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rugenius

total posts: 54

www.nytimes.com

Gary Paul Nabhan compiled a list of endangered plants and animals like the moon and stars watermelon that are nearly extinct in the marketplace and encourages people to save and eat them.

Gary Paul Nabhan compiled a list of endangered plants and animals like the moon and stars watermelon that are nearly extinct in the marketplace and encourages people to save and eat them.

www.graf-lantz.com

i kind of like the idea of a quiver of wine.  an easy way to carry a bottle to a picnic from graf & lantz.

i kind of like the idea of a quiver of wine. an easy way to carry a bottle to a picnic from graf & lantz.

www.nytimes.com

cooking in your microwave?  sacrilege or genius?

cooking in your microwave? sacrilege or genius?

www.nytimes.com

cheap food doesnt have to be bad food.  dining on a dime from the nytimes.

cheap food doesnt have to be bad food. dining on a dime from the nytimes.

www.notcot.com

Fru and Gu, drool worthy design suggests these are unparalleled delectable desserts.  One perk of being stationed out across the pond is the luxury of putting them to the test! See the unboxing/review!

Fru and Gu, drool worthy design suggests these are unparalleled delectable desserts. One perk of being stationed out across the pond is the luxury of putting them to the test! See the unboxing/review!

www.nytimes.com

Juan Amador sets up the pork fat, smoked oil and quail egg that come with the strammer Max at Amador, his three-star restaurant in Langen, Germany.  Yum.

Juan Amador sets up the pork fat, smoked oil and quail egg that come with the strammer Max at Amador, his three-star restaurant in Langen, Germany. Yum.

www.nytimes.com

the nytimes reveals the origin for fortune cookies.   Yasuko Nakamachi says, are almost certainly originally from Japan.

the nytimes reveals the origin for fortune cookies. Yasuko Nakamachi says, are almost certainly originally from Japan.

travel.nytimes.com

Pasta making class at Fattoria Corte Roeli, outside Bologna.

Pasta making class at Fattoria Corte Roeli, outside Bologna.

www.nytimes.com

absinthe

absinthe's comeback.

www.nytimes.com

chefs as chemists.  lentil shaped mole, fried hollandaise...just a few offerings at WD-50.  treat yourself to the slideshow.

chefs as chemists. lentil shaped mole, fried hollandaise...just a few offerings at WD-50. treat yourself to the slideshow.

www.nytimes.com

i

i'm not much of a drinker or much of a pyro, but i think i need to order a blue blazer. a new bio is out on legendary bartender Jerry Thomas.

www.nytimes.com

is it time to rethink the ratio of pasta to sauce?  nytimes article on changing trends in the way we serve it.

is it time to rethink the ratio of pasta to sauce? nytimes article on changing trends in the way we serve it.

www.nytimes.com

Messages in cookies made by Wonton Food in Queens, have spread across the country, some diners have registered their reactions online...they won

Messages in cookies made by Wonton Food in Queens, have spread across the country, some diners have registered their reactions online...they won't always brighten your day.

www.coolhunting.com

ramen from a vending machine?   what a great idea!

ramen from a vending machine? what a great idea!

www.nytimes.com

Today buffalo meat, shunned no longer, has achieved an enviable position: simultaneous praise from chefs, nutritionists and environmentalists. At last, steak without guilt.

Today buffalo meat, shunned no longer, has achieved an enviable position: simultaneous praise from chefs, nutritionists and environmentalists. At last, steak without guilt.

www.nytimes.com

'my first bite of the fatty brisket at Hill Country hit me like a Chuck Norris roundhouse kick to the head.' how's that for an opening line? check out Robbie Richter and Lou Elrose's shepherd brisket.

www.nytimes.com

I would be remiss to neglect to post Coney Island

I would be remiss to neglect to post Coney Island's Nathan's Famous Fourth of July Hot Dog Eating Contest.

www.nytimes.com

great nytimes article on lechon.  puerto rican pig feast!

great nytimes article on lechon. puerto rican pig feast!

www.nytimes.com

pastry chefs don

pastry chefs don't have to be all sweet.

www.nytimes.com

In her

In her 'Ornamented Life' collection, sold at the Future Perfect, Ms. Meroz embellishes cracked porcelain plates (and cups, bowls and serving pieces) with gold dust and plant-like drawings

www.nytimes.com

A culinary counterrevolution may be in progress, as more restaurants in New York abandon small plates of light fare in favor of heaping platters of sinfully fatty meats.

A culinary counterrevolution may be in progress, as more restaurants in New York abandon small plates of light fare in favor of heaping platters of sinfully fatty meats.

www.coolhunting.com

not sure how i feel about balsamic filled chocolate...but chuao chocopods certainly look interesting.

not sure how i feel about balsamic filled chocolate...but chuao chocopods certainly look interesting.

www.nytimes.com

the expanding meatball universe!

the expanding meatball universe!

www.amazon.com

say goodbye onion fingers.  nor pro makes a stainless steel onion holder.

say goodbye onion fingers. nor pro makes a stainless steel onion holder.

www.nytimes.com

i

i'm sorry, but a kool-aid pickle sounds just too gross for me.

www.nytimes.com

i dont particularly like mustard or leeks, but this looks delicious.

i dont particularly like mustard or leeks, but this looks delicious.

www.nytimes.com

sexy beach blanket favorites from the nytimes.

sexy beach blanket favorites from the nytimes.

www.nytimes.com

the secret to great martinis?

the secret to great martinis?

www.nytimes.com

greener wine making?  Mike Benziger chose watusi cattle over chemicals to fertilize his vines.

greener wine making? Mike Benziger chose watusi cattle over chemicals to fertilize his vines.

www.nytimes.com

trying out less cruel methods of making fois gras.  still hardly kind, but something any foodie should be aware of.

trying out less cruel methods of making fois gras. still hardly kind, but something any foodie should be aware of.

www.nytimes.com

no foodporn site would be complete without mention of naked sushi.

no foodporn site would be complete without mention of naked sushi.

www.nytimes.com

a slideslow full of scrumptious snacks in india.

a slideslow full of scrumptious snacks in india.

www.nytimes.com

guilt free veal. cruelty free...well...as much as meat can be i suppose.

guilt free veal. cruelty free...well...as much as meat can be i suppose.

www.nytimes.com

dont read this one of you

dont read this one of you're squeamish. squirrel, sparrow, black bear are all on the menu for steven rinella. check out his book "The Scavenger's Guide to Haute Cuisine" too.

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