We love things in boxes. From shoes to toys to Apple products to stories, (That last one is a very obscure Magic Garden reference for our 70’s and 80’s born tribe.) our zeal redlines with every seal breaking, top flopping, layer sorting moment. It’s something about the first peek inside that makes our eyes widen and our knees knock like a school kid discovering an old milk crate of spray paint. Mix that with food and our vitals jump to a level we are some what slightly embarrassed to admit. Hence the rarely mentioned 2013 unboxing of a surprise bacon of the month delivery. When Luke’s Lobster announced their DIY lobster roll kits it took everything inside us to not drop to the food alter in the middle of 7th avenue and thank the seafood god (Crustaceous of course, right?) for the box bounty of sweet meat and firm, fresh buns that was now just a quick call or text away. We’ve been long time fans of Luke’s even collaborating on a stunted dinner series a few years back. Their expansion from NYC and Philly across the country and into Asia has been fantastic to watch. To think, that Maine fresh quality not only can make it across the world but to your kitchen table with the same perfection that you’d get in Kennebunkport is quite a herculean feat. Equipped with their secret recipe each box contains enough perfectly cooked knuckle and claw meat for 2 rolls, 2 fresh and non-soggy buns and a secret spice packet. We’re thinking summer party gift to augment the obligatory bottle of rose. Who doesn’t love the team that shows up with lobster rolls in tow. Crowdpleaser to say the least. Delicious food and a DIY craft. No one is better than you.
More Food Stuff
Discovering a good food mashup is like that time when you were five and saw Donald Duck talking to Mickey Mouse outside the Italy pavilion at Epcot Center. Syrup is amazing on its own. Oozing out of trees during a specific time of year, Canadian’s are famous for the intricate forest plumbing systems that run the liquid gold into their sugar shacks. Equally awesome and particular is Bourbon. The heritage, process and ingredients are heralded by drinkers the world over. The guys at Dorset decided to smash these two together creating Maple Bourbon Syrup. The sweetness and viscosity of maple syrup with the barrel aged flavor of bourbon makes Sunday morning brunch a Saturday night party and that’s just once use of this glorious nectar.
This is a bunch of Brooklyn guys who decided to reinvent dried pasta. To do so they brought back some rare shapes and even made up a few new ones. They also bucked the flour norm and add some unique flavors to the mix. Mint, ramp, nettles even cocoa find their way into these unique shapes. To boot the guys are awesome. On a recent trip to the market I couldn’t find their zucca (a pumpkin like globe shaped pasta). I gave a call to see where I could find some. After they spent 10 minutes diligently tracking it down, they told me to just pop down to the factory and they’d give me some. You got to love that real Italian hospitality. So, when I heard they has a Sfoglini Pasta of the Month Club, it was an instant join. We opted for the 12-Month plan. You can never have enough pasta on hand.
Today’s the day of atonement. I only know this as an honorary member of “the tribe” having sat through my fair share of Yom Kippur dinners. This is the meal that breaks the fast of the past 24 hours. This was the day that sent all my Jewish friends home from soccer practice early to beat sundown in high school. The thing is, my jew crew didn’t really do the fasting part very well BUT they definitely did the breaking part excellently. The typical Jewish cuisine gets a poor rep. This, under the trained taste buds, is a falsely perpetuated opinion perhaps the same way Portlanders say it’s always grey in Stumptown. For context and as a case in point, I’ve sampled some incredible homemade gefilte fish that can go toe to toe with any cultural cuisine. To this end, Jewish food needs better press and a little more marketing oomph to jump the hurdle into main stream. Ashley Albert is spearheading the effort with her artisanal matzo company from Brooklyn, The Matzo Project. Salted, cinnamon or everything (as in bagel) are your delicious choices. You can’t pick wrong. We’ve tasted them all. You might be asking why I didn’t post this last week. That’s the point you should be stocking this year round. Eating it instead of chips or Triscuits. Plus, those of you who partake in the festivities, you’ve got Sukkot in five days. Stock up.
I ate my first bug in Vietnam. It was a cricket.Legs and all. I followed that with tree grubs, grasshoppers, ants and beetles. None of those insects tasted particularly terrible but the texture was the palette killer, especially the cricket legs. As we run out of viable protein sources with the rapidly increasing world population, using insects to supplement traditional forms of protein is going to be a necessary move. The first step in that is hurdling the psychological obstacle course. Exo Cricket Flour Protein Bars takes the first big leap in the direction of the finish line. The key, get rid of the cricket legs. They do it by turning crickets into a fine “flour” and then making their bars from the fine grain. That leaves you with a virtually indistinguishable protein bar that’s not only tasty and effective but sustainable in the best way possible.