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The King Arthur Flour Bowl Scraper is on sale for 93 cents, which is a good bargain!

Bagels, In Order

A superior remix of Bagels, In Order:

1. Sesame
2. Everything
3. Pumpernickel
4. Cinnamon Raisin
5. Rye
6. Salt
7. Whole Wheat/Whole Grain
8. Onion
9. Garlic
10. Poppy

(Via NZLE.)

The Five Second Rule

#NOFOMO

These three things rhyme:

• FOMO is the Fear of Missing Out, when activity on social networks preys on your insecurity about how cool or connected you are. As Caterina wrote last year: "To be always filled with craving and desire (also called defilement, affliction) is one of the Three Poisons of Buddhism, called kilesa, and it makes you a slave."
• My friend Anil Dash reframed the debate with his coining of JOMO - the Joy of missing out. This allows you to enjoy being a homebody without making your friends feel guilty about enjoying themselves in public on social networks or engaging in activity that may encourage FOMO feelings.
• As Jay Smooth explains, the phrase No Homo is a defense mechanism for hip-hop performers when they say something that could be construed as "linguistically gay."

But we still have a hole - I'd like to be able to celebrate having a good time, but also declare that I don't want my friends to feel guilty about missing it. So I'd like to humbly suggest that if you want to celebrate your friends and fun times but don't want those who missed out to feel guilty or sad, simply tag your tweets #NOFOMO. For instance:

Just as "no homo" reifies homophobia and rewards insecurity, #NOFOMO could cause a double poisonous FOMO to infect your friends. So use it sparingly!

Thanks to @lonestartaconyc for the best dinner I've had in years #NOFOMO mixel.by/djacobs/2012/0…

— David Jacobs (@djacobs) August 30, 2012

The Bo Ssam Miracle

The best restaurant kitchens are filled with exceptional cooks, or are meant to be. This is particularly the case in the kitchens run by Chang, whose restless, inventive cooking requires a great deal of skill and training. You cannot stuff mushroom caps in a sports bar and then expect to get a job working for him straight out of culinary school. (You can try!) But hacks will still sometimes get in the door, just as they do in every game: craftsmen rather than artists, regular joes, people exactly like most of us.

For them, perhaps (for us, for sure!), recipes like Chang’s bo ssam are a godsend. They make any cook appear to be better than he or she really is, elevating average kitchen skills into something that approaches alchemy. Tell no one how easy this all turns out to be, though. Simply cook the food and serve it and watch as those at your table devour the meat in a kind of trance.

via www.nytimes.com

I appreciate this Bo Ssam recipe (and nuanced commentary in the accompanying story). But I do have one minor nit. Sifton suggests that David Chang's kitchens are filled with only the most inventive and trained chefs, but I'm not entirely sure that's the case. One of the things I love about the Momofuku restaurants is that I get the feeling that everyone who works there — bartenders, folks behind the register, and waiters — all embody and promote a culture of enthusiasm for the food and passion for doing things the right way. You'd no sooner have a fork out of alignment or have a dirty plate on the table too long than get a dry bo ssam. I don't think that's the result of a strict resume filter, it's because Chang & his lieutenant's have a strong defined culture & hire people who fit that culture and have the ability to grow within & without it. It's a subtle difference, but it's an important one.

Legend Brings Serious Sichuan to Chelsea

via newyork.seriouseats.com

When Sichuan food is at its best, the fiery heat of the chili pepper should hit your mouth first in an all-out frontal attack. Only after you feel you can take no more does the numbing effect of the Sichuan pepper start kicking in, calming your nerves, and getting you ready for the next bite. It's this constant up and down, the mini-adrenaline rush that comes with each bite, that makes Sichuan food so intensely exciting.

More blogging soon!

Mission: Espresso.

In the cup, it looked glossy and marbled.  One of my friends and I later went over its appearance and both of us, oddly enough, thought it looked like a refined piece of wood.  Think a nice, pretentious piece of mahogany.  

In my mouth, the espresso felt heavy and smooth.  It was like whipped cream, almost.  I hadn’t even tried the fancy 'microfoamed' milk yet.  While my palette was as-yet unrefined, I tasted some of the notes the barista had informed me about, orange in particular.  This was a first. 

via www.roaste.com

From a new blog about learning to drink and make coffee. I love when people start blogs to track personal journeys!

combination pizza & sweatshirt

via mlkshk.com

Woah Weekend.

Procrastinators Super Bowl Bean Dip

If you live life on the edge, like we do, then you'll probably just got a text, phone call or email inviting you to a Superbowl Party. If you cook at home quite a bit, I'll bet you have nearly everything you need for this, if not, I'll bet your corner bodega has the rest. For us, football only recently has had meaning in life. Sorry to all the long-time fans & a healthy, 'you really are missing out' for our friends that are grumpalumps about football.

via realdillon.posterous.com

That's serious dip!

allioli (or aïoli) is delicious.

via www.seriouseats.com

Both.