Magnets available on Cafe Press for $4.99
Magnets available on Cafe Press for $4.99
Honestly, this was probably the best episode of Friends. It's the one where someone steals Ross' thanksgiving leftovers sandwich and then he loses his mind. God, I loved that idea at the time.
In any case, someone finally made that sandwich. You can go over here to watch it since I can't embed it here for your viewing pleasure.
I have found the best cream cheese flavour of life and his name is SPINACH TOFU. Does that sound gross? It sounded gross to me, too. But I swear to you, this stuff tastes better than any cream cheese I've ever had. The consistency is the exact same as regular cream cheese and you cannot taste one iota of tofu. And also? Have you ever felt grossly full after a regular sized bagel and cream cheese? Well, if you choose this flavour over regular cream cheese, YOU WILL NEVER FEEL GROSS AGAIN. Maybe 'cause there's just so much less fat in it? I don't know, I'm not a scientist.
If you need to try it, they've got it at Brooklyn Bagel in Queens and I feel like this flavour is slowly picking up steam and showing up at other breakfast places. Keep an eye out.
Photo Credit: Twitter - @sobeys
“Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream. Preparation of the dish is often made into a tableside performance as a flambé.”
This is my favourite dessert. Okay, my favourite dessert so far. If I ever come into a lot of money and chefs are lavishing my ignorant little eyes with baked Alaskas and souffles, then maybe we'll have a different story. But for now? Bananas Foster me away, baby.
I think I might love the dish especially because they're so hard to find. But I recently found one at Freeman's (a restaurant at the end of an alleyway in the Lower East Side) and it was heavenly. It was way too sweet to eat alone, so it's definitely perfect for sharing with a person. And that's coming from someone who rarely shares dessert (I mean, c'mon - it's 2015. A grown woman can handle a $10 dessert by herself). So if you've ever wanted to sample one of the greatest desserts out there, you now know where to find it. I do not apologize for not posting a photo of it because, well, it looks pretty unattractive. But that's not its fault. Most old-fashioned desserts have a tendency to look unappealing, I find.
(Speaking of food, I recently decided that my meal-before-execution dinner would totally consist of a steakhouse-quality Caesar salad, a steak Diane, and bananas foster -- all of which would be prepared tableside. Or cellside, whatever. How money would that be?)
I think I would say that I liked this documentary as much as I liked Fat, Sick & Nearly Dead. Especially the final twenty minutes. If you enjoy watching any kind of we're-all-too-fat sort of documentaries, then you will be all about this one. (Plus, who the hell knew that eating parsley gives you better breath? Love tips like that.)
“At some point in your life, be the house on the block who gives out full candy bars. I swear to God, the expressions on those kids will be killer.”
Notable chef Wolfgang Puck is finally opening a restaurant in New York City, a move the chef has been teasing for a long time. The chef will be opening another outpost of CUT by Wolfgang Puck inside the Four Seasons Hotel New York Downtown in July of 2016. This will be the seventh CUT location worldwide and the first major restaurant by the Austrian-born chef in New York City (anything inside an airport NEVER counts).
"For my first restaurant in New York City, it was a matter of finding the right location and partner," Puck said in a release, citing his ongoing partnership with Four Seasons hotels. The restaurant will be open for breakfast, lunch and dinner and will offer a "sophisticated menu featuring the finest cuts of prime beef, an extensive wine list, cutting-edge design and impeccable service." The New York Times got a sneak peek at the menu, which includes 10 different steaks plus dozens of toppings, sauces and sides.
I can't tell you how much I have been waiting for this day since HIS FOOD IS INCREDIBLE.
The main difference between the United States and Canada? In the U.S., you will always be asked how you want your burger cooked - but in Canada you will never be asked that question since they assume your answer will always be something like, “Duh, of course well done.”
WHEN DID THIS BECOME THE NORM AND WHY?
Really. Why!? It's such a small thing seemingly, but how did this catch on and become an internationally known custom? For the longest time, I wasn't even aware that people ate their burgers anything less cooked than well done. And why is that, you ask? Well, Canada raised me that way. It was only after visiting the U.S. that suddenly I was given many more options. And you know what? "Medium" is kind of amazing.
My real beef (hahahah not sorry) lies with the fact that the youth of Canada will experience this same trend and not learn for many years that there, infact, are many more options out there.
And if you're looking at me like, "I know a place in Canada where they ask you how you want your burger cooked" then you can go right to hell. Of course there are places that are exceptions. But typically speaking, those places are either exclusively-burger places or fancy-ass restaurants. And it shouldn't be that way! Every place should ask! Why should we, the people, not have a choice in the matter?
If you think I'm being too passionate on this issue, you're wrong.
I've been getting burgers at Burger Joint (inside the Le Parker Meridien hotel) on and off for years and I just realized - I've never told you about it. Yikes.
It's usually mentioned alongside other burger favourites in the city, so if you haven't been here before, you kind of need to get on that. Once you walk into the hotel, you have to search (depending on what entrance you come in from) for a huge red curtain. It's behind this curtain that you'll follow a hallway that leads you to this burger haven.
It's cash only and definitely worth the trip.
Seasonal bakeries have become something of a rarity these days, I'm not sure why. There's something about them that I inherently trust, though. Maybe it has to do with the fact that if you're seasonal, you're considered better (well, I consider you better) than whatever's offered 365 days out of the year at other, more convenient establishments. But convenience isn't necessarily what I'm after. Fresh is what I'm after. And this bakery is all ABOUT that.
I've only gone twice (thank you Greg & Katie for introducing me!), but both times have been magical. I mean, look at this pie selection. And the individual tarts will blow your face off.
And in the autumn, they even have bales of hay! HAY! Where the hell else can you buy a bale of hay for under $10? Nowhere - I've looked. Home Depot laughs in your face if you ask them that question.
In any case, if you find yourself near the Devil's Punch Bowl in Hamilton, you have to stop in here. They're open seven days a week from 9am - 5pm, from April 1st to December 24th. Get the hell over there.
