Pasta - - Page 14

by 80 Proof

Artsy Photo of the Day

Shh…this is pasta sauce from a jar

in Photos 0 comments

by BS

Man Cannot Live on Pizza Alone

As mentioned earlier, it’s back-to-school day here at Endless Simmer (how’s the studying going, 80p?) I have sure come a long way since my college eating days (microwaved bacon…raw ramen noodles…congealed leftover pizza…shudder), and so I feel it is my duty to let the next generation of college students know that it doesn’t have to be that way. Especially for those of you in New York, there are plenty of ways to upgrade your college eating experience, without having to call mom and dad for a credit upgrade (I swear). Here’s the ES guide to Microwave-free College Eating in New York, replacing each college standard with a much less embarrassing option. Those of you elsewhere, feel free to chime in on what I missed in the outer boroughs, D.C., etc…

Dorm Fare: Easy Mac

Photo: Bucklava

You know you’re a college student if you’ve ever referred to the “fancy kind of mac-n-cheese” and meant the box of Kraft stuff that is cooked on the stovetop instead of in the microwave. Easy Mac is, well, unbelievably easy. Just add water to this little packet, microwave it for two minutes, and suddenly you’ve got gooey, cheese-y deliciousness. But the ingredient list in the “cheese sauce mix” is enough to make any sane person think twice: It’s made up entirely of hydrogenated this, modified that… trust me, none of these things is actually cheese.

Upgrade: S’MAC

Photo: S’MAC

Put down the packet and head to S’MAC, where you can get a huge cast iron skillet full of piping hot mac ‘n’ cheese, made with real certifiable cheese, and no powder. Starting at a meager $4.25, the offerings range from the kid-friendly classic (loaded with gobs of American and cheddar) to fancier versions for us “grown-up” folks, made with yummy stuff like Kalamata olives and goat cheese.
345 East 12th Street, 212.358.7912

More upgrade recs after the jump…

by BS

Hott Links: Sex Sells (Food)

– I seriously need a pasta maker. Even before I saw this ad. [erdoland via SE]

– Apparently, the new way to win a woman’s heart is by being a gastrosexual. It’s not as disgusting as it sounds. [Daily Mail]

– Or you could just wow her with underpants toast. [Nice Cup of Tea and Site Down]

in Trends 1 comments

by BS

Crazy Cooking Confession: Drinking the O Juice

Last time I shared a secret with you guys, you totally ripped me a new one, yet for some reason I still feel compelled to keep on sharing every weird thing I do.

I know Edouble has already told ya’ll about the great pickletini, but I think you still may not quite understand how much we love drinking salty, briny water. Back in the day, when I finished a jar of pickles or olives, I used to simply pour the excess liquid down the drain before washing the jar out and recycling it. But then when I lived with Edouble, I was sharply reprimanded for this wasteful action. Why? Girl likes to take the jar and drink the leftover juice like it’s lemonade. This is an action that has caused more than one observer to gasp in horror and/or keel over in laughter.

I’ve since tried it myself, and while I can’t down an entire jar of the stuff as quickly as Edouble can, I have to admit I have become a full-fledged fan, and will never again throw away leftover olive juice.

So recently I was throwing together some kind of tortellini explosion style dish, emptying my fridge and throwing all kinds of randoms in with the pasta.

in Personal / Recipe / Trends 8 comments

by gansie

It Tastes Like a Rainbow, Part II

Editors Note: Our girl Vi can now not stay away from blogging. Vi shows off her graphic design/tech/artistic side by bringing you this a-mazingly insane video.

byline: Vi

A coworker of mine sent me the link for this short film from the Home of the Twisted Films of PES. I’ve never had toys make me so hungry and I’m sure the final spaghetti dish does taste like rainbows! This film actually influenced me to add more color in my dishes and not make so many white, brown and green dishes when a little bit of tri-colored couscous can easily bring some life to my dinner.

[youtube qBjLW5_dGAM]

in Uncategorized 0 comments

by Russell Warnick

SNDC: Veggie Shrimp Edition

My SNDC (Sunday Night Dinner Club) convened this past weekend at the home of our only member who owns a tool-kit, we’ve not been getting together as often as we usually do due to summer travels but this weekend was a must, our good friend T2 turned twenty-errr, anyway. T2 is one of those veggie types, and when we cook SNDC the veggie dishes are usually cooked by the birthday boy but as it was his birthday we couldn’t really ask him to cook, could we? I decided to theme the dinner on tomatoes, I wrote a few weeks back about the tomato scare that the country has been under so I thought I would laugh in the face of danger and host a tomato themed dinner, I had it planned for over a week and then on Friday the FDA cleared tomatoes of salmonella, damn you government types for thwarting my danger plan.

I have to admit something to you all, up until this past weekend I was a virgin… a Dupont Farmers Market virgin that is! I had never been before and wow, very impressed. So on Sunday morning with coffee in hand, I was your picture perfect foodie, buying organic carbon-footprint free produce and cheeses for my dinner.

After the jump, recipes and pictures of the four tomato base dishes (keep in mind these recipes are for 12 people).

in Cheese / Recipe / Veggie 10 comments

by gansie

I’ll Beet the Green Out of You

Yes, I know, I want to put an egg on everything.

When I was visiting Rooms in Maine, I toured her very lovely garden. That bitch has everything (or at least will later in the season): parsley, cilantro, chives, dill, kale, beets, rhubarb, lemon balm, tomatoes (like 6 heirloom varieties), peas, lettuce, mint, um, idontknow, and I’m probably missing 3 or 4 things. It’s redic.

So after I filled with luggage with goodies from Tran’s, I had Rooms cut me some herbs and greens from her garden to take home as well. And while the herbs were a little smashed up, the kale and beet greens stayed fresh.

And yea, I had no idea you could eat the greens that sprout from beets (see bottom right corner for sample beet green). I think they’re more delicate than kale, but more or less taste like any green that’s been wilted in oil. And I really can’t wait til I have a yard with a garden and a gardener. The beauty that is walking outside, just a few feet, to pick some fresh herbs, is simply a cook’s dream. Or at least mine.

Post jump–my Tran’s/Rooms inspired noodle dish

in Eggs / Recipe / Veggie 5 comments