#100DaysOfFoodBlogging, Mouf Links

Mouf Links

Mouf Links Collage 04.30.15

[This is post #022 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

1.  “The Specialists: Franklin Barbecue by Aaron Franklin” – Lucky Peach: As noted in the article, Aaron Franklin is a true “wood whisperer” and this first person timeline of his typical day shows a dedication that few will ever achieve. I’ve yet to visit Franklin Barbecue, but I guarantee you it’s very near the top of my to-do list, as it should be on yours.

2.  “Fried Chicken Skin With Hot Sauce and Honey From Heritage” – Serious Eats: This is probably the one recipe I’m most excited to try out. It comes from Sean Brock’s book, Heritage (which is a beautiful collection of recipes, stories, and photographs), but is also shared on Serious Eats for your online consumption. I mean, come on! This is the best part of fried chicken, prepared from a recipe by one of the best chefs in the universe. Need I say more?

3.  Menswear Dog: It’s pretty much what it sounds like. If you’re having a bad day, scroll through this for a few minutes and you should feel slightly better. Now I’m off to buy some suits for Cooper.

4.  Chef’s Story Podcast: I recently just discovered this podcast, which means I’ll be binge-listening to all the back episodes over the next few weeks. Each week Dorothy Hamilton (Founder and CEO of The International Culinary Center) sits down for an in-depth interview with world-renowned chefs. She’s already covered quite a few greats, so chances are your culinary crush has already been interviewed. I’ve already enjoyed both of her interviews with Sean Brock and am looking forward to learning about Christina Tosi on my commute home this evening. So, yeah I’m going to need something amazing for dessert tonight.

5.  SAVEUR’s 6th Annual Blog Awards: A lot of people scoff at awards, but I think it’s cool that bloggers are recognized for their work and can pretend to be “famous” for once. Although, some might already be nearing that celebrity status already… So, check out the nominations and vote for your favorites, cause it’s basically their Oscars. While you’re there you might even discover some blogs that you’ve never heard of before. I’ve really been enjoying two blogs that are up for the “Best New Voice” category, Chocolate + Marrow and O&O Eats, so give them a click or two.

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#100DaysOfFoodBlogging, Thought Nuggets

15 Minutes of Random Food-Related Writing

[This is post #021 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

At the risk of falling even more behind (did you realize we’re one post behind?) on the #100DaysOfFoodBlogging, today we’re keeping it short and simple. Since I’ve created a pseudo-writing theme for Wednesdays (see:  The Recipe for Writer’s Block and ‘Mise en Place’ for Preventing Writer’s Block), I’m just going to set a timer for 15 minutes and write some random thoughts about food until the timer goes off. I’m eliminating any excuses for not having a post today, because a) Who can’t spare 15 minutes? and b) After writing two posts about stopping writer’s block, I should be able to back it up with some weird impromptu writing exercise.

Anyway, enough time wasted with an intro. The clock starts…

NOW.

I wish there were more foods that were packaged and marketed for both dogs and humans. Sure, there are tons that already could be eaten by both, but I think there’s a lack of consumer awareness. Or maybe it’s a distribution problem. There are separate stores and within some stores separate aisles for humans and canines; why can’t there be an entire boutique store where every item on the shelf can be eaten by either a person or their four-legged friend. Would be great if it was a bakery that made pies. Who wouldn’t want to share a pie with their dog?!

It would have to have a catchy name and some really slick viral marketing. And probably a good celebrity spokesperson. Marketing would be key, since there probably isn’t really any demand for this sort of thing.

Man, I just got distracted by a tweet…

Okay, never mind. Forget about the joint dog/human grocery stores and/or pie bakeries. Here’s where the real money is at:

Canine Fast Food

Although I guess you could argue that dogs can eat regular fast food and that would be redundant. My counter to that argument would be that Cooper has thrown up (on more than one occasion) after eating fast food chicken nuggets. He does have a weak stomach (he takes Pepcid every morning) so maybe he’s not the best model for any of my canine culinary ideas.

I want to respond to that tweet, but my timer is still going… Should have definitely put my phone on airplane mode.

Why is peach season so short?

I wonder if Sean Brock ever eats fast food.

More important than all of this:  What IS for dinner?

Alright, I do still believe that the joint human/dog grocery store and/or bakery could work. I think the bakery is the way to go, because (as I type this) I remembered that my mom made these homemade cheese crackers for Cooper one year and I ended up eating half of them.

This is the longest 15 minutes ever.

And now it’s over.

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#100DaysOfFoodBlogging, Reviews, Videos

America Eats Tavern – Tysons Corner, VA

America Eats Tavern

[This is post #020 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

The Tastemade video above is probably my favorite; not just because I got to play with the time lapse feature on my phone, but because of the fond memories I have of the rich vermicelli mac and cheese, fluffy biscuits, and cloud-like coconut cake. Aptly named, America Eats Tavern is José Andrés’ ode to American cuisine. It strikes a good balance of providing a casual, welcoming atmosphere while serving up Andrés’ sophisticated takes on classics like fried chicken, shrimp & grits, and the aforementioned mac & cheese.

Deviled Eggs | America Eats Tavern | getinmymouf.com

Slow-Boiled Mustard Deviled Eggs

During my second visit I tried the Mustard Deviled Eggs, Harvard Beets, and Mushroom Hoppin’ John. I also took a slice of George Washington’s Chocolate Cake to-go. This was a very special meal for me, as it was the first time I had the pleasure of trying Carolina Gold rice (which comes in the form of a griddled rice cake with the Mushroom Hoppin’ John). Anyone who has ever heard Sean Brock talk about anything, knows how much he loves/supports/worships Carolina Gold rice. Upon the first bite I was a believer. Normally your mouth waters for great food, but in this case my eyes wanted to water…for I nearly teared up over this beautiful rice.

Mushroom Hoppin' John | America Eats Tavern | getinmymouf.com

Mushroom Hoppin’ John – Carolina Gold rice cakes, red pea salad, roasted maitake mushrooms

It’s also important to note that it takes more than just inspiration to fill your plate and mouf with culinary magic and fortunately, Andrés’ vision is in the talented hands of Head Chef Nate Waugaman. You can tell a lot about a restaurant based on how the staff talks about the food and the chef. Not only does the food taste good and look beautiful, but from my interactions with the staff, they truly love what’s coming out of the kitchen and believe in Chef Waugaman.

And also, my second visit wouldn’t have been as enjoyable without the hospitality from Hannah Lobel, the restaurant’s Events and Marketing Manager. A HUGE thanks goes out to Hannah for the great food, good conversation, and excellent recommendation on the Mushroom Hoppin’ John.

Harvard Beets | America Eats Tavern | getinmymouf.com

Harvard Beets – Roasted beets, sugar vinegar glaze, biscuit topping, goat cheese cream

Random Tips:

  • Give one of their house-made sodas a try. Both the ginger beer and strawberry mint were so refreshing that I Googled synonyms for “refreshing” and couldn’t find one that was strong enough.
  • The restaurant is located in the Ritz Carlton, which is attached to Tyson’s Galleria. Valet parking is available for a small fee, but you can also park for free at the Galleria and walk through the mall.
  • Order extra biscuits and take them home for breakfast the next morning. Trust me.
  • If events like complimentary whiskey and craft beer tastings tickle your food fancy, then follow America Eats Tavern on Twitter and like them on Facebook to keep abreast of their monthly happenings.
Martha Washington's Chocolate Cake | America Eats Tavern | getinmymouf.com

Martha Washington’s Chocolate Cake. Good enough for FLOTUS, good enough for YOU.

Don’t just take my word for it, for another opinion and more #foodporn, check out these posts about America Eats Tavern from other local food bloggers:

America Eats Tavern on Urbanspoon

Disclaimer:  Hey, we were actually provided free stuff for this post. Tastemade took care of my meal in the video and I was a guest of the restaurant for my second visit. As always, opinions, cravings, and our love of food is genuine. 

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#100DaysOfFoodBlogging, Reviews

Frozen Foods That Don’t Suck

Frozen Foods That Don't Suck | getinmymouf

[This is post #019 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

As much as we love to cook and eat at awesome restaurants, there are times where we just want something quick and easy so we can spend more time watching Netflix, walking our dog, or finishing these 100 posts. Also, there are some nights in which dinner is a formality and we just want to get right to dessert. Like when Nathan’s Dairy Bar has Captain Crunch ice cream, or when we have leftover Flourless Chocolate Waffle to take care of.

For these such emergencies, we like to keep some frozen meals stocked up in our freezer. Although a good portion of the frozen food at your local supermarket tastes like a salt-laden food derivative, there are a few brands that make you forget you’re eating something that came from your freezer.

Amy’s Kitchen

Amy's Tamale Verde | Getinmymouf.com

My history with Amy’s Kitchen goes all the way back to when I was a junk food kid living with two vegetarian parents. I pretty much hated all “healthy” food until I was introduced to Amy’s frozen Cheese Pizza. It was the first time that I realized how much better the organic/all natural stuff could taste. It’s not delivery, it’s Amy’s.

We recommend the Cheese Tamale VerdePad Thai, and Cheese Pizza. You can add chips, salsa, crema, and hot sauce to the Cheese Tamale Verde to make it a fiesta; and a fried egg goes great with the Pad Thai.

Evol Foods

Evol Street Tacos | getinmymouf.com

Evol Foods seems like the “bad boy” of frozen foods, with meals that could have easily come from a food truck (like asian street tacos). But the one thing that really sold me on Evol was their mac and cheese (both gluten-full and gluten-free). Until Evol (and Blake’s below), I NEVER EVER had a frozen mac and cheese that was worth eating.

We recommend the Sweet Potato Street TacosGluten Free Uncured Bacon Mac & Cheese, and the Chicken Enchilada Bake.

Blake’s All Natural

Blake's Mac & Cheese | getinmymouf.com

Where Evol is the “bad boy” and Amy’s Kitchen is your “vegetarian mom,” Blake’s All Natural is kinda like your grandma, ready to serve you all the comfort foods you crave. And the thing I appreciate about Blake’s is how easy their heating instructions are for most items. No poking holes, no heating at 50%. Just throw it in as-is for a certain amount of time and BOOM, maximum comfort food is achieved.

We recommend the Swedish Meatballs, Meatloaf and Mashed Potatoes, and Chicken Dinner Casserole.

Disclaimer:  As with 80% of our posts, no money or free stuff was provided for this post from any company. We eat this stuff all the time and so should you.

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#100DaysOfFoodBlogging, Recipes, Videos

Melted Ice Cream Banana Pancakes

Recipe: Melted Ice Cream Banana Pancakes

[This is post #018 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Did you know that milk and melted ice cream are interchangeable?

See video proof above.

Way too easy, right?

And aside from being easy, this might be dangerous. It opens up the possibility that you can now easily flavor pancakes with whatever you have in your freezer. Mint chocolate chip? Yup. Coffee. Sure. Butter pecan? Abso-freaking-lutely. Brown butter? Yes, please and thank-you.

We kept it simple with this recipe and stuck with an old favorite: Banana pancakes, but sweetened the batter with some Häagen-Dazs Vanilla ice cream. We also re-used some leftovers from previous recipes to garnish with candied almonds and grapefruit cinnamon syrup. It was a fantastic dinner. Yes, dinner. And soon to be a late afternoon snack…

melted ice cream banana pancakes | getinmymouf.com

MELTED ICE CREAM BANANA PANCAKES

  • 1 Cup Melted Vanilla Ice Cream
  • 1 Cup All-Purpose Flour
  • 1 XL Egg, beaten
  • 2 Tablespoons Vegetable Oil or Melted Butter
  • 2 Ripe Bananas, mashed
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • Candied Almonds (See recipe included with our Flourless Chocolate Waffle)
  • Grapefruit Cinnamon Syrup (See recipe here)

1.  Combine the flour, baking powder, and salt.

2.  In separate bowl, combined the egg, oil, bananas, and melted ice cream.

3.  Whisk in the wet ingredients into the dry, until just combined.

4.  Grease your pan or griddle with oil, butter, or non-stick spray. Over medium heat (about 300 degrees), use an ice cream scoop to pour the batter into a pan or griddle. Flip when the browned on the griddle-side (about 1-2 minutes). Cook for another 1-2 minutes and serve with candied almonds, butter (optional), and grapefruit cinnamon syrup.

Disclaimer:  This is not a sponsored post. No money or good were provided; we just like Häagen-Dazs, so it’s what we used.

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#100DaysOfFoodBlogging, Recipes, Thought Nuggets

That time I tried to make pork belly ketchup…

Pork Belly Ketchup Fail | Getinmymouf.com

[This is post #017 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Since I (Evan) am normally the one writing and tweeting and facebooking, people forget how much of an impact Tina has on this blog. To demonstrate, let me tell about the results of a post I was going to do one night while she was away at a bachelorette party:

Pork Belly Ketchup

Sounds like a great topping for a burger, right? I sure thought so…

I didn’t have a clear plan and I’ve tried to forget about it, but from what I can recall there was some combination of these ingredients:

• Pork belly
• Beer
• Hot sauce
• Ketchup

And probably butter. I like to put butter in everything.

First let me start by saying that there are correct ways to cook pork belly. There are fairly easy ways, which when done property can produce brilliant results (See: Momofuku Pork Belly Recipe). I, however, did not choose one of these ways and still expected the pork belly to melt in my mouf.

Melt in my mouf, it did not.

I threw all of the ingredients in a saucepan on medium and thought, “This is going to be amazing!”

Amazing, it was not.

You would think the combination of beer, pork, ketchup, and hot sauce would go well together and likely taste fantastically manly.

Fantastically manly it was not.

What is was, was…well…a failure. In other words:

It tasted like the vomit of a frat boy at a man cave convention.

Although, it actually doesn’t look that bad:

Pork Belly Ketchup Fail | Getinmymouf.com

I mean if it were in focus… Good thing I took another picture:

Pork Belly Ketchup Fail | Getinmymouf.com

Better, but let’s lay it on a random piece of cloth…

Pork Belly Ketchup Fail | Getinmymouf.com

Meh. At least the cheese is almost in focus.

Fortunately the burger itself was good, so I scraped off the “ketchup” and my meal wasn’t totally lost. And then I ate instant ramen for the rest of the weekend.

 

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#100DaysOfFoodBlogging, Recipes

Grapefruit Cinnamon Simple Syrup

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

[This is post #016 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

I’m a little upset that the world did not give me a heads up sooner on how awesome the combination of grapefruit and cinnamon is. Seriously, why didn’t anyone introduce me to this combination sooner? It’s not new. Apparently Don’s Mix is a classic grapefruit/cinnamon ingredient in many cocktails.

Maybe I should be making and drinking more cocktails. (I’m sure Andrew from Cook In / Dine Out would appreciate it.)

At some point I screwed up and skipped a few experiences here and there that might have led to this discovery earlier. Today, however, we reconcile that with a post that is birthed from two experiences, both solely spawned by having this blog.

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

Without this blog and being introduced to the food blog world, I never would have discovered The Blueberry Bison. Although on a hiatus currently, Johnny and Jessa have tons of creative recipes (see the 5 Rabbit Inspired Deconstructed Latin-Style Lobster Roll) that will make you want to chew through your computer monitor. Aside from the creatively complex recipes, there are also simple staples that are begging to be added to your regular rotation. Like what? I’m glad you asked!

How about some Organic Blueberry Mint Simple Syrup? A syrup that is simple to make, but will transform your drinks into something refreshingly complex. Turn boring ‘ol tea into Blueberry Mint Tea! Turn lemonade into Blueberry Mint Lemonade! Turn that labradoodle into a Blueberry Mint-Doodle!

Anyway, we’ve made the syrup a few times (especially in the summer) and it has become a go-to recipe in our house. There always seems to be an old unmarked San Pellegrino bottle in our fridge with a mysterious blue liquid.

Getting back to the grapefruit/cinnamon combination…

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

As with the The Blueberry Bison blog, we probably would have never eaten at True Food Kitchen (check out our video review here) if it weren’t for this blog. I mean, eventually we would have eaten there, but had it not been for our infatuation with Tastemade (which we learned about by having this blog), we wouldn’t have eaten there when we did.

(Man, what were we doing before Get in my Mouf?)

So, during our visit to True Food Kitchen, the seasonal soda was grapefruit cinnamon and my life was changed for the better. It seemed like an odd combination at first, but the second I took a sip… There was a grapefruit cinnamon dance party and all my tastebuds were invited.

And here’s where it all comes together…

When I got home after the meal, I couldn’t get that soda out of my mind.

I needed a fix.

Bad.

So, I did what anyone with a blog would do: I made my own. Remembering the solid simple syrup foundation that was established by The Blueberry Bison’s Organic Blueberry Mint Simple Syrup, I swapped a few things out to create the Grapefruit Cinnamon Simple Syrup. A quick mix with some sparkling water and I got my soda fix.

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

Thus, a big thanks must go out to True Food Kitchen for the inspiration and a triple-thanks to Johnny and Jessa for a formula that is ROCK SOLID.

Once you make the syrup, the possibilities are endless. Cocktails. Sodas. Cut with some maple syrup and pour on pancakes. Pour a little on ice cream. I’m sure you could even put it on your cereal, hamburgers, and french fries…

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

 GRAPEFRUIT CINNAMON SIMPLE SYRUP

Adapted from the The Blueberry Bison‘s awesome Organic Blueberry Mint Simple Syrup recipe.

  • 2 Whole Grapefruits
  • 3/4 teaspoon of Ground Cinnamon
  • ¾ cup White Sugar
  • ¾ cup Light Brown Sugar
  • Juice of half a Lime
  • 1 1/2 Cups Water

1.  Use a potato peeler to peel large pieces of the grapefruit skin. Toss into a medium sauce pan.

2.  Juice the grape fruit (don’t worry about seeds, we’ll strain it later) and add to the sauce pan. Add the remaining ingredients and bring to a boil. Simmer over medium heat for 30 minutes. Strain the syrup, but don’t throw away the grapefruit peels! They are delicious and can be saved for a snack and/or a garnish for drinks.

3.  After the syrup has cooled to near room temperature, store in the refrigerator. We like to use old glass sparkling water bottles to store the syrup in.

GRAPEFRUIT CINNAMON SODA

All you have to do is mix the Grapefruit Cinnamon Simple Syrup with sparking water and a squeeze of fresh grapefruit juice. I like a 1:1:1 ratio, but you should play around with the ratio to get your preferred balance of sweet and tart.

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#100DaysOfFoodBlogging, Thought Nuggets

‘Mise en Place’ for Preventing Writer’s Block

'Mise en Place'

[This is post #015 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Last week’s post, The Recipe for Writer’s Block, covered (in my opinion) what writer’s block is and what causes it. Like the old G.I. Joe saying goes, “Knowing is half the battle.”

But what about the other half?

I think being aware of what causes writer’s block goes a long way, but there are also other small things that can be done to help prevent it before it strikes. So, much like a chef takes pride in their mise en place, which prepares them for the task/meal/night ahead, writers can also take steps to ensure their writing muse keeps on musing.

Here are five things I do that naturally prevent writer’s block:

1.  When an idea strikes, write it down IMMEDIATELY. 

Fortunately (or unfortunately) I work at a computer for my day job, so if an idea strikes during 9-5 I normally send myself a quick email with the idea and any other relevant bullet points. This serves a couple purposes. First, you eliminate the risk of losing the idea to other random thoughts (like which doughnut I’m going to buy from Astro Doughnuts). Second, by seeing it written down it has more life to it and creates more ownership on eventually following through. At lunch or at night I tend to log into our blog and start the idea as a draft post. It doesn’t necessarily have to be fully thought out, just enough that the idea is conveyed. Over time this helps prevent writer’s block, because every time I log into our blog, I see a list of draft posts waiting to be finished. I’d much rather have the issue of having too many ideas to choose from than too few. Just like doughnuts.

2.  Learn to write anywhere.

Although I haven’t done it recently, there was a period where I would write in my car during my lunch breaks. It actually worked quite well as a little writing bubble. No distractions from people. No wifi. No excuses. Most of my writing now is done at my desk at work during lunch, on the couch at home, or at the kitchen table. But I love to mix it up occasionally and work from coffee shops or restaurants. Writing is great because you can do it anywhere. However, in the early stages of writing, I think it’s easy to become fascinated with finding that “perfect” place to write. One with sweeping views of mountains and the ocean, a cup of tea, and 72 degree weather while birds serenade you like you’ve already won a Pulitzer. The problem is if you believe that you can only write under certain circumstances, then you will wait for those circumstances. And over time, this waiting ferments, but instead of turning into something delicious like kimchi, it turns into writer’s block.

3.  Surround yourself with other writers.

In much the same way that watching David Chang eat ramen on Mind of a Chef will make you crave ramen, by surrounding yourself with other writers you will crave writing. And if you truly crave it, writer’s block won’t be able to touch you. Twitter is a good source of finding other writers to connect with, but it doesn’t hurt to have closer friends that write as well. It doesn’t have to be the same type of writing, either. A novelist, screenwriter, and blogger might work in different ways, but the act of writing is the same. A cup of coffee and the question, “So, what are you writing these days?” can go a long way to creating a dialogue that fosters creativity. And at the very least you can guilt your friend into writing more surfing blog posts. Isn’t that right, MICHAEL?

 4.  Invest in a good laptop.

Okay, I’m not saying that you have to have the best computer money can buy to be a writer. And in no way am I insinuating that having a great laptop will make you a great writer. However, by having a laptop that you love, that’s fast, and doesn’t crash, you will look forward to writing more than if you’re running an IBM from ’92. Plus, if it has decent battery life, then you’ll have no problem carrying it around everywhere you go, which will facilitate #2. Would a chef prepare a great meal with dull knives?

5.  Coffee.

Writer’s block loves to take naps.

Everyone’s mise en place is different and what works for me, might not work for you. What’s useful is knowing what helps you prevent writer’s block. If anyone has any tips, share ’em in the comments so we can stop writer’s block together.

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#100DaysOfFoodBlogging, Cooper's Corner

5 Foods That Excite Both Me and My Dog

Cooper the labradoodle | getinmymouf.com

[This is post #014 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

The internet is full of pictures of people who look like their pets, but my pup, Cooper, and I share something even more important than our looks: We are both highly motivated by food.

We both are more than willing to wag our tails at the mere mention of any of the foods below.

1.  Meatballs

Cooper the labradoodle | getinmymouf.com

“Is…is…is…is that a bag of…MEATBALLS?!”

I won’t lie, I’m really proud that my dog knows the word “meatball.” Technically the ones that he eats are made for dogs by Milo’s Kitchen, but still..don’t take this away from me. Either way, he feels the same way I do when I unwrap a hot melty meatball sub. You know, where that one part of your brain releases happy juice to the other part (biologically speaking). When it comes to Milo’s meatballs, Cooper’s brain releases this happy juice in the form of drool. So, yes, our hardwood floors have a lot of water damage.

 2.  Chicken

Cooper the labradoodle | getinmymouf.com

“May I proceed to devouring the chicken in my bowl?”

Chicken is Cooper’s kryptonite, while fried Chicken is mine. I do generally restrain myself like an adult; however, Coop is still working on his willpower per the exhibits below.

Exhibit A:  That time he pulled my friend’s chicken off his Chi-fil-a sandwich. He was a puppy and that sandwich was also delicious, so it’s hard to blame him. Yeah! In fact, Micah, you shouldn’t have left your sandwich unattended.

Exhibit B:  Although pulling a chicken carcass out of the trash is a severe offense, it is also an impressive form of dedication. When’s the last time you’ve ever committed to something 100%? I’ve never pulled a carcass out of the garbage, but I have been hungry enough to consider dumpster diving behind Popeyes.

3.  Ice Cream

Cooper the labradoodle | getinmymouf.com

“Ice cream is literally the best thing ever!”

We’ve already covered Cooper’s love of our local soft serve joint, Nathan’s Dairy Bar, but his infatuation with the cold creamy stuff doesn’t end there. We (and when I say “we” here I’m talking about the humans in the house) eat a lot of ice cream. Most days deserve to be capped off by a small bowl of ice cream (we’re constantly running out of spoons and bowls). As such, there will occasionally be a scoop of Jeni’s Splendid Ice Cream dropped into Cooper’s bowl. I think I’ve mentioned it before on this blog, but it’s at the point now that he doesn’t even need to hear the word “ice cream,” rather he will wake up from a COMPLETE slumber at the sound of the freezer door opening and a pint hitting the counter. It’s impressive. And he claims to not know how to fetch me my slippers…

4.  Sweet Potato

Cooper the labradoodle

“Totally regretting the fact that I know ‘stay’ right now.”

Conjuring up images of Thanksgiving, my mouth drools at the thought of sweet potatoes. Hell even outside of the holiday, I love them! Mashed, baked, roasted with chipotle pepper, casseroled with marshmallows. I’m there for them all. Although Coop won’t refuse a bit of our sweet potato froyo in his dog bowl, his preference is for the dried variety. I almost always try to keep one in my pocket when we go for walks, just in case he gets off leash. He won’t run away, but the second he tastes freedom he’s not likely to come back to the leash without running around taunting me for a few hours. It’s a fun game we play. However, one mention of “sweet potato” has him sitting in front of me so fast you’d think he was under the spell of a master hypnotist. Which, I can’t blame him for, ’cause I respond the same way when Thanksgiving dinner is ready.

5.  Cheese

Cooper the labradoodle | getinmymouf.com

“It’s…on…my…paws.”

Who doesn’t love cheese? I’m mildly lactose intolerant and I love the stuff! Extra cheese on my pizza, double slices on my sandwiches, heck give me a bottle of wine and wheel of gouda and I’m good-a for dinner. Yikes. Puns aside, we keep a container of grated Parmesan in our fridge not for us, but for Cooper. Maybe it makes us terrible dog-guardians, but he prefers a little grated parm on his food. And the saltiness of the parm does pair nicely with his Eukenuba Large Breed Adult Dry Dog Food. He also recently discovered (while we were making these tacos) his love for cotija and queso fresco.

Disclaimer: If we mentioned a brand, it is only because we actually use it. No money or goods hath exchanged hands or paws. 

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#100DaysOfFoodBlogging, Mouf Links

Mouf Links

Mouf Links Collage 04.21.15

[This is post #013 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

1.  Interview with Jon Favreau – The Tim Ferris Show: This is one of those “perfect storm” interviews that covers just about everything I love: writing, film, food. Although this podcast covers a lot about Jon Favreau’s filmmaker career, a good deal of time is spent talking about the movie Chef and his preparation for the film. Yeah, he actually went through some rigorous training, becoming classically trained and eventually working in Chef Roy Choi’s restaurants. Afterwards, you WILL crave the Cuban sandwich from Chef. Sorry.

2.  “Chefs Daniel Patterson and Roy Choi Reimagine Fast Food” – The Wall Street Journal: This is a great, in-depth follow-up article to a topic in one of our prior posts about Roy Choi’s and Daniel Patterson’s new fast food concept. The duo raised over $128K via crowdfunding and are expecting to open their first location this fall. This WSJ article gives us a peak into some of their menu items, which are divided into the categories of “Rollies, Foldies, Bowls, Burgs, Yotchays [snacks and veggies] and Dulces.”

3.  “What’s So Special About 350ºF?” – the kitchn: I never really thought about why there are so many recipes that require an oven preheated to 350ºF, but this article at the kitchen explores the answers and how varying temperatures can affect certain baked goods. Isn’t learning fun?

4.  “The 33 Best Donut Shops in America – 2015” – Thrillist: Sure, these types of lists are bound to miss a bunch of really good places that arguably should be included (no Stan’s in LA?!). Nonetheless, DC and VA did have some good representatives (I can attest to Astro’s deliciousness) and this compilation serves as a nice Donut Bucket List for the time being. Not to mention the glorious #donutporn pics. So, who wants to go on a road trip?

5.  Jalapeño Mania: This is a new site from Kristy Bernardo of The Wicked Noodle that’s kind of like Foodgawker meets all things peppers. Easy enough, right? So, if you have any recipes with a pepper in it (any pepper), this is another avenue to share and link to your work. And while you’re there, find something spicy to make for dinner (or lunch…or breakfast…or a snack for RIGHT NOW!).

 

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