An Amsterdam food truck christened “Kitchen Of The Unwanted Animal,” serves “wasted” meats. Guess which?
Thanks to FastCoExist
For foodie-math nerds everywhere, today, 3.14, which is the value of Pi, which is actually an infinite number, which is like the infinite number of pies we can and should make, all of us. Like this baby. What a happy day!
Like a kitchen-warmed full moon, sour dough, so moist you can taste it, heavy, dense and cool. Smoked salmon w/creme fraiche, capers and red onions. Rare-roast beef, grain mustard, horseradish mayo. cracked black pepper. Egg salad. #HowIdLoveThee
Rustic varieties to the max ..
Cod shakshuka from The Cleveland in lower Manhattan.
I first learned about this dish from Bonnie Stern, at a James Beard class paired up with Mitchell Davis. Although it’s a Middle Eastern classic — I think Bonnie was showing us her grandmother’s recipe [or was that her grandmother’s recipe for challah, which we also made that day?]. Either way, it struck me that this dish could pass as Italian. Simple ingredients, lovely flavours. Thanks to the Mediterranean for joining us up this way.
Mushrooms always take me immediately into the woods, even when they’ve been cultivated in faux-woods arrangements, as most of our commercial mushrooms are today. These babies are beech mushrooms, aka shimejis, and I see them in a light fry-up with some olive oil and a clove of garlic [whole, for aroma, and then hauled out, I’m done with you], tossed with linguini, a few chili flakes, cracked blacked pepper and shaved asiago. Here’s Cozy Kitchen doing soup instead.
A woman carries bread in Diyarbakir, Turkey’s main Kurdish city, as the Turkish central government begins talks with an imprisoned rebel Kurd who is proposing a cease fire, an uplifting thought.
Two inspectors sniffing what appears to be some gouda for a competition for the best farmhouse cheese in Kamerik, Netherlands. Imagine for a moment how much olfactory history and heft is going into this exercise, and how can I get in on the action? (Robin Utrecht/European Pressphoto Agency)
You can’t tell by looking at it, but blue crab is what makes this a dish worth stopping for at Pennsylvania 6, near Penn Station and Madison Square Garden, if you’ll happen to be in NYC some time soon. Photo by Byron Smith for the WSJ.
How a couple of beauties can take your breath away
I’m thinking, crispy skin, soft, white flesh, freshness, sweetness and the taste of the lake. … Read more…
Landing swordfish old school
When I began cooking professionally in the early 1990s, no one talked about sustainable fishing. We were serving up swordfish like crazy, which is considered crazy today.
It was insanely popular at the time and a regular on menus all over town. In those days, the big deal was convincing our clientele to eat the fish medium-rare or, better still, rare, because it took so little to overcook and dry out the fish, and once that happened, no one was happy. Looking back, it’s staggering to see how far we’ve come when it comes to eating raw fish. … Read more…
Your breakfast is your fingerprint.
Really, it is. All you yogurt-fruit-and-honey types, you’re not the same. Your bowls might seem the same or even look alike, but no two of you are the same.
Nor you croissant-and-jam types or hard-boiled-eggs-and-whole-wheat-toast types. You’re unique. Even you black coffee types. Distinctive. Of a type, but individual.
California photographer Jon Huck proves it…. Read more…
The Queen of the Table at Dinner: Perfect Roast Chicken
Let’s set aside the noble pig, for a minute, even bacon. It’s tough. I know.
Let’s look at the golden bird, the roast chicken, the queen of the best and humblest tables anywhere, and one of the finest meals there is.
The golden bird is often a problem for the home cook. That dry breast, that troublesome thigh joint. That never-crispy-enough skin.
So, I sought out the masters…. Read more…
For sale at an evening market in the old part of Kabul, Afghanistan. (Mohammad Ismail/Reuters)
How It’s Done or henceforth HID
Introducing this regular new feature, the food world’s equivalent to best practices in producing the final product, when a food presentation displays beautiful work in technical execution or great ideas, and when overall it evoke desire in the viewer.
The jam is the star here: a high concentration of flavour freshened up with some fresh fruit to finish.
I know, if only we could cyber-taste or even smell.
Maybe that’s in the works somewhere.
Let’s wish for it hope.
See more infographics imploring you to eat breakfast at CoExist FastCo.
A Margherita fresh out of the ovens at Via Tribunali in NYC. Agaton Strom for The Wall Street Journal