August 2009
3 posts
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.
Aug 28th
16 notes
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”)...
Aug 27th
http://www.mitchinthekitchen.com →
New blog! More cooking! Still me.
Aug 7th
July 2009
4 posts
Jul 30th
33 notes
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.”
Jul 15th
also, murray's cheese shop makes meltshakes with... →
Jul 13th
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)
Jul 10th
1 note
June 2009
3 posts
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....
Jun 22nd
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.
Jun 12th
Jun 2nd
2 notes
May 2009
7 posts
WatchWatch
How to butcher a side of beef, with Tom Mylan. “This reminds me of anatomy class,” says John. The tenderloin is now thought of as the psoas major.
May 31st
the best french toast i've ever made
I know, I’m going into recipe-dumping-mode here. But seriously, this was a marvelously delicious brunch a few weekends ago. Rosemary and bananas go very well together, as Chef Ripert has demonstrated in the past. I used yogurt in the egg mixture because I was out of milk, and things worked out just fine. French Toast with Bananas and Pecans for topping: 1 tablespoon butter 1/3 cup maple...
May 26th
1 tag
sunday supper, volume 5: roast chicken with spring...
It was about time for us to try our hand at roast chicken again. This time, we had it with a bread salad full of spring vegetables (including ramps, those darlings of the farmers’ market) and crisped prosciutto, and drank a lower end French Burgundy (which was eye-opening and delicious to this wine novice). Panzanella with Asparagus, Mushrooms, and Ramps 3 slices prosciutto (or pancetta...
May 25th
mitch's egg salad
I really dislike egg salad made with mayonnaise. Often, the pre-made deli variety is not only an attractive den of sin for all kinds of bacteria who are ready to send you straight to the toilet with your bowels in a knot, but also blended with so much dressing (and little else) that it appears monochromatic from afar, with bits of white suspended in a sulfuric, jiggly, pale-yellow mass of yolk...
May 20th
1 note
WatchWatch
Pâté or dog food? Something to ask yourselves the next time I feel like throwing a cheap cocktail party. The original research paper by the American Association of Wine Economics can be viewed here. (via Marion Nestle’s blog)
May 19th
1 tag
sunday supper, volume 4: harissa-marinated beef
I overcooked this big piece of sirloin tip, as you can see in the above photo. The goal was medium-rare for such a lean cut of beef, but a few careless extra minutes in the oven led to something more like medium-well. Nevertheless, a tasty marinade, caramelized cipollini onions, roasted potatoes with lots of black pepper, and a surprisingly light-bodied (a little too light-bodied) Australian...
May 17th
1 note
FOOD'LEBRITIES: Fame + Food = Funny →
(via migueld) I can’t not laugh at these.
May 7th
May 1st
223 notes
April 2009
13 posts
a salad for unusually warm days
Tuesday’s weather was so hot that I ditched the seasonal, local, tiny carbon footprint ethos and sweatily paced the produce section of Whole Foods, grabbing as many crunchy, juicy things as I could for a mostly organic, California-farmed salad. Some days, the local greenmarket just isn’t an option. I also juiced a shriveled Meyer lemon that I hand-imported from California in early...
Apr 30th
10 japanese sweets →
Ramune candy?! How did I not know about this until now?
Apr 29th
Just attended a screening of Food, Inc. tonight. I thought it was a good primer on some of the major systemic food-related issues we face in the U.S. Go check it out when it’s released on June 12. It’ll get you thinking about what goes into what you put into your body everyday.
Apr 21st
Apr 16th
chinese food for passover →
Apr 16th
homemade yogurt x 3
A couple weeks ago I bought a $3 tub of plain yogurt and thought, what if I make my own yogurt? Then I serendipitously came across this, this, and this.
Apr 16th
Apr 14th
“In fact, free range is like piggy day care, a thoughtfully arranged system...”
– Local/sustainable/humane foodies, here is your Ann Coulter. Meet James E. McWilliams. (via cathyerway) For those of you who read this op-ed piece last week, note that the New York Times added something at the end: Editors’ Note: April 14, 2009 An Op-Ed article last Friday, about pork,...
Apr 14th
top chef masters lineup announced →
A new twist on Top Chef, starting June 10.
Apr 8th
"sandwich day" sandwich revealed →
Turns out they weren’t from Defonte’s.
Apr 6th
1 tag
sunday supper, volume 3: orange glazed pork...
Pork and fruity flavors are classic accompaniments to German Riesling, as are the spicy, salty flavors of many Chinese and Thai dishes. A dinner of spicy orange glazed pork tenderloin with garlic chive spätzle and braised napa cabbage was my attempt at marrying German cuisine with Asian ingredients to create something for a bottle of surprisingly but refreshingly sweet Spätlese. Coincidentally,...
Apr 5th
1 tag
homemade limoncello
Last month, I returned from California with a duffel bag full of freshly picked lemons from my parents’ backyard. Juicy as they were, it was their shiny peels that I looked forward to using. For the past year and a half, I’ve been storing most of a handle of throat-burning Devil’s Spring vodka in my freezer, totally clueless about what to do with it (make a barrel of jungle...
Apr 1st
March 2009
9 posts
Mar 24th
91 notes
common food myths, explored →
But does grass-fed beef really taste worse than corn, etc.-fed beef? Sounds more like a personal opinion than a myth to me.
Mar 21st
the onion's food and dining slideshow →
Mar 20th
WatchWatch
How Alice Waters cooks eggs. I’m kind of speechless.
Mar 17th
1 tag
sunday supper, volume 2: chorizo and white bean...
I don’t know much about Spanish food or Spanish wine, but I do know that having Spanish chorizo as an ingredient makes everything taste better. A bottle of 2002 La Rioja Alta Viña Alberdi Reserva was our starting point on Sunday. We figured we couldn’t go wrong with an earthy stew of pork, potatoes, and paprika. We were right. Recipe: 2 oz pancetta, 1/4-inch dice 3 oz Spanish...
Mar 10th
scanwiches →
(via xtine)
Mar 7th
Mar 5th
food, inc. trailer →
I’m looking forward to watching this documentary.
Mar 5th
1 tag
sunday supper, volume 1: roast chicken
I’ve been telling my friends that John and I are starting to adopt some strange version of a suburban, childless, middle-aged lifestyle. As able-bodied, fun-loving New York City residents in our twenties, we sure do spend a lot of time cooking simple dinners at home, watching episodes of 30 Rock over and over (as I femme-crush on Liz Lemon), then going to bed at exactly 11:55 PM. Are we...
Mar 1st
February 2009
7 posts
ben & jerry's ice cream flavors for g.w. bush →
(via e-mail from Nicole) Hilarious. Also, someone has created visuals of some flavors. (Previously: Yes Pecan)
Feb 19th
50 of the world's best food blogs →
I/you could spend forever reading these. (reblogged from cathyerway)
Feb 18th
30 notes
no reservations: the food porn episode →
A conversation I had on Tuesday: Jeanice: mitch i saw food porn last night anthony bourdain did a whole show titled FOOD PORN me: on the travel channel? Jeanice: yep, no reservations me: damn! i really like that show but i don’t get the travel channel Jeanice: it was all food porn… music and all Previously: Bourdain on food porn Momofuku, Momofuku, and more David Chang
Feb 13th
Feb 10th
Feb 10th
58 notes
irish car bomb cupcakes →
From Smitten Kitchen, one of my favorite food blogs.
Feb 8th
22 notes
a giant 17-pound burger, photo by photo →
Sent to me by Diana. See also: Pimp That Snack
Feb 4th
January 2009
7 posts
happy (belated) chinese new year
I really don’t cook as much Chinese food as I’d like to. That is going to change over the next week or so, as a result of my weekend shopping spree at Hong Kong Supermarket (on Elizabeth and Hester, in Manhattan). First up was a dish known as Buddha’s Delight (羅漢菜), so named because of its traditional consumption by vegetarian Buddhist monks. It is commonly eaten during the...
Jan 28th
video: how to cut up a whole chicken →
Jan 25th
today's inaugural luncheon menu →
Seafood, duck, pheasant, apple cake, and California wines. (Previously, in 1865: Abe Lincoln’s lavish inaugural dinner menu, which served as an inspiration for the 2009 lunch menu.)
Jan 21st
oh, honey honey
Barry Estabrook from Gourmet.com summarizes a recent article from the Seattle Post-Intelligencer that tells you “organic” and other value-adding labels on honey are basically bullshit: The USDA “Certified Organic” label for honey is, for the most part, meaningless, although you’ll have no trouble finding bottles emblazoned with it, and priced accordingly. “Like...
Jan 9th