This reminds me of the Seinfeld bit about maximum strength aspirin. “Figure out what will kill me, and then back it off a little bit.” Death Wish Coffee is the only common household food product that I’ve seen promote a skull and cross bones warning. It claims “highly addictive.” Thanks to Howard Schultz for exploiting what a bunch of Italian guys do in a “bar” every morning and afternoon, we’re a strong coffee obsessed nation. Death Wish takes that to the max by combining the strongest beans with what they call a perfect roasting process. We imagine blow torches and heat shields are involved. They even dropped this juice in vodka for a limited Death Wish Coffee Vodka run. Apparently only available in Albany New York though.
More Food Stuff
This is what happens when an Indian woman finds a conduit in frozen cream. Thankfully this happened so we can now indulge in Pooja’s Malai Ice Cream flavors. I always explain Indian cuisine as complex because of how much prep goes into building the depth of flavor many Indian dishes so successfully share with our palettes. Taking that same development process and using ice cream base as the delivery vehicle is a brilliant idea. Not to mention the beauty in her packaging design and flavor combinations. Apparently Pooja’s been like this about flavor since she was a kid. When we met, mom was by her side to prove this true. All that said, the flavor descriptions do all the selling themselves. Rose with cinnamon roasted almonds, golden turmeric, orange fennel, of course, masala chai. My personal fav was her lemon cardamom. Two incredibly distinct flavors mixed perfectly. The list is 14 flavors deep. Each one an incredible mashup of distinct flavors. So much for our attempt to ween ourselves off of our ice cream habit.
It took two American pandemic’s to create Peter Luger’s Delivery. Remember 1887, their founding year, was before 1918 Spanish Flu season. We’ve been vocal about our love for this establishment and its place in a New Yorker’s New York history. Legend has it, they get first pick from all the meat that comes through the boroughs. That means if they were to turn into a butcher shop, they would instantly be the best butcher in the city. If you believe this lore, well, that butcher shop is now open for business. Launched yesterday with 6 pre-fixe packages, the legendary cuts can be yours to take home. There’s no mention of how to cook them to the delicious perfection they have mastered in restaurant, nor are they accompanied with those kitschy doneness tags they stick out of the chop when it comes bubbling to the table. For that, you’ll have to hit the interwebs. There’s one modification to the packages and we found it a bit odd. A drop down allows you to add on 2 or 4 packs of their supermarket bacon. (We’re head-scratching on that one a little) None-the-less, for the cost of the rest of your grocery bill you can have steak for 4 at your home table. Sizzling, “shine” dripping, monogrammed plate not included.
On a walk up to Jean-Talon Market we walked into a store that at first seemed to be all duck. As we made our way to the front counter we discovered the Ils En Fument Du Bon sausage counter. Technically they classify themselves as charcuterie but it’s their sausage selection that grabbed us by the taste buds. Scanning the counter our tongues watered over tequila lime, foie gras and spaghetti sausages. There’s spaghetti IN the casing. Crazy. These are only three of about 30 different concoctions. All of them twisting your brain around contrasting ingredients. The picture above does the perfect job of explaining the owner and the vibe of this artisanal brand. If these guys aren’t on VICE by summer someone in editorial blew it.
I’ve been off the sugar for three weeks now. When I say that I mean refined white to complex carbs. I’ve lowered my intake levels don’t to 10% or less of my diet. What I miss most is pizza and pasta. When I saw Seamore’s I Sea Pasta I was intrigued. It was the pictures on their website that did it because we haven’t been able to get our hands on a bag to try yet. It looks like perfect pasta. Delicious (looking) with clams and garlic. I’m posting because of the innovation. I love how technology, creativity and production can be married to make new foods do old tricks. I mean, tell me you don’t want a plate of seaweed tagliatelle and clam sauce? We’ll update this once we taste some but for now pop over and bask in the beauty of their website.