Di Fara- The Mystic Pizza

Di Fara pizza in the Midwood section of Brooklyn carries a reputation of mythic proportions- people get that glazed over, dreamy, disconnected look in their eyes as they talk of the legendary artisinal, made one-at-a-time pizzas. For the uninitiated, a glimpse at a local's mourning period of acceptance at being unable to deal with the invasion of 'foodies' at his local pizza joint, from the Times' Diners Journal Blog

And, I promise, NYC pizza guide coming soon!

Condiments Make the World Go Round

It being BBQ season and all, I'm sure condiments are more in the front of your brain than usual. If they're not-well, that's ok too. The Condiment Station, devoted to the the ultimate embellishments for your dogs, burgers, steaks, etc, catalogs the best of the best and offers some quirky history to go along with the tips. This Kewpie mayo looks wierd- but it's almost cute enough to make you forget that mayo is basically liquid fat. Hey- whatever works!

You don't need no stinkin' ice cream maker!

Fresh from the pages of my boyfriend's hometown paper, an interesting recipe for homemade ice cream made in a Ziploc freezer bag. Intriguing, non? All you need is someone who's hearty enough to shake the contents consistently for ten minutes- that's maybe your strength training for the long weekend. The better the ingredients you use, the more delicious the end result will be- this is a case where it's totally worth splurging for organic/high quality ingredients.
Here's the scoop:

Ingredients

• 1/2 cup half-and-half
• 1 tablespoon sugar
• 1/4 teaspoon vanilla
• 1 sandwich ziploc bag
• 1 gallon ziploc bag
• 3 cups crushed ice
• 1/3 cup rock salt

Recipe is here.
*Note that the hometown paper includes a note to tape both the sandwich bag and freezer bag closed with duct tape to keep the contents of each from mixing.

** sidenote- while researching rock salt, I came across the origin of the word 'salt'- from the Latin 'salarium', which was the name for a soldier's pay in the army of ancient Rome. The pay included a large ration of salt, which was a spice of high value and also a medium for exchange; thus the origin of such expressions as "salt of the earth" and "worth your salt."

Before the flash flood, the hipster Kids.

MGMT just did their soundcheck out here in the Slope--the music was traveling into my garden & I decided to walk down and check out the scene. Long line of people waiting to get in- dressed to impress, as they say, all drinking Amped energy drink (doled out for free by smiley people parked in a Ford Cube on Prospect Park West). Funny to see the intersection of nannies and babies and dog walkers and shredded leggings and RayBans. Ah, the gorgeous mosaic of the summer concert series. Van Leeuwen ice cream truck should pull up shortly, have cash ready.

Weather Update/Flash Flood Edition

Though at post time the sun is shining, I don't doubt BD's prophetic abilities. Get your Wellies on!

UPDATE! FLASH FLOOD WATCH IN EFFECT STARTING MIDNIGHT TONIGHT THRU THURSDAY EVENING. A weak low pressure and an associated warm front moving toward the area will spark numerous showers and t-bangers from late tonight into Thursday eve. Some may produce torrential rains. Rainfall of 1-2 inches is possible with higher amounts of 2-4. Look out for rising waters big apple.

What goes with grilled meat? POTATOES!

Summertime grilling need not be limited to just meat- if you flash-cook potatoes (little creamers, new potatoes, any kind, really) until they're soft on the stovetop and then drain well & toss with some olive oil, they'll crisp up on the grill, getting a hint of that smoky flavor from the grates. If you're cooking for veggies, cook the potatoes first!!
Feeling like potato salad? Toss those hot grilled potatoes with a vinaigrette and some thinly sliced red onions and scallions. Who needs mayo?

Mustard Rosemary Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 teaspoon fresh rosemary, chopped finely
salt & pepper to taste

use a jar to mix- add all ingredients, seal tightly and shake it up! Be sure to dress the potatoes as soon as they're off the grill- the heat will help them really absorb the flavor. If you're feeling fancy, top with some coarse sea salt. Bon Appetit!

BBQ Fantasy

In the spirit of patriotism and carnivorousness, I thought I'd get you dreaming up some crazy time BBQ stunts with some deluxe BBQ accessories. This week TastingTable wrote about the Smoking Gun, which infuses anything with smoky flavor- just pull the trigger. For the true obsessive, the Talking Meat Thermometer ensures that no matter how far you wander from the grill, you'll be tuned in to the heat of your meat. And if you're thinking of going full out flashy, check out the Grillzebo. Perfect for year-round grilling, it's got a covered heat and smoke-resistent top, rechargable LED lights for grilling under the stars, and enough counter space to make even Bobby Flay green with envy. If none of these fancy pants tools gets you salivating, you can always kick it old school with a chic mini grill and some charcoal briquettes.

Some food for thought (no pun intended): if you've got some serious meat to slap on the grill, resist the urge to marinate and over-season. All you need for perfectly grilled meat is a dash of olive oil (on the meat, not the grill) and a generous sprinkle of salt and pepper,on both sides, of course.