“Amy Frandle — 2 March 1952.” The latest episode of Minnesota Kodachromes takes place at the kitchen table. The cake looks delicious, but we’ll start with a slice of that cherry pie, please. 35mm color slide by Hubert Tuttle. SHORPY
ERIC WERNER/ rewriting the menu in tulum @ dining & wine/ NYT photos by adriana zehbrauskas (via charles l)
It is about food made in Mexico, using the stupendous ingredients found in Mexican waters, forests and fields. But Hartwood, a restaurant opened here by New York expatriates in 2010, is an experiment in inventing food that is avant-garde and ancient, global and local — and, fortunately, delicious.
“I didn’t even consider cooking Mexican food,” said Eric Werner, the restaurant’s chef, co-owner, forager, general contractor, waste management expert and agricultural apprentice. “I would never try to do what the cooks do here. They have local food in their bones.”
Full story HERE with more pics.
more 365GUY.NET videos HERE!
Just read this piece by John Gravois (for PACIFIC STANDARD) on Toast being the latest artisanal food craze. But it’s not all about that… it’s really about the interesting creature that is Giulietta Carrelli. She owns Trouble, the cafe that started making THE toast… cinnamon toast. JUST READ IT HERE!!!
“At first, Carrelli explained Trouble as a kind of sociological experiment in engineering spontaneous communication between strangers. She even conducted field research, she says, before opening the shop. “I did a study in New York and San Francisco, standing on the street holding a sandwich, saying hello to people. No one would talk to me. But if I stayed at that same street corner and I was holding a coconut? People would engage,” she said. “I wrote down exactly how many people talked to me.””
“Like a lot of people with mental illness, Carrelli self-medicated with drugs, in her case opiates, and alcohol. And sometimes things got very bad indeed. Throughout her 20s, she was in and out of hospitals and periods of homelessness.”
It’s a rainy, cloudy Sunday and I decided to thaw out my homemade chicken stock, cut up my Sanagan’s Meat Locker chicken and make myself a hearty pie. And since I had more chicken bones… I made more chicken stock!!! I was very domestic today. The pie turned out great (and the parsley decoration actually looked very lovely). I simply had pie & a glass of Hardy’s Stamp Of Australia Shiraz Cabernet Sauvignon 2012… which by the way is a pleasant & rather cheap wine. Just $10.50 @ LCBO here in Ontario. Time for another helping.
Chocolate Caramels With Sea Salt
Adapted from “Mast Brothers Chocolate: A Family Cookbook” (Little, Brown, 2013)
Time: About 1 hour, plus at least 3 hours’ chilling
Yield: About 100 small caramels
1 pound (4 sticks) unsalted butter, plus more for greasing pan
1 1/4 cups heavy cream
2 cups sugar
5 ounces dark chocolate (at least 70 percent cacao solids), broken into pieces
1 teaspoon flaky sea salt, such as Maldon
1. Butter an 8-inch square pan and line with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides.
2. In a saucepan, heat cream and butter until melted.
3. Make the caramel: Pour sugar into a large saucepan fitted with a candy thermometer (or use an instant-read model). Over medium heat, heat sugar until edges begin to melt and turn brown. Using a wooden or silicone spoon, drag melted edges in towards the center of the pot to redistribute the heat. Continue to melt sugar, stirring gently to break up clumps, to 300 degrees; it will be dark brown, bubbling and clear. This will take about 10 minutes.
4. Immediately pour cream-butter mixture through a strainer into caramel: it will bubble wildly. Heat the mixture over medium-high heat to 260 degrees; this will take about 10 minutes.
5. Reduce heat to very low, add chocolate, and stir until melted and smooth.
6. Pour mixture into lined pan and let cool 15 minutes. Sprinkle salt on top. Let cool at room temperature until firm about 3 hours or overnight. (If weather is hot and humid, chill in refrigerator.)
7. When cool and firm, use paper to lift caramel slab out of pan. Using a large sharp knife and a ruler, cut into small squares, about 3/4-inch. Refrigerated caramel will need to soften slightly at room temperature before cutting.
Postscript: October 23, 2013
A number of readers tried the recipe for chocolate caramels and reported that they had trouble once the chocolate is added to the pot in step 5. Depending on the quality of the chocolate and the butterfat content of the cream, the mixture may separate when the chocolate is added to the pot. It can be re-emulsified with a whisk or an immersion blender, and adding a little more cream can help too.
“My favorite time of day is night.” HIGH POINT INSTANT COFFEE with LAUREN BACALL & 5 yr old James (via Carter H & Jonathan T.)
I prefer JAMES version! via Jonathan T.
“James, 5, saw some grownups laughing at the camp classic Lauren Bacall High Point commercial from the 80s. Uh-oh, children will listen.”
Filmed in Brooklyn, this shows the process of handmade bagels. From creating the dough to the baking and sale, the process is explained along with the extemporaneous commentary on the changing nature of the bagel business, and the shops place in the neighborhood. Filmed in 1979? by Nick Manning, this is part of the 16mm film collection at the Brooklyn Public Library’s local history division, the Brooklyn Collection.
See catalog record: http://catalog.brooklynpubliclibrary….
So, last week THE CHEESE FAGS and their lovely friend Andrew came over to my place for a cheese review.
WELSH RED DRAGON aka Y FENNI & APPLEWOOD SMOKED CHEDDAR where the cheeses!
Check out AWESOME & TOTALLY “CHEESE MAGIC” HOT CHEESE FAGS for the FULL STORY!
Thanks Kyle & Jordaan for letting me be a part of this.
Candy Ass #5, (Brownie Sundae), 2013 Venfield 8
MORE VENFIELD 8 HERE!
“The reaction to my shot Essence Masculine #1 was great – but there were people (idiots) who were like” ewww… why does it have to be a gross hairy ass?” I thought it was beautiful – I adore a hairy ass, so, I figured, in order to make it more “acceptable” I would sugar coat them… and the Candy Ass series was born. I am in talks right now for a gallery show of all the Candy Asses, so I hope you like them and can share them with your readers….” – Venfield 8
and the lovely Summer Souvenir #2, 2013 Venfield 8 after the jump…