†4 November, 2009

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cakelin: bryanmckay: Beer float? This was good! I don’t think it would’ve been as palatable with any other type of beer, though. Even with this, there’s a moment at the beginning that just tastes… wrong. But immediately after it tastes chocolaty and rich and sweet but also a little bitter and complex. Really nice. Young’s Double Chocolate Stout! I spent all summer searching for it in England to no avail. Even the Young’s pubs didn’t have it, how perverse. Where can this be found? Update: Trader Joe’s - TJ, my man. Thanks bryanmckay!

cakelin:

bryanmckay:

Beer float?

This was good! I don’t think it would’ve been as palatable with any other type of beer, though. Even with this, there’s a moment at the beginning that just tastes… wrong. But immediately after it tastes chocolaty and rich and sweet but also a little bitter and complex. Really nice.

Young’s Double Chocolate Stout! I spent all summer searching for it in England to no avail. Even the Young’s pubs didn’t have it, how perverse. Where can this be found?

Update: Trader Joe’s - TJ, my man. Thanks bryanmckay!

3 November, 2009

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Steampunk'd

A steamy tidbit from Bruce Feiler’s “My Life as a Hand Model,” originally published in Gourmet and anthologized in Best Food Writing, 2004.

In the old days, photographers made steam by combining the vapors of ammonium and hydrochloric acid, but steam made that way doesn’t dissipate and it looks chemical. Later, they began hiding calcium smoke chips around the food. In recent years, they’ve tried dry ice, cappuccino makers, even theatrical foggers. Fernbach found that one surefire technique of getting steam from, say, a baked potato, is to stuff it with a moistened tampon. “The mixture of concentrated moisture and heated surroundings produces the most gorgeous steam,” he said.

29 October, 2009

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Future Comestible Experiments

  • ostrich egg omelet
  • boot of butterbeer
  • self-cultured kombucha
  • a whole pig’s head
  • eggplant desserts

♫27 October, 2009

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[Flash 9 is required to listen to audio.]

Vampire Weekend - Horchata

Here comes a feeling you thought you’d forgotten

The one and only horchata I’ve ever had was from Felipe’s, the standby burrito place of late nights. It had a strong dose of cinnamon and a few too many heaps of sugar disguising what tasted like the dishwater from an emptied bowl of rice pudding. Additionally, it came in a paper cup emblazoned with Coca Cola logos. No lid or straw even! I let it sit, unfinished, on my desk as the ice melted and the drink went lukewarm. When I finally dumped it out, there was chalky white gunk on the bottom.

You can download Vampire Weekend’s now not-so-new single here.

19 October, 2009

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(S)WINE AND CHEESE PARTY

Drinks:

Food:

  • Bacon-maked brie
  • Gouda (it smells like sausage!)
  • Goat cheese with lardo, pancetta, and/or prosciutto
  • Head cheese

Disclaimer: This party is not suitable for vegetarians or practicing Jews.

Since I do not have the wherewithal (read: financial resources) to make this happen, I can only live vicariously. Please throw such a party and report back. Photos would be a bonus. Thank you, good people of the Internet!

†18 October, 2009

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Celebrate the Mid-Autumn Festival with Butt-Shaped Mooncakes | Serious Eats Goatse mooncake, lower right! (Those are two words I never thought would go together.) If I can’t share stuff like this on tumblr, where can I share it?

Celebrate the Mid-Autumn Festival with Butt-Shaped Mooncakes | Serious Eats

Goatse mooncake, lower right!

(Those are two words I never thought would go together.)

If I can’t share stuff like this on tumblr, where can I share it?

13 August, 2009

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saladandcandy:

Main Entry: Kummerspeck
Pronunciation: Dunno. Phonetic?
Function: Noun
Etymology: German
1. Literally means “grief bacon” but refers to the excess weight gained from emotional overeating

Looks at tummy. Oh hallo Kummerspeck.
†20 July, 2009

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What are those pink cones? Does it look like something you want to eat? The New York Times article on gyros has caught me at a critical time in my attempts at feeding myself. I have no idea gyro meat was of the same family as hot dogs, albeit molded into larger shapes. With a wonky microwave as my only appliance, cooking has not been possible and eating out is too painful for the wallet. Kebab carts to the “rescue”! Perfect after a night at the pub and easy on the wallet too. Terrible for the heart and liver though. The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. (“You can never be too careful,” Mr. Tomaras said.) Hydraulic pressure — 60 pounds per square inch — is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero.

What are those pink cones? Does it look like something you want to eat? The New York Times article on gyros has caught me at a critical time in my attempts at feeding myself. I have no idea gyro meat was of the same family as hot dogs, albeit molded into larger shapes. With a wonky microwave as my only appliance, cooking has not been possible and eating out is too painful for the wallet. Kebab carts to the “rescue”! Perfect after a night at the pub and easy on the wallet too. Terrible for the heart and liver though.

The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. (“You can never be too careful,” Mr. Tomaras said.) Hydraulic pressure — 60 pounds per square inch — is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero.

†9 July, 2009

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Spicy Chicken Sushi (Fancy Popeyes Chicken) by FancyFastFood Oh hai, dinner party‽ Click through for recipe and other ways to fancy up your fast food. And for the record, Popeyes is undoubtedly my favorite fast food joint. Mmmmm, spicy, hot, and greasy chicken carcasses.

Spicy Chicken Sushi (Fancy Popeyes Chicken) by FancyFastFood

Oh hai, dinner party‽ Click through for recipe and other ways to fancy up your fast food. And for the record, Popeyes is undoubtedly my favorite fast food joint. Mmmmm, spicy, hot, and greasy chicken carcasses.

※19 June, 2009

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〉〉 Honey Lavender Ice Cream

Hands down, this may be the best flavor of ice cream I’ve ever had.* Most compelling food item from the three bakeries/cafes we hit up today. Unfortunately, the lady at this cafe was very rude and I have no inclination to return. Thank god for online recipes!

*Aside from guilty favorites like cookie dough and birthday cake or a good classic strawberry.

†11 June, 2009

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thingslizlikes: uitwaaien: Dear readers, I promise this is absolutely the last food post of the day! Just had to display the pretty pear clafoutis that Sar and Liz made today. My friends are shaping up to be quite the bakers yes? ^_^ Yes. That’s right. We made a pastry with a name I can’t even pronounce. And it was delish. Clafoutis, clafoutis, clafoutis! I love this word, when I can pronounce it. This pear clafoutis is pretty awesome. Karm, don’t discount your own efforts!

thingslizlikes:

uitwaaien:

Dear readers, I promise this is absolutely the last food post of the day! Just had to display the pretty pear clafoutis that Sar and Liz made today. My friends are shaping up to be quite the bakers yes? ^_^

Yes. That’s right. We made a pastry with a name I can’t even pronounce. And it was delish.

Clafoutis, clafoutis, clafoutis! I love this word, when I can pronounce it. This pear clafoutis is pretty awesome. Karm, don’t discount your own efforts!

†10 June, 2009

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chirp: cellular mitosis, as illustrated by Krispy Kreme donuts; food art by Kevin Van Aelst

chirp:

cellular mitosis, as illustrated by Krispy Kreme donuts; food art by Kevin Van Aelst

†2 June, 2009

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Baked a cake for mom’s birthday! It was originally supposed to be a Raspberry Chocolate Bundt Cake, but there was a whole lot of improvisation. Fingers crossed that the taste will complement the looks. Since I halved the recipe, I didn’t want to bake it in a bundt pan. But because I substituted brown sugar for white and oil for butter (the original recipe called for half and half of each type of sugar and fat, how fussy!), I was also deathly afraid the cake would be too moist and sink on me. Luckily it didn’t! And amidst trying to figure out how long to bake the cake after halving the recipe, I forgot what time I put it in the oven. Lots of careful watching ensued. To top it all off, I had buttered and floured the pan so the sides of the cake turned out a lighter color than the top. I ended up pouring a simple chocolate syrup over the sides, which did the trick. Sticky chocolate syrup also makes great glue….just fyi. It also helps that the cake itself isn’t so sweet, so it adds some flavor. Finally garnished with more fresh raspberries, mint leaves from the backyard, and a sprinkling of powdered sugar. PRO TIP: Raspberries placed on the batter before baking cone tip down will completely sink, but those placed O faced up will only sink partially. I didn’t think about this before, but the ring of sunken raspberries would also make good candle holders!

Baked a cake for mom’s birthday! It was originally supposed to be a Raspberry Chocolate Bundt Cake, but there was a whole lot of improvisation. Fingers crossed that the taste will complement the looks.

Since I halved the recipe, I didn’t want to bake it in a bundt pan. But because I substituted brown sugar for white and oil for butter (the original recipe called for half and half of each type of sugar and fat, how fussy!), I was also deathly afraid the cake would be too moist and sink on me. Luckily it didn’t! And amidst trying to figure out how long to bake the cake after halving the recipe, I forgot what time I put it in the oven. Lots of careful watching ensued. To top it all off, I had buttered and floured the pan so the sides of the cake turned out a lighter color than the top. I ended up pouring a simple chocolate syrup over the sides, which did the trick. Sticky chocolate syrup also makes great glue….just fyi. It also helps that the cake itself isn’t so sweet, so it adds some flavor. Finally garnished with more fresh raspberries, mint leaves from the backyard, and a sprinkling of powdered sugar.

PRO TIP: Raspberries placed on the batter before baking cone tip down will completely sink, but those placed O faced up will only sink partially. I didn’t think about this before, but the ring of sunken raspberries would also make good candle holders!

12 March, 2009

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Sweet Flavor Trippin'

Jumping onto another food trend late. Earlier tonight, I hobnobbed with future scientist-philosophers while swishing vinegar and nibbling lemon. It was delicious. “Hint of Lime” tortilla chips tasted like Fruit Loops.

I would like to throw a party where the only available drinks are vodka and different types of vinegar: balsamic, rice, distilled, coconut, spiced, fig, beer, kombucha(!), malt, raisin, and blueberry. Yes, I have verified via the Internet that all these vinegars exist. Miracle berries on hand too, of course. We will drink until heartburn or intoxication do us in, whichever first.

※12 March, 2009

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〉〉 KOMBUCHA: ANTIOXIDANT MOONSHINE

The effervescent Magic Molly on kombucha. I was first introduced to kombucha by my roommate in Chicago. Two bottles were air-mailed to her by her family from Seattle, and they stayed hidden in a paper bag in the fridge. “It’s amazing stuff,” she cooed. The stringy liquid looked undrinkable to me.

But I’m intriguiged by the DIY element of this. Yes I want to grow a zoogelal mat in my room!

As the mixture ferments, it forms a gelatinous disc called a “zoogleal mat” (pictured below), which resembles a pancake or a mushroom. This is why the drink is also known as “mushroom tea”, although it bears no relation to fungus.

Next time I walk into a hip, overpriced food store, I’m coming back with a bottle of kombucha and fermenting some tea. How long before Stuff White People Like does kombucha? The last post was so spot on. Um yea, Mad Men parties..