Thursday, April 19, 2012

Hey Come Visit the New Site

Hey there just wanted to say that if you haven't already you should come vist me at my new site:

Also if you "follow" here be sure to sign up on the new site. it's much easier and you can even be sent an email every time there is a new post.

Happy Earth Day!

Monday, April 16, 2012

Change Comes to Urbanfoodguy

I'm very excited to announce that Urbanfoodguy has a new home:

The new site is way more interactive so you can share posts, "like" us on Facebook, re-Tweet or if you want you can now even "follow Urbanfoodguy" and get an email every time a new post has been published. So please come explore. 

UFG (Urbanfoodguy) has come a long way over these past three plus years and I can't thank you enough for joining me on this journey and for continuing to take part by eating, sharing, cooking and thinking about the politics of food in ways that go way beyond what do I cook? 

Please check out the new site and let me know what you think.  

It's still a work in progress, but I hope you will find it more interactive, easier to navigate, better looking and tons more fun! 

See you there!

Sunday, April 15, 2012

Coconut Pineapple Macaroons

David Lebovitz published this recipe on his most excellent blog and I just had to try them! I made two batches, one with sweetened coconut (becasue it was all I had in the house) and they were fine, I thought they'd bee too sweet but actually they were great and then I made them with unsweetened (like the recipe calls for), which I think is better...but both work. I topped mine off with some melted chocolate just to guild the lily - YUM! Easy to make and perfect for Passover

Also he makes a super easy version using canned pineapple both times I used fresh, I find it no problem to peel and chop a small pineapple, but it's up to you, they both will taste great.

Here is David Lebovitz's recipe with my editorial comments and a few suggestions.

Coconut Pineapple Macaroons

One 20 ounce (about 600 g) can crushed unsweetened pineapple (or 1 small fresh pineapple, peeled, cored and chopped fine - you want about 1 1/4 cups after it's be cooked down. Also I like these cookies with small chunks if fruit where as in his recipe he calls for more of a paste - your choice - try both! If you buy a can of pineapple rings you can then chop according to your liking.)

1 cup (200 g) sugar

pinch of salt

3 1/2 cups (245 g) dried unsweetened shredded coconut

3 large egg whites

1/2 teaspoon vanilla extract

1. Put the pineapple in a wide skillet of a heavy bottomed stainless steel pot with the sugar and a pinch of salt.

2. Cook the pineapple until the liquid is evaporated, then continue to cook, stirring constantly, until the pineapple gets thick and sticky, and just begins to brown. Remove from heat and scrape the caramelized pineapple into a large bowl. Then mix in the coconut into the pineapple, then the egg whites and vanilla.

(The mixture may be rather difficult to mix with a spatula. You can mix it with a stand mixer fitted with the paddle attachment or use your clean hands.)

3. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

4. Use your hands to gather a bit of the batter (a tablespoon worked well for me - UFG), about the size of an unshelled walnut, and form it into a round or a pyramid-like shape, onto the prepared baking sheet. Continue forming all the cookies then bake them for about 30 minutes, rotating the baking sheet midway during baking. The cookies are done when they are nicely browned up the sides.

Saturday, April 14, 2012

Cumin My Cocktail

After several failed attempts I finally found myself sitting at the bar at The Wayland  
(700 east 9th and Avenue C).  This corner spot has had several incarnation since I started to hang out on Avenue C but this is the first one that really seems like it's going to stick.  Besides it's Williamsburgesque ye old tavern aesthetic which very cozy and welcoming it has an exceedingly well curated menu that changes regularly and is most geared toward bar snacks but certainly you can easily make a meal of what is on offer.  I did and boy was I glad I did. The sandwich I had was oozing with rosemary mayo and chalk full of double smoked pork belly.  It was hard to make a decision as the pulled chicken sandwich and the sausage bread both called to me.

The barman was very friendly and efficient - I ordered the naughtily named Cumin my Cocktail which is a clever take on a whiskey Sour with yes, cumin in it.  Yum.  Be careful these things go very easily.
I had one and switched to beer. Although their thing is cocktails they had a nice selection of beer and soem wine too!

My view:
 The bar:
 The barman hard at work:
The Wayland has gotten a lot of press and from my experience all I can tell you is it for good reason.  they open at 7 and I suggest getting there early!

Thursday, April 12, 2012

Hot Dog Stuffed Crust Pizza

Tipped from Joe My God.

Who thinks this shit up?

Wednesday, April 11, 2012

The Secret Life of Garbage

Monday, Really.

This Spring certainly has been all about renewal for me.  In addition to the new Urbanfoodguy site I have been busy at home, cleaning, organizing and painting.  I'm not a big fan of painting, but I sure do love how much better everything looks after all drop  cloths and dirty brushes are finally put away and you can sit in a newly colorful room admiring your work (or noticing yet another touch up you had missed).

Anyway the same can be said (hopefully) for the new site.  It's has been easy, but I'm certain it is all going to be worth it!  Monday we go live.  Come Hell or High water!  I hope you'll join me and become a follower if you aren't already and take part in all the fun and functionality the new site will offer.

See you there!

Tuesday, April 10, 2012

Mile End Comes to Manhattan

The Brooklyn based Montreal style Deli/Restaurant Mile End  is opening up a Manhattan branch just off the Bowery at 53 Bond street. Very fancy.  From the look of it they are hoping to sell a lot of sandwiches.  With delicious house made corn beef and Montreal style bagels I see great success for this new edition to the lastest Mile End. Can't wait!
P.S  for those of you who care about such things, Miles End even though it makes the food typical of Jewish Deli's is not kosher.

Spring Comes to the Market

Makes you want to go out and plant things!

Roots and Vines Closes

Last Friday I noticed that the local coffee shop/wine bar was closed.  It looked like they were stock taking or doing a big clean I didn't think anything of it. Then on Monday when they were still closed and I saw some people lingering outside I asked what was up.  Turns out that indeed Roots and Vines has closed the, fall out, so I'm told from the people on the street (literally) of a divorce settlement. 

As sad as it is to see a long time regular place shutter up its doors it is equally exciting to ponder what might come next?  If they are able to sell their wine/beer license with the space my fingers are crossed for a local cafe with well sourced food a destination place that also gives us locals another option for eating out close by.  Of course given the trend it could very well be an art gallery.

I'll keep you posted.

Monday, April 9, 2012

Lemon Basil Risotto and Asparagus

You could if you wanted to add the Asparagus to the Risotto, but I like it on the side as a refreshing counter to the creamy Risotto. Simple fried Perch would make for a lovely dinner party, but certainly not necessary.

This is a very simple dish tart with lemon and redolent of basil.  I have freely adapted this from Rose Grey

Lemon Basil Risotto

In a medium size heavy bottomed sauce pan melt 2 Tablespoons of Unsalted Butter, add 1/2 of a roughly chopped Red Onion and 1 celery stock.  Saute until translucent and soft (about 8 minutes) then add 1 finely chopped Garlic Clove and a handful of Celery Leaves. Stir to incorporate and then add 3/4 cup risotto rice.  To this mixture add 1/3 cup of dry Vermouth, which will bubble up and quickly become absorbed.  Slowly a ladleful at a time add 2 cups of Vegetable stock.

Stirring constantly not adding the next ladleful of stock until the previous one has been absorbed.  This should take about 15-20 minutes.  When the rice is soft but not mushy add the grated Rind and Juice of 1 Lemon, 1/3 cup of grated Parmesan and 2 1/2 Tablespoons of Marscapone Cheese. Stir until well incorporated then add 3 generous tablespoons of finely chopped fresh Basil.

I like to add up to as much as another 1/3 cup of parmesan to this you can either add this to taste before serving or serve it on the side.  Garnish with more Basil.

Fire Starter

Back to basics.  Love how he starts the fire and dinner is just whats in the stream, my oh my how far we have come.  


Friday, April 6, 2012

Houston We Have A Problem

So today was suppose to be the day that the new Urbanfoodguy site went live...but due to a number of issues that isn't going to happen.....sorry, it's all very frustrating, great headway has been made but it is way more work and way more difficult than I could have imagined.  My hope is sometime next week I will keep you up to date and in the mean time will still be bogging here.

Thursday, April 5, 2012

The Kitchen of the Future

Scary stuff: in the future food will just appear, after you and the computer have selected what you want. The microwave oven will heat or cook what computer has sent it in "seconds" - this clip was made in 1967:

Wednesday, April 4, 2012

GMO Free!

This is the first time I have ever seen an advertisement for a a food product that so clearly stated it was not a GMO.  I love Lundberg rice and have bought it for years and admire their commitment to transparency and labeling even while the FDA sits on it's adds about actually making it required for all food to be properly labeled.

How Doing Laundry Puts Plastic in your Fish n' Chips

A new study has found that water, especially those near large cities is filled with plastic microparticles, but not from the sources you might think of like plastic soda bottles, no it comes from doing your laundry.  Apparently all the non-natural clothing we wear (so all synthetic clothes) leave behind in the water as much as 1900 fibers that get washed into the sea.

Between over fishing, oil spills, pollution, acidification and everything else we have done to the water on this planet the poor fish can't seem to catch a break.  It is a cautionary tale though because eating fish has always be thought of as a "healthier" protein option, but now it looks like we need to take into consideration all the information we have about the bounty of the sea and reconsider how we eat.  Al Jeezera reports:

Billboard of the Day

Tuesday, April 3, 2012

The End of Maple Syrup

Grist wrote an article recently about the Maple syrup-pocalypse that is upon us.  Turns out maple syrup is having a bad year thanks to super warm winter  (or non winter) we had here on the East Coast. Climate change (that silly made up liberal idea) is interfering with our Maple syrup production -  in order for the sap to run we need to have a cold winter.

Gawker suggests we start stockpiling.  I think that's a good idea.

Monday, April 2, 2012

Big News

So after many trials and tribulations I am very excited (and nervous) to announce to you the launch of the new Urbanfoodguy site.  A new look, more functionality and a world of possibilities!

All will be revealed here on Friday April 5th

Until then I will try to keep up with my daily posting here.

Invasive Lunch

Years ago, at a French bistro in Toronto, I ate alligator and really liked it.

This weeks installment of the Perennial Plate is about killing invasive non-native iguanas in Florida.  It's a surprising video because at first you think it's going to be about how this thuggish guy, who has some form of arrested development and is still a 14 year old boy gets off on shooting frogs at the pond with his bebe gun, has grown up and is now doing the same thing for a living only with Iguanas.  Not so.  He's actually a compassionate, intelligent guy doing a nasty job that needs to be done in order to help bring back native species.  The fact that the Iguanas end up being so tasty is just a bonus....Iguana Burgers anyone?

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