food for thought

ERIC WERNER/ rewriting the menu in tulum @ dining & wine/ NYT photos by adriana zehbrauskas (via charles l)

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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.

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JOEL MEACOCK EATS A SLICE OF CHERRY PIE… that is all. (via jeff j)

CHERRY PIE from 365GUY.NET on Vimeo.

more 365GUY.NET videos HERE!


SISSYDUDE LOVES: Giulietta Carrelli & Toast

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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!!!

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“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.””

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“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.”


HOTARIOUS!!! carvel’s COOKIE PUSS!!!

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Cookie Puss is an ice cream cake character created by Carvel in the 1970s as an expansion of its line of freshly made products sold only in its stores, along with Hug-Me Bear and Fudgie the Whale. According to Carvel lore, Cookie Puss is a space alien (his original name was “Celestial Person” and his initials, “C.P.”, later came to stand for “Cookie Puss”) who was born on planet Birthday.

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In his television commercials, Cookie Puss has the ability to fly, though he requires a saucer-shaped spacecraft for interplanetary travel. During the 1980s Cookie Puss was repurposed to serve as a cake for St Patrick’s Day, dubbed “Cookie O’Puss”. via

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Since its introduction in 1972, the Cookie Puss design developed by Carvel corporate chef Andrew Bianchi has evolved into the version we know today. The initial design introduced the general pear shape of the cake, but all ornamentation was frosting applied by the stores. The first effort to achieve a consistent look was a face printed on a large cookie wafer using edible inks.

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A group of franchisees led by Liam Gray of Schenectady, NY rallied against the corporate requirement for stores to purchase the pre-printed wafers. Mr Gray created a new variation using items already stocked in Carvel shops – sugar cones and Flying Saucer ice cream sandwiches. The other franchisees in the (now defunct) North East Carvel Franchisee Group followed suit, and by May 1974, the Carvel corporation had adopted this as the official design of the Cookie Puss product.

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RODRIGO HILBERT (brazilian actor, model, blacksmith, cook) IS MY NEW BOYFRIEND!!!

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Summer Souvenir, The Creamsicle, 2013 by Venfield 8

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sissydude sunday dinner: homemade chicken pot pie with a puff pastry crust

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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.

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CHUCK HUGHES IS MY NEW BOYFRIEND!!!

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Hogan’s Heroes cast (with Carol Channing) Jell-O/ Dream Whip Ad! (via Joe K)


MUENSTER MASH: care to try a sample of COLBY as MUENSTER? @ big shoe diaries

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see the artistic results @ BIG SHOE DIARIES

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afternoon delight: mast brothers’ chocolate caramels with sea salt recipe (via NYT)

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.)

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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.”

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Sadly, looks like Bacall didn’t do print ads.


cute mast brothers family cookbook ad (fyi: rick & michael are still totally cute)

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Mast Brothers Chocolate: A Family Cookbook Trailer from MAST BROTHERS CHOCOLATE on Vimeo.

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more book info @ EATER
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SEXY EDIBLE FELLOWS: a sean cody dude, johnny hazzard, more jason, my joe, mr. theroux & MORE!

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vintage porn images via ANATOMY OF HOT
& images from ME IN MY PLACE

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inspired look of the day… ALMOND JONES! Grace Jones by Antonio Lopez for Lui magazine, ca. 1978

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Grace Jones by Antonio Lopez for Lui magazine, ca. 1978


SISSYDUDE LOVES: HOT BAGELS.

BROOKLYNOLOGY: See our blog post on Brooklyn’s bagel history! http://bit.ly/cuZFQA

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….


sissydude & THE CHEESE FAGS!!!

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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.
XXXo
J

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MEGA-POST: SOME SWEET SWEET SISSYDUDE THINGS…

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I think I may have already posted these recently… but I looked & couldn’t find them on any MEGA-posts (maybe I just posted many on Facebook)… indulge me while I loose my mind & post away. XXXO!!!

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vintage DAIRY QUEEN! “curled top treats”

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Vintage Spaces & Vintage Pies (via blaaargh & file photo)

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images via FILE PHOTO
BLAAARGH!!!

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CANDY ASS SERIES by VENFIELD 8

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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

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Candy Ass #4 ( Goofy Grape), 2013 Venfield 8

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Candy Ass #3 Napolitano (Two scoops), 2013 Venfield 8

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Candy Ass #2, 2013 Venfield 8

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Candy Ass #1, 2013 Venfield 8

MORE VENFIELD 8 HERE!

and the lovely Summer Souvenir #2, 2013 Venfield 8 after the jump…

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Inspired Look Of The Night: Mr. Krause doing THIS…

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Krause Confections


“the cream of the stars” vintage bing crosby vanilla ice cream container came in the mail today (i’ve always wanted one)

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SISSYDUDE LOVES: CELEBRITY RECIPES from AWESOME Poseidon’s Underworld!

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MORE CELEBRITY RECIPES & OTHER POP CULTURE GOODNESS @ POSEIDON’S UNDERWORLD!

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MORE CELEBRITY RECIPES & OTHER POP CULTURE GOODNESS @ POSEIDON’S UNDERWORLD!

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