Wine, Spilled: Vinho Verde

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Photograph: Anya Quinn

Welcome to Wine, Spilled, a weekly column in which EMD's Justine Sterling shares the myths, legends, tall tales, and short stories of the wine world, and recommends a couple bottles that won't break the bank. Today's wine: Vinho Verde.

As the sun begins to beat down harder every day and we spend more time soaking up heat in the great outdoors (or in my case, in the cramped, fenced-in park near my tiny Brooklyn apartment), we reach not for a hearty glass of red or a snifter of whiskey but for something that is going to refresh us, while leaving us with a slight, pleasant buzz as we slip into a hazy nap. We want something crisp and fizzy that will pair perfectly with spicy tacos or ceviche. In a word: beer. Light beer with a lime.

You might find, however, that after five weekends in a row spent with of buckets of Corona, you start to feel a little pull in your heart. That’s wine calling. Come back to me, it says. Wander to the wine store, ask for a recommendation, and you'll find yourself standing in front of a light, greenish bottle. It's vinho verde, and you have found your compromise.

Think there’s nothing like a cold beer on a hot summer day? Think again.

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New Trend: The Rabbit In The Moon

Rabbit In Moon

Photographs: Urban Daddy and designboom

This cozy gastropub in New York and this set of tableware from Taiwanese designer Hsia-Ying Lin have one thing in common. No, not that I can't afford to partake in either (okay, two things in common), but that they are both inspired by the Asian legend of the rabbit in the moon — a story to explain the markings visible on the moon, similar to the Western idea of the Man in the Moon. The folkloric nature of the moon rabbit story, and the fact that multiple cultures have subscribed to the same legend makes it ripe for co-opting. There's even an electronica group named Rabbit In The Moon, which makes me suspect that this is just another cultural zeitgeisty thing we'll all be sick of in three months, like the Alice In Wonderland craze we're (hopefully) past. Lin's bowls are gorgeous, though. Hit the jump for additional pictures of the dishes.

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Photograph: bunnyrabbitonthemoon.com

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Zoom and Pan: The Goonies

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Photograph via JDM Film Reviews


Welcome to Zoom and Pan, Eat Me Daily's food n' film column. Each week, Soleil Ho of Heavy Table will tear apart a food-centric movie scene and, with luck, decipher the meaning behind all the food porn. This week: The Goonies

No movie has inspired more spontaneous exercises in Gen-X nostalgia than Steven Spielberg's The Goonies (buy it). While there are many, many parts that our nostalgic minds tend to gloss over, the film still reigns supreme over most twenty-somethings' childhood memories. No one would necessarily call this a "food film," but I would argue that pretty much any film that includes a fat comic relief character — as The Goonies does — will have its moments.

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Chair Made Out of Coke Bottles Frozen in Ice [videos]

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Here's a video of a chair, which happens to be made out of recycled Coca-Cola bottles, being frozen into a block of ice for a photo shoot. It gives you a little bit of insight into large-scale ice sculpting operations; for example, the giant ice cube, which looks to be about four feet square, takes three weeks to freeze solid. And then they just let it melt! I'll never look at a wedding buffet in the same way again. Video below.

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Top Of The Food Chain: Shoulder Tender

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Illustration by Laura Williams

Welcome to Top Of The Food Chain, a column from Eat Me Daily's meatiest columnist, Ryan Adams. Every week we'll attempt to demystify the options available in your supermarket, breaking animals down piece by piece so that the next time you find yourself staring at endless Styrofoam containers, you'll be able to make an informed purchase. This week: Shoulder Tender.

Let's explore something new today, shall we? I mean, finding juicy tidbits about the history of familiar cuts is great and all, and a big part of why I write this column, but covering cuts like short ribs and flank steak all the time is a little bit like preaching to the choir. Whether researching an unfamiliar technique, or dealing with a fruit that I've never worked with before, almost nothing brings a smile to my face like discovery.

Today's post holds another one of those serotonin-boosting moments: I've recently discovered a cut of meat that looks just like Filet Mignon but offers a big, beefy flavor in the place of that cut's haute-y attitude. Oh, and it's cheaper too. I'm talking about the shoulder tender.

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Natural History of the Kitchen: The Potato

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Photograph: Cpt. Obvious

Welcome to Natural History of the Kitchen, by EMD's Stephanie Butler. Each week, Stephanie explores the background of an appliance, gadget or product that helped to make cooking what it is today. This week: Potatoes.

Pity the humble potato. Misunderstood for so much of early culinary history, and now relegated to permanent side dish status by a carb-fearing public. You wouldn't know it just by looking at the rows of Russets lined up at your local supermarket, but potatoes are one of the few foods that have actually changed the course of modern history. Can you picture American history without the Kennedy family? You've got the Irish potato famine to thank for that. Where would McDonald's be sans French fries, and what would happen to Hanukkah without latkes? This week's Natural History Of The Kitchen tells the story of Europe's great potato conversion. Break out the Ruffles, everyone.

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Why I Quit Cooking: Women in the Kitchen

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Photograph via Reuther Library

There's been a lot of talk recently about women and professional cooking. New York chef Amanda Cohen posted a rant concerning female chefs, the Beard Awards, and the women's access to funding in the restaurant world, and EMD's Helen Rosner responded at her main gig on Grub Street by saying what many essayists on this topic have been trying to tip-toe around: the restaurant world is sexist.

I worked in the restaurant industry for six years, largely in the kitchen. I've worked the line (grill and saute), I've catered (high-end and, uh, less high-end), I've worked in menu development, I've worked in gourmet delis, and, yes, I've waited tables. You'll note the past tense; I quit the restaurant life about a year ago, and pieces like Cohen's and Rosner's have been making me feel guilty about it ever since.

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Love Letter: Delicious Dish [Saturday Night Live]

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As anyone who uses the internet probably knows by now, Betty White hosted Saturday Night Live this weekend. It was an awesome show, not only because of White and her still-impeccable comedic timing (the woman, as we were reminded about 17 times throughout the show, is 88 1/2 years old), but also because of the barrage of former female cast members who were brought back for the Mother's Day special.

My favorite portions of the show were the sketches where old characters were brought back for another go-round, and I literally squealed when I heard the dulcet tones of public radio flute music that heralded the return of one of my favorite SNL sketches of all time: Delicious Dish.

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