Screwtop Winebottle

Zine: Put A Egg On It.com

Put A Egg On It is an irreverent digest-sized art and literary magazine out of New York City about food, cooking and the communal joys of eating with friends and family. The magazine features essays, photo essays and illustrations as well as practical cooking tips and recipes.

45-year-old Tibetan head monk, 5 feet 5 inches tall, 158 lbs, typical daily caloric intake: 4,900 calories. Some food staples: Butter tea, dried cheese curds, barley flour cake, noodle soup with potato. Image copyright Peter Menzel, menzelphoto.com

I could not love this book idea more, What I Eat: Around the World in 80 Diets. [via brainpickings]

Part Food, Inc., part FridgeWatcher, the project is a potent antidote to Neil Burgess’s recent rant about the death of photojournalism — What I Eat: Around the World in 80 Diets is a bundle of storytelling and humanity that unravels itself before your eyes, leaving you hungry to better understand the correlation between food, environment and quality of life.

“Some things were thought to be unachievable. Gourmet ketchup may now be crossed off such lists.”

Sir Kensington’s Gourmet Scooping Ketchup

Simple, 5 ingredient ginger pudding from thestonesoup.com.

Bittman’s Scallops and Peas “Chowder”

I realize this is simple but I never make salads and I should do. Caesarlike salad with blueberries and wheat croutons.

Guess the public space from the flooring pattern

Me and my broken toe went out in style @Momofuku Ssam Bar NYC: foraged Lilly shoots, Finchville ham, steamed buns, corned beef terrine. Rye Manhattan for dessert, thanks firsttenthousand perfect call. Also recommended but not on menu: beef tendon/green papaya salad.

Food was fantastic and better than I imagined.

adeandabet:

jesssica:

I can honestly say that I have never heard of this, but I think I could die happy if could eat it NOW.

haleystumble:

so are we shutting up now, or after i cram all of those in my mouth??

Vegan Recipes - Fried Guacamole | Vegan Happy Hour

(via soyforbreakfast)

WHAT? TWO OF MY FAVORITE THINGS (GUAC & “FRIED”) COMBINED?!

GAME. CHANGER.

Haha. This looks way better and more successful than my avocado stuffed fried wonton wrapper caper of 2009. Avocado diced, wrapped and fried. I was going for perfect little cubes but that doesn’t work, not even close.

Haven’t cooked anything in a long time. This wasn’t really cooking but it was good. I’d come across this dish called Tuna soboro with ginger and craved it ever since. So when I went shopping today and found a new brand of responsibly caught seafood I bought a can of their Alaskan salmon to use in the recipe. Basically, it’s just a citrus(orange in my case), ginger, sugar and soy base than you reduce and flake the fish into. So freaking good. Also on poorly photographed plate is buckwheat soba and steamed vegetables. Asian food and some sort of ridiculous pedantic Euclidean plating.

In the category of alternative uses for Japanese instant curry blocks.

The winner is: Rice omelette in curry sauce! Honorable mentions: Curry Ramen with Bok Choy, Curry Egg Rolls, Curry Orzo with Spare Ribs.

Eat to Blog: All About the Curry

Sardine shoppe in Lisbon, Portugal

Shoppekeeping has its allures.

UPDATE: Yes, I too am a fan of sardines. They are the future.

UPDATE: This is my new iPad background.