It’s late. Your buddy accidentally ate some potent edibles. You peer into your bright, empty refrigerator with a gape that only says one thing. “Where’s the beef?” Normally at 2am you’re SOL until your Key Food opens at sunrise but, if you live close to what we consider the greatest vending machine invented since Sprinkles cupcake ATM, you’re in major, grill-it-now, satiate those gourmet munchies, luck. That’s right 24/7 of prime cut beef on demand all from a little, smart, butcher called Applestone Meat Company. The Meat Vending Machine interior spins displaying the various cuts like diamonds in the windows of 47th street. You don’t even need your wallet just your phone with an Apple and Android Pay integration. This means you can Instagram your purchase in real time bragging to whoever is still awake. Prices vary depending on the cut and the size just like non-robot meat purchasing. We’d recommend going big and pricey because if your standing in front of this machine in pajamas it’s a major meat mission and why skimp now? Apparently, this gets confusing so the guys over at Applestone made this helpful video. We’re so psyched about this we’ve contemplated the 111 mile drive just to experience this merry-go-round of meat first hand. Look for an update on this post once we finally make that move. For now, those closer have a real innovation on their hands. We just hope this spreads far and fast so the rest of the carnivore night owls can share in the on-demand fun.
More Food Stuff
Who doesn’t want to roll up to Thanksgiving with a gallon of whey? Protein brined in protein might be a little bit of a change for you but The White Moustache claims it produces one of the juiciest birds you can cook. With their order only Whey Turkey Brine you can be the hero of the table. Add on some of their other products to accompany and you have apps and desserts covered as well. We’ve been big fans of their labneh and yogurt for years now. This annual item only adds to our obsession of their truly small batch products.
You may think that here at FTHQ, we’re partial to utensils of the four-pronged variety, but we generally appreciate any and all cutlery that helps us deliver food into our perpetually hungry mouths. Although we’ve been known to nearly jump up-and-down in excitement about all kinds of eating instruments — knives, salad tongs, corn-on-the-cob holders, you name it — it’s been a while since tableware has gotten us as excited as these 100% edible and biodegradable utensils from Bakeys. With funding from a successful Kickstarter campaign, and an aim to provide a viable alternative to the billions of plastic utensils thrown into landfills every year, Bakeys has it covered when it comes to usability and sustainability. Turns out sorghum, an environmentally-friendly crop you may have never heard of, seems to be the magic ingredient. Not only does sorghum allow Bakeys to produce 100 edible spoons with the same energy required to make a single plastic one, it also prevents the utensils from degrading in liquids — a particularly important fact for the environmentally-conscious ice cream enthusiasts among us.
The first thing they placed on our cloud white, spotless, linen clade table at Per Se in NYC was a lidded porcelain bowl shaped like a flower. With dramatic flare, the cover was lifted to reveal six different salts. A second waiter began explaining the different flavors, regions and usages for the white gold as I fell into reverie about the efficiency of the container. My spice closet is incredibly organized and uniform but I often am hunting for all my finishing salts in order to decide which to use. The World Salt Tower both remedies this problem and reloads my stash of salts for all culinary occasions. Now I can decide between my volcanic black, Himalayan pink, Malden or French coast grey sea without freaking out that my halibut is getting cold and my guests are getting restless.
Last weeks Fancy Food Show takeover was a lot to eat through. We’re still full from tasting. From the best Regalis stood out. Their display table at the Brooklyn Good Food Show consisted of two small black garbage bags growing rare mushrooms and a live whole king crab. Needless to say it drew a crowd. Speckled between the spectacle was their consumer product line. Caviar, to dried mushrooms to truffles. I opted for the oil tasting as Massimo had sufficiently schooled me on the chemical truffle oil gag. The Regalis guys told me the put the truffle near the oil not in it and let the oil absorb the scent. Skeptical I pressed them about the types of truffles and the process. They said the taste was much less bold than the typical truffle oil because of their process. It resulted in a pungent smelling oil with a very light truffle taste. Impressed, I decided to give them some props for their method and take some home for food combo tasting. Regalis makes an Organic White Truffle Oil as well as a black. You can this and the rest of their line direct from their website.