It’s imperative that your chicken be relaxed before you cook it. So you may want to consider giving it a massage with olive oil or butter before before you put in in the pan. Above is a series of chicken massage techniques designed for maximum relaxation and suppleness of your bird. Wrap a washcloth or paper towel around its bottom for modesty and add hot stones if you have them handy. Proceed with long strokes across its breast, and deeper, targeted pressure on the wings, thighs and drumsticks. You can watch a full-length chicken massage performed by a professional here. You’re welcome. [Dlisted]
Happy National Cheese Day, everyone! What are you doing to celebrate? I’m carving a life-size bust of Alexander Hamilton out of a wheel of Parmesan, but I do that every Monday, so I need to do a little something extra to celebrate this special day. Looking for some inspiration? After the jump, check out five ways to pay homage to the most delightful dairy product… Keep reading »
If you really want to add feeling and flavor to your meals, you’ll want to season with Salt Made From Tears. The collection of artesian salts, made with real human tears, are boiled, crystallized, harvested by hand and rinsed into brine. But not every kind of tear tastes the same on the palate. It really depends on how they were shed. You can experiment with the dramatic flavor profiles of tears inspired by anger, laughter, sorrow or the reflexive tears shed from sneezing and chopping onions for an emotional eating experience.
In my house, however much pasta you make, you must eat! (This, I believe, is the unofficial slogan of Italy.) But because I never correctly estimate a proper portion of noodles (particularly long ones like spaghetti, fettuccine, etc.), and always air on the side of more, I end up eating a lot more than I really originally intended. That’s why this “I Could Eat A Horse” pasta measuring tool, which portions out child, adult, and family-sized amounts of dried pasta, is so genius. I’ll never end up eating a family-sized portion of pasta again. Unless I want to, that is. [$16.90, Reykjavik Corner Store]
I know you’re being productive right now, or trying to, but you’re going to have to stop for a second and check out this picture. Roberto Cavalli, the man responsible for ostentatious high-end clothing so tasteless it transcends taste and becomes tasteful despite itself, and Azzedine Alaïa, the man hailed world over for creating the most flattering (and, it should be said, fairly minimalist) dresses suited to the female form, converged during Cavalli’s recent trip to Paris. What resulted from this meeting of the minds was not a fashion collaboration, or a long conversation disparaging Anna Wintour (Cavalli publicly, shamelessly, awesomely slammed her last month), but couscous. They made it together! At Alaïa’s house! Quoth Cavalli on his part in the meal, “I help him set the table and serve dishes filled with the new ‘hot’ creation of a great stylist!” Yes. [Fashionista]
If you’re feeling less than enthusiastic about the tuna sandwich waiting for you in the office fridge, you might want to take a look at NeverSeconds, a food blog curated by nine-year-old Martha Payne. For the past month, Martha has borrowed her father’s camera and diligently documented the lunch offerings at her Scottish primary school, including important stats like health ratings and how many hairs she found in her food. She also often complained of not feeling full: “I’m a growing kid and I need to concentrate all afternoon and I can’t do it on 1 croquette. Do any of you think you could?” Her daily musings soon gained an international following (over 1.5 million pageviews so far), a Twitter shoutout from Jamie Oliver, and school lunch photo submissions from other kids all over the world. It also effected a major change in her school’s policy: yesterday, Martha announced that her cafeteria was now allowing unlimited side dishes. Martha, keep doing your thing, and if you ever visit the States, we’re totally taking you out to lunch. [NeverSeconds]
A few years back, I enjoyed a dream-like experience. It was like something out of the most ridiculous rom-com starring … oh, let’s say, Amanda Seyfried as me, the protagonist, and Channing Tatum as Mark, my strapping love interest.
I’d been on a I-just-broke-up-with-my-boyfriend-let-me-get-away-from-it-all vacation to San Francisco. I stayed with a friend, wandered around, ate good food, drank high-end coffee. I spent a lot of time complaining about what the humidity was doing to my hair. One afternoon, I wandered into a local coffee shop for one more five-dollar latte, and there was Mark. Think: Not as hot as a mid-90s Jared Leto, but close; think: mid-90s Jared Leto’s slightly less attractive cousin.
Mark asked me what I was reading, and this launched us into a two-hour conversation on everything from over-priced coffee to over-indulgent pet owners to which U.S. cities are the most self-delighted. He explained his facial hair wasn’t usually so unkempt, I explained my head-hair wasn’t usually so frizzy. In short: It felt like meeting of the minds. Like I’d somehow – impossibly – dodged the bullet of single-hood; like I’d get the gift of slipping seamlessly from one relationship into the next. Sure, Mark lived in San Francisco and I lived in New York. But we’d bonded on the subject of indulgent pet owners. We were so clearly meant to be! Keep reading »
Carl’s Jr is currently testing a new product called the “Ice Cream Brrrger,” which is, well, exactly what it sounds like: a burger made of ice cream. We’re a little creeped out by the beefy texture of the ice cream and the dripping frosting condiments, but in the grand scheme of freaky fast foods, this ice cream/burger blend is actually pretty innocuous. Click through to check out 11 other fast food creations that are way more disturbing (hot dog pizza, anyone?!)…