Really? The EUROPEANS have time to worry about the American use of their cheese names? Yes, that is a question and it is a hot button issue going on right now! No more Parmesan, no more Feta! We Americans and American cheese makers are hurting the European cheese market and costing them billions by stealing “their” names. I say screw them, they can keep their names, they can even keep Feta cheese forever, I never much cared for it anyway. Do the people at KRAFT really use the same recipe for their delicious shake cheese? I doubt it. Here are a few suggestions for Parmesan that are not really thought through yet, but you can use them as a starting point if America does gets banned from European cheese names.
AMAZING MELTY CHEESE ON MY PASTA
In the end – screw it, we have AMERICAN CHEESE.
—Roger / @RogerGastman
Egg Minder, the smart eggtray that tracks the number of eggs you have left and alerts you to when they’re going bad.
Not this one, but these. Fat guy dreams.
Eddie Huang returns home to Baohaus for the season finale of Fresh Off The Boat. If you watch closely, you might even see a guest appearance by this guy right here.
The Miracle Machine is “the world’s first affordable accelerated winemaking device for the home.”
For this installment of “Artist Eats,” we asked Howie Tsui to share his favorite place to eat. Howie is a Vancouver-based artist who “uses imagery from traditional Asian ghost tales, Buddhist hell scrolls, ancient bestiaries, Hong Kong vampire films and the Sino-Japanese War to satirize the climate of fear in contemporary culture.” Continue reading for his answer.
Lately in the afternoon when I feel the onset of boredom approaching, I reach across my desk for the bottle of Brugal 1888 that sits with other the liquors I’ve accumulated during a cold winter of booze hoarding… or was that hard boozing? I open the bottle, and from the cabinet behind me take the Match italian crystal rocks glass that I bought at Freeman’s with a gift card from an ex-girlfriend who thought I needed a haircut. I showed her who’s boss. Into this glistening piece of nostalgia I pour myself about two fingers of the aged Dominican rum. By giving the alcohol time to settle and breathe, I provide myself space for some grand moments of reflection. Being of dirty mind, this usually goes dark fast and ends with a chuckle. Isn’t it always amusing that we can vividly remember our failures, but the details of being awesome are relatively hazy? As my mind returns to the glass, I do the necessary and take a first sip. Always tiny, the initial taste is just something to wet the whistle, and after 30 seconds the second sip happens, massive, almost more of a pull. With the oaky rum having sufficiently warmed my face, I move the glass back behind the keyboard and look out the window to the north, where the profile of the UN glows rosily in the falling day. It is in these moments that often I wonder whether other people take pleasure in having a drink sometimes in the late afternoon at their desk, or if they’re even allowed to. I then look back at the monitor in front of me, my monitor, and curse the fact that I’m chained to a desk and not to a bar in the Caribbean. The third sip though, takes me there, and with a warming glow I finish the day on island time.
Snack time just got fatter thanks to these Churro Pretzels
The folks at Bon Appétit have come up with their own sambal-style hot sauce.
You can make it at home
Eddie Huang plays tourist in his own town.
Every week until it’s warm again, we’ll be showing off various noodle soups around NYC.
Miso Ramen with a tasty boiled egg at Ramen Yebisu
For this installment of “Artist Eats,” we asked Anders Oinonen to share his favorite place to eat. Anders is a Toronto-based artist who had a fantastic exhibition at The Hole last year (also, check out our photos from the opening). Continue reading for his answer.
The marketing folks at Bigelow Tea had the great idea to commission a series of short films exploring the creative endeavors that can transpire in the time it takes to steep a cup of tea. The first film features Geoff McFetridge smoothly moving ink with his brush, creating a continuous line painting with a tea-drinking angle.