Category: Links

Me in the New York Post

Despite the fact that I miscomplimented the reporter on the “Unfitney!” headline (that was the brilliant work of a competing local tabloid w/r/t Brit’s loss of custody), I still came out looking fairly OK in this article on supper clubs in today’s New York Post. (Lucky I didn’t have to get my picture taken underneath a table.) A good, informative article about the trend, seeing how I actually am too busy at SND to go to other people’s parties.

[[Criticism of misspelling of my name redacted. Web publishing is miraculous!]]

Blog Expansion: Sripraphai Database

Peter and I ate at Sripraphai last night. I think it’s been eight years since I’ve been going there. I remember when it was one room, with mirrors on one wall. I once saw a Thai customer pick up the sugar dispenser on his table and pour sugar all over his noodles. Enlightening.

Anyway, we realized there are just swaths of the menu we’ve never tried, or don’t remember trying, at least. So now I’m making a compulsive list, starting now. Go here to see (sorry–too lazy to fiddle with Blogger templates–this is function, kids, not form).

I’m Cooked

Seeing how I’m shockingly slow on these things, probably everyone already saw the video of Christopher Walken making roast chicken and pears, oh, months ago. But it’s pretty great to see this man speak so calmly while he caresses this carcass.

Which is all a preamble to saying I’m very pleased to see this new I’m Cooked website, which is essentially YouTube for food. Why didn’t I think of that?

(But, disappointing: a video entitled “Cooking Queens” is two gay guys. I guess the world does not revolve around my favorite borough.)

Anyhoo, check it out. I also like the ’email me the recipe’ feature some videos have, like the Brazilian guy’s (though it’s got some kinks–I got a papaya recipe when I asked for hearts of palm, but…good idea nonetheless).

You’ve probably already watched mine and Tamara’s clip, but here’s the link.

“Oh no! I ate normally and actually enjoyed my food!”

Matt over at Post Haste Taste blogs about sustainable agriculture, and how eating normal, unprocessed food for dinner, even if it is poor demonized potatoes, is just not going to kill you.

He has a good thoughtful essay on why the current food system in the US is failing, and how it could be better. A popular topic, to be sure, but this one works in the Patton Oswalt joke about those gross KFC Chicken Bowls, and includes the chilling intimation that Mexican soda companies might start using corn syrup after all. When I can’t get a good cane-sugar Coca-Cola south of the border, that is a sure sign of the apocalypse.

“Loving Baltimore takes some resilience.”

Peter’s a little worried that when his book comes out, people will think he hates Baltimore. In fact, he loves it. There was a very nice piece on NPR’s Morning Edition today, an interview with crime writer Laura Lippman, about how Baltimore is f***ed up, but still wonderful. There’s discussion (and samples) of the Baltimore accent–now you know what John Travolta was trying for in Hairspray–and, the whole reason I’m posting this, brief but rapturous discussion of Faidley’s crab cakes in Lexington Market. Good eatin’, hon. No visit to Charm City is complete without them.

Kudos to the City Cook

A little while ago I mentioned this new website, the City Cook. It’s basically what I would do if I ever got around to it (albeit with more swooning over the Greenmarket and less swearing). You can go over to the site and sign up for a weekly email full of tips on how to get into the habit of cooking regularly. She’s not dealing with super-fancy food, in terms of prep, but she is suggesting ideas that you only get from having been exposed to all of NYC’s restaurants on a regular basis.

The newsletter she just sent is about stocking your pantry…or your “pantry,” really, because most people in the city don’t actually have a physical pantry. (But I do! It’s the coolest! Sorry to gloat.) Here’s most of the info online. There’s something so soothing about lists like this.

Her advice to tailor to your tastes is essential, though, and she spells it out a little better in the newsletter: “If you rarely cook Asian recipes, resist the abundance of Asian ingredients and sauces. Instead, be candid about how you cook every day and stock for that because pantry goods can spoil, fade in flavor, or just get lost in the clutter, leaving you with more but not better choices.”

But I had to laugh about the suggestion of buying just an 8-oz. jar of mayonnaise. I think ours is the 2-lb. model.

What I’m Doing This Weekend

I saw this video about cooking paella over an open fire on the NY Times website earlier this year, and it has stuck in my head.

Basically because I want everything in it: ready availability of the gorgeous seafood in the market in the beginning, that market woman’s giant cleaver, the kitchen “range” made of rebar, the cute little wood spoons they eat the paella with, and, needless to say, the adorable Spanish chef himself. Pep Crespo, I’m yours! As for Mark Bittman himself, I’d normally say thanks, but no thanks–but even he starts looking pretty suave in this context, especially when he says “Balenthia.”

Must go to Spain again soon. In the meantime, here’s hoping this Saturday’s dinner chez Tamara pans out. I’ll start whittling the wooden spoons right now.