Back to back nights of eating dinner at Pi before concerts means that along with a Lincoln Park, a Berkeley, and a K2, I’ve downed quite a bit of beer because their new 5-Day replacement is a tap handle for Two Hearted Ale.
Back to back nights also means I was around long enough to notice that during their Green Hour (aka Happy Hour) from 11AM-7PM they offer a beer a day at two bucks per pint and Saturday’s selection still read “5 Day.” It will, in fact, now be Two Hearted Ale.
That’s a reason for an early Saturday dinner if ever I saw one.
With cloned animals once again becoming a hot topic in the news, the FDA and food researchers continue to race towards the finding of a way to introduce them into our food supply. Those in opposition to this occurring are up in arms over one particular point:
Manufacturers will be required to label food as coming from a genetically engineered animal only if the end product is different from its non-engineered counterpart.
Which raises the question: Will people care even when they are labeled?
I think the FDA could stop the protests of people that want all cloned foods to be labeled as such and overcome it with a marketing campaign that convinces everyone it’s just dandy. One need only look at other products, like cigarettes and alcohol, to see that regardless of what you might slap on a label, if they like the product, people will continue to consume regardless.
Americans are generally proud of their cheap food, and if they can get those Big Mac prices even lower, or keep them the same as prices soar, as long as it tastes as they expected it to, they will continue to buy.
What do you think?
Sep 16, 2008 general food
Cloned cow leg in a vat of nutritive fluid.
* Hell no, I did not drink their coffee.
Sep 16, 2008 general food
“If you want to make people happy, give them bacon.”
This morning, in the bacon section of my deep freeze, I found the remaining chunk of my Local Harvest Grocery lamb bacon. To be honest, I’d forgotten about it until Ellie suggested last week that we should do a bacon tasting for a Slow Food event someday. Discussions about the best local bacon briefly ensued, and I gave a nod to Local Harvest as having produced what are possibly my favorite, and the lamb bacon specifically.
Now I’d wager people love traditional bacon because people love minuscule chunks of crisp pork attached to much larger chunks of juicy, glistening pork fat. It is delicious, and some would argue it’s the best of fat followed by perhaps duck fat. I, however, have a tender place in my heart for lamb fat.
And so, when I saw lamb bacon with rosemary at Local Harvest a few months ago, it was a must have.
It doesn’t crisp up particularly and instead has a kind of chewy ham-like texture after rendering which I find strangely appealing. Take a bite and you’ll be greeted with the saltiness you’d expect of any bacon, followed by the richness of the succulent lamb fat, a dash of smoke and the permeating scent of rosemary that will linger in your kitchen for days. Put it in scrambled eggs and breakfast will reach new highs. Or hell, it’s cured so just slice it up and eat it straight.
It lived up to all expectations.
I’ve no idea if they still have it which makes this an utterly useless and outdated post, but be on the look out anyway, it’s not to be missed if it returns.
A guest blog from Erato on Main’s Jonathan “Jonny Style” Olson…
On Thursday I went to the Harlem institution, Wing and Waffle. After a lengthy subway ride and a seven block walk through Harlem I arrived at the vintage orange and white restaurant. Although not yet reviewed by the NYTimes, I could tell this was an up and coming restaurant.
I settled for the two course tasting menu with soda pairings. Apparently the counter staff was unfamiliar with the degustation format because both courses were served at once. Forgoing an amuse or appetizer, I started with my entrée: 2 piece wing/waffle and a beverage pairing of their own uptown orange soda. The chicken was cooked perfectly and had a nice, spicy kick. I could tell the cooks knew what they were doing. The soda, made with corn syrup, paled in comparison to Fitzes. The star of the plate was the waffles. Gooey on the inside, but soft in the middle, they were waffle perfection. I pondered asking the “chef” if I could do a stage, perhaps taking home the secret of waffle nirvana.
Dessert was a strawberry float, a bit boring. I had seen fresh strawberries at the union square market earlier but I don’t think Wing and Waffle utilizes fresh produce.
Overall I give it twelve thumbs up and recommend it to anyone in NYC.
If you love cheese (and I totally do) you know what Cowgirl Creamery is. You would also know it’s a bitch to get any in St. Louis unless you feel like ponying up some serious dough by paying as much to ship the wedges of perfection as you did for the wedges. I, personally, do not. Maybe I could afford it, but I can get plenty of rocking cheese locally without going to all that effort and I’m kind of lazy.
And so I was elated a few weeks ago to see that amongst Niche‘s vastly expanded cheese selection was a Cowgirl Creamery cheese. Oddly, it was cottage cheese. I, at least, had never seen an artisan cottage cheese until that moment. I had to have it. I love cottage cheese. In fact, love really doesn’t scratch the surface of my enjoyment of the stuff. When I shop for it, I pick the containers up and shake them like others manhandle ripe fruit to see which one is freshest. Somewhere in that dairy cooler I know there is one specimen filled with so much milk-juice–and it’s invariably the sourest.
As for Cowgirl’s, sad to say, it did not treat this cheese-head right. With a tight curd it was incredibly dry and it lacked the sourness I long for. I suppose that might make it the perfect entryway for the cottage cheese haters amongst you.