I lied. I have had 5 doughnuts today.

Cake

You guys, I don’t often like cake. I know this is unreasonable. Cake is dry and crumbly and too sweet and hey, let’s be straight - I’m willing to purge on calories once in a while. I usually stick to savory types.

This weekend, I made a 7 hour trek for a friend’s baby shower. Her uncle provided the baked goods, which I took out of politeness. Yes, I will overeat out of nicety.

If you live in or within 4 hours of St. Louis, get this cake. I had a strawberry cupcake which was the utmost of moistness. Yes, I love it so much I said moistness.

Then they brought out these cake bites with cream cheese frosting in the middle. OH MY GOD. Strawberry again. My friend’s brother loves his white cake. Who is passionate about white cake anyway?

Get it. And you won’t regret it. If all cake was that delicious, I would eat it more often.

I’m sorry but no pic. The outside of the cakes do not do the internal deliciousity justice.

Posted November 5, 2012 at 10:26am in cake

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(via thingsorganizedneatly)

Posted August 12, 2012 at 6:44pm | 1,269 notes

laughingsquid:

Spam Musubi Push-Pops

Yes. Flintstone Orange Sherbert’s cousin. 1. You can’t call that stuff sorbet. 2. The concept is boss. More stuff in push pop form please.

Spam Musubi Push-Pops

Yes. Flintstone Orange Sherbert’s cousin. 1. You can’t call that stuff sorbet. 2. The concept is boss. More stuff in push pop form please.

Posted June 7, 2012 at 7:52pm | 359 notes

ilovecharts:

“Categorization of baked goods (and pancakes) in English and Chinese” - from my blog ‘haonowshaokao’
-James

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“Categorization of baked goods (and pancakes) in English and Chinese” - from my blog ‘haonowshaokao’

-James

Posted March 27, 2012 at 10:47pm | 1,435 notes

Doesn’t Take Much To Do It Yourself In The Kitchen

When you start thinking about, not to mention getting into the spirit of, DIY, there’s really no end to what you can accomplish: homemade gnocchi, handmade vegetable potstickers, granola bars, hot sauce, fruit preserves, chocolate syrup, candy, butter, nut butters, beer, English muffins, even cured meats if you’re into that sort of thing. If you have interest and scope of the imagination enough, the DIY world is your virtual oyster. -Nicole Spiridakis (Photo credit: Nicole Spiridakis for NPR)

Make your own Nutella spread. Yes! -Savy

Posted March 21, 2012 at 5:31pm | 554 notes

meggielynne:

italian. my favorite!

italian. my favorite!

(via moonshineandwool)

Posted January 17, 2012 at 10:13am | 1,838 notes

newyorker:

The Food At Our Feet: Why is Foraging All the Rage?

I spent the summer foraging, like an early hominid with clothes. It didn’t matter that the first thing I learned about that daunting pastime of hunter-gatherers and visionary chefs was that nature’s bounty is a thorny gift. Thorny, or, if you prefer, spiny, prickly, buggy, sticky, slimy, muddy, and, occasionally, so toxic that one of the books I consulted for my summer forays carried a disclaimer absolving the publisher of responsibility should I happen to end up in the hospital or, worse, in the ground, moldering next to the Amanita phalloides that I’d mistaken for a porcini. I was not deterred.

- Jane Kramer examines the pursuit of wild food w/ René Redzepi, of Copenhagen’s Noma, “the best restaurant in the world”: http://nyr.kr/rNPHY0

I would forage in Michigan if I wasn’t so afraid of eating something poisonous and dying. However, the Hunger Games taught me that if my parents taught me at a young age when my small mind was a sponge of intellect, I would know the minute differences between berries that kill and berries that are delicious.

The Food At Our Feet: Why is Foraging All the Rage?

I spent the summer foraging, like an early hominid with clothes. It didn’t matter that the first thing I learned about that daunting pastime of hunter-gatherers and visionary chefs was that nature’s bounty is a thorny gift. Thorny, or, if you prefer, spiny, prickly, buggy, sticky, slimy, muddy, and, occasionally, so toxic that one of the books I consulted for my summer forays carried a disclaimer absolving the publisher of responsibility should I happen to end up in the hospital or, worse, in the ground, moldering next to the Amanita phalloides that I’d mistaken for a porcini. I was not deterred.

- Jane Kramer examines the pursuit of wild food w/ René Redzepi, of Copenhagen’s Noma, “the best restaurant in the world”: http://nyr.kr/rNPHY0

I would forage in Michigan if I wasn’t so afraid of eating something poisonous and dying. However, the Hunger Games taught me that if my parents taught me at a young age when my small mind was a sponge of intellect, I would know the minute differences between berries that kill and berries that are delicious.

Posted November 16, 2011 at 3:32pm | 1,564 notes

No Reservations

And when I have reached a low, I watch food television. Something that will take me away from my present situation (currently, unemployment) and into a new life.

No Reservations: El Bulli. What I wouldn’t give for a night here. I am so very sad it is closed. Anthony Bourdain’s look of ultimate indulgence as he watches someone shave a mountain of truffles on his plate over a dish that seemed complete in and of itself. He took his camera phone out and took a picture of his food while Ferran Adrià looks away pointedly.

I love food. That much. Does food take you away to a world where global peace is a possibility? Where world peace doesn’t even matter because what you have eaten is so good, the outside world is a dark and ugly place where flavor goes to die? I have. And I experience it all over again when I watch El Bulli and Rome eps of No Res.

I will watch El Bulli and Rome to take my escape my small culinary world and poorly made huevos rancheros.

Any fing day.

Posted November 7, 2011 at 5:11pm in no reservations

trevorgeoffrey:

America’s Best Charcuterie.
Cured Meats
1. Speck: Olli Salumeria, Manakin, VA Imagine prosciutto that took a trip to Northern Italy, spent a few hours in a smokehouse, and got dusted with pepper. $11 for 4 oz., sliced; murrayscheese.com 2. Mocetta (Bresaola Piccola): Creminelli Prime Meats, Salt Lake City Think of bresaola—paper-thin air-dried beef—as jerky with an Italian accent. $75 for 2.2 lb.; creminelli.com Pate 3. House-Made Rabbit Pate: Formaggio Kitchen, Cambridge, MA It’s hard not to like rabbit when it’s combined with pancetta, Madeira, and pistachios and then wrapped in prosciutto. $13 for 1/2 lb.; formaggiokitchen.comCured Sausage 4. Chorizo Navarre: Olympic Provisions, Portland, OR Spanish chorizo (don’t confuse it with the fresh Mexican variety) gets its fiery red color from smoked paprika and cayenne. $10 for about 6 oz.; olympicprovisions.com 5. Finochietta: Salumeria Biellese, NYC Classic Tuscan salami (flavored with both fennel seed and fennel pollen) from a legendary maker. $15 for 1 lb.; salumeriabiellese.comSpreads 6. Nduja: Boccalone, San Francisco The idea of soft, spicy salami may sound odd, but slathered on warm bread, this Calabrian-style paste will no doubt become your latest addiction. $24 for about 8 oz.; boccalone.com 7. Iowa White Spread: La Quercia, Norwalk, IA An unctuous blend of cured prosciutto fat, ground coriander, rosemary, and bay leaf. If butter went to heaven, this is what it would taste like. $10 for 1 lb.; laquercia.usThe Oddball 8. Coffee Lomo: Salt & Time, Austin, TX One of the crowning achievements of America’s recent charcuterie boom: Spanish-style pork loin rubbed with wood-roasted coffee, chile, and cumin, then cured for four months. $7 for 2 oz., sliced; saltandtime.com

trevorgeoffrey:

America’s Best Charcuterie.

Cured Meats

1. Speck: Olli Salumeria, Manakin, VA
Imagine prosciutto that took a trip to Northern Italy, spent a few hours in a smokehouse, and got dusted with pepper. $11 for 4 oz., sliced; murrayscheese.com

2. Mocetta (Bresaola Piccola): Creminelli Prime Meats, Salt Lake City
Think of bresaola—paper-thin air-dried beef—as jerky with an Italian accent. $75 for 2.2 lb.; creminelli.com

Pate

3. House-Made Rabbit Pate: Formaggio Kitchen, Cambridge, MA
It’s hard not to like rabbit when it’s combined with pancetta, Madeira, and pistachios and then wrapped in prosciutto. $13 for 1/2 lb.; formaggiokitchen.com

Cured Sausage

4. Chorizo Navarre: Olympic Provisions, Portland, OR
Spanish chorizo (don’t confuse it with the fresh Mexican variety) gets its fiery red color from smoked paprika and cayenne. $10 for about 6 oz.; olympicprovisions.com

5. Finochietta: Salumeria Biellese, NYC
Classic Tuscan salami (flavored with both fennel seed and fennel pollen) from a legendary maker. $15 for 1 lb.; salumeriabiellese.com

Spreads

6. Nduja: Boccalone, San Francisco
The idea of soft, spicy salami may sound odd, but slathered on warm bread, this Calabrian-style paste will no doubt become your latest addiction. $24 for about 8 oz.; boccalone.com

7. Iowa White Spread: La Quercia, Norwalk, IA
An unctuous blend of cured prosciutto fat, ground coriander, rosemary, and bay leaf. If butter went to heaven, this is what it would taste like. $10 for 1 lb.; laquercia.us

The Oddball

8. Coffee Lomo: Salt & Time, Austin, TX
One of the crowning achievements of America’s recent charcuterie boom: Spanish-style pork loin rubbed with wood-roasted coffee, chile, and cumin, then cured for four months. $7 for 2 oz., sliced; saltandtime.com

(via jjae)

Posted October 30, 2011 at 8:54am | 420 notes

I fried some chicken nuggs tonight. In peanut oil. It was so delicious that I don’t even care I will have to run hundreds of miles to burn it off. Oh and must cleanse arteries.

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I fried some chicken nuggs tonight. In peanut oil. It was so delicious that I don’t even care I will have to run hundreds of miles to burn it off. Oh and must cleanse arteries.

Posted October 19, 2011 at 8:57pm

Kalamazoo

I think that food writing is as much about celebrating good things as critiquing the not so great things.

Which is why I haven’t yet written anything about food in Kzoo yet.

I haven’t had anything good to say, so I haven’t said anything at all.

Posted August 22, 2011 at 3:00pm in Kalamazoo food | 17 notes

luellaloves:

Well that looks delicious. Never not craving salmon.

Oh my god this looks so good. Where does one obtain something such as this in erm, Kalamazoo?

Well that looks delicious. Never not craving salmon.

Oh my god this looks so good. Where does one obtain something such as this in erm, Kalamazoo?

(Source: hookedheart, via witanddelight)

Posted August 18, 2011 at 5:06pm | 11,176 notes

helencho:

How To Prepare a Simple Crab Boil by Michael Ruhlman - A MUST READ FOR FELLOW CRAB FIENDS!
photos by Donna Ruhlman - check out more of her sweet photos here.

Get 10 gallons of Old Bay.
Throw crab(s) in steamer.
Listen to it scream for mercy.
Put all Old Bay on crab(s).
Serve immediately.

View high resolution

How To Prepare a Simple Crab Boil by Michael Ruhlman - A MUST READ FOR FELLOW CRAB FIENDS!

photos by Donna Ruhlman - check out more of her sweet photos here.

Get 10 gallons of Old Bay.

Throw crab(s) in steamer.

Listen to it scream for mercy.

Put all Old Bay on crab(s).

Serve immediately.

Posted August 11, 2011 at 11:36am in michael ruhlman donna ruhlman blue crabs crab boil ruhlman photography | 23 notes

One time we grilled peaches and topped them with vanilla bean ice cream an cinnamon. And it was the best thing that happened all evening.

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One time we grilled peaches and topped them with vanilla bean ice cream an cinnamon. And it was the best thing that happened all evening.

Posted August 8, 2011 at 4:29pm in peaches cinnamon dessert grilling | 2 notes

Some of us eat to MOVE, some of us move to EAT.

(Source: moveyourbooty, via jjae)

Posted August 7, 2011 at 9:46pm | 14 notes

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