Wine in baby bottles

Wow... This place in New York certainly has an interesting way to serve wine:
http://www.nytimes.com/2009/04/22/dining/reviews/22brief1-002.html

The joke is that the French word for baby bottle (biberon) is also slang for a bottle of booze. The idea to conflate the two originated at Le Refuge des Fondus, in Paris, which La Cave is modeled after, down to the tightly set communal tables and benches that require clambering over your neighbors.

Sounds like a fun place to try next time I visit the Big Apple!

Cooking tofu using the dry-fry method

Hello everyone, and I hope you had a great Easter and Passover!
I just got back from a fun trip to New Orleans, which I will be writing about in the next few days (so much to blog about!)

In the meantime, I thought I'd share this quick tip that I came across on the veg*n discussion list at work. Do you love deep-fried tofu at Thai and Chinese restaurants, but hate frying food at home (or do you just want a healthier option?)

This webpage describes a method to cook tofu that yields a yummy browned crust and makes it soak up more flavour from the sauce/marinade you use. The trick is to use a non-stick pan, no oil, and slowly cook the tofu on medium heat, removing some of the water and giving it a delicious crust.

I tried this last night when I made some barbecued tofu and it was amazing... (Do the tofu as described above, remove from the pan and mix with some diluted barbecue sauce, sautee some onions in a bit of olive oil, and then add the tofu and sauce, simmer for a few mins).