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mitch weinstein
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How long have you been back?
Dining, NYC Style!
Can I have my salad on the side, but I’d like the tomatoes separate. I still want the tomatoes, I just don’t want them touching the greens. Great. And what’s in the salad dressing? OK. Oh pumpkin seed, pomegranate. Fabulous. Sounds so yum. Could you do me a favor, and just coat the plate with ...
I thought the Catskills' hotel joke went something like this:
"The food is awful," said Colette.
"Yes, and such small portions," replied John.
Le Grand B: I know, I know, I know better than to trust the White Brothers to pull off setting up the best and biggest rotisserie in Paris at cheap prices.
Oh my, shame and embarrassment and dishonor fall on my head. Day 4, a Sunday, of Tous au Restaurant week, there weren't a lot of choices (stop apologizing), and we'd not been to Le Grand B since the Freres Blanc revamped it earlier this year to mild acclaim as Paris's (and perhaps the world's) ...
Fennel pollen? I am always looking for a new seasoning, especially when it comes from the orto.
Is Rafaello yelling at Jeff to make him a cocktail?
Fall Touches Montone
“I am a camera with its shutter open, quite passive, recording, not thinking.” –Christopher Isherwood, Goodbye to Berlin. My camera went on the fritz and had to go to the hospital. I found I didn’t want to blog without my camera; it’s as if I’ve lost my ability to see. The camera isn’t rea...
Funny thing is my mother also said the same thing. Right before she would say something nasty about someone!
If you can't say anything nice...
My mother always said, “If you don’t have anything nice to say, don’t say anything at all.” And ordinarily if we go to a restaurant and we don’t like it, we don’t blog it. But, this one got to me. We had gone to Il Clandestino in Porto Novo a few years ago and had an astonishing, memorable, ...
But where is the Mariachi band?
Authentic Montone Mexican
What does ‘authentic’ mean? People exult in finding an authentic Indian restaurant, or Chinese or Mexican or Italian, but what does that mean? Bufalo mozzarella, shipped to the US, is absolutely made in Italy, but by the time it gets to the States..it’s old mozzarella. Wouldn’t it be more true...
Ummmm - "Beat It" - Michael Jackson. "The Beat Goes On" - Sonny and Cher. "On The Beat" - Elvis Costello. Anything by The "Beatl"es.
Okay, I'll stop now.
Kitchen Garden Lunch: Spaghetti Ortolana
The dog days of summer are upon us. "When the seas boiled, wine turned sour, Quinto raged in anger, dogs grew mad, and all creatures became languid, causing to man burning fevers, hysterics, and phrensies" according to Brady’s Clavis Calendarium, 1813. Is it any wonder, when the world feels ...
You could always make artichoke risotto! Like I did here...
http://tastytravails.blogspot.com/2011/01/where-you-been-making-risotto.html
Artichoke Festival at Aroma Cucina! Today: Cleaning the 'choke
They’re in season, so why not take advantage of this abundance? Besides, I’ve had enough people ask me, “How do you clean an artichoke?” and “What can I make with an artichoke?” that I finally took the hint. So here’s to a week of celebrating the ‘choke! I didn’t grow up eating artichokes...
I'm wondering if there is a pressure cooker up there and how that would affect the cooking of, say, beans?
High Altitude Chopped
I’ve got at least 20 years of experience under my belt, or in my ski boots, whatever the case may be, but I still think high altitude cooking is a royal pain. The Lodge at Snowbird is 8100 ft above sea level, which means water boils at around 185F. It means the little white Zolfino beans th...
Indeed, John. Great ideas.
Happy New Year to you and Colette.
My New Year’s Wishes – or 10 Tips for Paris Restos.
For chefs: 1. Stick to basics; make simple, ordinary food using fresh, seasonal, regional products. 2. Twist, tweak and innovate from that base. 3. Keep meals within reach of most budgets. 4. Have a comprehensive wine list that has a range of prices and culls from the world’s treasures, especial...
Significant Eater and I ate here on Sunday and had much the same meal; she the soup (loved it); me the chicken (loved it) - and we fought over the potatoes. Great find and I hate brunch too. Ridiculous - have breakfast and lunch, please.
Ze Kitchen Galerie in the 6th: "It just never disappoints."
Everyone by knows my biase towards Ze Kitchen Galerie and its chef-owner and staff. It is always such a pleasure to dine there. The first courses today included from top to bottom, a Thai bouillabaisse, a celery-bean soup with sweetbreads, a selection of oysters, clams, etc., also ...
Hi Jude,
Your arils are absolutely beautiful. And your pears don't look bad either.
mitch
Roast Pear Salad with Blue Cheese
Life gets hectic this time of year so it’s time to rely on quick, easy, satisfying and easy to clean. If it’s going to be dinner, then it needs to satisfy 1 Pear, a firm pear, not over ripe Salad greens for two, a mild green like baby romaine works well Vinaigrette (olive oil, vinegar and mu...
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Dec 1, 2009
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