
“Maybe if you ate some comfort food you wouldn’t have to go around shooting people,” Hurley, chomping on a burger and fries, to Sayid.

“Maybe if you ate some comfort food you wouldn’t have to go around shooting people,” Hurley, chomping on a burger and fries, to Sayid.

– Who knew cottage cheese was such a conversation starter? A few of our fav ideas:
DZRTJUL:
I use cottage cheese as a pasta sauce. Melt a little butter in a small pot, add garlic and saute a few minutes. Add your cottage cheese and stir until melted. to this you can add fresh basil, parsley, a little nutmeg, salt and pepper. Yummy and good for you!! (Some parm. is also great in this.)
Nee Nee:
My mom used to use cottage cheese in lasagna as a ricotta replacement, mostly because we didn’t have ricotta in our grocery store in the 80s. I heartily second the suggestion of cottage cheese and tomatoes + S&P. It’s another vehicle to consume ‘maters when they are in season. I glop cottage cheese on a cucumber and vinegar salad. Also, the dogs love it. It is a good thing to feed when they have upset stomachs.
– Nothing gets food bloggers amped up like the topic of food photos. Jenna:
Read More›As you may have guessed, the above ad is not selling potato chips.
But given the food-centric nature of Super Bowl advertising, and that fact that this particular ad has CBS execs waffling back and worth, we’ve deemed it worthy of coverage on ES. The ad, for gay dating site ManCrunch, has been submitted for one of the Super Bowl’s $2.8 million, 30-second time slots, but CBS has not yet officially approved or rejected it. According to So Good, ManCrunch believes CBS is purposely putting off a decision until the last minute, unsure whether they’d rather piss off gay rights groups or my-family-is-more-valuable-than-yours types.
Stirring the controversy further, Fox News reports that CBS is trying to dodge the issue altogether by telling ManCrunch that all Super Bowl ads are already sold out. But wait — at the same time, CBS has reportedly told Pop Tarts (the breakfast pastry, not another gay dating site) that Super Bowl slots are still available! And all this after CBS has already approved an anti-abortion ad, preemptively negating their own “we just don’t want to get too political” defense. It’s all a little surprising given the Super Bowl’s long, successful history of selling food and beer products via (fake) lesbian action.
Care to place any bets? Will CBS air it?
I don’t post Friday Fuck Ups too often mostly because it doesn’t occur to me to take photographs of my disasters, and words wouldn’t do them justice. For everyone who wanted to see bacon disintegrate into a paper plate, egg drop soup that looked like oatmeal and French onion soup that induced vomiting on command…you’ll just have to wait. But alas, I fucked up and remembered to document it.
In Philly, we were having the best hoagies for dinner. I wanted chips. I thought, no no, chips are boring and bad for you. But baked vegetables? Good.
I decided to make Jaden’s recipe for crispy kale (I like to call it krispy kale, FYI). This didn’t seem hard: Dry kale. Toss with olive oil. Put in oven. Salt. Consume.
Not quite. It might have turned out like shit because I didn’t have the necessary salad spinner to dry the leaves. Or because…well, I don’t know, I wasn’t watching them or I didn’t wash the leaves first (oops) or I put them on foil (is that bad?)
The first batch (pictured above) was burnt, bitter, and all around horrible. My dad, like all dads, still managed to eat half of the tray. I grabbed the second batch from the oven just as I started to see some of the leaves browning. That didn’t work either. They were half bitter and krispy, or not krispy at all.
Awesome.

The latest and greatest news about celebrity chefs, served up buffet style.
– Slightly hoppy with a strong finish of meathead: Iron Hill, a brewpub in Maple Shade, New Jersey, is celebrating everyone’s favorite Jersey Shore guido with a namesake beer.
– Ferran Adria, the chef that other chefs want to be when they grow up, is shutting his world-renowned El Bulli down for two years. Funny…if a genius closes his business for two years, he’s regarded as quirky or enigmatic. If you or I did it, people would think we’re bat-shit crazy.
After the jump…we learn that it’s important to sound out possible restaurant names before committing to one, that former competitors can pull together for a good cause and that all food writers will be the subject of a movie at some point.
Read More›We’ve certainly never been against drinking here at ES — it just traditionally takes a back seat to eating. However, in the last year we’ve found ourselves getting more and more excited about cocktails — because every time we go out we discover our favorite ingredients have migrated from the plate to the glass. From fruits and vegetables to spices and more, here are our top 10 favorite new things to mix in our drinks.

A saffron ice cube anchors the Venetian, one of several new food-inspired cocktails at Tulio in Seattle.
Not just for paella anymore, the Spanish spice has started showing up in cocktail glasses, too. Saffron Restaurant and Lounge in Minneapolis has mixed the pricier-than-gold flakes into saffron-mango mojitos, saffron-blood orange martinis, and their current offering, the gin-based Saffron Rose. Tulio, an Italian restaurant in Seattle, recently introduced The Venetian — a vodka cocktail poured over an orange-y saffron ice cube. For those experimenting at home, the folks over at Video Jug have a video on how to mix a saffron vodka martini. (Tulio photo: Evan Johnson)

Fresh beet juice, ginger and vodka make up the Beetnik at Colorado's Dogwood Cocktail Cabin.
It’s hard to make a drink look more dramatic than when filled up with bright red beet juice, as in the beet sangria at New York’s Tailor or the Beetnik, a vodka-ginger-beet concoction served at Crested Butte, Colorado’s Dogwood Cocktail Cabin. Meanwhile, the gals at The Humble Kitchen have a recipe for their own tequila-based Beetnik. (Dogwood photo: eenwall)

Mole bitters liven up the Palermo Gentleman at Death + Co. in New York.
Mexico’s spicy-sweet chocolate treat is making the surprising transition from tamales to cocktails via Bittermens Bitters newest product, Xocolatl Mole Bitters. A neat way to add quite a substantial kick to any drink, the mole bitters are showing up in new cocktails like the tequila-based Chipilo at Brooklyn’s Buttermilk Channel and several options at Manhattan’s Death + Co. (Photo: Vidiot)

Every Top Chef contestant’s favorite secret ingredient can save a cocktail menu too, as in “El Scorcho,” a fiery mix of habanero infused vodka, sriracha, and jalapeno foam at Bend, Oregon’s Blacksmith restaurant. The sauce also makes a great replacement for Tabasco in bloody Marys — the blog White on Rice Couple has a great recipe, and if you want to get super-serious, check out their instructions on how to make sriracha from scratch. (Photo: White on Rice Couple)
6. Chinese Five Spice
Another ingredient Chinese chefs may be shocked to discover in American cocktails, C5S is showing up both as a garnish, as in the Fortune Teller drink served at the Surrey Hotel‘s new Bar Pleiades in New York, and as the basis of a drink, such as Imbibe magazine’s Five-Spice Fizz. (Photo: Bar Pleiades)
It really pains me to give this any press. But it’s so gross I just have to exploit. Plus, it’s not the first time we’ve dissed Super Bowl coverage and mocked Kendra Wilkinson‘s food associations.
Courtesy of Three-O and 5W Public Relations, here are Kim Kardashian (Reggie Bush/Saints) and Kendra Wilkinson-Baskett’s (Hank Baskett/Colts) Super Bowl drinks of choice. Puke.

Team Kendra
3 oz. Three-O Citrus Vodka
1/2 oz. Blue Curaçao
1 oz. lemonade
Shake with ice and strain into a chilled martini glass.
Garnish with a cherry.
Team Kardashian
1 1/2 oz Three-O Triple Shot Espresso
1 oz coconut rum
1/2 oz amaretto liqueur
Shake rum & amaretto with ice.
Strain into chocolate rimmed martini glass.
Shake vodka with ice & layer into martini glass.