Babies who are eating, that is. Not people eating babies. Or people-eating babies. Now that’s scary.
Pick out your kid’s cutest eating/drinking/cooking shot and send it to contests@endlesssimmer.com. Entries are due by this Sunday, February 28.
The winner will receive a copy of Cook’s Country Best Lost Suppers and we’ll induct the cutest eater into the Endless Eater Hall of Fame.
Update: Vote for the Cutest Eater in the World
(Photo: Reini68)
– dad gansie is not buying this crazy avocado story:
Come on SS. Are you pulling our legs?? Yea, some Rock hard ones have lasted for a few weeks, never 6-7. Try the kale cover again. Maybe you’ll be a new famous inventor.
Guess that one is still a mystery.
– Alex takes an early lead in the craziest donut contest:
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At first, I had no idea what to do with cottage cheese, so I turned it into a sandwich. But unfortunately, the cottage that I bought was too tangy to eat by the spoonful (which was its intended purpose). So then I did what any respectable human being would do when they have no idea how to make something edible: I fried cottage cheese.
80 was so pleased with my frying—and wanting to eat it by the spoonful, like in his youth—that he bought another tub of it. This cottage cheese was eat-it-out-of-the-container worthy, but I still wanted to figure out new uses.
Like every night, I rummaged through my kitchen. And there were frozen peas. I totally hate peas. They do absolutely nothing for me. Yes, I know, they’re great fresh from the garden. But those aren’t available in the District in February. I’m not even sure why I bought them, in fact, I was fairly pisted when I saw them in there. But I went with it anyway. Peas and cottage cheese, please?
Read More›Since you DC-based ESers got so excited about our snowy restaurant map, we’ve decided to roll with it. Welcome to ES Local: What’s Eating DC, our weekly update of food and dining events around the DC metro area. No more desperately searching the Internet for something new to eat. We’ve done the legwork for you, and each Thursday we’ll post the map here on ES. But check back to this post anytime as the map will be updated in real time.
Event of the Week: Order a Cuban Cocktail at Ceiba during happy hour on Monday, March 1 and get a free massage or facial.
View ES Local: What’s Eating DC in a larger map
If you are a restaurant or bar and wish to have your event listed on the ES Local: What’s Happening In DC map, please write to me at britannia(at)endlesssimmer(dot)com.
Like most of us here, I’m no baker and don’t particularly enjoy the restrictions it brings. Exact measurements are not my thing. I like to experiment with ingredients, which is why I leave desserts alone. But, the purchase of a new Kitchen Aid mixer has propelled me into this unknown world, for my first true (not from a box) baking experience.
On a recent Sunday afternoon I was sitting at the bar of Café Atlántico when I came across kumquats soaking in St. Germain elderflower liquor. Coincidentally, later in the day I spotted some kumquats at Whole Foods, which is a rarity. It was one of those situations where you never hear or see anything for a long time and then it all comes at once. I love those moments so I bought two quarts of the fruit, not having any idea what I was going to do with them until the walk home.
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ES Inbox is an occasional occurrence when a reader sends us a question and we have no fucking idea what the answer is. Please helps us look good by providing guidance in the comments.
Dear Gansie,
I have had the same 3 avocados sitting in the vegetable drawer in my fridge since New Year’s Eve (unforgivable, I know, but I forgot they were there–all the kale and collard greens kept them hidden.)I didn’t want to just throw them out (that would be truly unforgivable), so I decided to take a look at what exactly happens inside of a 6 week old avocado.
I was expecting a funky smelling, completely black pile of mush. Instead, they were absolutely PERFECT! I mashed ’em up and had feta guac for lunch.
But how did this happen? Do I have a magic fridge? Or do avocados have an unusually long shelf life of which I was heretofore unaware?
As the foremost avocado expert in the blogosphere, do you think you could explain this? I’m at a loss.
Quizzically yours,
S.S.
Yes, we’re already running our cute-baby-with-food contest. But what about those of us who don’t have kids? Or just don’t have attractive kids? Never fear — ES, along with our favorite guilty pleasure, Dunkin’ Donuts, has a contest just for you.
For the second year in a row, DD is allowing the public to create a brand new donut from a variety of doughs, fillings and toppings on their web site. Entrants will have a chance to win $12,000 and to have your designer donut sold at Dunkin’ Donuts stores around the country.
Now, we realize the DD contest will be hard for you ESers because they’ve inexplicably left off ingredients like 100% pure cocoa powder and basil-infused truffle oil. Or even bacon. WTF! Well, when you’re done making your Dunkin’ Donut, it’s time to get even crazier and design The Endless Simmer Donut.
What ingredients would make up the donut of your wildest dreams? Feel free to indulge your inner gourmet by using some more…non-conventional ingredients along with the usual donut trappings. Want to add a sweet potato filling or foie gras mousse to your glazed dount? Have at it. Style points will be given for creativity. Paste your dream donut combo in the comments below or fire up an email to contests@endlesssimmer.com.
While we don’t have another 12 grand for you, our winning ES donut-maker will be taking home a $60 Dunkin’ Donuts Gift Card. We’ll be picking the cream of the crop and then a special guest judge will decide who takes home that prize. The contests — both ours and the big one — end on March 8th, so get cooking!