Seamore Seaweed Pasta

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.

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Food | Refrigerator

6 Sweet Reasons not to leave New York City

OddFellows Ice cream just dropped a NYC collab with the Bodega Boys celebrating what can only be flavors loved by die hard New Yorkers. If there was ever a reason to squash that idea of leaving the city, these pints will have you deep in thought reminding why you came here OR stayed here OR was born here. The grit, the hustle, the culture and of course the obligatory BEC. Cram all that into a 14oz paper container and the brain freeze you’re experiencing isn’t just the ice cream. We’re not sure how comedians Desus Nice and The Kid Mero met up with chef Sam Mason but with flavor names like baconeggncheese (All one word damn it, A smoked cream ice cream with candied bacon, whipped cheese cream and candied egg yolks), Budget Breakfast (A honey ice cream with chunks of homemade honey bun cake and coffee soil) and Bodega Counter Crunch (A light caramel ice cream with chocolate covered pretzels, honey roasted peanuts and crushed homemade butter crunch cookies) we are sure glad they did. To do the boroughs the way we do these days a special ice cream truck is touring for the next month, check out the schedule and hit up the traveling end of summer bodega ice cream mayhem. We all scream for it especially those of you contemplating packing your bags for less dense lands. This will have writing one more month’s rent check for sure.

Food | Pantry

Raye’s Horseradish Mustard

Last year I explored Maine for the first time ever on a four day road trip. As I pecked around Portland to Belfast to the LL BEAN HQ, I found lots of great bites. One of my favorites was the very publicly applauded, yet new to me, Raye’s Mustard. With 100 years of history and what seems like as many flavor concoctions, there’s a version for everyones taste. Boasting small batch crafted, high in antioxidants, gluten-free, low sodium and no GMOs, makes you love it even more. Founded in the family smokehouse to produce mustard for Maine’s burgeoning sardine industry, the origins story only adds to the quintessential American dream story. We dig the Raye’s Horseradish Mustard on a roast beef sando, in fact, we knocked back one of those today.

Food | Pantry

One Culture Foods Earthy Spicy Tingly

I met Hansen Shieh in the “new” products aisle at the Fancy Food NYC. He was first in a long line of new vendors and the Earthy. Spicy. Tingly. did it’s job. It drew me right in and had me asking for more. That more was a couple spoonful of Hansen’s truly deep sauces. Incredible flavors on their own, how he can bottle them that way is even more impressive. Typically the jar of sauce looses something from mom’s kitchen to co-packer. Aside from the sauce Hansen knows his stuff, tells a great story and is super gracious. Closing deals is a big part of the show and not being a buyer, I sometimes have trouble focusing purveyors to talk beyond the sale. Not the case with Hansen. Since that talk, we’ve had some Earthy Spicy Tingly in the pantry at all times.

Food | Pantry

Wilder Horseradish Mustard

I was drawn in by their packaging and hooked by Isabel Freed’s California vibes. I didn’t even need to taste the mustard selection but I’m glad I did. Horseradish has the tendency to blow out your mouth. Most of the condiments containing this potent root are strong enough to make your sandwich all spread, overshadowing everything else except maybe the bread. The difference with Wilder Horseradish Mustard is that it’s as mellow as a california drive up the coast. In food speak, that’s referred to as balanced. Which makes a huge difference when you want to taste all those carefully chosen layers of your Saturday afternoon hoagie. If the sting of horseradish isn’t your game they also produce a classic mustard and a honey jalapeño version. Both of of them complete with the same California vibes mixed through each jar.

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