We had a blast throwing our 2nd annual Wok+Wine event in San Francisco last night! Thanks to everyone who came. If you have friends in New York, let em know we have a few spots left for our party in Tribeca tomorrow. Click here for tickets.
Photos courtesy of Foodspotting visual designer Chris Connolly.
I would 100% be attending this if I did not have a 30th birthday of a dear friend’s to attend. Get your tickets now!!
Borrowing a trick I picked up from my younger sister, which she has on occasion used to torture her own children at Christmas time – A nicely wrapped box of corn flakes, carefully heat sealed shut, perfectly glued back together with a prize inside – No stickers or decoder ring this time though – Happy birthday, it was a shiny new iPad.
Sounds like a useful trick. I’ll have to remember this.
So clever!! Andy Baker always has the best ideas.
Roasted Trout, corn pudding, ham hock glaze with snap peas. (Taken with Instagram at Parish Foods & Goods)
3 Ingredient Ice Cream Cake
Once again I was at my Grandmother’s and I needed to whip up a dessert with little-to-no prep time. It was hot as blazes outside and as I try to have ice cream at least once a day during the summer, who wouldn’t go bonkers for ice cream cake?
Ingredients:
4 cups gluten-free rice krispies (I used Gorilla Munch)
8oz semi-sweet chocolate, chopped
1/2 gallon whatever ice cream is in your freezer
Take the ice cream out of your freezer and set on counter to soften while you prepare the rest of your ingredients. Using a pie plate, or in my case an angelfood cake pan with a removable bottom, lightly grease/butter and set aside. Melt chocolate in a large microwaveable bowl in 30 second intervals. Once melted, stir in rice krispies, until fully incorporated. Press chocolate-krispie mixture into the sides of your pan & evenly distribute. Place pan in freezer for 5-10 minutes. Meanwhile, prep your choice of decoration, in my case I melted about 2oz of semi-sweet chocolate & 2nd of white chocolate. Remove pan from freezer & scoop softened ice cream into pan, evenly distributing. Decorate & return pan to freezer. Freeze for at least 20 minutes before serving. You can slice the cake in the pan, or if it has a removable bottom, it should pop right out and look similar to the cake pictured above.
Enjoy!
Attention Tumblrs! I’m going to Hotlanta tonight through Monday morning and I would LOVE to get a few recommendations of the must-see/eat/do places and activities in Atlanta.
What’s your favorite restaurant/cafe/hole-in-the-wall?
Are there any gluten-free bakeries you can’t live without?
Why thank you! I have a family full of celiacs myself, so I know what it’s like 🙂
Would you mind sharing your recipe for stromboli with me? I would love to test it out.
“‘Pass the Ketchup’ Could Bring Surprises”: Bringing back diversity to Ketchup (NYT)
Ok, two things about ketchup. My favorite thing that Malcolm Gladwell has ever written is “The Ketchup Conundrum,” in which he basically argues that Heinz is King because it has a supposedly ideal balance of sweet, salt, sour, bitter, and umami. I don’t happen to agree with that but no matter — the article is a fascinating exploration of what it takes to win over the American palate (Grey Poupon did it when naysayers claimed Americans wouldn’t eat anything but good ol’ yellow mustard).
Coming around to the second thing, as Tom says, below, ketchup is perhaps the only native American condiment and back in the day it had many iterations (it wasn’t even necessarily made with tomatoes). Four years ago, in honor of ketchup’s noble place in the history of American food, I held a Tomato Bee in my dad’s community garden and we made a vat of catsup loosely based on a recipe from 1871 (right there in the garden!). We then made three flavored ketchups: white and red balsamic, sherry, and spicy green pepper. (Which all makes me feel light-years ahead of the NYT. Not for the first time….)
It was a lot of work (and arguably not the best use of glorious late-summer tomatoes) but those ketchups were divine. We enjoyed them all fall and winter. And then they were gone. 😦
I despise Heinz and Hunts. Not just on Hot Dogs, which is an abomination but on anything. There are few things in this world I can’t stand to eat or even smell, but commercial tomato ketchup is one of them. I’m insulted when waiters put a bottle of ketchup on our table and I’m embarrassed when this happens overseas. I applaud Jose Andres’ drive to bring back the American tradition of having many different flavors of ketchup. Ketchup’s roots are in anchovies, like many of the world’s condiments were. I think a return to these roots might make the condiment more palatable.
I am an unabashed glutton for condiments! Can there ever be enough dipping sauces?
Props to Nora for referencing “The Ketchup Conundrum,” an article that I am constantly telling people to read (it’s worth it, seriously) as it is a fascinating foray into taste preferences.
Not perfect, but a good place to start.
The Children’s Food and Beverage Advertising Initiative (CFBAI), a program of the Council of Better Business Bureaus, today announced a groundbreaking agreement that will change the landscape of what is advertised to kids by the nation’s largest food and…
A few months ago Dr. Thomas Farley, the Health Commissioner for NYC, spoke at Bellevue Hospital about reversing the damage that decades of advertising has wrought on our health status. Pointing out that while health education is all well and good, it has not actually worked yet. Adults are gaining weight at an astronomical rate, and children aren’t far behind. Health care professionals have neither the time nor the funding needed to change patients’ behavioral patterns in-office, so Farley argued, why not take a page from the advertiser’s handbook and give them a taste of their own medicine? When you go to a local grocery store, what do you see but posters for soda, chips, high-sugar & high-fat foods. Fighting fire with fire, Farley introduced “Pouring on the Pounds;” you know, those disgusting subway ads depicting a soda being poured into a glass and turning to fat. Sure, they’re gross. But you know what, they grab your attention and make an impact at a much cheaper cost and faster rate than your doctor telling you to cut back on the sugar-sweetened beverages.
It looks like the CFBAI is also paying attention to the power of advertising, and making changes at one of the roots of the problem. I’m excited to see how this effort pans out, it’s one of the most promising to-date.
‘Food raves’ are the future of eating, new report claims
Leave it an organization that pretentiously calls itself the “The Future Laboratory” to come up the term “food raves” to describe what have been known for generations as ”potlucks” and “having people over for dinner” and “street fairs.” And they are way behind on their prediction that nostalgic packaging and old recipes will see a revival. Where the hell have they been for the past 5 years?
That said, the social networking side is mildly interesting — though again, they’re late on it. I met all my supper club friends through Tumblr — three and a half years ago. (I really resent the fact that people get paid to predict trends, and so anemically at that.)
But I do like Tom’s point, below, about communal kitchens.
An expansion of the Supper Club concept, social eating and sharing is integral to reintroducing food as not just a chore to be done quickly, in solitude and without enjoyment. When we share food and eat socially, we by extension eat slower, healthier and improve our mental health while improving our physical selves as well.
I’d love to see venues that catered to this trend; open kitchen spaces where people could easily congregate, cook and eat together. This is especially important in large urban areas where the premium value on space makes urban agriculture and social eating more difficult that it needs to be. If we can have Community Gardens, why can’t we have Community Kitchen?
I agree with Nora, on both points.
Communal kitchens? Great idea. Promoting community involvement, building social capital, and making great food together, I couldn’t be more excited about this.
But more so the point that she made about people getting paid to predict trends. If it’s your JOB to predict trends, the lease you could do is a little background research and make sure your not printing yesterday’s 2-year old news.
Also, “new Nordic naturalism,” seriously?
DO IT.
As we dive head first into the hottest month of the year here in New York City, I invite you to come down to the BMW Guggenheim Lab for discussion about a luxury the developed world takes for granted: water. Over the course of an hour I will be speaking about hydrocolloids, a group of modern culinary ingredients that work through the manipulation of water. Their use, origin and properties will be reviewed as well as the techniques required to use these products.
These ingredients will be used to create metaphorical examples of water scarcity and potability around the world: a series of culinary info-graphics to express data that we have organized from the worlds preeminent experts.
For more information please see
http://ediblewater.eventbrite.com/
If RSVP slots are sold out just arrive a little early to the event as we will have room for a good amount of walk ups.
you know i’ll be there.
you can't eat bread!? 