I saw something about this in the NYT and then our pal Bailey also sent me a video…
Now if only I could get lobster for less than $25 a pound or whatever it is in Chicago.
The Underground Lobster Pound: A Purist, An Apartment & The Perfect Lobster Roll – *food curated* from SkeeterNYC on Vimeo.
A lot has been going on with everyone at Foodcrypt…stay tuned for some cool stuff…features…videos…tips…
In the meantime: Check it Out! Special “Food” episode.
this is so good!
No-knead bread
Appelstroop (dutch apple syrup/spread…you could use balsamic syrup instead)
basil
Valdeon or other bleu/gorgonzola cheese
red pepper flakes
Its the perfect combo of sweet, tangy, spicy, sheepy.
Toppers from the Layer Cake Shop.
I had been wanting to use these toppers, but hadn’t really been wanting to eat cupcakes. So today I decided to make bran muffins for breakfast and dab a little powdered sugar frosting on top and place on the toppers. SO cute.
I am addicted to the Layer Cake Shop. I have ordered so many toppers from them.
See more images on my flickr page.
The Morning News has a put up a gallery of Justine Reye’s beautiful still life photography.
An amazing series of docu-shorts by director team Lernert & Sander where various artists explain to their parents what their work is about. The featured interview is with home brewer Arno Coenen.
via Martine
How To Explain It To My Parents from Lernert & Sander on Vimeo.
Seth turned me on to Feasting Never Stops. I think I’ve looked through all the archives 2 or 3 times today. Beautiful website, amazing photos, totally “I want to go to there.”
On a recent brunch trip to Lula’s sister restaurant Nightwood, we discovered one of the simplest, most addictive incarnations of the potato we’ve ever experienced: the Nightwood Tater Tot.
So what makes these things so good? They’re crunchy (but not too crunchy). They’re fried. There’s nooks and crannies where coarse sea salt is hiding. And then you bite into it. The inside is soft like mashed potatoes. But not cold or weird. Just right. It’s really like hashbrowns in a ball. Pretty far removed from what I would have called a “tater tot”…but whatever. I had to figure out how to make these.
Cut to the same afternoon: A recipe for home made tater tots.
