Google screams for Ice Cream Ms.Softee !!!

All this google buzz on ice cream sundaes makes me super stoked for Softee ice cream trucks this summer !!


Ms.Softee (a good buddy of mine) AKA Chrissy from Chrissy's Cooking Club just launched the website this past month.


Check her out:
http://bit.ly/gih7if


Congrats Chrissy !

Whatsup Tiny Cup !!

   Tiny Cup is a small comfy coffee shop with the likes of a blue collar and a food writer sharing a table and enjoying the soothing yet vibrant tunes. Food is taken quite serious here as deciding what to eat, that's the problem. Suggestively growing between Lafayette Ave & Clifton Place, this coffee shop  is like no other in a sense that its new and improved coffee roasting ways and frequent menu add-ons seem to keep this place up and running. Thanks again Tiny Cup !!

Not the actual plate that i used there but an image of it

Not Just Any Granola Bowl

Sorry I Had To Diss "The Man" A Little ...

Death From A French Fry

How New Yorkers Get Ready To Make NYE Cocktails... Made Your Reservations Yet ?

 The Gramercy Park Hotel drink Menu for NYE:

Gramercy ‘75
 A signature NYE Punch. Vodka, ginger essence, clarified Meyer Lemon juice, and Moet White Star Champagne.

Continental Julep
Maple Syrup, Maker’s Mark Bourbon, Corralejo Reposado Tequila, Smith and Cross Jamaican Rum, Mint. A little taste of summer, from coast to coast.

Tzarina
Champagne, Russian Standard Vodka, Creole Bitters, St. Germain.

Brown Butter Old Fashioned

Brown Butter infused Bourbon, Maraschino Liquor, house made Root Beer Bitters.

Buy Barrel-aged Spirits

                                                       

Next Year you should consider these a next on your 2012 NYE DrinkList. 

 

Makes Three Gallons

128 oz (approximately five 750ml bottles) dry gin
128 oz sweet vermouth
128 oz Campari
Stir ingredients together (without ice) and pour into a three-gallon oak barrel. Let rest for five to seven weeks and pour into glass bottles until ready to serve.

Manhattan

Makes Three Gallons

256 oz (approximately ten 750ml bottles) rye whiskey
128 oz (approximately five 750ml bottles) sweet vermouth
7 oz Angostura bitters
Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a barrel that has previously stored sherry, Madeira, or port wine). Let rest for five to seven weeks and pour into glass bottles until ready to serve.

Trident

Makes Three Gallons

128 oz (approximately five 750ml bottles) aquavit
128 oz dry sherry
128 oz Cynar
7 oz peach bitters
Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a used single malt barrel). Let rest for five to seven weeks and pour into glass bottles until ready to serve."

Dram Bar ... A Hip Spot In Williamsburg

Check Out Other States That Are Perfecting In-House Distilling

Crave You !?! ..."Hea is some food slanduh foa yah !" a eastNYer shouted

Pasta Primavera
You'll need a craving of veggies and a lean protein, and maybe a hopeful heart. Think about that next time you head to the grocery store.

On your list :
-Tomatoes (Roma, Grape, or Plum could work)
-Asparagus
-Onion (white)
-Whole Grain Pasta
-Parmesan Regiano
-Zucchini
-Mozzarella mushroom soy protien burger patties
-Garlic
-Red Pepper
-Shitake Mushroom
-sesame oil
-Braggs Amino Acid

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, satay chopped onion with the olive oil and sesame oil in a saucepan over medium heat. Until they reach that yummy brown color, 2 minutes. Stir in the tomatoes, and cook until all juices from tomatoes are seeped out, bring to a simmer stirring constantly until thickened, about 5 minutes
3. Stir in garlic, red pepper, asparagus, zucchini and shitake mushroom; cook over medium-high heat until soft, about 2 minutes more. Dice burger patties as small as you'd please and toss in to the sauce pan. Season with dried basil, salt and pepper to taste. Spray amino acid on drained pasta, layer sauce on top of pasta and serve sprinkled with shaved parmigiano reggiano . 

Fashion Has Its Food Coma Days Too

    Creative director at Barneys New York,  Simon Doonan, is one of the many fashion geeks to take us on a culinary trip and interpret it to for a look book. The windows, located at Barney's NY, feature the chefs that rocked food world.

"Our customers are interested in what Mario Batali and Anthony Bourdain are interested in. Food is just as much a part of their landscape as fashion."  Simon Doonan

 The Food Network/Cooking Channel are the guiding light for this fashion. Partnering with department store Barneys to reach a broader audience. You think you might need a cabbage as a new accessory ?

I Dont Know About You But I'm Hungry As Hell So Im Going To The Smoke Joint !

 Uprooted barbecue, barbecue loosened from its moorings in tradition, barbecue that ranges to shores where dry-rubbed pork ribs and peel-and-eat shrimp cocktail and jalapeño sauces frolic together. -NY Times

If you happen to be in Ft. Greene make sure you check out The Smoke Joint. So many BBQ options you'll wish you had more than one stomach to fill. Blending sugar maple as a wood to smoke its meats make the experience that much more valuable.