we're closing down...
things didn't quite go as planned - not that they ever do - so it's decided that we're going to shut ourselves down and hope for the best in something new.
we're changing
A few weeks ago, we had some discussions with a representative from RedPoint Media Group. The conversations were highly informative and helped us make some very important conclusions for the future operations of the business.
While nyummm! has been fighting to keep print media alive, maintaining its position as a magazine designed to share with its audience the fun of food, ultimately the medium was, decidedly, not the ideal choice to deliver what the company intends to achieve.
As such, nyummm! will now take a divergence from its original nature of business, while continuing to aim to inspire everyone to eat well, together and often.
Keep your eyes peeled as we reveal our developments here.
Posted October 20, 2009
by nyummm!™
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mac battle royale w/ cheese press
More press:
http://blogs.sfweekly.com/foodie/2009/08/my_battle_with_judging_the_bat.php
http://locallemons.com/local_lemons/2009/08/sf-food-wars-mac-and-cheese.html
http://www.chow.com/galleries/17?pos=15&start=11&rows=12
http://sffoodwars.com/2009/08/the-cheesiest-have-prevailed-stay-tuned-for-win...
http://beerandnosh.com/2009/08/sf-food-wars-mac-n-cheese/#more-2026
Posted September 15, 2009
by nyummm!™
// 0 Comments
Issue 00 still in stock!
Since the release of Issue 00 [Aug11] we have been working hard trying to increase our presence in the market, hence the web silence for a little while. If you are still interested in a copy of Issue 00, please write to us at newsletter@nyummm.com with your idea of what it means to be a foodie, together with your mailing address and we will get a copy out to you on the asap!
Here's the secret, we actually printed a lot more than the original 10 copies that we said we were going to print. We had some generous sponsorship that got us some leverage with our printers, which is why we have some spares!
Meanwhile, the release date of Issue 01 is still unconfirmed. But we will keep you up to date. Promise.
Posted September 15, 2009
by nyummm!™
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mac n cheese with worcestered-beef
Taking the tip from a comment from my previous batch of mac n cheese, I marinated the beef ever so slightly, this time, with salt, pepper and worcestershire sauce. I also left them to be slightly chunkier so the dish looked a little more like mac n cheese again.
I also left it to only 2 cheeses (cheddar and jack) and added a little herb to the butter prior to adding cheese. Also, instead of creating the sauce first, I started with butter, then put in the mac, then added the cheese. I've always worked in this way, but I attempted the last batch with some advice from a website, which didn't seem to bode well with my recipe. So back to my ways, I went.
Tastes a little better this time, but I think the cheese isn't quite strong enough. I might actually bring gouda back into the next mix.
Posted August 10, 2009
by elfreda Chan
// 0 Comments
more mac n cheese
A new recipe test, today. 3 cheeses: medium cheddar, monterrey jack and mozzarella. And beef.
Result? Not quite enough cheese in today's mix. And the beef is missing something significant. Hmm...
Posted August 9, 2009
by elfreda Chan
// 0 Comments
launch of Issue 00 - available Aug11
Limited Edition print. Only 50 copies available for you to get a hold of. Please be reminded that this is our beta issue. Not for sale or resale.
Posted August 8, 2009
by nyummm!™
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STEP THREE: playing with recipes #macncheese
Salt is indeed the king of spices. This time, I played with the salt and pepper proportions... grinded a little bit of dried hot chili into the mac n cheese too! I also added a random ingredient to the mix. An egg.
No olive oil this time. And still used gouda. No cream this time, either. Or butter. I forgot to mention, last time, that I used that.
Makes the dish look a little more clumpy and weird. But for someone who has a stomach problem, this was actually a lot easier to eat and feels, already, a lot easier to digest. It does lose the stringy effect that normal mac n cheese has... which makes me wonder, what if I add mozzarella to the mix? Ooh... IDEA!
Posted July 18, 2009
by elfreda Chan
// 0 Comments
STEP TWO: testing out cheeses #macncheese
I went to a cheese shop today and asked what cheese would taste good in a mac n cheese. They suggested a dutch, medium cheese called Gouda (among others, of course).
Gouda comes covered in a wax; mine was yellow. Slightly pungent. Somewhat bitter. Considerably creamy. Very easy to grate. I found that it needed complimenting, though. Perhaps with bacon, or at least a little bit of meat.
I also found some durum wheat macaroni in the cupboard today, too. A lot more sturdy than the 3 minute kind. So I tested out a very basic recipe to get my mac n cheese training going.
By adopting normal pasta cooking techniques, I boiled the macaroni, then proceeded to drain it and soak in olive oil while I prepared the cheese.
I added a good handful and a half of the grated Gouda with a dash of half n half cream, then added black pepper for flavor, and even put a little dried basil in there to try to bring it some life.
Result? Kinda bland. It's seriously missing something.
Posted July 15, 2009
by elfreda Chan
// 0 Comments
Posted July 15, 2009
by nyummm!™
// 0 Comments
