Happy Friday, everyone! Here's this week's installment of Friday Fanfare for your reading enjoyment -- have a great day!
View of Roosevelt Island from the Roosevelt Island Tram
Some noteworthy eats from this week:
- Mexican cheese fiesta fondue and dark chocolate fondue
- vaca frita (skirt steak, avocado, fried eggs, and rice) from Calle Ocho
- hors d'oeuvres at the Dirt Candy Cookbook launch party with Marcus and Christine
- hot dogs from Asiadog with Marcus
- pork yeero pita with Prassino tzatziki (i.e., Greek yogurt spread with basil, shredded cucumber, garlic, and lemon zest) from GRK
- Alpine and Classic mac 'n' cheeses from S'Mac with Jess
This week's list of ruminating reads:
- Detective work regarding what I call "restaurant algebra" -- related to this piece by Mark Bittman of The New York Times about having a "regular place" in the city.
- On the chemistry and science behind "weird" food combinations from Bon Appetit magazine
- From Away on how to start a food blog -- great resource!
- Interesting essay on "finely calibrated and unwavering personal authenticity" in Food Arts.
- Sea otters may be helping global warming by eating sea urchins -- only with the response from Lisa asking, "Does that mean I'm helping global warming by eating more uni?!"
- Perfect pie crusts by way of parchment paper mats in Acquired Taste magazine.
- Carrot crayons?! How rad!
- Eater National's thirty-three of the country's most anticipated restaurant openings for 2012!
- See the world's largest cappuccino covered by the Huffington Post.
- Learn how to make chocolate curls with The Delicious Life.
- Elizabeth Olsen on namedropping for restaurant reservations and menu consulting.
- Slate reveals the best way to use lemons in everything.
- Loving these Julia Child quotation letterpress prints at Pot & Pantry in San Francisco (via SF Girl by the Bay), even if one of the quotations is miscited.
- Oh Happy Day shows how to perfectly frost a scallop-textured cake.
- Chef Eric Ripert as Stanley Tucci's sous chef on an episode of On the Table.
A round-up of drool-worthy recipes:
- blackberry negroni from The Forest Feast
- edamame dumplings from Love and Lemons
- roasted onion dip from Spoon Fork Bacon
- perfectly fried egg by Chef José Andrés from The New York Times
- crisp lamb with yogurt and scallions by Chef Carlo Mirarchi of Roberta's from The New York Times
On the blotter for upcoming noms:
- Chef siblings Eli Sussman (line cook at Mile End Delicatessen) and Max Sussman (chef de cuisine at Roberta's) will be signing their new cookbook, This is a Cookbook: Recipes for Real Life, at Williams-Sonoma Columbus Circle on Saturday!
- Team from Fat Radish opens new oyster restaurant called Leadbelly this week!
- Lovely review by Adam Platt of New York magazine on Battersby in Brooklyn.