There's this sourdough bread at the Sandy Ridge Farmer's Market that is like crack. I take that back; it's not like crack, it IS crack. It is dangerous, dangerous crack bread. I can literally eat a whole football-sized loaf in one sitting.
Don't ever put yourself in a position where you're sitting with the whole loaf in front of you. I prefer to stand while eating so I can will myself to run away faster.
Searching the interweb has revealed that this little operation, named (oh so sweetly) The Berry Patch Market, is the source of mass Triad-area sourdough hysteria. Their online store carries no such breads, but they dole 'em out by the dozens, probably hundreds, per day at the farmer's market. Oh, how you tease me, you bread bakers. Your dangerous crack bread is only available fresh-baked at Sandy Ridge...
Sigh. Slobber, slobber. More, please.
p.s. I suggest tearing into the loaf immediately after purchase. You'll get the crack bread high at its finest.
Monday, April 16, 2007
Thursday, March 29, 2007
Pimpin shabu shabu
Lunch:
That was hours ago and I'm still ridiculously full. The restaurant was pumping Three 6 Mafia on the speakers. Completely weird to be dipping rare beef to a soundtrack of ganja, hoes and the po-po. Yet, strangely enough, the hardcore rap added some nice bump to the meal. Delicious!
That was hours ago and I'm still ridiculously full. The restaurant was pumping Three 6 Mafia on the speakers. Completely weird to be dipping rare beef to a soundtrack of ganja, hoes and the po-po. Yet, strangely enough, the hardcore rap added some nice bump to the meal. Delicious!
Wednesday, March 28, 2007
Taipei dominates your face
I'm in Taipei for a week and a half to visit family. Yesterday morning, Mom and I went down a couple of blocks from our hotel in Taipei to treat ourselves to breakfast.
warm, sweet soy milk; savory soy milk; egg and scallion crepe; sticky rice roll; and fried dough in sesame bread:
Suddenly, it's lunch time... time for Din Tai Fung. Holy shit. I fall in love and sigh audibly through the entire meal. I enjoy the dumplings at the Arcadia location, but Taipei dominates Arcadia's ass.
rare beef in ginger soup with perfect noodles, and do miao (green sprouts) in garlic:
pork and veg wonton soup:
fresh julienned ginger soaked in soy sauce and rice vinegar; pickled burdock; and a delicious mountain of do-miao:
...and of course dumplings, which we ate so furiously that I forgot to take a picture. Clearly I've found my appetite again.
Sorry, skinny jeans, you'll be back in the closet in no time. More to come...
warm, sweet soy milk; savory soy milk; egg and scallion crepe; sticky rice roll; and fried dough in sesame bread:
Suddenly, it's lunch time... time for Din Tai Fung. Holy shit. I fall in love and sigh audibly through the entire meal. I enjoy the dumplings at the Arcadia location, but Taipei dominates Arcadia's ass.
rare beef in ginger soup with perfect noodles, and do miao (green sprouts) in garlic:
pork and veg wonton soup:
fresh julienned ginger soaked in soy sauce and rice vinegar; pickled burdock; and a delicious mountain of do-miao:
...and of course dumplings, which we ate so furiously that I forgot to take a picture. Clearly I've found my appetite again.
Sorry, skinny jeans, you'll be back in the closet in no time. More to come...
Wednesday, February 28, 2007
Oh no he di-innnnt...
Would you like to spend your car payment on 18 ounces of "Kobe-style" beef? How about $390 for a single Australian Porterhouse steak? A la carte, mind you. All while seated under 2,000 Samurai swords dangling blade-down over your dinner table? Then Kobe Club in mid-town Manhattan is the place for you.
This is the latest venture of Jeff Chodorow, better known as the guy with the 9 o'clock shadow bickering with Rocco DiSpirito on the short-lived (but somewhat entertaining) reality show, The Restaurant. Incidentally, this show and the restaurant itself ended with a litigious bang, both parties hobbling off with a little less dignity. Both managed to regain momentum, however, and though Rocco has pretty much stayed away from further restaurant involvement (so as to not become Page Six fodder again, I suspect), he's followed the celebrity chef cookbook and public appearance path. Jeff Chodorow, meanwhile, re-established the bombed restaurant into Caviar & Banana, possibly the worst name for a restaurant ever and equally as unsuccessful as the first.
Fast forward to Feb 2007, and Chodorow now has a new bickering buddy. Frank Bruni, esteemed food critic of the New York Times, rated Chodorow's Kobe Club zero stars. Yes, ZERO stars. The review is a pretty entertaining read; what followers of the NYT ratings would call "pure Bruni". I like the "atmosphere" summary: "A dimly lighted theater of about 100 seats that's part samurai fantasia, part torture chamber and packed with chunky guys on expense accounts." Ha! Rate on, Bruni, rate on.
In response, Jeff Chodorow took out an $80,000 full-page ad in the Times Dining section, calling the critics unqualified, citing a personal vendetta against him and claiming that the "Rocco's curse" has been the downfall of his post-show ventures. It's essentially 1100 words of a whiny attempt at responsive vitriol, and a overdone declaration of entrance into the blogosphere. Hilarity ensues.
Incidentally, Frank Bruni responded via the New York Sun, saying, "None of [my comments] had any personal grudge. The next time he opens a restaurant that seems to be the kind that warrants a look and a review, it will get the same open-minded reaction that any new place gets." Ohhh, snap!
Moral of the story: Everybody should create a blog to prove who's balls are bigger. And this is a perfect way to make it back onto Page Six.
(Big hat tip to Becks & Posh, a foodie fav, and Eater.com, a food blog with a gossipy leaning)
This is the latest venture of Jeff Chodorow, better known as the guy with the 9 o'clock shadow bickering with Rocco DiSpirito on the short-lived (but somewhat entertaining) reality show, The Restaurant. Incidentally, this show and the restaurant itself ended with a litigious bang, both parties hobbling off with a little less dignity. Both managed to regain momentum, however, and though Rocco has pretty much stayed away from further restaurant involvement (so as to not become Page Six fodder again, I suspect), he's followed the celebrity chef cookbook and public appearance path. Jeff Chodorow, meanwhile, re-established the bombed restaurant into Caviar & Banana, possibly the worst name for a restaurant ever and equally as unsuccessful as the first.
Fast forward to Feb 2007, and Chodorow now has a new bickering buddy. Frank Bruni, esteemed food critic of the New York Times, rated Chodorow's Kobe Club zero stars. Yes, ZERO stars. The review is a pretty entertaining read; what followers of the NYT ratings would call "pure Bruni". I like the "atmosphere" summary: "A dimly lighted theater of about 100 seats that's part samurai fantasia, part torture chamber and packed with chunky guys on expense accounts." Ha! Rate on, Bruni, rate on.
In response, Jeff Chodorow took out an $80,000 full-page ad in the Times Dining section, calling the critics unqualified, citing a personal vendetta against him and claiming that the "Rocco's curse" has been the downfall of his post-show ventures. It's essentially 1100 words of a whiny attempt at responsive vitriol, and a overdone declaration of entrance into the blogosphere. Hilarity ensues.
Incidentally, Frank Bruni responded via the New York Sun, saying, "None of [my comments] had any personal grudge. The next time he opens a restaurant that seems to be the kind that warrants a look and a review, it will get the same open-minded reaction that any new place gets." Ohhh, snap!
Moral of the story: Everybody should create a blog to prove who's balls are bigger. And this is a perfect way to make it back onto Page Six.
(Big hat tip to Becks & Posh, a foodie fav, and Eater.com, a food blog with a gossipy leaning)
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