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.
More Food Stuff
Old World Jewish cuisine and delicious usually don’t make it into the same sentence. That’s why when we read “A culinary laboratory where Ashkenazi stories and culinary wisdom from the Old World could be explored and brought into the new.” we immediately wanted to know who said it and why. Turns out Jeffrey Yoskowitz and Liz Alpern are not only behind the statement but behind a dinner series, product line and cookbook dedicated to keeping this slice of culture alive. Speaking of slices, tonight of all nights is the perfect time for a slice of the Gefilteria cornerstone product. Artisan Gefilte fish made where else BUT in Brooklyn. The duo now bring Gefilteria goods to you online and through some specialty shops in NYC. Bring a loaf to your holiday parties and keep the new traditions alive.
I love Indian food almost as much as Italian food. The difference in cooking them couldn’t be further from each other. Italian cooking usually includes three main ingredients cooked together for a short period of time. Indian cooking is the exact opposite. The husband and wife team behind Masala Mama Simmer Sauce decided to jar up their Calcutta food education to combat this very problem. Creating Indian sauces from scratch takes a long time. Many times, two full days. They have successfully captured three of the most popular sauces of India. Vindaloo, Tikka Masala and Goan Curry. That’s three quarters of the cooking. The taste passed my mother-in-law test to round out this A+ recommendation. Now you can have butter chicken on Tuesday. Uhh, and probably lunch on Wednesday too.
Ashley started Farmbox Direct because she thinks that the freshness of the farm should be available to everyone. Here in NYC we have an incredible framers market network but even then it’s sometimes tough to stop in. When I can, I usually spend the day with a brussel sprout tree or some lacinto kale hanging out of my bag. Farmbox Direct brings the freshness of the farm (or green market) to your door. It’s sort of like a CSA and Hello Fresh smashed together. The box comes with what is fresh, local and at it’s peak, given the unpredictability of mother nature. This is a good thing for adjusting our eating habits back to the seasonal, locavore ways of the past. I remember when I was a kid, my grandmother would spend a weekend canning tomatoes because they didn’t grow in the winter. Not the case today. That’s because those winter tomatoes are greenhouse, pesticide, growth hormone, genetically altered seed, specimens that probably can grow on Mars (and they taste like it too). Ashley’s roots are on a farm which makes her perfect to start a service like this. She understand the enormous impact it can have on farmers and those of us subscribed to their delicious, natural bounty.
Achaar is Indian pickles. Besides the puntastic name of the company, Chitra Agrawal and Ben Garthus make a delicious version of this Indian staple. No joke my Indian mother-in-law raved the entire time she cleaned out the jar. We’ve been smearing it on everything from sandwiches to fish. Word is a new flavor is in the works. You can pick up a jar in Brooklyn, obviously, bt there distribution is expanding quickly. Non-Brooklynites rejoice at one of these locations.