It's so great being on a page of Links We Love and getting a pop up to...Links We Love!! And it gets better. Every time ya hit one of the links, when ya come back to Links We Love ya get to see the pop up again. Fabulous web design, very user friendly. More useless pop ups please!!!!
Links We Love
A look at what we're reading, cooking, and clicking this week.
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Credit: Jack Long/Laughing Squid
• IFC show Portlandia went full-force on the food world in its season 2 debut on Friday night. Is "We can pickle that" the new "Put a bird on it"? We hope so. [Eater Nat'l]
• Eric Asimov, recently the interim restaurant critic at the New York Times, reflects on the changing landscape of NYC's restaurant scene. [The New York Times]
• Caramelized onions, usually a twenty minute process to create, aren't exactly conducive to time crunches in the kitchen. Enter a new method that cuts the cooking time in half! [theKitchn]
• College grads, perhaps it's finally possible to put those finely honed beer pong skills to good use. [New York Post]
• Key lime pie, equal parts refreshing and nostalgic, is at the top of our to-bake lists right now. [Serious Eats]
• A waiter at super-high-end New York restaurant Per Se delivers anonymous dish on what it really takes to get on the VIP list — and on the do-not-serve list. [NY Mag]
• No one likes a big ol' coffee stain, but this photo (pictured) has got to be one of the coolest things we've seen all week. [Laughing Squid ]
Photo: High Speed Photo of a Coffee Splash by Jack Long/Laughing Squid
