Manolo's Food Blog Manolo Loves the Food!

June 17, 2012

Colour up!

Filed under: American Food,Art,Condiment,Mexican Food,Playing with food — raincoaster @ 12:05 am

I’m not sure what’s going on here but all of a sudden I have the irresistable urge to go to the casino and order chips and guacamole.

via Tumblr

Winner, winner, Mexican dinner!

April 1, 2012

Sunday Food Porn: John Hammburger

John Hamm

John Hamm

Enjoy your Sunday food porn, this time with added celebrity goodness. Remember, always use a condiment!

In related news, to support the Heiltsiuk people and schoolchildren of Bella Bella in their protest of the Enbridge pipeline project, I’m going on a hunger strike for 48 hours, starting at 4pm today. Wish me luck; when I did the green smoothie cleanse, I lasted 36 hours, and that was drinking my own body weight in pureed spinach every day.

The students and staff of Bella Bella Community School stand together in opposition to the proposed Enbridge Pipeline that would bring supertankers filled with oil along the coast of the Great Bear Rainforest, jeopardizing the environment upon which we rely for sustenance, both physical and spiritual. We will be engaged in a 48-hour hunger strike from April 1st at 4 pm to April 3rd at 4 pm. This coincides with the Enbridge hearings in our community. We hope to open a dialogue with other concerned students and communicate through video conferencing during our hunger strike. We invite your school or community to join us in our strike and help make a statement that can’t be ignored.

You do not have to fast for the full 48 hours! If you have health concerns or are unable, for whatever reason, to fast with us, join us anyway. Help volunteer on the evening of the 1st or 2nd, fast for only a day, or half a day, or simply send out the invitation to as many people as you can think of. Every little bit counts. Please sign up and pass it on!

Enbridge Protest

Enbridge Protest

December 14, 2010

Olive Oil For Christmas

Filed under: Condiment,Dessert — Erik Nabler @ 2:11 am

I was trying to think about anything unusual relating to food that I had had recently. Something that might make a good gift for Christmas or just something interesting to try. A gift for yourself, if you would.

About 2 months ago I was invited to the grand opening of an artisanal olive oil producer, Lucero Olive Oils. They are located in Northern California and produce a wonderful variety of olive oils, balsamic vinegars and tapenades and mustards. Everything that I tried was good.

However, the most interesting thing I had was Chocolate Olive Oil over ice cream. It was delicious and unusual. A wonderful chocolate flavor with the silky (I was thinking slippery but silky makes better marketing) mouthfeel of olive oil. And still the hints of olive. It was extremely good over vanilla ice cream. I also tried their lemon infused olive oil which was also very good over ice cream and I think would be very good drizzled over some linguine along with some toasted pine nuts and sizzled garlic.

A must for the Choco-Holic who has everything.

If you want to try something different and delicious, order a bottle of the Chocolate Olive Oil. You can show off to your friends and give them an experience that they probably never had before. Be the first one on your block to have some.

Erik Nabler,

N.B. Guest blogger Erik Nabler blogs regularly about drinks and drinking at the Liquor Locusts.

November 24, 2010

Paula Deen on Thanksgiving, Vegetarianism, and that butter scene in Last Tango in Paris

Filed under: American Food,Celebrity,Chefs,Condiment,Food Porn,Holidays,Meat,Poultry,Turkey — raincoaster @ 8:48 pm
Paula Deen on Dancing with Butter!!!

Paula Deen on Dancing with Butter!!!

Happy Holidays, y’all! Here is a lovely little interview from Vanity Fair, in which that li’l pat of sunshine Paula Deen holds forth on Thanksgiving etiquette, doggy bowel movements and their relation to the Survival Principle, and the infamous butter scene in Last Tango in Paris. You must read it. No, you MUST, y’all.

A snippet:

Do you have a Thanksgiving recipe that’s made entirely out of butter?

Just butter? I don’t know. I guess you could unwrap a stick of butter and pour a bottle of jam over it. That might be tasty. But I wouldn’t want to serve it to my family at Thanksgiving.

You are the Butter Queen, right?

Yeah, I have been called that. I do love butter. I don’t care what you’re fixin’, butter makes everything taste better.

I’m assuming your butter enthusiasm has nothing to do with the movie Last Tango in Paris.

I don’t think so. Do they eat a lot of butter in that film?

Well, they don’t eat it exactly.

What did they do with it?

[Long pause.] Uh… I don’t think I know how to explain it without embarrassing both of us.

Is it something dirty? [Laughs.]

You could say that, sure.

Does it have something to do with how your wife got pregnant?

Actually, no. You have the wrong … It’s a different, you know… It’s lower down on the … [Long pause.] Wow, this is amazing. You’ve actually turned the tables on me. I’m flummoxed!

Well honey, you’re the one who brought it up.

Here’s what I can tell you. Marlon Brando used butter in a slightly more intimate way than you do on your Food Network shows.

Ooooh. Well I will definitely check that out.

Now if you’ll excuse me, I’d like to awkwardly change the subject.

If you need to.

I think that poor interviewer has the vapors!

butter neptune and mermaid

Like buttah

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June 29, 2010

Sriracha packets? There is a God!

Filed under: Asian Food,Condiment — Katie R. @ 10:00 am

This weekend, my dreams came true. I discovered sriracha packets at a Hawaiian BBQ joint in LA. I stuffed my pockets full of these little pouches of spicy loving, and I vow never to be without them again.

June 15, 2010

Jelly from Helly…

Filed under: Condiment,English food,Uncategorized — Katie R. @ 10:42 am

Photo Charlotte Ommedal

Only the Brits could hatch a scheme like this. Starting June 24th, London’s Barbican Art Gallery will be selling “Occult Jam” made by darlings of the culinary art world, Bompas and Parr. With names straight from Hogwarts, the pair Sam Bompas and Harry Parr, are famous for their wild food related adventures, having previously create a jelly shaped like St. Paul’s Cathedral, a futurist aerobanquet, and scratch-and-sniff cinema, have now created a series of jams infused with “powerful artifacts.” For purchase will be absinthe and pineapple jam made with sand from the pyramids; plum and oak jelly with wood from Lord Nelson’s ship The HMS Victory; and most of all, milk jam with a speck of Princess Di’s hair.

What are you waiting for? It’s time to book those tickets to London. It would be hell if they ran out before you snagged a jar.

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