Whenever my father talks about cooking during the Vietnam War, he always mentions S.O.S. (sh*t-on-a-shingle) S.O.S. was made by cooking crumbled ground beef and adding it to a cream sauce. This ground beef cream sauce mixture was then poured over fried potatoes, and then the whole dish was topped with a fried egg. S.O.S. has dozens of variations (sometimes with chipped beef or tomatoes), but one thing was consistent–S.O.S. stuck to the ribs–it filled you up and kept you going for a long time. Wartime fare has come a long way–and even has a global foodiness-factor to it. New York Times writer Ashley Gilbertson put together an awesome piece on soldier grub today–chronicling the rations soldiers are provided with, sorted by country of origin. Here are a few other samples. Check out the full article here.
OMG. Sometimes food just makes me smile–especially desserts. Their cuteness, their sugary sweetness, their design, their color! “6 Layers of Sexy,” a cake designed and baked by blogger Vintage Sugarcube made me giddy all over. One look at those super adorable photos, and I felt my teeth start to sting with sweetness! Check out all of the photos here and the recipe here. For now, more instant eye candy for you.
Great piece in the New York Times yesterday on rosé–never to be confused with that white zinfandel crapola. NYTimes.com: Rosés, with all due respect (June 7, 2010)
Everytime I receive the latest issue of New York Magazine, I flip to their in season food page. It showcases a fruit or vegetable or meat or cheese that is in season or of-the-moment, and a NY chef presents a simple recipe starring that special ingredient. All of these recipes were long held on their website, but the viewer experience wasn’t nearly as lovely as the print edition. They just got it right–check out the new NYMag.com Recipe Archive. And drool over their photography.