eat me drink me

Um, yum? When I was at the Edible Cocktail event a few weeks ago I met Rick Field of Rick’s Picks.  I had to go over and gush at him about his pickles (what’s a girl to do?), and he was flattered enough to send me a T-shirt with my favorite one: Smokra’.  Yes, spicy, pickled, okra with a splash of paprika.

The first time I tried Rick’s Picks was at Spuyten Duyvil in Williamsburg, Brooklyn.  They have an awesome pickle platter and the okra was on it.  Instantly I was hooked.  Rarely can I afford to get an $8 jar of the stuff, but when I do, I treasure it all the way to the brine.

Ella Morton of the URDB and SPAM cattle

I can’t help it, I love the Universal Record Database, a group of wacky people that help others from around the world set any world record the wish.  Maybe my adoration is because my first introduction to them dealt with a live, world record event based solely on food: piles, mounds, stacks, and pieces of it.  I saw the world’s longest cupcake kabab, the most tortillas tossed and the tallest s’more.  The second time I wrote about the URDB was for a Time Out New York feature, in which all but one of the record setters were using food (Tabasco, sugar, chocolate, and wine, or at least a wine bottle).  So, imagine my glee when they produced a food themed episode of their new video segment,  The URDB World Record Show. Watch this episode and find out who peeled a banana the fastest, the largest spam cattle herd, who made the largest Lucky Charms beard, and more.

The URDB World Record Show: Top 5 Food Records

Last night cocktails flowed like water at Edible Brooklyn’s Good Spirits event at the Bell House.  As the quarterly magazine’s first event at this venue, they certainly got the goods right, unfortunately the place was packed by 7pm and many of the stands ran out of food and/or drink by 7:30.  Lucky me, I got there early and indulged in the melty Duroc pork belly on polenta chips from Fette Sau and sipped their paired cocktail, The Gardiner, which had Hudson Corn whiskey, lime, and a rim of the restaurant’s special rub. › Continue reading

Get ready for the first ever Gourmet Latino Festival, which will hit restaurants and the Astor Center in June.  As they transform the Astor Center in to “a corner of Latin America,” the three Latina women behind the festival; Karen Uribe, Claudia Castro, and Mariana Suarez are giddy.  They have been planning and scheduling this event for two years, and, with the help of Centrico chef Aaron Sanchez and beverage expert Steve Olson, they are ready to go.

“We want to bring out the nuances throughout the different Latin cultures,” said Uribe last night during the festival preview.  “We really want to make it a cultural thing, not just about the food.”

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Who doesn’t love a pile of spicy, smoky, diced tomatoes with cilantro, lime, jalapeno, and onion, all mixed together and placed on top a corn chip, burrito, or taco?  In Colorado, you go to a Mexican restaurant and immediately they serve you a ramekin of garlicky tomato puree, rarely the bowl of fresh pico de gallo you get in New York (which people mistakenly call salsa).

But as New York Times writer Julia Moskin dives into the new Mexico chic cuisine that has popped up all over the city, she finds that a lot of places are getting this simple sounding, but not so simple dish, right.  Surprisingly, as a Mexican food snob, I totally agree with this article.  There are some great places to get some unique and tasty salsas.  Her list includes: Cascabel Taqueria, La Superior, Hecho en Dumbo, and more.  I would definitely add Cabrito, one of my personal favorite taco spots here, to the list.

Who has your favorite salsa?  And, what is the best way to make it?

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Today New York Times writer Manny Fernandez wrote about the 99-cent pizza craze that has been spreading across Manhattan.  But, he isn’t the first one to note cheap, $1 and under food.  About a year ago, I did a round up for Serious Eats that included pork buns, noodles, and sticks of meat from Flushing, Queens’ Chinatown; $1 falafel sandwiches; cheap sushi; and 39 cents an ounce frozen yogurt.  Josh Bernstein has also been rounding up cheap eats by neighborhood for Metromix.  He recently stumbled on the Hell’s Kitchen area and talked about the same pizza Fernandez did in his article.

What’s up with this craze?  Is 99-cent pizza worth it?  Adam Kuban of Slice didn’t say in his cheap pizza battle last year, but he also didn’t say he really liked either pie.  Some things I think work well as $1 items, like ices on the street in the summer, hot dogs, and French fries.  But overall, I would rather pay $2 for a really good slice, then bother with a kind of gross one for less.

I don’t know when sushi shaped like cats, or cats eating cute pieces of sushi became a popular image, but I am glad it did. What could be cuter then a salmon roll with a smiling cartoon cathead on it? Or a game where you play a round blue feline who eats sushi? Either way, sushi and cats, what a perfect combo.

One thing you should know, I think Starbucks is brilliant.  Well, more I think the people behind the brand are brilliant.  Not only have they made coffee into a luxury and necessary item, but they have trained us to ask for it by funny names like caramel macchiato, or crave a skinny vanilla latte, or even worse, use a benign size system.  Tall?  What does that mean?  I worked in a cafe for over 5 years and nothing was more annoying then someone asking for a grande macchiato when really they meant a medium (I think) latte.

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Last night I had the pleasure of attending a party at the Brazilian Consulate in honor of Leticia Moreinos Schwartz’s new cookbook, The Brazilian Kitchen.  The small room was packed with Schwartz’s family, friends, publisher, and other food-oriented people mulling about the makeshift bar and sipping fresh made Cabana sponsored caipirinhas.  As we downed the dangerously delicious cocktails, plates of finger food created from recipes in Schwartz’s book made the rounds.  From delicate puffs of hot cheese bread (page 16), to the heavy and fried beef croquettes (page 23) and black-eyed pea fritters (page 31), and to the rich caipirinha flavored bonbons (page 166), the samplings of the evening barely brushed the contents of her book.

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I love Rick’s Picks, especially their Smokra‘, a delightfully spicy, paprika spiked pickled okra.  But what, pray tell, do you do with the wonderful brine leftover after you finish these addictive beauties?  The other day I was faced with such a conundrum, I didn’t want to throw it out, but saving it, really?  Well my answer was right on the jar: use as a meat marinate.  Yum.

So, I stopped by Whole Foods and bought a thick cut pork chop ($6.30) from the meat counter and brought it home.  There, I cut the piece of meat into six large chunks and plopped them into the jar.  Nothing could have been easier.  I let the pork sit for a couple days before I cooked it up in a frying pan.  No oil, no spice, just some heat to cook the meat.  After it browned in the juices on medium heat, I drained it and added some quartered Brussels sprouts.  That’s it, an easy, no mess meal.  When the meat was done, the spice of the brine shone through with a peppery tang.  Because it had sat in the marinate for so long, the pork was super moist.  Next time, I might try to put two pork chops in the jar and share, but I guess that means I need a new jar of Smokra’…oh darn.