Sublime

Every day, I eat a bowl of veggie soup, drink veggie juice, and eat pâté made out of the post-juicing pulp mixed with garlic, lemon juice, kale, spinach, and avocado. I serve it on bananas and other fruits so it looks like sushi.

For sushi, Yui and Kabuto. For dinner close to the Rio, the Fat Greek, Peru Chicken, and Sazón. For when I’m feeling nostalgic for the jerk chicken of my local Crown Heights spots, Big Jerk. Lola’s for Cajun. Milos, but only for lunch. El Dorado for late-night poker sessions. Partage to celebrate. Lotus of Siam to drown your sorrows in delightful T

is chopped parsley. Jiz is any reduced liquid, like demi-glace. When one adds whole butter to jiz, one is mounting, as in monter-au-beurre.

Many people think that spit-roasting meant roasting over the fire, but in fact the cooking took place a good distance to the side of the fire, the meat only getting moved close up right at the end to brown it. This is a similar technique to a modern Argentine asado, where a whole animal is slow-roasted at an angle several feet from an outdoor charc

“One difference between home cooks and pros is acidity level. When you think it’s ready, add another lemon.

Weird. Food one minute, garbage the next.

three fundamental principles: maximize flavor, manipulate texture, and season confidently.