Tag Archive for 'food'

The Times on Brooklyn Food, Frank Bruni on Buttermilk Channel

Today’s Times Din­ing sec­tion has some great cov­er­age of Brook­lyn food. First, there is a great arti­cle on food pro­duc­ers through­out the borough:

These Brook­lynites, most in their 20s and 30s, are hand-making pick­les, cheeses and choco­lates the way oth­ers form bands and artists’ col­lec­tives. They have a sense of com­mu­nity and an appre­ci­a­tion for tra­di­tional meth­ods and fla­vors. They also share an aes­thetic that’s equal parts 19th and 21st cen­tury, with a taste for bold graph­ics, sal­vaged wood and, for the men, scruffy beards.

Make sure to check out the inter­ac­tive map, too.

Also, Frank Bruni reviews one of my favorite new restau­rants near our home in Brook­lyn, But­ter­milk Chan­nel, along with an audio slideshow:

But­ter­milk Chan­nel [is] a restau­rant of real stan­dards, note­wor­thy ambi­tion and uncom­mon slav­ish­ness to trends. It’s laud­able and pre­dictable in equal mea­sures. And it was packed every time I went…

The look of the restau­rant, whose cor­ner loca­tion affords it pretty win­dows on two sides, is on the pol­ished side of homey. There’s nicely buffed wood, a spi­dery brass light­ing fix­ture and a hon­eyed glow from it and hand­some sconces along the walls.

There’s also ample space between tables: the owner, Doug Crow­ell, isn’t try­ing just to jam in as many peo­ple as pos­si­ble. But he does ask you to trade some com­fort and con­ve­nience for the refresh­ingly low prices.

These few blocks on Court Street are start­ing to fill with inter­est­ing and tasty culi­nary oper­a­tions: But­ter­milk Chan­nel, Frankie’s Spuntino, and the newly opened and not-yet-visited soon to open Prime Meats.

UPDATE: The Times posted a Q & A between read­ers and sub­jects of the Brook­lynite food pro­duc­ers piece.

Jennarator on Hershey’s Switch to Partially Hydrogenated Vegetable Oil

Jenna on Hershey’s deci­sion to replace cocoa but­ter with par­tially hydro­genated veg­gie oil in their choco­late candies:

Every­one feels tricked and betrayed by their beloved Her­shey. And to that I say, it’s f*cking her­shey, get over it. It’s not a high qual­ity prod­uct to begin with (still love it, though).

I just think this is a dumb thing to get worked up about, espe­cially when so much food right now is mak­ing peo­ple sick. Can we focus on mak­ing and grow­ing food that won’t give us E. Coli and for­give a lit­tle veg­etable oil?

My answer is no, but I think that foods of all kinds con­tain too much processed sug­ars and fats.

Thanksgiving 2007

This is why I love thanks­giv­ing – invite some fam­ily and friends over, cook a ridicu­lous amount of food, crack open 7–8 bot­tles of wine, and go to town. Lisa has the right idea here:
Drumstick

For our first Brook­lyn Thanks­giv­ing, we invited Lisa’s sis­ter Kelly, Rohit, Shane, and Megan, and it was amaz­ingly fun. I am thank­ful that every­one could join us in our new home. I’m also thank­ful that Lisa is such a good cook, because it was so tasty.

More pho­tos below the fold. [from iPhone]

Con­tinue read­ing ‘Thanks­giv­ing 2007′

Waitin’ Tables

Can’t help but pass along this Remain­der from Jason Kot­tke – NY Times food critic Frank Bruni spends a week “under­cover” as a waiter at a [Cam­bridge] restau­rant. In the end, he real­izes the hell that is being a waiter:

try­ing to be flu­ent in the menu and the food, calm in the face of chaos, patient in the pres­ence of rude­ness, avail­able when din­ers want that, invis­i­ble when they don’t. It’s a lot, and I should remem­ber that.

Does this real­iza­tion dampen his din­ing expec­ta­tions? Nope:

I’d still like fre­quent water refills. And a mar­tini from hell. Straight up.

It reminds me of the polite lit­tle argu­ments Pres­ley & I have on whether or not to leave 20%, even when receiv­ing shitty ser­vice. Though I never advo­cate leav­ing less than 15%, I also think that the bonus tip should be reserved for com­pe­tent, polite servers. What’s wrong with that?

9 years

cardThe years are just fly­ing by, I can’t believe it… on mon­day, the girl and I cel­e­brated 9 years together, in the best way we know how: shar­ing a tasty meal.

And what bet­ter place to have a nice din­ner, than a 4-star restau­rant in a con­verted Burger King? Seri­ously.

Ren­dezvous just opened up in Cen­tral Square, in the old Burger King, and it is really really good. The Phoenix loves it. So does the Globe. And we do, too.

Eat and Destroy

Kung FungPay atten­tion, you Boston-area food­ies! Todd is start­ing up Eat and Destroy, a Boston area food/restaurant blog.

I can’t wait to try a Mon­go­lian Fire Pot.

 

Pressed Sandwiches

pressedPressed, Cen­tral Square
736 Mass­a­chu­setts Ave, Cam­bridge, MA 02139 [map]

Rarely am I moti­vated enough to post about food… after all, it’s some­thing I do every day (that is, eat). But, there is a newish eatery in Cen­tral Square called Pressed, which I’ve lunched at a cou­ple of times now, and I felt com­pelled to offer some observations.

Pressed is the kind of sand­wich shop that puts all the empha­sis on detail… the inte­rior is dec­o­rated very mod­ern, with an earthy green glow, black chalk­boards with the offer­ings, and nice light treat­ments. One odd thing that I noticed is that every­thing is branded with their leafy logo – from lit­tle bags of candy, to bot­tled water. Think high-end McDonald’s, with­out the playground.

Set­ting aside the ambiance, (which I will return to later), how is the food? Quite good, it turns out. I’m a fan of panini-style sand­wiches, and toasted bread in gen­eral, but often times when you order a panini at other places, you get reg­u­lar old sub-shop ingre­di­ents pressed between way too much bread. Pressed hits the mark both in the qual­ity of ingre­di­ents, and bread. Their break­fast sand­wiches are espe­cially deli­cious, made with real eggs and cheeses. They serve cof­fee with the haughty brand name of Ter­rior, and it’s pretty tasty in hot and cold form.

So, for Pressed to spend all this energy get­ting all these details cor­rect, it’s a shame they don’t put the same effort into ser­vice. I stood ungreeted for about 5 min­utes today, ready to order, while two employ­ees were mum­bling about the cash reg­is­ter. Then, after order­ing, and hold­ing out my $20-bill, the young man (who looked like an art-school post-grad), started shuf­fling menus and look­ing up prices in silence… after what seemed like all morn­ing, he announced that my $3.75 break­fast sand­wich and large iced cof­fee would cost – $5, even. After a sec­ond of pro­cess­ing, I fig­ured out that the reg­is­ter was bro­ken. Not a big deal, it would make sense to com­mu­ni­cate this to the customer.

So, I sad­dled up at a table to flip through last week’s Weekly Dig, and waited for my break­fast. After 10 min­utes or so, I finally stood up, and the other employee, (who looked and sounded like he’d be more at home in a fam­ily diner, behind the grille), turned and grabbed a bag from the counter, and handed it to me. How long had it been sit­ting there? If I had sat there another 10 min­utes, would he have called me then?

Ser­vice is a big deal to me – even in a fast-food sand­wich shop. My pre­vi­ous two vis­its might have gone smoother, how­ever it’s a shame that this one has cemented my impression.

Fat-kins Diet

I’ve been on a high-protein diet for about 6 months, and I’ve dropped about 22 pounds since, and I feel much health­ier, etc.

Still, this Neu­rot­i­cally Yours flash ani­ma­tion makes me laugh: Fat-kins Diet

Steak Salad

steak saladI watched a bit of FoodTV on Sun­day, and suf­fered through Rachael Ray and her awful accent and man­ner­isms… I’ve never once wanted to eat any­thing she cooks, because she annoys me so much.

But after Rachael, a delight­ful woman came on, who I’ve never seen before: Giada De Lau­ren­tiis, and she appar­ently cooks Ital­ian. Sure, she’s hot, but the pro­duc­tion val­ues on this show are a lit­tle more mod­ern, (think Nigella), with nice light­ing and editing.

The show was so pleas­ant to watch, I ended up cook­ing her Steak Salad for Pres­ley and I last night. I went a lit­tle over­board on the Gor­gonzola, but I really love the creamy taste. And, you can never have too much cheese, right?

True

A Club Sand­wich with­out bacon, is not a Club Sand­wich.

Fast Food Nation

Is it wrong to look at moth­ers in the mall food court, and won­der why they let their kids eat McDonald’s and Pizza?

(There are lim­ited culi­nary options near my workplace)

MiracleSex

Provoca­tive title, espe­cially for this weblog… but, it doesn’t have any­thing remotely to do with what you may be imagining.

With Pres­ley busy study­ing for her final exams, I’m on my own for din­ner. What to do? Grab the Power­book, and head for the Mir­a­cle, of course. Free wi-fi. Nice wait­ress. Beer. This is all the Mod­ern Urban Male needs.

Why the silly entry title, then, you ask? Well, I’m get­ting to that.

I sit down, turn on my Power­book, and order my Grilled Chicken Salad (with the most deli­cious lime-cilantro dress­ing), a pint of Bass. When the wait­ress leaves, i look down, and my com­puter is ask­ing me if I want to join the Wire­less net­work “MiracleSex”.

Need­less to say, if I had been tak­ing a pull on my Bass, I would have spit it out onto the tabletop.

Then I real­ized, I was sit­ting in the Mir­a­cle of Sci­ence, and was two doors down from Mid­dle­sex, a new lounge opened up by the same own­ers. They share the same wi-fi con­nec­tion, so why not call it “MiracleSex”?

Hott.

Oh, and in case you were won­der­ing, I’m sit­ting in Cam­bridge, the largest city in Mid­dle­sex county.

Say ‘no’ to MAX cat

max cat makes you vomitFYI: Our cat Katya started barf­ing after we switched canned cat food to MAX Cat Lite Chicken & Lamb, and now both cats won’t touch the stuff.

They weren’t raised dumb, you know…

Breakfast for Dinner

Every­one is abuzz about Saturday’s Break­fast for Din­ner, hosted by Jason and Kim. I’m going to be totally fat after this… look at the menu.

And if that isn’t enough, the drink menu will have me falling down drunk pretty quick.

Great idea, “Break­fast for Dinner”…

Goat Cheese-Stuffed Zucchini Pancakes with Tomato Sauce

Ear­lier this week, I men­tioned to my friend Keiko that I wanted to make Zuc­chini bread, a sum­mer tra­di­tion in my fam­ily. I sus­pect the tra­di­tion arose from the fact that the only thing that grew well in my father’s gar­den were Zuc­chi­nis… every­thing else usu­ally failed, or was eaten by the neigh­bor­hood fauna.

The next day, she brought in from her gar­den a cou­ple of the largest Zuc­chi­nis I’ve ever seen… so large that I started hav­ing visions of eat­ing Zuc­chini bread for the remain­der of the summer.

Any­way, a day or two passed, (work has been all-consuming), and I hadn’t begun my project. Then, yes­ter­day, I came home at a decent hour to find Pres­ley in the kitchen, grat­ing Zuc­chini, and prepar­ing not only bread, but also a recipe for din­ner — Goat Cheese-Stuffed Zuc­chini Pan­cakes with Tomato Sauce.

I got to tell you, those lit­tle Zuc­chini pan­cakes were the most deli­cious things I’ve had in months. I enjoyed them so much, I didn’t leave any room for the Zuc­chini bread…

I’m a lucky guy sometimes.

McGriddles

I don’t know what pos­sessed me to try the new McDonald’s McGrid­dle break­fast sand­wich, but I wish I hadn’t. I had no idea that the “grid­dle” part is basi­cally pan­cakes with arti­fi­cial maple syrup, built in.

So, a sausage, egg & cheese McGrid­dle really is like eat­ing a brick of crap– and it sits in your stom­ach for hours. Here is the break down:

Sausage, Egg & Cheese McGrid­dles™:
7.0 oz (199 g),550 calo­ries (300 from fat), & 33 grams of fat

Holy Jesus!

The Big Dig

Pres­ley, Tbone, Meg­ger, Chris and I just got back from the Mid­west Grill in Inman Square, where we cel­e­brated Presley’s 23rd birth­day. She really is get­ting quite old.

But, on the way home, we con­vinced Chris to drive down to South Boston, so we could come up the new I-93 N tun­nel– that’s right, the Big Dig is open. Well, par­tially open. The tun­nel is wide and bright, with actual sig­nage that gives you some actual notice about your exit before you drive by it.

But the real treat was emerg­ing from the tun­nel, and dri­ving onto the Zakim Bridge. It’s really beau­ti­ful. I stuck my head out the win­dow in the rain, and just gawked up at the tow­ers. Even with the neon pur­ple lights, it is really some­thing to appre­ci­ate– espe­cially at night. Noth­ing about it says “Boston”, except for its name…. but, you really should take your own trip. Every­body is doing it.

Damn the Flavia Machine

I’m absolutely addicted to the Flavia machine here. $0.50 a cup, but a cup is like 6 oz. It’s Yum.

UPDATE: Note to self: Cafe­te­ria closes at 1:30. You will not eat a late lunch, unless Dorito’s and Ramen out of a machine count.

caw caw caaaahhw. chau chow

caw caw caaaahhw. chau chow city.