Category: Food Gold
Posted on Oct 2nd, 2012
Dr Octagon gets his toast on with Elliot Aronow and Food Gold in the kitchen of NoHo eatery The Smile, check it out…
Posted on Aug 23rd, 2012
Food Gold host Elliot Aronow took Ariel Pink (whose new album Mature Themes is out now) to Jack’s Wife Freda in SoHo to whip up some schnitzel in chef Zach Frankel’s kitchen. As with all things Pink, the results were appropriately fried. Watch this video and check what to do / what not to do when cooking your own thin n’ crispy chicken. Lasst uns essen!
For more Elliot in yer life, check the party for his Our Show zine at Soho Grand next Tuesday, August 28th. Music by Black Spaceship (Cosmo Baker & Prince Language), details on Facebook, and copies of the zine in our webstore.
Posted on Apr 26th, 2012
Posted on Mar 29th, 2012
This week’s Food Gold comes courtesy of a twitter request from our pal Jillionaire. I ask my tweeples to suggest some appetizers to cook up for the column and dude was all “bacon-wrapped dates.” For this version, I decided to dub it out with some very strong Cabreles cheese, but you could just as easily use a mellow goat cheese if the funky stuff is too forward for you. Get in! Recipe after le jump.
As a special Food Gold bonus beat for all the NYC heads, I’ll be hosting a free Underground Eats event at Baohaus tonight at midnight – they’re giving away free baos to the first 100 people to like their Facebook page. Flyer for this after the jump too. Read More
Posted on Mar 8th, 2012
If you thought that cole slaw was the only slaw in town, you are missing out good people. I really love the red cabbage and kale slaw we are going to make this week, mostly because the flavor combos are really modular. I went in a Southwest direction with the lime juice, cilantro and Braggs but you could just as easily go in with fish sauce, ginger and scallions. Almost anything goes! Serve with rich, fatty foods and enjoy. Read More
Posted on Feb 21st, 2012
Posted on Feb 9th, 2012
Seeing that a lot of DJs/producers/gear heads read this site the FG gang and I decided to start up a monthly gadget edition of Food Gold for those of you (and we hope there are many) who want to know about kitchen tools of the trade.
You have my word there won’t be any frumpy tricknology like your Aunt’s “bagel guillotine” or “pickle picker“. We are going to stick to the most crucial tools, the things you will buy once and use for the next ten years across many, many meals.
Short and sweet: if you are eating a lot of fruits and veggies you should get a mandoline. Read More
Posted on Feb 2nd, 2012
Seeing that we are only days from the SxxperBowl, I thought it was only appropriate to do a fun nacho recipe this week. If you have never made chips before, you are in for a treat. Just be mindful that you are working with hot oil and it will be just fine, promise. Pair these guys with fixins including melted colby/cheddar/monterey jack cheese, diced jalapenos, turkey chili (for moms + aunts), ground beef, guac and of course crema and you will be in nacho heaven. Or a stoner’s paradise… Read More
Posted on Jan 18th, 2012
The chef returns! Here’s Elliot’s first recipe of the new year, hope you’re hungry. Stay tuned for more Food Gold goodness on deck.
Baked eggs are near the top of my list when it comes to easy access, low stress brunch time treats. There’s no fussing with emulsifying Hollandaise sauce or messing with delicate vinegar-spiked water baths for poaching eggs. Basically you just need a really good oven proof skillet (or two small ones if you want to make it sexy and do brunch for two post hubba hubba) and something to put it on after it gets out of the oven. You can use a cutting board to rest the hot action on if you don’t have good heat-proof place mats. (I don’t.) The only way to mess this up is to overcook the eggs (watch out, they really start to come together after about ten minutes and cook quickly after that) but since you have me here, you have nothing to fret over. Also if you don’t want to make the yogurt sauce or don’t have the ingredients on hand, you can melt some butter in a skillet, add chili oil and create a real nice butter sauce to drizzle on top. You can also add breadcrumbs for texture. Ok freaks, time to go in! Read More