wallacepolsom
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noise dept.
@theartofmadeline
EXPECTATIONS
Lint Roller? I Barely Know Her
if i look back, i am lost
The Stonewall Inn
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NASA
Stranger Things
One Nice Bug Per Day
occasionally subtle
KIROKAZE
d e v o n
Sade Olutola
Jules of Nature
RMH
The Bowery Presents
izzy's playlists!
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@steaksonsteaks
Courtesy of loquitamel - a very informative video on how to deal with frozen steaks. Hint: don't thaw, just cook 'em frozen!
It's got tips on freezing them properly (to avoid ice crystals that produce flare-ups/splatter) and then how to get them to medium rare. Woohoo!
Love is patient. Love is kind. Love is a perfect medium-rare.
I'd suggest that it's better to be able to cook even/especially NOT on Valentine's Day (instead of being just a "not-scrub for that one contrived holiday") but it's a start towards being a grown-up.
On a cooking note, the nice crust is tempting me toward a cast iron...
One of the best jokes from Ratatouille - wine too expensive to spit out in disgust.
Oh the bind of expensive but not tasty things
Lol that's one way to do it
What Each Degree of Steak Doneness Should Look Like
Therefore how long to cook a steak to achieve desired doneness.
What a helpful guide to steak cooking!
© Kodiak Greenwood
Travel Tuesday: Set on a cliff above the Pacific, Sierra Mar restaurant at the Post Ranch Inn offers sweeping views and delicious food. Head over to F&W for more of the world’s best restaurant views.
What a place to have a meal!
You’ve got a coffee maker? We’ve got dinner.
That is sort of weird but also genius. Cooking a meal with just a coffee maker. So, when college kids say they have nothing to cook with, they can't really mean stoves/pots/pans/knives anymore -- it's really a lack of resolve :P
There’s a difference between bastardizing an item and giving it room to breathe, grow, and change with the times. When Chinese people cook Chinese food or Jamaicans cook Jamaican, there’s no question what’s going on. Just make it taste good. When foreigners cook our food, the want to infuse their identity into the dish, they have a need to be part of the story and take it over. For some reason, Americans simply can’t understand why this bothers us. “I just want to tell my story?!? I loved my vacation to Burma! What’s wrong with that?” It’s imperialism at work in a sauté pan. You already have everything, do you really really, really need a Burmese hood pass, too? Can we live? Writers ask me: “So, should Americans be allowed to cook ethnic food they didn’t grow up with?” I reply by asking: Are you interested in this food because it’s a gimmick you can apply to French or New-American food to separate yourself from others? Or, will you educate your customers on where that flavor came from? Will you give credit where it’s due or will you allow the media to prop you up as the next Marco Polo taking spices from the Barbarians Beyond the Wall and “refining” them? The most infuriating thing is the idea that ethnic food isn’t already good enough because it goddamn is. We were fine before you came to visit and we’ll be fine after. If you like our food, great, but don’t come tell me you’re gonna clean it up, refine it, or elevate it because it’s not necessary or possible. We don’t need fucking food missionaries to cleanse our palates. What we need are opportunities outside kitchens and cubicles.
Eddie Huang, Fresh off the Boat (via yiheyuans)
I saw a recent posting about “vegan banh mi” at Brooklyn’s Smorgasbord… I’m not sure how I feel about it. In our attempts to be innovative with food, we tread on culture because food, at the end of the day, is culture.
(via tingsquaredz)
sometimes, it feels like food is all we have left of culture… and they’re trying to take that away too.
(via charke105)
I (Greg) don't cook (Asian food especially) for anyone I don't love or trust. Food is for family.
Today we post a chart that's really #drinksondrinks but that's not usually a classy thing -- but this information and beverage are!
Finished up my potatoes :0
If anyone would like a copy —> you can get one here
Potayto potahto
Halloween Smore’s On A Stick Tutorial
Co-sib I love s'mores. Thank you MaizeCraze for finding this.
A Hsu family classic: tonkatsu & oyster sauce lettuce #cookingwithHsu #tonkatsu #porkchop #fivespicepowder
Made for Garrett and myself (Greg) this Monday eve. A classic. Not my best work. I also did an experiment where I put breading THEN egg (instead of egg then breading typically). The new way isn't better but my curiosity was satisfied.
© Madeleine Hill
Andrew Zimmern’s Kitchen Adventures: F&W contributor Andrew Zimmern recreates the crispy pork shanks he loves at Bavarian beer halls. “This is food for cold weather that’s meant to be shared with friends,” he says.
Recipe: Bavarian Beer Hall Schweinshaxe
DER SCHWEINEN SCHANKEN.
LOOK AT THESE PLATES.
MANGA PLATES.
EMPHASIZE YOUR FOOD.
THOSE ARE THE MOST DRAMATIC PANCAKE I’VE EVER SEEN.
that katsu tho
add some flair to your fare
To be a regular is to insist on something steady in a world and a life with too many shocks, too much loss. The week can go off the rails. The month can go all the way to hell. Hill Country’s brisket is still there, forever fatty, a promise kept.
Give me a minute to taste the salad before you offer me pepper. Otherwise, you’re basically saying: ‘we didn’t finish making that salad.’
Mychubbythoughts.tumblr.com #23 (via mychubbythoughts)
A note to restaurants on mychubbythoughts.tumblr.com
(via betterbooktitles)
True. Though with pastas I tend to pretty eagerly ask for Parmesan cheese...
© Jess Lander
Burger Love: Can you guess where this delicious West Coast burger is from? Hint: For extra sauce and chopped grilled onions order your burger “Animal Style.” Find the answer here, plus more of America’s best burgers.
IN - N - OUT :D
