August, 2009 -

by tvff

Wok Like a Man

They say that it takes a big person to admit when he’s wrong, especially after stubbornly holding out against all good reason. This is a fact that I came to terms with recently when I finally gave up on my seven year (futile) attempt to effectively use a wok.

It all started in the early days of post graduate school life, living by myself in an apartment for the first time. I was shopping for items to outfit the apartment in the place that many young individuals shop, IKEA (yes, they do sell something other than those meatballs). When it comes to the kitchen, IKEA is fantastic for storage containers, inexpensive wine glasses and two of my absolute favorite items, my hanging pot-rack and magnetic knife strip. I could have stopped there, but the lure of a $10 wok was just too much to overcome.

Mind you, this isn’t the one they are selling now (for $7.99…gotta love how prices go DOWN at that place!), which has a non-stick coating. This one was made of some sort of metal (still unidentified) that required seasoning. Still, I was so excited to break it out and cook an authentic Asian meal. I have a bit of a fetish for “authenticity.” I guess I just feel that it’s better somehow…more time-tested than the short-cut recipes optimized for today’s kitchen.

I suppose I had heard all the warnings about why a wok isn’t the best choice for the home chef, but why would I ever let that stand in the way of my authentic idealism? I bet you can see where this is going…

Boob Jobs for Chickens

The other day I was lounging on my couch watching horrible reality TV shows and they all seemed to be about breast implants!!! Like the Real Housewives of whatever city where women are obsessing about their boob jobs, and then Addicted to Beauty about MORE people addicted to plastic surgery and boob jobs, and suddenly it all just becomes too much for me to handle. I decided to turn off the tv and replace one screen with another and check my email – and what do I have in my inbox? An email about CHICKEN PLUMPING and how companies are INJECTING chickens to increase their weight! Because CLEARLY the chickens need some work done too!

Hott Links: The Hops Are Comin’ To Get Ya

It’s finally arrived in the nation’s capital. No, not voting rights. Beer Week!

DC’s Inagural hops celebration started Sunday and culminates Friday as the Nats unveil the staduim’s new microbrews, including Bell’s Kalamazoo Stout and Stone Arrogant Bastard. It’s really all the Nats have going for them.

I was super jealous when TVFF bragged about Philly’s Beer Week, but now I’m overwhelmed! So many bars, beers and hangovers to be had! Where’s a blogger to start!

Well, I’m reading up on alternative beverages, just in case I can’t stomach a brew by the end of the week.

“Where political righteousness and a reverence for luxury items mix together as well as dry vermouth and gin” [SF Gate]

“Near obsessive devotion to the art of old-time cocktails and decor” [Budget Travel]

“They found calm through the drink’s association with Britain and cultural icons such as the Queen” [AFP]

in Drinks 2 comments

by BS

100 Ways to Use a Strip of Bacon

Long-time readers know that, like most of the western world, I’m obsessed with bacon. There’s just something about this salty, smoky, crispy, fatty, forbidden treat that elicits a drool factor no other food can equal. In recent years, food bloggers have taken bacon to new heights, helping us see how this beloved breakfast meat can be incorporated into nearly every dish imaginable. It’s been bacon for breakfast, lunch, dinner, and drinks.

However, I’ve noticed a disturbing trend creeping up in the blogosphere: the bacon backlash. “Bacon has jumped the shark” opines Grub Street. “Bacon is Dead,” says J-Walk. “BLAME BACON,” yells So Good. I have four words for all you bacon haters: Bacon. Will. Never. Die. Fine, the bacon lube and bacon bras are a little creepy. Maybe we’ve gone too far when we’re literally trying to screw bacon. But I steadfastly refuse to stop eating it in every form imaginable.

So to celebrate the endless survival of bacon, I’ve compiled this handy chart of 100 Ways to Use a Strip of Bacon. From bacon apple pie to bacon guacamole, bacon pickles, bacon marshmallows, and yes, even bacon-wrapped tofu, here are the 100 most glorious ways to enjoy god’s greatest gift to tastebuds. But please, folks — try not to hump the computer screen. The bacon haters are watching.

Click on the photos for full recipes.

PS – What did we miss? Have a recipe that does right by bacon? Drop your link in the comments. If your photo makes us drool, we’ll add it to the list.

Also on ES: 100 Ways to Cook an Egg
100 Ways to Cook with Guinness
100 Ways to Cook with Sriracha

More Bacon: Recipes, raves and other bacon bits in Endless Bacon.

Update! Thanks for all your tips – even more ways to love your bacon:

in 100 Ways / Bacon / Endless Bacon / Featured / Personal / Pig 109 comments

by BS

Top Chef 6: There Will Be Blood

It almost feels like it hasn’t been long enough without our Padma and Tom, right? Well this fall’s season of Top Chef starts early, premiering this Wednesday at an earlier time — 9pm ET. Judging by the preview above, it seems TC will stick with the formula that works this season: drama, fauxhawks, and a little bit of blood.

As always, ES will be chatting with the Top Chef-testants as they fall off the chopping block. Check this space Thursday for our interview with the first eliminated chef.

in TV 0 comments

by gansie

If You Can Pattypan, I Can Too

Following in Maids’ complete awe of pattypans, I’ve made some purchases myself. And in the vein of imitation is the sincerest form of flattery, I’ve now started preparing pattypans the same way. And holy crap. When Maids decided on roasting and stuffing her squashes I had no idea how soft and melty it would be.

I’ve been dining alone for the past few days. 80P is taking advantage of his school boy summer and left me to work and cook by myself.

Now, I know that cooking for one doesn’t appeal to everyone; I think it’s a fantastic opportunity. Hell, its become a book. It’s freeing and indulgent and sloppy and selfish. And it’s the three year old in all of us. I want this and I want it now. Luckily for my figure, I happen to crave seasonal vegetables.

Feed Us Back: Comments of the Week

Flip Flop Inducing Quaffability

– This week we all learned a little something about the utility of shoe wear and alcohol. It’s no surprise that ES readers were in full support of the makeshift opener.

andrew added icing to the cake:

Plus alcohol kills germs, right? that’s what I’ll tell myself if I drink one from this opener.

Charles Thompson was happy to hear of the brand’s multi-purpose:

Reef flip flops are the best. I bought a pair not knowing about the bottle opener on the bottom. What a great and convenient surprise!

Summer makes a good point though:

I’ve also seen beer-themed flip flops that have a bottle opener embedded in the strap that goes across the foot… it seems a bit more hygienic to open your drink with the top of your shoe rather than the bottom.

The Best Birthday Present a Girl Could Ask For

– Also, Phillies fans can look forward to celebrating America’s two favorite past times: baseball and junk food during the upcoming Gluttony Night. They also have this to look forward to in the fall.

ladygoat had an ambiguous response:

That … is awesome. The name alone is brilliant!

Cheflebrity Smörgåsbord: Amtrak is a Culinary Wasteland

– And the jury is still out on how ES readers feel about Spike’s email sign off “Love and Bacon.” Trying too hard or downright awesome?

(Photo by OhGizmo – yes, the flops are effing real)

in Bacon / Celebs 0 comments

August 2009

More Bacon: Recipes, raves and other bacon bits in Endless Bacon.