Dear Mr. Buffett,
Congratulations on your purchase of Empire Distributing, and roughly 25% of the wine and spirits distribution business in Georgia and North Carolina that came with it. And welcome to the wine and spirits world -- we need more enlightened business people in this industry.
I can't say that I've followed your career with precision, but I've read a decent amount about you, and try to read the Berkshire Hathaway Annual Report every year. After all, I'm one of your shareholde...
Do you want to learn more about whisky? Of course, we all do. That's why Mark Gillespie's WhiskyCast is great. You can listen to it while you do other things - work, brush your teeth, or drink whisky, for example....
Looking for a replacement for the ubiquitous red plastic keg cup at your next party? Or maybe you're sick of pulling warm beer off a keg that's been sitting in the sun for a bit too long? Possibly you're one...
An interesting tweet from Lee Schrager, the man behind the NYC Wine & Food Festival:
@Lee_Schrager: "what are your fav pizza places in NY? we are lining them up now for Pizza Party at #NYCWFF this October..wouldnt Rocco be a great host?"
Very intriguing. If you're familiar with the Wine & Food Festival (sort of a South by Southwest of food), this should bring to mind such hot-ticket NYCWFF events as the annual Rachael Ray Burger Bash (which also takes place at the South Beach Wine &...
Over on Serious Eats Talk, msinche asks:
Hello! My favorite pizza at the moment is a pizza bianco made at a pizza place in my neighborhood. I am going to try to re-create it tonight but need some help. The ingredients are: whole wheat crust olive oil mozzarella spinach fresh garlic cracked black pepper and the one I have a question about— lemon juice So my question is: If I put the toppings on in the order above, when should I use the lemon juice? Before or after baking? Yo...
Filed under: Holidays, Drinks, Features
Photo: wickenden, Flickr
While the urge to guzzle Guinness on St. Patrick's Day may be overpowering, there's no need to follow the herd -- or subject yourself to (gasp!) green beer. These 10 stouts are every bit the flavorful alternative. And yes, if you ask nicely, we'll even draw a shamrock in the beer's foam. Bell's Kalamazoo Stout : The marvelous Michigan stout pours coal-black, with an aroma of roasted malt and a licorice-like flavor bl...
Tulsa > New Atlas Grill: The Atlas Burger is a 1/3-pound grilled burger topped with fried onions. [Joe's Burger Search] Dallas > Burguesa: They have a burger called La Monumental, a double cheeseburger topped with ham, tostado, refried beans, lettuce,...
If such a plan were enacted, a $2.75 slice in NYC, for instance, would jump 50?? to $3.25.
Science Daily recently reported that researchers have recommended the use of surcharges (taxes and fees) on unhealthy food items like pizza and soda to help offset the nearly $150 billion a year the U.S. government spends on health care issues related to obesity.
Doctors Mitchell H. Katz and Rajiv Bhatia published an article titled "Food Surcharges and Subsidies: Putting Your Money Where Y...
Filed under: Celebrities, Interviews
Hoffman Media
The sons of celebrity chef Paula Deen hope their new magazine will inspire a lot of good old-fashioned home cooking.
The quarterly created by Jamie and Bobby Deen and published by Hoffman Media just launched its first issue -- which features almost 100 recipes. And while Deen Bros. Good Cooking aims to get men into the kitchen, it also wants to bring families together around the dinner table.
"The recession can have some positive...
ZagatBuzz manages to get a photo of a pizza from Nate Appleman's upcoming Pulino's Bar and Pizzeria. Of course you can't judge a book by its cover, and the photo from a Zagat reader is a little blurry, but the pie looks fairly interesting. If you recall, Appleman told Slice that he was going for a unique style of pizza. Pulino's will open Monday.
Pulino's Bar and Pizzeria
282 Bowery, New York NY 10012 (at Houston; map)
...
Every time I'm in this one little grocery store near me and I see Primal Strips by the register, I get more and more tempted to buy them. What are Primal Strips, you ask? They're "meatless vegan jerky seitan which...
Filed under: Health & Medical, News
Photo: YouTube
Three more companies are recalling foods that may have been contaminated with Salmonella-tainted hydrolyzed vegetable protein made by Las Vegas-based Basic Food Flavors. Procter and Gamble is recalling Restaurant Cravers Cheeseburger and Family Faves Taco Night Pringles. Nestle Professional North America issued a recall for about 6,000 pounds of ready-to-eat bacon, and Ruiz Foods is recalling ready-to-eat beef, Food Safety News re...
Seriously. Ever. Some yahoo in the New York State Assembly has proposed an outright ban on the use of salt in restaurants throughout the state. As if it were even remotely possible to cook without salt. Clearly, the person who proposed this has never cooked anything in his or her life. I am so embarrassed to be a New Yorker. First Spitzer, then Rangel, then Patterson, and now this. ...
How does a book like Cooking Dirty: Life, Love and Death in the Kitchen (Farrar Strauss Giroux 2009) by Jack Sheehan, come into existence?
See, there is this superstition among publishers: if someone else comes up with a hot-selling books, knock it off. You know, Hollywood style. You’ve seen it: [...]
...
Filed under: Television/Film, Restaurants
Photo: The Cove
If you watched the Oscars on Sunday night, then you'll know that the The Cove won for Best Documentary for its unflinching expose of the Japanese coastal town of Taiji, where fishermen hunt and slaughter dolphins.
But the makers of the film have not finished uncovering marine abuse. According to the New York Times , the filmmakers (who include actor Fisher Stevens) initiated a sting operation on a Los Angeles restaurant (...
Although the chef and owner of Cabbage Patch, Samir Mohajer, is associated with a few restaurants in Los Angeles who make great burgers, his latest burger doesn't measure up to the others. The good quality beef is brought down by a too fine grind. At least there's bacon and cheddar to make things better.
Filed under: Holidays, History, Features
Photo: doolloop, Flickr
Americans today tend to celebrate St. Patrick's Day with platefuls of Irish fare and pints of Irish stout, but the pseudo-Gaelic menu's actually a relatively recent addition to a holiday long marked by dyeing food green.
St. Patrick's been on the Irish calendar for more than 1,000 years, honoring the fifth century Brit who led the first full-scale Christian mission to the Emerald Isle. A resolutely religious occasio...
Name: Color Me Candies
Brand: Russell Stover
Place Purchased: Russell Stover online
Price: $2.99 (plus shipping)
Size: 8 ounces
Calories per ounce: 128
Type: Chocolate
Rating: 8 out of 10
From Serious Eats
Take a lightly toasted rice patty, top it with spicy mayo, chopped maguro (tuna), green onion, and tobiko (fish eggs), and voilà: you've got sushi pizza (er, "pizza"). The crew of a Japanese TV show that features wacky "Japanese" food served at Japanese restaurants in America visits Edo Sushi in Hyde Park, New York, to try the restaurant's sushi pizza. Although the hosts initially seem skeptical of the nontraditional dish, they end up liking it. Watch the vi...
Filed under: Newspapers, In Sixty Seconds, In 60 Seconds, News
Photo: llsimon53, Flickr
New York coffee, long relegated to the B-list, is now emerging as a first-run star.
Meanwhile, those 2007 wines are elusive, says vintner Aubert de Villaine: "They are like women." Ooh la la.
Strip House is gaining respect with age. (We're talking steak, folks -- not the other kind of stripping.)
Feeling too poor for steak? Head to the East Village for a roundup of cheap a...
From New York State Assembly Bill A10129, introduced by Assemblyman Felix Ortiz.
399-BBB. PROHIBITION ON SALT; RESTAURANTS. 1. NO OWNER OR OPERATOR OF A RESTAURANT IN THIS STATE SHALL USE SALT IN ANY FORM IN THE PREPARATION OF ANY FOOD FOR CONSUMPTION BY CUSTOMERS OF SUCH RESTAURANT, INCLUDING FOOD PREPARED TO BE CONSUMED ON THE PREMISES OF SUCH RESTAURANT OR OFF OF SUCH PREMISES.
*facepalm*
This? This is what happens when people get TOO concerned about what's in our food. They ...
I don’t really care for Jack in the Box’s Natural Cut Fries because they’re limp, not crispy and they make me feel sad for the potatoes that were used to make them.
I either replace them with curly fries or dip them in so much ketchup you’d think I’m Jack Bauer and I’m torturing the fries [...]
(Note: Self-indulgent post ahead. You've been warned.)
I've been thinking about approaches to food writing a lot of late. Thoughts that were helped by a d Twitter conversation I held with Julie from WinemeDineme.com, and furthered by Anthony Bourdain's recent episode of No Reservations, calling food bloggers "food nerds". All of these inputs into my internal dialogue have me baffled and bewildered.
The question that it comes down to is this: Why do we write?
(Disclaimer: When I say "Why do ...
Filed under: Trends, Coffee Shops, Coffee
Photo: sean dreilinger, Flickr
What if walking into a coffee shop were more like stepping into your local wine store? Imagine if you could peruse brews from different regions, processed and prepared by different growers and roasters -- just as you can scan the bottles for a spicy Spanish red or a crisp French Riesling. Would you feel empowered or overwhelmed?
Some boutique coffee shops are banking on the idea that more is more, with cafe own...
Slice–Serious Eats Chicago contributor Daniel Zemans (Chicago Pizza Club) checks in with another piece of intel on the Windy City pizza scene. —The Mgmt.
[Photographs: Daniel Zemans]
Three Floyd's Brewpub
9570 Indiana Parkway, Munster IN 46321 (map); 219-922-4425; threefloydspub.com
Pizza Style: Thin-crust
Oven Type: Gas
The Skinny: Not worth the drive from Chicago just for the pies, but for a bar this is pizza well done
Price: 14-inch pizzas, $11 to...
The Mother's Milk cheese story has aged another day! Lori Mason, chef Daniel Angerer's wife and the woman whose milk has created the controversial cheese, takes center stage with a NY Post cover today. She tells the paper her product is 100% organic and free range, as opposed to what one may pick up at their local grocer; she declares she's "healthier than your average cow and I'm not pumped full of steroids!" However, the Department of Health is still strongly advising...
I was wandering around looking for a snack today when I decided to duck into The Vitamin Shoppe, where I have been known to buy things like Glenny's Organic 100 Calorie Brownies. There, I spotted something I've heard about and...
It's true: Everything tastes better in Paris. Even burgers. The mushroom burger and bacon burger I tried at La Panfoulia gave me a one-way ticket to Pleasuretown.
Filed under: Feast Your Eyes
Photo: stinkkatze, Flickr
You can take your coffee after your meal, or, like photographer and cook stinkkatze, take your coffee and put it in a marinade. Based on a recipe from Good Eats host Alton Brown -- who uses good strong coffee, cider vinegar, molasses and mustard to tenderize and flavor pork -- our blogger uses chicory, which is naturally non-caffeinated. The marinade is later cooked down as a glaze for the meat. Here it's served with sweet potato...
Today the Times has a list of the top 30 places to get coffee in the city, praising New York for finally shedding its shackles as a "second-string city when it came to coffee." With places like Abra??o and Caf?? Grumpy, we can stop relying on fancy pants San Francisco companies to roast our beans and do it ourselves. Of course, this kind of dedication comes with a price, with some shops refusing to serve espresso in anything but a warm ceramic cup, or saying goodbye to ...
Marty Wombacher from A Guy Walks In To 365 Bars One Manhattan man has decided to go to 365 bars in a year, and of course he is going to blog about it, and get a book deal, then a movie which your dad will want to see with you one Christmas! We love this country, and so does Marty Wombacher, author of 99 Beers Off the Wall, who's heading to his 60th bar today. As usual he will be reviewing every drink on his blog A Guy Walks In To 365 Bars. Fascinating! So wha...
This new Pringles flavor had some orange-red seasoning applied unevenly from one chip to the next, with most of the seasoning on the convex side of the crisps. ...
Filmed at Digital Waterworks in Long Island, NY the segment will feature a comparison of that boring old regular drip coffee to what we all know is the future of coffee - Single Serve Coffee.
Back in January, health crusader Mayor Bloomberg launched a "voluntary" initiative encouraging fast food joints like Subway and supermarket chains like Food Emporium to cut the salt in hundreds of store brand products. The Salt Institute was outraged, Curtis Sliwa drank salt in protest, and panicked New Yorkers began hoarding salt in earnest (not really). But the initiative was voluntary, and lacked a certain, shall we say, despotism. Well, according to Reason's blog,...
Strip House This week Sam Sifton at the Times upgrades Strip House, the swank Greenwich Village steak house, to two stars. (The paper last reviewed it in 2000.) "William Grimes, in a review for Times that year, wrote that Strip House 'wasn’t so much a steakhouse as a catalog of hip references to the idea of a steakhouse.' He awarded the restaurant one star. Now it deserves two," Sifton declares. "Age has given David Rockwell’s design for the room a ki...
Mar. 10, 2010 (9:44 PM EST) 
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