March 2010
2 posts
Brooklyn Brunch Experiment
Brooklyn Brunch Experiment
Sunday March 28, 2010
The Bell House
www.thefoodexperiments.com
January 2010
2 posts
The Brooklyn Taco Experiment
The Brooklyn Taco Experiment
January 31st at the Bell House from 1-5pm
www.thefoodexperiments.com
October 2009
1 post
The Brooklyn Chocolate Experiment
www.thefoodexperiments.com
April 2009
0 posts
There Will Be Kevin Bacon at the Bacon Takedown...
There Will Be A Chowder Champion...
March 2009
12 posts
There Will Be a Snuggie Arriving in the Mail...
There Will Be Chili Culinary Glory...
February 2009
2 posts
There Will Be a Bacon Takedown...
November 2008
7 posts
There Will Be Whole-Roasted Pig...
A couple of weeks ago my family and I embarked on a culinary adventure that really got me excited. We roasted an entire 10 pound pig from Park Slope meat guy Jake, at Dickson’s Farmstand. I will let you know that it was fall-off-the-bone, messy, extremely porky and utterly delicious. The crispy pig skin was the perfect late-night snack!
June 2008
1 post
March 2008
9 posts
There Will Be Collard Greens and Crispy Pork...
Once again I have outdone myself. I have turned a Southern mainstay side dish into a main course. Collard greens anyone? First off, it’s extremely healthy as the greens have some of the highest fiber compared to other greens and the dish just tastes damn good. Basically I put bacon, smoked turkey wings, carrots, onions, celery, chicken broth, white wine and a ton of collard greens in a pot...
There Will Be Pastrami...
I went to the newly relocated 2nd Ave. Deli for lunch today. For your information, it’s located on the corner of 33rd St. and 3rd, not Second Ave. Oh well, I guess the name is there for sentimental reasons. I ordered the half-pastrami sandwich with small matzoh ball soup for a whopping $15 and I have to say, it was the best pastrami sandwich I’ve had in years. The meat was extremely...
February 2008
46 posts
There Will Be The Perfect Winter Dish...
What better dish in the midst of a bitter night’s cold, can satisfy you as much as slow-braised short ribs! Start by searing a couple bone-in or boneless short ribs in a cast iron pot. Make sure you get a crust and then remove from pot. Sautee a couple bits of bacon in the same pot and then throw in a traditional french mirepoix(carrots, celery and onions), with some tomato paste and my...
There Will Be Bacon...
Do you ever feel like changing things up when cooking Sunday breakfast. I have just the thing! It’s bacon that’s slow baked with brown sugar and cracked black pepper. Start by placing your bacon on a large baking sheet with parchment paper, but do not overlap or they will stick together. Then just throw some brown sugar on each piece and use the largest setting for grinding your...
There Will Be A Ton Of Dry Sausage...
My parents had the butcher guys from the Bronx’s Calabria Pork Store, perhaps the best Italian Butcher in NYC, give them a lesson on how to make dry sausages. By the end of the sausage session, they ended up making 80 pounds of sausage. You heard correct 80 POUNDS! Here’s a look below at the final product. Salty, porky, chewy, the perfect snack.
There Will Be A New Bike
Now I know this blog is about food, but I don’t care, here are pictures of my new bike. It’s the new 2008 Fuji fixed gear track bike with an added brake so I don’t kill myself. Ya, It’s fast…..
