Alright.

15 May

Alright. So I never do this. I mean, I exaggerate points to no end via twitter, enough to the point of annoyance, but I feel like this has me frustrated enough to warrant an actual post. If I tweeted it, I would get hundreds of people asking me why I keep dragging it on. If I don’t address it, then I don’t care enough. I care.

Someone just asked me why I think
shaming is okay and why I think it is beneficial. I don’t particularly think it is okay to make anyone feel badly about themselves. I don’t think it’s my job or anybody’s job to go around shaming people.

I do think that, somewhere along the line, we lost our feelings of being ashamed for our actions. We have a society now where we too often reward poor behavior. I don’t like that society seems to reward a girl who stages a so called sex tape and tries to get pregnant so that she can further her career as a reality star. She lied to Deen about being on the pill and was actively trying to trap him into fatherhood to make her story more juicy. Or she was at least insinuating that she might be pregnant (via full glam in a drugstore with tmz present) to juice up the story.

If society can’t frown on this sort of thirst for cheap fame, what can we frown on? I’m not suggesting she gets locked up. I’m just saying society can say “hmm, that’s not cool”. If you don’t agree that it’s not cool, then feel free to disagree, but it’s not sexist for me to suggest that there’s certain shit people shouldn’t do.

I understand the anger with the double-standard we women face. The term “man whore” is thrown around with a more of a wink and a comical tone while “slut” is certainly something meant to be more malicious when it’s applied to women. Men are celebrated for their sexual conquests. Women are made to feel like outcasts. I agree that this isn’t right.

This has nothing to do with this woman/girl having sex. Or doing porn, for that matter. The string of situations that have amassed into this “story” are what have me frustrated. This chick can have all the sex she wants. Do all the porn she wants. I don’t care. For me, it’s the simple fact that some behavior shouldn’t be rewarded, it should be discouraged. If we don’t frown upon it, it makes it seem okay for anyone else to seek fame this way because hey, no one really cares, right?

Why don’t I “shame’ Deen? Because he is a porn star that knows he’s a porn star and I see no shame in that.

Some people are gonna say “well you get naked for money too!” Well if you don’t understand the difference between what I do and what this girl is doing then you have bigger problems with comprehension that you need to deal with.

Not to say that I am exactly helping in any way. In this seemingly endless sea of lack-of-morality, I just try to be some sort of counter force and sometimes I get a little too passionate, too angry, too disappointed and forget that the words I choose are important and will be scrutinized. But understand that my words come from an honest place. Sometimes I just don’t like what we are now okay with and where we are headed as a culture.

And the fucked up part is the fact that we’re even talking about her right now plays right into her plans. So god fuckin dammit.

I didn’t mean to offend you. But I stand by everything I said.

Xx

The Perfect Scallop

11 Mar

I am insecure with many things I cook. But scallops? Oh I’m good at scallops.

Screen Shot 2013-03-07 at 9.40.43 AM

My favorite things about scallops: their delectable sweetness, their ability to morph flavors and be perfect with whatever surrounding you choose, and the fact that all you need is salt and pepper to make them the bomb.edu (people take .edu things more seriously I don’t know why this hasn’t caught on)

About a year ago, I did a post about scallops thinking I knew what I was doing. I mean, I used FLOUR. I am ashamed and have since removed the post. Scallops are one of those meals that impress people when done at home — and it cannot get any easier than this.

OH MY FUCKING SHIT I AM SO BEYOND PISSED RIGHT NOW BECAUSE I FINISHED THIS POST ON THE AIRPLANE WHEN I HAD NO INTERNET AND I JUST WENT ON TO POST IT AND THE HOTEL DECIDED THAT MY POST WAS WORTHLESS AND I AM NEAR TEARS BECAUSE WELL ON MY PERIOD THIS IS A REALLY HUGE DEAL APPARENTLY AND NOW I HAVE TO TYPE IT AGAIN BUT I CAN’T SEE THROUGH THE ANGER AND SADNESS OH THE HUMANITY

Oh god. I’m sad. Typing this out is now painful.

ANY. HOW. Now I will angrily type this out dammit shit fuck balls HERE:

STEP FUCKING ONE: It is crucial that your scallops are super, super dry. Oh please, please do not buy them frozen and thaw them, I beg of you. When you are ready to start your super awesome meal, lay out your scallops onto a bed of 2 or 3 paper towels. Dab em dry, let em sit for a bit, turn em over, and let them sit for a little bit longer.

STEP FUCKING TWO: When they are nice and dry, season them WELL! Scallops are super sweet — one of the carbiest of the ummmm uhhhhhhhh *opens new window, wikipedias scallops* marine bivalve mollusks of the pectinidae family also the cosmopolitan family wtf anyhow they’re sweet so they can handle more kosher salt than you’d think. I heavily pepper mine as well — fiiiiine pepper so it don’t burn, worrrrrd. Season both sides and let those little marine bivalve mollusks chillax.

Screen Shot 2013-03-07 at 10.05.18 AM

STEP THREE (not mad anymore): Take your pan (preferably stainless steel because it gets nice and hot) and put in one tablespoon of unsalted butter and one tablespoon of oil (canola, veg, grapeseed, peanut — not olive!). Get it nice and hot on high (smoking) and set your timer for 90 seconds to 2 minutes. The ones i have photographed are a little under 2 minutes because I love a dark sear outside and the middle ends up just perfect. Don’t just use oil — the butter is what will make it nice and brown.

Screen Shot 2013-03-07 at 9.41.27 AM

STEP FOUR: Put your scallops on and listen to that fat sear your scallops to perfection. DFWI! That’s “don’t fuck with it”! The urge to move your marine bovine sandy pollock cosmopolitan hotels will be strong. FIGHT THE URGE! When the timer is up, flip em and do the other side for 90 seconds to 2 minutes.

Screen Shot 2013-03-07 at 10.02.14 AM

STEP FIVE: Take pictures with your dog because she is adorbz.

Screen Shot 2013-03-07 at 10.03.24 AM

Of course, you can cook these scallops a little more or a little less depending on how you like them. My mom likes them borderline raw so I just do a little less than a minute on each side. Dad likes them well done, so I go a little over two minutes each side. Remember not to crowd the pan — I do just 3 or 4 at a time and clean out the pan between batches. The entire cooking process is so quick that it’s not a big deal and it is totally worth it for the beautiful little bastards.

What have I plated them with, you ask?

Screen Shot 2013-03-07 at 10.05.46 AM

Continue reading 

The World’s Best Caesar Salad Dressing In the Universe World Most Delicious

6 Mar

Okay. I have no idea if that’s true. But I’ve learned that if you use the words “best”, “most”, “delicious” or “world” in your recipe, the post is pretty much the first thing that comes up if googled, whether it’s awesome or not.

But. I would never say that without the confidence that it really is as good as it gets, as far as simple/delicious goes. And who doesn’t want that?

Exhibit A: Simple.

Screen Shot 2013-03-06 at 4.03.30 PM

Worcestershire sauce. Essentially, war shi shire. Like chill on the letters, UK-place-I-just-wiki’ed. Let’s share with other words okay?

Mayo. If you have an aversion to mayo, why are you even here? Did it hurt your family? Unless it hurt your family you need to relax and enjoy the simple things in life. Like oil and eggs beat together until unrecognizable.

Dijon. I never have fewer than 3 jars of dijon mustard in my fridge.

Garlic. Because garlic is awesome.

Parmesan cheese. Freshly grated. Leave the green Kraft shaker tubes in your college days, like your liver/positivity/sense of hope for the world.

Lemon. Because it’s tangy and stuff.

Anchovy paste. You can find by the cans of tuna in any grocery store. I KNOW. Anchovies are weird. They look gross. Whole, they are freaky. In a paste, they look like baby shit. I can’t put it any other way: you’re gonna have to get over this. It’s a must. Like loving your own children.

Salt and Pepper. Not sure if I’ve ever told you my favorite but Diamond Crystal kosher salt is just the tits. Today I read that Taylor Swift said there is a special place in hell for Amy Poehler, Tina Fey and table salt. Random I know, but I agree, Taytay.

Here’s the recipe, friends…

Continue reading 

On The Table with Eric Ripert

5 Mar

If you haven’t seen it yet, here is my episode of On The Table! I can’t really even put into words how surreal this experience was. But I will admit I teared up a bit at the end. What an amazing human, he is. AN HONOR.

Mama Teigen’s Jok Moo

Screen Shot 2013-03-05 at 12.21.27 PM

 
1 cup dry Jasmine rice
6 quarts water
1 bunch cilantro
1 bunch green onion
1.5 tbs kosher salt
(Optional egg)
 
Pork mixture, marinate for at least 1 hour, ideally overnight:
 
1.5 lbs ground 80/20 or 70/30 pork
15 garlic cloves
1 tbs coriander seeds
2 tbs black peppercorns
2 tbs fish sauce
 
With a mortar and pestle, pulverize garlic with the coriander and black peppercorns. Rough and rustic is best, some whole seeds, some finely crushed. Add the garlic mixture to the ground pork and mix thoroughly with your hands. Add the fish sauce and incorporate.
 
For the porridge:
 
In a 8-quart stock pot, fill with water 2 inches below the rim. Bring to a boil. Add the dry rice. It will take approximately 1.5 hours to boil the rice down to the right consistency. You want a nice and slow rolling boil. Stirring frequently, particularly when it thickens. You want the consistency of soupy oatmeal when you add the pork. The pork bits should be rough. Take a handful and pinch of little bits into the water, stirring so they don’t stick to each other. Add 1.5 tbs kosher salt (more or less to taste). Cover and allow to simmer on low for another 15-20 minutes. 
 
Just before serving, add cilantro and sliced green onion into the pot. You want them to be nice and bright green when you ladle into a soup bowl. An option at this point is to add a room temperature egg into your bowl to lightly poach it. Garnish with a little fresh cilantro, fried garlic, Thai chili powder, Thai chili in fish sauce, or pickled Thai chili – to your taste.
xx

BREAKFAST SANDWICHES

5 Mar

…..ARE THE BEST.

Screen Shot 2013-03-06 at 8.59.00 AM

Screen Shot 2013-03-05 at 11.35.18 AM

I have a few foods that I would eat daily, even multiple times a day if I could. Fried chicken and pancakes come to mind. But nothing is higher on that list than a McDonald’s Sausage McMuffin with Egg.

It’s one of the only things in life I have waited in an extensive line for with no regrets. I don’t know what it is about this thing — it’s clearly just a fast-food sandwich and probably something I’d never eat if I knew exactly what cow parts were in it. But it’s just so damn comforting to me. When I’m dieting, I take off the cheese-less muffin, I call it the McWaste, and call it my lower-carb sandwich.

Here is what I’ve conjured up as my excuse: when I was little and living in Snohomish, Washington, my dad used to fly for work, weekly. Every single Monday morning, around 4am, my mom would wake me up and put me in the car to drive him to the airport, which was a little over an hour away. I’d be asleep the entire journey to Sea-Tac, waking only to kiss my dad goodbye. But on the way home, around 6am, we would always, ALWAYS stop and get me this sandwich and 2 golden, crispy, greasy little hash browns. I had to have two. Then I’d go on to school, knowing the best part of my week was over. Until next Monday.

Eating this thing always reminds me of those long drives and how simple things used to make me so, so happy (and fat).

So when I moved to New York, I found myself never eating them and missing the crap out of them. But with no drive thrus in the city, I am not about to get my lazy (mostly hungover) ass into their fine dining establishment. That’s when John decided he could make something better. “BETTER? NO. MAYYYYBE SIMILAR”, I cried. But then this happened:

Screen Shot 2013-03-05 at 11.47.52 AM

Johnny was kind enough to write up his quick breakfast sandwich how-to for you! Months ago, really. But let’s not mention how long I’ve been gone for…

I know it’s easy. It’s not really a recipe. But I just love this thing so freaking much and it’s too big a part of my life not to share.

Take it away, John…

Continue reading 

6-5-4 Days of Ramen — Day 4

29 Dec

Screen Shot 2012-12-30 at 9.02.51 AM

Is there an attractive way to slurp up noods?

Aaaaaaah. The last day of ramenfest. Our last day in Tokyo. What am I going to do without my daily bowl of sodium and carby goodness once I go back home!? Sure, there’s ramen there. But it just won’t be the same.

Thanks to a message from Ivan of Ivan Ramen (coming soon to NYC and we just happennnnn to be moving nearby), we had to make an extremely difficult decision: do we spend our last day of ramen eating at the place we couldn’t stop thinking about, Kyushu Jangara, or do we change it up for, well, you! Do I selfishly please my taste buds or take the risk?

Thankfully, we realized that taking a risk in Tokyo isn’t really taking a risk at all. This country. This food. These people. Everything is wonderful. There aren’t too many risks. It’s hard to be displeased here, it really is.

And so we did it. After a quick google search of 3 ramen places recommended by Ivan, we decided upon…

Okay I’ve never gotten to set up anything suspenseful let me do this please…

Continue reading 

6…5…Okay 4 Days of Ramen

28 Dec

What! You really thought I would fulfill that? When have I ever done anything the way I originally set out to? Plus, I have a rather nice excuse.

Screen Shot 2012-12-29 at 7.05.09 AM

John had 3 birthday requests. One, a beautiful cut of Kobe beef. Two, I can’t say because my parents read this, and three: “please, no ramen.”

What is Kobe? Well allow me to copy and paste some shit from wikipedia!

Kobe beef (神戸ビーフ Kōbe bīfu?) refers to cuts of beef from the black Tajima-ushi strain of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, and more.

Kobe beef is also called Kobe niku (神戸肉?, “Kobe meat”), Kobe-gyu (神戸牛?) or Kobe-ushi (神戸牛?, “Kobe cow”) in Japanese.

In the USA, beef is often mislabeled as “Kobe” due to the lack of legal restrictions on the use of the term.

Basically, it’s melt-in-your-mouth cow flesh.

Let’s talk beef.

Continue reading 

Follow

Get every new post delivered to your Inbox.

Join 4,824 other followers