Simon Says

It’s Not Icky: Ackee and Saltfish

2008-06-13T16:55:33Z

Kelvin Swaby (right) and his band, back from hunting wolves and lambs

Frontman Kelvin Swaby of funky U.K. outfit the Heavy shares his favorite Jamaican dish that his pops, Chappie, cooks frequently for breakfast. “He’s a wolf himself,” Swaby says of his dad. “But he tells me that a wolf cannot survive on chicken and lamb alone! Sometimes you gotta go home and stop picking your teeth.” With that, here’s Swaby’s cod, ackee (which is like a lychee and can be found in West Indian or Korean stores) and bacon-filled dish. Chappie's Ackee & Saltfish 1lb of salted cod fillets 1 tin of ackee 1 onion 1/2 lb bacon 1 tomato Black pepper Sunflower oil Soak the saltfish overnight. Drain and boil for 15 minutes the next day. When it's cool, pick all the bones out. Cut the bacon into little slices and fry. Chop the onion and then fry real slow with a sprinkle of black pepper when the bacon begins to brown. Boil the ackee for 10 minutes and then drain the water off. Add the ackee and saltfish to the onion and bacon. Let this simmer for 15 minutes for flavors sake. Serve with white rice, boiled dumplings, fried dumplings or bread.

The OaKs Cook Up Beef Curry

2008-06-06T21:19:22Z

Much of Orlando indie folkies the OaKs new album, Songs For Waiting, was inspired by singer Ryan Costello’s humanitarian work in Afghanistan. And perhaps this project inspired drummer Matthew Antilock to head into the kitchen and cook up Middle Eastern fare. Watch as he, alongside his wife, make a Pakistani curry beef dish that looks seriously delicious.

In the Big Sleep Tour Van: Beef Jerky

2008-05-30T15:55:48Z

It’s not easy eating well on the road, but if you’re Danny Barria from Brooklyn’s the Big Sleep that’s no biggie. The guitarist in this psych-noise noodling trio clued us in on the good, the bad and everything in between (like beef jerky!) that comes with eating on tour. And here’s a fun fact about the band: drummer Gabe Rhodes reportedly worked on a cookbook for Dom DeLuise. Best road meal: An Indian restaurant in San Francisco across from Bimbo’s -- the lamb korma there was perfect. Worst road meal: A questionable taco place in Tucson, AZ. Favorite quickie meal in the van: Beef jerky, all the way. No question. Best diner food: Fleetwood Diner in Ann Arbor, MI. I just read Black Postcards, the Dean Wareham book about Galaxie 500 and Luna, and he knocks the Hippie Hash [ed note: see recipe on Recipezaar], but I was all for it. And it happened to be the first place we went to on this tour. Is it possible to eat healthy on the road? Bassist Sonya Balchandani, our resident healthy eater, seems to manage -- she can find good options at places like Whole Foods or Trader Joe’s. Convenience store gourmet ideas: Sonya seems to go for the hardboiled eggs, yogurt and whatever fruit is available. Top three foods to have in the van: Slurpees, beef jerky and hot dogs The band’s favorite cuisine: I think the collective TBS favorite cuisine is Thai, but Indian is pretty high on the list, too. Learn about TBS's involvement with Insound.

What Made Milwaukee Famous on Road Food, Morels

2008-05-23T15:52:14Z

In his first video installment for us, What Made Milwaukee Famous’ resident drummer/chef, Jeremy ~~Burch~~ Bruch, has produced a clip that follows him and his band of exuberant indie rockers as they find food on the road. The Austin band’s been gigging behind their second album, What Doesn’t Kills Us, and when one leg of the tour wrapped, Burch threw a cookout in their hometown. Watch as Bruch and friends whip up fancy dishes like fresh Iowan morels and mustard greens with morels. What’s the morel in this story? We had to ask Wikipedia (they’re mushrooms!), and dude just might wash them down with Mexican Coke, which, if you ask us, is the best soda this side of the border.

Jealous Girlfriends Take Bite out of Williamsburg

2008-05-13T17:40:17Z

Williamsburg, Brooklyn: home to bands; haven for hipsters; and, hotspot for food? Yes, actually! The Jealous Girlfriends call this borough their home, and now that they’ve just released their shimmery, shoegaze-y self-titled debut, drummer Michael Fadem might have time to eat his way through Brooklyn’s hippest ‘hood—when he’s not on tour, anyway. From slurping down pizza to indulging in pork belly, here’s how Fadem says he might spend a food-filled day in Williamsburg. Morning Coffee: Oslo (Roebling and N. 4th) Beyond spectacular espresso drinks, Oslo has the best cup of drip coffee in the city. It's strong, complex and cheap. All you hipsters will feel right at home with Oslo's regulars: TV On the Radio, LCD Soundsystem, They Might Be Giants and Nada Surf. Breakfast: Egg (Bedford and N. 5th) Now that we're awake, let's eat something! Everything is good at Egg. My favorites are the Country Ham Biscuit with Fig Jam and the Eggs "Rothko" – a slice of brioche filled with an egg and Grafton Cheddar. Lunch: Dumont Burger (Bedford and S. 1st) Dumont has one of the top five burgers on the planet. Don't wait to try to get in for dinner — the dining room is way too small and crowded at night. Alternatively, head to Marlowe and Sons (Broadway and Berry), a summer-lunch hang. Grab a Mufalletta or a Grilled Veggie and Goat Cheese Sandwich. Then, grab a table outside and watch the day go by. Dinner: Kasia’s (Bedford and N. 9th) Here’s really cheap Polish food that I’ve never been disappointed by. Start with any of the soups and then go for the Chicken Salad Club, Brisket Sandwich or the Open Faced Roasted Pork Sandwich with Gravy. But since pizza is king in New York, my first thought for dinner is often Brick Oven Gallery (Havemeyer and N. 7th). Start with the Brooklyn "caviar" (a homemade eggplant and vegetable spread for their freshly baked bread) and move on to an Italian-style 12'' pizza made in the century-old oven that the building was built around in order to preserve it. Or, if you’re an indie rocker having BBQ withdrawal after SXSW, try Fette Sau (Metropolitan between Havemeyer and Roebling), where you can get pulled pork shoulder, ribs, pork belly, sausage and the best beans in the world. All of their meat is organic and from local farms, and here you'll find one of the biggest bourbon collections outside of Kentucky. After-Dinner/Post-Rehearsal Drinks: Spuyten Duyvil (Metropolitan and Havemeyer) This spot houses one of the largest selections of foreign and micro-brewed beers by the bottle, as well as an ever-revolving selection of beers on tap. For snacks, they have a great selection of cheeses, meats and pickles. Late-Night Snack: San Loco (Driggs and N. 4th) San Loco is open till 4 A.M., the perfect time to get a Guaco Loco—a hard shell taco with a soft shell wrapped around it with guacamole in between—and a small bean Chili Loco. They also have a great pool table, free wifi and cheap alcohol.

Dawn Landes’ Cheesy Mother’s Day Dish

2008-05-09T22:00:29Z

New York-via-Kentucky indie-folkie Dawn Landes just released her sophomore album, the glockenspiel-happy Fireproof, and had a track featured in (omfg!) Gossip Girl. Before that, the singer was behind the boards for Ryan Adams and Joseph Arthur. And at some point, she concocted the perfect gift for mom on her May holiday—a baked Brie bonanza. Watch the charming clip in which Landes whips up this dish she’ll be making for Mother’s Day.

Video: Oana Marian

Here’s what you’ll need: Wheel of Brie 1 tube of crescent rolls 1/2 cup chopped almonds 2 tbsp blackberry preserves (or any other flavor, you pick!) 1 egg white Warmed, sliced French bread 1. Preheat oven to 375 degrees (or follow instructions on the tube of crescent rolls) 2. Flatten out the cold crescent rolls with a rolling pin. Remember to use flour so the pin doesn't stick to the dough. 3. Place Brie in the middle of the flattened dough 4. Add preserves around top and sides of Brie 5. Fold up the dough around the Brie like wrapping a present 6. Brush with egg white 7. Sprinkle chopped almonds and lightly press into dough 8. Put into oven for 12-15 min or until lightly golden brown 9. Serve with warmed, sliced French bread More Dawn Landes can be heard at her MySpace page.

Experimental Dental School Bond with Burritos

2008-05-08T22:12:15Z

Angular art-rock trio Experimental Dental School--who perhaps play around in the same kitchen sink as Deerhoof--make music that sometimes sounds like it’s been cranked out of a meat grinder: it’s gritty, messy, but still cohesive. Their Jane Doe Loves Me album is coming out next week, and you might find the band’s Shoko Horikawa celebrating this feat with burritos. For Horikawa, a Japan native, there was a time when burritos were a novelty. Her first experiences with them were at a fast-food joint and in a dorm room, so it wasn’t until moving to San Francisco’s Mission district that she gained an appetite for the Mexican delicacy. Now residing in Portland, Horikawa’s appreciation for burritos has grown. “Before I moved up here, I didn’t expect too much from Oregon burritos,” she says. “But I was wrong. There is this really good Mexican place called Taqueria Los Gorditos. My favorite is filled with tofu, and it's so good that I can't chit chat or do anything but enjoy the great time with my burrito.” And, in case you are curious about translations, Horikawa’s done some sleuthing: “I found out that the word 'burrito' literally means ‘little donkey.’” Experimental Dental School can be heard at their MySpace page.

A BIG YES and a small no Kick Out Matzoh Ball Soup

2008-04-28T21:07:03Z

Photo: Rose Callahan

Passover may have just, well, passed, but that doesn’t mean Brooklyn’s A BIG YES and a small no--who are readying Jesus That Looks Terrible On You for release next month--don’t have a use for that leftover matzoh. They swear by their hometown’s tap water for making Powder-Keg Matzoh Ball Soup, which goes down with a bit of a kick. Powder-Keg Matzoh Ball Soup Make a broth with a pot of water, rough cracked black pepper (a lot of it), salt (about 1/2 teaspoon), a few dashes of celery salt, chopped celery leaves, sliced carrots and one or two diced onions. Add about a teaspoon of dill and one or two teaspoons of bullion. Simmer gently but don't let it boil. For the matzoh balls, beat 4 eggs, or use equivalent amount of egg replacer. Combine with 1/4 cup water, 1/4 cup vegetable oil and a little salt and pepper. Using a big fork, mix in 1/2 cup matzoh meal. Put the soon-to-be matzoh balls in the refrigerator for about 15 minutes Add a little oil to a 2-quart pot of water and set to boil. Remove the Matzoh mix from the fridge and get your hands wet with cool water. Take small amounts (no more than a tablespoon at a time) and roll them into balls between your hands. Put the matzoh balls in a glass bowl or on a plate while you’re rolling the rest. You may have to re-roll the ones on the bottom right before you boil them. When your hands start to get sticky, just get them wet again. Now, here's the volatile part! Right before you drop the matzoh balls into the boiling water add a ton of chili powder. When the matzoh balls are dropped through the layer of chili powder, they take on its kicking flavor. Place them in quickly, and as soon as they’re all in, cover and turn down the heat a little. You will know they’re done when they all float, which should take about 20-25 minutes. Lift the matzoh balls out of the water, put them in the broth and rinse out that chili powder-coated pot before it gets gross. Serve the matzoh ball soup with Challah and rice pudding. Even the goyishe will love it!

Northern State Weigh In On Waffle v. Crepe Debate

2008-04-14T22:10:00Z

When the three female emcees in Northern State embarked upon a European tour to support Can I Keep This Pen? alongside Tegan & Sara, they brought with them a video camera and an appetite for waffles and crepes. What message can be gleaned from these New Yorkers' homemade on-the-road video? If the waffle comes from your pocket, then it probably doesn’t taste tres bon. And which wins out in the storied battle of the Belgian waffle versus the French crepe? Tune in to find out, but with either delicacy, these ladies will likely lick their plates clean.

Colour Revolt Find ‘Holy Grail’ of Food at Chevron

2008-04-09T20:30:59Z

Colour Revolt, finding America’s best food stops

Colour Revolt just dropped Plunder, Beg, and Curse, which teems with Southern-‘round-the-edges indie rock gems, and they’ve launched a tour behind it alongside the Breeders. That trek kicked-off in their hometown of Oxford, MS last week, where guitarist Jimmy Cajoleas revealed “the real Holy Grail of dining experiences”: the local Chevron near the town square. The place is affectionately and commonly referred to as “Chicken on a Stick,” but it doesn’t actually serve skewered meat. It does, however, dish out pizza sticks, egg rolls and something called crispitos, and it’s the spot where Oxford life convenes after hours. To see anyone from “the forty-something townies to the drunken frat boys to the indie rockers to the honors students breaking from their all-night study sessions,” Cajoles suggests heading there--it's a “true (and delicious!) cultural experience,” after all! Plus, the spot serves as a safety-checkpoint according to Wikitravel.org, which writes, “If you are too drunk to drive and have no other way home, you can almost always find a ride [there] just after the bars close.” More Colour Revolt can be heard on their MySpace page.

Lil John Helms New Wine Label

2008-04-07T20:18:53Z

Crunk-juice enthusiast-turned-oenophile Lil John is launching a wine label, the Associated Press has announced. Little Jonathan Winery is set to offer chardonnay and merlot selections, but should we expect much in the way of legs and noses on his vintages? "I'm not like an expert, so don't ask me no questions...I just like the taste," he told the AP. Still, the Atlanta-based rapper added, "this is not no ghetto Boone's Farm; this is some real wine." We're sold!

Tapes ‘n Tapes Like Shabu Shabu

2008-04-04T19:01:15Z

Tapes ‘n Tapes (Photo: Cameron Wittig)

After Tapes ‘n Tapes amassed a bunch of blog buzz back with their last album, they signed to XL and toured all over the place. Now the tunefully gritty Minneapolis quartet is readying Walk It Off for an April 8th release, and frontman and sushi aficionado Josh Grier took a break from that to discuss eating his way through Japan on tour. “We were all really excited when we found out that we were going to Japan because we had heard stories about how much crazier Japanese food is there than in the U.S.,” Grier says. “There were a few things that looked and tasted familiar, but there were more that didn’t.” Grier is no stranger to bizarre bites (he ate kangaroo in Australia), but even he needed a few drinks to handle some of the cuisine. “The craziest thing I ate was Natto (ed note: check the less-than-appetizing image), which is fermented soybeans (and super healthy),” he recalls. “It has a very intense smell and taste and sticky texture, and I think I was the only one in the band who tried it—after a lot of beer and sake.” Luckily, some of the cuisine didn’t require Grier’s inebriation, like the raw beef dish shabu shabu. “There was a pot of boiling water or broth in the middle of the table and we took razor thin slices of raw beef and dipped in the pot for a few seconds,” he explains. “After a seemingly endless supply of beef, noodles and vegetables were added to the broth, we ate it as soup.” The singer compared the experience to the scene in Lost in Translation where Bill Murray’s character eats the beef dish with Scarlett Johansson, and after Grier’s assessment of the meal, perhaps Murray would have had more success hawking shabu shabu than Suntory. More Tapes ‘n Tapes can be heard on their MySpace page.

Jose Gonzalez On His Green Tour

2008-04-03T22:37:01Z

Jose Gonzalez

Jose Gonzalez arrived Stateside a few years back with a beautiful acoustic rendition of the Knife’s “Heartbeats,” which soundtracked a Sony Bravia commercial following bouncy balls as they loped down the streets of San Francisco. In that same city the other day, the Swedish singer/songwriter made a stop on his “Green” spring tour, during which he discussed eating green. “You don’t hear too much about the impact of eating on the environment,” Gonzalez said, emoting with a bedroom-style whisper not all that unlike how he sounds when performing. “I’ve been a vegetarian for 14 years, and I have to think that cuts down on the carbon footprint left by people who eat factory-farmed meat.” Gonzalez just wrapped up his tour behind latest album In Our Nature, during which organic and local food was featured backstage along the way. His tour rider also included biodegradable catering products and re-usable water bottles. Jose Gonzalez – “Heartbeats”

Peasant Gets 'Pretty Pretty' Sushi Lesson

2008-03-31T21:59:00Z

Doylestown, PA’s Peasant--a folkie who pens pretty bedroom ballads on his latest effort, On the Ground--has uncovered some sushi secrets. Peasant (ne Damien Derose) visited Manhattan’s Soy, one of his favorite spots in the Lower East Side, where the restaurant’s owner revealed that sushi is hardly about the rice. “When we put vinegar into the rice it becomes sushi rice,” she said. “It’s not actually about the grain, it’s about the vinegar.” Derose’s favorite choice at Soy is the spicy tuna bowl, and he’s learned what’s in that dish’s secret sauce. You’ll have to watch the video to find out! More Peasant can be heard on his MySpace page.

Life In Bed Serves Breakfast In (Where Else?) Bed

2008-03-28T21:05:20Z

Life in Bed, when not in bed

The only thing that’s really newly seasonal this time of year, FoodNetwork.com’s lead editor has told me, is the egg. Good thing for us Pittsburgh’s Life in Bed, who showcase interlocking guitar melodrama on the just-released Passed and Presents, has shared its recipe on where best to enjoy early-spring’s best foodstuff--in a setting not all that different than the band’s name! The next time you don’t want to get out from under the covers, find someone to make you Life in Bed’s Pittsburgh-Style Breakfast in Bed Egg + Potato Omelet Sandwich. Serves 4: • hot sauce • 8 slices soft Italian bread • 6 large eggs • 2 cups diced new potatoes • 1/2 cup chopped onion • 4 slices swiss cheese • 2 cups vinaigrette coleslaw • 1 tomato, sliced • 2 tbsp butter • 3 tbsp milk • 1/4 tsp black pepper • 1/8 tsp sea salt • 2 tbsp chopped fresh parsley In a large non stick skillet melt butter. Add potatoes and onions. Cook 10-15 minutes until tender, stirring occasionally. Meanwhile, beat together eggs, milk, salt, parsley and pepper. Pour over potatoes. Once eggs begin to set, fold them in half, omelet-style. When the omelet is set, move it to a cutting board and cut into 4 portions. To assemble sandwich, place omelet portion onto a slice of bread, top with Swiss cheese, coleslaw, tomato and hot sauce.