April 2009


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Cilantro or Cilant-no?

cilantro

Is cilantro the bacon of 2009?

That’s what our pal So Good was wondering last week, and he’s got good reason. The world’s most controversial herb has been burning up the blogosphere in 2009, most notably on Fuck Yeah, Cilantro, a new tumblelog with perhaps the most specific food porn focus we’ve ever seen: daily money shots of cilantro-covered foods, from pizza to hot dogs and even drinks. Fuck yeah, indeed!

But not all is well in cilantro-land. Over at I Hate Cilantro, anti-coriander activist Erin has been chronicling her hatred for what she calls “the pubes of Beelzebub itself,” even creating a cilantro-free restaurant guide.

I’ve always been intrigued by the passionate feelings this simple spice elicits. I don’t think there’s any other food quite like it. Half the people seem to think it’s the nectar of the gods; the other half think it tastes like soap. I’ve heard it said this is due to some kind of weird genetic split, but wiki says this has never been proven. Ah, cilantro. You are a mysterious one.

So let’s do a highly scientific survey. What do you think? And why?

[poll id=”34″]

(Photo: Chrismar)

in Uncategorized 8 comments
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Sandwich Making Time

subs-1-564-x-374

80P is in serious finals mode. I think he has something like writing four papers in four days. While I can’t help his regression model, or something like that, I can for sure buy him some studying food. What’s easier to eat than a sandwich while compiling a literature review?

And I swear, I was sandwichin‘ before I saw the WaPo’s ode to this fine invention.

But, I have to say, I surely haven’t been eating sandwiches like I used to. I don’t usually follow trends (fine, I wear skinny jeans and my leggings have stirrups) but the no-carb phenom forced me to reconsider my pasta and bagel habits. Not that I ever gave them up completely, but the monitoring was there. And I tried to ingest only whole wheat ones at that. But at Monday night’s Bestway, a desolated bread aisle was found and I had to choose either buttermilk flavored Wonderbread or six inch sub rolls…

So with my sub rolls and a few fillings back in the fridge it was sandwich makin’ time.

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in Fish / Pig / Recipe / Sandwich 1 comments
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Cheflebrity Smörgåsbord: Special Communicable Disease Edition

prosciutto

I hope you’re all doing well today.  I’ve been a bit under the weather lately, so I’m not going to try to be particularly funny today.  I know what you’re thinking — “Why start now?”  Good one!  I bet you’ll feel bad when I’m rushed to the hospital.

Yep, I’m fairly certain that I’m sporting a strain of the Swine Flu, which I undoubtedly acquired as cosmic retribution for recently purchasing pre-diced prosciutto for use in risotto this past weekend.  Let that be a lesson to you:  Try to cut corners and run the risk of a serious infection.

Our favorite corner-cutter…Ruth Reichl goes for “funny ha-ha” in a video…and the unholy marriage of fast food, entertainment & marketing — plus a whole lot more smörg after the jump.

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in Celebs / Pig / TV 2 comments
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Cupcake Rampage: Red Velvet Cupcakes

red v3
Like any proper Southern belle, the red velvet cupcake  never goes anywhere without a stylish hat.

The American South’s red velvet cake is another one of those regional favorites whose fame has far outlasted its own origins. No one seems to know exactly why these traditionally local confections were tinted red in the first place, and the stories that are traded around vary wildly and don’t include much fact-checking. I’m neither from the South nor a traditionalist, so for a little more insight, I consulted the closest thing I know to a Southern belle, my friend Ruby in Florida:

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in Desserts / Endless Cupcakes 15 comments
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For You

baconavocadohotdog

So I get this email from Very Very Good Girl. Subject: “bacon pic.” And that’s it. It fucking cracks me up that now any time any of my friends see bacon they think of Endless Simmer.

So here you go folks, a bacon-wrapped hot dog covered in avocado slices.

Enjoy. Oh, and try this on (thanks, jakesg.)

in Red Meat 2 comments
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Needing More Meat

help
Editors Note: Help out ES friend, belmontmedina, as she tries to figure out what to cook for her friend’s mom’s cocktail party. Seasonal ingredients may only apply.

I’m doing a cocktail party this Saturday for VT’s mom and about 15 people.  He made Alton Brown’s avocado butter earlier this week, and has a ton leftover, so if there’s any way to incorporate that into the food, that would be great.

To make things even more complicated, I’m working until noon on Saturday, then have a cooking class at 4, and am going directly from the class to the party.  Therefore, I need things that are either make ahead, or VT can do himself, which means “put in oven at 350 for 15 minutes, take out and don’t touch until I get there.”

We’re not doing anything sit down, just trays of stuff and putzing around his apartment.  Here’s what I’ve been toying with so far:

1. Bacon-Goat Cheese pops
2. Modified lamb cigars. Made these for Super Bowl and VT LOVED them.  I use little phyllo cups and do chickpeas and spinach in one and lamb in another.  Might be too labor intensive though.
3. Tomato-mozz skewers with basil. Super easy, and there are tomatoes at the Foggy Bottom market (at least there usually are, I’m going today to check it out).

VT wants something else meaty and I think we need one more veg app.

HALP!

Pic

in Uncategorized 9 comments
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