Who wants to see this with me?

Chocolate Chip Perks

Check out the article in the New York Times about winning customers over with chocolate chip cookies.   I've always resented certain airlines that only provide chocolate chip cookies to business class, while those behind the repressive curtain in Coach, have to flip though a tattered in-flight magazine, while inhaling the intoxicating aroma of the coveted confection that wafts though the stuffy cabin. Food perks should be doled out to the masses... or just  give me a transcontinental ticket in Business, pretty please.

Via: The New York Times

Snoop and Martha Make Pot-Free Brownies

No spacecakes today, Snoop!

 Thanks to my friend, Amy, for the link...

Via: WNYC.org

Hamburger Macaron

I love this.  So adorable. 

Via: Eatmedaily.com

Sunday Delight: Will Cotton Bakery/Art Event

At 40 Great Jones Street today! I bought pink peppercorn, gingerbread, and salted caramel macarons at the artist, Will Cotton's baking/art event. Don't miss the stunning and eye-catching painting of an Aphrodite-like model in the buff splayed out on top of a puffy cloud of pink cotton candy!

Prikle - Dubrovnik doughnut

Sent via BlackBerry by AT&T

Hamburger Doughnuts

Adorable! I want to serve this at my next birthday party!



Via: Serious Eats

Comment Card: Butter Lane

It was my friend's birthday, so I headed over to Butter Lane to pick up some cupcakes. Located in the East Village, the shop is very small and designed for take-out and made-to-order customers.  If you are looking for a confection and coffee after some retail therapy, don't go to this place--unless you can snag the bench outside of the store.  

  

The major pro to this cupcake place is the delectable array of  icing choices: raspberry, strawberry, chocolate, vanilla, coconut,  key lime, etc...A choice between American or French Buttercreams are given.  I ordered the raspberry, vanilla, strawberry and chocolate cupcakes and sampled the raspberry cupcake. The raspberry icing wasn't just pink, but actually tasted like raspberry! Overall, the icing wasn't cloyingly sweet and there was the perfect amount slathered on the cake. Unfortunately, the cake was dry and crumbly.  Perhaps, it was because I bought an old batch, but it wasn't the best cupcake I've had.  Oh well,  there are plenty of other cupcakes to try in this city! 

Butter Lane 

123 East 7th Street

East Village 

Pig Candy

This seems like an interesting treat, or at the very least a playful attempt in originality. There is a Filipino chocolate breakfast rice porridge called Champorado that is at times eaten with dilis--tiny, crispy anchovies. The salty/sweet taste combination seem similar to the choco-bacon. Sorta.

Roni-Sue's Chocolates

(212) 260-0421

120 Essex St, Essex Street Market # 24 (at Delancey)  New York, NY 10002

Via: Three Buck Bites

Vittles for the Week: Cake Pops, Pig Problems, Slow Food, and the Best Burger in NYC

Food related links from the interweb...

PRECIOUS! How to Make Cake Pops: What a charming idea for a dessert! Looks pretty easy to make too...
Via: Apartment Therapy and Bakerella

A Pig Problem: 2 Commentary pieces (Our Pigs, Our Food, Our Health, and Pathogens in our Pork) by Nicolas Kristof detailing the health risks that Americans may encounter because of the overuse of antibiotics on livestock. "Seventy percent of all antibiotics in the United States go to healthy livestock, according to a careful study by the Union of Concerned Scientists — and that’s one reason we’re seeing the rise of pathogens that defy antibiotics."
Via: The New York Times

Alice Waters and Slow Food: She seems slightly affected, but her accomplishments are commendable.

Via: CBS Videos Online

BLIND New York Hamburger Taste-test: Not sure if I agree with the results...
Via: Always Hungry.com

Cheap Chow: Another restaurant guide for the budget conscious. Will be hitting some of these places soon.

Via: Three Buck Bites

Was there an actual General Tso?: A very speedy and articulate explanation of the origins and evolution of Chinese food in America. This came out a few months ago, but I stumbled across it this week, so fascinating I had to share...
Via: Ted.com