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Adventures Art Restaurants Video

Harlem’s ‘The Edge’ Combines British And Jamaican Dishes With Renaissance Legacy

In Harlem, New York, the building located at 580 St. Nicholas Avenue carries a unique piece of Harlem Renaissance history. Librarian Regina Anderson Andrews, a resident there, would host rooftop and apartment gatherings where literary juggernauts like Langston Hughes, Zora Neale Hurston, and W.E.B. DuBois would show up to and recite their works.

While the Harlem Renaissance has come and gone, the building has still remained a gathering place, thanks to The Edge, a restaurant located on the bottom floor that pays respect to that legacy.

Owned by sisters Juliet and Justine Masters, you can find homages to the legends that roamed the building throughout the restaurant, including a regal portrait of Langston Hughes and a collection of books folks can read while sipping on coffee and enjoying their meals.

The food here, by the way, is a unique story of its own, calling to the childhoods of the two owners. Justine and Juliet are Harlem locals, but have parents from Jamaica and Britain, and grew up eating dishes from both countries.

That has led to some creative and inspirational dishes on their menu, including a luxuriously creamy Jerk Chicken Alfredo, and coconut-crusted fish used for the British staple fish and chips. Ackee and saltfish, a national dish of Jamaica, even has a home here in tasty taco form. One also shouldn’t leave without a glass of homemade sorrel, which Juliet and Justine’s father makes on a regular basis.

With such a unique building history and innovative and tantalizing dishes, The Edge is a restaurant chock full of stories that has made it locals’ favorite.

To learn more about The Edge, check out the full video at the top of this story. The restaurant is currently offering outdoor dining, takeout, and delivery, as well as some limited indoor service.

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Hit-Or-Miss

Gordon Ramsay Has The Best Reason For Catching The Ugliest Fish Ever

Last week, Gordon Ramsay took us noodling — also known as catfishing — in Oklahoma. Ramsay showed us just how difficult noodling is, but admitted that the freshest catfish must be caught by hand.

It turns out Gordon has some advice for catching a conger eel, too. Gordon claims this type of eel is a very delicious fish, but explains that it’s not a popular dish because it’s, “fucking ugly.”

Watching Gordon wrestle with the conger eel’s elusiveness is surprising, because Gordon seems like such a natural fishermen. The conger eel lives in British waters, according to Gordon. However he says the appearance drives people away from consuming them regularly.

Once the eel is wrangled, Gordon causally slices the fish’s spinal cord and the boat heads back to the galley to make some conger ell puree.

Making the puree seems to really change the aesthetics of this dish. The conger eel may be ugly, but Gordon we’ll take Gordon’s word for it when he says it’s “fucking delicious.”

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Tastemade/Snapchat

Everything You Never Knew About Fish & Chips

Fish and chips: one of vaguest, simplest, and most passive of dishes. Naturally, it’s English. Even the salt and vinegar passed over its crunchy exterior politely compliments the white fish and crisp potatoes, with only a subtle bite in the aftertaste (not unlike most English compliments).

By once having a flag in the ground across the globe, prompting the saying “The sun never sets on the English flag” England and the rest of the Brits did a superb job of exposing billions of people to English, God, and fish and chips.

Who do we thank?

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While the pairing is synonymous with the Union Jack, the individual dishes didn’t originate within British borders at all. Portuguese and Spanish Jews fled to England with their fried fish in the 16th century and frozen Belgian housewives are credited with making the first “French” fries a century later.

Two origin stories compete for the now inseparable combo of fish and chips, but both center around the Industrial Revolution. Whether it was young Joseph Malin in London’s East End or John Lees in Lancashire Might-As-Well-Be-Scotland county, “chippie” shops fed the working class’s growing numbers in the late 19th century.

What the hell is “fish?”

cod

Historically, cod should be the lucky fish battered and fried to perfection. Considering around 250 million servings of fish and chips are served in the UK alone each year, however, cod fish should be extinct. Luckily, most chippie shops utilize various kinds of white meat fish to keep the mobs at bay.

The Toxic Magic Of Newspaper

Fish_n_chips

Okay, so the plate of fried fish and fries you get at T.G.I. Fridays is bullshit. Fish and chips were meant to be eaten with a double-pronged fork out of a newspaper cone. In the 1980s a layer of grease paper between the food and the daily headlines became mandatory throughout the U.K., forcing many establishments to do away with newspapers altogether.

Currently, the vast majority of newspaper ink is made from non-toxic soybean materials and there are dozens of companies selling grease paper printed with generic news. But that’s not the point. There’s a certain comfort in watching Taylor Swift’s face or a story about corrupt government officials become saturated with oil. Eating the news is so much better than reading it.

But maybe that’s just what Parliament wants me to do.

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Cravings

Turkey and Stuffing Doughnuts Are a Thing in Britain

Weirdoughs

Did you know that our neighbors across the pond don’t celebrate our favorite gluttony-filled holiday, aka Thanksgiving? True story. Though the Brits sadly miss out on two weeks worth of leftovers from the big day, they do get to partake in the main event in the form of a doughnut.

Tesco, a popular grocery chain in Britain, carries the Weirdoughs brand of miniature doughnuts which come in a variety of out-there flavors, including but not limited to: Smoky Bacon, Salt and Vinegar, and Cheese and Onion. In honor of the holiday season, the chain has released their latest flavor, Turkey and Stuffing. Now, to be fair, nowhere on their packaging do they say these are your usual sweet doughnuts. Their tagline straight up says, “What do you get when you cross a crisp with a doughnut?” Basically these are like doughy, soft versions of chips, which now that we think about it could be a little weird, but we’re eating Pizza Doughnuts over here, so who are we to judge.

Before you get too grossed out, there’s not actual turkey stuffed inside the doughnut, but the savory baked good is definitely flavored with all the fixin’s of your typical bird. The doughnuts scored a perfect score with the British blog A Review a Day:

The first thing I noticed when biting into these is how much the consistency really helps contribute to the flavour. It’s a lot like eating the real thing, but in dough form. It’s soft, slightly chewy, and it certainly has a very bold stuffing flavour, with a lovely meaty hint behind it.

It looks like the Weirdoughs are only available in the UK for now, but as with everything you can find on the wonderful world of the Internet, we’re betting these things exist on Amazon or Ebay.

H/T + PicThx Metro.co.uk

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Humor

14 Awful British Foods That Make Us Proud to Be American

haggis

This holiday, it’s easy to get caught up in the frills. Fireworks, grilling, the old red, white, and blue. But let’s not forget the true reason for the season, celebrating our liberation from our staunch, haggis-eating, tea-drinking forefathers. Think about it. If we hadn’t told GB to buzz off, we may have never created the Double Down. Girl Scout Cookies would only be eaten at tea time. French fries would be called chips and chips would be called crisps. Crisps!

So, this Independence Day, remember there’s plenty reason to revel in our independence, especially the fact that we didn’t get stuck eating that awful soggy grey stuff they call “food” on the other side of the pond. Sure Britain’s got its cool accents and nifty TV shows, but we’ll take a deep-fried twinkie over this mess any day:

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1. Stargazey Pie

stargazy

Pastry pie topped with fish heads

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2. Jellied Eels

jelliedeeg

Like unagi, only gross

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3. Haggis

haggis

A pudding thing made from sheep heart, liver, and lungs

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4. Black Pudding

blackpudding

A pudding sausage thing made from pig’s blood

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5. Baby Gaga Ice Cream

babygaga

Warning: Made from human breast milk

PicThx Mother Nature Network 

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6. Spotted Dick

spotteddick

Another pudding thing made with raisins; thankfully not diseased genitalia

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7. Laverbread

leverbread

Seaweed thing?

PicThx Neil Cooks Grigson

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8. Sussex Pond Pudding

sussex

A boiled cake with a whole lemon inside. Why is it boiled?

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9. Turkey Twizzlers

twizzlers

What looks like Britain’s version of Slim Jims, only a million times more frightening

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10. Marmite

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Yeast extract-based salty poop sauce

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11. Bubble and Squeak

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Medley of last night’s leftover cabbage

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12. Pork Faggots

porkfaggot copy

Unfortunately named offal meatballs

PicThx Lily In Canada

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13. Flies Graveyard

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Giant raisin newtons

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14. Mushy Peas

peas

Not gross necessarily. Still sad looking though.

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Happy 4th of July everybody!

(CORRECTION 7/3/14: A previous version of this article listed Pickled Eggs as a British food. They are British in origin, but can also be found worldwide.)

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Hit-Or-Miss

Play-Doh Food For Grown-Ups [WARNING: Play-Doh Still Not Edible]

play-doh-bacon

It’s been a long time since I sneaked off into the lunchbox-and-dirty-shoes corner of a classroom, tiny sphere of pilfered Play-Doh in hand. I had chosen red. Like all candies, ever, red was certain to be the best flavor, full of all the tang and spice a three-year-old foodie could handle. And how could it not be? Have you ever smelled Play-Doh? Of course you have. You’re human. Even now, the thought of that weird, salty, dough scent makes my mouth water (don’t judge me).

And yet that first bite was. . . regrettable. Like, immediately regrettable. Like, I-totally-blew-my-cover-because-all-at-once-I-was-gagging-and-crying regrettable. I like to think it was then I became an adult. That was when I realized how truly disappointing life could be.

Alexandra-Bruel-clay-pop-art-designboom-01

Fast-forward twenty years, and some hope has been restored. French art director and illustrator Alexandra Bruel must have had an equally traumatic childhood, but unlike me, she got up and she did something about it. Apparently, she refers to her medium as ‘plasticine’, but really, guys, it’s Play-Doh. It’s grown-up Play-Doh, and she’s made it into crazy awesome stuff like bacon (inedible), bejeweled bananas (inedible, sexy, no, not that way), and pimped-out soup cans (soups can have always been inedible, duh).

So, maybe now you’re thinking, “Big deal. I made stuff with Play-Doh all the time.” Not like this, you didn’t. And have your sculptures ever appeared in British Vogue spreads? Yeah, mine, neither.

Then again, mine never made it past, “Oh, honey, this is so. . . unique!” on Mother’s Day, either. So. There’s that.

Alexandra-Bruel-clay-pop-art-designboom-08

H/T + PicThx DesignBoom

Categories
Products

Sip Your Day Away with this Drinkable Tea Calendar

drinkable-tea-calendar

Move over Folger’s Coffee, the best part of waking up is ripping off a tea bag from a calendar, dunking it in hot water, and gulping down some super rad brew. Totally has the same ring to it.

This tea calendar was designed by Hälssen & Lyon, a German based tea manufacturer, and distributed exclusively to select business partners of the company, which naturally makes us all want it more.

Made up of 365 days of brewable deliciousness, each day on the calendar is made up of “finely flavored tea leaves and pressed until wafer-thin”.

The directions to brew up today’s date are fairly straight forward.

1. Boil some water.

2. Tear off the date

3. Throw that bad boy into your cup of hot water

4. Watch that sucker brew itself up…

. . . into a nice little spot o’ tea.

5. Sit back and enjoy possibly the coolest cup of tea ever.

Unfortunately, we won’t be able to partake in this fancy way to make some tea, that is, unless some tea loving genius out there can figure out how to recreate this delicious calendar.

Until then, I’ll just sit here with my boring cup of Earl Grey. Hmph.

H/T + PicThx The Inspiration Room , Gifrific.

Categories
Hit-Or-Miss

Grey Poupon Ad Makes A Comeback After 16 Year Hiatus

grey-poupon-mustard

In the game of fancy shmancy mustards, there’s one that’s stood the test of time– Grey Poupon. Aside from being a deliciously grainy condiment, the mustard was made pretty famous from its clever campaign ad featuring a snooty (and hilarious) British guy who asks, “Pardon me, would you have any Grey Poupon?” It’s been 16 years since that last aired, but we have some fantastic news: the dijon is back y’all!

A new mustard commercial will premiere this Sunday, February 24th during the Academy Awards, and it’ll follow the same high-class snarky style. All we’ve gotta say is thank the sweet mustard heavens this marketing campaign is back, because more people need to know about the glory of the Poupon.

H/T + Picthx ABC News