May 11, 2006
Launch of new Food Magazine: Edible Brooklyn
We stumbled upon the new Edible Brooklyn quarterly magaine as we were strolling the streets of Williamsburg, hunting for dining spots that are too new to be listed on FreeWilliamsburg.com, Time Out New York, New York Magazine. Instead we found a publication that is doing what we at cakehead originally set out to do: "celebrate the borough's diverse food and delicious culture." Luckily they're doing it for us, since we seem to keep getting sidetracked by politics, religion and other distractions in the greater world as we are noshing on delicious things that we find in Brooklyn. Thanks to the folks at Edible for providing Brooklyn with it's own slow foods-style publication!
Here's what they say about themselves:
Edible Brooklyn is a new quarterly magazine that celebrates the borough's diverse food and delicious culture. Brimming with engaging stories and enticing photography, Edible Brooklyn defines and honors Brooklyn cuisine, advocates for preserving food traditions, savoring food experiences, and pulling back the curtain on where Brooklyn's food comes from and how it gets here. From old-timers swilling egg creams to hipsters demanding fair trade coffee to young moms lugging grass-fed milk from the farmers markets, Brooklynites know food and demand the best. Read all about it in Edible Brooklyn.
May 05, 2006
Japanese Eating Inventions
the noodle eaters hair guard
This week's award for the-restaurant-we-would-never-visit-if-it-were-in-the-United States, but-since-it's in-Japan-it's-cool goes to: the Alice in Wonderland-themed restaurant in Tokyo. They claim to be a "labyrith of fantasy dining" plus they offer over 100 cocktail flavors to boot. Maybe all the cocktail option are part of the labyrith they boast of. But what really sold us was the report that the food comes accompanied with little "Eat Me" tags.
[From Cory Doctorow via boingboing.net]
And the same owners who bring you Alice in Wonderland dining also created the Vampire Cafe!
Also from the wonderful world of Japanese culture - and could come in handy should you indulge in the noodle amuse bouche dishes at Alice's Restaurant is the Noodle Eater's Hair Guard. One of many objects that are part of Chindogu.
[from the Nonist via Boingboing.net]
For more on Chindogu read on...
chindogu: the not-so-ancient Japanese art of inventing ingenious everyday gadgets that, on the face of it, seem like an ideal solution to a particular problem. However, Chindogu has a distinctive feature: anyone actually attempting to use one of these inventions, would find that it causes so many new problems, or such significant social embarrassment, that effectively it has no utility whatsoever. Thus, Chindogu are sometimes described as ‘unuseless’ - that is, they cannot be regarded as ‘useless’ in an absolute sense, since they do actually solve a problem; however, in practical terms, they cannot positively be called ‘useful’. the following are 12 examples culled from the pages of the book 101 unuseless inventions.
May 03, 2006
A dinner we were sorry to miss
You won't spot the cakehead reps in the audience at the White House Correspondents dinner. We've been requesting the proper credentials since the Clinton Presidency. We would never take advantage of our access to print any slanderous material about the president. It would only be to provide our readers with proper coverage of White House dinners, First Lady luncheons and prayer breakfasts. But the press passes haven't come through. This is why we weren't there to report first hand on Steven Cobert's performance at the White House Correspondents Dinner. It is also why we can't provide you with a proper critique of the meal that was served.
But that doesn't mean we weren't there in spirit. Check out Freewilliamsburg.com to view video clips of what everyone was talking about. We obviously need to get our heads out of the surf and turf (the dish that was served at the correspondents dinner) and start focusing harder on getting access.
May 01, 2006
Gleaming the cube
Friday, Saturday and Sunday we were confronted with huge plastic platters piled high with cheeses: cheddar, swiss, jalepeno jack, orange colby, white colby, and our personal favorite: the colby that is speckled with white and orange. After this weekend filled with a variety of cubed-cheese catered events we are left asking why caterers and chefs make the decision to cube the cheese? Why not slice it? Slices taste far superior to cubes (and we'll leave the discussion about the odd taste of Colby cheese for another entry).
Is the decision to cube versus slice based in aestethic reasons? One of the spots where we consumed the cubes was at an art opening. Maybe there was intention in the rough chops to create a more physical, sculptural work in the cheese. The art we were viewing was two-dimensional so why not make the food the viewers eat have some physicality to it? There is a certain beauty to a pile of orange and white blocks. Slices would make less of an artistic impact. Three dimensions are bold. A pile of 2-dimensional slices only command to be eaten. The blocks say: "We're thick and solid. When you eat us, you'll get more cheese than you can handle so you better have a glass of cheap red wine to wash me down."
But we think that the decision to cube has more to do with efficiency. With a few swift strokes the chopper has a huge pile of little cheese bricks. When preparing food for volumes of people, there is a need to find short cuts. And that's what caterers do best.
But where did this cheese cutting technique come from? Our culinary sleuths intend to get to the bottom of this slicing mystery. Our hypothesis:
1. Cubing of cheese began with the Swiss. When preparing fondue, the chef would cube cheese for speedier melting. At some point unmelted cubes were consumed, enjoyed, and the trend caught on.
Send us your hypothesis.