The Everyday, Anytime Egg-Combination Generator (via laughingsquid)
Hello, my name is Nora, and I am an absolute sucker for a food-related infographic.
PS: Speaking of eggs and their abundance, I’m reading The Everlasting Meal and it is changing my life, y’all. I’m planning on doing a two-week blog experiment in which I attempt to inhabit Tamar Adler’s beautifully existential philosophy of food and cooking. It seems so warm and cozy in there….
Hello, my name is Laura, and I am an egg addict.
It was a pleasure to cook with Studiofeast this past Sunday for their 2nd “Studiofeast Sunday.” These are small intimate events that pack a big gustatory punch. Our lovely hosts, Brian Quinn and Jessica Lawrence opened their home and Brian mixed killer cocktails and paired wines with aplomb.
Check out this menu:
- Lobster, Burrata, Green Apple, Micro Arugula
- Winter Vegetable, Bagna Cauda, Chili
- Split Pea, Bacon, Creme Fraiche, Miso Toast
- 72 Hr Short Rib, White Bean, Fennel, Carrot
- Zeppole, Sichuan Pepper Hot Chocolate, Fig
This was every bit as good as it looks.
@ashinyknife @andrewmaxr @MissMahoo @laurahuben @sgoralnick @JennyMarie413 @icopythat ARASK il pranzo Italian Xmas dinner: a sous vide primerib replaced last year’s deep-fried filets with truffle oil, vino and amaro took the place of aguardiente shots, there was a surprise Food Network cameo, & the New Jersey head-to-toe leopard look was obviously in this year.
Great job A Razor, A Shiny Knife & our amazing volunteers.
2011 MENU:
Brussels sprout hash, Rosemary potatoes cooked in beef fat, crispy black kale, greens and beans, cannellini apple celery salad, charcuterie platter, panelle, braciole, salsiccia, chicken, meatballs, panzanella salad, cauliflower gratin, ricotta and mint ravioli, Parce’s famous polenta, fennel and orange salad, zampone, and a big ass prime rib roast(Brooklyn, NY - 11 December 2011)
A Razor, A Shiny Knife
www.arazorashinyknife.com
We rung in the holiday season with a leopardcoveredblingtastic bang. Oh, and the food was pretty sweet too.
In honor of National Celiac Awareness Day, do yourself and your gluten-free friends a favor and make these scrumptious Nutter Butter Cookies!
Hey those are my friends! And yes, Mike’s a genius. :)
fritesandfries says: ”This is the coolest culinary collective dinner I’ve ever read about:”
“…at Studiofeast, we thought it’d be cool to do a meal where an omnivore and a vegetarian could both share the same meal without the former forgoing meat or the latter having to try flesh. That was the seed of an idea that grew into our most recent dinner: a 7 course meal with an omnivore and vegetarian option where each corresponding course looked identical across the meat/vegetable line. And on July 17th, we seated 40 guests–20 omnivores on one side of the table, 20 vegetarians sitting opposite them–and served them our Doppelganger Dinner.”
Would you be able to tell the difference between the vegetarian amuse bouche (apricot “roe”, coconut, and mint) and the omnivore amuse (salmon roe, vichyssoise, and celery)?
What about the dessert course (Vegetarian blueberry, freekeh wooddruff, and birch versus the omnivorous uni, lobster, corn and licorice)?
I’m dying to go to a Studiofeast dinner. Seriously, dying.
Auto-reblog any StudioFeast related commentary. These guys are an absolute dream to work with, masterminds behind the most fun I’ve ever had on a train, and all around great friends.
This is from a dinner held by studiofeast in NYC where identical dishes were served but one was vegetarian and the other was not. If you want more information please follow this link or click on the photo above.
Marrows
Vegetarian: Potato/Onion, Kale, Miso Butter
Omnivore: Beef, Mustard Green, Duckfat
The team hand carved 45 yukon potatoes to look like bones; caramelized onion played the marrow part.
StudioFeast auto-reblog.
Waitress: I don’t make the rules.
Bobby: Okay, I’ll make it as easy for you as I can. I’d like an omelette, plain, and a chicken-salad sandwich on wheat toast—no mayonnaise, no butter, no lettuce—and a cup of coffee.
[She begins writing down his order, repeating it sarcastically.]
Waitress: A number two, chicken sal san—hold the butter, the lettuce, the mayonnaise—and a cup of coffee…anything else?
Bobby: Yeah, now all you have to do is hold the chicken, bring me the toast, gimme the check for the chicken-salad sandwich, and you haven’t broken any rules.
Waitress: [challenging him] You want me to hold the chicken, huh?
Bobby: I want you to hold it between your knees.
- excerpt from Five Easy Pieces, in the Lapham’s Quarterly Food issue.
Starting tomorrow and happening every Saturday in Williamsburg…Smorgasburg:
With the intention of integrating upstate small farmers, New York City food-makers, chefs, social entrepreneurs, shoppers, and families in a large outdoor retail market, Smorgasburg hopes to spread the sea change in food consciousness by making fresh, affordable food and ideas about eating and sourcing more accessible to a broad and diverse audience.
This is health.
Well, minus the Fatty-Que.
To be affectionately referred to as “Smorg.”
Photo: Team Studiofeast, plated and ready at Morgan St stop, awaiting the L Train. [Photo by: David Christiansen, http://pop-up-studio.com “I can’t even describe what just happened, but it was freaking awesome. A Razor, A Shiny Knife, Studiofeast and others just cooked/served a 6 course menu along the whole route of the L Train, one course every 4/5 stops with new teams plating on platforms, serving, then disappearing. It went off flawlessly. The menu:
- Hamchi Crudo, Bone Marrow, Trout Roe, Laproaig, Sweet Lime
- Foie en Brioche, Port Wine, Raisin,
- Ramp, Black Garlic, Cippolini, Morel, Thyme
- Petit Filet Mignon, Pomme Puree, Asparagus
- Pepper Jam, St Andre
- Chocolate & Gold Leaf Panna Cotta, RaspberryMuch more to come, we have wonderful photo/video from the day (I wore a camera mounted to a headband for the entire platform plating & train car service).” - Mike Lee, Captain of Team StudioFeast
Almost 24-hours later, and I’m still on an adrenaline high. It was an honor to work not only with our team, but with all six wildly talented teams as a whole. Hats of to A Razor, A Shiny Knife for superb event execution, and to StudioFeast for including me in this kickass event. Here’s to many, many more events to come.
grinning, soapboxing, avoiding gluten.
laurahuben@gmail.com
gluten-free goodies
best distraction ever
guilty pleasure
two turntables
instagrid
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