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License to Spam

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The International Licensing Expo opened at the Javits Center yesterday, and apparently the event requires great quantities of Spam. We do know not if this is because its makers wish to license the meatish product or because they wish to serve it. Either way, we're mildly repulsed.

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Mike Bloomberg, Independent

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• The political world is waking up to a queasy query — is Mike Bloomberg a Ross Perot or a Ralph Nader (or, one hopes, neither)? Of course, the man himself is no help: He still says he's not running. [NYT] • Rudy Giuliani's campaign, meanwhile, seems to be aiming squarely at the high-school-hooligan vote. First it comes out he'd been booted off the Iraq Study Group for truancy. Now his former South Carolina campaign chairman has been indicted for — are you ready for this? — selling crack. [NYDN] • If you tried leaving the city last night, you're, well, probably still here. The three area airports canceled hundreds of flights because of the major thunderstorms blazing from here to the Midwest. [WNBC] • The new city regulation requiring fast-food places to post calorie count on their menus is now not going into effect until the legal fight over it plays out. So far, it's had the opposite effect — Quizno's and White Castle deleted all nutritional info from their Websites altogether. [amNY] • And two female marriage-license clerks are allegedly terrorizing Bronx couples by refusing to do their jobs and closing the office early. Maybe they're stealth Dworkinites. [NYP]

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Is This the End of Braunstein?

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Faux firefighter Peter Braunstein will be sentenced today at noon, and our short citywide nightmare shall be over. Oh, jeez, will he write a book in jail? Clemency! [amNY] • The Matos-vs.-McGreevey matter keeps getting more colorful. Now Dina Matos is claiming her ex-husband is sabotaging not just her book sales but her charity work as well. Fellow fund-raisers snip that she's "taken her eye off the ball." [NYP] • The New York State Restaurant Association is suing, mostly on behalf of fast-food franchises like McDonald's and Burger King, for the right not to disclose calorie count on the menus. They're crying Big Government. [Crain's NY] • City Comptroller William Thompson is about to become housing activists' darling: He thinks the recent property-tax cut should trigger a rent freeze in stabilized apartments. [NYDN] • And Eliot Spitzer is apparently ruining Albany's nightlife. Not through regulation, mind you; it's just that his staffers are more coffee-shop people than bar people. Figures. [NYT]

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Nutritious, Delicious Couture

Salad Show
What could be better than fashion and food? Yesterday we rushed to Vanderbilt Hall to catch Tim Gunn hosting the Wish-Bone Salad Show. Designers Richie Rich and Traver Rain compared the experience to summer camp, and the models looked bewildered. "There's some lettuce going on there. Or maybe some other vegetables," the Asian Salad said vaguely. Backstage, one model sported onion shorts while another counted the string beans on her dress. Gunn said he preferred to accessorize with food, but our favorite model embraced the whole aesthetic: "I am the carpaccio salad." Wish-Bone Salad Fashion Show by Heatherette [NYM]

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Seriously, It's the World's Biggest Cheese!

Cheese!
We at Daily Intel never tire of the notion of the world's biggest cheese, so we bring you another depiction. The cheese will be at Grand Central until 6 p.m., so you still have time to marvel at it. And when you do, consider these facts: The cheese is six feet wide and weighs 1,323 pounds. This is the dairy product's final appearance in New York before continuing its world tour back in Europe. Don't say we didn't warn you.

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The Cheese Commutes Alone

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Whatever your plans are for today, they should include a stop at Grand Central to see "The World's Largest Cheese." Murray's Cheese and the Dutch cheesemaker Beemster have somehow rolled a Guinness-record-holding Gouda into the train station. Besides a tasting, the cheese gets its own press conference (gleefully imagined, above). We're not sure what you do with a cheese that big, but Grub Street has some excellent suggestions. World's Biggest Cheese in Town Today [Grub Street]

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Pork: It's What's for Lunch

tamarind-pork sandwich
If you're looking for an inspired lunch to grab this week, go no further than Grub Street's "Sandwich of the Week." This week, sandwich seekers Rob Patronite and Robin Raisfeld happily discover the tamarind-pork sandwich (above) from Lassi. This "Indian-Dominican powerhouse" includes pork, garlic, chiles, cilantro, ginger, salt, and a tandoori masala, among other ingredients. Too bad it's only available Wednesday through Sunday. Sandwich of the Week: Lassi’s Tamarind-Pork Sandwich [Grub Street]

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Hungry for Dollars

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Last week, we chided City Councilman Eric Gioia for realizing the difficulty of eating nutritious meals on a budget of $28 a week. Gioia, following in the footsteps of Oregon governor Ted Kulongoski, ate only what he could buy with food stamps to advocate increased funding for the program. A week's worth of ramen and off-brand white bread can make anyone cranky, and Councilman Gioia's office took issue with our treatment of his efforts. We also heard from Joel Berg, executive director of the New York City Coalition Against Hunger, who joined Gioia's diet last week. Their words are after the jump.

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City Politician's Epiphany: Poor People Don't Eat Well

Eric Gioia
It's day two of Queens city councilman Eric Gioia's "I will live a week on $28 in groceries" stunt, and, frankly, we're beginning to lose the plot a little. Is the purpose of the exercise to highlight the plight of the underclass — $28 is the average nationwide food-stamp allotment — a Morgan Spurlock–esque endurance contest, or for the out-of-touch politician to Learn a Valuable Lesson? The Daily News followed Gioia on his grocery run to Food Dynasty in Queens; their priceless lead photo depicts the councilman regarding a pack of franks with a mix of puzzlement and mild disgust. "I usually shop at Whole Food or online at FreshDirect," Gioia blurted out to the paper. "I don't even look at the cost, I look for the brand I like, and I buy it."

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N.Y. Diet: What Rapper Sean Mims Eats on the Road

Sean Mims
While rapper Sean Mims is off tearing up clubs performing "This Is Why I'm Hot," he thinks longingly of the habichuela con dulce from his native Washington Heights. Mims loves shrimp, is working his way toward sushi, and refuses to eat on planes (not even in first class). Find out what Mims puts on his rider and how you balance Blue Fin with Sonic over on Grub Street. This Is Why Rapper Mims Likes His Tea Hot [Grub Street]

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Pure Food and Wine Is Turning French-ish, Bro

Pure Food and Wine
David Moltz has been a waiter at the raw-food mecca Pure Food and Wine for a little more than a year. So how does he withstand the onslaught of celebrities, raw-food obsessives, and irritable vegans? By talking to the new chef. "Our new chef makes French-style cuisine," he says. "Me and him totally bro down about French stuff." To learn more about bro-ing down and why the staff had to stop ordering nachos and what goes down on the "hump couch," head to Grub Street. Pure Food and Wine's David Moltz Hangs With Gisele, Chases Raw Foodists for Tips [Grub Street]

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Not the Nosh!

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When they came for John's Pizzeria, we did not stand up, because we do not frequent John's Pizzeria. But who's left to stand up now? Everyone loves the Inhouse Nosh Café, the, well, in-house noshery in the lobby of New York HQ, 444 Madison Avenue. Or, at least, everyone does with the notable exception of city's Health Department, which in its ongoing, rats-video-fueled crackdown yesterday closed the place, claiming 110 violation points. (Twenty-eight or more points necessitates a reinspection.) Grub Street is crushed, and, in this rare case, we've got to say we agree. Poor Nosh. Health Department Rampage Hits Grub Street Close to Home [Grub Street]

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It'd Be Better With Oompa-Loompas

Coffee Tubes
Looks like Max Brenner, the nonexistent "Bald Man" of high-concept choco-bar infamy, has started a trend: Call it the Willie Wonka–fication of the coffeehouse experience. The weirdness continues at the Roasting Plant, where freshly roasted coffee beans are sucked out of transparent vessels through overhead pipes and into a souped-up espresso machine. We're as baffled as anyone, but we also have to grudgingly admit that the shop's main attraction, a Rube Goldberg–meets–H.R. Giger device, looks pretty damn cool. And, who knows, perhaps the beans do stay fresher this way. We'll let Rob and Robin provide further explanation over at Grub Street. The Roasting Plant’s Coffee Beans Dance Overhead [Grub Street]

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God Save the King Burger

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Ever feel like a big, juicy, greasy hamburger doesn't pack quite big enough of a fat-and-cholesterol punch for you? The line cooks at BLT Burger to the rescue, then. Killing time at the end of a shift one night, the kitchen crew at Laurent Tourondel's Sixth Avenue outpost threw a burger in the deep fryer to see what would happen. The magnificent result was the King Burger, a five-ounce hunk of ground beef coated, fried, and served on a soft bun with lettuce, tomato, and onion. There's more to it, and it's this week's Sandwich of the Week. Sandwich of the Week: BLT’s King Burger, in All Its Deep-Fried Glory [Grub Street]

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Sam Mason Always Has Room for Dessert

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Last time Grub Street checked in with Sam Mason, the former wd-50 pastry chef who's slowly working toward opening his own spot, Tailor, he was worried about the floor. Would the hardwood acclimate to the humidity? Would he have to have grout in his kitchen? This week, it's on to the ceiling and the stairs — who knew there are specific "staircase architects"? — and to that little manner of the menu. But first, it's time to get dessert with members of the Experimental Cuisine Collective. What's that? Find out at Grub Street. Sam Mason Joins a Molecular Secret Society [Grub Street]

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