There are certain brands that my colleagues in food media justifiably rally around. I’ll think that I’ve discovered some brilliant product only to learn that a coworker has long been just as enthusiastic about it. Brooklyn Delhi is one of those brands.
Years ago, I received my first jar of Brooklyn Delhi’s achaar in a gift bag from Cherry Bombe Jubilee, an annual conference from the magazine and media company highlighting women in food. That first jar of rhubarb ginger achaar went quickly. As the label recommended, I put it on pretty much everything, from rice bowls to sandwiches. Since then I’ve purchased the tomato and garlic achaar (the rhubarb is no longer available) countless times. Just yesterday, I used the garlic to liven up a baked potato. And this week on Eater, Jaya Saxena wrote about her path to embracing the brand’s simmer sauces, calling them “as close as you can get to homemade in a jar.” Read her essay to understand why that’s the highest of compliments, and then add a couple to your cart.
An Edie Parker lighter, Tovolo jar scraper, Brooklyn Delhi simmer sauce, and CRUXGG carbon steel pans.
Eater executive editor Stephanie Wu swears by this silicone jar scraper, essentially a mini spatula, for getting the last bits out of a peanut butter jar. And who wouldn’t want that?
Also on Eater this week, Jaya called for more manchettes – those frilly paper crowns that used to appear on drumsticks and other bone-in meat, which serve the dual purpose of protecting your hands from mess and looking fancy. If you’d like to support this comeback, you can pick up a pack on Amazon or at your local kitchen-supply store.
- For the person who has everything, to be gifted by the person who has a spare $700, there’s this tabletop lighter shaped like a sandwich from Edie Parker.
Just as delightful for a fraction of the price: A candlestick holder shaped like a molded Jell-O salad.
- The latest kitchen gear from Ghetto Gastro and Crux is a line of
pre-seasoned carbon steel pans. CRUXGG calls the line Blue Steel, which refers to the blue-annealing process that makes the pans resistant to rust.
The seltzer market is oversaturated, and so it’s nice to see a canned beverage not advertising itself as a seltzer at all. Ruby just released some new sparkling hibiscus water in unsweetened hibiscus, concord grape, and blood orange flavors. Hibiscus-based beverages are, of course, nothing new; sorrel is extremely popular throughout the Caribbean, and if you’re looking for some, note that Brooklyn Brewed Sorrel ships everywhere.
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