ColumnFrom recipes to love, Ask Foodie Underground has the answer.
Choosing the wrong food truck or not knowing what to make with your leftover foraged figs can have disastrous consequences. Food is a serious business, and you certainly wouldn’t want to make a culinary faux pas. Which is why we’re launching the official Foodie Underground advice column, Ask Foodie Underground.
Think of it as lifestyle advice for the modern food lover; everything you ever wanted to know about food, from recipe ideas to dating queries.
Types of question we will be accepting:
- What should I do with all of my leftover radish tops?
- Is there an inappropriate time to use a mason jar?
- What should I eat while I’m waiting for apple season to kick in?
- An acquaintance of mine is using my quinoa and chia cake recipe and calling it her own, I kind of want to put too many bitters in her next cocktail, but I know better. What is the appropriate course of action?
- If I am out on a first date and he/she orders a pina colada as a drink, what should I do?
- My chickens just won’t stop laying eggs, do you have a new egg recipe I haven’t thought of?
- Can I put goat cheese sprinkles on my roasted beets without getting made fun of?
- What size of ice cube would I want to make if I wanted to seem cutting edge?
- I’m getting married, should I serve my cakes on tree stumps or vintage whiskey barrels?
It’s the place to take the food related questions you’ve never dared to asked before. We’ll give our own Foodie Underground spin as well as bring in the help of experts. Not sure what cocktail to make with your newly made basil and lemon infused simple syrup? You might want to turn to the internet, but Ask Foodie Underground is better than Google; we’ll ensure a response that’s thought out, researched and full of sass.
Have a question? Send it our way.
Email food [at]ecosalon[dot]com with any and all food questions. The more complicated the question, the better, and we won’t say that we can be bribed, but if it comes with a food porn attachment or a recipe, you just might get a response a little quicker than you think.
Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.
Image: Anna Brones