Each week, we’ll round up posts, videos, and even playlists to entertain you while you cook and provide conversation fodder for tonight’s Blue Apron dinner. Here’s what we’re reading and watching today:
socarrat and beyond – bon appetit
- An ode to crunchy rice, including the lovable socarrat that forms at the bottom of one of our vegetarian dishes from this week, Paella with Roasted Mushrooms and Broccoli Rabe. Food traditions from Korea to Iran turn out to treasure the crispy layer of grains that stick to the bottom of the pot.
stump the cook – NPR
- The weirdest combinations of ingredients are on display on this tumblr. NPR listeners uploaded imagines from their pantries and on-air chefs are going to try to create edible dishes from the arrays. Are their collections stranger than the contents of your cabinets?
a short history of sriracha – L.A. Times
- The guy who introduced our chef’s go-to condiment, sriracha, to the U.S. is profiled in this longform piece.
diy hot sauce – medium
- It’s not that hard to make your own hot sauce, apparently. Kelli, Blue Apron’s resident home brewer, might just be convinced to give brewing hot sauce a try.
grub and graffitti- first we feast
- These food-inspired murals have a street-art take on food and drink from barbecue to ginger ale. Our neighborhood in Brooklyn boasts some pretty spectacular graffiti, so we were pleased to see our favorite pastime–eating–rendered in graffiti style.
