Tag: Food Gold

Food Gold Video Party: Tofu Tacos with Pickled Blueberries

Posted on Dec 9th, 2009

After a far too long (for me anyway) hiatus, FOOD GOLD is back! And since we kept you waiting far too long, we are comin’ correct with a foxy new video recipe.

For this week’s Food Gold Video Party we went on an after hours hang with the original don this column Sammy Bananas and Tyler Kord, the Executive Chef of the mighty excellent No. 7 restaurant in Fort Greene, Brooklyn to cook up some Tofu Tacos with Pickled Blueberries.

Since one of our cameras kept crapping out (perhaps due to alcoholic osmosis) we decided to go with the flow and create our first foray into art-haus culinary cinema. Enjoy!

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Posted in Food Gold, Videos

Food Gold: Pimp Or Skimp? When To Go Big

Posted on Nov 11th, 2009

In these lean times, we home cooks are faced with many fiscal decisions each time we step foot in le grocery shop. Do we get the extra virgin olive oil pressed by beautiful barefoot 22 year old virgins in Tuscany? Or do we go with the Goya? Morton’s salt or the Flor De Sal imported from Portugal by trans-Atlantic pigeons?  For this week’s edition of Food Gold, we’re going to let you know when it you need to go for the top shelf stuff (PIMP) and when any old product will do (SKIMP). Let’s start with the basics that every cook will need in their pantry. Read More

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Food Gold Video Party: Seared Skirt Steak with Panzanella Salad

Posted on Oct 20th, 2009

Due to an outpouring of public support, we are stepping up our game and going A/V here at Food Gold. Exciting!

For our debut episode, we got our friend Julia Jaksic, the executive chef at the wonderful West Village art deco bar/eatery Employees Only, to take us backstage in her kitchen and show us how to prepare and cook an incredibly simple and delicious Panzanella Salad topped with Seared Skirt Steak. Read More

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Posted in Food Gold, Videos

Food Gold: Let's Get Sauced!

Posted on Oct 13th, 2009

In celebration of some new videos from Fool’s Gold’s own Duck Sauce, we’re going to do a special all-sauce edition of Food Gold this week. We want liberate you from having to eat (and pay for) the flavorless, soulless, packaged jars of gunk that the man is trying to pass off on you. Yes friends, it’s time to step up your game and get into HOMEMADE SAUCES. On deck we have a trio of delightful, multipurpose condiments that are a snap to create: mayo, parsley salsa verde and for all you lovers out there, the luscious Beurre Blanc. Let’s go! Read More

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Food Gold: Pork Tenderloin with Walnut Vinaigrette

Posted on Sep 29th, 2009


Image by Derek Erdman

Cookers! For this week’s edition of Food Gold I’m going to post a recipe I tried out last week and add some helpful suggestions for all you home cookz out there. And since I just got done fasting for Jewish holidays, I figured there would be no better intro dish to riff on then a pan seared Pork Tenderloin finished with a really simple and clean Walnut Vinaigrette. Let’s go! Read More

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The Return Of Food Gold: Australia Edition

Posted on Sep 24th, 2009

Hello and welcome to the second debut edition of Food Gold. Before I get going I wanted to give props to the OG FG columnist Mr Sammy Bananas, and the label fam for passing the mantle on to me. Hopefully I can continue the excellent work that the homies have started.

We’re going to improv on these first few posts but expect to get a grip of recipes, videos, travelogues and reviews each and every Tuesday from now until food doesn’t taste good any more. For this first post, I decided to put my best food forward and highlight a few of my favorite tastes from a recent trip to Australia. Dig in! Read More

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Food Gold: Hot Doug's

Posted on Jan 31st, 2009

It’s been a bit since my last Food Gold post, but I couldn’t pass up this opportunity. I’m out in Madsion, WI right now on the third day of my Midwest swing, but yesterday I went to eat sausages with Curt from Flosstradamus and Willy Joy.  The venue was Hot Doug’s, and this was my first trip to Chicago’s legendary dog establishment.  Follow the jump for the whole story.

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