spooning » Things We Like

Finally! A Reusable “K Cup”

Califia Suntree — Fri, 13 Jan 2012 20:01:04 +0000

I have been waiting for some clever charlie to figure this out. Single-cup brewers have been an environmental nightmare, what with roughly 5 billion of those damned “coffee pods” ending up in landfills in 2011. The pods are neither recyclable nor compostable, but now, finally, there is a reusable option for Keurig machines. Fill the pod your own grounds, to your desired strength, and brew away one cup at a time, if that’s your thing.

Ekobrew Reusable Filter for Keurig Single Cup Brewers.

Bid Now! 1946 Pullman Car

Califia Suntree — Thu, 03 Nov 2011 19:14:43 +0000

I have never been so tempted to open a restaurant. Look at those turquoise chairs at the counter!

“This 1946 Pullman Budd Round End Observation Kitchen and Dining Car – is no longer in use and is being sold by the rail service company to free up funds.

This WWII vintage dining and kitchen car was manufactured by Pullman in 1946 and at the time was state of the art. Relive the past and buy this 85′ car as a guest house, starter restaurant or put it back on the tracks.

The interior is in excellent shape and includes a coffee bar, kitchen and dining area. The under carriage was certified four years ago.”

Pullman Railroad Budd Round End Observation Kitchen and Dining Car – 1946.

Halloween Special: Zombie Birthday Cake

Califia Suntree — Mon, 31 Oct 2011 06:00:46 +0000

Strippers jumping out of cakes is so passé. But zombies? Now that’s a party! In honor of Halloween (and Zombie-Americans’ $5 billion share of our economy), here’s an incredible photo of my friend Carrie’s creepy-fabulous birthday cake. Yes, that is an undead corpse’s hand trying to escape its red velvet tomb and grab you with its delicious marzipan fingers. This fully edible work of pastry art was created by Cakes by Mona New York, based on Carrie’s design. The birthday girl gives the cake a rotting, gore-covered thumbs up: “Best bloody cake that a fondant loving zombie could hope for.”

Tasty Tip: Halvah with Yogurt

Califia Suntree — Mon, 31 Oct 2011 00:26:28 +0000

I’ve always loved halvah in principle but not in practice. On the one hand, what’s not to love about dense, flaky sweetened tahini studded with pistachios? On the other–lord almighty is that sweet! My teeth ache just thinking about it. So what to do with the glorious pound of halvah (pictured here) that my dear friend Avigail brought me from Israel (along with a jar of green Ethiopian tahini that I hoard and covet)? I was so grateful, but panicked as she handed it to me. How am I going to go through an entire pound of halvah without collapsing in a diabetic coma? “By the way,” says the dear friend, reading my mind, “my family tells me they eat this with yogurt over there.” Fortunately halvah has a half-life of maybe a century, because it took me weeks to get the nerve to crack the package and take a teeth-achy nibble. Then I remembered–yogurt! I took a hefty scoop and crumbled it all over a bowl of Greek yogurt…It was a revelation. The yogurt tang covered the intense sweetness, and the halvah mellowed the yogurt. The nutty flavor came forward, and the textures of flaky, crunchy and creamy came together like a bowl of Holy Land Chubby Hubby. That tub of halvah was gone in a couple weeks, and now I can’t eat yogurt any other way.

Will Work for Food

Califia Suntree — Sun, 26 Jun 2011 18:18:17 +0000

When the job market craters, ideals usually end up playing second fiddle to practical concerns like rent and health insurance. There is some good news on the employment front, though, for those interested in nonprofits and the so-called “green economy.” Nonprofit job board Idealist reported a threefold increase in environmentally-oriented jobs since 2008, and interest in sustainable and local foodstuffs doesn’t seem to be waning anytime soon. So it makes sense that a job-search site dedicated to just that niche–”meaningful” nonprofit work in the food sector–would pop up. Good Food Jobs, launched last year by Cornell grads Taylor Cocalis and Dorothy Neagle, describes itself as a “gastro-job search tool” that specializes in employment opportunities with “food artisans, policy makers and purveyors, retailers and restaurateurs, economists, ecologists, and more.” Their blog profiles culinary do-gooders and entrepreneurs, to remind us that hard times often bring out capitalism’s imaginative side. If you love food, and need a job, start your hunt here.

Virgin Mary Banana Chips and More! at the Museum of Food Anomalies

Califia Suntree — Wed, 01 Jun 2011 18:28:39 +0000

This mysterious funnel cake seahorse is courtesy of the magical mystery tour of conjoined fruits, bizarre cereal formations, and many, many happy faces, that is the Museum of Food Anomalies (MoFA). Described as “an online exhibition of the Art of Regular Food Gone Horribly Wrong,” the site at once challenges you to see the koala bears in your pancake, and occasionally ponder the wisdom of eating mass-produced foodstuffs. Anyway, MoFA is a nice food-related break from Cute Overload. (Thanks to Pee-Wee Herman for this one, whose Facebook page is a constant source of delightful weirdness.)

Copenhagen, via Los Angeles

Califia Suntree — Tue, 24 May 2011 18:27:51 +0000

If, as the hot weather descends, you find yourself mourning spring and humming Scot Walker’s Copenhagen, thinking about “snowdrops falling through the night,” you’re in for some good news if you live in L.A. Two expat Danes have opened up shop in the city, and are offering authentic Danish ice cream at Paradis in Los Feliz and Montrose, and baked goods at Hygge Bakery, in Downtown. Paradis offers traditional gelato-esque Danish is (pronounced “ice”), which is a tad sweeter and creamier than the Italian variety, in flavors like roasted pistachio (thumbs up!) and marzipan, and with toppings like the marshmallowish flødebolle. For cooler days, head to Hygge Bakery for a strong coffee and one of their excellent small cakes. According to my Danish friend, hygge translates very roughly to “coziness,” and is a key aspect of Danish culture. It would seem that marzipan is also key, and the best of the desserts at Hygge are encased in it. At last, Scandinavian treats without a trip to the Ikea cafeteria!

Artisan Q&A: Taylor Brittenham of Bitter Tears

Califia Suntree — Wed, 30 Mar 2011 18:25:36 +0000

Taylor Brittenham is the “Ms.” behind Ms. and His, cooking up handcrafted, small-batch cocktail bitters in Highland Park, California. Her line, Bitter Tears, features an impressive array of flavor profiles, for those ready to update their Old Fashioned with a hint of blood orange and ginger, or up the Tropicalia of their Mojito with hibiscus.

The bitters market used to be cornered by Angostura and Peychaud’s, but artistanal bitters have hit the scene in a big way, with flavors ranging from celery to rhubarb. And our collective cocktails are that much better for it.

Q: What exactly are bitters?

A: Bitters were originally used as medicinal tonics, mainly to aid in digestion. Now bitters are a common bar ingredient used to give a cocktail an extra kick or add an extra dimension of flavor. Bitters recipes are often secret, but ingredients usually include herbs, spices, fruits and roots.

Q: What got you interested in making your own?

A: My boyfriend and I have a great appreciation for classic cocktails and many of those recipes include bitters. So I decided to do a little research and use my creativity to concoct new flavors to put a twist on the classics. It’s been a really fun project!

Q: How are bitters made? Could anyone try it or do you need special skills and equipment?

A: Anyone can make their own bitters! It just takes a good recipe and some patience. Basically, bitters are made by infusing bitter roots, herbs, fruit and other natural flavors in a base alcohol over a period of time. The base alcohol is high-proof grain alcohol or Everclear. The higher the proof, the better it will extract flavors. You can use a high-proof whiskey or rum, but it may interfere with your flavor profile. If you can’t get Everclear, a high-proof vodka is the next best bet because it has little or no flavor of its own.

There are many resources available on the web. [Ed: I found this tutoria l helpful.] That’s how I started, and after researching and a lot of experimenting with different methods, I found what worked for me.

Q: What are the differences among bitters? What creates the different flavor profiles, in big-brand and handcrafted ones?

A: The biggest differences between bitters is the emphasis on ingredients. Some put the emphasis on herbal flavors (which can come from gentian root, wormwood, different barks, etc.) and some showcase other flavors, typically fruit (orange being one of the oldest and most common). Now with handcrafted bitters in the mix, more variations of ingredients are popping up, including floral and other specialty flavors. This sets them apart from the more traditional recipes the big brands typically produce.

Q: How would you characterize Bitter Tears?

A: Each [flavor] is completely unique and has many dimensions. Bitter Tears are bold in flavor without being overwhelming, and are versatile and unexpected.

Q: How do you recommend using bitters?

A: Bitters are non-potable which means they are to be used in dashes and not “neat” or on the rocks. You can add a few drops to your favorite cocktail, soft drink, or even cook with them!

Bitter Tears are available at Bar Keeper in Silverlake, California, or through the Ms. and His website, where you can also inquire about pop-up-bar and event services.

Springtime Confetti Mixing Bowls

Califia Suntree — Mon, 21 Mar 2011 18:37:39 +0000

Happy spring! To celebrate, pick up these cheery, colorful melamine confetti bowls by Zak Designs. Inspired by vintage Melmac, the bowls are ready for picnics and potlucks, and seem especially right for Easter: one for a pile of colorful eggs, one for Peeps, one for chocolates, and the big one for hot cross buns.

A Taste of the Northwoods

Califia Suntree — Wed, 16 Mar 2011 17:18:14 +0000

Amy Thielen left a career cooking in Manhattan’s most esteemed restaurants (“the tour of duty went Bouley, Boulud, Vongerichten, Gallante, in that order”) to move with her husband back to their home turf of Northern Minnesota. Going rural, I’ve always noticed, usually makes hard-charging chefs even more creative and inspired—although, as Thielen, writes, her “brunoise may not be it used to be.” She now writes about food for various publications, teaches cooking classes, and maintains the excellent and informative (and funny!) blog Sourtooth.

One of my favorite posts is about cooking steak in the sauna (pronounced “sown-ah” per a native Northern Minnesotan I know), inspired by her haute-cuisine experience with cooking sous vide and a Finnish tradition of cooking sausages while you shvitz. Another favorite is a recipe for Vietnamese Shaken Venison, a gamy take on one of my favorite dishes. (If you like that, you will also enjoy Lisa Ramsey’s recipe for Deerloaf.) Turns out, venison is common in parts of Southeast Asia. Writes Thielen, “maybe it was Minnesota deer hunting that drew the Hmong people to Minnesota, not the Lutheran Church, as widely thought. They certainly didn’t come for the weather.”