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We loved today’s Blinded by the Light: Chefs on Photography in Restaurants article on Eater.com in which Michael White, one of our favorite chefs, said:
“Do you know how many pictures of bone marrow fusilli are online? Thousands. That’s why people keep ordering that puppy.”
We rest our case.
Pictured: Team Foodspotting at Katsu-Hama in New York City
Oooh baby do you know what that’s worth? Oooh Heaven is a place on Earth.
(via sweett:janelovesny)
This is what happens when foodies get their engineer on. Oh yeah.
(Source: flaneur-etrange)
Lobster roe, charred lemon, green grape and coriander-brown butter.
Can’t wait to try the new tasting menus at WD-50.
No. This is fucking stupid. Anybody who bakes knows that this is just a beyond noobish way of icing cupcakes.
This is food porn done wrong. Ice that shit after you take them out of the pan.
(Source: fuckyeahgreatfoods)
Dinner with Daniel: Aziz Ansari
“I always loved Tom Snyder’s chain-smoking, rambling, hour-long conversations with celebrities on his after-hours NBC Tomorrow show. Or when Larry King would show up and just talk and talk — sometimes clearly having no idea who he was even interviewing that night. The spirit of those shows may not succeed in today’s short-attention span, Internet-clip-friendly world, but that doesn’t mean they have to disappear into the cobwebs of YouTube, either. The idea behind “Dinner With Daniel” was simple: Daniel (that’s me) has a rambling, rollicking, no-road-map conversation with a celebrity. We drink as much good wine as we can, talk about food and life, and see where the conversation takes us. My first (and hopefully not last) guest: Parks and Recreation star Aziz Ansari, who just released a well-received comedy special on the interwebs. Here’s how our dinner played out.
“DUDE, WHY THE FUCK ARE THESE PLACES CLOSED SUNDAY!!!!???”
If you go to Aziz Ansari’s Twitter feed, you will see picture after picture of food: platters of cookies, meatballs, rigatoni, doughnut holes, ribs and sausage, together, in gravy. Aziz really likes food. A lot. So I probably could’ve guessed his e-mailed response after I told him his two choices for dinner (Michael Voltaggio’s Ink and Wolfgang Puck’s steakhouse, Cut) are both closed.”
This is going down as one of my favourite interviews ever. Everything about it is so great: Daniel Kellison talking about missing long rambling interviews of the past, Aziz being a total foodie without sounding even remotely pretentious, the comedic tone and the jokes, the awesome anecdotes from both interviewer and interviewee and really the whole feel that this is just a published conversation between two people becoming friends.
My take on celebrity interviews is that by the end of it, the reader should know just how human the interviewee is. The conclusion I came to about Aziz is that he really is just a normal guy who lives in a celebrity world, is in awe of it and seriously taking the time to enjoy it without being self-conscious. I got the feeling he hasn’t truly accepted his stardom and celebrity or maybe just not yet.
I love the style and feel of looooong interviews like this and it’s a shame we don’t see more. I blame the majority of people with short attention spans. I really do. You all ruin it for the rest of us. -_-
ANYWAY, read this interview!!! It’s really awesome and for the foodies, you won’t be disappointed. :)
Kitchen nightmares: Rachel Herz unravels mystery of repulsion in That’s Disgusting
When European colonists discovered lobster in the 1600s, it was considered food for the poor. The sea vermin was used as fish bait and fertilizer and fed to orphans, slaves and prisoners. Servants rebelled. Massachusetts, eventually, passed a law forbidding the serving of lobster to prisoners and servants more than twice a week. “A daily lobster dinner was deemed cruel and unusual punishment,” Rachel Herz writes in her book, That’s Disgusting: Unraveling the Mysteries of Repulsion. Today, lobster is a decadent dish reserved for special occasions, say a birthday or anniversary or a last meal on death row.
Culture defines what is disgusting. For example, Herz, an expert on the psychology of smell and emotion at Brown University, grew up in Montreal, where poutine is popular; however, the slimy, cheesy treat might be considered gross in Asia where some people think cheese is repulsive.
It’s not a repulsive thing to Sri Lankans but we don’t use tomatoes much or at all in our cooking. I’m trying to think of specific things that Sri Lankans have a general consensus on not eating or liking or considering disgusting but I can’t really think of anything. Every dish listed above would freak out any Sri Lankan though.
I was looking at offset spatulas on Williams-Sonoma when I accidentally happened on this beautiful thing..
The glass bowl. The functionality. I really can’t even. *squee*
I could actually spend daaaays on Williams-Sonoma. Can I get an amen?
(Source: williams-sonoma.com)
It’s looking lovely out so I decided to bake my first Apple Pie in the new oven! :)
The Story of Sushi.
Check out this beautiful video my very talented friend Joe Sabia wrote and produced. It took seven months to complete and the handcrafted sets and miniatures were designed by Lori Nix and Kathleen Gerber. Directed and photographed by Vincent Peone for Bamboo Sushi in Portland.
Seriously check this out, it’s gorgeous.
This is delicious. I feel like one of those broads in the Lindt truffles commercials…just melting away. o_o
Living In Scarborough for a year has made this place my church. Fun fact: this is also mike myers favourite food spot.
Double cheeseburger w/ bacon, ketchup, mayo, mustard, onion and pickles and onion rings on the syyyyde.
Momofuku Milk Bar’s hallowed “Thanksgiving Croissant”: celery butter, turkey, gravy, garlic and cranberry sauce.
Just put M. in charge of picking us up two for breakfast tomorrow. It will, of course, be our only turkey of the day. (A lot of people look at me with mild pity when I explain that we eat vegetarian South Indian food on Thanksgiving. But really, we don’t need your stinkin’ pity. This is a FEAST we’re talking about. Besides, we already did the glorious bird … and there shall be oysters and champagne for lunch!)(via theviesociety)
Thinking about celery butter infused flaky pastry is making me salivate. o_O
