Wednesday, January 20, 2010

Summer Hiatus Continued Ad Infinitum



It has been a long while since I put finger to key to throw out my thoughts on food to the general Internet audience. Apparently, my last attempt was a complete lie as I said that I would only be halting this blog for a short bit. Well that short bit, is going to turn into a long while as other things have been cooking over in my neck of Brooklyn.

Starting this winter my friend and all-things-food partner and I will begin the operation of a baking company. Already three clients in, our products will appear in new coffee shops and restaurants opening in late February, early March, and April in the County of Kings. We are starting small and only providing catering and wholesale goods to establish businesses (though you may catch us at the Brooklyn Flea as well). An official announcement of our partnership will be made shortly, and, trust me, y'all are going to hear about it.

So, what does that mean for NYCookery? Well, since my arms have been elbow deep in flour and sugar for the past few months and since it looks as if it will continue that way for the coming few, NYCookery, sadly, will be on indefinite hold. However, I've been talking to some creative folks, and we are discussing ways that NYCookery could become less blogg-y (i.e. eff all these written words) and more video- and film-focused. More on that when something comes of it.

Until I figure that out, keep checking back once in awhile. Who knows, maybe this thing will start again before too long.

Thursday, June 18, 2009

Summer Haitus

Despite the facts that it been unseasonably cold, and that it has rained almost every day in June in the Big Apple, it is indeed summer. And summer means project time here at NYCookery. I'll be taking a cooking break for the next couple of months in order to build a shiny new website that will be the most bad ass of its kind. Expect more stories from all of those little corners of New York (and beyond) that you didn't even know existed (like Bay Ridge!) when I return.

See you in the fall...

Wednesday, June 3, 2009

The Highest Quality


In case you didn't get enough of my webisode featuring John Payne and his WASP-style pasta sauce, you can also check it out the high quality of Vimeo by clicking here.

Thursday, May 28, 2009

WASP Pasta Sauce: The Recipe

Are you curious how to make this:


into this?


Wait no longer. This is the recipe for John Payne's WASP-style pasta sauce. The story behind the sauce (a webisode!) can be retrieved here and the story behind the story of making the sauce can be found here. Recipe after the jump.

Monday, May 25, 2009

WASP Pasta Sauce: The Webisode


Welcome to NYCookery's first webisode. John Payne generously offered to make me his WASP pasta sauce - a favorite of his growing up in New England - a famous dish of his grandmother's and one of the only he actually knows how to make. For the back story on how this video came to be, click here. Watch, learn, enjoy.




Next up: the recipe.

Tuesday, May 12, 2009

WASP Pasta Sauce: The Preview

Mark Annotto and John Payne met in Lewiston, Maine as undergraduates at the small liberal arts school, Bates College, where together they sang in an a capella group, played ska, and bonded while toasting hot dogs in John’s Hot Diggidy Dogger. The two—sardonic and self-deprecating—have been somewhat of a creative duo ever since. After four years in New England, they formed both the Armed and Ridiculous Brooklyn Comedy Collective and the “post-geek-synth-rock” band, Puppetbox (named as such while John sat, literally, on a trunk full of puppets during a brainstorming session).

Through Armed and Ridiculous, Mark and John created sketch comedy bits that morphed onto the screen. Their inaugural short, The Underground: NYC Ping Pong, which, Mark claims, “is one of the century’s most mystifyingly un-funny [films],” was accepted to several festivals despite his modesty about its quality. The two also created a series of semi-biographical silent shorts about the trials and travails of a 27 year-old virgin (I will not share here which of the two arrived at that age as such) told through puppets—a second place winner at the 2006 MTV Labs Desktop Film Festival.

Sunday, April 26, 2009

Aspic a la Argentine: The Recipe


As we lifted our forks to enjoy our aspic, Veronica stated, "this is a great summery thing." True that, Veronica. Paired with a salad, this vegetarian take on a meaty French tradition will be a great compliment to the hot weather ahead of us. Don't let the ingredients list intimidate you; though there are many components, this aspic is actually relatively simple to prepare.

(For part one of this story click here, and for part two, here.)