Humans have the worst work ethic in nature, right?Read More
Portable Chef Blog: Tasty Licks
Is Biking Really That Energy-Efficient?
Is riding to work green?Read More
Food Porn: Eggs can be sexy. Billy Squier cannot.
You’re about to watch The Video That Killed Billy Squier. That’s no understatement. Read More
This Is How We Do It: Asparagus
Chinese Backstreet Boys lip-sync band, how do I love thee?
Let me count the ways:
-The Backstreet Boys released “That Way” in 1998. The lip-sync di tutti lip-syncs above was recorded by three students calling themselves “Chinese Backstreet Boys” in 2005. The Backstreet Boys were conceived with a shelf life of about a minute and a half in mind; however, seven full years later, the song still resonated to the point of inspiring this lovefest. Now it’s 2011 and this song still has mindshare with me, thanks to these three superfans and the following magical moments:Read More
This Is How We Do It: Shrimp
Nuttin' But Love
RIP Heavy D, who gave us two timeless hits (this one and this one), a lesser hit I like even more than the other two, and one great album title/nickname-of-a-nickname (“Waterbed Hev”). As far as I know, he coined the word “conversate.” He also left us with this, a line I’ve never forgotten.
I’d like to see a remake of “Return of the Jedi” where at the end, a redeemed Heavy D goes to Jedi heaven, where fellow portly-to-obese rappers Big Pun, Notorious B.I.G., and Buffy the Human Beat Box await. But until that day comes, I console myself with this great technique for shrimp with a shockingly low amount of muss and/or fuss.
Tofu
This is How We Do It: Salmon
Dear New York City cyclists,
Stop riding the wrong way on the bike lanes.
This should be obvious. We’ve been thrown a huge bone by the Bloomberg administration, whose bike-friendly policiesRead More
This is How We Do It: Eggplant
NOTE: It’s come up several times in these pages that when it comes to cooking, technique is the thing. Being able to follow a recipe is a skill in and of itself and a very important one; however, at a certain point that method stops teaching you much. To go further, Read More
Making the Brand
Insert OJ caption here
I promised some vegetarian material.
And it’s coming. Believe, me, it is.
It’s just that I have a bull’s horn in my pocket, bull blood on my gloves, bull poo on my pants, and a bull’s testicle in my pocket right now. So I’m having a hard time thinking about tofu.Read More
We Got Beef
I must break you
What is the most delicious animal?
For as long as I can remember, the answer to this question was a no-brainer. Ever since my mom started making the best spaghetti carbonara ever when I was about five years old, the pig – He Who is Made of Bacon – was number one with a bullet. Over the thirty-plus years since, the world has seen extraordinary changes, but one thing has remained constant: the swine in pole position.
Until now.