Tag: Village Voice

50 Shades of Grey Culinary Guide: Village Voice

Posted on by Holly in Village Voice

You could skip through 50 Shades of Grey, reading only the sex scenes, but you’d miss out on so much. Like witty email exchanges between the main characters, Christian Grey and Anastasia Steele, or extensive three-way discussion between Steele, her inner goddess, and her subconscious about whether she should let billionaire Grey spank her or not.

But let’s be real: You would, most importantly, miss all of the steamy food moments. Food is a big thing in 50 Shades of Grey and not in an erotic way, so don’t get excited/grossed out (depending on your inclinations).

Read more of this post on the Village Voice’s food blog, Fork in the Road

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Hand pulled vs Knife Peeled Noodles: Village Voice

Posted on by Holly in Village Voice

If someone plopped down two steaming bowls of noodle soup and asked you which was knife-peeled and which was hand-pulled, what would you do? What if they said your life depended on correctly identifying which is which?

You would panic. Then you would wish you had barged into the kitchen and demanded to watch the chef’s every move while they were being made. For the knife-peeled noodles, you would’ve seen the chef shaving thin sheets of dough off of a giant log, kind of like pulling off slivers of the world’s largest string cheese with a knife.

If they were hand-pulled, you would have been mesmerized by the chef’s twisting and swinging of noodles around like a jump rope, occasionally slapping them against the counter in a way that may remind you of a really unfortunate deep tissue massage you once had.

Read more of this post on the Village Voice’s food blog, Fork in the Road

Halloumi Cheese: Village Voice

Posted on by Holly in Village Voice

If Halloumi was single and it had an online dating profile, it would probably say, “Hi, I’m a cheese from Cyprus. My friends describe me as salty, crispy, chewy, and squeaky.”

And it’d be true: Halloumi is all of those delightful things, which is lucky because it isn’t exactly pretty. Typically packaged in shrink wrap and slapped with a text-heavy label (“The Grilling Cheese of Cyprus!” or “The taste of tradition!”), it looks more like a misshapen block of tofu than an exotic imported cheese.

You should know, before you get all judgmental, that Halloumi is actually a heavily regulated cheese, required to meet standards and certifications much like its fancy French friends. Nonetheless, you’ll find it at hanging out in the fluorescent harshness of the milk and yogurt section of your local cheese shop, not the posh, temperature-controlled display case where those little turds of ash-covered goat cheese luxuriate.

Read more of this post on the Village Voice’s food blog, Fork in the Road

DIY Wonton Soup: Village Voice

Posted on by Holly in Village Voice

Wonton soup is a love/hate kind of soup. Sloppy in a good way, filling, cheap, feels like a healthier choice than pork fried rice–it seems to be a great idea.

Then it arrives by bicycle, and there are too few wontons (now shredded into confetti), debris of micro-diced mystery meat, some oil-slicked broth, and maybe some scallion driftwood, if ordered from a fancy joint. You eat it anyway, but you know this will happen again and again and again. Delicate-skinned wontons were just not made for road trips.

There has to be a better way, right? Like making your own with store-bought wonton wrappers! Giada de Laurentis uses wonton wrappers to make ravioli pretty much every show, and she does it in like, 5 minutes, tops. It’ll be easy and delicious, right?

Wrong. Well, about one of those things.

Read more of this post on the Village Voice’s food blog, Fork in the Road

Avocado on Toast: Village Voice

Posted on by Holly in Village Voice

Forget everything you thought you knew about what you wanted for brunch. No more gloggy, room-temperature eggs benedict or sugar stuffed french toast topped with whipped sugar.

The Australian cafe contingent in Brooklyn has the antidote to the heavy brunch dish: avocado on toast.

Read more of this post on the Village Voice’s food blog, Fork in the Road