Jeremy Kutner

Is a tweet the new autograph? Maybe I can sell this one day

8-bit Nyan Cat Cutting Board. Sweet!

Nice find, Thrillist.

Live painting. Only at a Josh Craft Philly party. (Taken with instagram)

4 course with wine pairing at Buttermilk Channel. Look at that happy face! (Taken with instagram)

Happy Jason Mraz album release day! (Taken with instagram)

Excited about my new Badichi belt! Sorry for the crouch shot. (Taken with instagram)

Just a little reminder every time I pick up the phone (Taken with instagram)

Just waiting on the Bulgogi (Taken with Instagram at Hahm Ji Bach)

You had me at Knife Tricks. 

Urban Daddy definitely has the sweetest deals.

• Jeremy: What was the name of that band with the video of them in a car?
• Me: Fastball?
• Jeremy: OMG YES

At YouTube watching @joyformidable with @atlanticrecords (Taken with instagram)

Mesmerized by the confectionists at Papabubble (Taken with instagram)

Blood orange, YUM! (Taken with instagram)

No Carb Pizza! White and Pepperoni (Taken with instagram)

New Fanfarlo.com website finally launched! You’ll have to click through to see the parallax and interactive background features on the homepage. Pretty darn cool, Lina!

Now going to celebrate the birth of the longest website project that I’ve worked on at Atlantic.

Chocolate truffles for breakfast with @rockuboff (Taken with instagram)

Homemade Pretzels! (Taken with instagram)

Queso Dip:

Saute 3 tablespoons minced onion in oil.
Add
    •    1 can green chiles,
    •    2 tablespoons flour,
    •    1/3 cup beer,
    •    1/4 pound each grated muenster and cheddar and a
    •    handful of chopped cilantro;
cook until the cheese melts, then broil until bubbly.

http://www.foodnetwork.com/holidays-and-parties/50-game-day-dips/page-5.html

Spinach Dip:

Mix
    •    1 cup grated smoked mozzarella,
    •    1/2 cup grated parmesan,
    •    8 ounces cream cheese,
    •    1 minced garlic clove,
    •    1 box thawed frozen spinach,
    •    1 jar artichoke hearts, and
    •    salt and pepper
in a slow cooker.

Cover and cook on high, 2 hours.

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-spinach-dip-recipe/index.html

Fried Chicken:

1/4 teaspoon salt
1/4 teaspoon pepper
4 (6-ounce) boneless skinless chicken breast halves
8 (4-ounce) chicken tenderloins
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 1/4 cups finely crushed Cap’n Crunch

Preheat oven to 400°.
Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Place the crushed cereal in a shallow dish. (If making the adult version, combine the cornflakes and pecans in a shallow dish; stir well.) Brush both sides of chicken with honey mixture; dredge in the cereal.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake chicken breasts at 400° for 40 minutes or until done; chicken tenderloins will be done in about 20 minutes. To check doneness, pierce the chicken at its thickest part. If the juices run clear, your chicken is done.

http://www.frugalvillage.com/forums/kitchen-basics/61515-capn-crunch-crusted-chicken.html

Sweet and Sour Meatballs:

1 lb chop meat
1can tomato soup
1 can grape jelly
3 Tbs lemon juice
1/4 cup brown sugar
Make meat balls about the size of a walnut but don’t cook them
Put the contents of the cans
In a pot and heat the mix until the grape jelly melt
Add the sugar and lemon stir and with the heat on medium start adding the meatballs
Reduce heat and let it cook for 20 min until they seem cooked through

(VIA Amy’s Mom)

Jalapeno Poppers

Place peppers on direct flame until charred
Stuff with cheese cubes
Bake for 20 minutes

(My best guess)

Pretzels:

    •    1 1/2 cups warm (110 to 115 degrees F) water
    •    1 tablespoon sugar
    •    2 teaspoons kosher salt
    •    1 package active dry yeast
    •    22 ounces all-purpose flour, approximately 4 1/2 cups
    •    2 ounces unsalted butter, melted
    •    Vegetable oil, for pan
    •    10 cups water
    •    2/3 cup baking soda
    •    1 large egg yolk beaten with 1 tablespoon water
    •    Pretzel salt

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html