Rolling Stones Rice Crispies advert from 1964
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HappyConsumer
about consuming and being happy
Rolling Stones Rice Crispies advert
Fancy butter roundup
A nice roundup of fancy butters over at Miss Ginsu: The Food Blog. The winner? A French brand called Elle & Vire.
On dinner reservations and web development
I was going to write up a nice long post referencing these two Diner’s Journal posts, where Frank Bruni (head restaurant critic at the New York Times) discusses the online reservations system for Momofuku Ko. The comments on the second post are well worth the read and point to the fascinating intersection of web development and dinner. Fortunately, I don’t have to write the post, because Kottke already has.
New Yorker Reviews Egg
The New Yorker, in its typically weird way, reviews Williamsburg’s Egg - now open for dinner. While they like the chicken, they choose to complain about the cracks in the wall and the heating system and take snarky yet tame potshots at the wacky locals.
Cheyenne Diner closing
The iconic Cheyenne Diner is closing on Sunday after a 68 year run. I used to work around the corner and ate lunch there quite often. It makes me sad that old time New York places like this are disappearing one by one.
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- Photo from: New York Architecture Images
Elation at Momofuku Ko
Elation at Momofuku Ko. Course-by-course writeup of a meal with nice photos. I don’t normally get all excited about new places, but I really want to eat here.
Pies ‘n’ Thighs continues to make progress
Pies ‘n’ Thighs continues to make progress. Should be open at their new location sometime this summer.
Pig butchering class, the aftermath
As expected, I attended the first pig butchering class at Brooklyn Kitchen. While more a demo than a class, it was great fun and very informative. Tom Mylan, the butcher who services Diner and its associated restaurants (Bonita, Marlow & Sons) is smart, funny, and obviously likes his meat. While I don’t think I could actually break down a whole pig by myself yet, I’m a tiny step closer than I was this time last week.
Balut, step by step
My friend Ryan forwarded me this email where a friend of his documents his experience eating Balut. It’s revolting.
i don’t know if you all have heard of balut, but it is possibly the nastiest food on earth. it consists of a partially formed duck fetus being boiled in it’s shell then consumed in the following fashion: drink the fluid through a small hole in the top, extract and eat the yoke (which is veiny), then finally crunching on the fetus of the bird (i bailed and called my mother before this step). this one is apparently a lot younger than recommended, but i was able to make out more parts than i would have liked. i was truly disturbed as the last pic shows.
Another day, another blog platform
HappyConsumer has come full circle. This blog started out life on the WordPress platform. It spent some time on the quite nice (but not quite what I want now) Tumblr. Last week, I tried moving to Chyrp, but it’s really not ready for prime time. As of today, we’re back to WordPress (using the new version 2.5) and, I have to say, it’s nice to be back.
I have big plans for the site. I’m going to be taking it beyond the link and photo extravaganza that it’s been the past year or so. I hope to include some longer posts, some interviews with interesting food people, some original video content (!), and more. (I say “hope” because I really don’t have much time for any of this, so we’ll see what happens over time.)
If you read back through the old posts, you’ll likely notice that things are kind of broken when it comes to links out to other sites. I’m going to be cleaning those up over time. The design (such as it is) will also be changing over time. In the meantime, let’s just focus on the here and now.
If you come across any major problems, please let me know. Otherwise, let’s get back to the food.