Blogiversary Giveaway – NYC
As usual, my blogiversary post is late, but by now you should expect it. It’s become tradition. In any case, Bionic Bites turned two this week, and what better way to celebrate than to have a giveaway to thank all my loyal readers. Thank you for all your wonderful comments, tweets, and likes! Honestly, if it weren’t for you guys, I wouldn’t have kept this little blog going for so long.
As a thank you, I’m giving away a bottle of Esperanto Spiced Oil from Esperanto. If you’re not familiar with Esperanto, it’s a great local spot in Alphabet City specializing in Brazilian and South American cuisine. They serve an incredibly indulgent moqueca that I adore, but the place is really known for the spiced oil that they serve with their bread. The oil is a blend of olive oil, canola oil, fennel seeds, cumin seeds, peppercorn, red pepper flakes, salt, and garlic. It has hint of heat, and a nice nutty depth from the fennel and cumin seeds. To put it simply, it’s completely addictive. The last time I was there, David and I went through two baskets of bread, and with the remaining oil, we poured it all over our fried calamari. Probably not a smart move, but certainly delicious.
I notice the spiced oil they sell is slightly more mellow than their restaurant version, but I have a feeling that’s because it’s freshly bottled. A little more time, and I’m sure the oil will fully develop.
To win the Esperanto Spiced Oil, write in the comments below how you would use the oil. Dipping is great, but I imagine it would work beautifully in a marinade or simple sauté. I’ll be picking one lucky person at random. Giveaway ends Wednesday (July 28, 2010) at noon. U.S. entrants only. Good luck and thank you again for reading!
Update (7/28/2010): Jenny is the winner! Congratulations Jenny, and thanks everyone for participating. And remember, you can buy the spiced oil at Esperanto.
Update (8/28/2010): Attention potential out-of-state buyers, Jenny reports there was some leakage when she received the oil. I received the oil fine, but I live a few blocks away from the restaurant. Please keep this in mind if you live out-of-state and want to purchase the oil.
145 Avenue C (at 9th St; map)
New York, NY 10009
i would use the oil to marinate a baby…. sheep in there. or maybe just pieces of a baby sheep (lamb) and then find a way to BBQ the sucker. yay for turning 2!
I would use the spiced oil for all my breads, pizza, u name it!
Happy second and many more!
The way to use it I can think of is to spread it on baguette and toast or baked it.
I would eat five pounds of fresh bread and dip each piece in this delectable oil. I would also miraculously not gain any weight while doing so. This oil looks amazing.
I’ll sit this one out so others have a better shot, but did you know… your blog inspired me to start mine (well, maybe a couple others too :)), but yours definitely contributed. Congrats on turning 2.
@Danny – I was thinking of babies too… babies of the lamb variety!
@Someguy – Thanks!
@Jenny – It’s great with baguettes.
@Alessa – Hello fellow carb addict!
@Nicholas – C’mon, I want ALL THE CREDIT!!!! Anyway, thanks so much, and I love all the new changes on your blog. Keep up the good work and thanks again!
What! Nicholas totally told me it was cuz of meee!
It’s kind of gross out, but how about penne? Freshly cooked penne, tossed into a light coat of the oil… maybe some fresh (or quickly blanched, slivered) veggies in there too. I like that. I’ll do that.
Or an interesting twist on pesto?
PS Happy blogaversary! And hope you feel better. I heard you’re sick 🙁
That’s why I said there’s multiple!
@Yvo – Penne works. Hrmm, not sure about pesto only because I don’t like to complicate pesto, but who knows. It just may. And thanks, I feel better, much better than how Nicholas will feel after we get our hands on him! 😉
@Nicholas – You’re in big trouble mister! Haha, and I still plan to take full credit. 🙂
I would marinate some skirt steaks with the oil along with some salt, pepper, crushed garlic, lime juice and thyme/rosemary overnight. Sear them on a scorching-hot cast-icon pan. I get hungry just thinking about it.
Boy, am I late to the party.
Congrats, Tia!! Four more years! Four more years!