Endless Simmer - A Food Blog

Reclaiming Spinach and Artichoke

gansie — Thu, 08 Jan 2009 12:23:16 +0000

80P is ~~totally fucking~~ fairly particular about which photos are ES worthy. The above, um, not so much one of them. Well, I think it’s fine. And if I took this pic, I’d be pretty proud. Just thought I’d throw this disclaimer out there so you’d know what a perfectionist photog I’m dating. (Had to pretty much beg to get this pic posted.)

Anyway, let me introduce you to my latest corn cake invention. This alcohol-soaker came out at about 11pm during the night of the many, many dishes. And that sauce to your left, well, you’ll find out about that later. But it was good. And it was just plain wrong that people dipped the corn cake in this soy concotion. But, when a bottle of Jack is involved, good sense is a bye-bye. Oh, and I may have forgotten to tell you that I was also drunk when I made this, so the details might be a bit shakey. But, then again, when did you ever expect to find measurements on ES.

If you’re still interested, recipe post jump (more…)

Live Blogging Top Chef: Episode 7

BS — Thu, 08 Jan 2009 02:47:14 +0000

Burning Questions: What to Eat When the Zombies Come

BS — Wed, 07 Jan 2009 20:21:21 +0000

Here at ES, we try to answer all your important food related questions, like why you can never match a tupperware to its lid, and what Padma Lakshmi was wearing yesterday. But while we’re off being frivolous, some people are actually focused on the big picture.

So I for one really appreciate Asylum’s recent article Apocalypse Chow: Cooking in the End Times, which offers some very helpful hints for what to eat when the zombies come. Am I the only one whose favorite scene in 28 Days Later was when they broke into the supermarket and got to eat as much chocolate as they wanted? And did anyone else cry during I am Legend when they finally got to eat bacon?

Seriously though, read this article! You’re gonna thank me when the end times come and everyone else is eating spam. Here are my fav hints:

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Ripoff Watch: So That’s Where Ted Allen Went

BS — Wed, 07 Jan 2009 17:57:25 +0000

Sometimes I feel bad that such a large majority of our food TV coverage involves snarkily making fun of said food TV, but seriously — what’s wrong with the food network? For a group of people completely obsessed with all thing edible, we can barely find a decent show to watch there. We are down with Top Chef, No Reservations, the Hippy Gourmet, and of course Jacquy P, but I don’t have a single favorite show on the Food Network, which seems to be an endless stream of Rachael Ray and Giada spinoffs that are no different than the shows that came before them.

Which is why I appreciate that the Food Network is at least trying to draw our attention by ripping off Top Chef, the most engrossing food show on television. But their latest Top Chef imitation is such an obvious clone that it almost looks like a joke. In Chopped, four chefs face off to create an elaborate three-course meal, racing against the clock, facing the wrath of judges such as Rocco DiSpirito, a bald guy who’s not Tom Colcichio, and a Gail Simmons clone, and one-by-one hearing host and former Top Chef-er Ted Allen drop the dramatic news: “you’ve been chopped.” Good try, Food Network, but unless you have Padma Lakshmi gagging on a sweet mouthful, I’m sticking with Bravo.

Check out the hilarious preview for ~~Top Chef 6~~ Chopped over at the excellent blog Eat Me Daily. And for the real deal, tune into ES tonight at 10pm for the original Top Chef live blogging. Check after the jump for a preview of tonight’s episode.

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Truffles Not To Be Trifled With

80 Proof — Wed, 07 Jan 2009 12:00:28 +0000

It’s 80p here folks, back from the dead. For those concerned souls out there, I have been on my winter break from grad school. It’s been a tough last 3 weeks, what with the constant sleeping and eating. So with only 1 final week until it’s time to dust off the notepads and spend another $500 on textbooks, I made good on a promise to Gansie.

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We Knew It! Obama is a Foodie

BS — Tue, 06 Jan 2009 18:00:49 +0000

While Barack Obama spent the last two years painstakingly convincing Americans that he is a red-meat-eating, corn-dog-loving American, we knew all along that he had to be a red-wine-drinking, arugula-loving food elitist.

And now that all those people in Indiana have gone ahead and voted for him anyway, can you guess what shows up out of nowhere? A tape of BHO’s secret past as none other than a food critic! It just happened to be lost somewhere until after the election, perhaps hidden along with his drug stash and Indonesian citizenship. Obama’s appearance as a food critic, taped way back in 2001, unfortunately got canceled before it even hit the air, because he was too smart or something.

Well this isn’t Thailand, Barry, and you can’t get fired from the presidency for being too much of a foodie. So now that you’re in DC, we hope you’ll have time to return to your first love, and feel free to send any restaurant reviews our way.

Part 2 of the video after the j.

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So I Guess I Haven’t Drunk Blogged in a While

gansie — Tue, 06 Jan 2009 12:40:37 +0000

I’m just gonna be honest. My lovely boyfriend, 80 Proof, just made me a dirty martini (2 olives) and fine, I totally chugged it. And now I’m going to have another. He’s sipping on this supreme bourbon, Pappy Van Winkle, that I bought from Burnie at Chat’s Liquors.

And we’re watching Flight of the Conchords which is a super fucking funny show. I mean, music videos in the middle of a sitcom - YES! I mean, check out the lyrics to this song that may or may not be called “Boom” (2nd episode) — She’s so hot / she’s like curry. Marc (Maid’s bf) played an episode for me after the EAGLES totally kicked the ass of his Vikings. EAGLES. PLAYOFFS. KICK. FUCKING. ASS.

Okay, so remember yesterday when I posted a dip recipe. Well, for that very same party, which was a gathering of 80’s frat brothers, I made another dip (and a whole lot of other shit - I mean, an out of control amount of food. And even though we were blazingly drunk, I think we snapped photos of every dish.) Anyway, this dip came together a lot easier than that bastard raw onion/roasted veggie dip.

Oh, and I got an iPod from SAG. I used to have one. But then it died. Wait for it. There’s food involved. Pizza Hut sent me this promo for free songs. Here, take a look.

Anyway, thank christ that I took notes while making this dip, otherwise, um, this post would be screwed. And if you’re wondering why I’m drinking on a Monday night - it was my first day back at my ~~other~~ job since Dec 23. I needed an effing stiff drink. (more…)

bESt of the bESt

BS — Mon, 05 Jan 2009 20:44:57 +0000

With 900 posts and counting, we know it can be hard to find your fav recipe from the past on ES. But fret not, we’ve compiled all our proudest achievements on one page. So when you’re in a pinch for inspiration, don’t forget to check out the ES Featured Recipes Page.

Bourdain is Back

BS — Mon, 05 Jan 2009 17:37:42 +0000

Yup, Endless Simmer’s favorite hero/villain is back in action with a new season of Anthony Bourdain: No Reservations. The first episode of the season, which airs tonight at 10 eastern, has Tony traipsing through Mexico, soaking up the sun and salsa, and making us really fucking mad about winter.

At least with Bourdain back and Top Chef returning, we won’t have to go outside much this week.

When Raw is Wrong

gansie — Mon, 05 Jan 2009 11:55:55 +0000

A few months back, DAD GANSIE was impressed by a traditional baba ghanoush I brought home. Ignoring the seasonality of the ingredients, I told him I would make it for him again while I was home over the holidays. But with so many temptations all over the house, I couldn’t simply stick with eggplant, oil, garlic, lemon and tahini. Oh, no. I had to add and add and add. Dips bring out the worst in me. And most of the time, they work out wonderfully. But sometimes, they take hours and days of work. This one was one of them.

I roasted two Chinese eggplants, slit them in half, rubbed oil on the cut side and then placed that side down. I also used a fork to Peirce the skin a few times - 375 for about 30 minutes. In my parent’s second oven, I roasted one red pepper then stuffed it in tupperware to let it steam to help get the skin off. While that was happening, I prepared the other ingredients. The ingredient that brought down the integrity of the dip. (more…)