Fresh Off the Boat – NYC

In Part 1 of Fresh Off the Boat - NYC, Eddie travels north to the Bronx, where he and WorldStarHipHop star Loopy hit up local bodegas, chow down on a Japanese-Dominican platano mashup disaster, and talk about holdin’ down the hood over mani-pedis.
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Fresh Off the Boat – NYC

In Part 1 of Fresh Off the Boat - NYC, Eddie travels north to the Bronx, where he and WorldStarHipHop star Loopy hit up local bodegas, chow down on a Japanese-Dominican platano mashup disaster, and talk about holdin’ down the hood over mani-pedis.

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In the Male Chef kitchen, I’m always looking for new ways to manipulate, play with, and eventually ingest my meals. After running a food blog for some time, me and the rest of my Male Sous Chefs have been invited over to VICE for a chance to explore the rear-end of food culture even further.

I wanted to kick things off by exploring the idea of “food hacking,” or finding the fastest and easiest ways to change your cooking habits so you can maximize your life’s efficiency. Bearing this goal in mind, I turned to one of the most efficient environments I could think of: the corporate office. 

The common provenance of qartaand chitterlings from within the intestinal tract does lead to similar problems with fecal smell or taste. Chitterlings often solve this problem through judicious rounds of blanching, followed more often than not by deep-frying (which, as This American Life recently proved, is a great way of hiding the stubborn flavors of pig anus). But in the case of qarta, one simply washes the rectum without removing the fat, turning it inside out to scrub down the interior. Although the chef has the option of smoking the rectum for 24 hours and/or drying it for 48 more, many have turned to simply boiling the tissue on a slow fire for two hours, cutting it into rounds, simmering it in meat bullion for half an hour, and serving it garnished with salt, green pepper, and dill. Believe me when I say that this short cleaning and cooking process hardly dulls the taste issues inherent in a lot of intestinal cooking. But Alma Kunanbaeva, a Kazakh nomadic food anthropologist at Stanford University, expressly cautions against over-stewing the rectum.
—I Ate Horse Ass in Kazakhstan

The common provenance of qartaand chitterlings from within the intestinal tract does lead to similar problems with fecal smell or taste. Chitterlings often solve this problem through judicious rounds of blanching, followed more often than not by deep-frying (which, as This American Life recently proved, is a great way of hiding the stubborn flavors of pig anus). But in the case of qarta, one simply washes the rectum without removing the fat, turning it inside out to scrub down the interior. Although the chef has the option of smoking the rectum for 24 hours and/or drying it for 48 more, many have turned to simply boiling the tissue on a slow fire for two hours, cutting it into rounds, simmering it in meat bullion for half an hour, and serving it garnished with salt, green pepper, and dill. Believe me when I say that this short cleaning and cooking process hardly dulls the taste issues inherent in a lot of intestinal cooking. But Alma Kunanbaeva, a Kazakh nomadic food anthropologist at Stanford University, expressly cautions against over-stewing the rectum.

—I Ate Horse Ass in Kazakhstan

Action Bronson’s Last Supper

In the final installment of Fresh Off the Boat - London, Eddie travels around the city with the young storytellers from Fully Focused, a youth-led media organization that aims to create a new image for London’s misrepresented youth. He then joins them for their weekly Jerk Friday, where he munches on homemade jerk chicken and speculates about the ingredients of the very secret sauce. 
Watch it here

In the final installment of Fresh Off the Boat - London, Eddie travels around the city with the young storytellers from Fully Focused, a youth-led media organization that aims to create a new image for London’s misrepresented youth. He then joins them for their weekly Jerk Friday, where he munches on homemade jerk chicken and speculates about the ingredients of the very secret sauce. 

Watch it here

How to Throw a Holiday Party
Watch chef/artist Julia Ziegler-Haynes teach you how to throw a holiday party on the fly. Get your friends wasted and well-fed on a strict budget and they’ll never realize that you’re a complete cheapskate!

How to Throw a Holiday Party

Watch chef/artist Julia Ziegler-Haynes teach you how to throw a holiday party on the fly. Get your friends wasted and well-fed on a strict budget and they’ll never realize that you’re a complete cheapskate!

Getting High on Chocolate
Girl Eats Food is back for Season Two. In the first episode, anti-chef Jo Fuertes-Knight explores the growing trend of people using raw chocolate to “align the heart chakra” and go on an “inwards journey.”
After a Chocolate Ecstasy tour involving pizza-flavoured truffles, Jo hijacks a chocolate convention at London Olympia. There are women there who wear clothes made out of chocolate.



The next day, she joins a shamanic cacao ceremony round the back of the IMAX in her quest to get high off chocolate sent from a cacao shaman in Guatemala, called Keith.

Watch

Getting High on Chocolate

Girl Eats Food is back for Season Two. In the first episode, anti-chef Jo Fuertes-Knight explores the growing trend of people using raw chocolate to “align the heart chakra” and go on an “inwards journey.”

After a Chocolate Ecstasy tour involving pizza-flavoured truffles, Jo hijacks a chocolate convention at London Olympia. There are women there who wear clothes made out of chocolate.



The next day, she joins a shamanic cacao ceremony round the back of the IMAX in her quest to get high off chocolate sent from a cacao shaman in Guatemala, called Keith.


Watch

Welcome to our brand new food column, Hot Links, where VICE employee Dan Meyer explores the neglected culinary stars of YouTube. Each week, Dan will present a selection of videos highlighting specific food themes from amateur cooking, to local restaurant commercials, to elderly drinking buddies, to kitchen disasters, to the infinite supply of odd YouTube wonders in the food category. We encourage you to fall into this culinary video k-hole, and include your own comments and contributions below. 
Here are my top seven selections for local restaurant advertisements. Watching these clips should mentally transport you to a run-down motel room in somewhere, USA, where the TV’s blaring with low-budget tourist trap commercials on a loop. Get familiar with the theme, crack a cold one, and watch these hot links.

Creed’s Seafood & Steaks—King Of Prussia, Pennsylvania 

Restaurant owner Jim Creed loves wine, and is proud to be the boss at the longest independently owned fine dining restaurant in King of Prussia, Pennsylvania—since 1982. Every time I am in the suburbs of Philly driving around the parking lots of a shopping mall, I find myself wondering, where could I possibly find a nice steak, in a lively setting, prepared by a real chef? Luckily, Creed’s is the answer.
Continue

Welcome to our brand new food column, Hot Links, where VICE employee Dan Meyer explores the neglected culinary stars of YouTube. Each week, Dan will present a selection of videos highlighting specific food themes from amateur cooking, to local restaurant commercials, to elderly drinking buddies, to kitchen disasters, to the infinite supply of odd YouTube wonders in the food category. We encourage you to fall into this culinary video k-hole, and include your own comments and contributions below. 

Here are my top seven selections for local restaurant advertisements. Watching these clips should mentally transport you to a run-down motel room in somewhere, USA, where the TV’s blaring with low-budget tourist trap commercials on a loop. Get familiar with the theme, crack a cold one, and watch these hot links.

Creed’s Seafood & Steaks—King Of Prussia, Pennsylvania 

Restaurant owner Jim Creed loves wine, and is proud to be the boss at the longest independently owned fine dining restaurant in King of Prussia, Pennsylvania—since 1982. Every time I am in the suburbs of Philly driving around the parking lots of a shopping mall, I find myself wondering, where could I possibly find a nice steak, in a lively setting, prepared by a real chef? Luckily, Creed’s is the answer.

Continue

Kyrgyz Your Enthusiasm – Fresh Off the Boat: Moscow, Part 2
In Fresh Off the Boat - Moscow part two, Eddie further immerses himself in Russian culture. He learns what it was like to live under Soviet rule, shares tea with Kurdish immigrants, and begins to understand the issues that connect people, regardless of the invisible lines which separate them.
Watch

Kyrgyz Your Enthusiasm – Fresh Off the Boat: Moscow, Part 2

In Fresh Off the Boat - Moscow part two, Eddie further immerses himself in Russian culture. He learns what it was like to live under Soviet rule, shares tea with Kurdish immigrants, and begins to understand the issues that connect people, regardless of the invisible lines which separate them.

Watch

In part one of Fresh Off the Boat - Moscow, Eddie takes his first shot of Russian vodka, chows down on some “communist dogs” with one of the few black Muscovites, and discusses the country’s diverse generation of millennials and their evolving ideologies.
Watch Fresh Off the Boat – Moscow, Part 1

In part one of Fresh Off the Boat - Moscow, Eddie takes his first shot of Russian vodka, chows down on some “communist dogs” with one of the few black Muscovites, and discusses the country’s diverse generation of millennials and their evolving ideologies.

Watch Fresh Off the Boat – Moscow, Part 1

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