Rappin Ass Thursdays #49

Posted on Nov 25th, 2010 by Nick Catchdubs

Double stuffed thanksgiving edition. FREE ONSMASH!!!! Read More

Food Gold: Frisee Salad with Blue Cheese + Toasted Walnuts and Warm Bacon Vinaigrette

Posted on Nov 22nd, 2010 by Elliot Aronow

Photo from Best Week Ever

Wassup culinary commandos! I received a few requests for a “funky salad” since my last post so for this week’s Food Gold I decided to do up a Frisee Salad with a Bacon Vinaigrette. Don’t get put off by the “salad” part though, this isn’t healthy at all. It is, however, incredibly delicious, as any dish containing THREE distinct sorts of fats (protein, dairy and nut) should be.

As for our green component, Frisee, that slightly bitter and funky cousin of endive, it stands up remarkably well to hot dressings and pairs well with rich flavors like cheese and bacon. Think of it as a vehicle for funkiness. And stinky cheese… Read More

Rappin Ass Thursdays #48

Posted on Nov 5th, 2010 by Nick Catchdubs

This week’s edition is already posted on a very loose definition of “Thursday” (blame Good Fridays for the punctuality precedent, what can I say) so lets get right into it. Rappps! Read More

Food Gold: Israeli Couscous with Carmelized Onions + Feta

Posted on Oct 28th, 2010 by Elliot Aronow

Couscous, what is it? No that’s not an ICP lyric but a real question. Well, without being Timmy Technical I can tell you that couscous is a grain product usually made from wheat. It is almost always cooked by adding hot liquid and letting that liquid soak into the grain, unlike pasta, which is dunked into boiling hot water and then drained. What this means for us home cooks is that couscous is super easy to whip up in a one pot meal and a great vehicle for other, stronger flavors. Here we add delicious sweet onions that have been caramelized over low heat, punchy/salty feta cheese and a generous amount of fresh mint and lemon juice. It’s delightful, really. Recipe after the jump! Read More

Rappin Ass Thursdays #47

Posted on Oct 21st, 2010 by Nick Catchdubs

Just chilling on the couch with my phoenix. Read More

Food Gold: Perfect Potatoes #Swag

Posted on Oct 20th, 2010 by Elliot Aronow

For this week’s Food Gold we are taking you back to culinary boot camp and showing you how to turn out the most perfect roasted potatoes you and your guests have ever eaten. These spudz are crispy on the outside, creamy on the inside and seasoned at the very last moment, not unlike Pomme Frites. But, these are much “healthier” since they are roasted and not deep fried. I’m kind of whatever about health but I can say that these are super easy to make and require little to no effort once you get the basic science (dry potatoes = crispy potatoes) down.

So check it out grazzhopperz, you can use this format for any crispy potato dish you make, the only things that are critical are that potatoes are very dry when they hit the hot oil and that you salt them AFTER they are done roasting/cooking. Thanks to Food Gold friend Sam Goldman for his guru guidance with this cook-ology. Read More

Food Gold: You’re A Jerk

Posted on Oct 12th, 2010 by Mr Goldbar

Catchdini and Young Elz collab for this week’s Food Gold, a special office taste test edition.

When I saw that FG friend Mike Davis (who you may know from his DJing as Mike 2600 or his design work, both solo or as part of the Life Sucks Die and Burlesque crews) was expanding his midwest empire to include a line of homemade beef jerky called Cool Jerk, I knew it had to be featured in Food Gold. So I hit our culinary editor Elliot Aronow and put together a chew crew to investigate. Read More

Rappin Ass Thursdays #46

Posted on Oct 7th, 2010 by Nick Catchdubs

Quick cuts. Lets get at it! Read More

Food Gold: Dressings for Impressin’

Posted on Oct 6th, 2010 by Elliot Aronow

I’ve received a lot of requests for condiment/fixings recipes lately so for this week’s Food Gold we are going to show you how to whip up some uber flavorful and versatile dressings/dipping sauces. The first is a spicy/sweet/creamy honey mustard sauce (perfect for chicken fingers I see u Catchdubs) while the second, a chili/lime jump off, is more on the Asian tip and can be used for salads, spring rolls and even marinating fish or shrimp. Recipes and eat knowledge after the jump! Read More

Around The World With A-Trak

Posted on Oct 4th, 2010 by Mr Goldbar

It’s a celebration, bloggers: the FADER column is back!

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