August 28, 2009
wired magazine: what's inside a slim jim?

Well this is really fascinating, from a food science perspective. And shockingly gross if you’ve never bothered to read food labels before. As my friend David Shin, occasional late-night consumer of Slim Jims once told me, “Look Mitch, I’m eating face.” Looks like that (maybe), and then some.

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August 27, 2009
chow's guide to peppers

If you know how much I love spicy food and hot peppers, and how much I enjoy learning encyclopedic things about food, then you’ll understand why I like this guide to all kinds of peppers.

Side note: The Naga Jolokia pepper is the hottest in the world, with a Scoville rating of up to 1,040,000. For comparison, Habanero peppers (note that there’s no tilde over that “n”) have a Scoville rating of up to 350,000. Hot!

(photo taken in Luang Prabang, Laos)

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August 7, 2009
http://www.mitchinthekitchen.com

New blog! More cooking! Still me.

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July 30, 2009
urbanfoodie: OMG PANDA BREAD! recipe here. (via grilledcheese)

urbanfoodie:

OMG PANDA BREAD! recipe here. (via grilledcheese)

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July 15, 2009
the making of a gyro cone

“It’s a show and tell that is not for the squeamish. The process starts with boxes of raw beef and lamb trimmings, and ends with what that looks like oversized Popsicles the shade of a Band-Aid.”

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July 12, 2009
also, murray's cheese shop makes meltshakes with van leeuwen ice cream
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July 10, 2009
Van Leeuwen Cart Parks Itself in the East Village.

I eat this stuff whenever I can. Somebody let me know when the currants and cream flavor is back. They’ve been out at all locations the last three times I visited.

(via pavblog)

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June 21, 2009

okonomiyaki

okonomiyaki

I had okonomiyaki for the first time when I visited Japan two summers ago, at a restaurant called Mitchan (seriously!) in Hiroshima.

The dish is a specialty of Hiroshima and the Kansai region in Japan, which includes the cities of Osaka and Kyoto. At its most basic, okonomiyaki is a big pile of batter, eggs, and cabbage cooked on a griddle and smothered with a thick, sweet-tart brown sauce. Additional ingredients may include noodles, squid, pork, bacon, scallions, dried seaweed, pickled ginger, mochi, cheese, mayonnaise, and best of all, dried bonito flakes that crackle, squirm, and jump around when they’re sprinkled on hot food. Okonomiyaki is sometimes called “Japanese pizza” or “Japanese omelet,” which I find odd and unnecessary. It’s kind of like calling pierogi “Polish wontons.”

Cooking With Dog has an episode devoted to okonomiyaki, and you can find it on menus all over St. Mark’s Place here in New York. Just typing this post makes me hungry.

Any recommendations for a good okonomiyaki spot?

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June 11, 2009

lobster rolls sans mayonnaise

Delicious-looking photo and recipe from Gourmet. A couple weeks ago, Nicole and I discussed the lobster roll list on Grub Street. I said something about all of the featured sandwiches looking a little too mayonnaisey for my tastes. Behold, a lobster salad with lemon vinaigrette.

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June 1, 2009

Another video… this one is of the best “Cooking with Dog” episodes to date. Can’t wait to see what Francis and the chef (why don’t we know her name?) will do next.

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