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SNACK TIME: my guilty Brazilian puddin', the truth on The Sugar, fifteen and breakin' down ducks, which came first: hard times or egg salad, gastropubs poised to scoop up serious chefs
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
SNACK TIME: my guilty Brazilian puddin', the truth on The Sugar, fifteen and breakin' down ducks, which came first: hard times or egg salad, gastropubs poised to scoop up serious chefs
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| Found at the underground market in Chinatown. |
| Jovialism.com |
Every Wednesday, Meal Ticket pokes around the food blog world to see what's simmering.
- Jovialism confesses his vices: chocolate, macchiatos, garlicky things and Pocky. Since the many faces of that sweet, dipped biscuit stick have been on our radar lately, it seems only right to include Jovialism's new flavor of choice: Brazilian Pudding Pocky. "The coating is like a cross between dulce de leche, Nutella, and yogurt, with a hint of chocolate," deems J, "and even manages to evoke São Paulo."
- Foodaphilia blogger and pastry artiste E announced last week that she has been diagnosed with diabetes, and has changed her life to include finger sticks, insulin shots, increased exercise and a sharp reduction in sugar intake. Her new blog, The Sugar, explores cooking and baking for diabetics — though the recipes are appetizing enough for anyone seeking to break their addiction to the white stuff. Since E doesn't live without brownies, her recipe for Black Bean Brownies is sweetened with agave nectar and builds structure with black beans instead of flour. Fiber desserts for good health!
- Foodie at Fifteen Nick H. has to juggle academics, track practice, high-school romance drama and an apprenticeship at Lacroix. The just-turned-16-year-old is also way stoked on his new immersion circulator, man. Sous vide short ribs at the lunch table should get at least some of the girls intrigued.
- Serious Eats is the repository of all things bacon-y, burger-y and cheese-dipped. Blake Royder keeps it homey with his grandmother's method for simple, classic egg salad. Along with a few practical tips, he submits that egg salad sandwiches must be cut into quarters for maximum enjoyment. Truly serious eats.
- Mike Klein at The Insider notes the arrival of former Table 31 and Le Bec-Fin cook Justin Hoke at Fairmount gastropub The Kite & Key. He also makes a prescient prediction as to which eateries will best weather the economic storm... hint hint, beer is involved.
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