ONLINE SHOPPING Have you done any shopping on the web yet? Check this out and if you haven't shopped yet, you may find this too hard to resist. The graphics and info are as scrumptious as what they're selling.
MAGAZINES New E/mags for foodies are popping up all over. Click here for a few reviews!
HOT CHEFS Who's hot? Who's cooking where and how did they get there? What are they cooking? Plus DINER DISH
RECIPES The net is loaded with recipe files. Here are a few links to get you started. A TIP ON CARAMEL SAUCE
RESTAURANTS More of this is needed. Not enough restaurants are on the web. Read on if you want your restaurant to be featured in this slot.
LITERARY FEASTS Remembrances of repasts in literature from the ancient greeks to modern fiction. Herman Melville's Chowder, Take one.
THE ADVENTURES OF CYBERCHEF; OR, DOWN AND OUT IN NEW YORK AND THE HAMPTONS Follow cyberchef and his family on their quest for serenity and peace . Experience the joy and heartbreak as they contend with the enormous stress of restaurant life.
MAILBOX What the readers have to say. Your E-Mail posted.
I don't really recall much eating taking place during my stay in Ireland. One morning though, my roommate Paddy awoke with a voracious appetite and unreasonably, or so it seemed, felt the need to include me in his search to sate his own. I had never seen him eat more than tea and scones, or maybe one of those cellophane wrapped sandwiches with a single slab of cheese known generically as pub grub. He told me now that he was in the mood for a victory breakfast and all fell into place. The previous night he had taken me to a building on the Trinity campus that housed pool, billiard, and snooker tables for the relaxation of the student body and friends. Anyway, he taught me the game of snooker and kicked my butt. We walked to a neighborhood store that never seemed to have anyone in it and looked to have had no stock on the shelves whenever I had chanced by. It turned out to be an Irish butcher shop and Paddy came away with all sorts of sausages, boiled meats, a big slab of bacon, a dozen eggs, and yes, potatoes and cabbage. He insisted on cooking so I let him at it and an hour later there was a pile of food on the kitchen table the likes of which I hadn't seen in my year in Erin thus far ---a huge plate of dark purple sausages --- another of snow white sausages --- a platter of regular American looking sausages, and thick slabs of bacon. The last two I was duly informed were called bangers and rashers. There were easily a dozen fried eggs gleaming in the light from the pork grease they were cooked in. Rounding off this not-so-spa fare was an enormous bowl of boiled potatoes and cabbage swimming in butter.
Paddy assured me, as incredible as it may have seemed, that this was a very, very, typical Irish breakfast.