anniewerner:

Yo this is the first time I’ve poached eggs and I think they’re pretty perfect. 

The secret! 

Crack the egg into a measuring cup while you’re waiting for the water to boil. This way it’s compact and avoids the stringiness that comes with cracking it over the boiling water. STAND BACK: Dump the yolk into the boiling water (it will splash), wait a second, and turn the stove to low. Heat for a few minutes and scoop out with a ladle. 

Other ingrediants!

Whole wheat sliced bread.

Canned chunked Albacore tuna. 

Sweet Relish. 

Chopped grape tomatoes. 

Cayanne sauce. 

Salt.

South African Smoke seasoning on top. 

(Reblogged from anniewerner)
theatlantic: A Fast Food Burger Is 3 Times Larger Now Than in The 1950s Research has shown that the bigger your plate, the likelier it is you’ll overeat. The same logic may apply to fast food, where according to a new infographic by the Centers for Disease Control, portion sizes for popular items have increased dramatically since the 1950s. Read more. [Image: CDC] View high resolution

theatlantic:

A Fast Food Burger Is 3 Times Larger Now Than in The 1950s

Research has shown that the bigger your plate, the likelier it is you’ll overeat. The same logic may apply to fast food, where according to a new infographic by the Centers for Disease Control, portion sizes for popular items have increased dramatically since the 1950s.

Read more. [Image: CDC]

(Reblogged from theatlantic)

thedailyfeed:

New York City’s freshest new restaurant gets its food from a rooftop garden six floors up.

You’ve probably heard of the farm-to-table food movement, but how about the roof-to-table craze? At Bell Book & Candle, a pioneering restaurant in Manhattan’s Greenwich Village, diners can rest assured they’ll know exactly where their food has been: a rooftop garden merely six stories above their heads. At BB&C — named after the classic 1959 film starring Jimmy Stewart and Kim Novak — 80 percent of the produce is grown on location, then lowered via a pulley system to the kitchen. The result is food so fresh, you might want to slap it.

(Reblogged from thedailyfeed)
citizenkerry: I hope your weekend is as delightfully bonkers as this mac-and-cheese pizza. (From Krust.) View high resolution

citizenkerry:

I hope your weekend is as delightfully bonkers as this mac-and-cheese pizza. (From Krust.)

(Reblogged from citizenkerry)
zenofawesome: Red Velvet Pancakes!! At Two Door Tavern in Williamsburg. (Taken with instagram) View high resolution

zenofawesome:

Red Velvet Pancakes!! At Two Door Tavern in Williamsburg. (Taken with instagram)

(Reblogged from zenofawesome)
alittlespace: Important announcement: the Bloody at the Dutch has 6 different drink toppings (!) That is all. Notes for next visit to New York because a bloody really should be a meal. View high resolution

alittlespace:

Important announcement: the Bloody at the Dutch has 6 different drink toppings (!)
That is all.

Notes for next visit to New York because a bloody really should be a meal.

(Reblogged from alittlespace)
summersumz: Kombucha: you’re either with it or you’re against it. Ain’t no middle ground. (Taken with instagram) With it absolutely and might have to attempt making a home batch. View high resolution

summersumz:

Kombucha: you’re either with it or you’re against it. Ain’t no middle ground. (Taken with instagram)

With it absolutely and might have to attempt making a home batch.

(Reblogged from summersumz)

fastcompany:

6 ways Google hacks its cafeteria to get healthier and happier employees.

Much has changed since Google earned a reputation for fattening its staffers with food on demand. These days, the company is focused on advancing its healthy-eating initiatives. Explains Jennifer Kurkoski, who has a PhD in organizational behavior and runs a division of Google’s HR department called People Analytics, “When employees are healthy, they’re happy. When they’re happy, they’re innovative.”

Learn more->

What a concept!

(Reblogged from wonklife)

kateoplis:

Spring Tarts | Sweet Paul

beet+chèvre / asparagus+ricota / spring onion+honey+pecorino 

(Reblogged from kateoplis)
kateoplis: richardrushfield: MOVIES IN REVIEW: JIRO DREAMS OF SUSHI At the beginning of this little documentary, Jiro, the ancient sushi maker who is its subject says something that when I thought back upon it, just stopped me dead in my tracks thinking about how many millions of miles away modern culture has come from this concept. He says, I’m paraphrasing from my memory, that life is about loving what you do for work and getting better and better at it, and becoming truly skilled at what you do and always improving is the key to living an honorable life. There pretty much is not a single word of the above statement that guides any part of American culture today.  The idea that work is about doing something you love and improving yourself at it, rather than extracting the maximum possible lucre from society. The idea that being skilled at what you do and improving yourself has any value other than its commercial value…that we can be judged by how skilled we are at our craft rather than how high up the ladder we’ve climbed…that we all have room to constantly improve and are not just born special and gifted and entitled to have Michelin stars or fancy bylines rained down on us…the idea that “honor” is a thing…Not to get even more maudlin about it, but this is a blog about the end of civilization.  Nothing in his statement above would have been remotely controversial even 25 years ago.  Now not one word in is his statement above is remotely an operating principle of our society. Anyway, besides that, Jiro is a really beautiful little documentary about a man who has spent his life running a little sushi counter in a train station in Tokyo doing the same very small number of limited tasks and becoming the best in the world at each of them.  I don’t know if there’s any craft in the world as precise and ephemeral as sushi making and if this portrait of Jiro and the many people who give their lives to it doesn’t make you feel completely inadequate, then I don’t want to eat at your restaurant.  Or to read your blog. I’m generally against most big screen documentaries because they mostly belong on the small screen.  I’ve spent too many nights in theaters seeing talking heads interspersed with sped-up photography and mock-Phillip Glass music signifying dire warnings that the entire planet is likely to be unsustainable for human life before we leave the theater.  Perhaps fine sentiments. Perhaps.  But they belong on TV if anywhere.  Jiro captures the beauty of the sushi business and the strange isolation it brings in a way that demands to be seen in a theater.  So go do that.  A beautiful film. Eight stars. Nine. View high resolution

kateoplis:

richardrushfield:

MOVIES IN REVIEW: JIRO DREAMS OF SUSHI

At the beginning of this little documentary, Jiro, the ancient sushi maker who is its subject says something that when I thought back upon it, just stopped me dead in my tracks thinking about how many millions of miles away modern culture has come from this concept. He says, I’m paraphrasing from my memory, that life is about loving what you do for work and getting better and better at it, and becoming truly skilled at what you do and always improving is the key to living an honorable life.

There pretty much is not a single word of the above statement that guides any part of American culture today.  The idea that work is about doing something you love and improving yourself at it, rather than extracting the maximum possible lucre from society. The idea that being skilled at what you do and improving yourself has any value other than its commercial value…that we can be judged by how skilled we are at our craft rather than how high up the ladder we’ve climbed…that we all have room to constantly improve and are not just born special and gifted and entitled to have Michelin stars or fancy bylines rained down on us…the idea that “honor” is a thing…Not to get even more maudlin about it, but this is a blog about the end of civilization.  Nothing in his statement above would have been remotely controversial even 25 years ago.  Now not one word in is his statement above is remotely an operating principle of our society.

Anyway, besides that, Jiro is a really beautiful little documentary about a man who has spent his life running a little sushi counter in a train station in Tokyo doing the same very small number of limited tasks and becoming the best in the world at each of them.  I don’t know if there’s any craft in the world as precise and ephemeral as sushi making and if this portrait of Jiro and the many people who give their lives to it doesn’t make you feel completely inadequate, then I don’t want to eat at your restaurant.  Or to read your blog.

I’m generally against most big screen documentaries because they mostly belong on the small screen.  I’ve spent too many nights in theaters seeing talking heads interspersed with sped-up photography and mock-Phillip Glass music signifying dire warnings that the entire planet is likely to be unsustainable for human life before we leave the theater.  Perhaps fine sentiments. Perhaps.  But they belong on TV if anywhere.  Jiro captures the beauty of the sushi business and the strange isolation it brings in a way that demands to be seen in a theater.  So go do that.  A beautiful film.

Eight stars.

Nine.

(Reblogged from kateoplis)