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- Beloved dive bar Siberia (wall signage pictured at right) to close?
- Get a look at a roundup of "casual dining" burgers on Serious Eats, from Houlihan's, Applebee's, T.G.I.Friday's, and Red Robin, just in case you find yourself trapped somewhere in the middle of the country.
- Jennifer Leuzzi of Snack dives into the rumor mill around Le Cirque. True: Christophe Bellanca, formerly of L.A.'s, L'Orangerie, will be joining the kitchen as of the new year. False: Pierre Schaedelin is leaving.
- To prepare for the ban, Michael Schwartz of the Institute for Culinary Education prepares fried chicken, tarte tatin, and other dishes with and without trans-fats to see if there's a taste difference. After reading the Times article, Slashfood wonders why they didn't test out trans fat-free Crisco.
- And finally, any email with the subject line "Pork and Beer Night" is enough to catch our attention. Starting December 17th, Porchetta's Jason Neroni will be hosting Pork and Beer Nights, with a four-course pairing menu featuring Heritage Foods USA pork and beer from American Beer. $45. 241 Smith Street, Brooklyn, 718-237-9100.
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Item 1: Siberia's already had two chances, and it's not even a genuine dive bar anymore.
Item 2: Three out of four of those restaurants have locations on Manhattan island, and Red Robin has locations in New York state.
seriosuly, Siberia, doesn't matter anymore. It's so ran down and the dive aspect is laughable. glad someone is putting them out of their misery.
I read about a natural fat replacement ingredient called Z Trim on page 90 of the book “You on a Diet” by Oprah’s doctor, Mehmet Oz. I ordered off of the Z Trim web site and have been cooking with it for a few weeks now. It works and its easy. It lowers calories by replacing portions of the oils, butter, and other fats. It also adds fiber to foods, because it basically is corn fiber made into a gel that works like fat in most cooking. They say it is undetectable, and that’s true. My cooking tastes like it always did. I’ve lost some weight, slowly. It’s a sensible approach and its natural. I eat what I want; it tastes as good as it always did, and I’m finally “right-sizing” my body. A total win-win.