Saturday, December 13, 2008

How to Eat
Terrific video of Michael Pollan, author of Omnivore's Dilemma & In Defense of Food, speaking at the Google campus. He is often quoted, "Eat food, not too much, and mostly vegetables."

Here's a list of how Pollan suggests we try to eat. I agree.

1. Don’t eat anything your grandmother wouldn’t recognize as food.
2. Avoid foods containing ingredients you can’t pronounce.
3. Don’t eat anything that wouldn’t eventually rot.
4. Avoid food products that carry health claims.
5. Shop the peripheries of the supermarket; stay out of the middle.
6. Better yet, buy food somewhere else: the farmer’s market or CSA. (Find your local market)
7. Pay more, eat less.
8. Eat a wide diversity of species.
9. Eat food from animals that eat grass.
10. Cook and, if you can, grow some of your own food.
11. Eat meals and eat them only at tables.
12. Eat deliberately, with other people whenever possible, and always with pleasure.

Tuesday, December 09, 2008

Happy, Squeaky Boy in the Snow

I don't usually blog without some food angle, but this is just too adorable not to share. The day before Brooklyn had our first real snow, I saw this fake snow and the little boy dancing along to carolers. The joyful noises he's making are so great.

Saturday, December 06, 2008

Holiday Foodie Gift Guide
Here’s a list of great gifts for your friends and family (or even yourself) who think there is nothing better than roasting squash with maple syrup and sticking your hands in a raw turkey. There’s a mix of things I have and love and things I desperately want.

The Sylvia Plath Oven Mits from are $28. This is so sick and wrong… I love it. Even better would be to pair it with The Unabridged Journals of Sylvia Plath.

How to Cook Everything, Mark Bittman. You might know him from The New York Times food section. This is my favorite go to cookbook. I have cooked at least a quarter of it and have always been pleased with the results.

How to Eat, Nigella Lawson. Love her, love her recipes and love her breezy intimate writing style. Within a few pages you’ll have her soothing voice in your head. I also am a fan of Feast, where she tackles holiday cooking. It's too bad The FoodNetwork buries her new show at the early Saturday time slot.

Devil in the Kitchen , Marco Pierre White's biography. The original bad boy abusive chef, who makes Gordon Ramsey look like a wuss. Fascinating read, I made my way through it in two days. You won’t be able to put it down.

Kitchen Confidential: Adventures in the Culinary Underbelly, Anthony Bourdain. His seminal work, written in the early morning before he went to work the line at Les halles. Find out why you might never order fish again on a Monday.

You might also consider a subscription to Gourmet or Saveur. I really can’t recommend Bon Appetit any longer. Last year's subscription was just not inspiring and the photos are ugly.

Stocking Stuffer
Astronaut Ice Cream 10 packages for $25: Sweet, chalky, freeze-dried goodness. Give them to all your friends and family

Under $15
Embroidered Dish Towel $6.40: (left) I found this on and I think it the cutest gift ever.

Cookie Scoop $10.95: I have one and love it for shaping cookies and mini meatballs very quickly.

Microplane $15: I love mine and probably use it a few times a week for grating garlic, as opposed to mincing it. It’s also great for parm cheese or nutmeg.

Instant Read Thermometer $10: Every cook should have one of these, but not everyone does. Great stocking stuffer.

Under $25
D’Artagnan Black Truffle Butter (1 lb.) $20.99: Smear it on bread or toss it with pasta. Yum.

Vacuum Sealer $23.99: This looks like it could be a great gadget for when you make a big batch of stew or soup. Freshlock bags are recommended for the microwave and boil-in-bag cooking and features a labeling strip to record the contents, weight and date stored. I've never used it.

Under $60
Grill Pan 12-Inch Shallow Round Grill Pan $54.95: I've been wanting one of these pans for awhile now. Great for searing steaks, fish and even halloumi. Wrap it up with a jar of fig jam and a package of the cheese.

Under $100
D’Artagnan Foie Gras Sampler $69.99: Want, Want, Want. It comes with Medallion of Duck Foie Gras with Black Truffles (6 oz.), 1 package of French Kisses (6 Armagnac-soaked prunes filled with creamy Duck Foie Gras),Terrine of Duck Foie Gras, Small (8 oz.), and 1 package of Organic Charcuterie Crackers. I've never had this package, but have tried many of their other products and have been pleased.

Immersion Blender $59.99: I got one of these last Christmas from my brother Steve last year and it was my favorite gift. I will never ever have to puree soup in a blender. The attachments it comes with are also really handy, whisk and a mini-chopper for jobs that might be too small for your large food processor. I've been chopping up 2-3 heads of garlic and storing it in small jars in olive oil.

Help me add to the list. What do you want for the holidays? Leave your wish in the comments section.

Monday, November 24, 2008

Baked Pecan Maple Apples
This recipe is for Mandy. I was trying to Twitter her instructions, but realized this recipe deserved it’s own blog post. In addition to it homey apple flavor, the brown sugar and pecan topping becomes unbelievably crunchy. I haven’t experimented with it yet, but have been considering drizzling them with a little molasses along with the maple syrup.

  • Apples, cored and not peeled
  • Equal amounts brown sugar and chopped pecans, mixed
  • Maple syrup, for drizzling
  • Cinnamon
  • Little nutmeg

Preheat oven to 350 degrees.
Slice off the top and bottom, to create a flat surface and place in a 2-4 inch deep baking dish.
Drizzle apples with maple syrup, then pack the core with pecan and brown sugar. Top with more of the sugar mixture, packing it on.
Sprinkle with cinnamon and a little nutmeg.
Pour enough water to come up to about ½ an inch up the apples.
Bake in the lower part of the oven until quite soft, about an hour. Press the side of the apple to test.

The apple you choose is key. Here’a link to choosing baking apples.
This is great served as a side dish during a turkey or ham dinner. It’s also a delicious served hot with vanilla ice cream.

Tuesday, November 11, 2008

Funny Old School Lunchroom Manners Film

I stumbled on this video at An amazing repository of free movies, films, and videos. This library contains thousands of digital movies which range from classic full-length films, to daily alternative news broadcasts, to videos of every genre uploaded by Archive users. Many of these movies are available for download. My favorites are the films made for schools in the 50's and 60's.
The best line is a narration moment is "Phil always enjoyed the lunch in the cafeteria. It tasted good and was good for him." Too bad that is no longer true.

Friday, November 07, 2008

I Go Casserole Crazy in Brooklyn!
Eric Rochow of and I trekked out to Williamsburgh to celebrate the publication of the new cookbook Casserole Crazy with the lovely author Emily Farris. We tasted her delicious casseroles, debated the merits of ramen and just generally food-geeked out at The Brooklyn Kitchen (a totally kickass cooking goods store).

Tuesday, November 04, 2008

Ale and Cheese Soup
That’s right, beer and cheese brought together in a creamy soup. Great for the first few cold days of autumn or save it for a snow day. Use any of the leftovers for a cheese sauce over steamed broccoli or an omelet.

4 tablespoons butter
4 tablespoons flour
7 cups of chicken broth, I think Better Than Bouillon is the best tasting one on the market
1 stalk celery, shredded
1 onion or 1 leek, shredded
1 turnip, peeled and shredded (optional, I use it to thicken the soup)
1 carrot, peeled and shredded
2 Bay leaves
3 teaspoons Dijon Mustard
Pinch of Cayenne Pepper
16 ounces sharp cheddar cheese, shredded, I used ½ tangy São Jorge and ½ Kraft Sharp Cheddar
1 bottle of beer
If I make this for company a few chive sprig on top of each bowl would be nice

  1. In a large stock pot, melt butter and sauté onion and celery over medium high heat until softened.
  2. In another pan heat up the stock.
  3. Stir in the flour into the onions and sauté for a minute or two. You’re cooking the raw flavor out of the flour.
  4. Stir in the hot stock and remaining vegetables/seasonings/beer. Bring up to a boil and reduce to a simmer.
  5. When all vegetables are tender remove bay leaves and puree either with a stick blender or a traditional blender.
  6. Over medium heat, stir in handfuls of the shredded cheese stirring all the time. Wait for each handful to mostly melt before adding another.
  7. You can add a little more beer or milk at this point if it seems too thick or pungent, but just a very little at a time and keep tasting.
  8. Sometimes top with shredded sharp cheddar or chive sprigs on top of each serving.

  • I find it easiest to put all the vegetables through the shredding disk of a food processor, taking care to set aside the onion and celery as they are sautéed first. Then you can run your cheeses through the same shredding disk.
  • Clean your pots after pouring the leftover(if there is any) soup in to a storage container. The cheese will congeal and be difficult to clean after a few hours.
  • Feel free to substitute just about any other vegetables for the carrot and turnip. The key is the beer and cheese. I’ve used Pete’s Wicked and Bass Ale in the past, and for cheese Dubliner and extra sharp Tillamook.
Voting in Brooklyn!
I voted today and found out that if folks knew their district they could bypass an initial 30-40 min. line. I was lucky enough to have brought my voter confirmation form that stated mine.

Saturday, October 25, 2008

Behind the Scenes at The Food Network Shoot

I was invited to a Supper Club in Brooklyn recently that also happened to be shooting the meal for a web show that The Food Network will launch sometime soon. I ended up helping out in the kitchen making a quick tahini sauce for their really inspired mini falafel appetizer.
This is a quick glimpse behind the scenes. I also talked with one of the housemates who lives in this Brooklyn loft, but isn't one of the cooks.

Friday, October 24, 2008

Nokia Picked Me! They Like Me, They Really, Really Like Me.

Nokia will be loaning me their new N96 phone to take on a test drive. One of 20 video/new media types for this project chosen from around the world, I'll be documenting a day in my life and letting you know my thoughts on this device(If warrented, I'll be harsh). My question for you is what should I shoot? I produce shows that revolve around food, but I'm also in the tech industry and working on a startup of my own.

I spend time in Brooklyn and also Manhattan.
There should be some classic NY moments, some food, maybe a geek out technology moment, certainly some social media, but I really want to know is what you'd like to see me do. I think it should culminate in a big party that night so I can get all of you on this documentary too. Stay tuned for details about that.

Here is some of Nokia's request that I participate:
"We’re offering trial N96s to 20 social media and video enthusiasts to film mobi-documentaries of ‘a day in their life’.

Basically, we’d like you to create a mobi-documentary using the video functionality of the N96, capturing the passions and activities that make up your day. This will be uploaded onto Nokia viNe, their new site currently in beta (you can check it out here: and geo-located with GPS, so we have a nationwide video collage of what our very individual trialists do with their day.

At the link above you can see the map of the world with dots pointing out our locations. I'm very much looking forward to getting in touch with the other participants.

Thursday, October 23, 2008

Quick Broccoli Soup
This is a tasty warm recipe for the cool weather we’ve been having in New York. You can replace the broccoli with one bag of frozen peas, or if you’re Andre Sala and have celeriac on hand, and you’ve got a different but equally delicious soup.

1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
5 tablespoons butter
3 tablespoons flour
7 cups of broth, I am a huge fan of the brand Better Than Bouillon
1 stalk celery, thinly sliced
1 onion or 1 leek, minced

  1. Divide broccoli into florets and chopped stems.
  2. In a stock pot simmer florets in 7 cups of broth until tender. Remove and set aside.
  3. In a seperate deep pan melt butter and sauté onion and celery over medium high heat until softened.
  4. Stir in the flour and continue to sauté until the flour turns a light shade of brown. The color change lets you know that you’ve cooked the raw flavor out of the flour.
  5. Ladle a cup or two of hot stock into the flour pan and stir until well combined, then pour this back into your stockpot. Simmer until all the vegetables are tender.
  6. Puree broccoli stalks, onion, celery mixture. I’m lucky enough to have received a stick blender last Christmas thanks to my older brother (thanks Steven!), but you could also use a traditional blender.
  7. Once pureed, add the florets back in and simmer until heated through.
  8. Season to taste with salt and pepper
  9. Sometimes, as in the photo above, I add in a little cream to the top of the soup.

Tuesday, October 21, 2008

Molecular Gastronomy and Me
This field of cooking is something that has appealed to me since I first read about it. In addition to being a cook, I'm also a science geek with a degree in Biotechnology. The idea of chefs and chemists working together is so exciting. When the opportunity to eat at WD~50 in the Lower East Side with my pal Steven Cobb I jumped.

It was the most unique meals of my life and I was lucky enough to go into the kitchen and thank Chef Wylie Dufresne. I'm sure it's annoying to have people come into your kitchen, but he was a good sport about it. I did have to put him in a headlock to get this photo, but it had to be done. :)

Here is the 12 course tasting menu we had:
  1. Chicken terrine, tikka consomme, cranberry, watercaress
  2. Grilled corn pebbles, lime mayo, scallion
  3. Knot foie
  4. Horseradish chestnut soup, smoked mackerel, verjus
  5. Eggs Benedict
  6. Crab tail, soy bean noodles, cinnamon dashi
  7. Chicken liver spaetzle, pine needle, radish, cocoa nib
  8. Beef tongue, cherry-miso, fried quinoa, palm seeds
  9. Ricotta, capers, frozen honey
  10. Jasmine custard, black tea, banana
  11. Toasted coconut cake, carob, smoked cahew, brown butter sorbet
  12. Concord grape sorbet-black sesame

Here is a shot of the most delicious morsel I've ever put in my mouth. It was only 5 small kernels of the Grilled corn pebbles, but each one was a revelation. Smoky and sweet with a shocking dry texture. The odd thing is that after I ate all 5 I was satisfied. The flavor was so profound I couldn't have eaten any more that night, though I'd love some right now.

Can we have better food through science? Maybe, but I think what I appreciated most about this dinner was the playfulness of the menu. Turning conventional food on its head.

Saturday, October 18, 2008

Pickle Sorter in Pittsburgh
Thanks to the nice folks at VisitPittsburgh I've been running around the city taking photos, shooting videos and having a great time. Big thanks to Kristin Mitchell for organizing a few great days in her city. Here is one of the videos I thought was fun. I was hanging out at the Heinz History Center and came across a display that made me giggle.

Monday, October 13, 2008

My Interview with Chef Tyler Florence.
Recently Ashley Cheng, who works with Ocean Spray, invited me to see the cranberry bog they had built at Rockefeller Center. Later on I hit the after party, which as you'll see, was on a spectacular rooftop garden. I had an amazing time and snagged this interview with Tyler.

Sunday, October 05, 2008

The Food Network Supper Club Shoot
Last night I was lucky enough to enjoy a truly memorable evening with author Lyn Stallworth of The Brooklyn Cookbook at Mark Low's Supper Club. What made it even more exciting was the presence of The Food Network's crew. This video will give you a glimpse of how they have decided to shoot online shows. I'm curious what they'll do in the editing room.

They were shooting the dinner for an episode of an online show called Kitchen Conspirators. The food was lovely and I really enjoyed meeting Mark's 3 roommates. And, no I didn't shoot that poor Food Network staffer with his pants falling down on purpose. :)

Saturday, October 04, 2008

Autumn is Beautiful
My local green market is at Grand Army Plaza in Brooklyn, and today I stopped in to say hello to Cathy of NotEatingOutInNewYork who was teaching folks walking by how to make a simple risotto. It smelled wonderful. Maybe she'll share the recipe with us.
While I was there I was overwhelmed by the variety of pumpkins, squash and gourds that our local farmers are growing this year. Here is one of my favorite displays.

Here are a few of my recent Recipe Tweets. A tasty recipe in 140 characters or less.

I wanted to focus more on the Vice Presidential Debate than dinner so whipped this up.
LazyDebateDinner MarinateChickParts in ItalianDressing dipin BeatenEgg dredgein 1/2PankoCrumbs 1/2ParmCheese ButterPan Bake400 ~45min

The following is a quick marinade recipe you could use on chicken or beef.
@girlgamy Marinate at least two hours or more in 1TbspOf: oil, lime juice, soy sauce, garlic, ginger, pepperBroil rare about 4 min each side

Brussel sprouts: Simmered til tender, dry and roast in plenty of olive oil, salt, pepper. 400 degrees

Here's some food news that disturbed me.
Cadbury recalls Chinese-made chocolates. What is up with China? When is poisoning folks a great business model?

Please let me know if you try any of these recipes. Thanks guys. Love the comments. Follow me on Twitter if you like to eat as much as I do.

Saturday, September 20, 2008

Manual Meat Grinder is my New Toy

I found the kitchen tool I've been coveting for years at a yard sale this morning. It’s a manual Enterprise Tinned No. 10 Meat Grinder. You put various meats or even fruit into the top funnel and as you turn the crank a gear inside forces the meat/fruit through the perforated plate. I think the No. 10 refers to the size of the hole in the plate. You can see on the handle it was produced in 1884 in Philadelphia.

I am really excited to make my own hamburger meat, pate and sausages. The only problem is it needs to be refurbished. There are some rust spots and because it is tinned, anywhere there is rust means the tin has been eaten off of the cast iron. Looks like I have a few options including scouring pads, lye and maybe electrolysis. You can read more about why tin is used as a protective coating for the iron here.

I found a good resource at the Wagner and Griswold Society, an online community for cast iron and aluminum cookware collectors. There were a few posts that deal with how to clean up tin coated kitchen tools. The best part was it was only $5, sold to me by a couple who were having a baby and wanted to trade in knickknacks for Playschool. They never used it in the kitchen, it was just hipster object de art for them.

Thursday, July 31, 2008

Grace’s Overnight Pickles
Crunchy, tangy and the little sweet. It’s as simple as bringing a pot of vinegar, sugar and spices to a boil and pouring it down over salted sliced cucumbers. These pickles stay crunchy thanks to the extra step of salting the slices and letting them sit under ice for a bit. After you try my recipe check out the Cuke and Zuke Fest that Deb Puchalla, editor in chief of Martha Stewart's Everyday Food magazine put together.

Actual prep time: 20 minutes

2lb of pickling cucumbers, also called Kirby, you can sub supermarket or English cukes
2 Tbsp kosher or other coarse salt
Ice to cover pickles

Pickling Mixture
½ tsp celery seed
1tsp mustard seeds
2tsp coriander seeds, bashed
2tsp whole allspice, bashed
¼ tsp ground clove
2 bay leaves
¼ tsp turmeric
pinch crushed red pepper
2 crushed garlic cloves

3 cups apple cider vinegar
1 ½ cups sugar
1 ½ Tbsp molasses

1. Slice 2 lb pickling cucumbers skin on, also called Kirby cucumbers, into approximately ¼ inch wide rounds. I have a fancy kitchen doodad that gives me a crinkle cut, but there’s really no need.

2. Toss with 2 tablespoons of coarse salt, top with lots of ice cubes and let it sit in the fridge for 2 hours. The salt draws out some moisture and keeps pickles crisp.

3. In the meantime, add pickling mixture to a saucepan. Bring to a boil over medium high heat and reduce to simmer for 4-6 minutes to dissolve the sugar.

4. Once cucumber slices have sat in the salt and ice for about two hours, drain, remove ice and rinse.

Place in heatproof, non reactive bowl, bring pickling mixture back to a boil and pour over pickles.

5. When they’ve cooled pack them into a clean glass or ceramic container and pour liquid over them and refrigerate. I like to use leftover pickle jars. The pickles are delicious once they’ve chilled, but do taste their best after a few days after marinating in all those wonderful spices and garlic. They’ll keep for a few weeks in the fridge.

If you want to try other simple pickle recipes I highly recommend Quick Pickles: Easy Recipes for Big Flavor by Chris Schlesinger a great Boston chef.

Sunday, July 20, 2008

Unfancy is the New Fancy
Grace interviews Tom Mylan cofounder of Brooklyn's Unfancy Food Show about what makes his event so much fun and what kind of noise it takes to cause mass produced pigs to keel over and die.

The amazing photos in the video of Tom giving a Pig Butchering Class at The Brooklyn Kitchen are courtesy of Adam Fields. Grub Street over at New York Magazine have a great interview with Tom here.

Monday, July 14, 2008

Recipes in 140 character

On an almost daily basis I use a microblogging and social media site to post recipes. You can follow @gracepiper. Here are few of the latest.

Sunday, July 06, 2008
EasyEggplant Parm.Dredge slices in beatnEgg then halfBreadcrumb halfParmCheese. Bake375 tilbrown turn, top with SauceMozzParm broil to brown.

Monday, July 07, 2008
Watermelon Blast: TossinBlender 3cupchunked frozen watermelon, mintleaves, 3/4cupRum, 1/4cupMintSimpleSyrup(c my blog for syrup recipe)

Monday, July 07, 2008
Tahini Sauce for Lamb:1/2 teaspoon minced garlic1 cup tahiniFresh lemon juiceSalt Stir in lemon juice will thicken KeepStirring tilLikecream

Sunday, July 06, 2008

Blueberry Smash! Cocktail

Learn to make a cool, blue drink for a long, hot summer.

Yield: 1 serving (4 ounces each)


* 1 1/4 ounces Citrus Vodka
* 2 ounces of fresh mint simple syrup (see recipe below)
* Small handful of ripe, plump blueberries
* Splash of fresh lime juice
* Seltzer water

Prepare mint simple syrup. In an old-fashioned style glass, add blueberries and about ½ ounce of mint syrup. Muddle (smash) the blueberries against the bottom of the glass until crushed. Add ice, lime juice and top off with seltzer. Stir well. Add more of any ingredient to taste. Garnish with fresh mint and a few whole blueberries

Fresh Mint Simple Syrup


* 1 cup sugar
* 1 cup water
* 1 cup fresh mint leaves

Combine sugar, water, and mint in a small sauce pot. Bring to a boil, reduce heat to a simmer and cook just until sugar is completely dissolved. Remove from heat and cool before using.

Thursday, July 03, 2008

Monday, June 30, 2008

MicroRecipes in 140 Characters.

MicroRecipe Chicken: SoakChickenDrums in 1cupMilk1TbspVinegar(makes buttermilk)overnight, Dredge in ParmCheeseGarlic/OnionPowder Bake350~1Hr

This makes a tender, moist piece of chicken with a nice crust. Sometimes I spoon a tablespoon of melted butter and garlic over each piece before baking.

Battle of the Food Shows!
UnFancy Vs. Fancy

I shot some great interviews with the wonderful foodies at the UnFancy Food Show out of Brooklyn today. Tomorrow I shoot at The Fancy Food Show at the Javits Center in Manhattan.

Folks I enjoyed talking to-

Salvatore Brooklyn Ricotta: I hate to admit it, but I've NEVER liked ricotta. This fresh, wonderful, creamy stuff has turned me not only into a convert, but into an evangelist. It is good, it is fresh, it is not the ricotta you might buy in the grocery store with a slightly off smell. This is the real deal.

Scott Gold author of The Shameless Carnivore: It's true, he is a complete degenerate when it comes to how much he enjoys meat products, and that is why he is wonderful. His book is terrific and you should all go buy two copies; one for you and one for your brother's vegetarian girlfriend.

Wednesday, June 25, 2008

Recipes in 140 Characters or less.

Garlic Spinach: Saute MedHeat1mincedgarlicclove 1TbsnPeanutOil toss in washedFreshSpinach, stir til softened stir in S&P toTaste

Tuesday, June 24, 2008

Bad Brunch, Bad

If I’m eating at your restaurant and the tastiest item on my plate is the ketchup, you have a serious problem.

When I eat out I have this crazy voice in my head saying things like, “Under seasoned, overcooked, this came out of a can/bag/box, this chef doesn’t give a shit!” I just like thoughtful cooking, it doesn’t need to be great, I just want the chef to have put in a modicum of effort. This past Sunday morning my internal monologue went into overdrive at brunch at Elementi on 7th Ave in Park Slope, Brooklyn. I ordered the Eggs Benedict and a side of spicy sausages made in-house.

Here are just a few of the problems:

The Poached Eggs: Overcooked. Sad. Congealed yolk. (If you click the photo above you can see it up close in all it's poorly cooked glory.)

The English Muffin: It wasn’t toasted, it was mushy, and a little butter would have been nice.

The Sauce: The only thing the chef got right in this hollandaise sauce is the color. Bland, no flavor, no salt, no seasoning, no acid. Clearly nobody tasted this before sending it out of the kitchen. Really godaweful.

The Potatoes: Insipid and limp. They'd only been browned on one side and hadn’t been seasoned with salt and pepper properly. If they'd been crisp at one point, they weren't by the time they'd gotten to my table. I wouldn’t be surprised if they’d sat around for awhile in the kitchen waiting for me to order them. The menu called them hashbrowns. Fail.

The Greens: Clearly bagged bitter greens, which I have absolutely no problem with, if properly dressed. The balsamic vinaigrette's acid, oil, salt, pepper ratio was off, off, off.

The Sausage: Homemade and tasted very good. Nice seasoning, I liked them…. Except for how they looked. As you can see in the photo, there is definitely something turd-like in the appearance. For $3 I got three tiny 2-3 inch by 1/4 inch sausages, for plating 2 larger would have looked more appetizing. In the video below I'd already eaten 2 before it occurring to me I should video it.

Unlimited Drinks for $7: That would be great if my Bloody Mary tasted like more than canned tomato puree with lots of horseradish. Didn't anyone taste that drink mix before sending it out to customers? Doubt it.

Really disappointing.

Elementi ** out of 5

140 7th Ave, Brooklyn 11215
Btwn Carroll St & Garfield Pl

Monday, June 23, 2008

Recipes in 140 characters: Grilled Peaches

Halve v. ripe peaches, remove pit, brush with equal amounts molasses and lime juice, freshly ground pepper and toss on the grill til charred.

Saturday, June 21, 2008

Asian Un-Dumplings

I’m not really a fan of the outside of a dumpling, so here’s my take on tastiest part. It's similar to a Shanghai dish called Lion's Head. Next time I'll add in 4 dried shitake mushroom ( soaked, rinsed and finely chopped ) and 3 canned water chestnuts for more crunch.

1lb Ground Pork

1 Egg

1 cupMincedScallion

3 tablespoon Kikkoman Soy Sauce (La Choy is absolutely the worst soy sauce, bad taste and worse smell)

2 tablespoon Sesame Oil

1 tablespoon each minced fresh Ginger & Garlic

1 tablespoon Dry Sherry or Rice Wine Vinegar

2 tablespoons of freshly ground Black Pepper

Mix together really well, then add in:

2 cups shredded Nappa Cabbage

Roll in walnut size balls and bake about 15 minutes at 400 degrees. Keep your hands damp to reduce its sticking to you. Cut one open to make sure they are cooked through. Next time I may try steaming them.

Serve with equal parts soy sauce and rice wine vinegar.

Thursday, June 19, 2008

Recipes in 140 Characters or Less!

Goi Du Du (Thai Green Papaya Salad) 1lbShreddedGreenPapaya, 2clovegarlic 2tspsugar 1/4cupWhiteVinegar 1TbspSriracha FishSaucetotaste

Tuesday, June 17, 2008

My coverage of The Webby Awards for Viral on Veoh.

The highlights: Tay Zonday serenading me, asking Dir. Michel Gondry(Dir. of Eternal Sunshine of a Spotless Mind) who he'd put his money on if David Byrne and Steven Colbert got in a bare knuckles fist fight, and meeting the adorable Alex Albrecht. I was lucky enough to be shot by Adam Quirk of WreckandSalvage, who came up with some great whacked out red carpet questions to ask. My favorite was, "What are you wearing, under what you're wearing?". Unfortunately, it didn't make it off the cutting room floor.

Online Videos by

More winners who rocked my world, but didn't make it into the video. Veoh edited the show, but Sunny is sending me back the tapes. I may take a stab at my own take on the footage.
  • Meeting the awesomely funny David Wain of Wainy Days . When your done watching all my videos you should go watch all of his. I also told him he should move to my neighborhood in Brooklyn, and he told me the other douche press had not seen his show, but I did!
  • Asking one of the creators of The West Side Adam's question, "What are you wearing under what you're wearing?" He was a good sport and his web series rocks. It's an urban western that has great acting, script, and shot and edited beyond pro. These guys are the real deal and doing amazing work

Sunday, June 15, 2008

My Twitter Cookbook

I’ve been experimenting with using Twitter as a way of microblogging recipes that I cook in my everyday life. If you aren’t familiar with it’s a social media site that lets you stay in with friends, acquaintances and in some cases total strangers in 140 character posts. Here is the best explanation I’ve seen made by CommonCraft in the form of a fun video. My twitter name is my name with no spaces @gracepiper. If you want me to follow you after you've signed up use @gracepiper in a Twitter and ask me to add you back in.

Twitter Recipe One (This on took two tweets)

Best Baba Ghanoush Halve 2Eggplants rubwithEVOO RoastCutSideDown 400degrees tilSoft chopwithskinON Processwith 1/4cupTahini Juice1Lemon 2mincedGarlic

Cloves 1TbspCumin Add more of any of these &S/P to taste.