Both the NY Times and New York magazine have fall restaurant previews. The southwestern part of Chelsea (+ the Meatpacking) seems to be really jumping these days…lots of stuff happening on 10th Ave (i.e. my walk to Eyebeam most days): Batali, Morimoto, Cookshop, Colicchio, etc. Maybe with all the action over there, maybe the High Line park will work…
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kottke.org posts about food
10 good reasons to eat local food. Having eaten local food for the better part of the last week, I can personally attest to some of these benefits. (via afb)
Popcorn hacks
If you’ve got a bag of Orville Redenbacher’s Butter microwave popcorn on hand but no microwave, there’s no need to panic. Just tear open the bag and pour the kernels into a large pot. Put over medium heat. The kernels will be in a big clump of congealed butter-like substance…break them apart with a wooden spoon as the pot heats up and the “butter” starts to melt.
When the “butter” is melted, stir the kernels around with the spoon so they don’t burn. At this point, you may want to don some protective eyewear so that when the first kernels pop, you don’t get hot butter-like liquid in your eye; I just put on my sunglasses. When the first kernels pop, cover the pot and shake it across the burner so the kernels don’t burn. Stop periodically to listen for pops and to exclaim, “I can’t believe this is actually working!” When popping stops, quickly remove from the heat, and get it out of that hot pot into a bowl. Eat. As good as microwaved.
Pairing wine with fast food. How about a 2003 Pinot with your Kentucky Fried Chicken or a nice Cabernet to go with your Taco Bell Burrito Supreme? Need more pairings for fast food? Try here, here, or here.
Short roundup of NYC hot dogs. My favorite is still Nathan’s, although you can’t beat Crif Dogs for ambiance (cocktail Ms. Pac-Man) and *wrapping a hot dog in bacon*. (via afb)
Wanna go work for Thomas Keller? Per Se is using Craigslist to fill some server openings in the front of the house.
The Vendy Awards are being given out to the top street vendors in NYC. They’re currently accepting nominations on the site.
History of the hamburger
Who knew the history of the hambuger was so convoluted? Here’s what we know: somewhere between Kublai Khan and the Big Mac, someone somewhere invented it.
More on the question of tipping in restaurants: Danny Meyer cautions Thomas Keller against abolishing tipping while stats show that neither customers nor waiters want the practice to end.
When bent, why does dry spaghetti break into three or more pieces instead of two? This was one of the simple problems Richard Feynman amused himself with but never solved. Someone’s come up with the answer: when the first breakage occurs, it causes a local increase in the curvature of the two pieces, resulting in more breakage. (thx dj)
An interview with Ruth Reichl, currently the editor of Gourmet, on Garlic and Sapphires, a book about her experiences as a NY Times restaurant critic. (via meg)
Steven Shaw, founder of the excellent food site eGullet, has a new book out called Turning the Tables, an outsider’s inside perspective on food and restaurants. Here’s an excerpt and a review from Wine Spectator.
How vanilla came to be associated with blandness in America. My favorite flavor of ice cream is vanilla and I always get shit for it. But have you ever tasted ice cream with real vanilla in it? Yum.
Following the elimination of tipping at Per Se, an op-ed by Steven Shaw says tipping should be abolished in restaurants. (via tmn) Considering the statistics on tipping, perhaps he’s right. For a less refined take, here’s why Reservoir Dog Mr. Pink doesn’t tip.
The Amateur Gourmet celebrates a year of eating in NYC with a list of his restaurant reviews. Judging by the length of the list, an upgrade from amateur status might be in order.
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