Salad - - Page 10

by Bliz

A Very Uniq Salad

I want you guys to meet my new friend Uniq. Say hi Uniq. Aww, he’s a bit shy. But in fairness if you were the ugly duckling in the family, you may not always warm to strangers either. Give Uniq a break next time you see him on the produce isle, he kinda looks like shit, but this little guy has some really excellent goodies inside.

The Uniq fruit hails all the way from the island of Jamaica where someone that had very recently smoked a dubie had an epiphany about marrying a grapefruit with a tangerine. Amazingly, this idea lasted past the munchies phase and Jamaica began harvesting and exporting the fruit by branding it with the tragically fitting name, the Ugli fruit. Shockingly, the orders for the exotic ugli fruit were not overwhelming. Fortunately for us, some marketing exec (also probably after smoking a dubie) pushed to have the fruit rebranded as the Uniq fruit. That’s right Uniq, you’re not fat, you’re just big-boned.

Still suspect? Maybe a little jump will change your mind..

by BS

Feed Us Back: Comments of the Week

– Boyd Logan was pretty close with his guess of Bone Crusher, but miked. knew right away the mystery eater in question was Questlove, drummer for the Roots and new sidekick to Jimmy Fallon. Good guessing, miked! You’ve won an ES prize pack.

PS – have you seen a famous/almost famous person chowing down? You better let us know!

In other ES news this week..

in Celebs / Contests 0 comments

by BS

Who’s That Eating?

ES spied this celebrity enjoying some green salad and hot tea last week at Michael’s in midtown Manhattan, which makes sense given it’s just a few blocks from his current place of business. This multi-talented artist has worked with everyone from Jay-Z to Christina Aguliera to Dave Chappelle, and has even been immortalized as a playable character in the video game NBA 2K9.

So? Who’s that famous eater? The first correct commenter wins an ES Spring Cleaning Prize Pack, which includes a Top Chef 2009 Calender and a signed No Reservations still of Anthony Bourdain.

in Celebs 12 comments

by ML

Don’t Mess with Success

Editor’s Note: You know we love us a good food rant, so we were pretty excited when ML (who you may know from Food, Redefined) told us about her rabid, Cobb Salad-induced anger. Please welcome ML, who is joining the ES mix to share her culinary concoctions along with some food rants and raves. And holler back if you know where a girl can find a genuine Cobb Salad.

Sometimes I get on these food kicks. I eat something I really like, and I continue eating it as often as I can until I’ve had enough. This normally only lasts a few days, maybe a week, but can go on for months (the most notable being Spicy Tuna Roll Summer ’06, but this surfaced at the age of four when I refused to eat anything but hot dogs for several weeks).

Recently I was visiting a friend in State College, Pennsylvania and unexpectedly experienced the best salad I’ve ever had. Our choice of restaurant was based solely around drink specials; I wasn’t expecting much from a place with $6 pitches of Long Island iced tea. However, I ordered a Cobb salad and it was heaven. Perfectly cooked chicken, warm crispy bacon, plump tomatoes, buttery ripe avocados, and a perfect greens-to-topping ratio (I prefer a 1:1 or 2:1, depending on the salad). The flavors blended flawlessly and I was addicted. Sadly I haven’t found anything close for comparison since, and there’s a reason…

in Bacon / Cheese / Fowl / Rants & Raves 10 comments

by gansie

A Breaded Exit Strategy

I’m such a lazy ass and haven’t been to the grocery store in about three weeks. But because I stock the shit out of my pantry, and made one *quick* stop to buy lettuce, I managed to build a solid dinner using two techniques.

One, I followed the mantra of the great KOD. Earlier this year she conducted an experient, Eating Down the Fridge. But the contest of sorts coincided with my spring break this year so I unfortunately wasn’t home to cook the remains of my kitchen. But I love the idea of not shopping and cooking from what’s on hand, especially because as noted earlier, I’m lazy on the whole grocery store thing. (I want my farmers’ market back!)

It’s also the first night of Passover today. Now, I’m not really religious anymore, but I spent like 10 years of my life in Hebrew school so I still remember the ancient act of getting rid of all BREAD products before the holiday starts.

Plus, I was trying to get 80 to eat salad without bitching so I decided to bread the chicken and toast up croutons with a few-days-old whole wheat loaf. (Oh shit, don’t tell him it was whole wheat!)

Recipe post jump

in Cheese / Drinks / Fowl / Holiday / Photos / Recipe 3 comments

by 80 Proof

Artsy Photo of the Day

Basket of food that I saw while in Brooklyn with BS this past weekend. Check out after the jump for a cool surprise I wasn’t expecting…

in Photos / Veggie 4 comments

by gansie

Tempertature Change = Definition Change

Now I’m still not sure how to culinarily define a “salad.” How is egg salad, chicken salad, tuna salad and then a green salad all called salads? And then what makes cold pasta all of a sudden a salad? Because a pasta dish can have the same ingredients, but when it’s cold, it’s deemed a salad. Here’s a perfectly good example, my Arugula Pesto Pasta Salad. As you can see, the ingredients: (arugula) pesto sauce, noodles, roasted red pepper and artichoke hearts would make an excellent hot pasta dish. But when it’s at a different temperature, it’s named differently. Weird, no? What is the common denominator to name something “___ salad” ?

Anyway, I’m not good at math, so I’ll just play by the rules here and call this pantry-esque concoction a “salad.”

Chickpea and Cucumber *Salad*

In a hot pan with oil, warm chickpeas until browned in spots. This will take longer than you think. Also, sprinkle salt and pepper on top. Toss often.

While that’s working, finely, finely dice red onion and then squeeze on some lemon to take the sting out (thanks, BS – see comment section.) Let that sit.

Slice cucumber crosswise and then cut each slice into quarters.

Mix together tahini sauce (tahini paste, oil, lemon, salt, pepper) and yogurt until combined. Add in a bit of water to thin out the sauce, and then season (salt and pepper; maybe next time cumin or curry powder?)

Combine all ingredients to make *salad.* For a complete meal, you can add this mixture to fresh spinach leaves.

in Recipe / Veggie 3 comments