, I was lured in. So this morning I went an extra block out of the way to pick up the gift from America's kitchen away from home.Mickey D's was damn fast. My hot sandwich was in my hands in about 45 seconds, just enough time to pull it from the deep frier, wrap it in wax paper to hold the oil in, and hand it over. The sandwich's flavor was pretty good. It is exactly what the picture above looks like: aggressively deep-fried chicken on a biscuit. While it tasted like fried chicken, it was somehow dry. And while the biscuit was decent, although salty, it was also dry and kept sticking to the top of my mouth.The sandwich already has 420 calories, 1200mg of sodium, and 20g of fat, but it needs a sauce. Just slather some mayo with cayenne pepper on it or somet ...
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Pasta Tasting - Course 3: Good Old Meat Sauce Topped with Criminis
2008-05-05 03:11:00
I wanted to end with a classic pasta dish so that it would satisfy what anyone would imagine as a pasta dinner. You can't go wrong with meat sauce! We happened to have a large amount of very lean sliced beef so Lon got to play with our new grinder attachment. Because it was so lean, I added pancetta to this recipe but I still think you should use fattier meat. I got to make mushrooms since Lon wasn't going to be home but I still chose to make it a mushroom topping as opposed to mushrooms in the sauce because I figured we would have left-overs, and Lon would want to eat it.Good Old Meat Sauce5 ounces Pancetta, chopped2 onions chopped2 small or 1 medium carrot, brunoised2 pounds of lean ground meat2 (14.5 oz) cans diced tomato1 (15 oz) can tomato sauce1 (28 oz) can crushed tomato12 cloves garlic, thinly sliced2-3 bay leaves1. Heat a large pot on a medium flame. Add Pancetta and brown for about 8 minutes.2. Add onions and carrots and sweat for about 4 minutes.3. Add ground meat and stir ...
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Pasta Tasting - Course 2: White Truffle Laguiole Mac & Cheese
2008-05-04 13:51:00
The cheese guy at Whole Foods suggested Laguiole, a French Cheddar-style cheese, and after my first bite, I was sold. It's perfect for eating alone, having so much flavor, sharp and tangy, fruity yet ashy, nutty, rich and salty, really distinctive. I decided to make it into a unique Mac & Cheese.White Truffle Laguiole Mac & Cheese6 ounces dry elbow macaroni (Barilla)5.5 ounces Laguiole, shredded2 tablespoons heavy cream2 teaspoons truffle oil (optional)1. Cook the elbows according to package instructions, rinse with cold water, drain, and set aside.2. Toss macaroni elbows and Laguiole in a 3 1/2 quart pot. Turn on a low flame. Add Cream and stir until smooth and cheese is completely melted. Stir in truffle oil. Serve.Super Easy! Everyone seemed to like it and the bowl was finished, although it wasn't that big of a portion. My verdict is that Laguiole has so much going on by itself, it doesn't allow the truffle oil to shine. While the truffle oil certainly doesn't harm the flavo ...
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Pasta Tasting - Course 1: Wilted Spinach and Tomato Orzo Salad
2008-05-04 04:39:00
Tomorrow, I'm riding in the NYC Bike Tour with a group of friends. So tonight, I had them over for a preparatory pasta dinner. The idea is to have pasta so I decided on a three course pasta tasting. The first course would be a salad, yet still a pasta, but proportionately heavier on the vegetables because two more pasta courses would follow.Wilted Spinach and Tomato Orzo Salad4 oz dry Whole Wheat Orzo1 teaspoon olive oil10 ounce package of pre-washed spinach3 cloves garlic, thinly sliced2 generous pinches of salt6 Campari Tomatoes, cut into 6-8 wedges each2 teaspoon good Olive Oil1 tablespoons Aged Cherry Flavored Balsamic (from O & Co.)3 tablespoons garlic cream (from the potato post)Salt and Pepper to taste1. Cook Orzo to package instructions. Rinse with cold water, drain, and set aside.2. Heat olive oil in a large pan. Place spinach in the pan. Sprinkle with garlic and and 2 pinches of salt. Cover and turn off the heat. Let sit for 5 minutes.3. Plate spinach. Place tomatoes on t ...
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Moroccan Spiced Lamb Shoulder Chops with Mango Raita
2008-05-03 20:00:00
Lon's friend Justin gave us some lamb shoulder chops the other day and I thought hmm, interesting. I had never had lamb shoulder chops before. I made them for lunch today and I'm hooked. It's a great cut of meat!!I needed to make a quick lunch with the 1/2 inch thick lamb shoulder chops so I decided to rub them with a Moroccan Spice Blend. Use a generous amount and then throw them on a the grill for 4 minutes per side (for medium rare).I served it with an amazingly refreshing Mango Raita which was perfect with the strongly spiced lamb. While I can't take credit for the recipes, I can take credit for the pairing. It was a such a great meal, you won't believe you made it in less than 2o minutes! ...
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A New Potato Side
2008-05-03 14:47:00
One night, a few weeks ago, as I was starting to fall asleep, an idea for a potato dish came to me. It was in thinking about some dishes for a mother's day brunch that's coming up. My sister, about to celebrate her first mother's day (thanks to my niece Sabrina), loves potato and a new recipes was called for. First step, two huge potatoes:Step two, wrap once in aluminum and bake at 350 F (with convection) for 45 minutes.Better wrap up a bulb of garlic and roast that too...Meanwhile, in another part of town, I cut about eight dried figs into quarters and tossed them into half a cup of balsamic vinegar, and heated over the smallest flame my stove would offer. 30 minutes later I had a nice reduction (the figs took a beating once or twice during the process).After 15 minutes cooling, they were still hot enough to be annoying, but not so hot that I needed medical attention. I cut the tubers in half and very carefully cut the meat out, tossing the meat into a sauce pan.About half an inc ...
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Sushi Yasuda #8 and Still Going Strong
2008-05-03 03:09:00
You probably realize now that Sushi Yasuda is a weekly ritual (see past posts) for me, and almost weekly for Lon. The biggest decision to make is how much of the meal to allot to past favorites, and how much to allot to trying new pieces. I have to have orange clam and peace passage oyster every week, I alternate a few other favorites, and I always try to get at least three new pieces. I thought they would've ran out of new stuff to throw at me by now but nope, not yet. Here's the latest pieces.Tamago, Japanese Omelet, is a little bit sweet, very light, and this one has a slight barbecued flavor on the surface. We both liked it and earnestly took a bite before taking a picture. Oops. Archtic Char has beautifully colored flesh, usually more vibrant than salmon (which it looks similar to) , but we both find it less flavorful than salmon. Trade-offs I guess but we both prefer salmon.I'm so mad at myself for not being able to remember the Japanese name of this Beakfish right now but h ...
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Got Fruit?
2008-05-02 20:14:00
I've mentioned my favorite fruit stand before but I thought I'd remind you again since it's the season to be loading up on fruits and vegetables. They've expanded too, now taking up three times the space of the average NY fruit stand, on the West side of University Place, right below 14th Street. They have more vegetables than they used to, often carrying spinach, salad greens, and sometimes string beans or asparagus. Today, I even saw sun-dried tomatoes. The fruit is of course still there and you can't beat prices like these.Lately, their produce has been even better than before, which I noticed because Lon will often ask me, where did you get this fruit? He now knows, it's usually from this fruit stand. Recent awesome buys have been strawberries, raspberries, navel oranges, and campari tomatoes and mangos.To top it off, this fruit stand is run by such a lovely family. The mom Sarah (not there when I visited today) and her two sons, David (left) and Oz (right), are quick, friendly, an ...
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Fornino Part II
2008-05-02 03:41:00
I was back in Williamsburg today, apartment shopping, and couldn't resist having dinner at Fornino Fornino with my broker/friend Caroline. I guess that means I like the place. They do have an extensive list of interesting pies which draws me back because I want to try them all. Since Lon wasn't with me, I took this opportunity to try the Funghi Misti (mixed wild mushrooms, caciocavallo, mozzarella, white truffle oil). Caroline ordered the Gorgonola (gorgonzola, mozzarella, caramelized onions, rosemary).I could smell the aroma of truffle oil and gorgonzola when the pizzas arrived and my nose was in heaven. After I snapped a few pics with my old camera (It was supposed to rain today so I was afraid to take the fancy one.), I bit into a slice of the Gorgonola (top left slice) first. Wow, wonderful flavors, all balanced nicely. I loved how the cheeses were all very melt-y and oozy.I also enjoyed my order, with all the mushrooms I have missed (Lon doesn't eat them!). I was so excited to try ...
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Mocha Cheesecake Brownie Bars
2008-05-01 15:16:00
Lon's co-worker Marcos gave me his old bike when he bought a new one. This is a life-saver for me since I'm riding in the NYC Bike Tour this Sunday. If you haven't noticed, I often show my gratitude with food. These Mocha Cheesecake Brownie Bars are just layers of good stuff, brownie bottom, mocha cheesecake middle, and sour cream topping. Sweets for the sweet! Thanks Marcos!Some notes:1. The recipes calls for a metal pan. My 8x8 is a glass pan so you can adjust for this by lowering the temperature roughly 25 degrees F and it may have to bake a little longer. Watch it carefully.2. The hardest part about this recipe is removing it from the pan. I'm not sure if the metal pan would have made it easier but I doubt it. I would use a sharp knife to cut around the edges and to cut into bars, while dipping in very hot water in between. Then use an offset spatula to carefully lift each piece. You will likely loose the first piece. Don't worry, delicious casualty..it became my breakfast.3. I sug ...
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Perfect Scrambled Eggs
2008-05-01 04:49:00
It's no secret that I have tremendous respect for Gordon Ramsay. The guy is just amazing. Here he demonstrates that skill ranges from complicated food all the way down to the simplest dish, that most people take for granted: scrambled egg.Watch Gordon explain how to make perfect scrambled eggs. ...
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Colorful Quinoa Salad and Skewers
2008-05-01 01:49:00
Quinoa is a wonderful ingredient, that can be used as a substitute for rice or cous cous in most recipes. It is high in protein and has many health benefits. The best part is that it tastes good. I love it because it's chewy and the mild flavor takes on any sauce or dressing well. In the Spring, I love colorful salads and Quinoa makes a lovely one.Colorful Quinoa Salad1/2 cup Quinoa (I used Arrowhead Mills Organic Quinoa.)1/3 cup cooked and shelled edamame, room temperature1/3 cup dried cranberries3 tablespoons shredded carrot2 tablespoons chopped cilantro Dressing1 teaspoon lemon zest1 tablespoon lemon juice1 tablespoon orange muscat champagne vinegar1 teaspoon whole grain mustard1 tablespoon olive oilsalt and pepper to taste1. Cook quinoa according to package instructions. Set aside until cool.2. Whisk dressing ingredients together and set aside.3. Toss quinoa, edamame, cranberries, carrots, and cilantro together.4. Pour dressing on top when ready to serve and fluff with two forks.I ...
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Hallelujah!
2008-04-30 22:39:00
My stove, grill, and oven definitely make it evident that I cook pretty often. That's always my excuse when my mom comes over. It's not that I don't clean my stove and grill, but it's hard to get that stuff off. It's burnt on grease!Our new cleaning lady, Marcela, introduced me to Easy-Off Heavy Duty Oven Cleaner. Man this stuff is powerful. Look how clean my stove is! I'm sorry I didn't have the foresight to take before pictures, but if you cook often, you can use your imagination.It's also possible that Marcela is much better than the first cleaning lady we tried but she says Easy Off is good stuff, and she should know.Hallelujah! Praise the powerful cleaner! ...
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Roasted Poblano Black Beans
2008-04-30 02:19:00
I crave these Latin-style beans every once in a while. The flavors come together so nicely and its pretty healthy too. I usually make these beans with bacon but I have chorizo in my fridge so why not.Roasted Poblano Black Beans1 teaspoon canola oil1/2 cup chopped onion2 cloves garlic, minced1 large roasted poblano, cleaned and chopped1/4 cup finely chopped chorizo1 can (15.5 oz) black beans, rinsed and drained2 tablespoons chopped cilantro1. Heat oil in a small saucepan and add onions. Saute for 2 minutes.2. Add garlic and roasted poblanos. Saute for another 2 minutes.3. Add Chorizo and stir for another 2 minutes.4. Add beans and 1/2 cup of water. Bring to a boil.3. Turn down to a simmer and cook until the liquid is absorbed, stirring occasionally. This will take about 45 minutes.4. Stir in chopped cilantro right before serving.I often serve this as a side, the common rice and beans combo, but tonight, it makes a great filling for a burrito. I just layered rice, chicken, and the beans ...
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Cabaret Gourmet
2008-04-29 06:11:00
We told you last week, we'd be going to Cabaret Gourmet, so of course I'm rushing to post our thoughts on the food. In general, each restaurant's table was set up beautifully and there was plenty of wine/alcohol. (Lon and I are not drinkers.) There was a comfortable amount of space so that you wouldn't feel cramped and you never had to wait on a line to sample the food, but the event was a bit smaller than Lon and I expected. There was 10 featured restaurants/chefs and they were all very different which made it more fun. The food was generally pretty good but nothing that made me want to run to the restaurants. (Also, I've mentioned before with other food events that I don't think the performance at an event is indicative of the restaurant's food.) Never the less, here's what I thought:Angus Mcindoe managed to serve their Cassoulet nice and hot. The beans were all nicely cooked but there was only one piece of chicken and one piece of sausage, making the balance a bit odd.Butter served ...
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Terry's Dark Chocolate Orange
2008-04-28 20:56:00
Lon and I are not a big fan of chocolate and orange paired together, so when I was given a Terry's Dark Chocolate Orange , I was reluctant to try it. I've heard of it's popularity but still didn't think I would like it. I finally opened it today.First, I love the packaging design. It's a bit small to see, but it says, "Whack & Unwrap". I think you are supposed to slam the ball so that the segments break apart. As you can see below, I was hesitant in my whacking, so only a few pieces loosened.You eat the chocolate in segments, very cute and perfect for sharing.I have to admit, I like the taste. It is a bit sweeter than I expect of dark chocolate but the orange oil is balanced nicely so that it is not over-powering, and the texture is smooth enough, resulting in a product well worth it's very inexpensive price (under $2). ...
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The E Award!
2008-04-28 05:19:00
I am so so flattered to be presented with the E award by Ingar at Taste Memory. I aspire to take photos like hers one day. The colors and clarity is always amazing, looking like paintings, too perfect to be real. She is a great inspiration for healthy eating, and will make you want fruits and vegetables. As the name of her blog eludes to, she often tells great stories when different foods evoke memories (which there is now a scientific explanation for) from childhood.I believe I am now supposed to pass the E award on to my favorite food bloggers so here are the ones, besides Taste Memory, that I read regularly:Midtown Lunch is written by a cool dude named Zach who I'd love meet and eat with one day. We seem to have different dining styles and I'm not in midtown that much, but I can't resist this site as it does what it strives to do so well: talk about midtown lunch (they did just recently add a downtown correspondent though). If you work in midtown, you've gotta be reading this blog a ...
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Sushi Yasuda! (Says Lon Too)
2008-04-27 03:30:00
This is our seventh installment on our favorite sushi restaurant -- Sushi Yasuda Sushi Yasuda (if you haven't already, make sure to catch article #6). To help provide further perspective for those of you not lucky enough to have visited Chef Yasuda's land of delicacies, I will tell you about my experience there.My taste in sushi is different than Jessica's in several ways. First, I prefer rolls: maki (the common, small rolls of nori and sushi rice), futomaki (the large rolls with unusual fillings), and my favorite, temaki (the hand rolls, typically in the shape of a cone). Not that I don't love sashimi (thin slices of fish without rice) or nigiri (fish atop a hand-formed bed of sushi rice), but I just love the mix of the nori (seaweed), rice, and seafood. Second, I prefer firmer flesh and fattier taste, with less brine. Salmon is perhaps my favorite, but I love fatty tuna, and other similar fish. And third, I tend to enjoy picking my own items, whereas, Jessica really enjoys omaka ...
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Cork Cup Sleeves
2008-04-26 13:20:00
Caroline and I stopped in for a coffee break and enjoyed the window seats at Ella Cafe Ella Cafe. They have an outdoor patio in the back and their organic coffee was pretty good. It's nice and strong, but nothing I would travel for. Oddly, I will travel back for the cork cup sleeves (can you see in the picture?) which totally stole the show. Wow, these were way more comfortable than cardboard. I now regret not keeping it. It didn't seem to impact the prices much either.I looked up some info on these cork sleeves and they've been out for about a year. Wonder why this is the first time I've seen it. ...
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