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.
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.
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.
Our dear friend and cooking muse Keighty has cobbled together this gracefully crude (we mean that in a good way) pot pie recipe. We cheated (or didn’t cheat?) and added some chicken we had leftover from a roast. The creamy potatoes with parsnips and carrots + crispy cheddar/chive biscuit topping is amazing.
When a blog announces proudly that it finally “has a twitter” – as if they accomplished some sort of feat – I usually become extremely cynical of said blog. It’s expected these days – which is probably why we didn’t even bother thinking about it a year ago.
But that was then and this is now. Like making your first pot of ramen on a hotplate in your freshman dorm, we proudly serve you the new @FoodCrypt.
Picture grabbed from here.
