Saturday, June 2, 2007

Bits and Morsels

"Bits and Morsels" by Jordana Z, is an ongoing collection of information from the world of the foodies and foodblogs:

My favorite place to relax in the heat of the summer is Café la Fortuna. Located at 69 west 71st street, it is the oldest café on the west side of Manhattan. John Lennon used to frequent the café so often that he had his very own table. Café la Fortuna serves only light sandwiches and desserts (which are delicious) but what makes this café unique is the garden in the back of the restaurant. I have friends that go there every Sunday with a book in tow and spend all day in the garden. It is the perfect spot to linger for hours over a great cup of coffee and some of the best Italian cookies in the city.

The desserts at Café La Fortuna
Parenting tips. This week the dining out section of the New York Times featured an in-depth analysis of the effects of children’s menus on their nutrition. For whatever reason it is assumed by most people that kids crave foods like chicken fingers and macaroni and cheese. So most kid’s menus offer just that, fried chicken fingers, macaroni and cheese, and other unhealthy treats. However it is the salience of this unhealthy and bland food on kid’s menus that is turning kids into picky eaters. The new trend in kid's menus is to offer them the same food that ma and pa order, but in smaller portions. [The New York Times]

This week Frank Bruni reviewed Katz’s
delicatessen and gave it one star. Of all the restaurants he has reviewed to date, none has had the staying power of Katz’s. It’s been in business since 1888 and no other restaurant reflects the culture of New York City so accurately. There is a possibility that Katz’s might close due to rising rents (surprise). So stop by for a pastrami sandwich and savor the experience while you can. [The New York Times]

History on the plate.
Worcestershire sauce is an essential ingredient in all savory foods ranging from burgers to Bloody Mary's. This week in 1892, Lea & Perrins trademarked Worcestershire sauce, and it's amazing how powerful that brand has become. Most recipes today that call for the savory sauce don’t even mention Worcestershire, they just tell you to add some Lea & Perrins. Personally, I use the stuff almost everyday. [The Old Foodie]

Show me the shochu.
Shochu sales in New York City are booming. Shochu is an ancient Japanese beverage that tastes like vodka but has very little alcohol in it. Shochu can be made from barley, buckwheat, sugar, sweet potatoes, or rice and it won’t give you a nasty hangover. Next time you are out for sushi, order some shochu instead of the usual Sake. [Gridskipper]

Shaken Up. This week in the New York Post, Steve Cuozzo very angrily butchers Danny Meyer’s Shake Shack. This is the meanest review I have ever read. Shake Shack is a glorified burger stand in Madison Square Park. The food isn’t horrible but it’s not always worth the hour-long wait. From the tone of this review it sounds like Cuozzo has a personal beef with Shake Shack. [The New York Post]

Everything tastes better fried and Oreos are no exception. Check out the fried Oreo recipe and the very appetizing photo. When presented in the scientific context of Molecular Gastronomy, a food as basic as a fried Oreo can be quite elegant and complex. Eat up! [Hungry in Hogtown]

Till we eat again,

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