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123 Notes

luckypeach:

Here’s some process for the covers of Lucky Peach 8.

FIRST: Some really bad sketches. It might be hard to believe, but I’m not showing the worst ideas I had. (I still think a cover with a pumpkin that looks like a butt would be funny. Please take the idea, Pumpkin Butt Monthly.) One of the options I pitched initially was EGGS LIKE BALLS on one side, and EGGS LIKE BREASTS on the other! (STUPID, I know!!!!)

Chris Ying then counter-pitched a bunch of yonic/phallic foods either piled up, or arranged nicely. I made the initial sketch and sent it to the Peter Meehan, who was arranging and shepherding the shoot in NY.

The photo was taken by our staff photographer/resident-great-guy Gabriele Stabile, with help from Mark Ibold, Hannah Clark, Jonathan Heindemause and Petey. All thanks and praise to those guys. —Walter Green

YONIC FOODS

22 Notes

togatherinc:

We’re super excited that author and Iron Chef America judge Michael Ruhlman recently joined Togather because it will give him more opportunities to share his unique culinary sensibility with readers everywhere — online and in person!  Michael is based in Cleveland, but he’s interested in both live and videochat events, which you can start lining up here.  Everyone from ambitious home cooks to culinary professionals is drooling over his new book  Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto.  In it, Michael distills his decades of training into twenty simple techniques that will change the way anyone cooks. Interested in sharpening your cooking skills, or hosting your own “Iron Chef” style competition? Bring Michael to your town!  You might learn how to make homemade prosciutto. Or maybe you could turn your next book club meeting into an excuse to chat with Michael on Google Hangout while he helps you roast a chicken. Go on, propose an event. It’s sure to be delicious.

Could not be more psyched that fellow Cleveland native Michael Ruhlman is on our site! People, do cool stuff with him! He is so nice and so smart!

togatherinc:

We’re super excited that author and Iron Chef America judge Michael Ruhlman recently joined Togather because it will give him more opportunities to share his unique culinary sensibility with readers everywhere — online and in person!  Michael is based in Cleveland, but he’s interested in both live and videochat events, which you can start lining up here.  Everyone from ambitious home cooks to culinary professionals is drooling over his new book  Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto.  In it, Michael distills his decades of training into twenty simple techniques that will change the way anyone cooks. 

Interested in sharpening your cooking skills, or hosting your own “Iron Chef” style competition? Bring Michael to your town!  You might learn how to make homemade prosciutto. Or maybe you could turn your next book club meeting into an excuse to chat with Michael on Google Hangout while he helps you roast a chicken. Go on, propose an event. It’s sure to be delicious.

Could not be more psyched that fellow Cleveland native Michael Ruhlman is on our site! People, do cool stuff with him! He is so nice and so smart!

2 Notes

I just ate scrambled eggs with nori and soy sauce and toasted sesame seeds, and I can’t believe I’ve never thought of that combo before. WANT TO EAT ALWAYS

There were also tomato and avocado slices present on the plate. And olive oil and S&P of course.

You’re welcome for the idea by the way. It wasn’t mine originally, but you can run with it.

Notes

FYI. You could also be a sexy hot dog or even a sexy ear of sexy corn if’n you want.
(via Sexy Hamburger Costume, Hamburger Halloween Costume, Fast Food Costume)

3 Notes

The final selection is a mix of Brooklyn standbys like Nathan’s Famous and L&B Spumoni Gardens and newer artisan entrepreneurs including McClure’s Pickles, Brooklyn Cupcake and Calexico.

The Barclays Center in Brooklyn Showcases the Borough’s Food - NYTimes.com

CALEXICO? At Barclay’s Center? Now I might actually go. 

(via rickwebb)

Choice quote: “It’s difficult in terms of the methodology of eating,” said Bruce Ratner, regarding Calexico’s fish taco.

9 Notes

Two things

1. We went to The Sunburnt Calf BK for dinner last night. We had originally planned for a Chuko dinner, but it was closed for vacation (!!!). I mean, how dare they, really.

Anyway, we were skeptical; the decor is a little too Chelsea, and the music rather a lot Chelsea — but the food (“Australasian”) WAS ABSOLUTELY FUCKING DELICIOUS. Spicy items were proper spicy; every ingredient was as fresh as could be; flavors were exciting and richly layered. We could not believe what we were tasting. I command you to seek this place out, and if you live nearby and haven’t been yet, remedy this immediately.

2. Boyf is having dinner in Montclair with work people for some reason so I have most of an evening to myself. Which of these things — that I have never seen and that he will never want to see — should I watch on Netflix Instant?

  • BASEketball
  • Exit Through the Gift Shop
  • The Black Power Mixtape 1967-1975
  • The Rules of Attraction
  • St. Trinian’s
  • Weekend

90 Notes

You display the true marks of a Great Gourmande … which always includes the warmest and most generous of natures … and is why people who love to eat are always the best people.

Julia Child, who would’ve been 100 today, in a letter to her best friend, Avis DeVoto (via explore-blog)

PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE

6392 Notes

millionsmillions:

Top: Catcher in the Rye

Bottom: Moby Dick

Taken from Fictitious Dishes, a series of meals from novels cooked and photographed by graphic artist Dinah Fried.

1 Notes

Once upon a time, just along from Tramshed, I styled out a number of unsuitable mullet cuts and customised dungarees, and dated men called Zak, Nik and Rik who ran pointless dotcom startups worth three gazillion pounds (on paper only, obviously) from offices/squats with no working loo. Back then Shoreditch was edgy and grubby but dripping with possibility. Modern-day Rivington Street has had a boilwash and a taste of the good times, and watched all its sense of derring-do bugger off to Hackney Wick via Dalston.

2 Notes

(via Choose your color | Griottes, palette culinaire)

10 Notes


The Martha Washington cookbook, as annotated by Hess, extends The Taste of America’s  argument that culinary philistinism has not always been and need no  longer be part of the national character. Food writers on the corporate  payroll in the mid-twentieth century had extolled modern convenience  foods such as tinned ham and processed cheese, but the Washington  cookbook hints at what was lost: pickled lettuce stalks, quince  marmalades (seven kinds in this one family’s book), damson preserves,  candied rosemary, violet paste, caraway cakes, syrup of cowslips, and  elderberry wine.

theparisreview:

The Founding Farmers

The Martha Washington cookbook, as annotated by Hess, extends The Taste of America’s argument that culinary philistinism has not always been and need no longer be part of the national character. Food writers on the corporate payroll in the mid-twentieth century had extolled modern convenience foods such as tinned ham and processed cheese, but the Washington cookbook hints at what was lost: pickled lettuce stalks, quince marmalades (seven kinds in this one family’s book), damson preserves, candied rosemary, violet paste, caraway cakes, syrup of cowslips, and elderberry wine.

theparisreview:

The Founding Farmers

11 Notes

I fuckin’ love salt.
oldfilmsflicker:

I lead a salt appreciation life

I fuckin’ love salt.

oldfilmsflicker:

I lead a salt appreciation life

2 Notes

Click through for live sheep at Pier 78, mystery pudding, and a really big lobster claw.
zachlinder:

Gothamist: Flashback: How New York City Ate In 1938
Good news, ladies.

Click through for live sheep at Pier 78, mystery pudding, and a really big lobster claw.

zachlinder:

Gothamist: Flashback: How New York City Ate In 1938

Good news, ladies.

Notes

3 Notes

The fuck?

If anyone told me I was “the Egg McMuffin of” anything, I would stage an intervention. A violent intervention with my fist.