Are you a fame-hungry cook who loves grossing out your dinner guests by feeding them fermented squid gut fondue or sesame-crusted bull nuts or something? Have you been a little concerned that this might not be enough of a niche for you to travel the world, while becoming rich and famous?

We feel for you, and we're glad to let you know this could be your moment. A Manhattan-based production company is looking for someone just like you to star on the gastro version of "Dirty Jobs."

Congratulations are in order today. Gary Jonas and Allison McDowell, the owners of The Farm on Adderley in Ditmas Park, are getting married this weekend. They look exactly like these puppets.

The Farm on Adderley
1108 Cortelyou Road

(718) 287-3101

(The restaurant is closed today and through Labor Day)

Photo by Chris Gat

Thor is looking for some line cooks and a sous.

Los Dados needs some front-of-house staff as well as cooks, ASAP.

Jacques Torres is looking for a factory member who can lift 50 pounds without throwing out her back and/or whining a lot. We're out, and it's the second one.

Monkey Bar needs some cooks.

Malarks, get that thumb ring to Soho, stat. A new upscale New American place needs some raw bar dudes and some line cooks.

"This is something new we're experimenting with," the woman behind the counter at Ram's told us, handing over a neat, golden-fried package. "You'll be my guinea pigs."

And we were happy ones, because this house-made pakora of sorts was crisp and flaky and filled with curry goodness, like potatoes, beans, and carrots. Of course, there's also very good roti here, and now, they're also frying up fish from Famous Fish Market on 145th and Saint Nicholas. The owner liked the fish up there, so she made a deal to buy it and the batter and bring a little Harlem fish and chips to Sunset Park. Smart woman.

Ram's Trini Roti Shop

5014 Third Avenue

Brooklyn

(718) 439-4090

Honestly, I am uninterested in Pinkberry, and really, any other frozen yogurt chain. But last night, a friend got real excited to stand in line for the stuff, and so we shared a 5 ounce cup of the plain yogurt with mangoes, raspberries, and rice cakes. I wanted to marry the rice cakes, but found the yogurt lemony, which is just not my thing.

We are often impressed by Sietsema's vocabulary. This week, we learned the word "fusty," and we intend to not be able to remember it next time we're playing scrabble, or the next time we see some old people doing the electric slide and want to make a smart comment about the scene.

Moving right along. Our Man moons over the big, fresh-baked pitas at Olympic Pita on West 38th Street this week, as well as the various pickles, the Iraqi kebabs, and garlicky hummus. But baba fans (holler), steer clear. Somehow, the eggplant dip tastes like Miracle Whip. Gross.

Olympic Pita

58 West 38th Street

(212) 869-7482

George Lang, at 83, seems to have lived several lives洋any happy, and some incredibly difficult. Over the course of an hour or so, Lang talked about being a child violin prodigy and eventually playing with the Dallas Symphony Orchestra. As a teenager, he was a 100-meter running champion. Later he escaped Hungary, where his entire family perished in the concentration camps. At 21, Lang came to New York and rented a bed in Hell's Kitchen while working as a dishwasher, then later as a saucier at the Plaza and a manager at an Italian wedding factory on the Lower East Side. He is an impressive calligrapher, a former Fulbright Scholar in Italy, and a writer at Travel and Leisure; he ran the Four Seasons; and, of course, he revived the Cafe des Artistes and became the first international restaurant consultant. Oh, and last Christmas, he hung out with the pope. What did you do?

Restaurant Girl's second review is in, and over at Gawker, we see our first example of the problem with a non-anonymous critic. We may not always know whether the restaurants spot her, but when she gives three stars, readers will have plenty of reason not to trust her. As my slightly preachy journalist dad always says, pushing up his sleeves for emphasis, "a conflict of interest -- or the appearance of one -- Same thing!"

To our surprise, Marcus Samuelsson has signed a deal with Starbucks that is detailed in a lengthy press release today. The collaboration is called "Coffee is Culinary," and consists of two new coffee blends, two new baked items, and then there's this paragraph:

Discover the Foods, Flavors and Inspirations of Marcus Samuelsson

In his cookbook, Discovery of a Continent: Foods, Flavors and Inspirations from Africa, Samuelsson shares his stories of the land, the people and the traditions of Africa through his artfully prepared dishes. Any one of his creations can be paired with Starbucksｮ coffee to enhance the rich flavors of both the cuisine and the coffee experience. Additionally, Samuelsson selected five original recipes for inclusion which were developed by Starbucks store partners (employees).

Readers, if you are from, or have visited, El Salvador, please tell me: Are all the restaurants lit in one very intense color? I did a little late-night pupuseria-hopping and found that, at least in Washington Heights, this is the case.

My date and I started at the orange place, where he glowed like a jack-o-lantern with dreadlocks and the pupusas were fantastic, and then we moved onto the blue place, where he looked a little under the weather, and, more important, where the food was much less impressive.