This week in Food News:
Hudson Yards STINKS!!!
Eater’s Ryan Sutton reviewed some of the most anticipated restaurants in NYC’s newest “neighborhood” and outside of David Chang’s Kawi, hated them all. He summarized Estiatorio Milos, a high-end greek seafood restaurant, “That’s the thing about Milos. You can have a reasonably grand meal here. You can have a reasonably average meal here. And yet the one constant is that on every visit, you feel cheated.” So he awarded it and Wild Ink both 0/4 Stars. He did award Milos Wine Bar 2/4 and David Chang’s Kawi 3/4 Stars.
I wound up in the Hudson Yards Mall last weekend and went to say Hello to former radio show guest Alex Lazaridis
at The Drug Store. This place is just a giant Ode to Capitalism, and I kind of hate it just on principle. It makes sense that most of these places aren’t good, just pretty and expensive.
You can read everything Eater had written about Hudson Yards here
Alexandria Ocasio-Cortez bartends this weekend
Former Bartender and currently the U.S. Representative for New York’s 14th congressional district Alexandria Ocasio-Cortez is going back to her roots and bartending in Queens this weekend. She hopes that her “Margarita and Mocktail game” is still on-point. We here at NotAFoodie are big AOC fans and proud that she represents part of our home borough. We also love her even more now that she wants to you to throw out that old Rose’s Lime Juice only use fresh citrus juices in your cocktails.
Read more about AOC getting back to her roots here
One Whole Garlic
The New York Times tweeted out their garlic and white bean dip recipe that called for an entire head of garlic but not to be afraid. Food Twitter or Garlic Twitter more specifically was not having it. Almost 85,000 people responded telling the New York Times that there is no such thing as too much garlic, especially sweet roasted garlic.
Read more about it here
and view the recipe here
Baller Meals on a Budget
What’s your favorite Budget Meal?
2 weeks ago I cooked up this little diddy. Jasmine Rice, and a Corn and Black Bean Succotash, topped with an Over Easy Egg. I sprinkled some Taijin and Sriracha on it, and it was incredible. Besides the fact that this dish was totally delicious, it probably cost one dollar to make.
Tom and I speak about pimping out your instant ramen and dressing up your dinner leftovers for breakfast. Give the segment a listen and let us know what your favorite baller on a budget” meals are either by Tweeting
them or tagging us on Instagram
Use the Hashtags #BallerOnABudget and #NotAFoodie
All About Pisco with Special Guest Lizzie Asher
Co-Founder and President of Macchu Pisco, Lizzie Asher stopped by the studio to tell us all about Pisco. Lizzie is a good friend of mine and taught me about Pisco in a one on one class two years ago.
Pisco is technically a brandy but it is so much more than that. I believe it to be the purest expression of the grape. When you distill it, you cannot add anything to it, age it in barrels, or do anything else to impart flavor. All you can do is choose the single grape, or a blend, and allow the quality of the grapes to speak for themselves.
Lizzie explains the history of Pisco, various Pisco cocktails, and all the different varietals of grapes that can be used to make Pisco.
The most incredible thing about Macchu Pisco though is their commitment to the farmers that they work with. Macchu Pisco does not own their own farm or distillery so they work very closely with local farmers. They are working with female farmers and are bringing women grape pickers onto the field as well. They also pay their employees a living wage and have been working with farmers to change their agricultural practices. They ask that their farmers don’t spray their grapes with any pesticides but still pay them for what their yield will be