ninadora

i was about to add that, the recipes are insane, sooo much prep--but the combinations are just fabulous. i love this book-- very worthwhile just for ideas and the grilled cheese skewers (on rosemary branches w/bagna cauda is out of this world)

beauty:)

I love meat oh do I love meat..., but i too am a "raw" convert (don't get me wrong here guys, i ain't given' it up or nothin')...but exactly as the article states..raw done well is the freshest, zestiest, and most flavour packed food I've ever had. perfect for summer. I've been dreaming of late of a charlie trotter raw tasting menu...I've been thinking of this an awful lot, enough to consider purchasing a food dehydrator. its so much effort that places like quintessence (where i have never eaten, but i'm taking it on good authority--erm...) and caravan of dreams (which is not completly raw) can not do justice to what I find so exciting about raw foods. I can only assume the people who go to caravan of dreams to eat their bland ass nastieness are the usual health freaks who I don't believe really care that much about how food tastes in the first place...or else how could they possibly ever restrict themselves so (disclaimer: their vegi food is good, its the raw food that SUCKS). lajeunefille excluded of course, I speak of those who subsist largely on flax seed and wakeme...but I digress... yes, the flavours are ALIVE people! I am thrilled beyond about this restaurant, and whaddayaknow, I live around the corner

is that a supermarket or more of a bodega type place? thinkin' i just might have to go....

i myself have been meaning to post on this topic forever! can anyone reccomend a book or website with sickening amounts of information on making your own vinegar? oddly enough i recently threw away a bottle of colavita red wine vinegar for the same reason... this is cosmic, man vinegar

Can you describe a mango proseco cocktail?? Sounds fabulous, two of my favorite things! And a mango 'bath' would not sting at all, it would be deluxe! ohhh...the mango preseco cocktail was sooo good. perfect..shaken and served with shards of ice floating in the preseco float...yum. a fresh mango flavor cut with a bit of lemon so it wasn't sweet a shot of vodka and a float of proseco..perfect, dry, so refreshing with a beautiful light mango flavour. I actually replicated this drink over the weekend for a friends bbq so you are in luck! 1 oz (or 1 1/2 oz if you want a stronger mango flavour) mango juice splash fresh lemon juice (about half a lemon) 1 oz vodka (i was using absolute citron because that's what we had...) put in shaker with ice, shake as hard as possible (try to get the shards of ice to come out) strain into martini glass fill to top of glass with chilled proseco they were a huge hit! i made a big pitcher of the juice and vodka, and finished them off individually in the shaker... oh and mango bath would be good, but habenero bath would SUCK

On the subject of how you know when you've lived in San Francisco too long . . . I found that on Sundays I loved to get a fresh loaf of pugliese, three smelly cheeses and a bottle of wine and then settle down on my couch to watch football. that is one of the funniest things i have EVER heard, i love it....

el paso burger (chedder and jalepenos) at Pauls Place (st. mark/ 2nd ave) ramps in romesco sauce at casa mono grilled octopus w/ fennel at casa mono mango proseco cocktail at schillers liquor bar mango habenero sauce from blue nine burger (I want to bathe in it....tho' i fancy it would sting, but it would be a good sting....) nut burger platter with diablo dressing at banobo's raw foods (23rd st. accross from madison sq. park) almond turks at musette (19th/3rd ave) baked salmon salad at essa bagel (16th/1st ave) burritos from kitchen (SPICY!) (8th ave/28th st?) OKAY! enough...i could go on on and on....

how do you juice a cuke?

What kind ofcooking school is it?

I'm still new at this, but I'm on the project Mz. FiFi. I'll post the recipe today or tomorrow. I find it amazing you had trouble establishing mint tho', it grows like a weed, incredibly invasive, I hope you were confining it to a pot sunk in the ground as a matter of fact...it needs a lot of water, but other than that its a pretty easy thing, try it in a pot, don't over water it, but mint gets very thirsty because it grows so fast, and fertalize it gently I use organic seaweed/fish fertalizer--the wee plant you started with will fill a very large pot in no time at all! so much better to grow your own because when you buy it in a store they don't tell you if its peppermint or spearmint (and in those groups there are an astonishing number of varieties--pineapple mint, chocolate mint, etc. etc.) but I believe spearmint is what you want for savoury dishes, but i might be confused...I'm very late to setting up my herb garden this year *its rather pathetic actually I get very little sun, and I garden illegally on my fire escape in nyc*

I really don't feel that I can account for the best vream cheese, but i'm partial to near everything at essa bagel... baked salmon salad in particular.

you can use as a garnish like parsly on a hot savoury dish to add a nice touch....it will release its flavours... i don't cook much in the summer so probably in dressings and the like but otherwise fantastic in stews, or you can add alot to a marinade with wine, bay, onion, and aromatics of your choosing for meat and then grill...(i use this for stew, marinate a few hours, dry the meat, brown, strain marinade add liquid to meat deglaze etc...) ooh, there's a fantastic pasta sauce made with mint, orange zest, butter...(cream?)..i've never made it, but it is, beyond beyond....shouldn't be too hard to find a recipe i know my friend has it if you want it...

i bring back gallons of the stuff and never use it...i did when i was in college and ate rice and beans...blah stuff but now..it just sits there but i keep buying it and bringing it home, like a creepy obsessive ritual... anyone in nyc desperatly in need of lizano i have a couple of gallons up for grabs....it doesn't seem to go bad? btw..the store in chelsea that sells the hot sauce is kitchen market. YUM!

just for the record there's some pretty dynamite food to be had in tamarindo...(alas the restaurants change hands so ofdten you have to check with unbiased locals whats good that season, i kid you not..the glory of a international beach town..sashimi from the freshest fish...its not going to be a gourmet trip but you certainly can eat very well... if you go to the well known local seafood places and sometimes they are shacks sometimes they are on the beach and more upscale that still get whole fresh snapper..you get an enteros, they deep fry the whole fish, you filet it yourself, its the best thing ever...tico food is plain, and breakfast is the best meal of the day but, the fruit and vegies are amazing, icecream (try a trit), any health food joint or soda is going to have naturales(fruit juices that are great...) my parents live there and i've been going there for 17 years now..i've watched that country change..its insane...

just to bring it back to the culinary delights of new england: hartford:cheesburger (it was invented there>.or new haven...whatever...and they used to steam it, so its the steamed cheese burger...)

see, you can't find a stuffie in providence you got to leave the city...its a 15 minute drive...but don't forget clam cakes, and really i know they are beverages but frozen lemonade, coffee milk, and if you want to get serious here anybody in the know will tell you grilled pizza.

sounds yummy....i don't know but when you order schwarma in the big pita in israel its a "lafa" i don't know if that's how you spell it, but i dream about those stands...in the big cities they would have up to 20 bowls of condiments for you to add stuff to yourself... so good. I want it now. its 4am...breakfast?

great, wondeful story!!! that pic of your dog with doll was so adorable....I love this blog....I want to make wine... I can't take it anymore, i need out of the city!!! I love food blogs !

i wonder if its related to the Saharas on 27th and 2nd ave in Manhatten (also turkish, also excellent, also has the five dollar take out sandwich and 15 dollar entree.....) interesting, one of my fave places for delivery in my hood, great bread (pide?), best baba i've had in manhatten (onlyplace that gets it smoky charry enuf), no joke, if they have a spicy vegatable appetizer that knocks your socks off, they've got to be the same owners..... but then again it could just be a turkish thang....

I live in nyc, can I buy these razor sharp, super light and oh so easy to use knives? I NEED KNIVES PEOPLE! (and I'm broke, and I cut with the worst crap you've ever seen) (my roomates from hong kong, i'm almost tempted to have him get his relatives to bring me the aforementioned carbon steel kives...) any advice would be greatly appreciated (I'm err, at my wits end...). ninad Ninad, Looked for a web resource for these but couldn't find one, which made me think... If I shipped them to you, would anyone be interested in buying them from me for $8 or $9 + S&H? They're really quite handy. =) If so, let me know and I'll check the store for stock. is it a chefs knife? I'd be interested, i really would.

I live in nyc, can I buy these razor sharp, super light and oh so easy to use knives? I NEED KNIVES PEOPLE! (and I'm broke, and I cut with the worst crap you've ever seen) (my roomates from hong kong, i'm almost tempted to have him get his relatives to bring me the aforementioned carbon steel kives...) any advice would be greatly appreciated (I'm err, at my wits end...). ninad

this is my first ever post, i was just moved, incredibly moved by this whole concept...someone has to do it i guess, but, I never thought about making mustard from seed... can you tell me more, what kind of mustard, give me some idea how you process 20 lbs of seed into mustard, I'm fasinated...