welcome to my homage to food & wine (and likely other forms of booze). consider it an aggregator for all that has struck me, be it a recipe, image, article, review. i hope you enjoy this magnificent world seen through my humble & hungry eyes. cheers.
turkey day menu from the plaza hotel circa 1899. what is a bit shocking is the familiar dishes… i expected more exotic fare. this makes a turducken look racy. thanks to sweet blog ephemeral new york for the recon.
creme brulee AND pumpkin donuts at doughnut plant!!!!!!! looks like someone named me needs to take a jaunt down there this weekend and wolf them down, er, i mean in the name of research and informing the people of course.
mario, bobby, emeril and michelle. from the 1600 pennsylvania lane. jan 03. set your dvrs!
American Idol meets Top Chef. or so they are billing it. lord knows i can’t get enough of my food shows, but… i am not a fan of american idol. there i said it. however reveille is behind this jaunt and they have a pretty good track record of reality. so i’m going to reserve my judgement until i see it. and then, let the judgement commence!
decanting champagne? WTH? the french are advocating decanting champagne? did i fall back to an alt reality last nite compliments of close proximity to salem on halloween? was it the champagne fueled tour of boston’s freedom trail that has left me a wee bit fuzzy brained? or do mine eyes can see the glory of champagne served in larger white wine glasses?
don’t get me wrong, i LOVE nothing more than a gorgeously cut champagne flute. i collect them even. they instantly plus up the glamour factor of any evening. particularly the really svelte, dangerously thin ones. but truth be told i enjoy drinking bubbly out of larger glasses as well, perhaps even more. it is what i look forward to with relish when i visit batalli’s lupa or otto (or others, but those are my favorites). you get to play with the wine a bit more. enjoy it a bit more. it feels decadent to drink such a sophisticated drink out of a more ordinary glass.
the decanting i’ll have to get used to, but support larger pours of champagne! er. i mean using larger glasses.
click thru to visit dr vino’s blog replete with video of charles heidsieck pouring via decanter into larger white wine glasses.
is it so wrong that i want champagne now? at 8am?
ALERT Gotham: The Breslin opened yesterday! by the kids behind the still near impossible to get into, but when you do you are happy you waited- Spotted Pig. apparently new home of the best fries in NYC.
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things i want to make: s’mores icebox bars!! love a s’more, they take me straight back to bonfires on the beach, salted and freshly tanned skin, hoodies and uggs. used hangers to toast the marshmallows until they had just caught fire but weren’t entirely charred. they would then melt the hershey’s bar and bring the entire dish together.
ahhhh the memories.
thanks to joythebaker for this inspiration.
ALERT: dark chocolate + bacon! and i just ate it. shocker, i know. suffice it to say, the experience was delicious, which is kind of hard to do in this halloween/candy overload season. it all starts to blend together and it becomes perfectly acceptable to follow each meal with some sort of candied dessert.
back to chocobacon- the dark chocolate does what it does best here- a rich, yet tempered sweetness. the bacon chimes in with a crunchy savory fatty note. and the salt, well it makes the whole thing salty. this vosges dark chocolate bacon bar is the perfect solution for the sweet/salties (you know when you can’t decide what you want to linger last on your palate… sweet, no salt, no sweet, no salt)
this is dyno-mite. a punch in the mouth.
now if only it came in ice cream form… (hey a girl can wish)
[click thru image to directly buy]
