I can't help but think this post is the Halloween equivalent of ringing a doorbell trick-or-treating, and instead of a delicious candy treat, some truly evil soul hands you a piece of fruit. An apple? I spent three hours becoming Iron Man, and you give me an apple!?
This dead cheese fingers video is the only real Halloween-themed recipe I've done before, so I thought I'd rerun it today, after a fun, but tiring trip to Los Angeles, which has left me video-less. This was inspired by a version I saw on the blog, Our Best Bites, and you can read the full, original post here.
Today, I'm very excited to start production on several very-requested food wishes including …drum roll …New York Cheesecake! Also, working on a revolutionary new mac and cheese recipe. So, enjoy, and stay tuned!
Michele and I are in the City of Angels for the birthday celebration of our dear friend Jude Weng (seen here during her days as a tiger trainer), the Executive Producer and Co-Founder of Brand New Entertainment.
If that name sound familiar, it's because BNE was the company I signed a deal with a few years ago to develop a series of unscripted food-related television shows. There have been no major deals yet, but those efforts are still being shopped around, so you never know.
The theme of the party is the "Fugly Prom." You all know what proms are, but just in case you don't know, "fugly" is a combination of the words "f*cking" and "ugly." The pictures should be something, so stay tuned for those! We'll be back in San Francisco, Sunday night.
This chocolate egg cream video was inspired by our recent trip to New York City, where my wife Michele and I enjoyed them on several occasions. As I watched the expression on her face while she sipped this unique treat, I knew I had to film a quick how-to as soon as we returned.
Contrary to the name of this New York City soda fountain classic, chocolate egg creams do not contain any eggs or cream. What is does contain is Fox's "U-bet" chocolate "flavor" syrup.
This uniquely American ingredient hails from Brooklyn, New York, and despite the picture of the woman on the label (why is she looking at me like that?), I love the flavor of this syrup. If you can't find it, I'm sure a certain brand from Pennsylvania will do just fine.
Along with the chocolate come the simple additions of milk and seltzer water. The magic of this drink is how the minimalist design produces such a rich, yet refreshing chocolate beverage. In fact, one of the reasons the beverage was so popular in its time, it was considered a cure for indigestion!
There are all sorts of arguments about the origins of this drink (when it comes to sports and food, New Yorkers do seem to enjoy a good debate), but most chocolate soda fountain drink historians think this was invented somewhere in Brooklyn, in the 1920's.
The technique is very simple, and as I suggest in the video, you'll want to adjust the trio of ingredients to the ratio that you find most satisfying. Some prefer this very light and frosty with extra milk, others go for the darker, flatter and richer.
Enjoy!
Ingredients per glass: 1-2 oz chocolate syrup 1-2 oz cold milk 8-10 oz very cold seltzer water
This short video was produced by my buddy, Stephanie Gallagher, and I'm posting it for three very simple reasons.
First: to help me convince people that lard isn’t poison. Second: to show that surprisingly little fat actually stays with the food you fry. Third: to remind you to eat Brussels sprouts, which, as far as green vegetables go, rock! (if cooked certain ways...like fried in lard).
Stephanie is About.com's Guide to Cooking for Kids, and her site is filled with wonderful recipes for children of all ages (including lots of great Halloween ideas). I hope you check her out. Enjoy!
I can't help but think this post is the Halloween equivalent of ringing a doorbell trick-or-treating, and instead of a delicious candy treat, some truly evil soul hands you a piece of fruit. An apple? I spent three hours becoming Iron Man, and you give me an apple!?
