So the food porn-obsessed Internet is going crazy this week with news that Dominique Ansel, he of the great cronut craze of 2013, is back with his latest trademark creation: a chocolate chip cookie shot “glass” with a shot of milk. It’s beautiful. It’s mouthwatering. It’s waste-free.
It’s also stupid.
Why? Because, um…who wants to drink a shot of milk and THEN eat a cookie? It’s cute, yes. But the order is just all wrong. Sorry to be a Debbie Downer here but there are some things I just have to take seriously and this concoction is NOT practical. I feel like I would end up with milk and crumbs drizzling down my face as I tried to get the perfect last bite.
This gimmick is just not an improvement on the traditional milk and cookie. Cookie first, then milk. It doesn’t work the other way. Design me a shot glass made of milk with a cookie contained inside it, and then I might be impressed, Dominique.
Okay, so we’re already past Fat Tuesday, but let’s be real. You didn’t give up alcohol for Lent and you loooove a sweet, sweet iced coffee. So why not combine all of these facts (Fat Tuesday happened + still drinking + coffee is great) into one glorious cocktail?
Pinnacle Vodka recently released a King Cake flavored vodka that I guarantee is perfect any time of the year, Mardi Gras or not. They shared this recipe with us, and I’m gonna say it just might replace my morning Starbucks run… so maybe my Lenten resolution is to drink yet more alcohol? I’m sure that’s what they had in mind with the whole Lent thing, right?
Coffee King Cocktail
1 part Pinnacle® King Cake Vodka
1 part Kamora Coffee Liqueur
2 parts Cream
Shake all ingredients with ice. Pour into double Old Fashioned glass.
(Illustration by Anna Haifisch for Narratively)
Have you ever waited in line for the bathroom behind six drag queens, two unicorns, a seahorse princess and an evil monkey on stilts after downing a bowl of spicy hot gumbo? Have you ever tried to remove a fake fur coat, leotard and tights in a tiny dirty bar stall even when you’re not on mushrooms? Have you ever fantasized about installing a flatscreen TV in your bathroom?
Gwendolyn Knapp has done all of those things. As the editor of Eater New Orleans and a longtime sufferer of IBS, Gwendolyn finds herself in the unique position of living in the fattiest, saltiest, most deep-fried and delicious city in the world…while dealing with a chronic condition that has her constantly battling the outcome of said deliciousness.
Her hilarious essay about living and dating with IBS in NOLA is up on Narratively today:
Let’s talk about cabbage. I love cole slaw—like, really love, it’s one of my favorite sides/snacks. Sometimes I will eat a big bowl of slaw for dinner. Is that weird? Probably. Other than cole slaw, though, I don’t really do much with cabbage. So I had to get a little creative with the huge head of crisp, red cabbage that came in our Johnson’s Backyard Garden CSA box last week.
What’s my go-to when it comes to using up vegetables? Mixing them into some quinoa, of course. What’s my other go-to? Adding a runny egg to anything/everything. Using these two standby moves, I transformed a head of cabbage into a super flavorful, easy, and healthy dinner for the household. (Let me tell you, it’s fantastic living with a boyfriend and roommates who enjoy healthy cooking as much as I do.)
This warm salad is red on red on red on red! We’ve got red quinoa, red cabbage, and red onion mingling with kale, sour apple, rich tropical coconut oil, and sweet raisins. The addition of curry and red chile flakes kicks up the spice and keeps this combination from becoming too sugary. Make sure you don’t overcook your quinoa or produce—mushy quinoa is a bummer and you want to be able to savor the crispness of the cabbage, apples, and kale.
Sweet and Spicy Triple Red Quinoa Salad
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The title of this post really tells you everything you need to know. The Ramen Burger craze of Fall 2013 was only the tip of the iceberg. Now we have the RAMEN TACO. That creation above was brought to you by Nash Ruin of the Vulgar Chef, presented to the world in a succinct yet effective blog post. Shine on, you crazy diamond.
It’s been awhile since I’ve posted a Friday Fuck-up around here. It’s not that I haven’t blown it in the kitchen lately. I cook dinner nearly every night of the week, so naturally, things don’t always go as planned. However, my flubs have been rather run of the mill: soupy lasagna, over/undercooked rice, spills, etc. But then, the bread happened, and it was just too epic not to share.
Let me just say, before I get into the details, that I blame my children. If not for their constant shenanigans, particularly in the middle of the night, I might have two brain cells left to rub together. They bring great joy to my life, and all I have to give them in return is ten of my IQ points. Not a bad deal, but it can lead to problems. Like the one you see above.
On Saturday, my husband took the kids to the park. He has gotten in the habit of making bread using a book (more on that soon), and all I needed to do was take off the plastic bags resting on top of the loaves and put them in the oven. Apparently I have not yet reached the developmental milestone of following two-step directions because I failed to remove the plastic from one of the loaves before putting it in the oven. Yes, that’s right. The lovely glaze in the photo above is a melted Ziplock bag. The green squiggle next to it? That would be the melted zipper.
Fortunately (and illogically), I only screwed up one of the two loaves, and the odor of burnt plastic only lasted a few hours. And in exchange, I have this lovely post to share with you. You are welcome.
Recent talks in the sports world have centered around Lebron James’ comments on the Mount Rushmore of Basketball. His claim is that he belongs on it. From there, we digress to Mount Rushmores of all kinds: NFL quarterbacks, best baseball players, etc. Nobody mentioned the Mount Rushmore of Craft Beer. After much thought and debate, I’ve created two Mount Rushmores—one is made up of the top craft beers. period. The other is made of the top craft beer companies. Of course, many of you will disagree…so please tell us what yours are. Here are mine:
Mount Rushmore of Craft Beers:
1. Bell’s Two Hearted Ale
ABV: 7%
The Two Hearted Ale is a true American IPA that meets expectations every time. This brew has balance in flavor between citrus and earthy hops. When drinking, you aren’t overwhelmed with bitter flavor, but hopheads are consistently pleased. The finish is dry and crisp, which is expected with an IPA. While it makes hopheads happy, it also welcomes newcomers to the party and may even open their minds to trying another IPA. Bell’s Two Hearted Ale makes it on to the Mount because of it’s bold flavors, and welcoming notes of sweetness that often makes new hopheads with every sip.
2. Dogfish Head, Stone, and Victory Saison du Buff
ABV: 6.8%
Collaboration brews bring more awareness to craft beer and create unique flavors that work. It is hard to choose one collaboration brew, but the Saison du Buff was the most memorable. The saison style brew is flavored with rosemary, sage, thyme, and parsley. You can actually taste the spices in the beer…in a good way.
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