Hiphopopotamus's Profile

The pasta dish seems to be burnt penne with whole cloves of raw garlic. I'm gonna skip that one. But now I want mussels...

NYC Riesling fans should make a trip to Terroir, where they literally only had Riesling on their menu for their 'Summer of Riesling.'

There are Tribeca and E. Village locations, I'm partial to the E. Village one because the owner practically lives there. Paul Grieco, a man so in love with Riesling he has RIESLING! tattooed on his arm (and is among the world's best sommeliers, so he knows what he's talking about). He's also certifiably crazy - you will never find a more informative or educational discussion about wine.

I got one of these a month or so back (after I first saw about it here, thanks for the heads up!)

It's a treat. The wire cutter works surprisingly well and the pasta comes out great. And its sturdy enough that I was able to clean out a lot of the hard to reach spots by just letting it dry out and banging it against the counter.

My only complaint is that, being attached to the KitchenAid, is that there is little room underneath the attachment for the pasta to come out. No problem for shorter pasta, for longer cuts it piles up on the counter and sticks together - it required a lot of frantic flouring, gathering, pulling to the side, cutting, reflouring and then getting back to the next back that was making its way out of the press.

I've taken to raising the KitchenAid up on a stack of books.

I tried to enjoy one of these treats at Diablo except that the bartender was such a gigantic ass that I decided I'd rather not give him any of my money. Though the extra coldness of a frozen beer would have been nice in there since they don't use air conditioning in the middle of summer.

Goes great with unicorn meat.

I cannot say enough good things about the Curieux, except that there are too few places that sell it, so I would rather everyone not go out and buy the bottles I was planning on consuming (though it is popping up with more reliability in the Whole Foods beer section).

Tastes like bananas, and vanillia and caramel, and about 13% alcohol to boot.

Nikon (and maybe others, I don't know) actually has a 'Food' mode on its newer point and shoot cameras designed for just such purposes.

I don't know exactly what they are tweaking in their, but I am guessing it is a warmer color temperature and a wide aperture for a shallow depth of field... both of which you can adjust yourself on any camera that has a 'Aperture Priority Setting'

http://www.slashfood.com/2009/07/22/does-your-digital-camera-have-a-food-setting/

Heed Frank's warning... it takes a LOT of sap. One tree is going to yield about one pancakes worth of syrup.

If you are truly masochistic, you can also make Birch Syrup the same way - but its a 100:1 ratio instead of 40:1.

I use and love Bodum's 8-cup French Press. It's a bit of an overstatement as it brews only 4 healthy-sized mugs of coffee, but it definitely overcomes the drawback of the traditional 1 or 2 cup press. Plus it's a fairly elegant stainless steel pitcher design, so it looks nice for serving.

I got an Ebilskiver pan for Christmas... definitely want to get down to mastering those little treats.