Tag Archives: Veeegs

the Summer Camp Cafeteria

Posted on June 27, 2007 by Hot Knives

With all the fun clichés of the early ’80s porn scene, and none of the cocaine ambulance escapades, the Summer Camp parties held by Little Radio at their downtown warehouse have been, hands down, the next best thing after space … Continue reading →

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Hot Dawgz!

Posted on June 22, 2007 by Hot Knives

Tofu Pups suck. Smart Dogs are stupid. With the grill season upon us, those of you suckers for smoke and char are probably wondering to yourself, “How do I make a sweet ass vegan hot dog?” Glad you asked. A … Continue reading →

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Hail Seitan

Posted on June 20, 2007 by Hot Knives

For this sixth month of ’07 we’ve been enrapt in a brutal but amazing ritual of acquisition, fabrication, distribution and finally worship. We rise at ungodly hours, after traversing vague and ungodly markets to concoct beastly succor for earthly…hipsters. The … Continue reading →

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Sweet Sweat

Posted on June 5, 2007 by Hot Knives

A while back we posted about the heady nether-region-esque delights of the most over-your-budget fungus, truffles. Recently we got our burn-blistered hands on the cheaper, subtler cousin to the brutally perfumed tubers of the wintertime: T. aestivum. A fraction of … Continue reading →

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Blue Pot Salad

Posted on April 26, 2007 by Hot Knives

Anyone who giggles at the abbreviation “pot salad” hasn’t worked in a commercial kitchen where space is so tight, and time so scrunched, that to write out “potato” on your masking tape-Tupperware label would be unthinkable. Suffice it to say … Continue reading →

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Noodes for The Nodzzz

Posted on April 20, 2007 by Hot Knives

When our dear hooligan friends The Nodzzz blew through L.A. on a little lightning tour recently, we had the pleasure of test running some dishes for them. After our recent manifestation of a French celery root remoulade hit our stomachs … Continue reading →

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Shredded Love

Posted on April 4, 2007 by Hot Knives

In Creole cuisine, Remoulade is the pride of the Po’Boy: a veritable catch-all sauce of ketchup, mayo, mustard, Louisiana Mirepoix, and spices. In France, the sauce is a bit more refined, and its classic accompaniment is celery root. The basic … Continue reading →

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St. Fatty’s Day

Posted on March 18, 2007 by Hot Knives

Though we had high hopes for this year’s St. Patrick’s Day — there were rumors of $2 Jameson shots at a bar downtown that opened at 6 a.m. and allowed entrance only to those dressed as leprechauns — we played … Continue reading →

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Zukesghetti & Bro-schetta

Posted on March 8, 2007 by Hot Knives

Short of waiting in a loser line at Olive Garden and pitifully gorging on “endless salad,” it’s pretty hard to get cheap, vegan Italian food. But if you’re armed with a few quality ingredients and some Mama Celeste know-how, the … Continue reading →

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Tater Pot Pie

Posted on February 8, 2007 by Hot Knives

When it comes to dates (or any human interaction really), we’re pretty partial to food, obviously. And if forced to choose between a wallet-burning rampage of dining out or a night spent at home slaving in cute matching aprons, well, … Continue reading →

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