munchies:

We Talked to the Legendary Pop Punk Producer Who Left Music for Donuts
Donut Friend is the longtime dream and pet project of Mark Trombino, the former drummer of Drive Like Jehu and producer of every pop punk record that you emoted to in the late 90s. For more than two decades, Trombino made his mark on an endless list of indie, pop punk, and post-hardcore bangers, but now he’s left the music world to fulfill his dream of upping the donut ante.
Continue

Donuts are like, a thing now? And it’s always sort of annoying when foods become a thing but at least donuts as a thing are infinitely less annoying than cupcakes or whatever other desserts (cr*nuts) have entered the zeitgeist recently.

munchies:

We Talked to the Legendary Pop Punk Producer Who Left Music for Donuts

Donut Friend is the longtime dream and pet project of Mark Trombino, the former drummer of Drive Like Jehu and producer of every pop punk record that you emoted to in the late 90s. For more than two decades, Trombino made his mark on an endless list of indie, pop punk, and post-hardcore bangers, but now he’s left the music world to fulfill his dream of upping the donut ante.

Continue

Donuts are like, a thing now? And it’s always sort of annoying when foods become a thing but at least donuts as a thing are infinitely less annoying than cupcakes or whatever other desserts (cr*nuts) have entered the zeitgeist recently.

munchies:

Chèvre This Up Yours
Want to sound like a complete douchebag when you walk into a cheese shop? There is a certain something that can take place when being surrounded by decadence and social status symbols. It can make even the most humble gent or dame a downright tool.
Let me tell you about cheese speak. When you’re on that hot OkCupid first date and you think it’s super charming and pretty chill to just, “I don’t know, make dinner and get to know each other,” this is not the time to pretend to know shit about cheese if your end game involves thoughts of getting laid.
Continue

munchies:

Chèvre This Up Yours

Want to sound like a complete douchebag when you walk into a cheese shop? There is a certain something that can take place when being surrounded by decadence and social status symbols. It can make even the most humble gent or dame a downright tool.

Let me tell you about cheese speak. When you’re on that hot OkCupid first date and you think it’s super charming and pretty chill to just, “I don’t know, make dinner and get to know each other,” this is not the time to pretend to know shit about cheese if your end game involves thoughts of getting laid.

Continue

munchies:

There’s Blood and Bladders in Your Wine
Like any respectable human being, drinking booze is my favorite pastime. When I consider the world of wine, there are a lot of terms that are used to talk about it; fish swim bladder is not one of them. But maybe it should be. Because, lo-and behold, the crystalline clarity of that glass of sauvignon blanc may have the swim bladder of a sturgeon, or any number of bizarre and unexpected fining agents to thank for its alcoholic perfection.
Continue

is whine vegan?

munchies:

There’s Blood and Bladders in Your Wine

Like any respectable human being, drinking booze is my favorite pastime. When I consider the world of wine, there are a lot of terms that are used to talk about it; fish swim bladder is not one of them. But maybe it should be. Because, lo-and behold, the crystalline clarity of that glass of sauvignon blanc may have the swim bladder of a sturgeon, or any number of bizarre and unexpected fining agents to thank for its alcoholic perfection.

Continue

is whine vegan?

munchies:

In Cairo’s ‘Garbage City,’ Illegal Pig Farming Is Coming Back 
As I scrambled up piles of cardboard and across varied detritus, I eventually peered over a metal barrier into the porcine enclave beyond.  The two dozen or so pigs on the other side quickly scattered away to the shadows before slowly returning to where they were, munching on orange peels and the other organic materials left for them.
“Welcome to Garbage City!” yells one man below me, before continuing on in his business of compressing and packaging used cardboard. “You like the pigs?” he asks me.
Continue

munchies:

In Cairo’s ‘Garbage City,’ Illegal Pig Farming Is Coming Back 

As I scrambled up piles of cardboard and across varied detritus, I eventually peered over a metal barrier into the porcine enclave beyond.  The two dozen or so pigs on the other side quickly scattered away to the shadows before slowly returning to where they were, munching on orange peels and the other organic materials left for them.

“Welcome to Garbage City!” yells one man below me, before continuing on in his business of compressing and packaging used cardboard. “You like the pigs?” he asks me.

Continue

munchies:

Presenting MUNCHIES, a New Food Channel by VICE
Dear people who eat,
You may already know MUNCHIES as a food series by VICE. Now, MUNCHIES has been reborn as our new food channel dedicated to showing you the best videos, articles, and experiences the universe of food has to offer. And yes, MUNCHIES will live on as a show about your favorite chefs out on the town.
MUNCHIES aims to be a beacon of hope in the sea of spoiled gazpacho that is people writing and being videotaped talking about food.
Continue

Munchies is here! Follow them on Tumblr and also just go and read their site and watch a bunch of videos. They rule! 

munchies:

Presenting MUNCHIES, a New Food Channel by VICE

Dear people who eat,

You may already know MUNCHIES as a food series by VICE. Now, MUNCHIES has been reborn as our new food channel dedicated to showing you the best videos, articles, and experiences the universe of food has to offer. And yes, MUNCHIES will live on as a show about your favorite chefs out on the town.

MUNCHIES aims to be a beacon of hope in the sea of spoiled gazpacho that is people writing and being videotaped talking about food.

Continue

Munchies is here! Follow them on Tumblr and also just go and read their site and watch a bunch of videos. They rule! 

The Rôti Sans Pareil Is 17 Birds Stuffed Inside Each Other and It Is Delicious
To most people, the turducken, a solid slab of flesh created by stuffing a turkey with a duck, and that duck in turn with a chicken, epitomizes the egregious complexity and gluttonous obsession with meat that makes up a large part of modern American cuisine. But most people are pussies. In the historical world of engastration (stuffing animals inside other animals) and chimera (melding animals together) cooking, this 15-pound bird-block is about as interesting as a flaccid boiled hotdog. The true king of culinary absurdity comes from L’almanach des gourmands, an 1807 cookbook written by Alexandre Balthazar Laurent Grimond de la Reyniere, a man so outlandish he faked his own death to see who would attend his funeral. His creation was called the rôti sans pareil—the roast without equal—and it is everything that has made the half-dead art of engastration increasingly popular today: ambitious, ostentatious, and alluringly, inevitably delicious.
His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper, with layers of Lucca chestnuts, force meat and bread stuffing between each bird, stewed in a hermetically sealed pot in a bath of onion, clove, carrots, chopped ham, celery, thyme, parsley, mignonette, salted pork fat, salt, pepper, coriander, garlic, and “other spices,” and slowly cooked over a fire for at least 24 hours.
Continue

The Rôti Sans Pareil Is 17 Birds Stuffed Inside Each Other and It Is Delicious

To most people, the turducken, a solid slab of flesh created by stuffing a turkey with a duck, and that duck in turn with a chicken, epitomizes the egregious complexity and gluttonous obsession with meat that makes up a large part of modern American cuisine. But most people are pussies. In the historical world of engastration (stuffing animals inside other animals) and chimera (melding animals together) cooking, this 15-pound bird-block is about as interesting as a flaccid boiled hotdog. The true king of culinary absurdity comes from L’almanach des gourmands, an 1807 cookbook written by Alexandre Balthazar Laurent Grimond de la Reyniere, a man so outlandish he faked his own death to see who would attend his funeral. His creation was called the rôti sans pareil—the roast without equal—and it is everything that has made the half-dead art of engastration increasingly popular today: ambitious, ostentatious, and alluringly, inevitably delicious.

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper, with layers of Lucca chestnuts, force meat and bread stuffing between each bird, stewed in a hermetically sealed pot in a bath of onion, clove, carrots, chopped ham, celery, thyme, parsley, mignonette, salted pork fat, salt, pepper, coriander, garlic, and “other spices,” and slowly cooked over a fire for at least 24 hours.

Continue

Munchies: Andrew Zimmern 
You might know Andrew Zimmern from his Travel Channel show Bizarre Foods in which he wolfs down unsightly things halfway across the world. Maybe you’ve wondered what eats when he’s out with friends in New York. For this episode of Munchies, Andrew chose to start at Osteria Morini, where the most bizarre food on the table was an amazing rib eye carpaccio that had been aged for 120 days. Then they headed to Marc Forgione for one of the more interesting meals we’ve ever seen. We ended up at the kitchen of Barbuto, where Zimmern made Chinese chicken drumsticks for the legendary chef Jonathan Waxman. Enjoy.
Watch the episode

Munchies: Andrew Zimmern 

You might know Andrew Zimmern from his Travel Channel show Bizarre Foods in which he wolfs down unsightly things halfway across the world. Maybe you’ve wondered what eats when he’s out with friends in New York. For this episode of Munchies, Andrew chose to start at Osteria Morini, where the most bizarre food on the table was an amazing rib eye carpaccio that had been aged for 120 days. Then they headed to Marc Forgione for one of the more interesting meals we’ve ever seen. We ended up at the kitchen of Barbuto, where Zimmern made Chinese chicken drumsticks for the legendary chef Jonathan Waxman. Enjoy.

Watch the episode

The chef-owners of Battersby, Joe Ogrodnek and Walker Stern, take their jobs very seriously. They also take drinking Fernet Branca very seriously. In this episode of Munchies, these two gentlemen grabbed their sous chef Mike Sowa and headed to Henry Public and then Brooklyn Social to show us that if you cook at a very high level, you need to enjoy your time off.
Watch the episode

The chef-owners of Battersby, Joe Ogrodnek and Walker Stern, take their jobs very seriously. They also take drinking Fernet Branca very seriously. In this episode of Munchies, these two gentlemen grabbed their sous chef Mike Sowa and headed to Henry Public and then Brooklyn Social to show us that if you cook at a very high level, you need to enjoy your time off.

Watch the episode


Before we flew out to San Francisco to film, Brandon Jew of Bar Agricole fried his hand on the job, causing a gnarly skin bubble (it’s more than just a blister) to swell on his palm. It’s the grossest/funniest cooking injury we’ve ever seen. But he’s a trooper, and cooks well enough left-handed.
In this episode, Brandon and his buddy Brett Cooper of Outerlands show us two of their favorite spots in the Bay Area and then whip up some delicious prawns with fermented mustard greens. 

Before we flew out to San Francisco to film, Brandon Jew of Bar Agricole fried his hand on the job, causing a gnarly skin bubble (it’s more than just a blister) to swell on his palm. It’s the grossest/funniest cooking injury we’ve ever seen. But he’s a trooper, and cooks well enough left-handed.

In this episode, Brandon and his buddy Brett Cooper of Outerlands show us two of their favorite spots in the Bay Area and then whip up some delicious prawns with fermented mustard greens. 

We spent a night out in NYC drinking beers and eating meat with Anthony Bourdain. Watch it here and try not to think about how much the lunch you just ate sucked.

We spent a night out in NYC drinking beers and eating meat with Anthony Bourdain. Watch it here and try not to think about how much the lunch you just ate sucked.

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