Doughnuts posts on Food in Mouth
I can’t figure out how to break down the taste of a donut as it relates to life. Is the satisfaction received due to the doughnut being delicious enough and therefore I enjoy it? What about the intrinsic value of a doughnut? If the doughnut is the jumpshot, then the doughnut maker is either Ray Allen or Reggie Miller? We know the skill can be acquired because no one is born with the holy grail of donut recipes engraved in their grey matter. Even if you suck balls at making fried dough, if you practiced hard enough, you could be the JKidd of doughnut making (for non-NBA fans, JKidd used to be a terrible shooter, but after 17 years in the NBA, he’s now the third on all-time list of most 3-pointers made). Are we born knowing what is a tasty doughnut? Is that trained too? If you’re the only person in the world who loves eating something, and if that item is weird, we call it taboo. If later on everyone else learns to love it, then you’re a trailblazing tastemaker. You still haven’t changed. The doughnut is still what it is. Blogging about something that’s not super popular drives these questions. Sure we all love doughnuts, but basically unless you’re a fan of The Doughnut Plant or Peter Pan Doughnuts or Dough, then food lovers shoot you a look of, “Who raised you?! I bet you eat asparagus in November!” Let it be taboo then. These chocolate creme doughnuts from The Donut Pub are spectacular…. [Continue reading]
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June 15, 2011 at 3:57 pm
Recently I saw the movie Freakonomics and it was as good as both of the books, the blog, and the podcast. They really seek to tease out causation from a large data set instead of just talking about correlation. It’s really fascinating stuff regarding natural experiments and real world numbers. If you’re not familiar with the stuff, you should start with their first book. They also had this post on their blog about how to price chicken wings. Weird menu prices exist everywhere, right? It shouldn’t come as a surprise that an old school doughnut place in Brooklyn would do that. That’s where Mike’s Donuts and Coffee comes into the picture…. [Continue reading]
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April 22, 2011 at 4:41 pm
The 2011 NBA playoffs are going to start soon and I kind of want to root for the teams that aren’t stacked with super stars. Or just root for teams that have an aging super star, because those teams probably won’t win. The notion of “old school” seems to have a great appeal in the age of social media. Old things are definitely the best. Remember the days before Facebook chat? Remember the days when you just showed up at your friends house without making sure they’re there? Old school in basketball seems to mean that there was less 1-on1 and more team play. This day in age, the NBA is bombarded with teams that stacked their top talents, like Lebron who took his talents to South Beach. Or even the Knicks, who traded seemingly the whole team to Denver for Carmelo. Now the Denver team is doing pretty well and they don’t have a super star, so I will be cheering for them and the Portland Trailblazers. In food the old school thing still appeals as well. Ligaya Mishan visited Nom Wah Tea Parlor for the NYTimes. Don’t get more old school than that. Even one of my favorite foods, the donut can come in an old school form. Just look at Peter Pan Donuts. They don’t even have a website. The doughnuts here are some of the best in NY and they are only one dollar. That’s one third the price of some places in Manhattan!… [Continue reading]
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April 13, 2011 at 4:22 pm
A Dough donut is the sun! It is my lady! O, it is my love! Sometimes it is better to turn to someone more eloquent with words. These doughnuts are some of the best in NY and they are serious. More serious than Kemba Walking in crunch time. The delicious nature of the Dough donuts are unwavering even on the second day. If you go on a doughnut eating binge like I’ve been doing, you learn to appreciate the awesome ones at Dough…. [Continue reading]
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April 5, 2011 at 4:24 pm
What’s the point of life? Everyone has a different answer to that. Lately mine usually includes some form of getting better at something. I’ve been practicing simple arithmetic because I realized that the multiplication table has left my brain. Fear not, it’s been filled with pork fat. There’s improvements to be made every where one looks. Do it mo’ better. That should be my new slogan. When it comes to food, I wish it’s possible to make my palate better. Or rather, make it so that I can appreciate refined delicacies and still enjoy flaming hot cheetos. The doughnuts or bombolonis at Sullivan Street Bakery fall under the category of refined foods that I should learn to appreciate more. Most NYC foodies in the know already are familiar with this bakery. Their goods are sold through various channels in NY, although their main shop is on 47th st in Hells Kitchen. And in that awesome bakery, they sell bomboloni. I tried two kinds and man, my palate needs help…. [Continue reading]
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March 25, 2011 at 7:41 pm
One thing that’s nice about New York is that it’s possible to get restaurant-level desserts without going to a restaurant. Dominique Ansel… [more]
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October 22, 2015 at 1:12 am 
We went to check out the new-ish Whitney Museum by the Meatpacking District the other week. The weather was gorgeous and you could see the Freedom Tower… [more]
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October 18, 2015 at 5:00 pm 
The long goodbye is always the hardest. And while school happens and time passes, we still have to find ways to pass the time, and to fill our bellies…. [more]
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October 9, 2015 at 1:03 am 
At some point in my life, instead of going to the school that was a five minute bike ride away from my house, I got bussed into an inner city school… [more]
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October 1, 2015 at 1:22 am 
One of the benefits of marrying someone who is very different from me is that there are new food items to grow to love. Kouign Amann is a buttery pastry… [more]
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September 30, 2015 at 1:54 am