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The internet can be a such a delicious place. For your edification, here are a few links to what's cooking in the world of restaurants and food today. 

The Ken Burns 3-Part Documentary, "Prohibition," is set to air Sunday on PBS. I'd say his timing is just about right on this, given the recent nostalgia for the 20's of late. Or maybe I've just had too many $13 cocktails with 3 unpronounceable ingredients served by a guy in a vest with mutton chops.

LIFE presents an illustrated guide on how to eat sushi, complete with slightly embarrassing photos of Eva Mendes and Russell Simmon - they're just like us: they eat too much wasabi at once too!  Spoiler alert: California rolls are not from Japan.

Hide your wife. Hide your kids. Killer cantaloupes may not have done their worst yet, from Grub Street.

Anthony Bourdain breaks his own rules of travel on a family vacation and previews the upcoming New Orleans episode of "No Reservations." My kingdom for an oyster po' boy. 

 

 

The Meatball Shop Cookbook

New York's premiere meatball eatery, The Meatball Shop is releasing a cookbook (Nov 1) by Daniel Holzman and Michael Chernow (pre-order here). Here's a meaty preview from the fine folks at  Eater. Count me in. I recently had the good fortune of popping in their West Village store after catching a show at the Mercury Lounge. Though 11:30 on a Monday night, the place was wall-to-wall packed. After a short wait my companions and I were ushered through the noisy dining rooom to a large communal table. The menu is basically a checklist. Meatballs can be taken naked (4 balls), as sliders (1 ball), smashed on a brioche bun (2 balls), on a bed of veggies (3 balls), or on a hero (3 balls). You also can mix and match with five different sauces. It's perfect for the adventurous yet indecisive eater - though a nightmare for the indecisive who suffer from menu anxiety. Considering the small space, the noise and the seemingly endless number of possible meatball combinations one can choose from, the Meatball Shop worked incredibly efficiently. There were balls before us in less than 15 minutes. Among our favorites meatballs were the classic and the spicy pork. The mushroom gravy sauce rocked as well (fingers crossed that it's in the cookbook). For dessert there are mix-and-match ice cream sandwiches wherein you choose the flavor of ice cream as well as the kind of cookie on both sides. The options never end! Madness, I say.

Meatball Hero

I need a hero! 

Written by Charlie Harris at 16:30

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