WTF [Weird Things Food-Related]

By Khushbu Shah on April 19, 2013 / No Comments / Categorized Featured, Underground Eats, WTF (Weird Things Food-Related)

Eww-du-Burger
Nothing is more relaxing than a warm bubble bath with lit candles… that smell like burgers? White Castle is re-releasing their oddly popular eau-du-slider candle for $15 a piece, with proceeds going to charity. No word on if there is a french fry or milk shake counterpart in the works.

Ramen Craze Gone Too Far
You are a rare human being if you don’t like ramen, especially the soupy steamy Ippudo-style kind. The pre-packed college staple is a guilty pleasure too. It makes for a great snack when you are in the midst of some intense “drunchies.” Subsisting on the stuff solely for 13 years, by choice, is however not the best idea. Alas, that is what an 18-year-old from the UK has claimed she has done and while she is slim, she apparently has the health of an 80-year-old.

Mayo Hits A New High
Finally a Netherlands-based food chain has come out with a weed mayonnaise. Unfortunately, the product contains no actual weed- it only smells and tastes of bud. We love our condiments here at Underground Eats, but this one just seems a bit useless. ‘Til they put in the good stuff, we’ll stick with our favorite.

 

The Breast Beer Insulator
In classy drinking news, a company has created the boobzie, a.k.a. coozie with polyurethane gel filled breasts. Each of them come covered with a tongue-in-cheek slogan and a personalized backstory- thus successfully making the product even weirder.

 

E is for Elephant Dung Beer
Elephant Dung Beer is not made with elephant dung directly. (Oh, phew). It’s actually made with coffee beans that have been fed to the elephant and then defecated by the animal- if that makes this any less gross. These same beans are also brewed into $50 cups of coffee. The coffee is then made into this speciality Thai beer. When it comes to Thai beers we prefer a chilled Singha.

Vodka With A Different Kind of Buzz
A whole new way to get a buzz. Asia masters the art of boundary-pushing drinks (see: feces wine). This refreshing vodka is made by literally drowning live wasps in alcohol so that they produce the maximum amount of toxins. Then it is fermented for a minimum of three years. We’ve never felt sorry for wasps, until now.

 

  • heritage radio blog

    Heritage Radio's studio at Roberta's in Bushwick

Heritage Radio Launches “Evolutionaries” Series

By Mikaela Flynn on April 18, 2013 / No Comments / Categorized Celebrity Chefs, Featured, Food for Thought

Heritage Radio Network, the non-profit organization founded by Heritage Foods USA, has launched an exciting new radio series featuring weekly commentary by some of the great leaders in the food and restaurant industry. Entitled “Evolutionaries,” the documentary series will follow behind-the-scenes stories by those who have helped shape food culture as we know it today.

Yesterday the first episode aired with Steve Jenkins revealing his illegal cheese trade and the program will continue next week with author and food chemist, Harold McGee. Listeners can expect some unusual stories that include Eric Ripert reminiscing about his late-night clubbing days. The program will air every Wednesday at 1pm on Heritage Radio. The current schedule includes:

April 24th:  Harold McGee
May 8th:  Eric Ripert
May 22nd:  Florence Fabricant
June 5th:  Rick Bayless
June 19th:  Marion Nestle
July 3rd:  Wylie Dufresne
July 17th:  Paul Saginaw
July 31st:  The Mondavi Family

Coming soon: Eric Asimov, Joan Dye Gussow, Dorothy Cann Hamilton, Kermit Lynch, Patrick Martins, Frank Stitt, Alice Waters, and others.

  • Chef Wylie Dufrense will be speaking at the Rubin Museum on Wednesday.

    Chef Wylie Dufrense will be speaking at the Rubin Museum on Wednesday.

  • hot sauce dude for blog

    The 1st Annual NYC Hot Sauce Expo is taking place this weekend.

  • band for blog

    The 1920's style band Dew Drop Society will perform at this weekend's Prohibition NYC speakeasy party.

This Week in Good Eating

By Khushbu Shah on April 16, 2013 / No Comments / Categorized Featured, Round Up, Underground Eats, Unique Dinners, Unique Events

Today, Brooklyn Exposed is hosting their 3rd annual Taste Brooklyn event. The ticket includes two and a half hours of unlimited access to some of Brooklyn’s best eats including pork three-ways from Fletcher’s BBQ. There will also be artisanal libations on hand including a Brooklyn gin cocktail with orange-blossom honey and sparkling wine. A portion of the ticket sales will go the Brooklyn Recovery Fund.

Wednesday is Old World Butchers Meet The New World of Beef event taking place at the East Village Meat Market. You get to learn how to butcher 100% grass-fed beef and individual cuts will be available for purchase at the end. Jimmy’s No. 43 will also be providing a complimentary tasting of craft beers and ciders alongside locally-made meats including kielbasa and hams.

The Rubin Museum is hosting a talk with notable chef and a pioneer of  molecular gastronomy, Wylie Dufrense, on Wednesday, April 17th. He will be discussing his work with a neuroscientist and the relationship his food creates with the brain. The talk will take place at 7pm with tickets priced at $20 for non-members and $18 for members of the museum.

This Thursday, get your drink on after work at the New York Beer Company as they host Chicago’s Goose Island Brewery Night. In celebration of Spring there will be plenty of specials, raffles, giveaways, and many more surprises along with a complimentary cheese and beer tasting.

This weekend is the 1st Annual NYC Hot Sauce Expo taking place on the beautiful Williamsburg Waterfront. VIP Tickets allow you to not only sample over 40 types of hot sauce, but gives you access to unlimited Bloody Marys, micheladas (and other drinks), the VIP tent, and plenty of food. It is definitely going to be one of the hottest (literally) events of the year and you should not miss this.

This Saturday and Sunday you have the chance to experience a true prohibition era speakeasy. Prohibition NYC, a culinary event created by the talented duo behind Dine Titanic, Chefs Rob McCue and Adam Banks, will take revelers back in time to the days of secret speakeasies, flappers, and bootleggers. This epic two-day party is taking place at a top secret location that will be emailed to you before the event. The glamourous afternoon is complete with classic cocktails, a 1920′s style live band, and modern takes on favorite speakeasy bar snacks. UGE is the only place you can find your VIP Tickets for Sunday.

 

WTF [Weird Things Food-Related]

By Khushbu Shah on April 12, 2013 / No Comments / Categorized Featured, Food for Thought, Strange Eats, Underground Eats, WTF (Weird Things Food-Related)

 

Bug Out for Breakfast

We’re all for breakfast variety and have a strong affinity for a little crunch in the morning, especially in the form of crispy bacon or a big bowl of cereal, but somehow cockroach never made it on to our list of morning staples. Watch the adventurous eaters over at the Nordic Food Lab cook up a batch of the crunchy critters.

 

Can + Sandwich = Candwich

Just in case making a PB & J in the morning was too much of a hassle for you, the Candwich has you covered. This convenience food monstrosity is literally a sandwich from a can and it comes in worry-inducing varieties such as BBQ chicken. Just pop the can open, eat the sandwich, and try to not vomit.

 

Crazy Crust Action

Pizza Huts from around the world really like to kick up the crust-game ante with creations such as a crust made from cheeseburgers to this cheesy concoction recently released stateside.  Pizza Hut Singapore takes this unspoken challenge to a whole new echelon with the Double Sensation. As the name indicates, it is made with not one, but two crusts – the inner ring filled with chicken sausage and the outer filled with a mix of three cheeses. As if the pie wasn’t ridiculous enough, it is topped with a pepper alfredo sauce, smoked chicken, zucchini, and salsa. Seriously… salsa.

 

Barf-Worthy Booze

In disgusting drink news, we introduce you to the gag-inducing semen cocktails. For a mere $20 you can get your hands on Semenology: The Semen Bartender’s Handbook and give a favorite libation, Sex on the Beach, a whole new meaning and/or flavor dimension. The author of the book argues that semen is essentially as locally sourced and fresh of an ingredient you can get. No word on how to go about stock piling the, ahem, ingredient of choice, for party situations etc. If you prefer libations with ingredients from a human female, you’re in luck. Everything you never knew you wanted to know about breast milk cocktails here.

 

 

Unnecessary  Kitchen Appliance #2379274928 

From the seemingly endless world of kitchen devices that create art on your toast, comes the Domo toaster. It literally toasts a Domo face on the bread, and by toast we mean it burns the eyes and the mouth on to the slices, leaving the rest of the slice not so toasted. It might be totally useless, but it’s admittedly quite adorable.

Top 10 Highlights at the NYC Hot Sauce Expo

By Khushbu Shah on April 11, 2013 / 5 Comments / Categorized Featured, Good Reads, Underground Eats, Unique Events

There’s no denying that hot sauce is one of the best condiments in existence. The red stuff is great on basically everything. Eggs, tacos, pasta, and of course brunch-time favorite, the Bloody Mary, wouldn’t be nearly as delicious without a couple of dashes of heat. Whether you swear by Sriracha, Tabasco, or something a bit more artisanal, life tends to just be better with hot sauce.

History also agrees. Hot sauce is almost as old as civilization itself and bottles have been dug up alongside sunken ships. There’s evidence that the Aztecs in Southern Mexico used chili peppers as far back as 7000 BC and began cultivating the plant around 3500 BC to be used for medicinal and flavoring purposes. Fast forward thousands of years to New Orleans, Louisiana in the 1800′s. Edmund Mcilhenney, the founder of the Tabasco (a term he copyrighted), was an avid gardener and got some pepper seeds that were from Mexico or Central America and planted them on Avery Island. He essentially started the hot sauce craze that remains today.

Luckily for all you hot sauce lovers, the number of varieties has exponentially grown over the years. So much so that the NYC Hot Sauce Expo was born. Taking place on April 20th & 21st this year on the Williamsburg Waterfront it features a mind-blowing amount of hot sauce, cocktails, and activities resulting in probably one of the best weekends of your life.

Top 10 Reasons why you need to buy a VIP NYC Hot Sauce Expo ticket ASAP:

1. On Saturday Corona is sponsoring a Michelada challenge featuring the top Williamsburg bartenders and Underground Eats ticket holders get unlimited Micheladas. That’s right – unlimited.

2. Chef Derrick Prince from Fox’s Master Chef will be doing demos of delicious recipes such as pork belly with spice, both days.

3. The Brooklyn Borough President proclaimed April 20th as the official Brooklyn Hot Sauce Day. So clearly, you must come out and celebrate such an occasion.

4. On Sunday, the top Williamsburg bartenders will be facing off to make the best Tito’s Bloody Mary, which means unlimited Bloody Mary’s for you. Unlimited booze, part 2.

Read More

Page 5 of 94 « Prev12345678910Next »