Life In Da Burbs

Courtesy of the NY Times By ALEX WITCHEL Published: October 31, 2007 I KNOW that denial is not just a river in Egypt, because I'm drowning in it right here in New York. Even though one stepson left for college nine years ago, the other five years ago, I am still cooking for four. Andrew Scrivani for The New York Times Recipe: Mistral's Chicken With Garlic (October 31, 2007) Truth be told, I'm usually cooking for six, because as masters of the last-minute bait and switch, these boys trained me well. An hour before dinner, a pair of pleading eyes would invariably appear beside me at the stove. I would hear a woeful tale of a starving friend, home alone, bereft. It was never mentioned that, say, the friend's parents took off for the weekend house in Connecticut without him because he was late again. I found out stuff like that later, after eve...

Sushi of Gari - Highly Recommended Japanese, Sushi 402 E 78th St, New York 10021 Btwn 1st & York Ave Phone: 212-517-5340 Fax: 212-288-9235 I've been obsessing to go to Sushi of Gari for a while and today was the day my dreams came true. My wife and I got a call from a friend from Japan and he invited us to have dinner in the city. Good sushi was due and we made the call to visit Gari. My first, my wife's third time. When it comes to sushi, I'm a purist.. and I gotta say, I didn't want to "love it", but it was just that good. Gari himself wasn't there, but this place definitely gives Sushi Yasuda a run for his money... Polar-opposites when it comes to the execution of sushi... but like anything good, when you are the best at what you do, you're doing something right. Sushi of Gari is Extremely PRICEY but well worth the experience. So unless you print money in you...

I don't really keep up with Japanese fashion and or celebrity gossip... But this "Ebi chan" seems to be in the spotlight a lot these days. She was just spotted by an acquaintance in Soho today doing a photo shoot for a magazine. Naturally, I looked her up and Yes... she is quite attractive. This is just tooooooo good. Ever see "What Women Want"? Mel Gibson's character is talking about the 'good old days'. When models wore bikinis and posed under water falls... Seems like those good old days are back in the advertisement world? Well at least in Japan!

http://www.people.com/people/article/0,,20153804,00.html?xid=rss-topheadlines Heidi Klum's Risqué Story of Falling for Seal WEDNESDAY OCTOBER 24, 2007 08:05 AM EDT By Mike Fleeman Seal, Heidi Klum and Oprah Winfrey Photo by: George Burns / Harpo Productions INC. If Seal and Heidi Klum 's children ever ask about how their parents fell in love, the couple may have to make something up. "I met him in a hotel lobby in New York City and he came in just from the gym and I was sitting there and I was, like, wow," Klum tells Oprah Winfrey on her show's Superstar Couples episode set to air Thursday. Wow, as in Seal was wearing bicycle shorts. "And I pretty much saw everything," says Klum. "The whole package." From that moment on, the passion never died. The couple, in a rare joint television interview, say on The Oprah Winfrey Show that they've worked to keep those early feelings alive. "The most common hiccup,...

courtesy of NYTimes How to Get Junior to Eat His Veggies Turns Out to Be (Too) Common Knowledge By MOTOKO RICH Published: October 19, 2007 Jessica Seinfeld, the comedian Jerry Seinfeld 's wife, has a hot best seller with "Deceptively Delicious," a cookbook for parents of picky eaters. Ms. Seinfeld's celebrity and an appearance on "The Oprah Winfrey Show" have helped propel the book to the No. 1 spot on the hardcover Advice, How-To and Miscellaneous list in The New York Times, where it will make its debut a week from Sunday. Skip to next paragraph Heidi Gutman/NBC Some recipe ideas in Jessica Seinfeld's cookbook, "Deceptively Delicious," are in another recent book. But a number of readers posting on Amazon.com and Oprah.com and other Web sites have pointed out some similarities between Ms. Seinfeld's book, which was published this month by Collins, an imprint of HarperCollins, and another cookbook pub...

Ladies and Gents, Saturday 1:00 pm Central Park Sheep Meadow - Adjacent to Tavern on the Green map My (george) cell : if you are lost. 201-673-3522 Here is a quick list of who's coming and who's bringing what. 1 - 2 - As far as Drinks... Let's settle on BYOD (drinks) 3 - Attendees : George (Junko) - Tsukune & Shuumai Gina (Ryan) - Tandoori Chicken & Temari Sushi Anisha (Neil) - 3 types of NamaHarumaki Ayako (Caleb) - ? Monika (Mike) - Katsu Sando Cordy - Inarizushi & Veggie Babaganoush Pat - Australian Anzac Cookies Devin (Ayano) - Pumpkin Pie, Octoberfest/Pumpkin Beers? Kohji - Utensils (Napkins, Cups, Plates and Forks) Maybe : Mia - Store bought something Reina - Store bought something (Dessert) Mana - Store bought something Hope the weather cooperates. Dress in layers guys!

Date : Saturday (Oct 13th) Location : Central Park... one of the Great Lawns - TBD Time : 1 pm Reason : Get together Activities : Picnic, Football, Frisbee, Ninin-Sankyaku, Potato sack race, etc... dear all... please prepare 6 to 8 portions of your dish so that everyone can have a bite. George (Junko) - Tsukune & Shuumai Gina (Ryan) - Tandoori Chicken & Temari Sushi Anisha (Neil) - 3 types of NamaHarumaki Ayako (Caleb) - ? Monika (Mike) - Katsu Sando Cordy - Inarizushi & Veggie Babaganoush Pat - Australian Anzac Cookies Kohji - ? Devin (Ayano) - Pumpkin Pie, Octoberfest/Pumpkin Beers?

I had the pleasure the other day of watching Chef Yosuke Suga of L'Atelier de Joel Robuchon cook on my kitchen stage. It was the 2007 New York Mutual Trading Restaurant and Food Show and we invited a few chefs to come down, and cook using our Artisan Japanese Ingredients. It was so much fun to see professionals doing their thing. Chef Suga just happens to be the most amazing Chef I've ever seen. His technique and movements in the kitchen are perfect. No wasted movements and everything he does is perfect. For instance, he quennelled some freshly made ice cream using just one spoon and 2 brisk scooping motions. My eyes almost popped out in amazement. It was perfectly shaped and pretty awesome to watch up close. Here is a dish he created a few months ago and got his mentor Joel Robuchon excited... Le foie gras fumé en duo d’anguille caramélisée aux saveurs orientales It's pretty cool to get a pat on the back by a culinary legend... But according to Chef Suga, it was more l...

Harry Smith hits the kitchen with chef and cookbook author Hiroko Shimbo and learns to cook Japanese cuisine ahead of New York's Japanese Food and Restaurant Show. Japanese Cooking Lesson (4:15) (CBS) Learning about Japanese cuisine is about learning to think small and intense rather than big and explosive, the way many Americans cook (think jambalayas, burgers with five toppings, chilies with seven toppings, Chicago-style hot dogs with too many toppings to even count). Cookbook author and food consultant Hiroko Shimbo, who is running the demonstration kitchen at the ongoing Japanese Food and Restaurant Show in New York, dropped by The Early Show to give co-anchor Harry Smith a quick taste of some of the small dishes with huge flavors. "Japanese cooking is very light," she explained, "because it is based on water and fire." The 14-year-old Japanese Food and Restaurant Show features Japanese food products, including rare artisanal ingredients m...