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- Ryan Gosling melting fewer hearts, more Kraft Singles [Best Week Ever]
- Ed. Note: Despite our appetite for celebrity chef controversies, we were avoiding giving Jessica Seinfeld any coverage on endless simmer, because, well, she’s not really a chef and she’s definitely not a celebrity. But this video finally pissed me off enough. A recap if you haven’t been following: Jerry Seinfeld’s irrelevant wife wrote a cutesy cookbook on how you can trick your kids into eating vegetables by doing things like sneaking spinach into brownies. Problem is, an author who isn’t married to a famous comedian already wrote a nearly-identical book, submitted it to the same publisher as Seinfeld, had it rejected, and then saw 15 of her recipes end up in Seinfeld’s book. Oops! So what’s Jerry’s move? He goes on Letterman and calls the original author a psycho. Classy. [Video link: Defamer]
- Blah blah blah…new book about chefs…blah blah…Mr. Bourdain is nude with a beef bone and a cigarette…wha?!? [NY Sun, via Eater]
Photo: Slashfilm
Although slutty costumes are currently on the rise for the tween trick-or-treaters, us mature Hween celebrants have chosen to showcase our love for ghosts and pumpkins through food inspired get-ups.
Highlights:
Morgasm, SAG’s girlfriend, selected a totally kosher take on dressing up - the Morton’s Salt girl. (Please excuse SAG’s Elton John get-up)
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h diddy found her natural calling - as a pizza eating cock.
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(more photos ahead!)
File this post under reason number 10,493 why I’m not allowed to have an office job and communicate with real live co-workers everyday.
So I’m working this freelance gig at a very trendy, stylish Manhattan publication. For Halloween, one of the editors brought in a box of cupcakes from some fancy-shmancy 12-dollar-a-cupcake bakery. I have made plenty of fun of the upper class cupcake trend, but I have to admit, these suckers were pretty great. Buttery vanilla cake with creamy pistachio frosting. They weren’t McAdams-loves-Gosling good, but they sure beat the hell out of that jar of stale tootsie rolls.
Once I finished licking the frosting off and devouring the cupcake, I was left sitting here staring at that delicious empty cupcake wrapper on my desk. I know, I know, you’re saying “hold up - delicious wrapper?!? What the hell?”
In the glorious world of gchat (IMing on gmail) my very good friend, Jrod, and I can keep in touch about all the important things going on in the world - Philadelphia sports teams and cooking. Here is his latest masterpiece via gchat.
Mahi over Maryland Crab Bisque with Asparagus
Jrod: I made an AMAZING mahi dish last week
gansie: tell me!
Jrod: im super proud
Jrod: right
so
i gotta say first
I stole from HGTV.com
sort of
but anyway, I still pulled it off
The Internet may have more sites about bacon than about porn. I thought you all should know.
- The Bacon Show offers “one bacon recipe per day, every day, forever.” Not even kidding - it’s been going strong for three years and just broke the 900 recipe barrier with with bacon-fried quail with onion gravy. You can search by secondary ingredients, from alfalfa to zucchini.
- Bacon Unwrapped is a comprehensive chronicle of adventures in bacon-land. My favorite post is an amazing bacon-y story, the awesomeness of which should be obvious from the phrase: “we all gathered around the vat with our first round of beers at about noon on Saturday and watched the lard begin to melt.”
- You can all start pooling your money together, because the only thing I want for Christmas is one of these.
Photo: Diet Coke with Bacon
Fine. This post is a bit overdue, as you will notice by the fresh corn usage. But it went over so well, I expect everyone to remember this recipe for next summer.
I actually made this groundbreaking dish for Yom Kippur dinner, pairing nicely with SAG’s Tomato Salat.
Okay, so groundbreaking may be a bit of a stretch. As you can see by the picture, it’s a corn and black bean salad. But, what makes this groundbreaking is that it’s the first time we’ve brought in a Tex-Mex dish to the holiest of Jewish dinners. Watch out Ann Coulter - the Jews are “changing.”
Grilled Corn and Black Bean Salad
Grill 4 ears of corn until it starts to blacken on all sides, scrape the kernels into a bowl. Add half of a diced red onion, 4 snipped scallion stalks and 4 cloves of chopped garlic. Season with extra virgin, and kosher salt and freshly ground black pepper. Drain and wash black beans and add them in. Squirt salad with half a lemon and half a lime. Just before serving, toss in one head of chopped red leaf lettuce with one diced avocado and roughly chopped parsley. You may want to add a touch more extra virgin and S&P.
Late Breaking News on an otherwise slow Friday…..In an effort to prove that she’s enough of a chef to warrant her constant presence on this blog, Padma Lakshmi did the catering for some fancy-shmancy benefit party in Manhattan this week. But guess who shows up?
The evening’s most dramatic moment was a chance encounter between Salman Rushdie and his soon-to-be ex-wife Padma Lakshmi, who saw him at the after party and threw her arms around him as everyone watched. She held on as if for dear life. He held on too. Lakshmi walked away minutes later, sobbing, as a few friends consoled her. She then returned to Rushdie and they began kissing. They separated again.
Could PadRush be back on? Oh, and in other Padma Lakshmi news, there’s this and this and this.
Not to call myself a trendsetter or anything, but South Africa is so the next culinary fixation. Joining Madiba in Clinton Hill and Shebeen on Mott Street, NYC’s first South African wine bar, Xai Xai, opened in Hell’s Kitchen earlier this month. So I stopped in this week with endless simmer’s erstwhile mac-n-cheese expert, el, who was in town for some sort of conference, about mac-n-cheese I presume.
Despite the confusing name (Xai Xai, pronounced shy-shy, is a beach town in neighboring Mozambique), this laid-back spot is genuinely South African, complete with a chilled-out endless summer vibe, a lekker, straight-from-SA staff, and of course, a lengthy list of wines from Stellenbosch, (SA’s Napa). There are about a dozen different varieties of pinotage (a red wine made from a South African grape), and we had an especially tasty Anvil Road merlot-pinotage blend. Each glass of wine is served in a mini-decanter, a healthy portion for seven to twelve bucks.
Xai Xai also has a small plate menu, and while there is sadly no bunny chow, there’s plenty of biltong, South Africa’s famed cured meat snack. The biltong I encountered in South Africa was usually an incredibly dry, unappealing beef-jerky variation, but Xai Xai’s version is a thinly-sliced, salty product that goes nicely with their sample platter, which is really just an antipasti plate loaded with tasty meats and cheeses alongside some British-style meatpies, another South African staple.
Xai Xai
365 W. 51st Street
212.541.9241
www.xaixaiwinebar.com
More in Hell’s Kitchen: Leon Bakery, Tulcingo Del Valle
Photo: Cape of Good Hope, by me…why am I not there right now?
What’s worse than dressing up poor, defenseless babies in Halloween costumes - dressing up poor, defenseless pets.
Please send ES your wacky food related costumes — crazyeats@endlesssimmer.com.
We’ll be sure to share ours.
Here are some of the worst offenders:
continue for more pics
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