O.K. here goes: three quick and dirty foodie items to interest and intrigue. 1. From the fab bldgblog - the breathtaking story of a recycled railway tunnel in Australia, which is home to a Mushroom Empire. Yes, it is the Mushroom Tunnel of Mittagong! Then, 2. assume a thinking pose and consider The Cost of Year Round Tomatoes from the Atlantic. Another argument for food which is local and seasonal. But wait, traveling to San Francisco or the Bay Area? 3. You can tour Italy's cuisine by hitting several restaurants! twist my arm. . .
Food and Drink
September 10, 2009
August 27, 2009
Food and drink, drink and food
Last words from a departing food critic, like a New York Times food critic! In A. Sullivan's blog -
IS THERE ANY BEST, SAFEST WAY TO NAVIGATE A MENU?
Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.
Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity — possibly too much of it — spawned these.
Then scratch off anything that mentions truffle oil.
Choose among the remaining dishes.
Words of wisdom indeed! Then a polemic on why homebrew is best and most economical courtesy gizomodo.com. There, the whole package, in one fell swooooop.
August 25, 2009
Italian shellfish stew - mmmmmmmmm
O.K enough of arty angst - let's look at some lip smacking goodness! At the Atlantic site, a great example of, as they call it, cucina povera. Made me think of the Ciopinno at the Michelangelo Cafe in North Beach in the 80s. The key was to make sure you had plenty of bread to sop of broth after you had eaten the seafood. Thank you Sally Schneider for the recipe to the Tuscan shellfish stew! Remember, take it slow, and reduce, reduce, reduce.
July 28, 2009
Punch Pizza wants to follow ME !
Well, there was a flurry of blogs a few weeks back regarding pizza and Punch figured prominently. They may be disappointed that this blog is mostly photography and design! Well, here's an excuse to do more food posts ! I have to say, when it comes to going out for special family dinners - we usually head into the original Highland Park outpost of Punch.
July 08, 2009
Pizza Convergence
o m g - the day I see the Minnesota Mag article on pizzas, the NYT goes m a d about pizza. And, ala' Punch Pizza in St. Paul, it leads with the Neopolitan thing. The money quote on that - We’ve gotten all of a sudden into this ‘authentic’ scenario, said
Michael Ayoub, owner of Fornino, a pizzeria in Williamsburg, Brooklyn,
referring to the expanding legions of self-regarding artisans around
town. The only thing they haven’t brought over is the water from that
polluted Bay of Naples. And what a title, Crust Is A Canvas For Pizza's New Wave. whew, that's a lot of freight. I may be wrong, but I swear I've seen a shorter version of this article before. . .but then again, it just could be brought on by the longing for Pizza, which rarely leaves me. . .
A new twist on rating Pizza !
Every newspaper, every urban alt weekly does the 'best of' pizza eatery articles. But Dara Moskowitz Grumdahl in the Minnesota Monthly takes a new approach. It's not what's the best pizza, but what pizza is the best fit for you! In the Twin Cities food writer and critic's article Pizza Perfect, she devises the Pizza Personality Type Indicator™ It's pretty droll and yes, I'm a snob and Punch Pizza is my fave (mmmmm, woodfired goodness). At the MM site, they even make the test interactive..and the fun tangent here? Oh heck, now I will follow Punch Pizza on Twitter! How is the dough doing today?
January 26, 2009
Fuji Ya - the 50th! and there is a God in Hell's Kitchen
A super feature at vita.mn on Minneapolis's first sushi restaurant, and a ray of hope for old photographers in New York, New York (in the words of the old song : a knife, a fork, a bottle and a cork, that's the way you spell New York). Hint : think old New York, New Amsterdam, etc.
