(Above photo by Lloyd Bishop)
Happy NYE from your sometimes-updated-easy-recipe blog! If you need a cocktail shaker for your festivities tonight, make this easy Mason Jar Cocktail Shaker. Click the picture to see how. (Thanks Elayna!)
And we’ll (um, I’ll) see you with more easy office recipes in 2013. Happy New Year!
Sweet mason jar shaker. New proj for 2013.
This weekend I went camping and BROWNULATED some fruit and grilled it. You guys gotta try it. You guys gotta get BROWNULATED.
I started a cooking blog this Summer then I went on vacation after a few posts. But now it’s back and today it’s about cold brew coffee. Yes, I do live in Brooklyn! Why do you ask!?
S.Y.G.C.B. (SAVE YOUR GREEN COLD BREW)
Here’s the deal: I like cold brewed iced coffee and Blue Bottle got its hooks in me early this Summer with their New Orleans iced coffee. But at $4/cup for 8 oz., that’s an expensive everyday habit and that is where we stand up and say ‘NUH UH BLUE BOTTLE NO NO GIRL!’ The point of this blog is to not pay tons of money for things you could do yourself with not a lot of effort. Then Blue Bottle can be an occasional field trip and not a huge expense. Yes.
Cold brew iced coffee is ridiculously easy to make at home and you can do it. ”Let’s gooooo!” - Diddy
(makes about enough for a weekish)
- 2 1/4 cups + 2 tbsp Cafe Du Monde coffee
- 5 cups cold tap water
- a big ‘non-reactive’ bowl (glass, stainless steel, NOT aluminum)
- a fine mesh sieve and a finer mesh sieve (get ‘em at NYC hardware/grocery stores for a few bucks)
In honor of the Olympics, here’s a super simple British dessert to make this weekend. CARRY THE TORCH AMERICA.
QUICK AND LONELY DESSERT.
OK, I didn’t make this one at work but STAY WITH ME!! DO NOT LEAVE. You could make this this weekend and it’ll take you 10 minutes. It’s so super simple I’m gonna put it up on here. It’s like dummmmb simple. It’s also dumb cheap.
This stuff is called ‘syllabub’ and it’s a simple cream dessert to put over fruit and it’s British so that’s timely (Olympics!). I put it over apples because that’s all I had, but this would be better over blueberries, strawberries or peaches. PEACHES! It’s Summer! Do peaches. Maybe add some honey in the bottom of the dish? LET’S GET CRAZY. TAKE OUR TOPS OFF. JUST GO WITH IT. (Side note, I made this and ate it alone while I watched two episodes of Louie, which is the best way to watch Louie: lonely and eating dessert.)
QUICK PICKLES. OR THE CATCHIER “QUICKLES”.
OK - this isn’t a full meal, but these things are staples and you can make them FULLY in the office. You can put them on anything. Tacos, in ramen, on hot dogs, tons of things. A lot of times I eat them by themselves. They’re also super easy and elicit a lot of “whoa you’re like Mr. Wizard” when I make them in the work kitchen. I got them from a recipe in the Momofuku cookbook. How to down and dirty office it:
- thin slices of about 1/4 cucumber (Kirby ones work best)
- 1 take out sized sugar packet
- 1 take out sized salt packet
Put everything in a cup or bowl and mix together. Wait 10 minutes and the cukes will wilt from the salt and be pickle-y but they’ll taste sweet too. Brush off the salt or sugar if it’s too much.
You’re basically making a 3:1 mixture of sugar to salt to put on the cucumbers. You can even take a paper coffee cup and a smaller water cooler cup and make an impromptu Boston shaker and shake ‘em up to coat the pickles to start. People will probably be like “whaaaaat are you doing?” I put these cucumbers on everything. They were good on yesterday’s reheated BLT. And they will not fail you. They’ll be a faithful friend.
These cucumbers PICKLES are essentially why I started this blog. They are the easiest, tastiest, cheapest thing and they are SUPER good. GET INTO ‘EM.
I STARTED A COOKING BLOG.
I make a lot of lunch at work and like to nerd out about cheap food and I figured what the world really needs is ANOTHER TUMBLR. Enjoy it. Follow it or don’t.
BLT’s ARE PEOPLE TOO.
I stayed up til 1:15am last night when I got home and fried up about 1/2 a package of bacon because it was gonna go bad soon and I’m tired of paying $12 for unsatisfying midtown lunches (or $6 for satisfying and fat-dude-making halal). I used to not “get” BLT’s because they seemed like a sandwich with everything but the meat in it. We put B. L. and T. to dress up other sandwiches, but we’re just gonna do B., L., and T. here? You sure?
But I’ve since been won over and realized BLT’s are real sandwiches too and they should be able to vote like all the all the other sandwiches and have full sandwich rights. More…
Our microwave at the LNJF offices in Indianapolis has a BACON BUTTON. God bless the Midwest!
(I’m assuming that Auto Defrost button is for thawing lbs of bacon too.)
I Iron Chef-ed The Residence Inn in Indianapolis last night. More like the Renaissance Man Inn, amirite?
Sam Sifton wrote an article on how to make your own Momofuku Bo Ssam. Who wants to come over and do this? (Bring napping pillows.)
No matter how my life pursuits work out, people should always be able to say, “Well, he knew how to make a pretty good bowl of ramen.”
—
Anthony Bourdain from this interview.
I’ll take that.
First snow breakfast today:
Arzak Eggs Caprese with homegrown basil on gluten free toast
(I added that gluten free swag to make it more real for my stomach issues. re-FLUXxx.)
(Also, Arzak eggs are super easy and the BEST. Do ‘em.)
Hollowed Out Apples with Vanilla Ice Cream and Caramel.
It’s Fall y’all! Steppin’ tall y’all!
via reddit
I went to Charleston this weekend and ate some delicious duck confit hash (!!!) at Bull St. Market on King St. It was goooooooooood. The waiter that brought it out told me he always eats that the exact same way I got it (with eggs over easy) for his shift meal. He was a nice fit man, so that is doubleplus good for this meal.
