Snack Time


 by

Liza’s Tips to Eating #2: String Cheese

cheese1.jpg

Pulling pieces off of string cheese is truly an art form to me. Each time I eat string cheese, I’m constantly striving to pull a perfectly thin, moderately wide, full length piece of cheese because there is nothing more satisfying. We’ve all been there – you pull a piece off and it breaks halfway down, or you’re pulling and the piece ends up being half of the cheese stick – it’s frustrating! So after years and years of experimenting with different brands, different pulling techniques, and even just giving up on pulling all together and eating the cheese stick whole, I finally discovered the variable that makes all the difference: Temperature.

Now, you don’t want the cheese to be too cold (like straight out of the fridge) because it is hard not to pull gigantic pieces. You don’t want it too hot because the string cheese won’t pull at all.

So the Liza’s Tip to Eating String Cheese – SIT ON IT– yes literally, put the packaged string cheese under your bottom. Sit on it for about a minute or two and I promise, it will make the cheese the perfect temperature for pulling perfect pieces everytime! And THIS is how you eat string cheese

in Cheese 14 comments
 by

Hott Links: Jesus Has Risen – But is He Dark or Semi-Sweet?

chocolate-jesus.gif

Chocolate Jesus is back. But the real question is, when will he fight Butter Harry Potter?

Anthony Bourdain is picking a fight with Rachel Ray over her ‘evil’ Dunkin Donuts campaign. We love you Tony, but don’t make us choose between you and DD. You won’t like the results.

Top Chef reject Josie is opening her own restaurant (a few blocks from my new house!) No word on when Sanjaya’s album comes out.

Reporting Credit: JoeHoya

in Desserts / TV 0 comments
 by

Hott Links: Save the Erotic Corn Dog Eating Contest

corndog.jpg

The Iowa State Fair forgets which side its bread is battered on [Des Moines Register]

Anthony Bourdain is so over truffle oil [Radar]

Text messaging can keep you safe from mercury poisoning [Slashfood]

Photo: Vintageip

in Fish / TV 1 comments
 by

Two Sticky Thumbs Up

cinn

I take my job as a food blogger super seriously. I will travel to far away lands (711) to try the craziest of all foods (ice cream) just so I can report it back to YOU!

Exhibit A: Totally kick ass new flavor from our boys Ben and Jerry:
Cinnamon Buns—Caramel Ice Cream with Cinnamon Bun Dough & a Caramel Streusel Swirl

It’s the perfect combination of flavors with enough mini-buns to satisfy. Bonus: Pairs well with white wine.

Photo: DC Snacks

in Desserts 4 comments
 by

All Popcorn, All the Time

pigpopcorn.jpg

Previously on ES, we told you how to pop your own corn, you didn’t listen, and we laughed at you when you got weird diseases from licking those microwavable bags clean.

Now, New York Magazine examines the shockingly high number of top-tier chefs who are following our popcorn lead. Of course, these fancy pants chefs jazz up their popping with all kinds of fatty goodness, because obviously, the problem with popcorn is that it’s just too healthy.

At Aquavit, chef Johan Svensson’s secret is to forget the oil, and instead he cooks his popcorn up in rendered duck fat. (Duck fat is so hot right now – cookthink has a good explanation why.)

But the clear winner has to be LES newcomer Spitzer’s Corner, where they wisely follow Endless Simmer Commandment #2 (there’s nothing bacon can’t improve). Their popcorn is cooked up in pork fat, topped with bacon bits, and then…wait for it….topped with more pork fat.

Bravo. Even G-d couldn’t find fault with such an ingenious use of pig.

Photo: 5 cent ride.

in Bacon / Fowl / Trends 2 comments
 by

Don’t Be Shy, Put the Whole Ball in Your Mouth

finished balls

Editors Note: La Shana Tova! A Blessed and Sweet New Year to you all. In the Jewish calendar, fall welcomes the new year and two very somber holidays: Rosh Hashanah, the “head” of the year, which is spent wearing dark suits in a synagogue praying all day; and Yom Kippur, the day of repent, where one asks G-d for forgiveness of the past year’s sins and to be added to the “Book of Life,” basically, asking not to die this year. Yea, I know, and you thought being Jewish was all about food and kvetching. So to make up for the fact that we celebrate new years talking to G-d and not partying like you sinner Christians, we have matzah ball soup. Here is fellow Jew and pending lawyer, Jason’s take on the classic.

Rosh Hashanah and Yom Kippur remind me of great food times in my life. Us Jews are all about family, food and food. And the most famous food of all –- matzah ball soup.

Since I was old enough to sit at the adult table, I have been enjoying matzah ball soup. Today, I regularly make matzah balls and routinely freeze them for late night snacks.

But I want to let everyone know the secret to making matzah balls irresistible: Maggi Seasoning Sauce. Using Maggi sounds strange, but Maggi is dubbed as the do-all sauce for Latinos, Asians and Europeans. It adds an amazing flavor that will keep you craving matzah balls all year round (trust me, my shiksa girlfriend Lauren asks me once a week to make them.)

Read More›
in Uncategorized 10 comments
« Previous
Next »