I shall begin this short post by reminding everyone that the majority of America probably does not want me to eat a large ocean living mammal. That said, I recently discovered a yummy delicacy made of narwhal.
It is called Muktuk and it is a delicacy made from pieces of frozen whale/narwhal blubber.
This blog is going to use the word epizzy a lot and therefore I believe I should begin by talking about what epizzy means.
Epizzy is a state of mind or feeling. It is barefoot feet on cold floors, itchy sweaters and hugs that don’t require touching. It is a lot like this vintage Dubonnet advertisement.
Dubonnet is incredibly epizzy but Pia Zadora is not. I would also like to mention that in spite of the video message, I am not actually inviting you to get closer nor be yourself.
Things that are epizzy:
- Itchy sweaters
- Beige food
Things that are NOT epizzy:
- Fruity drinks
- Bay Leaves
- Oysters with sweet n’sour sauce
By America, I mean me.
Hidden away in the mothball scented epizzy kitchens of this world one will find huge stores of Stouffer’s Mac + Cheese. Stouffer’s may be a mass market frozen food but it is as epizzy as hangovers, itchy sweaters and baby blue Dodge Aries wagons.
Stouffer’s Macaroni & Cheese Preparation
I am thoroughly against excessive ornamentation and therefore I usually follow the recipe on the box. I will modify it for a slightly shorter cooking time because I believe it makes the cheese more flavorful and gives it a better mouth feel. On occasion, I will add chopped up hotdog or sausage but prefer to maintain the purity of the Stouffer’s product. A high quality italian sausage though can bring the macaroni and cheese to the next culinary level if you are attempting to impress.
I sometimes pair my Stouffer’s with a high quality NV pepsi product or a nice glass of Perrier-Jouët. As this is a comfort food what you drink with your macaroni and cheese is really up to you.
Update: It comes in party size. I may die.
I took part in my first ever #Foodiechats last night and it was an experience.
I pretty much plagiarized Rene Redzepi’s use of spruce as a food. I even included a link to Rene’s excellent New York Times article about eating your christmas tree. It was novel and it got me a lot of responses which is cool except nordic cuisine is super hot now and I was expecting it to be better known.
I was confused by who or what was sponsoring the conversation but they dominated it. I feel much less likely to return or to use their products because of it.
Sweet and Sour
And the kicker. *does yoga breathing* Oysters with sweet n’sour sauce. I just can’t. I can’t think about it, I can’t even link to the tweet about it. It pains me even to type this.
It is possible that I don’t know what the word Foodie really means.
My super awesome friend Erin posted this breakfast the other day and I feel like it is worth sharing.
It is essentially, toast with fruit and cheese. What makes it super cool is that in the summer I can get all of the ingredients from within walking distance of my house. The berries grow in my yard and my neighbors produce amazing milk and bread products. The only items that would require any substantial transport would be the salt and honey.
If you haven’t go check out Erin’s blog, it is saturated with awesome.
Something exciting about my new blog much I will be using adaptive technology. For example, the majority of this post was dictated to my iPhone and Siri turned it into the text you are reading.
I’m not sure how many recipes I will post here but I feel like I’d be a bad food blogger if I didn’t share at least one with you.
I invented this drink last summer after a particularly hot and miserable week. It was inspired by a fruit punch my mom used to make for me and the ginormous amount of ginger ale I had stockpiled in my basement.
My favorite non-alcoholic drink
1 can Ginger Ale
1 cup assorted frozen fruits
Splash of mint water (optional)
Ginger ale is awesome by itself but tastes and looks better with fruit floating in it. Fill a big glass halfway with the ginger ale and then slowly top it up with frozen fruit. The frozen fruit will act like ice and chill the drink. As the fruit defrosts it will release fruity deliciousness into the drink making it taste extra awesome. I like to add a cap full of Shaker made mint water to my drink but if you can’t find it, you can live without it.
Nutritionally I can’t say if this beverage is good for you but you can always make it diet ginger ale to reduce the calorie count. I tend not to worry about things like frozen fruit because as long as they
When I was younger, skinner and far more pretentious, I did a study abroad in Bilbao, Spain. My primary goal was to become even more pretentious while avoiding the harsh realities of a state school education. I also wanted to learn Basque.
I spent a lot of time with my American friends in the neighboring and more pretentious city of San Sebastian/Donostia. It has been said that San Sebastian is the Rita Hayworth of Spanish cities and I would agree. It is chic, relaxed and incredibly gorgeous. It has amazing tapas and two of the best restaurants in the world. Naturally, being young and pretentiously stupid I had no idea of that fact until a decade after I left. Lame, right? If I can give you any nominally useful advice it would be not to be young and stupid because I missed out on some amazing culinary experiences because I was too set in my own pretentious way of thinking to experience the wonder around me.
Hello my beautiful blog readers!
My name is Gordon. I’m short, hungry and irritable. I will hopefully be filling this blog with wonder and enjoyable stories about the food I love to eat and the culinary schools I applied to and enjoy mocking.