December 2008
4 posts
This article on Milk Bar is such a goldmine
More delicious bits:
What’s the derivation of your Crack Pie? It’s something that I made one day for family meal at WD-50—we used to call it Sunday Funday when the chef was away. They would always tease me for eating all this candy and sugar, so I thought it would be funny to make this sugar pie. It was so good that it got to the point that I had to put it on someone else’s station because I...
“Sugar is so totally the new bacon.”
– Julie
“I never drank milk when I was a kid unless it was with really sweet cereal, and...”
– Momofuku Pastry Chef Christina Tosi on what she calls “Cereal Milk.” [via NY Mag]
She serves a version of this delicacy at the Milk Bar: “We take corn flakes and toast them and steep them in milk, strain them, and then there’s a very small portion of sugar and salt just to balance...
Momofuku Bakery and Milk Bar →
Warning, this is NSFW (if you’re prone to snack attacks).
[via Julie]
April 2008
1 post
School Lunch
When I was in first grade, you were only cool if you brought your lunch from home, in a plastic lunch box, preferably with a Garfield sticker on the outside. Kids who ate school lunch were generally looked down upon as supremely gross (for eating, without complaint, the “faux” hamburgers - “Don’t you know those are *soy* burgers” the mean girls would snidely remark to...
March 2008
13 posts
WHAT. THE. FUCK.
Tam Tams are, apparently scarce. And I call “bullshit” and “unacceptable!” Its Hide the Matzo, for Real: Where Are the Tam Tams? - City Room - Metro - New York Times Blog This is REALLY uncool, Manischewitz. Your starchy Tam Tam crack’s are one of the only highlights of Pesach-time snacking. And you went and made less of them this year? Why would you do that? SILENCE...
Tooth in Advertising
Via Boing Boing, an eye-opening gallery of food products side-by-side with their photographic representations. Is it bad that I still want to eat the food? Because I still want to eat the food. -Julie
An addendum for peanut allergy sufferers
Those allergic to peanuts need not fear yesterday’s recipe: You can have your bird’s nest and eat it, too, by making a simple modification to the recipe. Skip the peanut butter in the recipe in favor of something non-nut derived like soy butter instead (thanks, Julie!). And instead of peanut butter chips, use butterscotch or chocolate chips. You can also omit soy/nut/etc. butter...
WatchEaster must be an especially busy time for one of our favorite writers (and now video producers) on all things adorable, Amy Kellner. With episodes on bunnies, hamster houses, puppy halloween and special needs pets, here’s Amy’s ode to cute cupcakes. Enjoy.
Snack Attack
Whenever I travel to a foreign country, one of my favorite activities is heading to the local grocery store or corner store in search of unusual snacks. I’m especially fond of flavors of chips that reflect something very specific about the taste buds of the local culture. In Prague, you’ll find paprika spiced or ham flavored potato chips; in Mexico “chile con limon” is the...
Chic Chocolate: Mast Brothers
Some of the loveliest chocolate bars I’ve ever seen are made by the Mast brothers, Rick and Michael, who are based in Williamsburg, Brooklyn. Mast Brothers Chocolate’s handmade artisinal bars are wrapped in Italian paper that make them look like tasty little books or old-fashioned parcels from a general store. They’re $7 each at Urban Rustic. I’m dying to try the Fleur de...
Pig Porn
I’m guessing that the Brooklyn Kitchen is frequented by a number of staunch vegetarians, because they prefaced a recent mass email about a new meat-oriented cooking/prep class they’re offering with a “Not Safe For Vegetarians” warning, as though opening a message with a diagram of a pig and its various parts was akin to viewing internet porn. The class is “Pig...
Spicy and Irish-y
Over at Maud Newton today, there’s the kind of epic recipe that reads like an intercontinental romance between corned beef and chile: The Mighty Irish Tamale. It involves no less than 48 hours and a lot of Guinness (both consumed and for the dish itself). It’s the creation of writer Jim Ruland, a third-generation Irish-American and his wife Nuvia, a second-generation Mexican-American....
Some Tony for St. Patty
Anthony Bourdain went to Ireland recently, where he toured Belfast and chatted with at least a dozen men I would have sex with. More to the point, he ate some steak & kidney pie, and visited Chef Paul Rankin, who uses kimchi in his dishes, as well as “great Irish ingredients,” like loin of lamb and spiced potatoes. -Julie
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February 2008
2 posts
The LEADER in food transglutaminase
“ActivaTM TG is THE WORLD LEADER in food transglutaminase!” I stumbled upon this product while checking out L’Epicerie’s “Molecular Gastronomy” division of products. After all, who couldn’t use a few syringes in the utensil tray? Watermelon caviar can’t make itself. Transglutaminase is a “naturally occurring enzyme that acts to link...
