ocean. Fried Shrimp: Herbie K’s, Shreveport, LA Oysters (any kind): Winchell’s, Mobile, ALA Cookie: Original David's Cookies, New York (from '70s) Bread: Acme, Berkeley (Tie) Bread Line (Wash., D. C.)(Tie) Atlantic City...

I had a tough day of law school finals studying yesterday and decided on a whim to stop in on my way home to see if they had space. The host David could not have been more gracious, sat me at the bar immediately. The house tail...

had in 2005 were in Mexico City; and they were contemporary Mexican from kitchens of the young turks who studied elsewhere but have returned home to put down roots. The grand dame of Mexican cooking – Diana Kennedy –...

, spicy, tender stuff there. After that, I tried Pittman’s on Filmore between Golden Gate & Turk — tasty but fatty. Are those two locations still open? I haven’t looked lately.

this scenario, first. I know I look younger than I am (tho I’m actually an aging baby boomer.) And no, I don’t have the commanding, finger-snapping presence of a "Young Turk" on Wall Street. But why should that get my...

Antique redware turk's head molds. Wonderful colors, fabulous shapes. And they’re always the same price as they were when I bought my first one! BTW, I think that wire contraption/strainer way above here is for poached...

Check out a recent (1-19-09) post by David Lebovitz on why and when corn syrup is used. http://www.davidlebovitz.com/archives/2009/01/why_and_when_to_use_or_not_use_c.html It doesn’t seem to be needed in ice cream.

chua (sour soup) at Malee at Lombard and Van Ness is incredible, that the fesenjon at Alborz on Van Ness is a study in intense flavours, that the banh mi at Saigon Sandwich at Turk and Larkin are things of beauty, and that for...