July 2010
12 posts
“At Le bernardin we love you so much you earn the title of ‘La...”
– Chef Eric Ripert on Twitter
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bigolpoofter asked: I have a seriously niche garden starting to ripen, and I'm curious how you'd about the permutations of flavor and color available. Along with a few puny pickling cucumbers, I have enormous snake melon, also called Armenian cucumbers; and I've already harvest 6 18" long by 12" around Armenian wonders. I also have eight varieties of heirloom tomatoes, including Black Krim,...
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The Followables: 10 Twitter Performance Art... →
Wow. This is considered “performance art,” according to Flavorpill.
Anonymous asked: I was invited to a small dinner party of three couples with good friends. Between the appetizer and the main course, they passed a pipe around the table as an intermediary "appetizer". However, I found the thought of sharing the pipe after everyone had just eaten the appetizer rather unappetizing indeed. Am I wrong to not want to find particles of food on the pipe, or should I not be...
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venomous porridge: A conversation I have every... →
Me: (tries to visit a local restaurant’s website via iPhone) Restaurant website: I require Flash. Fuck off. Me: I just want to know how late you’re open. Website: Nope. Me: But I’m on my phone. Don’t you have a little “HTML Version” link up in the corner or something? Website: I’m ignoring…
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Ask RuBo: I Served Snacks at a Dinner Party But...
In the New York Times, Florence Fabricant gives advice on the fine points of entertaining at home and eating in restaurants. Here, Ruth Bourdain takes those questions and gives her own fucking answers.
Q. I hosted a potluck dinner for a group of seven graduate school classmates (they are in their early-mid twenties). My husband and I provided snacks, light fare and wine. Most of the guests...
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