Browsing Tag

Food

Maker Stories

Inside the Maker’s Studio With Casey Elsass

September 10, 2015

Casey Elsass | UncommonGoods

 Casey Elsass in his Brooklyn kitchen, studio photos by Rachel Orlow

A few weeks ago, I had the pleasure of visiting Casey Elsass at his workspace in the Bushwick neighborhood of Brooklyn, where Casey and his employees prepare and bottle Bees Knees Spicy Honey. The operation is located in a food preparation complex featuring local culinary favorites and well-known names like Roberta’s Pizza and McClure’s pickles, so it was clear that Casey’s popularly acclaimed (dare I say alternative?) condiment label – MixedMade – was in the right league. As Casey welcomed us to his facility, my eyes were immediately drawn to two things: 1) his awesome beard and 2) the tremendous stock of honey in the room, and the tremendously large vat that in the next few minutes that honey would accumulate in. It was a beautiful and captivating idea, a vessel of liquid gold large enough to bathe in. But I don’t think the FDA would consider that an OK thing to do.

Bees Knees Spicy Honey | UncommonGoods

When the time came for Casey to crack the seal on one of the massive, 60 lb buckets of honey, a sweet and mildly floral honey smell filled the air. I wondered how he holds back – what’s stopping him from sticking his face in that bucket Winnie the Pooh style? As he prepared to dump the bucket into the huge, silver tank where the contents would get infused with chili pepper goodness, he filled me in on his story: “I’ve always been a foodie – that’s why I started this – but I was actually making my own hot sauce way before we decided to do honey. MixedMade started as our experiment to see if we could launch a condiment in 30 days, but hot sauce is a really crowded market. We kept the hot, lost the sauce, and Spicy Honey was born.”

Keeping Bees in Upstate NY

Bees from Honeybrook Farms

But – it was clear that Casey had acquired a new-found knowledge and appreciation of honey. He sources all of his honey from a family-owned and operated farm upstate a ways in the Hudson Valley, and he frequents the farm to help out with harvests and build hives. “We actually built 30 new beehives exclusive to the company on my last visit – we’re lucky to have such a close relationship with them.”

Read on to learn more about the process behind Spicy Honey – from the hive to your home – Casey’s worst honey-related accident of all time, and what’s next for MixedMade.

Honeybrook Farms

Continue Reading…

The Uncommon Life

Instagram Challenge: BRUNCH

July 29, 2015

brunch-square

The next Instagram Challenge theme is BRUNCH. As the August heat creeps and the season winds down, the best way to spend a lazy Sunday is undoubtedly to sit outside in the shade at your favorite brunch spot over eggs benedict, coffee, and a mimosa — or tucked away in bed with a tray of delicious food to pass that ‘not quite breakfast, not quite lunch’ time. Whether it’s more on the breakfast end of things or late enough to be lunch, we want to see what you’re brunching on this summer. While sharing your best shots of the weekend’s best meal, be sure to use the hashtag #UGInstafun for a chance to win a $50 gift card. Visit here to see the entries we’ve received so far.

Congratulations to @yichinglin for topping off our Farmers Markets Instagram Challenge with this sensational shot of a succulent sugarplum!

11429786_453612234807273_2114957905_n

Uncommon Knowledge

Uncommon Knowledge: What’s With Yankee Doodle & Macaroni?

July 27, 2015

26352_zoom1

We’ve all heard the patriotic ditty about Yankee Doodle heading to town on his pony, sticking a feather in his hat, and calling it Macaroni. The first few things on his to do list sound pretty reasonable: Heading into town on a pony, sure. Sticking a feather in one’s hat, of course, how jaunty! It’s when Mr. Doodle opts to “call it Macaroni” that things get a little off base. Turns out this Macaroni business started as the original lyrical insult. Like a rap battle but with more waistcoats and tricorne hats.

The British soldiers came up with this verse to mock the rough, unsophisticated American colonials they had to fight alongside during the French and Indian War. The whole burn about calling a feather in your hat Macaroni (the very idea!) stemmed from a cultural trend back in England at the time. Young British men of means had begun spending time in Europe in order to become more sophisticated. They returned with outlandish, high fashion clothing and mannerisms, along with a taste for exotic Italian dishes—like macaroni. Now, back to Mr. Doodle. In their song, the soldiers were suggesting that the Yankee was such a bumbling bumpkin that he was trying to imitate the latest style, but failing miserably. That was something a doodle (a fool or simpleton) would do while trying to be a dandy—get it?!?! Being that this is a pretty lame and convoluted insult, the Americans weren’t bothered by it at all and started singing the song themselves. Now stick that in your pipe and call it macaroni.

Ravioli Rolling Pin | $34.99

The Uncommon Life

Instagram Challenge: FARMERS MARKETS

July 8, 2015

market_square

The next Instagram Challenge theme is FARMERS MARKETS. With summer’s long awaited return comes the opening season for our favorite local outdoor markets. The trucks roll in – laden with delicious fruits and vegetables in radiant colors and intriguing shapes – the stands come up, and that sweet, farm-fresh smell fills the air. Whether it’s melon or strawberries, asparagus or eggplant, goat cheese or maple syrup, we want to see what locally sourced goodness is making its way to your table this summer. While sharing your best shots, be sure to use the hashtag #UGInstafun for a chance to win a $50 gift card. Visit here to see the entries we’ve received so far.

 

Congratulations to @2stixobutter for topping off our Summertime Instagram Challenge with this great shot of kayaks docked along the water!

download

 

Uncommon Knowledge

Uncommon Knowledge: Can You Trust Your Gut?

July 1, 2015

http://www.uncommongoods.com/product/molecular-gastronomy-kit-cuisine?utm_medium=social+networks&utm_source=twitter
Considering the fact that it’s connected to your brain by a nerve that handles all things “anxious feelings,” yeah. The vagus nerve, also known as the “wandering nerve,” has multiple branches that go from the brain’s cerebellum, lightly touches your heart, then finds it final destination at the lowest part of your abdomen—those gut feelings you get about a bad date or that questionable job offer. The vagus nerve is constantly sending updated sensory information about the body’s organs to your brain, meaning gut instincts are literally emotional intuitions that are transferred up to your brain—jury’s still out on what happens when you have a bad feeling about something AND indigestion. That might call for a sick day.

Molecular Gastronomy Kit – Cuisine |$49.00 – 65.00