Is NYC Tap Water Vegan?

[Somebody Call The Vegan Police! ] I don’t drink water. It doesn’t have any flavor. It isn’t fruit-colored and it doesn’t have tiny bubbles up all in it. Frankly, it would be better with a little bit of sugar in it. Or Aspartame. Now that’s delicious! Okay, okay, I’m joking. I love water. And, being from New York City: I love our tap water. It’s tasty. I was actually drinking some when I ran into this on Gizmodo: ” You Swallow These Invisible Shrimp With Every Gulp of NYC Tap Water. ” New York’s water is delicious—and filled with tiny crustaceans called “copepods”. (Making it possibly not kosher ) So. Like. Dude. If there’s little shrimpies in the water, does it mean that it’s not vegan? Should I stick to Diet Wild Cherry Berry Dr. Pepper Max with a Hint of Lime from now on? [ Comments (4) | Read Comments and Add Your Own ]

This Post was extracted from SuperVegan: Vegan Blog and New York City Restaurant Guide
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Tags: drinking-some, every-gulp, invisible, little-bit, nyc, recipes, vegan, water

Crumbs to sell limited edition Fashion’s Night Out cupcakes

For the cupcake-loving fashionista, from Racked NY : 10. Crumbs’ Fashion’s Night Out cupcakes Although almost every party advertises cupcakes and champagne, it’s only at Crumbs’ 12 NYC locations that you’ll get the limited-edition Fashion’s Night Out cupcake. There’s no news yet on the flavor or the frosting, but it’ll be available only from the night of Sept. 10 through the end of Fashion Week.

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Tags: almost-every, crumbs bakeshop, end, Limited, locations, new york, nyc, only-at-crumbs, the-frosting

Two Little Red Hens

On my way home from work today I stopped in Two Little Red Hens, a bakery on the Upper East Side in NYC that I frequently walk by on my rush to and from the subway. A newbie to the UES, I have yet to scope out all the cupcake spots and decided my first place was going to be this cute shop that totally caught my eye. The shop itself is very inviting with its welcoming décor and seating area where you can relax and enjoy your treats. The display case is filled with lots of goodies to choose from and I was having a hard time deciding which cupcakes to try. A friendly worker behind the counter suggested I try their popular cupcake, Brooklyn Blackout. As she was wrapping that up I caved in and asked her for two mini Red Velvet cupcakes, a personal favorite, to try as well. The Brooklyn Blackout cupcake is chocolate cake with chocolate frosting and filled to perfection with a chocolate pudding surprise in the middle. The cake was very moist and rich with flavor. Eating it, I wondered how in the world they managed to keep the cupcake consistency. I’ve often tried cupcakes that are so loaded with chocolate they taste like brownies, but the Brooklyn Blackout are cupcakes indeed…

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Tags: bakery, brownies, cheese, chocolate, consistency, cute, friendly-worker, frosting, frostings, light, nyc, reasons, red, time, velvet

Slice Poll: Do You Salt Your Pizza?

From Slice Photo by kevindooley on Flickr OK. Two things this weekend inspired this poll. First, Friday night pizza dinner. At a location that will go undisclosed for now. Girl Slice and I were eating with an out-of-town guest. The salad and the pizza were phenomenal. I had just pinpointed one of the things that made the food so good when our visitor piped up: “You know what makes this pizza? The salt.” Yeah, it’s not really news that salt brings out flavor. Folks realized that millennia ago, and Mark Kurlansky wrote a whole book about how the stuff changed the world. But the judicious use of a quick sprinkling of flaky, crunchy sea salt — it’s one of the things that made Anthony Mangieri’s Una Pizza Napoletana pizzas so good. Why aren’t more people doing this? Second, on Sunday, we taste-tested some pizza recipes that Kenji Lopez-Alt was developing for the upcoming Serious Eats book. Again — salt. In the crust and on top. It made all the difference. Anyway, we’ve done a similar poll asking about seasonings , but this one is specifically about salt . Casual observation in slice joints across NYC (and in that seasonings poll ) shows that people tend to ignore the salt …

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Tags: flickr, judicious, night, nyc, photo, pizza, poll, sea, upcoming, visitor

Heads Up: Blossom Du Jour Holding A Recipe Contest!

I’ve been quite the happy camper with all the news coming from the Blossom camp as of late. The prospects of both vegan fast food and a brand new vegan bistro have made every NYC vegan’s future just that much more brilliant. Word around the campfire: To celebrate their grand opening, Blossom Du Jour is holding a “Indulgence: Sandwich and Dessert” Recipe contest. The prize? How about a 75 dollar gift certificate to Blossom Du Jour? Huzzah! Peep the details by visiting the event page on Blossom Du Jour’s Facebook page . [ Comments (0) | Add Your Comment ]

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Tags: blossom, Campfire, dollar-gift, facebook, grand-opening, news, news-coming, nyc, quite-the-happy, the-details, vegan-bistro

Street Food Profiles: Mom’s Delicious Dishes in Raleigh, North Carolina

The Mom’s Delicious Dishes truck. [ Photographs: Mom's Delicious Dishes ] Name: Mom’s Delicious Dishes Twitter: @momsdishes Vendors: Thao Beck and Ardath Church Portobello sandwich. What’s on the menu? Sandwiches, sides, and salads. Of course we offer catering as well and would tailor any menu for specific wants and needs. Location and hours? They vary by day and location. We update our whereabouts daily on Facebook, Twitter, and our website. How long have you been street fooding? [Ardath:] We have been in business since the spring of 2010, but both Thao and I are from cities (San Francisco and New York City) where street food is quite common, so we’ve both been exposed to street food for years. Why a mobile business over brick-and-mortar? [Ardath:] Both Thao and I thought the concept of street food was (well, is!) a good fit for Raleigh and would contribute a vibrant new addition to the already interesting food scene that is going on here. Neither of us have any desire for a permanent location as the mobility is part of the appeal of what we offer. Fish tacos. Who are your typical customers? [Ardath:] Foodies and anyone who is hungry for a yummy meal that’s filled with flavor, easy on the pocketbook, and made locally with love…

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Tags: commissary, daughter, delicious, foodies, love, mortar, nyc, spring

Announcing New Interns

It was really hard to make the decision. There were originally 40 applicants. I narrowed it down to 12 finalists, and the four new interns have been selected. They are from four different cities, and all had prior blogging experience which was absolutely necessary to deal with the fast paced world of cupcake blogging. Our new bloggers are Betsy (Seattle), Denise (NYC), June (Chicago) and Kimmie (San Francisco). Betsy is Java Cupcake . Denise used to blog for Batter Up and tweets about cupcakes. June publishes the blog June Ann . Kimmie blogs at Full Circle Adventures . Thanks to everyone who applied.

Tags: decision, fast, francisco, future, kimmie, may-feature, nyc, paced, paced-world, result, san, seattle, world

Interview with a Chocolatier: Christopher Michael in Costa Mesa, CA

This post is brought to you by Ghirardelli Intense Dark Chocolate. Bonbons decorated with colored cocoa butter at Christopher Michael Chocolates in Costa Mesa. [Photograph: Liz Gutman] I first met Christopher Michael at the 2008 Chocolate Show. His chocolates were gorgeous, of course; and his parents were there helping run the booth, which I loved—but what really caught my eye was the fact that he was based in Newport Beach. “Newport Beach?” I thought. “But…there are no chocolatiers in Orange County…?” Well, Chris changed that. Bringing a finely tuned chef’s palate, artistic sensibility, and a touch of humor to his bonbons, he now has a storefront in Costa Mesa, California (my hometown), and is starting to change the tide. I chatted with him about his chocolate experimentation—rendered duck fat caramel, anyone? How long have you been working with chocolate? I’ve been working with chocolate full time for about six years, every day. Before I discovered my passion for chocolate, I really didn’t work with it or pay attention to it at all. What made you gravitate towards chocolate as opposed to other specializations? Honestly, I didn’t…

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Tags: california, chocolate, costa, french, ideas, life, nyc, personal, photograph, result, specializations, street

Meet & Eat: Harold Dieterle, Chef/Restaurateur

From Serious Eats: New York [ Photograph: Perilla ] Many Serious Eaters know Harold Dieterle as the winner of the first season of Top Chef in 2005. With his winnings, he and partner Alicia Nosenzo opened Perilla in 2007 in the West Village—a favorite of both regulars in the neighborhood and those who come from afar seeking a taste of the dishes that earned Harold his title. He and Alicia will be opening their second venture in the fall, a contemporary Thai restuarant called Kin Shop , at Sixth Avenue and 12th Street. Harold talks to us about his love for Thai cooking, his dreams of becoming a Navy fighter pilot, and the lure of a grilled ham and cheese sandwich. Name: Harold Dieterle Location: West Village Occupation: Chef/Owner, Perilla, Kin Shop Website: perillanyc.com When did you first decide that you wanted to cook for a living? I’m sure I’m not the only one who’s said this, but I took a home economics class in high school to meet girls—and it was love at first sight. The cooking, that is. I also remember making fried chicken for the first time in this class and that was a revelation. Who have been your strongest culinary influences throughout your life and career so…

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Tags: bleecker-street, Chef, gourmet, love, love-the-simple, nosenzo, nyc, street, table

Demo for Geese at City Hall Thursday, 8/12

[Protesters stand vigil for the geese killed at Prospect Park.] On July 8, without any prior notice, the Feds rounded up hundreds of Prospect Park adult and baby geese into crates and suffocated them to death. The news of these covert killings prompted a furious outcry from members of the press, the public, and certain politicians. And the slaughter will go on, as the NYC Department of Environmental Protection, the Port Authority, and the USDA announced their intention to kill geese off from city property within a seven-mile zone around JFK and LaGuardia Airports. This plan will exterminate two-thirds of the goose population from New York State, which is approximately 170,000 birds. This is the second year of geese killings, a response to 2009 US Airways Flight 1549 emergency landing,after the airliner flew into a flock of migratory Canadian geese. Animal rights groups have decried these killings as senseless, as there notable humane methods of controlling the geese population. In 2009, a proposal by HSUS and GeesePeace to help the city implement a humane plan was rejected by Mayor Bloomberg’s office, Port …

This Post was extracted from SuperVegan: Vegan Blog and New York City Restaurant Guide
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Tags: airways-flight, city, feds, mayor, nyc, park, parks, recipes