Experimental Corn Bread

IMG_4220You might well ask: exactly what is experimental about corn bread?

Looks pretty standard Right?

Well in this time of food aversion that we live in, where everyone has something they aren’t eating, even a simple classic like corn bread can be rife with conflict.  It has both dairy (milk often buttermilk) and bacon fat!  Yes, yes I know you had a vegan corn bread that changed your life (you did?) and are now running to the kitchen to grab your recipe for the best ever vegan corn bread recipe.  Blah. Yuck. For me, personally, Mark, the best corn bread ever is made from bacon drippings.  All others pale in comparison.

And please don’t confuse me with these people who think bacon should be in everything from chocolate bars to ice cream. I’m totally on the bacon love has gone to far train. This just happens to be a classic  Continue reading

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Learning to Grow Your Own Food After School in Rural South Africa

Thanda is a non-profit organization in rural  KwalZulu-Natal, South African that provides education, support and agricultural training to children as part of an after school program.

Another beautiful and inspiring video by the folks at  the Perennial Plate.  Please pass this link along and spread the word about the good work the folks at Thanda are doing, or if you are feeling flush make a donation – it’s a tax deduction!

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Beer, Food and Elaine Stritch

DSC01944My friend Erin came over last week with her friend, photographer Bart Gregotowicz to join Neil and I for a little late summer supper.

Erin is the Beer correspondent (my title not hers) for the Bushwick Daily, we had been talking for months about having a dinner where we could do a beer tasting with the food.  Traditionally I like wine, and even though I like beer, I like wine more ;-)  This evening really was very surprising to me because Erin had done her work and made a very smart selection of beers to go highlight and contrast with the meal.  Especially impressive was the beer with desert, but I’m getting ahead of myself. Continue reading

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Candied Orange Peel

IMG_4169Candied fruit is something I historically associate with my grandmother.  For many years when I was growing up she would make Christmas cake.  Which was odd as my grandmother was not so into baking or cooking.  That she bothered to make a large batch of Christmas cake, every year, months in advance of the holiday and soaked and re-soaked them in booze every couple of weeks, was very impressive to my 6 year old self (and in retrospect to my 54 year old self).  

In thinking back on her Christmas cake I wonder now what booze it was that she soaked them in, as the only thing my grandfather ever drank was Rye. Were these Canadian Club Christmas Cakes?  Given the renewed interest in Rye and all the local artisanal versions now available this might be the next seasonal trend.  Better yet why not soak your Christmas cake in barrel aged rye Manhattans!  ;-)

Anyway, I digress. Continue reading

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Help Me Out Here: Blue Cheese Ice Cream, Why?

Full disclosure, I like Blue Cheese, with crackers, bread, maybe some pear compote or mango chutney.

This video about Blue Cheese Ice Cream has been nagging at me ever since I saw it.

Of all the things food related that have graced my inbox over the years this has got to be one of the most peculiar. It took me a few days before I even opened it.  The title alone made me shiver.

Watching the video was disturbing and fascinating all at the same time.  It was like watching a really tense episode of Walking Dead, only instead of wondering which of your favorite characters will get eaten in this weeks Zombie apocalypse, you’re wondering: why is this hipster chick making blue cheese ice cream?  

The worst part for me was at the very end of the video, when hipster chick tastes the ice cream and says: it’s pretty blue cheesy.

I threw up a bit in my mouth.

Please, someone, please tell me: why?   Why would you do this to a perfectly good piece of blue cheese.  Why?  It’s the question that has plagued me since watching it.

First off did you notice the color of it? Kind of blue-green, like the color of Martha Stewart’s vomit?

Second to what end?  Have you ever heard of such a waste of sugar cream and egg yolks?

And then there is the presentation casual like here is a recipe that you will for sure want to make and share with your friends.

Hey Sam, hey Suzy, wanna come over to my place, I’m making blue cheese Ice Cream!


Obviously I’m missing something.  I’m sure deep in the bowels of Bushwick, Sam would answer back:  I might be able to drop by after my lacto-fermantation class, but if it isn’t Stilton Blue Cheese Ice Cream I doubt I’d be interested.

And Suzy would be all : OMG that sounds so awesome, I’m doing a Kale Kefir shake cleanse this week, but for sure I could at least have a taste.  

Seriously, please help me out here.  Can someone please tell me why you would make Blue Cheese Ice Cream, let alone why you would eat it? What am I missing?



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Correction: It’s Preussen Park not Wilmersdorfer Park

IMG_3942My friend Keith wrote me yesterday about my post about eating Thai food in the park. Turns out I miss read the article for which I used the location of the park (I should have just asked Keith!) the park is actually Preussen Park,  Wilmersdorf is the area the park is in, so sorry about that!  The article is corrected and now you can all find Thai food in the park with ease;-)

Thanks Keith for keeping me honest ;-)


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