milkmadeicecream:

I think we created the best thing ever this weekend. Red Velvet Ice Cream Cupcakes.
A pal had a birthday picnic this week and I wanted to make her something special. She told me her favorite dessert was first - our ‘scream, and second - Red Velvet cupcakes. So voila!
Red Velvet brownie on bottom, cheesecake ice cream on top. Chocolate shavings to garnish. 


I just ate the last one for lunch.

milkmadeicecream:

I think we created the best thing ever this weekend. Red Velvet Ice Cream Cupcakes.

A pal had a birthday picnic this week and I wanted to make her something special. She told me her favorite dessert was first - our ‘scream, and second - Red Velvet cupcakes. So voila!

Red Velvet brownie on bottom, cheesecake ice cream on top. Chocolate shavings to garnish. 

I just ate the last one for lunch.

Still life of Todd English’s lump crab nachos, Cloud Bay sav blanc, @Delta meal vouchers ($12), @NYTimes book review open to a review by Katie Roiphie, whom I know. Happiness at JFK.

Still life of Todd English’s lump crab nachos, Cloud Bay sav blanc, @Delta meal vouchers ($12), @NYTimes book review open to a review by Katie Roiphie, whom I know. Happiness at JFK.

Great read: In the weekend’s @wsj magazine, @thejgold reflects on the laurels of Noma and @gachatz’s Aleina — the World’s Best Restaurant and the United States’ Best Restaurant, no. 6 in the world, as ranked on the  2011 San Pellegrino World’s 50 Best Restaurants list, respectively. The piece is classic Jonathan Gold; you feel like you’re sharing the table with him, the writing is so alive on the page. Read his lede about “The Hen and the Egg” (pictured) and tell me you cannot smell that damp, smoldering hay.
(via The Wall Street Journal)

Great read: In the weekend’s @wsj magazine, @thejgold reflects on the laurels of Noma and @gachatz’s Aleina — the World’s Best Restaurant and the United States’ Best Restaurant, no. 6 in the world, as ranked on the 2011 San Pellegrino World’s 50 Best Restaurants list, respectively. The piece is classic Jonathan Gold; you feel like you’re sharing the table with him, the writing is so alive on the page. Read his lede about “The Hen and the Egg” (pictured) and tell me you cannot smell that damp, smoldering hay.

(via The Wall Street Journal)

The proverbial spotted pig at The Spotted Pig is rocking some serious pride: a rainbow mohawk and string bikini. You go, pig!

The proverbial spotted pig at The Spotted Pig is rocking some serious pride: a rainbow mohawk and string bikini. You go, pig!

Two years after @LouisVuitton_HQ installed bee hives on the roof of their Paris offices the first harvest of the “Belle Jardinière” honey is here. Nice work little bees!

Me don’t think me is monster. Me just furry blue person who love cookies too much. Me no ask for it. Me just born that way.
"Cookie Monster Searches Deep Within Himself And Asks: Is Me Really Monster?" by Andy Brian, via McSweeney’s Internet Tendency
Perfect French roadtrip food: the jambon beurre sandwich (literally, ham butter sandwich) by @sirenevirbila at @latimesfood.
(via Los Angeles Times)

Perfect French roadtrip food: the jambon beurre sandwich (literally, ham butter sandwich) by @sirenevirbila at @latimesfood.

(via Los Angeles Times)

It’s possible to pair wine with McDonald’s classics? Apparently, the wine blog @snooth thinks so. They’ve revived their “Which Wine/Fast Food” series just in time for picnic season. While it’s not my cup of tea, fast foodie winos of the world, rejoice! Drumroll, please…
Filet-O-Fish: 2010 Avalon Sauvignon Blanc (Calif.)
Chicken McNuggets: NV Voveti Prosecco (Italy)
Grilled Chicken Ranch BLT sandwich: 2009 Spice Route Chenin Blanc (South Africa)
Big Mac: 2009 Bertani Valpolicella (Italy) and 2008 Red Rock Merlot Reserve (Calif.)
Angus Deluxe: 2010 Trapiche Malbec (Argentina) 
For expanded tasting notes, see the article on Snooth.com.

It’s possible to pair wine with McDonald’s classics? Apparently, the wine blog @snooth thinks so. They’ve revived their “Which Wine/Fast Food” series just in time for picnic season. While it’s not my cup of tea, fast foodie winos of the world, rejoice! Drumroll, please…

Filet-O-Fish: 2010 Avalon Sauvignon Blanc (Calif.)

Chicken McNuggets: NV Voveti Prosecco (Italy)

Grilled Chicken Ranch BLT sandwich: 2009 Spice Route Chenin Blanc (South Africa)

Big Mac: 2009 Bertani Valpolicella (Italy) and 2008 Red Rock Merlot Reserve (Calif.)

Angus Deluxe: 2010 Trapiche Malbec (Argentina) 

For expanded tasting notes, see the article on Snooth.com.

Win at Taste of @TimesSquareNYC: generous slice of Junior’s cheesecake with choice of topping (pictured: blueberry). $2. #tastetsq

Win at Taste of @TimesSquareNYC: generous slice of Junior’s cheesecake with choice of topping (pictured: blueberry). $2. #tastetsq

A winner at Taste of @TimesSquareNYC:  Gnocchi, fava beans, wild mushrooms, duck confit, Parm cream, chervil, $3, from The View lounge  in Marriott Marquis. Appropriately priced, sophisticated selection for this kind of event.

A winner at Taste of @TimesSquareNYC: Gnocchi, fava beans, wild mushrooms, duck confit, Parm cream, chervil, $3, from The View lounge in Marriott Marquis. Appropriately priced, sophisticated selection for this kind of event.

Rogue fine dining slash performance art aboard the L trian? Right on. In @Studiofeast’s latest culinary coup, the self-proclaimed “culinary collective” dished out an ambitious six-course lunch with courses ranging from Hamchi crudo with bone marrow and trout roe to foie gras en brioche and a petit filet mignon with asparagus and pomme puree.

It sounds damn delicious, and its execution is all the more impressive given the logistics. Studiofeast is new to me, but I love these kids already.

Viable option for 20+ mins wait for @NYC_L_trains? Renegade late night happy hour for one: Jalapeno poppers from Papaya Dog ($2.50, First Avenue at 14th Street, open 24/7) plus a road beer from the deli next door. Say, a frosty cold Ballantine Ale? ($1.75). Golden.

Viable option for 20+ mins wait for @NYC_L_trains? Renegade late night happy hour for one: Jalapeno poppers from Papaya Dog ($2.50, First Avenue at 14th Street, open 24/7) plus a road beer from the deli next door. Say, a frosty cold Ballantine Ale? ($1.75). Golden.

Lucky Peach, the new quarterly journal of food writing, conceived by Momofuku’s David Chang and former NY Times writer (and co-author of the Momofuku cookbook) Peter Meehan, with backing from heavyweights Zero Point Zero Production, who produce Anthony Bourdain’s Travel Channel show, “No Reservations,” to be published by McSweeny’s, my favorite publishing company in the U.S.? I could not be more on board. The Summer 2011 issue, which is dedicated to ramen, lands mid-June and will feature:
• Peter Meehan and David Chang report on their travels in Japan,  Tennessee, and Spain• Anthony Bourdain’s take on the classic  Brittany Murphy film Ramen Girl• An instant-ramen taste  test with Ruth Reichl• John T. Edge introduces the New Orleans  specialty, ya ka mein• “Debunking the Myth of Authenticity” with  Todd Kliman• Explanations of MSG headaches and alkaline noodles from  Harold McGee• Art from Tony Millionaire, Matt Volz, Richard Saja,  Scott Teplin, and others• Recipes from Chang, Mario Carbone and Rich  Torrisi, and Wylie Dufresne

Lucky Peach, the new quarterly journal of food writing, conceived by Momofuku’s David Chang and former NY Times writer (and co-author of the Momofuku cookbook) Peter Meehan, with backing from heavyweights Zero Point Zero Production, who produce Anthony Bourdain’s Travel Channel show, “No Reservations,” to be published by McSweeny’s, my favorite publishing company in the U.S.? I could not be more on board. The Summer 2011 issue, which is dedicated to ramen, lands mid-June and will feature:

• Peter Meehan and David Chang report on their travels in Japan, Tennessee, and Spain
• Anthony Bourdain’s take on the classic Brittany Murphy film Ramen Girl
• An instant-ramen taste test with Ruth Reichl
• John T. Edge introduces the New Orleans specialty, ya ka mein
• “Debunking the Myth of Authenticity” with Todd Kliman
• Explanations of MSG headaches and alkaline noodles from Harold McGee
• Art from Tony Millionaire, Matt Volz, Richard Saja, Scott Teplin, and others
• Recipes from Chang, Mario Carbone and Rich Torrisi, and Wylie Dufresne

Jesus that’s a lot of chicken for $9.99. And macaroni salad? And mashed potatoes with gravy? And biscuits? Best Wingers, it’s a Midtown classic.

Info: 711 Second Ave., btwn 38th and 39th sts., 212-973-0690.

Tip: these guys have eight types of sauce, from smoked BBQ to Exterminator. I can handle hot and their 911 kills me.

Jesus that’s a lot of chicken for $9.99. And macaroni salad? And mashed potatoes with gravy? And biscuits? Best Wingers, it’s a Midtown classic.

Info: 711 Second Ave., btwn 38th and 39th sts., 212-973-0690.

Tip: these guys have eight types of sauce, from smoked BBQ to Exterminator. I can handle hot and their 911 kills me.

I’m taking one for the team: $3 happy hour margarita in Times Square at Baja Fresh, Broadway at 41st St. Verdict: If you can look past the fast food ambiance (there is news and ESPN to distract), service is fast, seating plentiful and not a bad marg. A little on the sweet side, but large, and you get the hint that there actually is tequila in the mix.

I’m taking one for the team: $3 happy hour margarita in Times Square at Baja Fresh, Broadway at 41st St. Verdict: If you can look past the fast food ambiance (there is news and ESPN to distract), service is fast, seating plentiful and not a bad marg. A little on the sweet side, but large, and you get the hint that there actually is tequila in the mix.