In my mind, there is no doubt… at this moment, Blacows in Tokyo indeed makes the best burger on the planet.
I’ve been hearing about Blacows for a while now, so as soon as I got off the Shinkansen last month, this was my first stop.
Blacows is a no-nonsense burger…
IS THIS A FUCKING RAINBOW CHEESECAKE?????
I AM FUCKING MAKING THIS.
Original Video: How to Make Rainbow Cheesecake
Reblogging for future reference.
I made a rainbow cake for my first college party. I covered it in black frosting and dusted it with white sprinkles so it would be very dramatic when it was cut into. The cake was thrown onto a table with a bunch of other desserts and kind of forgotten about; the host had taken it from me with a look of ‘I can’t believe this idiot freshman made a fucking black cake.’
Cue two hours later when someone cut into it and screamed, “JESUS FUCKING CHRIST, COME AND SEE THIS CAKE.”
After that, I had more friends than I knew what to do with.
NPR’s The Salt blog profiles Sue Conley and Peggy Smith, cheese-world legends and co-founders of Cowgirl Creamery in northern California. The profile looks into the accidental invention of their washed rind Red Hawk (reviewed here), and they offer some tips for buying and storing cheese:
Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process. Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese. “White mold — it’s protecting the cheese in its first stage of aging,” says Conley. “But it’s also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.”
Red Hawk has won a lot of awards. And it was created by accident.
In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop. She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.
This cheesemonger set her cheese down next to a wheel of Conley’s cheese, “and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,” says Conley. “I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.”
And it might have ended there. But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.
check out the full post.
(Photo ©2014 NPR.org)
Gourmet Guide to New York City’s 10 Best Japanese Restaurants
Lavender SyrupIngredients – makes 2 x 190 ml jars
- 1.5 cups water
- 1.5 cups granulated sugar
- 2 tablespoons fresh lavender blossoms
- few drops of purple food colouring (optional but will stay clear without it)
- Place al the ingredients into a pan over a low heat until the sugar has dissolved.
- Bring all ingredients to a boil and simmer for 5 minutes.
- Remove from heat and allow to steep 30 minutes.
- Return to the heat and bring back to the boil.
- Pour into sterilised jars and seal with lids.
- Perfect addition to ice cream, fruit tarts, lemonade, teas or cocktails.