Caroline Russock

@shitfoodblogger

Mon, 28 May 2012 21:52:03 -0400

Fuck You, Broccoli: Celery, a.k.a. Rabbit Floss

Mon, 28 May 2012 02:23:51 -0400

Fuck You, Broccoli: Celery, a.k.a. Rabbit Floss:

Celery, you are one polarizing bitch. You’re bitter, you’re stringy, you wilt under the slightest bit of heat, you get stuck in people’s teeth, and have an aftertaste that can crumble sheetrock. Plus you last juuuuust long enough in the fridge that people stock up on you planning to eat or…

Fuck You, Broccoli: You say Okra, I say pustulent slime pods

Fri, 25 May 2012 09:20:09 -0400

Fuck You, Broccoli: You say Okra, I say pustulent slime pods:

fuckyoubroccoli:

Well, I’ve been doing this for weeks now and we’ve finally reached the nadir. Pardon me if I feel the need to “go medieval” on this next vegetable’s “ass”.

Okra, you foul, putrid excrescence. Born from slime and glaucous goo and only edible by the definition of the word which means…

Fuck You, Broccoli: Turnips - the vegetable of last resort

Wed, 23 May 2012 11:03:35 -0400

Fuck You, Broccoli: Turnips - the vegetable of last resort:

fuckyoubroccoli:

Turnips, I don’t know how the hell you managed to make the transition from garden refuse to food. I sorta get why someone might try nibbling the green bits. They don’t taste good, but neither do most of the other leafy greens shooting up, and hey, if it’s grabbing some of the stuff the rabbits…

Scone Thugs-‘n’-Harmony We’ve got to admit...

Wed, 23 May 2012 00:50:00 -0400

Scone Thugs-‘n’-Harmony

We’ve got to admit that we chose the first recipe from Kir Jensen’s The Sugar Cube on name alone. Imagining the Cleveland rappers sitting around, nibbling on scones and sipping Earl Grey tea is the mental image that comes along with these cleverly named scones.

But hip hop and high tea aside, these Scone Thugs are pretty awesome: delicate, buttery, and packed with loads of bright lemon zest. Cake flour and plenty of butter give them a wonderfully tender crumb. And while they’re gorgeous on their own, we certainly wouldn’t balk at Jensen’s suggestion for topping them with lemon curd or rhubarb jam.

Thoughts on daikon.

Tue, 22 May 2012 21:06:12 -0400

Thoughts on daikon.

Million spring onions

Tue, 22 May 2012 11:53:09 -0400

Million spring onions

Fuck You, Broccoli: Sun-Dried Tomatoes: What a fucking waste

Mon, 21 May 2012 14:51:43 -0400

Fuck You, Broccoli: Sun-Dried Tomatoes: What a fucking waste:

fuckyoubroccoli:

Dig it: Like many Americans, I enjoy a fine Jersey tomato from time to time. Without tomatoes there would be no pizza, no BLT’s, no marinara sauce. But I’m not here to talk about tomatoes. I’ll get to that another day. But WTF is up with taking a perfectly good ~~vegetable~~ fruit, and leaving it…

Don’t make a misteak.

Sun, 20 May 2012 23:52:06 -0400

Don’t make a misteak.

Time to revisit Steve Albini's food blog.

Sat, 19 May 2012 17:01:40 -0400

Time to revisit Steve Albini's food blog.

Girls' Chet White on Food's Influence on Music

Sat, 19 May 2012 16:08:49 -0400

Girls' Chet White on Food's Influence on Music

Yes: Smoked ham, sprouts, candied foxgloves, braised fawn, dandelion greens, grilled fly agaric, irradiated kamut roll.

Sat, 19 May 2012 13:41:30 -0400

Yes: Smoked ham, sprouts, candied foxgloves, braised fawn, dandelion greens, grilled fly agaric, irradiated kamut roll.

Photo

Sat, 19 May 2012 13:32:50 -0400

Fuck You, Broccoli: Edamame - the snack for people who hate snacks

Fri, 18 May 2012 16:24:10 -0400

Fuck You, Broccoli: Edamame - the snack for people who hate snacks:

fuckyoubroccoli:

Okay, I know I’m probably going to catch a lot of flak for this one, but Edamame, I just don’t see the point. It’s like some marketing committee sat down and said, Hey, everybody loves peanuts, but they’re just too tasty and convenient. Why don’t we find a way to replicate the taste of…

Fuck You, Broccoli: Bell peppers, nice enough, but ultimately hollow

Wed, 16 May 2012 19:18:47 -0400

Fuck You, Broccoli: Bell peppers, nice enough, but ultimately hollow:

fuckyoubroccoli:

Love-hate relationships are never healthy for people and other living things, and Mr. Bell Peppers, our relationship is the love-hateyist. Structurally, you are little crayola-colored cathedrals of vitamin C. But as cathedrals go, you fall short, your vaulted ceilings and flying buttresses…

drewlazor: Amis chef Brad Spence featured in Vice’s Munchies...

Tue, 15 May 2012 15:57:21 -0400

drewlazor:

Amis chef Brad Spence featured in Vice’s Munchies series. I’m impressed by the crew’s ability to capture the true shit-talking essence of both Han Chiang (Han Dynasty) and Peter McAndrews (Modo Mio, Paesano’s, Monsu, Popolino). And love Spence’s description of Chiang as perpetually “one step away from someone beating the shit out of him.”

Take a look at these wild hamburgers.

Tue, 15 May 2012 15:55:44 -0400

Take a look at these wild hamburgers.

Mark Bittman’s Grilled or Broiled Steak Here’s a...

Sat, 12 May 2012 17:51:54 -0400

Mark Bittman’s Grilled or Broiled Steak

Here’s a scenario that we’re sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren’t cheap), you take the plunge and buy a steak. Then a moment of panic hits: How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is ruined?

To resolve this beef-related quandary, we present Mark Bittman’s Grilled or Broiled Steak from How to Cook Everything The Basics. Meat plus salt and pepper plus heat equals a great steak. No fancy stuff, no elaborate technique, just a broiler or a grill, and a knife to test the steak’s doneness, and you’re done.

What Worked: This is what Mark Bittman has to say about steak: “In a nutshell: salt, pepper, meat, heat, eat.” It’s a simple formula for a super successful steak experience.

What Didn’t: Not a thing; we couldn’t agree more with Bittman’s steak methodology.

Suggested Tweaks: Here are Bittman’s suggestions:

Pan-Cooked Steak: A little more forgiving than using the higher-heat method: Put 2 tablespoons olive oil in a large skillet over medium-low heat. Prepare the steaks through Step 2. When the oil is warm, put the steaks in the pan (they won’t sizzle), seasoned side down, and sprinkle the tops with salt and pepper. Cook until the edges begin to turn brown, 5 to 10 minutes, then turn and cook until the steak is at least 1 shade redder (or pinker) than you like, another 3 to 5 minutes. Turn the heat to medium-high and cook, turning once, until each side is seared a little, less than a minute total. Remove from the pan, let rest, and serve with the pan drippings poured over all.

Pepper Steak (Steak au Poivre): Before Step 1, coarsely grind 1 tablespoon black pepper and melt 1 tablespoon butter. Salt and pepper the steaks as described in Step 2, pressing the extra pepper into the raw steaks, then brush both sides with the butter.

Cook the Book: ‘Rice & Curry’ Here at Cook the...

Sat, 12 May 2012 17:49:35 -0400

Cook the Book: ‘Rice & Curry’

Here at Cook the Book we’re inundated with a barrage of cookbooks. Seriously, UPS and Fed Ex are ringing the doorbell at least once a day with a stack of newly released cookbooks covering every subject imaginable. Opening up these packages never gets old, because you never know what you’re in for; could be gluten-free side dishes or 101 macaroni recipes, or perhaps a cookbook about Sri Lankan home cooking written by a record producing music journalist namedSkiz Fernando.

Before delving into to the edible side of things, it’s well worth a mention that Fernando, is obviously a man of many talents with accomplishments including filmmaking and penning a volume analyzing the social history of hip hop.

But back to the cookbook. A passion for eating led Fernando back to his roots, spending a year in Sri Lanka, researching his native cuisine and sourcing material forRice & Curry, his cookbook/travel guide to this spice-rich South Asian island complete with primers on what to see, where to go, and most importantly, what to eat. Fernando was featured on the Sri Lanka episode of Anthony Bourdain’s No Reservations—we’re pretty sure he knows his rice and curry.

For the next week we’ll be eating our way around Sri Lanka courtesy of Rice & Curry. We’ll be frying up egg filled sourdough pancakes known as Hoppers, snacking on chile spiked Deviled Shrimp, and simmering pots of Kukul Mas, a chicken curry that’s the go-to of Sri Lankan home cooking.

Top this: The Lombarda a la Osteria First things...

Sat, 12 May 2012 17:47:19 -0400

Top this: The Lombarda a la Osteria

First things first, Osteria is hardly a pizzeria. Modeling itself on the Italian osteriaconcept, this Philadelphia restaurant serves pastas, grilled meats, gorgeous salumi and antipasti, and a handful of really quality pizzas.

The Lombarda has been on the menu at Osteria since day one. And thinking back to 2007, it was a time when topping a pizza with an oozy, baked egg was pretty revolutionary. Taking a the time that Chefs Marc Vetri and Jeff Michaud spent cooking in the Lombardia region of Italy this pie is topped with two regional specialties, house made cotechino sausage spiced with cinnamon and nutmeg and nutty Bitto cheese, along with fresh fresh mozzarella made by DiBruno Bothers, and a swipe of tomato sauce. Oh, and then there’s that egg.

About halfway through the pizza’s time in the oven, it’s yanked out and topped with an egg that cooks to that perfect moment of set white-runny yolk. Finished with a scattering of finely chopped rosemary, parsley, and thyme, there’s something about this pizza that just screams breakfast. And that something probably has to do with the genius combo of egg and sausage and pizza. Who doesn’t want all three of those guys for breakfast?