Chris Amirault

Yes, it does. They are, for example, big on synesthesia and down on pasta.

Can you say more about what pizza work is there? Do you have a wood-fired oven, grill, or what? What sort of pizza volume does the restaurant do? Apps, mains, both?

While trying to figure out which CSA to enroll in or which farmers' markets to frequent this coming year, I discovered these two "farmers markets" in my town: Whole Foods Waterman Whole Foods University These are the two WF stores in my town, both of which I happily frequent. But I'm a bit confused: how exactly are these farmers' markets? Note, for example, that neither page lists the farmers at the market, unlike every other market listing at Farm Fresh Rhode Island. I've contacted Jewel Gregson and Nina Hewitt via email, WF employees who are each listed as the organizers of the farmers' markets, and will post their responses when I get them. Meanwhile, does anyone else have WF farmers' markets popping up this summer? Any idea what they are? Who gets what profits? Who is invited? Are the WFs inviting farmers to compete against them in the parking lots, or are they asking for a cut? What gives? ETA: Nina's email sent me an autoreply that lists her as "Marketing Team Leader." I guess we'll see which "marketing" that refers to when she replies!

From the (English) abstract: Can you tell us a bit about which "food and foodways found in the restaurants, homes, and festivals of the city" you researched, and how you did so?

I'll see what I can dig up.

Details? I can't find a website. Addy? Hours?

takadi, what's your ratio of meat, bones, and water? I mean, if what you just said about water is true, then you may have a fine set of ingredients and a waterlogged stock.

eGullet Society member Daniel Rogov has just published his book, Rogues, Writers, and Whores: Dining with the Rich & Infamous, in which Rogov, the wine and restaurant critic for the Israeli newspaper Ha'aretz, matches dozens of figures from history with the dishes to which they have famously become connected. Publishers Weekly indicates that "the writing throughout is refreshingly free of pretense." Congratulations to member Rogov!

Ah. Got it. So it's cured? In what? Is it smoked at all?

I'm confused. Isn't that a link to, um, ham?

I second the Floridita idea and, if you have bourbon or rye, suggest you use that Maraschino for crustas. Very fun presentation and a big surprise for the gang. You'll need lemons and bitters, both worth bringing along, I think.

I've noticed a few references to "sidemeat" in the last couple of days, but I can't find a good definition anywhere. What is it? What does one do with it? Can one make it? And so on. Edumucate me, my fine Southern betters.

Yes, that's it: Sungari Pearl. It certainly wasn't bad, but, well, it wasn't $20/dish good. The Farmers Market was fantastic. Y'all should be very grateful you have such a thing. I ate beautiful radishes while flying 30K feet over Wyoming.

Over on the Portland visit topic I started, I asked about cocktails. trillium wrote, I didn't make it to the Heathman, unfortunately, but I did have the happy opportunity to sit at the bar at the Benson while Jonah was tending it. He made me a fantastic Sazerac and, at my request, whipped up a wonderful drink using Aviation gin (a sort of Mojito/Gingered Gentleman hybrid with mint, lime, and ginger ale). If you've had Aviation gin, you know that it's a challenging mixer, and I was delighted. I wanted to share that experience here and get the conversation started on cocktails in Portland. For example, why avoid Mint? A few online sources refer to it as the go-to place. I didn't, so I'm askin'.

Alas, I had very little time to select places on my own while in Portland. I had two breakfasts at Mother's for oatmeal and at Bijou Bistro for oyster hash. Some locals touted that as the ne plus ultra of hash, and I was there early, so I was a bit disappointed that the oysters had clearly been breaded, fried, and sliced far in advance of my sitting down. My two dinners: several decent dishes at an upscale Chinese place in the Pearl (forgive me if that's not idiomatic) whose name I have forgotten, and a few different things at Tacqueria Nueva that were quite good, most notably the wild boar soft tacos. Having said that, the best food I had in Portland was the pizza and pig-in-a-blanket that Mark Doxtader of Tastebud made in his mobile wood fired brick oven at the Portland Farmers Market on rainy Saturday morning. Thanks to everyone for their help!

I also, humbly, suggest a tour through the Asian Noodle Soup eG Cook-Off, in which there's an extensive discussion about pho.

So what's next on the docket for Will & Co.?

Thanks so far, everyone. My schedule is still unclear bc of work, but so far on the google map are Andina, Farmer's Market, Pambiche, Karam, Pok Pok Whiskey Lounge, Autentica, La Calaca Comelona -- and the Heathman (quality) and Portland City Grill (view) for drinks.

Do you have a huge table covered in flour? The noodle pullers I've seen all have a pretty nice set-up and are very liberal with the flour (like the youtube guy). Good luck. If you figure this out, I'll fly to Ottawa to learn at your feet.

Thanks for the report, glauer. I also haven't been in ages and ages. What were the prices like?

From their website, it seems that he's out and Terence Maul is in: Given how wildly inconsistent the food was at Red Stripe (click here for some reports), I'm not sure what this means. The RS problems often seemed to be about execution on the line, or even FOH stuff, so....

As we just announced here, Ya-Roo Yang (Bond Girl) is stepping down from her role as an eGullet Society volunteer. During her tenure, Ya-Roo was a host of the NY forum, part of the News Team, and worked on several other Society projects. Ya-Roo will continue to participate as a member and will carry the emeritus staff designation, but we'd like to take this opportunity to thank her for her service. Please use this topic for food-related reminiscences about Ya-Roo's tenure. For personal notes of thanks, please use the personal messenger system. Thanks for everything, Ya-Roo!

Ya-Roo Yang has stepped down from her role as an eGullet Society volunteer after a long tenure. We thank Ya-Roo for her service and look forward to her continued participation as emeritus staff. To honor Ya-Roo's service, we've started a topic in the Member News forum here.

I don't understand. Why is a chef wanting to want to make money selling decent quality products "the dark side"?

OK, I admit it. I was asking for myself. What sort of bag? Those cheap plastic ones seem not to offer reasonable control. Cloth with plastic lining? Brands? Sizes?