Dill Pickles Are My Friends

I've been meaning to make some pickles for a long time. Not only do I really love pickles, it just seems like it would be a fun process and it's super easy. So once I got blessed with 5 or so pounds of cucumbers, I knew what I had to do.

On a nice sunny and breezy Saturday morning, make sure all of your windows are open. Put on some nice jazz. Pour yourself a tall glass of apple juice and get started.

Boil some jars in a huge big ol' pot. You can use random jars, whatever you find, since these are quick pickles and not the fermented kind where you have to seal the jars like a pro.  Its actually kind of fun boiling jars, as long as you don't burn yourself.

8 parts water to 3 parts white vinegar, 1/2 cup of kosher salt - brought to a boil. Lots of garlic (I LOVE pickled garlic), piles of fresh dill, peppercorns, celery seeds go into the jars in a cute manner. Then you get all rustic with it and use some cucumbers whole, some you half and some you quarter - but all of them you chop off the ends of. Stuff them into jars like you saw people do on Youtube and in real life. Pour the boiling hot brine into the jar, leaving a good 1/2" of air on top.

Give them a few days to get full flavored. I had one the very next day and it was a mild delicious vinegary crunchy salty yum yum. Go pickle!

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The Food Life: Professor Germ Edition

C2D followed Professor Germ of the Professor Germ and Digital V as well as Dizzy Scars fame.

Germ, who now resides on a goat farm in Istanbul, Turkey, eats pretty much every day, a few times a day, so what we did was photograph the things he ate and then decided to make a blogger post with the photographs of that food.

Pretty cool huh?

Welp, I hope you enjoy all the deliciousness and try to catch Dizzy Scars: Where Are They Now on VH1 this Sunday the 25h at 8pm.

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The Food Life: Xi'an Famous Foods

This place needs no introduction. Its delicious and that's that. That right there is the very basic spicy cumin lamb burger.

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The Food Life: v59 - Yum

Swedish Lamb meatballs. Potato Gratin. Baby Brussels sprouts and pancetta.

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The Food Life v56 - Fire

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Rock Out!

First he makes a mean foie gras, then he laces a mean guitar solo. Respect!

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The Food Life: Vol 36 - Foie Gras

You can't find THAT at a store, gotta have connects in the industry. I'm pretty sure I had THE BEST home cooked meal of my life last night while learning a ton.

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The Food Life: Vol 35 - Fun with Sausages

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The Food Life: Vol 34

Normally on Food Life we serve you up with a few delicious photos. Well, this one is special enough to have its own post. Scallion pancake and pork. Cucumbers, cilantro and a few other goodies. This is amazing. Well crafted at a secret NYC location, this is a GEM. Plus it's cheap. Win Win scenario.

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The Food Life : Vol 32

The Food Life. Sure, anyone can go grocery shopping and then toss together a recipe. But how many of your out there actually grow that produce? C2D gets down and dirty with the roots. Peaches and tomatoes, fresh and delicious.

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The Food Life: Vol 27 - Currywurst Edition

If you ever been to Berlin then you know exactly what this is. This is what dreams are made of. Not being a fan of ketchup I must admit the first time I was "made" to eat this I was a bit nervous. But this is not any ol' ketchup - this is that curry stuff.
If you have not had this before, there is a spot on 1st Ave and E6th that does a good job. Try it. BEST FOOD TO EAT WITH BEER EVAR.

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The Food Life: Vol 26 - Fine Food Edition

Needless to say, we don't play around here at C2D when it comes to food - so therefore naturally we been out there hitting the finest of restaurants really heavily. Pretty much the only way we know how its done. We got some serious deserts like french vanilla icecream puff with bitter chocolate sauce. We got some duck and truffles with pomegranate sauce. We got some foie gras with peaches. We got a ridiculous flank steak with chumichurri sauce, I mean, what else do you expect? We got some spicy pork in a fried plantain bowl. We got some fresh chorizo enchiladas. We got some veal and mushroom meatballs. And last but not least lamb, pork and beef platter with seasoned sweet fries. 2" thick cut bacon for the soul. C2D aka Eat Right.

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