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    • The Fulton, Jean-Georges at Pier 17 at The Seaport
      Let's start with the 30 minute walk from my apartment - along South Street - and which I won't do again, as South Street is basically one long construction zone, leaving you walking with bikes, scooters, etc. on a path that's wide enough for none of the above.  One used to be able to walk along the river, but not really any more. But I did arrive safely at the seaport, where The Fulton is located. It's all the way out at the end of the pier, and a really nice job has been done on the pier, with plenty of seating, both for patrons and just people wanting to sit and look at the water, bridges, and all sorts of activity above and upon the river.
      The Fulton is gorgeous, and I was able to grab a seat at the downstairs bar; had I realized there was also the raw bar a level up, I might've chosen that, but I was content with views from where I was situated, and everything from the raw bar is available downstairs, so no problems there.
      A short wines by the glass list, and I started with a nice Savennières, while studying the menus. There was a lot to choose from, and it was only me, so there were some hard choices to be made. I really like Manhattan clam chowder, and I can't remember when I've had a Manhattan clam chowder that I really liked...(so avoid the version at the Oyster Bar, which was insipid on my last visit there). This one however, was as good as I've ever had; nice and spicy, rich and clammy, as it should be. I don't know if the glass of Riesling I had to accompany it made it better, but it worked for me.  Served with some lovely bread and butter, 2 slices dark and sweet, 2 slices the opposite, and I didn't even have to ask or pay extra for it!
      I was battling around stuff in my head to have for a main course, but I kept returning to one item in particular, I suppose as an homage to Sneakeater, Fish (flounder!) and Crisps:

      The flounder, a large, beautiful piece, fried beautifully, sitting atop the "crisps," which were actually twice fried potato puffs. Alongside, superfluous and almost too sweet crushed peas, and saffron aioli. Just great.
      Dessert, as if I needed it, was a couple of scoops of very nice house-made ice cream - pistachio and vanilla are the flavors I think I had.
      The prices, at least for now, are kinda weirdly low, at least for some of the dishes. And at least for now, I can't wait to return, because so much of the menu was calling my name. Next time though, I'll be walking on Water Street.
      COMP DISCLOSURE: A glass of wine along the way. 
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      • 3 replies
    • Post in Salad 2016 –
      Melon and Goat Cheese with Red Wine and Lavender Dressing from Diana Henry's How to Eat a Peach.
      This is nice enough. Easy to put together and pretty on the plate but not as interesting as I thought it might be. Maybe my lavender wasn't up to snuff. Slices of melon are drizzled with lavender-infused/honey sweetened red wine and goat cheese. In the photo in the book, the red wine dressing looks rich and syrupy - as if it was a reduction - but there is no instruction to reduce it. Mine looked more like I spilled red wine on my melon 😮.
      Diana Henry confirmed on Instagram that spilled wine was about right so I guess that's as it should be.
        • Delicious
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    • Alton Brown re-signs with Food Network
      Alton Brown has signed on for three more years at the Food Network which includes new eps of Good Eats, Iron Chef America, a spinoff of Feasting On Asphalt called Feasting On Waves and "various other specials", whatever that means.
      I look forward to the effusive praise of FN for keeping AB on the network equal to the bashing they received for cancellling the well-past-its-sale-date Emeril Live. Or maybe all the Alton haters will come out of the woodwork and re-cast him as "part of the problem". In any case, the reaction should be interesting, so let 'er rip, Internet foodies!
      • 78 replies
    • Post in Provincetown, The "Outer Cape" and Wellfleet Too
      Sunday night we cooked at the house.  I took inspiration from the Mantoulin blog on the Food Traditions and Culture page and made a clipper ship cocktail for everyone.  It was tasty.

      For dinner we had grilled swordfish and grilled mackerel, a loaf of bread from a local bakery and a caprese salad made with arugula, tomatoes and burrata purchased at the Cape Abilities farm store.  Cape Abilities is a pretty cool operation, you can check it out here:

      Last night we went back to Bistro on Main for dinner.  Menu photos:





      Toro poke

      Clams balboa

      Cod and sweet potato fries

      Lobster roll

      Mussels in a white wine sauce

      Short ribs

      Pasta bolognese


      Creme brulee

      Sun setting on the beach by our rental house
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    • Post in eG Cook-Off #83: A Bounty of Sweet Corn
      I made a Corn Soup with Vadouvan spice, garnished with lump crab meat.   I juiced a dozen ears of corn, made corn stock from the cobs, made my own crème fraiche,  then topped with lump crab and paprika oil
      This is liquid gold from my Breville juicer.   It is so concentrated in sweet corn flavor. 
         The only bad thing, my crème fraiche was a bit dense, so it didn't "float" like I hoped which would have made for a more fun visual presentation.  Oh, and fresh lump crab meat is always good.   The paprika oil had a nice smoky flavor, which added more to it than just visual.  
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