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U Look Hungry Radio Summer Sessions

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U Look Hungry radio is back! Summer is here, and I thought it was time to take you, dear listeners, on the open American road.

On today’s episode, I’m broadcasting to you from the Big Easy, as I sit down and chat with Ali Mills, the mastermind/bartender behind the hottest New Orleans pop up bartenders salon/speakeasy, Dash & Pony, only on the Heritage Radio Network.

Tune in live today, Thursday May 23rd, 2013 at 6pm (EST), to hear us talk about the contemporary New Orleans cocktail scene, termite swarms, bugs and why you’ll find them in your booze, why it’s okay for bartenders to be rude, and so much more. 

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If you’re too busy holed up alongside the nearest air-conditioning unit, take your time and stream the podcast version of the show via U Look Hungry on Itunes. It’s free after all. 

More importantly, if you find yourself in New Orleans this Sunday, May 26th, head on over to the Dash & Pony cocktail salon at Le Fin Du Monde Restaurant. Things kick off at 8 p.m. sharp.

To find out more information about the location, etc. find Dash & Pony on Facebook.



Short Stack Recipe Teaser

(Photo via ShortStack)

Yesterday, I waxed poetic about the brilliant Short Stack cookbook series, the new kind of food publication that’s kicking things old school in a brand new way. 

Short Stack needs your help! Donate to their Kickstarter campaign so we can all see this incredible project come to life.

Nick Fauchald, publisher and founder of Short Stack (and all around miracle worker), has been generous enough to provide all you omnivores with a little sample of what’s in store for volume one.

Below, a recipe that should be consumed on a back porch with a rocking chair and a glass of lemonade, a.s.a.p.

Strawberry Salsa

Recipe by Susan Spungen, Short Stack Vol. 3: Strawberries
Makes 5½ cups

Almost anywhere tomatoes go, strawberries can go, too. Salsa makes a good home for them, where their juicy, bright flavor mixes well with chilies, lime, avocado, and cilantro.

This recipe makes enough for a party, but it can easily be halved. It also makes a refreshing accompaniment for fish tacos, and grilled shrimp or scallops.

1 pound strawberries, hulled and diced in ½-inch pieces (3¼ cups)

1 avocado, diced in ½-inch pieces

1 habanero pepper, seeded and finely diced

1 large beefsteak tomato, diced in ½-inch pieces (2 cups)

1 teaspoon lime zest

2 teaspoons lime juice

2 tablespoons chopped cilantro

½ medium red onion, finely diced and rinsed 3 times

½ teaspoon salt

1 tablespoon olive oil

Combine all ingredients in a large bowl and gently stir to mix.



Attention cookbook nerds and kitchen pirates:

If you’ve got an addiction to old book smell like yours truly, I’m guessing that your cookbook collection is bursting at the seams like a muffin top on a pair of skinny jeans. I think I’ve got over 500 cookbooks at the moment, and it quite simply, isn’t enough. But is it ever enough?

Thankfully, the brilliant Nick Fauchald, (who has worked as Food Editor at Food & Wine Magazine, started up the insanely popular Tasting Table as Editor in Chief, and is currently leading the pack on all things technology and kitchen related), has a solution for us and our dog-eared desires.

By now, you probably watched the video above. Short Stack, Nick’s newest project, focuses on specific ingredients with a variety of recipes, written, tested and cooked by some of the brightest talents in the culinary world.

The legendary Ian Knauer, former Food Editor at Gourmet, the incredible Chef, Soa Davies, (formerly of Le Bernadin and currently behind the wheel at Salt Hospitality), and Susan Spungen, (founding Food Editor at Martha Stewart Living) are just a few of the heavy hitters in the first release of this worthy project.

Wouldn’t it be nice to add a truckload of cookbooks to your bookshelf? You could sleep peacefully through the night knowing that your bookshelf weighs less/won’t fall through the floors of your apartment building, yet it now contains much more information? 

Donate now. Reap the benefits. Your accident-prone bookworm roommate will also thank you on the way to your living room. 





SMALL BLACK BRINGS THE BREW.

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Are you waiting for the release of Small Black’s forthcoming album, Limits of Desire to drop? This is the summer album we’ve all been waiting for, the one that inspires long drives, make-out sessions and beach scenes, if only in our minds.

Take a deep breath. You’ve got until May 14th to get your summer on in full effect.

In the meantime, you can kill some time and watch Friday Night Lights.

You could also listen to the time Small Black paid me a visit in the radio booth to talk about their music, touring, and Friday Night Lights.

OR you could unwind on this boozy news update: Small Black has paired up with Stillwater Beer for the second volume of the brewery’s Sensory Series. Stillwater crafted a black saison repping the band’s moniker and overall swag.

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According to beer master (and former music producer/DJ) Brian Stillwater, “After many listens to the new album we agreed on the track ‘Breathless’ as inspiration for the beer. The tune instantly jumped out as a summer anthem and reminded me of my days as a electronic music producer & DJ. Uplifting pads, soothing vocals, and a solid 4/4 kick give the song a powerful drive while still maintaining its beauty and elegance.

In constructing the accompanying beverage I took a similar direction - a dark black beer that maintains the elegance of the song. I decided on a base of German malts and a debittered roasted barley to provide more dark color with very little actual roast flavor. German Hallertau hops are used to create a smooth bitterness and spicy, floral aroma. And while the beer is black, it’s extremely light bodied, fermented with Belgian yeast for a dry, slightly fruity, spicy finish at 5% ABV. Perfect for those late night summer parties.

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When you purchase the beer you can creep on the video for Breathless (for free.) 

Wait so, I can listen to this album, drink beer and wear short shorts outside? I’m putting my Jazzy Jeff Summertime vinyl on the back burner.

Small Black has already figured my summer out for me. Thanks dudes.

Go see them live because they might kick it in your town this summer. See what I mean here.

Clear Eyes. Full hearts. Can’t lose.



BURGERLORDS + PIZZAPRAYERS + JEN PELKA = RADIO VIBES

Have you noticed how tight the art/GIF game is on Tumblr? Especially in the food and drink section?

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(via PizzaPrayers)

What I’m really trying to say is check out BurgerLords and Pizza Prayers, the incredible art blogs from a dynamic duo of L.A. natives (and brothers), Max and Fred. 

Restaurateurs by day, art  gangsters by night, Max and Fred own The Oinkster (that makes some of the most killer burgers in all of California), Maximiliano (“kinda” old school Italian) and Little Bear (a Belgian Beer Cafe). 

Visiting the BurgerLords or PizzaPrayers sites are like falling into a rabbit hole. By the time I snap out of it, I’m answering my door, tipping the pizza delivery guy, or firing up the grill to make a burger worthy of the ones I’ve been swooning over for the past couple of hours.

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(via BurgerLords)

I guess this is the part where you figure out that I’m having them on my radio show, U Look Hungry, today, Thursday May 2nd at 6pm (EST) on the Heritage Radio Network.  When I thought this show couldn’t get any better, the inimitable Jen Pelka, Tumblr Food & Drink Evangelist, is also coming on the show to discuss what’s shaking on Tumblr, the state of the GIF, the L.A. food scene, and so much more.

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(via PizzaPrayers)

Stream the live broadcast here via the Heritage Radio Network. If you miss the live broadcast cause’ your going in on that second pizza pie, take your time and listen at your leisure by downloading the (free) iTunes version of the show.

I promise that today’s show will be nothing like this situation.



A hint to what’s going down on tomorrow’s episode of U Look Hungry radio.
More info will be revealed tomorrow morning.
Until then, Pizza Prayers. And Burger Lords. And LOTS of Champagne Problems. 

A hint to what’s going down on tomorrow’s episode of U Look Hungry radio.

More info will be revealed tomorrow morning.

Until then, Pizza Prayers. And Burger Lords. And LOTS of Champagne Problems



Food Book Fair Panel! Come Join Us!

Put the iPad away. Walk to your bookshelf. Pick up a book. 

Smell it. 

O.K. Now you’re in the proper mind set for what’s in store this weekend. 

Also, it would help if you’re hanging out in New York. In Brooklyn, to be exact.

If you are, indeed, within close proximity to the 11249 zip code, (starting Friday), come to the second annual Food Book Fair, which will be held at the swanky Wythe Hotel.

More specifically, come hang out with me and the crew from Slideluck this Sunday, May 5th from 4:30-6:30. I will be moderating a panel on food and the underground dining movement. We’re gonna get into the contemporary context of the supper club and it’s various environments and its cultural impact on the dining experience, Charlie Rose style.

We’ve got ballers like Michael Cirino from A Razor, A Shiny Knife, Author/Chef Brandon Baltzley of Crux, Danielle Belle and Pablo Osorio, Founders of de Porres, Chef Dave Santos of Louro Restaurant and Adam Sirois, Co-Founder of Underground Eats

The discussion will be followed by a reception (translation: cocktails and amazing food provided by de Porres.) 

Buy your ticket(s) here via the Food Book Fair website, or enter the contest over at Brooklyn Based, where they’re giving away two free tickets to this shindig.

It will be a much tastier version of Reading Rainbow. The only downside is that LeVar Burton won’t be there.



At some point in your life, perhaps you’ve uttered the phrase, “that’s what I would eat for my last meal.” If you haven’t, you’ve probably thought about it. But beyond the macabre thought process, it’s a true reality for American inmates living on death row.

On today’s episode of U Look Hungry, I’m tackling this jarring issue with death row aficionado, Zach Shemtob. Check out his podcasts on punishment here. Tune in today, Thursday April 25th, 2013, live at 6pm (EST) while I dissect this ongoing American topic of controversy with Zach. We’ll dive into the in and outs of last meals, why we still offer them, how they came about in the very beginning, and so much more, only on the Heritage Radio Network.

If you find yourself busy studying the current stats on death row in America, take your time and listen at your leisure by downloading the (free) iTunes version of the radio show.

For more information on death penalty facts, visit Deathpenaltyinfo.org or amnestyusa.org.

(Source: rest-ez)