Seinfeld might be a show about nothing, but if it had to be about something, it just might be food. In fact, food might as well be the 5th member of our favorite gang of New York narcissists, swooping in to either save the day or ruin best laid plans. This week, we take a closer look at George's peculiar culinary proclivities.



Pudding Skin Singles

  • 1 can coconut milk

  • 2 packets gelatin

  • ½ cup unsweetened cocoa powder

  • ½ cup sugar

Marble Rye Bread

  • 7 ½ ounces rye flour, halved

  • 8 tsp plain white sugar, halved

  • 2 packets instant yeast

  • 2 cups lukewarm water, halved

  • 8 ounces sour cream, halved

  • 20 ounces of bread flour, halved

  • 3 tsp salt, separated

  • 2 Tbsp wheat gluten, halved (optional)

  • 2 Tbsp unsweetened cocoa powder

  • Butter, melted

Lobster Scrambled Eggs

  • Lobster tail

  • 3 eggs

  • 4-5 chives, finely minced

  • 2 Tbsp butter

  • 2-3 Tbsp sour cream

  • Salt

  • Pepper


Pudding Skin Singles

  1. In a bowl combine 1 can of coconut milk with 2 packets of gelatin, ½ cup unsweetened cocoa powder, and ½ cup sugar. Mix to combine.

  2. Add to a pot and bring to a simmer over medium high heat. Stir constantly.

  3. Once it’s been brought to a simmer, remove from the heat and add to a parchment lined baking sheet. Make sure it’s smooth and there are no bubbles and then place in the fridge for 1 hour.

  4. Remove from fridge, slice into squares.

Marble Rye Bread

  1. Start out with 2 mixing bowls. In each bowl, combine 3 ¾ ounces of rye flour along with 4 tsp of plain white sugar, 1 packet of instant yeast, and 1 cup of lukewarm water. Gently mix to combine. Cover and let rest for 20 minutes.

  2. In your first bowl add 4 ounces of sour cream along with 10 ounces of bread flour, 1 ½ tsp of salt, and 1 Tbsp of wheat gluten. Attach your dough hook and mix on a medium low speed for 4-5 minutes. Cover and let rest for 1 hour.

  3. In your second bowl add 4 ounces of sour cream along with 10 ounces of bread flour, 1 ½ tsp of salt, 1 Tbsp of wheat gluten, and 2 Tbsp unsweetened cocoa powder. Attach your dough hook and mix on a medium low speed for 4-5 minutes. Cover and let rest for 1 hour.

  4. Turn dough out onto a well floured work surface and cut both balls of dough in half.

  5. With ½ the light dough and ½ the dark dough, punch out all the air and roll into cylindrical shapes. Once they are rolled out into even lengths, braid them into a plaited loaf.

  6. Once plaited, place on a parchment lined baking sheet and cover with plastic wrap. Let it rise for about an hour.

  7. Remove plastic wrap, brush with vegetable oil, and bake in a 350°F oven for 35 minutes.

  8. With the other half of the dough, roll out each half into squares and place the darker on top of the lighter and roll them up. Place that in a oiled and parchment lined loaf pan. Let sit for an hour.

  9. Bake in the oven at 350°F for about 35 minutes.

  10. Once both loaves are removed from the oven, brush them down with melted butter immediately and then let them cool on a wire rack for 2 hours.

  11. Serve and enjoy!

Lobster Scrambled Eggs

  1. Start by boiling a lobster tail for about 6 minutes. Remove from boiling water and immediately place into a bowl of ice cold water.

  2. Remove lobster from the cold water, drain it out, and remove from the shell using scissors. Also be sure to remove the vein as well. Chop lobster meat into tiny pieces.

  3. Beat 3 eggs together and combine with 4-5 finely minced chives.

  4. In a large non stick pan add 2 Tbsp of butter. Once melted, add your chopped lobster and cook for 30 seconds before adding your eggs and chives mixture.

  5. Cook eggs until they are just barely where you want them and then add 2-3 Tbsp of sour cream. Salt and pepper to taste. Mix to combine.

  1. Serve and enjoy!