Cooking with the Mermaid Inn: Lobster Knuckle Escargot

“You just twist here, pull there, and crack it open,” says Michael Cressotti, executive chef at Manhattan seafood spot The Mermaid Inn, tossing the limp shell of a butchered lobster aside. He slides one blade of a kitchen shear into the joint between the claw and leg and slices the hard shell open, exposing the pearlescent meat within. “See, this is the knuckle,” he explains. “Simple.” Read More

«sold. great piece by jamie feldmar»

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Pizza That Never Sleeps (Even in a Hurricane)

When Hurricane Sandy, with her innocent name, plunged New York City into infinite darkness, officials warned New Yorkers to be prepared: Stay inside. Stock up on tuna. Do whatever it took to feed yourself when the bodegas shut down. But in the city that never sleeps, there are certain things held to be self evident — even in a hurricane. One of them is that you’ll always be able to get a slice of pizza.

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I’m going to quit the cynical New Yorker bit for a second and say that piece is so cute it actually brought a tear to my eye. Pizza in the face of adversity. I <3 NY.

Apparently Sandy has driven me to bake. Four coffees + solitary confinement will apparently do that. (Gluten-free pumpkin cupcakes.) #frankenstorm

Moroccan iced tea + blue porcelain tiles. #food #design #blue #pattern (at Cafe Mogador)

Flavor Tripping! #food #tumblrfridays #dulciberry (Taken with Instagram at Tumblr HQ)

The #beans tag. My new favorite thing. #food #beansonbeans (Taken with Instagram at beans. so many of them.)

Vietnamese michelada. The best combination of my two favorite things in life (food-related). Also known as “cocky rooster,” apparently. #food #micheladas w @annascott206 (Taken with Instagram at An Choi)

Arepas! Caracas, East Village. #nyc #food w @pattypslutsky (Taken with Instagram at caracas)

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Committing the Crime of Meat

Three years ago, Brooklyn writer/author/comedian Anita Serwacki created a blog called Meat Crimes. It’s pretty much what it sounds like: stories about crimes that involve meat. A meat crime wire service, if you will, complete with tipline. As the rest of us head out to BBQ this holiday, Serwacki told us what drew her to the art of meat (crimes).

So, seriously. How’d you end up making a blog about meat crimes?

My pal Layna and I have long enjoyed sharing meat-related news stories with each other. One day I thought, “Isn’t there a goddamn meat crime wire service we can subscribe to?” And there wasn’t. I couldn’t believe it! So I stepped up to fill that void.

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I’m telling you: this is the best Q&A of all time.

Let the juice cleanse begin… as soon as I finish this beer/coffee/taco. #food #summer s (Taken with Instagram at Home)

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Cooking Their Way Through Gourmet History

#Storyboard goes Foodie! These guys are cooking their way through 815 issues of Gourmet magazine. Check it.

Dick’s! We stopped here after prom. Yes we did. (Seattle, WA)

murrayscheese:

wisconsincheese:

Yum!

lamaisondemoncoeur:

Cheese!

chaaaiiieesesseeeesss

Wisconsin Cheese on tumblr! Amazing. I would like to take a trip to this cheese factory.

"It seems the department still considers the potato a second-class vegetable."

A spokesman for the National Potato Council, irked that — despite a failed USDA attempt to limit potato use in new school lunch guidelines — potatoes are still passed over in favor of greener, leafier vegetables. (via bencrair)

bbook:

I once fell in love with someone. I couldn’t stop wondering if she loved me back. I found a cake which looked just like her. I hoped she would give me the answer.