…as a skunk

I’ve learned this recently. It’s terribly hrd living in the years of “late twentys.” I think a lot of things can happen in this tim period. A lot of new things. And a lot of things that I hope will love on. So I dont hope you mind, my dear, dear reader, that I’m going to indulge in my non-responsibility life, celebrating yesterday’s holiday, as well as celebrating what’s real. I’d like to commend the blogger Macheemo for not only fgiuring out a path toward homemade peanut butter, but also organizing what might be the coolest wedding of the decade.

80p note: I think the gist of this drunk Gansie post is congratulations to Machee”s”mo for his spectacular looking wedding. Thanks for sharing that with the blogosphere. Good morning ES readers, and feel free to use ALL CAPS in the comment section this morning, as Gansie is sure to be hungover.

In the Mix: Meat Cocktails

leblon_cocktail_praia_da_carne_0412

Cocktails with beets, mole and okra not crazy enough for you? We didn’t think so.

Fortunately, the good folks over at TIME have alerted us to a burgeoning new trend: meattails. Oh dear, that doesn’t sound right. Mocktails? No, that’s something else. Anyway, they’re cocktails. With booze. But also with meat. What’s not to like?

We already knew about the glory of bacon cocktails (obv.), but who knew that mixologists have also been getting creative with beef jerky, sausage and even chicken stock? Awesome.

Check out more meat cocktails over at TIME.

You all seen any other meattails? (Sorry, looks like that one stuck).

(Photo: TIME)

Find more cocktail ideas in Endless Cocktails

What Did I Do Wrong

photo-43

I’ve done it again. And I’m ready to admit that I need help.

I’ve previously failed, and documented, my attempts to create an appetizing salad at one of the many new do-it-yourself salad places that have popped up downtown. Another one just opened, Freshii, and my friend Katie and I checked it out.

I was immediately turned off by their ordering process. Each customer is given a piece of paper and a pencil and told to check off their salad items. I can see how this saves time and confusion, but this absolute waste of paper really pisses me off. Couldn’t there be touch screen kiosks instead? (Although they do claim to reuse order tickets as flyers, but I’m not really sure how that works.)

I soldiered on and checked off ingredients. I went vegan that day and avoided the up-charges, although that was probably the main issue. A salad without cheese or avocado can barely be considered a salad. But still, I thought my choices went well together, especially as I’m increasingly into raw broccoli.  But it was bland and barely dressed.

Help! Please show me how to put together a decent salad. (Better view of ingredients.)

Indian Simmer: Ba Da Ba Ba Ba

India McDs

I’m sorry, but I had to do it.

After about 45 consecutive meals of Indian food, I just wanted a good old American-style gorging. Man can only live without french fries for so long. Plus, who could resist finding out what a hamburger-free McDonald’s is like?

Read More

Cheflebrity Smörgåsbord: When Doves Fry

pigeon

The latest and greatest news about celebrity chefs, served up buffet style.

– If Mario Batali served you a dove that he killed himself, would you eat it?  Neil Patrick Harris would.

Ben Roethlisberger got dropped from his food endorsement deal.  That’s OK…I prefer my jerky with a little less alleged assault.

After the jump…Top Chef meets Red Shoe Diaries (?) a Jersey food/reality show head scratcher and Chef Art is ready to tie the knot.

Read More

Artsy Photo of the Day

No cheating

nice cans.

Anyone able to guess what beer that is? Might be a tough one…

Checking in with the Cheftestants: Alex’s Chocolate Bread Pudding

GB-blog-chocolatebread-041210-520

We don’t care if they’re not a champ or a Padma — if they’ve been on Top Chef, ES is down for stalking them. Today, Kat from Good Bite checks in with nice guy/also-ran Alex Eusebio from season five.

I’ve always wondered what happens to the contestants who get voted off the shows like Top Chef and Next Food Network Star. My guess is they either open a restaurant, go back to working in a kitchen, or go back to their day job, the best of these three outcomes is transforming that 15 minutes of fame into an actually self-owned eatery. And that is exactly what has happened for Top Chef season five contestant Alex Eusebio who recently opened the adorable Sweetsalt Food Shop with his wife in Toluca Lake, California. At Sweetsalt guests can stock up on both sweets and savories like Coffee-Braised Short Rib Roll, Champagne Chicken Salad, and the Pack Your Knives Crème Brulee.

Today, chef Alex shares his recipe for a rich and creamy bread pudding, the ultimate comfort dessert, enjoy!

Recipe: Sweetsalt’s Chocolate Bread Pudding

« Previous
Next »