Posts tagged food
Food and drink from the Alamo Drafthouse’s new cocktail lounge, 400 Rabbits. Photo by Cory Ryan.
Goddamn, I’m hungry now.
Cover and artwork from Get Jiro, upcoming graphic novel written by Anthony Bourdain with Joel Rose, and illustrated by Langdon Foss. It’s out next summer, and here’s the plot summary posted at eater.com:
In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.
On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the “Vertical Farm,” who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive!
Needless to say, I can’t wait.
The new extravagant chocolate dessert at Alinea, inspired (Achatz claims) by The Cook The Thief His Wife & Her Lover. The music in the video is, of course, Michael Nyman’s music from Greenaway’s film.
One thing this video gets across nicely is the fact that at Alinea, they kind of like to mess with you during the presentation of the courses—moments of “what in the hell is that?” are answered with delightful revelations of “aha!” It’s pretty magnificent, especially here.
Foods that appeared in Ghibli movies, recreated in real life.
I want all of this in me. Right now.
dfdads
anime food
Recipes and other info in the original posts, handily linked here, on AnnaTheRed’s site.
(via blackbutshining)
Marmite Cereal Bars! Info from the Marmite site, and a review.
…what? I think it’s an excellent idea.
How Vienetta was made.
(THIS IS BEAUTIFUL)
For all my rants about processed food and all, I can’t help but find something glorious in a dessert that so blatantly and unapologetically comes only from a factory. I remember the ads for this and seeing it in stores, but I don’t think I ever tried it.
Take twelve minutes out of your day to watch this wonderful little documentary about jellymongers Bompas and Parr, and their deeply insane and theatrical approach to food and dining, and their medium of choice—jelly.
Weatherwatch: Why grass made Britain great
There’s your ray of food-industry-related sunshine for the day.
SUSHI 101
Tyson Cole said that the average person doesn’t know what to do with Japanese cuisine, especially sushi. The accepted practices of a typical sushi house don’t fly at Uchi. Cole felt compelled to list his concerns and peeves in Uchi: The Cookbook:
• Soy Sauce: Don’t put sushi in soy sauce. If you even use soy sauce, you should wipe only a small amount of it on the fish, not the rice. Try to use as little as possible.
• Wasabi: You’re not supposed to make a paste with wasabi and soy. Wasabi knocks out the flavor of the fish.
• Pickled ginger: It’s a palate cleanser, not meant to eat with your sushi. Do not eat it with fish.
• Ordering: Don’t order your sushi all at once. Sushi is meant to eat in one bite and at the time it is made. You don’t want sushi sitting for long on your plate (which makes the big boats of sushi a bad idea).
• Chopsticks: You don’t need them as much as you think you do. Sushi originally was intended to eat with hands. Chopsticks are for sashimi.
• One bite: Nigiri (sushi rice with a slice of fish on top) is supposed to be a single bite. If you have to bite it in two then your nigiri is too big. If it does require two bites, do not set the second bite down on the plate.
• Avoid spicy tuna roll: It’s a way for American sushi chefs to get rid of their older tuna.
• Sushi rice: It’s supposed to be warm and soft. It’s not supposed to be sticky, hard or crunchy.
”Quoted alongside “Uchi: Turning Sushi Into Art”, in the Houston Chronicle.
…if I get started on my gripes with the article, I’ll be here all day, so I’ll just leave you with this bit, Tyson’s sushi FAQ. Because it’s worth knowing.
