Love cheese but can't eat it away from
home.

(I wrote on two lines so you can read between them).

Capeesh...

Signor V.

The Daily News announced their annual "Best Cheeseburger in New York" yesterday.

The Corner Bistro on West 4th Street in Greenwich Village won.

The Dumont Diner in Williamsburg tied with the Crosstown Diner in Throggs Neck for runner-up. I'm only mentioning this because the Crosstown Diner is just a few blocks from my house, and I have coffee there almost every morning.

The funny thing is, I can't remember the last time I had a burger there .

http://news.yahoo.com/s/yblog_localnyc/b...-diner-good-too

"He's still alive! He put away five chili dogs and he's still alive!"

On the other hand, I hadn't eaten for around fifteen hours...

Perhaps this is why I'm not losing any weight?

Signor V.

The five chili dogs aside, it probably is the reason that you are NOT losing any weight! 15 hours is way too long, especially for people at our age. You need to "fuel" your body in order to get your metabolism going...which in turn helps you burn off unneeded fat. This does not mean that you should eat 2 cheeseburgers or two Italian hero sandwiches to get the metabolism going, ( Lord knows I wish that were the case! )

But you should try not to go too many hours without eating otherwise your body will not burn off the unwanted fat and whatever you do wind up eating after waiting a long time will just produce more fat, causing you to eventually gain more weight.

Now enough with the health questions and answers! This is a random food WHORING topic which to me means talking about eating foods that are NOT healthy and good for you!

....Now pass the peppers and sauseeege!

Paczki

Paczki pie? Charity paczki? The sweet Polish dough balls have become big business in Hamtramck, spawning a slew of different paczki-themed treats to use up flour and lard before Ash Wednesday.

While some folks will inhale the sweet treats at Hamtramck's annual paczek-eating contest at noon today at the Polish Legion of American Veterans Post 10, here's a guide for those who would like to appreciate the various kinds of paczki now available:
The Paczki Bomb

What started out as a late-day experiment with leftover paczki at Small's Bar, 10339 Conant in Hamtramck, in 2008 has blossomed into a trend -- liquor-infused paczki....

I just fried up some red peppers with a clove of crushed garlic and a small sliced red onion in some good olive oil. Ate it with a full loaf of seeded bread (Bastone style Italian bread). I really feel bad for people who can't cook such simple things for themselves.

Maybe YOU should be living in Mt. Kisco with Governor Cuomo!!!

If he'll pay the taxes .

Did some more surfing and found this comment.

This is a woman who will throw away a half of container of cool whip but at the same time, suggest you save her homemade "shake and bake" after she uses it on raw chicken and doesn't even so much as put it in the refrigerator. Then she heads on out to the yard to get some leaves that quite possibly could have been peed on by some animal, uses clothes pins to attach them to her stemware and calls it "festive" and "beautiful". How this woman got her own show doing things like this is beyond me.
People who need to leave now: Sandra Lee

Lemon Chicken Stir-Fry
• 1 lemon
• 1/2 cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 10 ounces mushrooms, halved or quartered
• 1 cup diagonally sliced carrots ( 1/4-inch thick)
• 2 cups snow peas (6 ounces), stems and strings removed
• 1 bunch scallions, cut into 1-inch pieces, greens and whites separated
• 1 tablespoon chopped garlic

Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes. Makes 4 servings, about 1 1/2 cups each.
Article

Yeah, real gourmands (like us!) think she's a joke. But she's obviously a very shrewd businesswoman. She's worth a ton of bread today.

More power to her, I say! She exists to relieve the collective guilty conscience of the American working mom. I'm not serving my family crap! It's SEMI-homemade! American working moms, here's a hint. Cook up a storm on Saturday and Sunday and you won't HAVE to worry about throwing together a 10 minute meal. I used to spend my weekends making stews, soups, sauce with meatballs, pot roasts, all the kind of stuff that I could store and use during the week.

Has anyone in NY been to the restaurant mentioned here, Barbuto?

Waxman

JONATHAN WAXMAN wasn’t trying to channel Frank Sinatra with the title of his new cookbook, “Italian, My Way” (Simon & Schuster, $32).

“That was my editor’s idea,” Mr. Waxman said, “even though I love Frank Sinatra.”

But he insisted on writing the book himself, without relying on an experienced author as chefs usually do.

“There was a co-writer for my first book who kept putting in stuff that wasn’t me,” he said on a recent sunny afternoon after the lunch crowd had cleared out at Barbuto, his restaurant in the West Village. “I looked at those little blocks of text and I said to myself, ‘I can do that kind of thing.’ “

His refreshingly offhand, often irreverent voice is certainly there. Here’s how he introduces his recipe for gnocchi with spring vegetables and basil: “I’ve never liked the renditions of gnocchi that I’ve eaten in Italy and America. They were always gummy, covered with béchamel or another yucky sauce.”

Opinions like that back up the “My Way.” But how Italian food became his own, how he put aside beurre blanc for olive oil, that’s a longer story.

Mr. Waxman, a California native who recently turned 60, studied to be a chef at La Varenne in France after realizing he was unlikely to play the trombone professionally. He dreamed of working at Lutèce, but before he could knock on André Soltner’s door, he was sidetracked and became a standard-bearer for the new California cuisine. There were stints at Chez Panisse and Michael’s in Santa Monica, Calif., his first important showcase.

The turning point came in 1984 when he opened Jams in New York. It was a vividly memorable restaurant on East 79th Street with Frank Stella graphics on the walls, California vintages on the wine list, waiters in chinos and a menu that made New Yorkers pay attention to salad and chicken worth eating. With the demise of Jams in 1990, though, Mr. Waxman entered a culinary wilderness for a decade, with brief involvements here and there.

Then he heard the siren call of spaghetti. His friend Tom Colicchio notes in the foreword to the book that in the way Mr. Waxman handled ingredients, “Jonathan has always been, without talking about it and maybe without realizing it himself, an Italian chef.”

The literal transformation began one evening about 10 years ago. He invited a neighbor, Fabrizio Ferri, a fashion photographer, and his wife, Alessandra Ferri, who was a principal with American Ballet Theater, to come to his apartment on the Upper West Side for a bite to eat. Mr. Waxman made Italian food.

“Ferri told me I cooked like his Roman grandmother, simply and with spontaneity,” Mr. Waxman said.

He began to think of the Italian cooking that inspired him at Piero Selvaggio’s Valentino in Santa Monica, Tony May’s San Domenico in Manhattan, Mauro Vincenti’s Rex II in Los Angeles and even the less illustrious Little Joe’s in the Bay area, where he grew up. He would travel to Italy with his friend Jeff Salaway (the late owner of Nick & Toni’s in East Hampton, who once worked at Jams), and had his honeymoon in Venice in 1995.

“It was in my blood,” Mr. Waxman said. “This was the food I was comfortable with, especially the Italian food of Venice and Liguria.”

Finally, in 2003, after insistent coaxing, Mr. Ferri persuaded Mr. Waxman to open Barbuto in what had been the garage of his Industria Superstudio building on Washington Street. Mr. Ferri is a partner. (The name is Italian for “bearded,” which describes Mr. Waxman and Mr. Ferri.) ....

By Amanda Chan MyHealthNewsDaily updated less than 1 minute ago 2011-04-06T22:40:31

-Heavy beer drinkers have an increased risk of gastric cancer, especially if they possess a certain gene variant, a new study suggests.

People who drink two to three beers a day for many years have a 75 percent increased risk of gastric cancer, and those who have the gene variant called rs1230025 but aren't heavy drinkers have a 30 percent higher risk of gastric cancer, compared with people who drank less than a beer daily, the study showed.

But people who are both chronic heavy beer drinkers and possess rs1230025 have a more than 700 percent increased risk of gastric cancer compared with people who consume less than one drink a day and don't have the gene variation, said study researcher Eric Duell, a senior epidemiologist at the Catalan Institute of Oncology in Barcelona, Spain. The gene variant is common and is present in about 20 percent of the general population, he said.

If anybody wants to see what 'tangleguts' looks like go to my FB page and look under "good country food" album.

Jamie Oliver's Food Revolution gets benched "temporarily."

ABC Wimps Out

Am I the only one here who doesn't give a rat's ass about Dancing With The Stars?



Signor V.

I'm jonesin' for a scrapple, egg, and cheese sandwich.

LOVE Scrapple! Maybe even more than Pork Roll

Mmmmm....scrapple with scrambled eggs, toast and home fries.

One of the many things I miss about back home...

Try this:

http://wemissphillyfood.com/scrapple.asp

Go with the Habbersett

Off to 5 Guys...

I just ordered 3 pounds! Thanks for the link!

They also sell cheesesteak sandwiches. Two for $8.00 (total one pound). Is that a good price??

If they're the same frozen Tony Luke's I tried from the supermarket (for $7-something), don't bother -- it's not the same.


Let me know how it is -- I'm not sure I've had Habbersett, but I checked online and it's supposedly one of the best (with Dietz & Watson being no where close)

Umm Good!
Tastes Good!!
Real Good!!!!
To each their own

Thanks, Lilo. I just threw up in my mouth, just a little bit.

Mother of God!

I guess they prefer..soggy eggs.