I’VE BEEN WORKING OVER AT
WRITING ABOUT FOOD
AMONG OTHER THINGS
Posted in Food, Food Review, FOODIS OPERANDI
Tagged beef, BLOG, Brooklyn, BURGERS, COLUMN, FOODIS OPERANDI, Greenpoint, GREENPOINTERS, GREENPOINTERS.COM, PREP TIPS, recipe, recipes
Don’t buy chocolate at Corner Market on Metropolitan Avenue at Graham Avenue or you’ll eat chalk.
Grass-fed fresh local beef, mixed with minced onions and soaked with soy sauce 24 hours before grilling; potato buns.
Everything except the corn gets smothered in cold pressed extra virgin olive oil. Small sweet peppers with hot Hungarian paprika. Bell peppers on skewers with sea salt and white pepper. Crimini mushrooms on skewers with truffle salt. Sliced baby eggplant with Swiss vegetable seasoning, Aromat. Corn on the cob soaked in salty water for twenty minutes.
More of the same, but with the Meat Hook’s amazing Bahn Mi themed sausages.
On a completely different note with a food theme..
Check out French artist Alexandre Dubosc edible zoetropes for his animated film titled Alimation. (Via Via)
And finally some scanned images of squished fruit from Matt Walford.
Posted in Art, Film, Food, Food Review, Gadgets, Gourmet Imbecile
Tagged Alexandre Dubosc, Alimation, Aromat, Bahn Mi, burger meat, Crimini mushrooms, edible zoetropes, gow to grill vegetables, Grilling, hamburgers, hot Hungarian paprika, how to make ground meat, Meat Hook, Sliced eggplant, truffle salt, Vimeo, zoetropes
In addition to my 9 to 5 work day, my life with my number one homeslice: “J” and continuing my attempt at an art career, blogging is a lot of fucking work to keep the posts comin’ every single day. Just sayin’.
Posted in Art, Art Review, Film, Food, Food Review, Gadgets, Gourmet Imbecile, Greenpoint, Junk Street, LOUISADA, Manhattan, Music, Non-human Life, NSFW, Red Hooked, Street Art, Uncategorized, Williamsburg
Above: 3 carrots, 1 apple, 1 peeled lemon: juiced, baby!
4 beets, 10 strawberries, 1 peach.. spicy juice!
I mentioned before how much I loved watermelon juice, but we have an awesome juice extractor and plenty of fruits and vegetables to combine and experiment with.
1 beet, 5 strawberries, 1 peach, 2 small bananas, 1 apricot.. slightly confused.
Also (not pictured) I had the juice combination of 10 strawberries, 1 head baby bok choy, 5 cherry tomatoes.. surprisingly delicious and complex.
You may not know this about me, but most weeknights you will find me making not one, but two identical salads made by someone with a fine arts degree and a sincere love of vegetables. Of course, one is for me and the other is for the lady and I’m constantly looking for new ingredients or combinations to keep things interesting in the bedroom, I mean kitchen. Bon Appetit!
I’ve had a love affair with Mortadella going on three decades and I’m always looking for the tastiest local version. If you’re lacking Italian-American roots or preferences, Mortadella is a large, finely hashed pork sausage made which incorporates cubes of pork fat from the neck. And pistachios. And sometimes olives. I had been buying several brands of the store bought pre-packaged ones (like the Citterio brand above), but I couldn’t find any that had a fresher taste, not just Bologna flavored or at the very least: distinctive. I was in the East Village and I bought some at Whole Foods, which I don’t have a picture of, but it looked pretty much like the store bought image above. It was expensive and tasted exactly like Citterio but said it was handmade. Whatever that means.
I headed back to Brooklyn and bought this selection above from Marlow & Daughters. This place has amazing sandwiches and a great selection of meats and cheeses. The Mortadella was distinctive but not special. It was too salty and I never finished it as it was slowly pushed to ther back of the fridge.
And finally, I went to my old standby, the Meat Hook and finally tried their own homemade Mortadella. This is the the winner. The pork is seasoned with distinct fresh nutmeg and coriander and it’s not too salty. It’s a completely different meat than the other three that I’ve had. And I ate half a pound, slice by slice, in just a couple hours. I would love to hear where you get your favorite Mortadella, too. Anyone? I know, you ain’t sayin’ shit. It’s cool.
I’ve been drinking ginger ale my whole life. And we have one of those fancy selzter machines, so when my old lady pointed out the fancy ginger ale syrup last time we were at The Meat Hook I decided to give it a try. Cold selzter water with a splash of syrup made by Anton Nocito’s latest project: The P&H Soda Co. makes your old school ginger ale old and stale and I’m already addicted to this stuff. Also available in Hibiscus, Lime & Cream. And just recently, Anton has introduced a new Grapefruit flavor, which is delicious. One more thing, Brooklyn Standard on Nassau sells these for a dollar less than the Meat Hook.
Posted in Food, Food Review, Gourmet Imbecile
Tagged Brooklyn Standard, Cream, Ginger, Hibiscus, Lime, Nassau, P&H Soda Co., seltzer, The Meat Hook
On my way home from work yesterday, I saw a lot of activity going on at the Bedford / Lorimer / Nassau Triangle. The mural going up is actually going to be an advertisement for Cartoon Network’s Adult Swim.
And a gentleman working on the the gray exterior next door (that’s been empty for a long ass time) told me this place will open in a month as the sister space to Five Leaves. You know, the restaurant that Heath Ledger built while simultaneously dying of an drug overdose.
Sad, I agree. But some damn yummy food they’ve got over there, if you got the Hollywood budget.