What's the Garlickiest Dish in NYC (and Immediate Vicinity)?

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Rocambole is said to be the strongest form of garlic, and has a dirty appearance due to its purplish coloration.


My Irish grandfather, Ned Lafferty, loved garlic so much he was known to take out two pieces of white bread, spread them heavily with mayonnaise, then coarsely chop an entire head of garlic and sprinkle it over the bread to make a raw-garlic sandwich. Recently, in a Jersey City pizza parlor, I had what amounted to the same thing.


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Pepper Spray and the Weaponization of Food

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An ancient Roman sling and a very ripe durian could have cleared Zuccotti Park faster and at a fraction of the cost being wasted on pepper spray.

Sure, I'm pissed when the cops hose demonstrators with pepper spray, not only because they're setting out to illegally deprive peaceful people of their constitutionally guaranteed rights, but because they're doing it with a food product that might otherwise give culinary pleasure.


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Eat Some Funky Funk Before the Stinky Cheese Festival Ends

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recipetips.com
Époisses = smells like butt, tastes good.
The Stinky Cheese Festival is ending this Friday, which means there are only two days left to indulge in funky-smelling dairy products. Created by Tour de France, the company that owns Francophilic restaurants like Café d'Alsace, French Roast, Le Monde, Maison, Nice Matin, Pigalle, L'Express, and Marseille, the festival celebrates the funktastic with special menus at each of the participating restaurants.

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Let Us Now Praise Stinky Foods: How to Cure Icelandic Hakarl (Including Urine)

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Can you believe this innocent looking plate of blubbery cubes is one of the stinkiest substances on earth?

Of the ancient Icelandic dish hakarl, Anthony Bourdain declared it to be "the single worst, most disgusting and terrible tasting thing." And coming from the host of No Reservations, that's really saying something.

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Let Us Now Praise Stinky Foods: Japanese Natto Beans

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tasteofculture.com
Not to be confused with annatto, a red coloring central to several Spanish-speaking Caribbean cuisines, natto are black soybeans (a smaller variety than familiar green soybeans) that are fermented using the bacterium Bacillus subtilis. These beans originated in China, but have become much more popular in Japan and Korea.

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Let Us Now Praise Stinky Foods: Roquefort and Other Blue (or Bleu) Cheeses

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This hunk of blue cheese looks scarily like a face, doesn't it?

Blue cheeses are among the world's stinkiest, with an odor at once buttery, pungent, and almost rancid. These cheeses are made by injecting molds into the flesh of the cheese, resulting in blue or green veins. Oftentimes, you can see the path by which the mold is injected. In additional to color, these cheeses tend to develop a pasty or crumbly texture, the former good for spreading on croutons, the latter excellent in salads, in sparing quantities depending on pungency.

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Let Us Now Praise Stinky Foods: Taiwanese Stinky Tofu

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It looks so innocuous sitting on the plate, doesn't it?

Southeast Asians have their durian, Scandinavians sometimes love lutefisk (especially at Christmastide), but the Taiwanese insist on stinky tofu when it comes to scarfing something really fetid.

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Let Us Now Praise Stinky Foods: Lutefisk at Christmas

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White fish on a white plate on a white tablecloth, but wait till you see what it tastes like!

Yesterday, the subject of Let Us Now Praise Stinky Foods (with apologies to James Agee) was durian. Not to be outdone, lutefisk now claims a place in the odiferous queue.

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Let Us Now Praise Stinky Foods: Durian

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A durian on a woman's lap in the Singapore bus is a time bomb waiting to go off. Fellow passengers look upon the rider with both envy and fear. If the bus jolts and the thing flies into the air, it might land with an impact that could rupture the armor, and send waves of vomitous stink coursing through the vehicle.

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