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From Required Eating
The winemaking patriarch died peacefully at his home in Yountville, California. "Mondavi traveled the world into his 90s promoting the cultural, social and health benefits of wine—of California wine in particular."
From Ed Levine Eats
Posted by Adam Kuban, May 16, 2008 at 3:00 PM
The food-related buzz about the Red Hook Ikea in Brooklyn so far has been that the cafe there will serve "unspecified New York specialties" in addition to the usual meatball fare.
But the real story is this, ladies and gents: The Red Hook vendors will now be easily accessible from Manhattan via the Ikea Ferry.
Take the New York Water Taxi–Ikea Ferry to Red Hook; the soccer taco vendors are an easy couple blocks away.
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From Ed Levine Eats
- Interview with Taras Grescoe, author of Bottomfeeder [Gothamist]
- Irene Sax visits Nanoosh, where hummus is the thing to get [NYDN]
- Name this bar, get $1,000 bar tab [Gothamist]
- Milk Thistle is a new free-range, grass-fed, organic milk [NYDN]
- Flame-tamer Elizabeth Karmel dishes grilling secrets [NYDN]
- Long Island is hot dog heaven [Newsday]
From Eating Out
Posted by Adam Kuban, May 15, 2008 at 10:15 AM
McDonald's today is giving away its Southern Style Chicken Sandwich. The offer starts at the breakfast-to-lunch switchover and runs to 7 p.m. at participating McD's. The sandwich, which apes Chick-fil-A's signature creation to good effect, is free with the purchase of any medium or large beverage. The chain is also giving away its Southern Style Chicken Biscuit breakfast sandwich—same deal, but I can't wholeheartedly recommend that product. Find a McD's here. (Limit one per customer per bev buy.)
Dunkin' Donuts Pouring You Free Iced Coffee
And why not head on over to Dunkin' Donuts for a post-McMeal iced coffee? From 10 a.m. to 10 p.m. today, participating stores are giving out 16-ounce cups of Dunkin's original or flavored iced coffee. Find a location here.
Related
Throwdown: Chick-fil-A vs. McDonald's Southern Style Chicken
From Ed Levine Eats
Posted by Adam Kuban, May 14, 2008 at 6:15 PM
So a lot has happened since I first hipped you to the retro Good Humor man earlier this week. Who knew that when I was talking to Jose "Jay" Martinez on Sunday that he was one party in bitter feud among ice cream men? The New York Times reported earlier today on the re-emergence of the Good Humor brand in Manhattan and the "cold war" that erupted on a corner on the Upper West Side on Tuesday afternoon:
“I sell Good Humor, too,” said [Ceasar Ruiz, who operates out of a Mister Softee truck]. “But his is more cheap. I sell bar for $2. He might sell for $1.50. Not good. Not good....”
“I’m trying to make a dollar just like he is,” said [José] Martinez, his voice rising loud enough for the other driver to hear. “He’s telling me I have to go. But he doesn’t own this spot.”
“Good Humor started this whole thing,” Mr. Martinez added, forcing a smile and tipping his cap at a passer-by who slowed just long enough to admire the vintage ice cream truck, a restored 1966 Ford. “We’re the originals.”
I was in the middle of this drafting this post when word came in on the Times City Room blog of a drastic shift in the stand-off.
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From Eating Out
Posted by Adam Kuban, May 14, 2008 at 4:05 PM
The Chicago Tribune is reporting:
Over the shouted objections of Ald. Joe Moore (49th), the ban's sponsor, the council used a parliamentary manuever to put the ordinance on the floor for a vote.
The council voted 37-6 to repeal the two-year-old ban, which critics argued had made Chicago--and the City Council--a national laughingstock.
And the folks at D'Artagnan just sent out an email blast celebrating. The D'Artagnan missive, after the jump.
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From Slice
Posted by Adam Kuban, May 14, 2008 at 3:45 PM
Robert Sietsema of the Village Voice revisits Una Pizza Napoletana and, as per his first word on the place, doesn't quite like it:
The pies arrive literally smoking, with charred dough on one side or the other. I ate the standard Margherita, which shocked me with its $21 price tag, Sicilian sea salt or not. It was good, but a little too substantially charred for my taste, and the “bone” (the thickest part of the crust) was a little too doughy. Still, as an example of the Naples style, it was about 95% there.
The other pizza I tried, the bianca, was a white pie (well, duh!) with a heavy dose of buffalo mozzarella on top. To begin with, Naples pizzerias almost never use buffalo mozzarella, preferring the fiore di latte that is the equivalent of our Italian-American mozzarella. While I don’t usually argue with dairy generosity, this pie had too much cheese, lending a rubbery quality to the pie. In Naples, when they apply cheese, it is in small chunks....
Related
All UPN posts on Slice
Photo Gallery: Robert Sietsema Visits Naples, Sends Slice Pictures
Forget UPN, Sietsema lurves Il Brigante for Naples-style pies [VV]
From Required Eating
Posted by Adam Kuban, May 14, 2008 at 12:15 PM
Nick and Blake, the guys behind The Paupered Chef (also contributors to Serious Eats), retooled their site and headed in a new direction a couple months ago. Toward more involved, long-process, obsessive at-home food adventures. I love reading what they set about doing. Today, Blake posts about making guanciale at home, a process that had him sourcing pig jowls (more difficult than you'd imagine), scavenging an extra fridge, and then going about turning it into the bacon that's preferred by Italians and only now just catching on in the U.S.
From A Hamburger Today
Posted by Adam Kuban, May 14, 2008 at 9:45 AM
As ElCapitan points out in an AHT comment, Bobo's Drive-In, one of my favorite burger joints, went in for the star treatment Monday night on Guy Fieri's Food Network show Diners, Drive-Ins, and Dives or, as it's sometimes known, DDD.
I'd been on the fence about Fieri since I started watching his show. He sometimes seems to condescend a bit to the TV audience and the folks he's profiling. But after watching him in action at Bobo's, I've come around. He really manages to convey the specialness of this old-school Topeka, Kansas, drive-in burger joint. And when he picked up on my favorite quality of Bobo's burgers—the great crisp crust seared into it on the hot flat top griddle—my reservations slipped away. After the jump, peep the vid.
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From Required Eating
Posted by Adam Kuban, May 13, 2008 at 6:30 PM
Chopping, dicing, grating, wine-opening. These sounds combine to musical effect in this commercial for the Saclà brand of Italian sauces. Do you hear strains of "Hey, Mickey!" in this beat, too? Listen closely—and watch—after the jump.
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Website: http://www.seriouseats.com
Location: Brooklyn, New York
About: I'm the managing editor of Serious Eats, where I help keep great articles coming at our readers in a steady stream. I'm also the founder of SliceNY.com and AHamburgerToday.com, which explains my pizza and burger fixation here on the site. "I love pizza!"
Favorite foods: pizza, sliders, sushi, kimchi, Japanese curry rice, cha siu bao
Last bite on earth: Some White Castle sliders (plain and cheese), a couple slices from Di Fara, a bottle of cane-sugar Dr Pepper or two.