Megan Blocker

Even your cereal is gorgeous, Mooshmouse! Great work - I'm really enjoying this blog.

Yeah, I agree - he's pretty cute, and very natural and easy. I think I've officially found my first-ever food TV crush!

The Restaurant Formerly Known as Burger Joint.

I'm not sure there is any "official" name. I don't recall seeing any signage to that effect there (although I may not be remembering correctly), and Le Parker Meridien's web site doesn't give it a name either -- although they do name the other associated restaurants (Seppi's and Norma's). ← Looks like Citysearch lists it as "Burger Joint." With capitals. That said, I wouldn't say Citysearch is the ultimate authority on, well, anything. So I checked Zagat's, and they list it as "burger joint," lower-case. I think you'll only be able to view the link with a Zagat's subscription, so you'll just have to take my word for it. Unless you have a subscription (I'm on some sort of free trial, myself), in which case you don't have to take my word for anything. On the issue of the burgers, I have to agree with what's been said - I think the single burger provides a better ratio of condiments to bun and meat. I'm sad that I've had very few opportunities to sample the Shack's wares - I used to work at 11 Madison Avenue, but now I'm in Midtown. I really miss lunch in the old 'hood!

Well, I'm sure the place and the dish are pre-screened, so she's probably pretty sure she's getting something yummy. Which doesn't make it any less irritating, I grant you.

I've been very into champagne vinaigrettes with garlic and sherry vinaigrettes with shallots recently. Outside of the salad realm, I'm a big fan of vinegar in my pasta sauce. I use a touch - just a touch - of balsamic vingar to finish my quick tomato, basil, and garlic sauce. It makes things just a little more piquante, but the flavor of the vinegar does not impose itself too much. Another pasta I make has garlic, onions, olive oil, hot pepper flakes, broccolini, and balsamic vinegar. It's one of my favorite comfort foods. This one definitely emphasizes the flavor of the vinegar, but cooking it down with the onions and garlic and a little pasta cooking water makes it sweet. Yum. Mark Bittman had a recipe for chicken with sherry sauce that I used, but ended up using sherry vinegar instead of wine (since I didn't feel like going to the liquor store). It was good, too! Growing up, my dad used Ken's Red Wine Vinegar dressing to marinate flank steak. I remember loving this, but suspect it would be too sweet for my palate at this point. But, out of nostalgia, this past weekend I marinated flank steak in olive oil, garlic, rosemary, and red wine vinegar. It was a raging success!

I know, I know...I think it's a childhood thing. I just love it. I rarely make anyone else eat it, though. Plus, living in Manhattan (no grill - sigh), I grill so rarely that when I do, I usually make my own. Open Pit just happens to be the thing I keep in my fridge. That said, I DO prefer it to KC Masterpiece...

For me, at least, it's just what my family always bought. ALWAYS. In fact, I don't think I've ever bought another kind. Huh.

I totally forgot - Brianna's salad dressings, especially the French vinaigrette and the blush wine vinaigrette. Yummy! And Open Pit barbecue sauce. I think it's an East Coast thing, since my mother has made me ship it out to her (or carry it with me on the plane) since she moved to California four years ago.

That ceviche is GORGEOUS, Ms. Foodie! As for me, another empty fridge day (couldn't face the market after the gym) led to spaghetti with olive oil, lemon juice, pepper, toasted pine nuts, and parmesan.

I will second the ketchup, frozen peas and Nestle recommendations/confessions. I also have a soft spot for Redi-Whip, though I never serve it to anyone else (I just eat it off of a spoon or out of the can), so I'm not sure it counts. For the most part, I try to avoid spice mixes or non-basic condiments, since I live alone and go through dry goods so slowly (except for baking stuff). I do, however, have a soft spot for canned breadcrumbs. I know, I know. But with only one person (and one person who doesn't keep bread in the house at that) canned is so much easier than making fresh every time. And much as I love homemade mayo, I do enjoy my Hellmann's.

I dare any HR person out there to use this in an interview. ← Next opportunity I get, Wattacetti!

Na-uhhh.... No way! Whew. I just went and checked, and the cover of my September 2005 Gourmet does have flourless-chocolate-cake-puddings-whatever on it. LOL! ← I think August was a steak, right? Or June, maybe? The grilling issue, whichever that was...

Frank has anointed two new four-star restaurants (Per Se and Masa), and he re-affirmed another (Le Bernardin). He has also yanked two restaurants out of that class (Bouley and Alain Ducasse). ← Thanks, Oakapple! You are a font of knowledge.

I've seen them together before - seems like a perfect match. Two showmen, enjoying what they love best. I prefer not to watch either of them, but I can understand their popularity - lots of energy.

From this week's review of Perry St.: From August 24th's review of Spigolo: OK, we get it - Frank has done his research and knows where J-G hangs out. Can we move on now? Have to say, it seems like this review might be right on the money - three stars seems appropriate (which is hard to say, since I haven't eaten at Perry St. yet), based on the descriptions of the food and service. His language and need for an angle still irk me a bit, but this review seemed less steeped in those problems. Does anyone know if Frank has given any four-star reviews?

Yum, yum, yum!!!

Sandwich made from leftover flank steak, tomatoes, red onion and mayo on toasted seedless rye. Not nearly so gorgeous as Alinka or Percyn's sandwiches from last week, but it sure was tasty!

Fudge Brownies Serves 20 as Dessert. This recipe is based on the one my mother always used, from "The Everyday Gourmet." It's pretty similar to the original, but calls for a bit more chocolate and the addition of espresso, which is my favorite flavor to add to almost every chocolate dessert. You'll notice that nuts are noticeably absent...I don't like them in my brownies, but feel free to add them to yours, if you're so inclined. 5 oz unsweetened chocolate 1 c butter 4 large eggs 2 c sugar 1-1/2 c flour 2 tsp instant espresso powder 1 tsp baking powder 1/2 tsp salt 6 oz semi-sweet chocolate chips 2 tsp pure vanilla extract Preheat the oven to 350 degrees Fahrenheit. Grease a 13"x9" inch baking pan. In a double boiler set over low heat, melt the butter with the chocolate. Cool the mixture slightly. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and add the sugar, gradually. Add the chocolate mixture and beat well. Add the flour, espresso powder, baking powder, and salt, mixing well after each addition. Using a rubber spatula, fold in the chocoloate chips and vanilla. Pour batter into the prepared pan and bake for 25-30 minutes. Cool pan on a wire rack before cutting into squares. Keywords: Dessert, Easy, Chocolate ( RG1405 )

Agreed! Absolutely gorgeous. I almost never make breakfast, but managed to rustle up some blueberry pancakes, scrambled eggs (my friend Nick made them using Jean Georges' recipe, and they were too-licious) and bacon for Sunday breakfast this weekend. (Gotta love my grandparents' exquisitely maintained burnt orange '70's style kitchen.) Usually we'd all be gulping down coffee as well as OJ, but we'd already had about three very strong cups each at this point!

These look like superior brownies. Can you post the recipe? I'd like to attempt these after a shot at Ling's. ← Absolutely! I'm at work right now, but will post the recipe tonight when I get home! As promised: Fudge Brownies Spent this weekend in CT at my grandparents' place on the Sound (gorgeous, gorgeous, gorgeous). Since there were only four of us, the blueberry pie I made for Saturday night's dessert kept us going for Sunday, too! Edited to include link to recipe.

As always! That tart is positively mouth-watering.

That's what it means here, too! I live alone, so sometimes I just eat in front of the TV - much easier to do with a bowl than a plate! Delicious cheese plate, Chufi...yum.

Spent the weekend taking full advantage of my grandparents' place on Long Island Sound (in Connecticut). Three friends and I spent four days out there, and we made ample use of our access to the grill (here in Manhattan, the grill pan is but a pale substitute). Here are the results! Night #1 was barbecued chicken, steamed corn with lime butter and tomato and basil salad (raspberries and strawberries with cream for dessert). We were too hungry and tired to take photos! Far Niente chardonnay to drink! Night #2 was flank steak marinated in garlic, rosemary, olive oil and red wine vinegar, grilled veggies and a warm tomato and green bean salad with a shallot vinaigrette (Cakebread Cabernet Sauvignon to drink): Night #3 was grilled shrimp (brined first in salt water, wine, lemon and peppercorns) with garlic oil, grilled bread, green salad and tomato, basil and corn salad (Cakebread Sauvignon Blanc to drink): Dessert on nights two and three was blueberry pie with homemade whipped cream (with Far Niente's delicious Dolce to go along with it)! Again, we got too excited (or tipsy ?) and didn't stop to take photos. Yum! Aha! Someone, at least, took a pic of the pie, so here it is:

Farfalle with broccolini, garlic, onion and balsamic vinegar. Gorgeous soup and sandwich, Percyn!