Over at the Endless Simmer Flickr Pool, Squeegers has us drooling with some old-school chocolate chip cookies. But that’s just the beginning. Aussie dumplings, I-can’t-believe-it’s-tofu dessert, and a look at the farmers’ market bounty, after the jump…
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I’m used to press dinners. And they’re almost always the same. Food. Drinks. Chatter with writers. Drunk. Stuffed. Repeat.
Last night I was invited to a preview performance of A Tactile Dinner. I mistakenly thought it was a press dinner. I don’t know much about the Futurism movement, besides what I soaked up during college Art History classes, but what I do know is this was NOT the “press dinner” I was used to. It was way more performance than food (audience forced to eat with one hand–no utensils, and play a music box with the other), but an experience nonetheless.
Regardless, check out the photo above. It’s a fucking box of water. What looks like it should be filled with Hawaiian Punch is actually filled with freaking water. Is this the new paper vs. plastic debate?
Event details post jump. And please excuse the bare nails. But, ps – have you checked out my new fav blog?!?!
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Dear Cupcakes,
Yes, I’ve said some mean things about you in the past, but how can I stay mad at you when I see something like this? Sesame Street makes everything better. Bonus points for adorable use of the cookies.
Love,
TVFF
Found at The Coventry Deli in Philadelphia.
Editors’ Note: You know, it’s hard thinking of snarky commentary every day, so we’ve opened up the labor pool to our fellow food bloggers.
It’s only taken us to week 3 of the series to start talkin‘ eggs. Here’s a relationship defining moment if there ever is one: how one takes her eggs.
Usually over easy, but–shameless self-promotion alert!–after learning how to make an omelet for my food2.com show, I’ve been making omelets every weekend. They’re the best. (above)
Sunny side up. If you overcook my yolk, I am immediately annoyed (especially at restaurants – that’s what you DO, how can you not cook my sunny side up properly! – I’ll even take a slightly undercooked white if you can’t do it right!). If *I* overcook my yolk, I make another egg (feeding the overcooked yolk to my dog) – but that hasn’t happened in years.
I think this is better answered how I *don’t* like my eggs — I’m kind of a pain in the ass when it comes to eggs, nothing too hard (don’t get me started on hard-boiled), nothing too runny, which really leaves me with the scrambled and omelet options. Eggs, no matter what style, though, should be bought from local sources, people who actually know the hens and their diet, not the tasteless variety stored in refrigerated warehouses for months before they make their way into your French toast. There’s nothing quite like a quickly fried egg that was laid just a few days before you stood at the frying pan.
Scrambled — something about yolk kind of gives me the gags. One of my all-time favorite cookbooks, Julia and Jacques Cooking at Home, has something like 4 pages of instructions on how to make the best scrambled eggs. It’s one of the few things I cook that I can feel confident in saying I make very well.
If you’re a food blogger or just general online foodieholic, then you probably have stumbled upon popular user-generated food porn galleries TasteSpotting, foodgawker, and Photograzing. Foodie shutterbugs submit their best pics to these sites, and readers spend hours drooling over the extensive edible bounty.
But while we like a good glamor shot now and then, you know we’re actually much more interested in the food disasters. Which is why we’re glad to hear someone has started TasteStopping: a site where you can re-submit your photos deemed not worthy of being featured on the big three food gallery sites. Foodgawker says your fruit porn is poorly lit? TasteSpotting not hungry for your dinner disaster? Just re-submit them to TasteStopping, a gallery of under-appreciated dishes.
Pictured above: Greedy Gourmand’s French Toast with Bacon and Maple Syrup. TasteSpotting says: unflattering composition. not sharp. Foodgawker: low lighting and/or underexposed. ES says: we still wanna eat it. And remember, always send your foodie fuck-Up stories this a-way.
…Ok, maybe a little bit more than that. I want to take a break from the Top Chef Masters interviews and random ingredients for a minute. First of all, let me say that it is, and will always be, the process of cooking; the smelling, touching, tasting, listening euphoria of being in a kitchen that manages to force me to sit on laptop after an entire day sitting behind my office computer and type endlessly about food adventures and exploits. All soap box aside, there are just some things that you can do in a kitchen that are too fucking cool not to tell the world about.
For anyone that is unfamiliar with the 20 second omelet, this is a cool technique that not only delivers a great final product, but shows you know a thing or two about one of the most difficult ingredients to cook well. That’s right gans, I’m going there, against my better judgment and in anticipation of your wrath, I wanna talk eggs.
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Ok, fine, it may not be artsy, but who wants artsy on a lazy summer afternoon anyway?
And, hey kids, Happy 4th (and BS’ bday!) We’re taking the day off tomorrow. You should too. But if you want some drinking inspiration, check here first.