This video about artisan chocolateirs Mast Brothers, via The Scout, contains one of the most intense openings for any chocolate-based movie I can remember, Gene Wilder's performance in Willy Wonka excepted.
The Brooklyn-based brothers have gained notoriety not only for their full, silky beards, but also for their utter commitment to hand-manufacture, to the point of commissioning a sailboat to deliver their cocoa beans from the Dominican Republic, New York's first cargo delivery by sail since 1939.
Euro USA's salumier Jeff Stout shows us how to quickly peel a hard salami casing with no fuss. Works on even the wrinkliest, most wizened sausages!
We stopped off at his place this morning to start prepping for tonight's Culture Yourself beer & cheese tasting at Market Garden Brewery. While Lassa and Shannon (from the awesome Heinen's) got started dicing cheese, it was Jeff's job to get enough Creminelli salami ready for 200 people. We were floored when he showed us this tip for getting the skin off, and decided we had to share.
Following hot on the heels of Elaine's post on cheese and cardiac health, here's a dip that probably ain't good for you. Chocolate Chip Cheesecake Dip comes via Slice & Dice, a foodblog that makes no apologies for richness.
The question is, is it good? On the one hand, sugar, butter, cream cheese, chocolate. On the other, too much butter, sugar, cream cheese and chocolate?
It's never going to win a James Beard award, but when I first tasted cookie dough ice-cream, I'd never have guessed that it'd be ubiquitous a decade later. And the inside-out approach has really worked for molecular cuisine. Heck, you don't even need a sous-vide machine.
In 2008, culture magazine started when a couple friends met around a kitchen table to talk about their love of cheese. Three years later, we've got cheese fans all over the world coming together to celebrate cheese and the people who make it, sell it, and eat it, and social media has been a big part of that story.
Another recent photo find, this time from the Museum of Food Anomalies:
According to the accompanying text, "Rick sliced into a block of cheese to find the first-ever sighting of a possible descendant of the "Man in the Moon.'"
The formula is simple: homefries topped with cheddar and broiled. Add guacamole, sour cream, salsa and an optional egg or two for a mighty brunch plate for just $6.
My only wish is that they'd use a nicer cheese; their foodservice shreds don't do their salty, crispy homefries justice. I've never attempted a home version, but a bit of quality cheddar would elevate the dish into the stratosphere.
Still, if you're ever at the Delta of Venus, and don't plan to do much with the rest of your day...
Cheesemonger Ray Bair, of San Francisco's Cheese Plus, puts out an occaisional newsletter for customers and fans of his wonderful shop. His most recent note caught our eye: besides featuring a great roundup of NYC-area cheese shops, he also described his visit to Marcia Barinaga, maker of our fall centerfold, Baserri. He graciously allowed us to reprint it here:
A Tale of 2 Thursdays, part 2
Back home in San Francisco, my niece Stefanie is visiting from Arizona. Still jazzed from my fast tour of Manhattan specialty food stores, I arrange for a tour of Barinaga Ranch near Point Reyes while she is visiting. Coincidentally, it's the following Thursday.