Posted in Food, FOODIS OPERANDI, Gourmet Imbecile, Greenpoint
Tagged butter, CARROTS, CELERIAC, CELERY ROOT, COOKING, Food, FOODIS OPERANDI, OLIVE OIL, RADISHES, recipe, recipes, ROASTING, roots, vegetables
If I had to choose one meal until I died, this would be it: Dill Pickles, Greek Olives, Chorizo Secco, Prosciutto di Parma wrapped cantaloupe, nutmeggy Mortadella and Havarti Cheese with German Tomy mustard.
Posted in Food, Gourmet Imbecile
Tagged Chorizo Secco, Dill Pickles, Greek Olives, Mortadella, Prosciutto, Prosciutto di Parma
I love BBQ chicken on the grill. I learned recently that thick BBQ sauces, like the kind that I like, don’t penetrate the meat so well when marinating it. It needs to be cut; diluted with something to bring down to a consistency more like maple syrup.
I like to use Stubb’s BBQ sauce, then dilute with Red Jacket Orchard’s Fuji Apple Juice and the pulp of half a tangerine. Let it marinate for 1 hour in room temperature. Then I put the bone-in chicken legs on high heat on my trusty rooftop gas grill for 3 minutes a side, basically a quick burn to the surface of the meat. Then set the grill on medium-low heat and grill for as much as 25 minutes. Make sure you brush the marinade on the chicken every 5 minutes. Salt & pepper to taste.
Mmmmmm.. juicy meat every time. We don’t know dry chicken in this house.
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.
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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
Tagged blogging
For the warm months of the year, I am a hardcore, do or die cold brewer. We use the Toddy brewing system, which creates a concentrated coffee that you can dilute with milk or water for excellent iced coffee. Obviously, you have to use good ass coffee, too. As a back up, though, I was hoping to find the concentrated Stumptown cold brew that the NYTimes wrote an article about a couple months ago, but haven’t seen it anywhere. But I was happy to see this iced coffee concentrate at the Meat Hook last week. Grady’s Cold Brew claims to be New Orleans style, although it’s made in Williamsburg, Brooklyn. I bought it, risking the chance that I’d spend $15 on some shitty coffee, but it passed my coffee snob test. This is good stuff.
New to cold brewing? Here’s the jist of it.
Posted in Food, Gourmet Imbecile, Greenpoint
Tagged cold brew, Grady's Cold Brew, Ice Coffee, Meat Hook, NYTimes, Stumptown, Toddy
Chinese vegetable artist, Ju Duoqi makes images of women using mainly cabbage and other veggies. This is fucking weird ass shit and I love it.
Posted in Art, Food, Gourmet Imbecile, Non-human Life
Tagged Cabbage Fantasies, Fantasies of Chinese Cabbage, Ju Duoqi, WTF?
Now beat that shit, homefry!
Posted in Art, Gourmet Imbecile, Non-human Life
Tagged breakfast, bubbles, Cream, eggs, fractals, frittata, geometry
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.
Posted in Food, Food Review, Gourmet Imbecile, Greenpoint
