McNulty’s Blue Eyes Herbal Tea

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Last week I had a tiny bit of a hangover after meeting friends for drinks the night before. The solution? I fried up two eggs, sunnyside up, toasted some bread and squished it all together into an oily, decadent sandwich. And because I was craving something greasy and yolky, it was seriously one of the best bites I can remember having in recent memory: it totally and completely hit the spot.

What does that have to do with tea? Well a week before last, both Craig and I were sick with nasty, ugly colds. And with our sore throats, we didn’t want coffee, we wanted tea. I reached into my cabinet and pulled out a gift that my friend Matthew Horovitz gave me for my birthday: tea from Mcnulty’s Tea & Coffee Co. in the West Village.

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The Science of Fressing

[The Amateur Gourmet is on vacation and, while he’s gone, he’s asked his friends to cover for him. Now comes a post from not just a friend of Adam’s, but a colleague: the director and producer of The FN Dish, Matthew Horovitz. Here Matthew shares with us his knowledge of all things Jewish, fishy and preserved–you’re about to get schooled in the science of fressing.]

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When Adam asked me to guest blog for him, his only mandate was to “write about something that excites you,” so, naturally, my thoughts turned to lox. I recently attended a seminar at New York’s Astor Center at which the Don Corleone of smoked salmon, Mark Russ Federman, broke down all the possible science in the world of Jewish sushi. Federman is the owner and third-generation “Russ” of New York’s fabled Russ & Daughters, a mecca for fressers known far and wide.

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