Count this in the I Have Seen Enough to Know That I Have Seen Too Much bin. Dunkin’ Donuts and Pepsi release the ultimate summer drink: Mountain Dew Coolatta. Osama bin Laden is dead. A new devil has risen.
(Photo: The Fire Wire)
We are in the age of rustic: girls with long, ratty hair and boys in shaggy beards. We are not polished. We are not all like Catherine, Duchess of Cambridge. Food has followed in the trend. Turn to any cooking show and the chef will surely praise her rustic pasta dish or rustic roast chicken. Nothing is refined. Everything has an air of ease. Unfussy is modern. The word rustic is used to sell. And just like hipster, it’s been used so much that it’s starting to not mean a thing.
This sign in front of the DC bar Asylum exemplifies my point. Hash was never a dish put together with great care or excruciating detail. It’s a dish brought forth from the humble potato. And there’s absolutely no need for the word rustic to proceed the word hash. Hash is rustic. And rustic has jumped the shark.
I think the word hipster needs to be retired. There, I said it. It’s been so overused that it doesn’t even mean anything. What is a hipster? Someone smug, pretentious, a wearer of skinny jeans? A mermaid wearing thick-framed glasses? Well, apparently now Generation Y’s dads are the original hipsters.
Let’s see what hipster dads have to say about food and drink. Actually, now that I think of it, I kind of love hipster dads.
He was the MacGyver of making drunk, the Mozart of all things malt. He could bottle a beer with one hand, seduce your mother with the other and still never spill a drop.
(Photo and Text: Dads: The Original Hipsters)
When your dad was thirsty he tossed back sodas so obscure that sometimes he didn’t even know what they were. Ginger lemon agave soda, fuck yeah he’s drank it and it doesn’t even exist.
(Photo and Text: Dads: The Original Hipsters)
He has been drinking since before Starbucks was a small Seattle coffee shop and long before you stopped drinking Starbucks because it was “too mainstream.” His cups were strong, each sip was an eye jolting, bitch slap to drowsy that firmly signified work was about to begin.
(Photo and Text: Dads: The Original Hipsters)
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I won’t embarrass the class by asking who has kept kosher for the eight days of Passover. All I will say to you is that you have one more meal before breaking the holiday, so you might as well go for the half-eaten box or matzah. You know you’ll just feed it to the dog anyway. (Or is my dog the only one that enjoys matzah?) This recipe will also help rid you of leftovers from your seder meal. You know you bought too much parsley.
Anyway, if you have access to a broiler during lunch, try this quick take on an opened-face cheese sandwich.
Sick of the leftover brisket and matzah ball soup? Miss your gourmet fare during this very old-world holiday? Well, we’ll try to cure your mid-Passover blues.
Get rid of those tired fake-coconut flavored macaroons from your childhood and check out Madagascar vanilla bean, lemon zest or mini chocolate chip versions (pictured above) from Platine Cookies.
Since flour is a no-no, try a flourless chocolate cake, which turns out half brownie and half chocolate cake and not at all like those Manischewitz cake mixes (also from Platine).
And if you’re feeling extra domestic during the weekend, make your own sweet.
We’re quite proper, if you couldn’t tell, with our lists of drunk college foods, where to get shitfaced in Myrtle Beach and dirty-sounding food terms. Oh? No? Well, whatever.
We’ll just put a top hat on it.
(Photos: Top Hats on Things)
Holy Seitan! There’s been some serious muckraking going on in the ultra-ethical land of veganism. The vegan blog Quarrygirl uncovered doctored photos from VegNews, a San Francisco-based vegetarian magazine.
To illustrate its recipe for vegan spare ribs, the magazine apparently used stock photography of the real meat kind of spare rib, then scrubbed out the bones to make it look faux.
Quarrygirl posted numerous examples of the fraud, deciding that “VegNews has serious editorial integrity issues, and cannot be trusted.”
On Thursday, VegNews published a formal response, acknowledging the real meat in the photo, but explaining their reasoning as financial:
Read More›Yes, from time to time, after exhausting all options, we have resorted to using stock photography that may or may not be vegan. In an ideal world we would use custom-shot photography for every spread, but it is simply not financially feasible for VegNews at this time. In those rare times that we use an image that isn’t vegan, our entire (vegan) staff weighs in on whether or not it’s appropriate. It is industry standard to use stock photography in magazines—and, sadly, there are very few specifically vegan images offered by stock companies.