Someone Famous Wants To Eat In Atlanta

Posted by Foodie Buddha on December 23, 2011

Bonjwing Lee, known to most as The Ulterior Epicure, is, what my good friend calls, a super blogger.  Dude be everywhere.  His eating budget is larger than most people’s living budget and he’s got the food porn to prove it.  Plus, he travels … UH LOT and he’s contributed to the pretty awesome Bluestem cookbook, which you can snag off Amazon!

Today, UE published his best of 2011 restaurant edition.  Be warned: it’s a jealousy inducing list of culinary wet dreams.  Towards the end of the post, The UE fired off his 2012 Bucket List.  That alone will bring many a foodie to salivate.

Why do I mention this?  Well, a) it’s of general interest to anyone who loves food and b) both Empire State South and Miller Union showed up on his To-Do List for 2012.  Score ATLANTA!

Thanks to the incredibly awesome tax credits bestowed upon the Georgia film industry, Atlanta is a hot spot of celebrity sightings and the UE is perhaps the most noteworthy restaurant blogger on the interwebs.  While I’ll admit that more people are likely to care about Bustin Jieber than Tony Bourdain, and I am long since past the point where I get nervous meeting someone famous, I know at least a few people of the female persuasion who are kind of excited by the idea of Lee weaving through our city.

So if I were to get all happy dance in the same way an 80s mallrat would at a Debbie Gibson, or Deborah Gibson, or whatever the hell she’s calling herself these days, concert … the UE would certainly be worthy of my teenage dream screams.  Plus, Lee’s initial motivations for remaining anonymous line up with why I still try to be, so I have very much appreciated his looking glass.  Plus, he writes like a boss.

As for his expectations for ESS & MU, well – I’m sure y’all know I’m not exactly elated by my visits to either, but I look forward to hearing what the Ulterior Epicure will have to say should he indeed make good on his wishes.

[via The UE blog]

Angry Birds Cookbook: Say WHAAAAAA? 2

Posted by Foodie Buddha on December 02, 2011

So yeah, apparently there’s a cookbook for Angry Birds, that ridiculously popular mobile video game.  Officially titled Angry Birds: Bad Piggies’ Egg Recipes, it’s available right now for around $10.  I have absolutely zero idea what could possibly compel a person who plays Angry Birds to want to cook something inspired by the whacky little game, and I have no idea what type of recipes are inside, but that doesn’t mean their on to something.  I just hope we don’t see Resident Evil: 10 Easy Steps on How to Eat Delicious Food and Your Guests.

Momofuku Ramen Recipe: Damn You Tasty 3

Posted by Foodie Buddha on November 26, 2011

ramen recipe adapted from David Chang’s Momofuku cookbook

momofuku cookbook

This is part 2 of my Momofuku ramen guide.  This post focuses almost exclusively on the cooking process, the ingredients, and the time management aspect to making this ramen, an easy to execute but time intensive dish.  While I strongly suggest you check out part 1 of the ramen guide for the grocery list and tips and tricks, this is where you’ll find the real how-to.

I’ve assembled this recipe in a way that will allow you to cook everything over a two-day period.  I’ve also timed it from a perspective that encourages oven optimization.  Keep that in mind, as items like the taré can actually be made a few days in advance (it lasts 3 to 4 in the fridge) or it can be made the day of so long as you start it about 3-hours before service time.

I have also included a time estimate with each component – which for me – starts as soon as you begin to use the ingredients for the first step.  These time estimates are just a way of me telling you how long it took us to do everything, so resting time, clean up time, and time away from the food is included in that number.  You can do this by yourself no doubt, but a second in command is a big help (as well as a lot more fun – Thanks Papa Buddha!).  If you want to view all the videos (they’re really awesome AND totally amazing!), check out the YouTube playlist.  Meanwhile, all of my slightly less bad pictures are on Flickr!

Continue reading…

Your Guide To Momofuku Ramen

Posted by Foodie Buddha on November 26, 2011

momofuku ramen bowl

This is the complete guide to the ramen recipe from David Chang’s Momofuku cookbook.  I’ve split this into a two-part series whereby this part gives you a little background on ramen and some notes and advice on how to best execute Chang’s version.  Also included is a composite grocery list so though you don’t have to read through everything and total it up.  Part two, which you can read here, is the step-by-step list which focuses more on the execution of each individual item and the time management part of this two-day (at a minimum) cooking endeavor.  I hope you enjoy!

A Little on David Chang + Ramen + Momofuku

momofuku cookbook

Ramen is a Japanese noodle soup more important to that culture than chicken noodle soup is to America’s culture.  David Chang, who owns the ballyhooed Momofuku restaurant in New York, is the single biggest reason why ramen has transcended the confines of college dormitories onto the menus of many restaurants who would otherwise pass on this time consuming Japanese staple.

When Chang, along with the help of Peter Meehan, released the Momofuku cookbook in late 2009, [GOOOOO BLUE!!!!!!] it quickly became the IT cookbook of that season.  So widespread was Chang’s influence that soon thereafter an entire website dedicated to executing the vast array of recipes went live.

It’s impossible to articulate a simple yet all encompassing definition of ramen.  But, for brevity’s sake, just know that traditional ramen (not that cup noodle stuff from the $.99 store) is soup that usually utilizes a soy or miso based broth and includes noodles, meat, and fixings that one might find in and around the islands of Japan.

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Make Your McRib Fancy

Posted by Foodie Buddha on October 28, 2011

Fancy McRib & Filet-O-Fish Part 1
image courtesy of FancyFastFood.com

McDonald’s decision to bring back the McRib has absolutely inundated food news over the past few days.  Even mainstream media lamed things up with their coverage and there has been a surge of new “make your own McRib” posts going up.  So why did I jump on the band wagon? B/c the McRib is just another fantastic opportunity for me to direct y’all to Fancy Fast Food, a website I’ve mentioned before.

With all the brouhaha over the re-launch of this “cult classic,” it’s nice to find a somewhat unique twist on the story.  Basically, Fancy Fast Food is a website (and now a cookbook that you can buy on amazon) dedicated to remixing your favorite fast food dishes.  Erik Trinidad takes what was once homely and depressing and re-engineers it into something beautiful.  In the case of the McRib (pictured above with a few other Chez Mac classics), FFF has put together a Hawaiian Thanksgiving feast.  Though I have yet to try the recipe, I would recommend replacing the bottled water with a more “natural” option.  Other than that, it looks good to me!  With all the McRib obsession, who says we’re in a health conscious era?

The Best iPad Food Apps: The Complete Foodie Guide To The iPad [Technology] 4

Posted by Foodie Buddha on April 07, 2010

I make no bones about my general disdain for a company that embeds personal information into audio files that you purchase (see: Apple).  That said, I know a big thing when I see it … and for better or worse, the iPad is a big thing.  That I have no intention of playing with it for any significant amount of time is neither here nor there.  What’s important is this: we’re foodies and the iPad will be good to some of you.  So … were you one of the 300,000 people to rush out and purchase an iPad on day one?  If so, check out some awesomely cool things you can do with it after the jump (with a tip of the hat to awesomeness that is Super Mario Brothers)!

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The James Beard Foundation’s Favorite Hamburger [Recipe]

Posted by Foodie Buddha on July 16, 2009

Was puttering around the ‘net the other day.  A cookout was around the corner so I wanted to see if there was something out there for me to do with my burgers.  Luckily, the James Beard Foundation recently posted a recipe straight out of 1972.  It’s pretty simple, but quite delish if cooked properly.

“My Favorite Hamburger” comes from James Beard’s American Cookery cookbook, a book well worth its $17.15 price tag.

Anyway, here’s what you have:

Ingredients:

2 pounds ground chuck or round with a minimum of fat
3 tablespoons grated onion
1 teaspoon salt
1⁄2 teaspoon freshly ground pepper
2 teaspoons heavy cream
3 teaspoons oil
3 tablespoons butter

Yields 4 Servings

Method:

Pat the meat into a rather flat cake. Grate the onion directly into the center. Add the salt and pepper and carefully spoon the heavy cream into it. Blend well with the hands and form into one large cake or 4 smaller cakes. If you want the meat rare, have the cakes about 1 1⁄2 inches thick.
Heat the oil and butter in a heavy skillet. When quite hot, add the meat and cook to your favorite state of doneness. Turn once or twice during the cooking process. Add salt and pepper to taste.
If you make one large cake, use two very wide spatulas to handle the difficult job of turning it. Serve at once, along with sautéed potatoes and a tomato and onion salad.

[Via JBF]

Lifehacker’s Online Techie Cookbook

Posted by Foodie Buddha on June 13, 2009

Who says computer geeks can’t cook?

Lifehacker.com is one of my daily reads (as it is for most every other professional in the technology sector).  Every once in a blue moon, they drop something cooking related.  Such was the case with yesterday’s post.  Creatively named “The Lifehacker Cookbook,” you’ll find a collection of [mostly] American grub all linked up and ready to go.

Fear not my fellow foodies, the cookbook is really just a link resource to some really excellent stuff.  It includes real stuff from real cooks.

Of the available recipes (which are sorted by meal of the day), my favorite is the homemade ginger ale recipe.  Granted, I haven’t tried most of these recipes.  The post for the ginger ale hit the web-waves just a few days ago; but, the recipe has been around for a bit.  It was extracted from the Jean-Georges Vongerichten cookbook entitled Cooking At Home with a Four-Star Chef.  I had a lot of luck with it; my friends and I gladly polished off a couple of batches in a single sitting.

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