Archive for February 8th, 2007|Daily archive page

The New Cherry Coke

The New Cherry Coke

The New Cherry Coke redesigns with the help of Jay-Z. As long as they have a Cherry Coke Zero, I’m there.


Adjustable Hot Sauce

Good idea. From mild to scorching. I’m a mid-range guy myself.

Buddah in a Bottle

Great looking bottle, but I think it’s only available in Australia. Damn. I want one. Nice site too.

Chinese Spareribs with Teriyaki Glaze

More takeout food. Also from


Spiced spare ribs:

  • 2 (4-pound) racks pork spareribs, trimmed of excess fat
  • 1/2 cup Chinese five-spice powder
  • Sea salt and freshly ground black pepper

Teriyaki glaze:

  • 1 cup low-sodium soy sauce
  • 1 cup grapefruit juice
  • 1/4 cup hoisin sauce
  • 1/4 cup ketchup
  • 3 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 1 fresh red chili, minced
  • 2 garlic cloves, smashed
  • 2-inch piece fresh ginger, whacked open with the flat side of a knife
  • 2 tablespoons sesame seeds, for garnish
  • Chopped fresh cilantro and green onion, for garnish


  1. Preheat the oven to 300 degrees F.
  2. Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
  3. Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
  4. When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
  5. Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys – ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

Cold Sesame Noodles

NO MORE TAKEOUT! Make chinese food at home. Here’s how. From


  • Kosher salt
  • 1 pound spaghetti or Chinese egg noodles
  • 2 tablespoons toasted sesame oil
  • 1 garlic clove, peeled
  • 1 (1-inch) piece peeled fresh ginger
  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons dark brown sugar
  • 1 tablespoon rice vinegar
  • 3/4 teaspoon crushed red pepper
  • 1/4 cup hot water
  • 1 Kirby cucumber, halved and sliced
  • 1 cup shredded cooked chicken
  • 6 scallions (white and green parts), sliced
  • 1/4 cup dry-roasted peanuts, chopped


Game Plan: Make the sauce while the noodles cook.

  1. Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
  2. To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then–with the blender running–slowly pour in the water.
  3. To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

Cook’s Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator.

Little People, Big Food

Little people food art.

These photos are so freaking cool. I love um. Wish they had a book or something. FYI, the page has a link to their site, which takes a bit of navigating, but it has a ton more pics. Nice site too, just take a bit to figure it out.

Number Mugs

These are super cool. Collect all 10 9.

Tuna Ginger Tartare

Salmon Tartare

Found this on La Tartine Gourmande (which probably means something in french). I wasn’t a fan of the geletin veggie mix, so I left it out. But the top part looks fantastic.

NOTE: I made this tonight, but the grocery store didn’t have tuna or fish sauce so notice the substituted items. I also made some rice to go with it. Picture added as well.


  • 10.5 oz fresh red tuna salmon
  • Zest of 1 lime
  • 1″ fresh ginger root, grated very finely
  • 1.5 Tbsp lime juice
  • 1 tsp liquid honey
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce hoisen sauce
  • 1 Tbsp dark sesame oil
  • 1 Tbsp coriander, freshly chopped
  • 1 Tbsp chives, chopped
  • 1 scallion, chopped


  1. Combine and mix all ingredients. Chill for 15 minutes.


Yet another cool looking liquor bottle. Pretty nice looking website too.

Food Tattoos

Food tats.

These are badass. What would you get?