Archive for the Food to Eat Category


Posted in Food to Eat, TEXT with tags , , on February 2, 2010 by ToroToroTokyo

Di Fara

has been rated New York’s best pizza many times over and I definitely recommend this place! The trek there is worth it. Expect a long line, there are times when people are waiting outside the shop door at  11am waiting for the 12pm lunch opening. When I went there was caution tape tied to the door, holding up a pizza box that said ‘ran out of dough, open at 4’. In a hyper efficient city, this place serves a rustic, almost thrilling experience.

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Posted in Food to Eat, FULL FEATURE, TEXT with tags , , , , on November 20, 2009 by ToroToroTokyo

Linni Kral’s life force is centered on the taste buds. Flavor, smell, presentation, all those things that go into the beauty that is the culinary art is her playground. This feature is an expository on her love affair with the finer flavors of life, the art of experiencing cuisine.

I’d love to say it started somewhere poetic, like when I cracked the sugary crust on my first creme brulee, but in all honesty, I used to be a huge square when it came to food, and coming out of my white-bread cocoon to become the omnivorous creature I am today took some growing pains.

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Posted in Food to Eat with tags , , , , on July 29, 2009 by ToroToroTokyo

Food stylists have a new role to play in the entertainment industry. The general public’s taste has grown more sophisticated, creating a need for real food versus plastic food on screen. The new movie, Julie & Julia, is precisely the place that food is most crucial to the plot. In a movie about food, the dishes need to inspire the audience’s eyes so much so that the mouth begins to water. With this ‘real food’ impetus, so too are the actors treated with a courtesy unique to taste buds.


Of course, there are plenty of times a food stylist has to employ tricks. Cherry pies are filled with mashed potatoes, poultry is partly roasted and painted with Kitchen Bouquet, glycerin and water make beads of sweat on glasses, and ice cream is wrapped around dry-ice nuggets so it won’t melt.


Posted in Food to Eat with tags , , , on July 22, 2009 by ToroToroTokyo

From New York Times Health

1 medium zucchini

Salt to taste

5 medium tomatoes, finely chopped

1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped

1/4 to 1/2 cup chopped cilantro, to taste

1 Haas avocado, ripe but not too soft, cut into tiny dice

3 tablespoons freshly squeezed lemon or lime juice

2 tablespoons extra virgin olive oil

Boston lettuce or romaine lettuce leaves for serving

1. Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.

2. Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Yield: Serves six.

Advance preparation: You can assemble this several hours ahead. It will even keep for a day in the refrigerator, but it will become watery. This isn’t a bad thing if you are serving it over rice, with the juices poured over.


Raw Mush Delight

Posted in Food to Eat with tags , , , on May 5, 2009 by ToroToroTokyo

This recipe is taken from NY TIMES Recipes for Health.



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The Joy in Man’s Mastery of Food

Posted in Food to Eat with tags , , , , on March 4, 2009 by ToroToroTokyo

Man as conqueror plays a significant, if not the most important part in human intellectual and active history. Early Enlightenment thinkers set out doctrines that called for a critical observation of human perception to distinguish how we experience the world, the different between our subjective views and participation in the search for ultimate objective truths. This call to questioning was so man could master the natural realm mainly through the sciences. Wonderfully, this instinct spans all areas of human conduct from artistry to social tolerance and more so in the modern day, food. Below is an excerpt from Mark Bittman’s reflection on his career with food in the New York times (link Here) The innovative working with food and the diversity in such conduct has a center in New York City, and so it is appropriate that this critic expresses his pleasure for simple, tasty, and nutritious creations in the NYTimes. He recently published “Food Matters,” which looks at the relationship between diet, personal and planetary health, and writes “The Minimalist” column in the Times. Recently the Times website archived his ~5 minute cooking videos where his light sense of humour makes known the delight of keeping things simple.

“For the first time, I’m optimistic that increasing numbers of people have come out of the post-World War II dark age of convenience and apathy and are looking for quality – even what you might call wholesomeness – and consciousness about what we put into our mouths and our bodies.

This is important because while food is a necessity that we all share for survival, it’s also a cultural bellwether. Taking control of our food –  knowing where it comes from, selecting it and cooking it ourselves – makes us more thoughtful. Sitting down to a meal and eating with those we care about instead of standing over the sink with a bowl of cereal is an act of engagement rather than one of isolation. The way we interact with food says a lot about how we want to live our lives, and a move toward wholesome food and away from Pop Tarts and fish sticks can only portend good things. “

Visit his website at

Carrots in Fine Art

Posted in Food to Eat with tags , , , , on January 7, 2009 by ToroToroTokyo

Orange Carrots, Yellow Carrots, Red Carrots, Purple Carrots, White Carrots, Black Carrots.
Would you believe there is a Carrot Museum? It’s online, and gives you all there is to know about the beta-carotene rich food and an exhibition of paintings that showcase the carrot.

Careful though, the rumors are true, if you consume too many carrots your skin will turn a yellow-orange. Find out more about this food, or ask Mr. Carrot a question.