Category Archives: Links

Around the world in beverages: Thirsty For…

Our friend Silvia recently posted about a James Beard-nominated video series with a global foodie bent, Thirsty For. The premise of Thirsty For, produced by Tastemade, is that each video introduces a new beverage from around the world. However, this goes above and beyond the recipe alone, and we love the visuals and the soundtrack. Now some of the featured drinks we have heard of, like the Mango Lassi and Atole. However, others are much lesser known, including a strawberry milk drink from Mauritius, Alouda (video below), the Portuguese coffee drink Mazagran, and something for the kid in all of us, the Milo Dinosaur. Check out the entire series here.

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Kosher Lebanese for Passover in NYC

lebanonToday is the first day of Passover, and to celebrate we are bringing you a story about Lebanese food specially made for Passover in New York City. The story centers on chef Souad Nigri, and her 30-plus year tradition of making catered meals for Passover. Typical dishes include tabbouleh and other mezes, but made Kosher for Passover with no wheat or bulgur. The story is a few years old, but now you can find Nigri’s dished at Prime Butcher in New York.

 

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Judging the World-Wide Mustard Competition 2014

Mustard MuseumOur friends at Eating Madison A to Z recently clued us into an awesome competition, the World-Wide Mustard Competition, run by the National Mustard Museum. Yes – this a world championship for mustard! We paid a visit to the museum many moons ago when it was located in Mt. Horeb (it is now located in Middleton, WI), and it is truly a mecca for all things mustard. M is going to be one of the judges at the competition today (this round of judging is being held at Kendall College in Chicago), so look for some photos and tweets in the future.

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The Chemistry of Cast Iron Seasoning

There’s a lot of info out there about how to season a cast iron pan: use canola oil, Crisco, lard, etc. But what’s REALLY the best oil to use? Sheryl Canter explores the science behind seasoning and explains why flaxseed oil may be ideal. We have a old family cast iron pan we have never really re-seasoned, but now we think we will try it.

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Quality Olive Oils at your Supermarket

A little while ago we posted about the truth behind olive oil labels, and the fact that what you see is not often what you get. However, there is still good (and relatively inexpensive) olive oil out there, and Truth in Olive Oil givs some options that are available at Supermarkets and other non-specialty stores.

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Reclaiming Ramen

JapanWhen the word “ramen” comes up, your first thought may be of the ten-for-a-dollar deals your local supermarket had on instant ramen in college. However, there is a lot more to it than that, and the traditional preparations of this Japanese soup dish are catching on in the US. Food and Wine has a profile of Ivan Orkin (with recipes) about how he and other chefs are reclaiming ramen’s good name. There are ramen shops popping up all over NYC and Chicago, and Serious Eats Chicago ranked suburban Mount Prospect’s Misoya as the top ramen in the area.

Ramen in Kyoto

Ramen in Kyoto by Claire Yuki

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Russian menu ideas for the Sochi Olympics

RussiaWhat did you think of the Opening Ceremony? With the 2014 Sochi Winter Olympics officially under way, we are in full Russian food mode. We are not experts in Russian food, but we have trying to learn more about the country’s different regional and local specialties. We’ve done a little research in preparation for a Russian dinner party in honor of the Sochi Olympics, to get a little beyond Borscht (Beet soup) and vodka (though of course, those are great, too). Here are some recipes to get your Russian dinner party started. Do you have any favorites you would recommend?

Russian dinner

Russian dinner by Vincen-t

Appetizers and Sides:

Mains:

Dessert:

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The state of the coffee scene in France

franceWhile we consumed macarons and mimolette gleefully in France, we never really sought out French coffee… and I guess we weren’t the only ones. Turns out France has never been big on coffee, cafe culture yes, but the actual coffee, not so much. We greatly enjoyed Roads and Kingdoms’ essay, “Why is Coffee in France La Merde?” which discusses the history of coffee in France, and how there has been recent push for more craft roasters and coffee-centric cafes.

Holybelly, part of the new coffee scene in Paris, by Roads and Kingdoms.

Holybelly, part of the new coffee scene in Paris, by Roads and Kingdoms.

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San Juan Icon La Bombonera Closes

Flag of Puerto RicoWhen we went to San Juan, Puerto Rico, one of our favorite places to eat was the stalwart La Bombonera, an excellent place to grab a pastry and while away the time. Unfortunately, it has come to our attention that it has recently closed! There was talk of re-opening but it seems unlikely. Sad day for pastry-lovers in San Juan.

La Bombonera

La Bombonera in San Juan by John Picken

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The secret behind Italian olive oil

The New York Times has an interesting visual story, “Extra Virgin Suicide” about the true production practices of Italian Olive oil. It’s a little shady.

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Michelangelo’s Grocery List

Michelangelo

The more things change, the more they stay the same. Take for example, Michelangelo’s handwritten 16th-Century grocery list. The list includes staples like fish and bread, and even comes with illustrations. So, ok maybe that is a bit different since the person buying groceries for Michelangelo was likely illiterate.

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The Impending Srirachapocalypse 2K14

Everybody watch out, because we are about to hit a shortage of the famous Huy Fong Sriracha Thai/Vietnamese hot sauce – THE SRIRACHAPOCALYPSE! Due to legal entanglements in the Huy Fong factory in Irwindale, California, bottles are now being held 30 days before shipping, causing a major delay in restocking Sriracha on the shelves. Since the stoppage hit in mid-December, customers may really start to feel the effects of the ban soon. Serious Eats conducts a taste test of other sriracha brands so you can get your hot sauce fix in a pinch.

Sriracha in Memphis

Sriracha in Memphis by Memphis CVB

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Chicago food podcasts

Now that I (L) am commuting to work, I have been listening to many more podcasts, both in the car and on the train (where I am writing this post). I have definitely tried to broaden my horizons, and listen to as many different subjects as possible, though science and current events appear regularly (I love Radiolab, How to do Everything, Wait, Wait Don’t Tell Me and Quirks and Quarks). However, up until a week or so ago, I had completely neglected food podcasts, and there are some great shows that focus on the food scene right here in the Windy City.

One of my favorite Chicago food podcasts is Louisa Chu and Monica Eng’s Chewing the Fat on NPR. A recent episode I particularly enjoyed talked about the highly-anticipated Eataly and the Italian food scene in Chicago. Another favorite is Michael Gebert’s audio and video podcast Sky Full of Bacon. The audio podcast, with the awesome name, “Airwaves Full of Bacon” has covered such diverse topics as the kitchen at Next restaurant, Michelin stars, charcuterie and Country ham in Kentucky. Let me know if there are any other podcasts you like (on any topic, but especially food!)

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Foodie’s Guide to Costa Rica

500px-Flag_of_Costa_Rica_(state).svgSome of our good friends are from Costa Rica and we would love to visit them there in the near future! Now we even have more incentive, Forbes has an article about the hidden foodie side of Costa Rica. Everyone knows that Costa Rica has beautiful nature, but its food is nothing to scoff at.

Costa Rican Lunch

Costa Rican Lunch by RK and Tina

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What are the 2014 menus at Next?

NextSicilyOne of our favorite tasks every couple of months is predicting what the upcoming menus at the ever-changing themed Next Restaurant will be. We went to Next Sicily and Thailand, which we absolutely loved, and the current menu is the French-themed Bocuse d’Or, which is running through the end of the year. This time we guessed there would be a Brazilian menu coming up… and we were wrong. So here’s what’s actually slated for Next in 2014. First, a reinvention (or is it more of a re-creation?) of the classic Chicago steakhouse, next, a Chinese/Modernist themed menu, and last, a menu in homage to the shuttered restaurant Trio in Evanston, where Achatz was executive chef. Sounds pretty great!

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Desserts in Tiny Cups: Brazilian Doces de Colher

brazilWe have talked before about one of our favorite Brazilian treats: brigadeiros. However, you can also get brigadeiros in another, slightly more liquid form. Known as doces de colher literally “spoon sweets,” these Brazilian treats come in little cups and are meant to be eaten with a spoon. Technicolor kitchen has recipes for some of the most popular spoon sweets: brigadeiro, beijinho and bicho-de-pé. Warning: these are definitely only for those who have a VERY sweet tooth.

Doces de Colher by Biana Bueno

Brigadeiro Doces de Colher by Bianca Bueno

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Picoleishion: Celebrity Popsicle Seller of Itaparica

brazilIn our travels we met perhaps the most amazing food cart purveyor in all of Brazil, nay, Latin America! His name is Picoleishion, and he is a one-man show based in the town of Itaparica, on the northern tip of the island of the same name. He sells picole, which is simply Portuguese for “popsicle” but he isn’t a normal popsicle seller. Picoleishion is readily identified by his gigantic sombrero, frenetic dance moves and the fact that his popsicle cart is actually a giant boombox blaring Axé hits like “Billie Jean” by Magary Lord. Check him out in action (and again). The Praia do Forte in Itaparica is idyllic and quiet, and Picoleishion is hard to ignore as he rolls across the beach blaring his tunes. Over the course of one beach day we sampled 4 picoles – Mangabation (Mango), Limation (Lime), Chocolation (Chocolate), and Amendoimshion (“Peanut” was basically a peanut butter popsicle –cool! que legal!). Picoleishion is definitely a charismatic guy – and had beachgoers dancing and posing for pictures, so it is no surprise to us that he is a minor celebrity and has made an appearance on the Jô Soares show, a Letterman-type talk show in Brazil (at the start of the clip below). We love you Picoleishion! Adorei Picoleishon!

 

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Photo Series on Swiss Cheesemakers

Image

switzerlandThe Atlantic has an amazing photo series on Swiss cheese makers, the Murith family, during their seasonal production of Gruyere cheese. The pictures take the term “pastoral” to a whole new level.

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A Retro Bacon Costume for Halloween

Halloween is tomorrow – and maybe you’re still searching for a costume. Here at ETW we are always on the lookout for a clever food costume or two. We came across a vintage costume we had never seen before via the ever-entertaining Retronaut: a side of bacon. This takes love of bacon to a whole new level (and it took home first prize in the 1894 Covent Garden Fancy Dress Ball).
BaconCostume

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Ranking State Foods

AmericanMenuOn our trip we have been learning all about local Rhode Island foods. However, every state has a wealth of local options, and many people insist that their state’s food is absolutely the best. Deadspin recently made a non-scientific ranking of the top state foods in order from best to worst. Chicago’s deep dish pizza won the top spot for Illinois (followed by South Carolina’s shrimp and grits) – which we can’t argue with – though the irreverent list has certainly garnered some controversy.  What do you think about your state food’s ranking?

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