July 2008
Posted by Ed Levine, July 31, 2008 at 8:30 PM
Photo from AntyDiluvian on Flickr
The New York Times had a funny story today about people who throw spontaneous dinner parties in public spaces. They spotlighted one instance on the Brooklyn Bridge, complete with a wooden card table for the jars of iced tea and Manchego cheese wedges. The story immediately had me thinking about public spaces across the country—where would I like to throw a dinner party? Even if it wasn't allowed?
The Golden Gate Bridge immediately comes to mind, as does the pitcher's mound at Yankee Stadium. Or there's always the north rim of the Grand Canyon. In your wildest dreams, where are you throwing a dinner party with family and friends?
Posted by Erin Zimmer, July 31, 2008 at 7:00 PM
Photo from brooklynkitchen on Flickr
Something about his potbelly reminds me of the similarly rotund—and jovial—Kool-Aid Man. He looks pretty pleasant. One of those types always in the mood for a good barbecue or cold beer. Just don't confuse him with the eponymous Nintendo character, a foe of Mario and Luigi often sporting a metallic mask in the Wrecking Crew game.
Posted by Lucy Baker, July 31, 2008 at 6:15 PM
At the Museum of Science Boston last weekend, I tried Dippin' Dots for the first time in years. I used to eat them as a kid at sidewalk fairs and beach town boardwalks, usually paired with a towering cone of cotton candy and paper cup filled with fruit punch.
As far as I remembered, Dippin' Dots were only available in such "flavors" as rainbow and bubble gum. But evidently, times have changed. The museum cafeteria was serving tiny beads of chocolate chip cookie dough, Oreo, and Moose Tracks. According to the official Dippin' Dots website, that's just the beginning: there's also Tropical Tie Dye, raspberry sherbet, and no sugar-added fat free fudge.
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Posted by Hannah Howard, July 31, 2008 at 5:30 PM
Another change at Starbucks in light of recent underperformance? The reheated breakfast sandwiches—yeah, they're making them smell less. While the McMuffin lookalikes received poor marks on taste from us, customers still found them perfectly appetizing. It was the smell that irked them.
Meaty, eggy aromas were infiltrating the undertones of Kona Blend and Caffè Verona in the air. "While relatively popular, the smell interfered with the coffee aroma, and therefore the store experience," according to Ad Age. The article noted that products have been reformulated to eliminate this "smell" problem.
Back in January, CEO Howard Schultz said the breakfast sandwiches were on the way out, but we swear we've spotted them behind glass counters at multiple branches. A trip to a nearby Starbucks this morning confirmed our suspicions: plenty of sandwiches and a confused barista who hadn't heard of impending smell-related tweaks.
Posted by Hannah Howard, July 31, 2008 at 4:45 PM
If you're a haute handbag fan, you know Rebecca Minkoff as the designer of an eponymous line of pretty purses.
Perhaps it is Rebecca's avid Union Square Greenmarket frequenting that has inspired the Bread and Wine Bag. "Eco-friendly" and "designed to be a reusable market bag and an everyday tote," this is high fashion for the serious grocery shopper. Five percent of profits go to The Earth Organization.
As the name implies, there are separate compartments for your bread and wine—a solid foundation of any meal!
Posted by Hannah Howard, July 31, 2008 at 3:30 PM
If you check out Ruby Tuesday's website, you will find a bulbous bomb. "We've changed everything at Ruby Tuesday," it says, "now it's time to bid a farewell to the past with one elegant, understated gesture." The last "old" Ruby Tuesday—they are keeping the location secret—will be literally blown up on Tuesday, August 5 at 3 p.m. ET, and the spectacle will be broadcast online.
Bombing, figuratively at least, is the recent theme for casual dining restaurants, given a tough economy and food inflation. Bennigan's announced bankruptcy earlier this week.
The demolition will inspire Ruby Tuesday's "it's a brand new Tuesday" ad campaign and a total overhaul of the struggling image at all 948 locations. According to Brandweek, the bar and grill menu will now feature "simple, fresh, American" fare, and the Tiffany lamps and tchotchkes? Those will be ousted to make room for a new "simple and modern" style. We're a bit sad to see the tchotchkes go. Aren't you? And are explosives really necessary? [via Gawker]
Update: Ruby Tuesday punked us all: It was a prank.
Posted by Amanda Clarke, July 31, 2008 at 2:45 PM
Our cabinetry is set to arrive today, and installation is scheduled for tomorrow. If all goes according to plan, in a few days, we'll be moving forward with countertop fabrication. In the course of designing our kitchen, our choice for countertop materials was complicated. Since we use our kitchen so often, picking a durable, practical material was important, but so was aesthetics. Besides, this is the center of our home.
Inspired by apothecary shops and old-school laboratories, we initially wanted materials like white marble and soap stone. Both can withstand the heat of a hot pot (though suppliers recommend trivets and cutting boards to further protect the countertop materials), and properly finished, they also provide a cool, smooth surface for rolling dough or tempering chocolate.
The dark gray soapstone would make for a sober, utilitarian look, providing an attractive contrast to the soft wood tones of our cabinetry. The creamy marble would impart natural warmth and texture since the luminous surface can reflect light, allowing our kitchen space, hemmed in by cabinetry, to feel brighter and more open. So what did we pick? Marble and soapstone each had pros and cons, plus there was granite, stainless steel, and an "engineered stone" called CaesarStone to explore.
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Posted by Erin Zimmer, July 31, 2008 at 12:45 PM
The lord moves in mysterious ways, but how often is artificial cheddar powder involved? Virgin Mary toast was just the beginning of religious visions you can eat. Kelly Ramey of High Ridge, Missouri, was just crunching along when she spotted "Cheesus," the crucifixion-reminiscent single Cheeto she's now storing in a special box. "I looked at that and thought, oh, my, that looks like Jesus...it was just like wow!"
She's not selling it on eBay because "of the joy that it's bringing." The best is when pastor David Bennett of Kirkwood United Methodist Church asserts, completely straight-faced and unfazed by the episode, "people can find Jesus in each of us like she's found in this object." Whether singing gospel hymns, or munching on puffed corn snacks, you too can find divinity. Watch the video—a CBS raw clip without voice-overs, which makes this whole thing even creepier—after the jump.
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Posted by Robyn Lee, July 31, 2008 at 12:00 PM
Subliminal Dinnerware reminds you to practice good dinner etiquette: "clean your plate," "don't slurp," and "use a napkin." Granted, you won't be able to see the message until you've cleaned off your plate; it'll be a message to store away for your next meal. [via swissmiss]
Of all the tips he has for Beijing-bound travelers, number one on blogger David Feng's list is learning the phrase "Chi fan le ma?" The translation: "Have you eaten?" Since Beijingers are such serious eaters, the question makes a great first impression.
Posted by BrianYarvin, July 31, 2008 at 11:00 AM
This week, our correspondent Brian Yarvin writes to us from London instead of his normal bureau in New Jersey. Thanks for the transatlantic update, Brian!
As a long-term observer of the British hot drink scene, I've noticed how mechanized the experience has become. Places that used to sell loose tea twenty years ago, now serve it from a bag and get the hot water from an espresso machine. The ubiquity of espresso machines in Britain is disturbing, especially when sheep farmers and pickup cricket players are drinking double mochachinos.
While thinking about this and walking through London's Borough Market, I spotted a jam-packed, tiny shop called Monmouth Coffee making filter coffee. Yes, there was an espresso machine in the back—for those who demanded modernity—but the filter joe was front and center. Handing over two pounds, I got a cup and upon the first sip, felt the flavors explode. It was like sipping your first glass of Barolo ("the king of wines and wine of kings") when, suddenly, tastes and sensations you don't even recognize appear in your mouth.
I sat in silence with my cup at the long, crowded communal table, wedged between two business meetings. While I had constructive suggestions for both firms, I couldn't improve their choice of venue.
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Posted by Erin Zimmer, July 31, 2008 at 10:30 AM
How will your little one prepare for future food media greatness? With this 18-piece Veggie Cutting Set by ImagiPLAY Toys for $24. While the chopping simulation activates those young motor skills, it could also confuse the divide between food and toys. Little Simon was always told to eat his veggies, but then one day he choked. Other than the swallowing factor, the fake produce looks pretty cool. Fastened together by velcro, pieces can be reshuffled to create new veggie hybrids. Little Simon choked on a tomato-shroom!
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Posted by Ed Levine, July 31, 2008 at 9:00 AM
Nobody I know of in the West understands more about food in China than Fuchsia Dunlop. The author of two remarkable Chinese cookbooks, Land of Plenty (about Sichuan food), and The Revolutionary Cookbook (about Hunanese cooking), Dunlop was not only the first Westerner to attend the Sichuan Institute of Higher Cuisine, she spent the better part of the last 14 years traveling through China to explore the food culture. So when her newest book, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, was published a few months ago, I knew it was going to be good. I just wasn't prepared for how good.
The book is an evocative and emotionally resonant account of her visits to China, from the time she first went as a student in 1994 to the many trips she took after to research for her two cookbooks. In traveling around the country, Dunlop discovered just how much her feelings about Chinese food had evolved in tandem with how the cultural fabric of China had evolved in the post-Mao era.
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Posted by Ed Levine, July 31, 2008 at 8:15 AM
Be still, my bacon-loving heart. Could there really be a Wake N' Bacon Alarm clock, which wakes you up with the intoxicating porky bacon smell. You put a slice of frozen bacon in the clock's chamber when you set the alarm the night before, and voila, you wake up to the wafting smell of a cooked piece of bacon. We might have to order a thousand of these puppies. The inventor of this baby should be a shoo-in for a MacArthur Genius Grant.
What about a Wake N' Chocolate Chip Cookie Alarm Clock? Or a Wake N' Pizza Alarm Clock? What other food smells would serious eaters like to wake up to? [via Dvice]
Posted by Erin Zimmer, July 31, 2008 at 7:30 AM
Photo by ajkinik on Flickr
My breakfast today hasn't yet included a waffle, but if this went rolling by, I'd stop most things in my life to change that. What a horrible tease if the truck didn't actually contain crisp, iron-fresh, buttery waffles. Is there a powdered sugar decal on the front hood?
Posted by Robyn Lee, July 30, 2008 at 8:00 PM
Can vegans who eat honey still call themselves vegan? In light of honey-eating becoming a bigger part of the vegan diet, Daniel Engber of Slate investigates the different beliefs and facts behind the great vegan honey debate. While one could argue that bees are exploited as industrial pollinators much more so than as honey producers, finding alternatives to honey is more reasonable than limiting one's diet to just wind-pollinated plants. It's safe to say that eating plants is also more important than consuming honey to maintain a healthy diet (or, you know, life).
Since honey is just a euphemism for bee regurgitation (or the alliterative "bee barf," as I prefer), it seems obvious that it fits under the non-vegan category. Should it be a major subject of debate within the vegan community?
"You either eat honey or you don't; to debate the question in public only makes the vegan movement seem silly and dogmatic," says Engber. If you're vegan and the "worst" thing you do is eat honey, I don't think it's something you should lose sleep over.
Posted by Erin Zimmer, July 30, 2008 at 7:00 PM
The colors may not jibe with your china, but this glass cutting board—heat-resistant up to 535ºF and dishwasher safe—salutes the King of Rock 'n' Roll in only the best way possible. With eggplant side burns. You know you've made it big in the music industry when kitchenware designers give you eggplant for hair. [via Yumsugar]
Still, that doesn't mean you won't find a nice profile of the Food Network presenter in Chemical & Engineering News. The article is an in-depth look at Brown's influences, plus the back story on his show, Good Eats. Fun facts: He is an avid scuba diving and working on a documentary about "people's relationship with the ocean."
Posted by Leah Greenstein, July 30, 2008 at 5:00 PM
An array of gelato flavors at Gail Silverton's Gelato Bar. Photo courtesy of Ryan Forbes
We're over the Fro-Yo Wars. The real soldiers in the battle for frozen dessert affections make ice cream with real butterfat, not some mamby pamby imitation with ingredients you need a chemistry degree to pronounce.
With so many ice cream eating days here in sunny SoCal, it's no surprise that Los Angeles has some of the country's best ice cream shops—mixing unique, often unusual flavors. Start drooling after the jump.
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Creator of the site What Did You Eat? Sherry Cermak died from a sudden heart attack July 20. She regaled us with her recipes for dark rye bread, chickpea patties, and ahi tuna salad—always flavored with her warm personality. Many of her readers (including A Fridge Full of Food, La Mia Cucina, and Pages, Pucks and Pantry) have rallied together to pay tribute to Sherry, a great voice in the food blogging community we will all miss.
Posted by Paul Clarke, July 30, 2008 at 3:15 PM
Inside Ballast Point Brewery, from the Los Angeles Times.
In today’s Los Angeles Times, Jenn Garbee contributed a story that’s sure to resonate with spirits geeks like me: “West Coast brewers pick up the distilling spirit.”
Small-scale distilleries are on the upswing nationwide, as consumers take greater interest in locally sourced products and states reassess the tax revenue such operations can generate. And while many distilleries are truly independent startups, many talented brewers who have learned the business from making quality beer are either adding distilleries to existing operations, or working in tandem with like-minded distillers.
Garbee spotlights Ballast Point Brewing in San Diego, which has been making beer since 1996. Now with a 600-square-foot distillery, the owners are planning to add whiskey and rum to the list of libations they produce. This is a similar tack taken by Oregon-based McMenamins, a brewery that expanded into distilling whiskey, brandy, and gin (as well as opening restaurants and hotels), and by Rogue, another brewery in Oregon that now produces rum and gin.
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Posted by Raphael, July 30, 2008 at 1:15 PM
This season's The Next Food Network Star finale snared 4 million viewers, the highest ratings in the history of the Food Network, and handily beat this past season's finale of Top Chef, which only got 3.5 million viewers. It's probably safe to assume there are going to be many more seasons of TNFNS.
Posted by Erin Zimmer, July 30, 2008 at 12:30 PM
While in Bethlehem, Pennsylvania last week, John McCain roamed a supermarket, only to have a shelf of Mott's applesauce tumble over his feet. He was interrupted by the applesauce avalanche while trying to make sense of some mandarin oranges packaging. Watch the video after the jump.
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Posted by Hannah Howard, July 30, 2008 at 12:00 PM
Everything Tastes Different in Flushing: To taste the true and dazzling flavors of China, head to Flushing, Queens. You'll find delicacies from pliable pulled noodles to griddle-baked sesame bread to steamed crab with sticky rice.
Rice Salad Technique: Rice salads are ideal for entertaining or for cooking ahead. From fragrant basmati to chewy red rice; with vegetables, herbs, and dressings, possibilities are endless.
Three Stars to Scarpetta: Scott Conant's Italian fare leaves Bruni "stuffed and happy." Bruni gives Conant props for getting "back to the tomato."
Vintage Cocktail Book Mania: Old bar books are all the rage.
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Posted by Emily Koh, July 30, 2008 at 10:30 AM
Starbucks has been hurting recently, but if anything can save this flagging chain, it could be an $11,000 Clover coffee machine. The stuff of dreams for hardcore java addicts, the Clover has the potential to steer the coffee giant back to great coffee basics and, for once, justify the high prices.
As Wired reports, Starbucks discreetly purchased and installed a few Clovers at various Seattle and Boston stores in the summer of 2007, charging $3.05 for a cup of the fancy Clover brew. After thumbs-up came from testers, Starbucks purchased Clover's makers, the Coffee Equipment Company, and now won't sell any more machines to independent cafés. With plans to install 80 of them across the country this year, Starbucks has early Clover adopters outraged. Some have even tried returning machines in protest, shaking their fists at the Coffee Man.
Can the fancy machine save the 'bux, or was the Vivanno smoothie a better plan?
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Posted by Erin Zimmer, July 30, 2008 at 9:00 AM
Photo courtesy of Barefoot Kitchen Witch.
Jayne of the Barefoot Kitchen Witch pulled out her Opteka 10x macro lens attachment for this invasive shot of a single blueberry.
Posted by Hannah Howard, July 29, 2008 at 7:45 PM
Chlorine is a nifty chemical often used to ensure swimming pool hygiene. Other times, it keeps chicken carcasses bacteria-free. After being defeathered and eviscerated, 80-percent of American poultry takes a chlorine bath.
Europe doesn't support the chlorine presence, and has banned American poultry since 1997. Now Slate wants to know: does chlorine really make our chickens taste funny? In 1999, University of Georgia researchers noticed a difference between treated and un-treated chicken, but only after cooked patties sat in the fridge for four days. If the chlorine is used correctly, according to Slate, people won't detect any traces of chlorine after cooking.
Good to know. Because I was hoping my chicken wouldn't taste like swim lessons.
Posted by Erin Zimmer, July 29, 2008 at 6:45 PM
Photograph from Neatorama
These two munchkins don't know how lucky they have it. When their mom planted a seemingly normal zucchini seed in their Santa Clarita, California, garden, she wasn't expecting this monster to appear. Good thing the children aren't actually the size of normal zucchinis—that would be weird. This makes me wonder if my mom really loved me; my childhood lacked grossly giant vegetables.
Posted by Hannah Howard, July 29, 2008 at 5:45 PM
Each week we be round up our favorite posts and recipes from our friends at Apartment Therapy's blog The Kitchn.
This week The Kitchn reminds us that thick pancakes make a perfect vehicle for healthy, fresh fruit.
Also on the Kitchn, how to clean a cast iron grill pan, intriguing cocktail names, wild flower rices from Provence, and a one bowl, eight-minute recipe for banana bread.
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Posted by Raphael, July 29, 2008 at 4:45 PM
Today we present the latest installment of a long-running franchise here at Serious Eats: Paula Deen Is Trying to Kill Us. From an episode entitled "Gone Bananas" that re-ran today, the queen of buttery goodness Paula Deen shocks us yet again with her Cheesy Ham and Banana Casserole.
Combining ham, bacon, cheddar cheese, potato chips, bananas, white bread, eggs, milk, cream, and an unspecified amount of butter, Deen bridges the divide between sweet and savory, between bread pudding and casserole, between acceptable and unacceptable. I'm revolted. And kinda curious what it tastes like.
Posted by Emily Koh, July 29, 2008 at 3:15 PM
Stephen Colbert must have read our post on Ben & Jerry's new Elton John-honoring Goodbye Yellow Brickle Road flavor. At first we didn't recognize the "brickle" part either, but Colbert made perfect sense of the word: "some sort of English treat made from candied lamb cartilage." Colbert demands an apt warning on his own flavor, Americone Dream, now that it will be produced and sold next to Sir Elton's brickle. "May contain traces of sequins." Watch the clip after the jump.
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Posted by Raphael, July 29, 2008 at 2:30 PM
Bennigan's is shuttering most of its locations: Portfolio reminds us that in a Chapter 7 bankruptcy filing "a company seeks to liquidate its assets and shut down." More important, is Applebee's next?
From the Bennigan's Careers page (site is loading slowly):
Do you ever get the feeling that you might be part Leprechaun? Is St. Patrick your favorite saint? Do you like to walk up to complete strangers and say, "Can I start you out with an appetizer?"
Posted by Jamie Forrest, July 29, 2008 at 1:15 PM
Photograph from mjkmjk on Flickr
Carr Valley Cheese won big at this year's American Cheese Society competition, held in Chicago last weekend. The renowned Wisconsin company, family-owned for more than a hundred years, won Best in Show for their Snow White Goat Cheddar, along with 17 other awards including third runner-up overall. Second place went to Virginia's Meadow Creek Dairy for their incredible washed-rind Grayson, a cheese similar to Taleggio or Livarot.
Down a bit from last year's record-breaking 1,209 entries, this year saw 1,149 cheeses in the competition. Thirty tireless judges tasted each one, evaluating aesthetic criteria (taste, texture and aroma), and technical criteria (how well the cheese is made).
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Posted by Robyn Lee, July 29, 2008 at 12:30 PM
Overexcited voice-over, in-your-face shots of steaks and chopped vegetables, smiley customers—at first glance it looks like a commercial for your local Southwest-themed chain restaurant, but after about 25 seconds you realize something is off. Way off. "Seriously, you might want to stay home and have leftovers because this sauce is really f**kin' bad," advises the commercial for Chicho's new Weak Sauce.
Maybe I do want steak that tastes like my grandmother's bathwater. For only $29.99, how could I resist? Watch the video after the jump.
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Posted by Emily Koh, July 29, 2008 at 11:45 AM
Whether you love or hate the over-the-top concoctions that marry cuisine and lab experiments, molecular gastronomy may not even be healthy. In his new book, The Kitchen Laid Bare, renowned Catalan chef Santi Santamaría criticizes molecular gastronomy for not only being pretentious, but posing public health concerns. A proponent for natural ingredients, Santamaría compares using synthetic products to "an athlete who dopes."
He's had no problem singling out Ferran Adrià, the man behind Michelin-starred El Bulli, where the menu has included liquid ham croquette, passion fruit caviar, and a range of flavored foams. Adrià responded, asserting that all amounts have been approved by EU standards, and that additives only make up 0.1 percent of his cooking.
This isn't an argument between traditional and modern cooking, Santamaría stresses. This is a war between the natural and the artificial, and the public should have a right to know what they're consuming. Adriá believes there are bigger health issues out there, which is probably true; foamed beetroot isn't high up on the list of the world's health problems.
Previously: Spanish Chefs Go Cabeza a Cabeza
Posted by Emily Koh, July 29, 2008 at 10:30 AM
Some of us just aren't well-versed in wine, but at least we can admit it with a bit more style and less sheepishness. Just hang one of these pretty letter-pressed wine tags by Popptags on the bottle neck, or customize your own. Hey, it's better than pretending to be a wine expert. [via New York magazine]
Congrats to gillsnthrills, laralin2266, pwhite98270, tcjanes, and Sisterrae. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered last week's Cook the Book!
Posted by Hannah Howard, July 29, 2008 at 8:30 AM
I blog by day and wait tables by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy!
It’s one a.m. and the restaurant is hopping.
It was hopping when I got to work at six. It was hopping at eight, and eleven, and midnight. Now a gaggle of girls with glittery purses are huddled around the door. I am trying to ferry them drinks across the bar, and explain our different madeiras (and what is madeira, anyway? and how is it different from port?) to a friendly British couple, and clear plates from the corner of the bar to make way for an oncoming onslaught of cheese. The end is nowhere in sight.
Time To Chat
A friend I haven’t seen in awhile arrives. I give him a hug, pour him some prosecco, and clear those plates. I ask him where he's living these days and say hi to an impatient couple who flings open the door and eyes their nonexistent seating options. My friend asks what I'm up to, but I need to refill some empty wine glasses. I also need to run downstairs to the walk-in to get a lemon, snatch a knife from the cook, elbow myself some space, cut the citrus into pretty wedges, and give it the woman who innocently asked for some lemon with her water maybe five minutes ago, now. If only she knew.
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Posted by Ed Levine, July 29, 2008 at 7:30 AM
Who knows how the "last breakfast" topic came up with New York Mayor Michael Bloomberg, but his response was pretty delicious:
"I always said if I had one breakfast to eat before I die, it would be Wonder Bread toasted, with Skippy Super Chunky melted on it, slices of overripe banana and fresh crisp bacon."
Not a bad idea, Mike, and pretty down-to-earth of you, considering you're worth about thirty billion dollars.
What would mine be? Perfect pancakes, crispy at the edges and tender inside, served with real maple syrup and sweet butter; six slices of Allan Benton's superlative bacon; two super-fresh eggs softly scrambled on a separate plate—I don't want the syrup touching my eggs—all washed down with a glass of really cold milk and a glass of equally cold fresh orange juice.
What about you, serious eaters? Last breakfast fantasies?
Posted by Raphael, July 28, 2008 at 9:00 PM
Rachael Ray is branching out into the canine culinary field, launching Rachael Ray Nutrish, a line of premium dog food. Focusing on the wholesome and all-natural, it'll have omega fatty acids, and of course, a dash of EVOO. Named after her dog, there won't just be food but snacks too: Isaboo Booscotti crunchy treats (two flavors: bacon and peanut butter) and Isaboo Grill Bites chewy treats (in beefy burger and bacony burger flavors).
All jokes aside, it's also for a good cause: proceeds from each sale will be donated to support Rachael’s Rescue, "dedicated to helping at-risk animals through adoption, medical care and educational programs, along with training and outreach initiatives." A line of cat food is in the works.
Posted by Erin Zimmer, July 28, 2008 at 7:30 PM
Last week, Time Out Chicago hosted a create-your-own hot dog contest, judged by none other than encased meat overlord Doug Sohn of Hot Doug's. After 2,235 votes were cast, software consultant Kevin Haas from Portage Park won with his "New Chicago" entry, which carried 42% of the vote.
Mexican chorizo sausage, Asian pear chutney, Indian paneer cheese, chili mustard, served on a multi-grain roll. As the original Chicago dog reflected our immigrant heritage (Greek, Italian and Jewish immigrants), this encased meat reflects our new and future immigrant population. Latinos now account for 1 in 4 city residents, our Asian population is expected to grow over a third in a matter of a decade, and India presents the third largest group of new immigrants to Chicago. This new sausage celebrates this new Chicago.
That's pretty sociologically deep for tubular meat. How would you represent your city in hot dog form?
Last night's winner Aaron McCargo, Jr., who will premiere his new show "Big Daddy's House" this Sunday on the Food Network, pinpointed his I-Knew-I-Was-a-Serious-Eater-When moment this afternoon on the phone: "I was four, and my family started passing out rice, peas, and pearl onions... they give me one chicken leg, and I said to myself, they got to be joking. When I get older, I'm going to cook a whole chicken and eat it myself."
Posted by Gordon Mark, July 28, 2008 at 6:45 PM
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels.
Recommended shows: This Tuesday night is the series premiere of Food Detectives hosted by Ted Allen. With the help of culinary technology and Popular Science Magazine the show will conduct experiments to test food myths and answer viewer questions. It's like a food-focused Mythbusters. You can submit questions on the show's website. Tuesdays, 9 p.m. ET, Food Network
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Posted by Harold Check, July 28, 2008 at 5:45 PM
Photograph from Tavie on Flickr
Thanks to this Jack Sparrow-themed salami stick, we now have so many new, uncomfortable ways to use the words "sausage" and "Johnny Depp" in the same sentence. For sale at Disneyland Tokyo, this product inspires jokes that probably aren't appropriate for the little ones there to see Mickey. [via Boing Boing]
Posted by Emily Koh, July 28, 2008 at 5:00 PM
Say goodbye to the ol' blue-and-red Popeyes logo, and feast your eyes on this revamped look for the fried chicken chain. Designed by Pentagram, the eye-popping orange and red color scheme with fleur-de-lis, symbolizing the chain's New Orleans hometown, is for the kids. Apparently, the younger generation considered the older logo "generic" and "tired." It kind of reminds me of the Burger King colors, but the black-and-white photos add a classy touch. [via Brand New]
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Posted by Robyn Lee, July 28, 2008 at 3:45 PM
Not a big fan of fighting games? Try Mentos's Kissfight styled after a head-to-head fighting game where you, as Nicky 'Fresh Lips,' must out-kiss your female opponents rather than beat them up. Collect falling Mentos candies for super-charged kissing power. Just like in real life! At least, that's what they want you to believe.
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Posted by Wan Yan Ling, July 28, 2008 at 2:15 PM
If you’re of South East Asian descent, you know that being called a “potato eater” is a grave thing. It implies that you’ve rejected your culinary heritage of rice as the basis of, and main source of carbohydrates in, your diet. Instead, you’ve embraced the “white man’s” dietary staple of potatoes. The stereotype-laden metaphor encapsulates everything from the languages you speak (or are unable to speak), choice of pastimes, and even the values you hold.
While my diet is a heart-healthy, wholegrain-heavy one, my fondness for potatoes (and inability to speak multiple Chinese dialects) slaps a great, flashing, potato-eating sign on my head. Strangely enough, one type of potato-eating is “excusable," but unlike normal potatoes, this one grows on trees.
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Posted by Lucy Baker, July 28, 2008 at 1:00 PM
All cherished recipes are, in a sense, memoir. Preparing a time-honored dish is a way to revisit the past, and sitting down at a table with others to savor the results is a way to extend that memory—be it of a specific time, place, or person—into the future. While there are many foods that can invoke strong recollections, perhaps none are as powerful as those bought on by pie.
This week's Cook the Book selection is Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie by Patty Pinner. Filled with amusing anecdotes that typify her childhood in Saginaw, Michigan ("an unhappy husband will ask for toasted snow"), Patty's book is as much a story of love, friendship, and community as it is about baking desserts. Each recipe, from Miss Annie Dugan's Grape Juice Pie, to Aunt Helen's Pineapple Pie, and Cousin Eunice's Grated Carrot Pie, tells the story of the woman who created it.
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Splenda always contained maltodextrin, which is considered a soluble fiber, but according to Food-Notes, now the pale yellow packets are really pushing the fiber presence. New boxes read: "1 gram of fiber per packet." Whether a chemical formula tweak, or just an advertising strategy to court the fiber fiends, Splenda wants to aid in your digestion.
Posted by Robyn Lee, July 28, 2008 at 12:15 PM
Shannon O'Hare of the Neverwas Haul demonstrates how to make steamed bangers (steam-cooked hot dogs) one dog at a time using the Neverwas Runabout. Are there other methods for steaming hot dogs? Yeah, but they're not as cool. Watch the video after the jump.
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Posted by Robyn Lee, July 28, 2008 at 11:45 AM
Flickr user Amanda Anderson made these adorable cupcakes modeled after the characters from children's television show Yo Gabba Gabba!
[via Craftzine.com blog]
Related
Yo Gaba Gaba! There's a Party In My Tummy
Robot Cupcakes
Posted by Robyn Lee, July 28, 2008 at 11:00 AM
Robin Bellinger is off blogging duty this week, so we're rounding up the best posts from her Sack Lunch recipe columns!
Black Beans with Rice, or 'Spotted Rooster': Make a big pot of black beans with rice and you'll have enough food to last you a week of lunches. You can eat it plain or with extras like salsa, yogurt, or cheese.
Peanut Butter and Honey Sandwich: Bellinger started eating peanut butter and honey sandwiches in summer camp as a teenager. She still loves the sandwich today, but makes a somewhat less indulgent version with spelt bread instead of wheat.
Turkey and Coleslaw Sandwich: One of Bellinger's favorite sandwiches is with turkey and coleslaw, but she felt compelled to make a homemade version since she was dissatisfied with the counterpart at most delis.
Cold Sesame Noodles: When the weather's hot, cold sesame noodles flavored with sesame, peanut butter, and soy sauce will help you cool down.
Posted by Erin Zimmer, July 28, 2008 at 9:15 AM
Milwaukee Brewers fans might have reason to get nervous. According to this report from the Onion, starting pitcher CC Sabathia and first baseman Prince Fielder keep envisioning each other as juicy chili cheese dogs and hamburgers on legs, which distracts from the game. Brewers manager Ned Yost had to step in and regulate, announcing that any player who attempts to devour another, no matter how scrumptious they look, will be subject to disciplinary action.
Posted by Erin Zimmer, July 28, 2008 at 7:30 AM
Morning, serious eaters! We hope you're drinking some "damn good" black coffee—and hot, too—just the way Agent Dale Cooper liked it on the television series Twin Peaks. "As black as midnight on a moonless night." The show's creator and cult filmmaker David Lynch wants you to "give yourself the present" of black coffee everyday, so he created his very own brand of organic beans.
Eight-ounce canisters are available for $18.53. After the jump, watch a bonus video of the Twin Peaks characters loving black coffee. [via Metafilter]
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Posted by Erin Zimmer, July 28, 2008 at 1:00 AM
And then there was one.
Tonight's season-ending episode made room for a new, more permanent face on the Food Network. Starting next week, you'll see this person—revealed after the jump—debut with a new show, and we can only hope success comes in as rich a form as T.G.I. Friday's commercials, as with former winner Guy Fieri.
For the final challenge, remaining contestants Aaron, Adam, and Lisa had to produce a pilot television show with help from Good Morning Australia and A Current Affair broadcaster alum Gordon Elliott. So whose face will we be seeing more on television?
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Posted by Emily Koh, July 27, 2008 at 8:00 PM
Items you may have missed from the Serious Eats universe ...
- Cocktail connoisseur Paul Clarke had to wrinkle out a few complications for Tales of the Cocktail, but sounds like everything ended up being A-OK in the end. [The Cocktail Chronicles]
- Chicago correspondent Michael Nagrant embarks on a bluegill fishing trip in Missouri with his dad. [Hungry Mag]
- Leah Greenstein finds inspiration in a cocktail and cools down with cucumber sorbet. [SpicySaltySweet]
- Cooking with Kids contributor Matthew Amster-Burton gives us a peek at two new books: Betsy Block's The Dinner Diaries and Chad Ward's An Edge in the Kitchen. [Roots and Grubs]
Posted by Zach Brooks, July 27, 2008 at 4:00 PM
If you didn't get yourself over to Serious Eats New York this week, here are some of the great things you may have missed.
Beat the Heat: We send Emily Koh, our resident spicy foods expert, to Sripraphai in Jackson Heights, Queens, where she discovers that heat and flavor can find a perfect balance.
Hot Doggin' It: In honor of Colombian Independence day, Joe DiStefano hits up Xtasis for a perro and cholado.
Filipino Pork Fat: Robyn Lee experiences the joy of crispy pork fat at Pistahan in the East Village.
Mmmmm, Korean Doughnut: Our resident sweets expert Kathy YL Chan heads to Koreatown to enjoy the nutty charm of a sweet rice twist from Koryodang.
Posted by Alaina Browne, July 27, 2008 at 3:00 PM
Photo by clayirving on Flickr
Is there anything better than biting into a perfectly ripe, sweet, and juicy peach? Maybe a bite of warm peach cobbler served with a scope of vanilla ice cream! Peaches typically peak during late June through July in the South, and July and August in the North. Look for peaches that have a uniform yellow background color, (golden yellow on yellow peaches, creamy yellow on white peaches) with no green around the stem. A ripe peach will yield slightly to pressure. Once ripe, they'll keep in the refrigerator for a few days. Here are a few recipes we think are worth trying this peach season:
Peach Recipes
Paige Denison's Deep-Dish Peach Cobbler [SE]
Dorie Greenspan's Crunchy and Custardy Peach Tart [SE]
Peach Blueberry Cake [Simply Recipes]
Alton Brown's Individual Peach Upside-Down Cake [Food Network]
Grilled Peaches with Blue Cheese and Honey [Pinch My Salt]
Cumin-Crusted Monster Pork Chop With Peach Chipotle Salsa [Epicurious]
Posted by Robyn Lee, July 27, 2008 at 2:00 PM
I don't like chocolate-covered strawberries, but maybe sweet bean paste and glutinous rice cake-covered strawberries are better. Go to Instructables to learn how to make Japanese ichigo (strawberry) daifuku. [via Craftzine.com blog]
Posted by Emily Koh, July 27, 2008 at 12:00 PM
Soda junkies will want to get this USB-powdered mini-fridge. It hooks up right to your computer and is the perfect size to store your canned beverage, keeping it cold and ready for your caffeinated pick-me-up late in the day. A welcome addition to even the most cluttered workspaces. Get one here.
Posted by Raphael, July 27, 2008 at 10:00 AM
A Banned Fat: California passed a law banning trans fats for restaurant by 2010, and all retail baked goods by 2011. Packaged foods will be exempt.
Stunning: Details emerge on the kosher meatpacking plant in Postville, Iowa that was raided by immigration officials: 389 illegal immigrants were rounded up, over 20 under-age workers, some as young as 13, with some working 12-17 hour shifts, six days a week.
Also stunning: Imperial Sugar, the owner of a refinery near Savannah where 13 workers died in a sugar dust explosion last February, was fined more than $8.7 million by OSHA for safety violations, the third highest fine ever.
Absentee chefs: The Moment blog chimes in on the chef vs restauranteur issue, with some explanation from Jean-Georges Vongerichten.
Training Wheels: Harry Hurt III works the line at Le Bernardin and lives to write about it.
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Posted by Emily Koh, July 26, 2008 at 8:00 PM
Contemporary art and beer aren't two things you'd naturally pair together, but for the last 20 years, Beck's has supported up-and-coming artists by showcasing their work on beer bottle labels. Some big-time names you might recognize today have had labels: Damien Hirst, Tracey Emin, and Jeff Koons.
This year, Beck's collaborated with London's Royal College of Art for its Beck's Canvas initiative. The bottles above feature the work of four of the college's graduates. They'll be available nationwide August 1, for a limited time only. Who knew beer could get so artsy? [via The Dieline]
Posted by Erin Zimmer, July 26, 2008 at 6:00 PM
Photo from sanchome on Flickr.
The only thing better than a regular robot is one that doubles as a Coca-Cola vending machine with scorpion-like pincher hands. The logistics are unclear—does it really vend cola cans? Is there a person tall and strong enough to wear this bulky suit? File this under times I wish I was a Japanese school girl outside Shibuya Station in Tokyo to see this weirdness walk by.
Posted by Emily Koh, July 26, 2008 at 4:00 PM
If Sideways didn't quench your thirst for a wine flick, look out for Bottle Shock. Based on the "Judgment of Paris" in 1976, a British wine merchant (played by Alan Rickman) travels to Napa Valley—not yet synonymous with good wine—to check out the small wine scene and is left so impressed that he decides to conduct a blind taste test between California and French wine.
The movie premiered at the 2008 Sundance Film Festival and will be released in theaters August 6, 2008. Check out the trailer after the jump.
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As if people chowing on popcorn doesn't make you hungry enough, theatergoers in Europe could soon be smelling their ads via "endorphin branding," with scents being pumped through the air-conditioning system. This has the potential to be awesome (freshly baked cookies!) or not so awesome (do you really want to smell like McDonald's?).
Posted by Robyn Lee, July 26, 2008 at 12:30 PM
Chocolate pudding from Amy's Bread in New York City.
July 26 is National Chocolate Pudding Day! Celebrate this random and momentous occasion by stuffing your face with the beloved spoonable chocolate-flavored dessert. Here are some recipes to help you enjoy it at home:
We first told you about 50 Cent suing Taco Bell, but there's even more exciting news in the Mexican fast food and rapper world: Taco Bell's rap name generator. Type in your name, select a "dish" (like crunchy tacos or bean burrito), confirm "homeboy" or "flygirl" status, and quantify the size of your appetite. My stage name: "Sista Biggy E Crunch."
Posted by Gordon Mark, July 25, 2008 at 8:00 PM
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels.
Recommended Show
It's the finale of The Next Food Network Star. Sunday night we'll find out who will be the, well, next Food Network star. Sunday, 10 p.m. ET, Food Network
Saturday (July 26)
Jamie at Home: "Zucchini." Jamie shows how to use zucchinis while they are still in season. Did you know that their flowers are edible? 9:30 a.m. ET, Food Network
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Posted by Robyn Lee, July 25, 2008 at 7:45 PM
There's something beautiful about a marshmallow on fire. This photo of a flaming marshmallow by Mike of Another Pint Please reminds me of the first time I roasted marshmallows in a bonfire in 6th grade—they came out looking like charcoal and tasting only mildly better. Mike's marshmallows look like they've endured just the right amount of toastiness.
Related
Photo of the Day: Peppermint Marshmallows
Whole Wheat S'more Cookies
How to Make a Mini S'mores Grill
Smorpak: S'mores on a Stick
Posted by Hannah Howard, July 25, 2008 at 7:00 PM
A Classic Combination: Warm sausage and lentils meld perfectly in a salad tossed with a balsamic-based vinaigrette and fortified with a little bacon.
Zucchini and Chicken Salad: Robin Bellinger grows to love zucchini when it's slivered with a mandolin and tossed with a lemony dressing, like in this zucchini and chicken salad. Sprinkled with fresh mint and Parmesan and stuffed into a pita, it makes for a great portable lunch.
Bruschetta for Dessert: Showcase beautiful summer fruit atop bruschetta dolce. Amanda Clarke tops hers with cherry, hazelnuts and nutella; or black raspberries, nectarines and ricotta.
Soul-Satisfying Soup: Turn sweet corn, rich lobster, and plenty of heavy cream into a luscious summertime meal with a pot of corn and lobster soup.
Salad for a Scorching Day: Shrimp, jicama, and mango salad is crunchy, sweet, and involves almost no cooking.
Addictive, Awesome, Nutty Cookies: Peanut butter cookies are unmistakably heavenly.
Posted by Robyn Lee, July 25, 2008 at 5:30 PM
Just because something is professionally made doesn't mean it's any better than what you could make. Or what a monkey could make. Out of garbage.
Cake Wrecks documents the worst cakes made by professional bakeries. Cakes that should have never been released into the public eye. Cakes that never should have been made in the first place. "Chuck Norris dosesn't cry..." is hardly the worst of them. What about this cake that looks like a dying, dried up lawn? Or this retina-scalding thing? Why do such monstrosities exist? I wish I knew.
Related
Photo of the Day: Custom Cake From Wal-Mart
What's Better than Tom Selleck? A Tom Selleck Cake!
Team up your eating powers for a discount: if 11 people—perfect strangers are fine—join the Hai Yen Group Discount group at thepoint.com, they'll all get 25% off their final bill for lunch on August 13. Pretty cool concept. [via Gapers Block]
Posted by Hannah Howard, July 25, 2008 at 3:45 PM
Pizza Greatness in Portland: Ed Levine eats paradigmatic pizza at Apizza Scholls: crunchy crust, creamy cheese and tang. Next time, he'll try the bacon pizza.
A Guide to the Red Hook Vendors: Adam Kuban breaks it down: here's how to get to Red Hook in Brooklyn, the history of the culinary gem, and what tasty tacos, huaraches, and grilled corn you might consume.
Toast in Manhattan's Village: Blue Ribbon Bakery Market on Bedford Street has a menu of 22 open-face sandwiches, divided into vegetable and fruit, cheese and butter, and meat and fish varieties. "It turns out that a toast bar is a brilliant idea, one worthy of a MacArthur Genius Grant," Ed Levine declares.
A Disappointing Chicago Slice: Daniel Zemans' high hopes for a lunchtime slice at Art of Pizza on Chicago's north side are dashed. He recommends stopping by for a whole deep-dish or stuffed pie and skipping the slice.
Upper East Side, Home to One of The Finest Burgers Around: The burger at J. G. Melon is the "epitome of aesthetic perfection: griddle-cooked fresh ground beef, American cheese, a toasted white bun, sliced red onions, and pickles."
Our own Serious Eats New York editor Zach Brooks of Midtown Lunch fame was chosen one of Rolling Stone's "10 People Who Escaped the Music Industry." Ever since he left his programming position at Sirius Satellite Radio, we've been fattening him up with chocolate-chip cookies and lobster.
Posted by Emily Koh, July 25, 2008 at 3:00 PM
Check it out: Coca-Cola is rolling out its classic contour bottle in a two-liter size, starting in Birmingham, Alabama, and Chattanooga, Tennessee. Consumer tests reported that the shape facilitates pouring. (Fun fact: Did you know the contour bottle is one of few packages to receive a federal trademark from the U.S. Patent and Trademark Office?)
Posted by Hannah Howard, July 25, 2008 at 1:45 PM
We're bananas for what goes on in Talk. There's so much useful, funny, and interesting stuff going on that we almost can't keep up. Here's some of the discussion that's piqued our interest this week.
First date dining:
"Yup, three strikes in a row. What else could I do but marry the guy?" — dbcurrie
Foods you're just not feeling:
"I have some rice issues. I like plain jasmine rice or basmati, or even long grain white. But I don't like brown, short grain, or risotto. Nor arancini, nor paella." — Kerosena
When is it time to eat?
"I have a lunch bell in my tummy. It rings at 11:55 every day. Lunch is my favorite meal of the day!" — izatryt
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Posted by Michael Nagrant, July 25, 2008 at 1:00 PM
Whoever coined the phrase, “Ain’t no thang, but a chicken wang” was clearly a careless philosopher. Because, after a lunch of jerk wings at Ja’s Jerk Chicken in Chicago’s Garfield Park neighborhood, I’ve found some wings that are quite clearly the thang. In fact, two hours after supping on them, my lips are still delighted, if not a touch inflamed, by the chili burn from their jerk sauce.
Anyone considering collagen injections should just consider a weekly order of these instead.
Ja’s has no tables or even the stainless steel chest-high counter—a Chicago staple found at beef stands and rib shacks everywhere. I had to dine with the styrofoam clamshell while holding the wings precariously perched on the console of my vintage scooter—by vintage I mean 1994 Honda Elite—underneath the Lake St. Green Line elevated train. Still, even with the train spitting the occasional drop of El juice as it roared by, I was hardly bothered. I was too busy sucking my way to the chicken bone.
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Posted by Robyn Lee, July 25, 2008 at 12:15 PM
Boing Boing TV takes us into the factory of San Francisco-based chocolate manufacturing company TCHO. Founder Timothy Childs, former space shuttle technologist, shows us how Space Shuttle tape, a RONCO turkey oven, and stone grinders are used in the Research and Development lab, and how computer vision techniques are reducing labor. Also, learn about the science behind the crystallization of chocolate. Watch the video after the jump.
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Rapper 50 Cent doesn't like tacos enough to change his name to 79, 89, or 99 Cent. As part of Taco Bell's "Why Pay More?" campaign—where menu items stay under a buck—the fast food chain jokingly implied this in ads, but without his permission first. 50 Cent is now suing for $4 million.
Posted by Ed Levine, July 25, 2008 at 11:00 AM
Photos from some of my recent trips to New Orleans.
My friend Brett Anderson has just resumed reviewing restaurants in the New Orleans Times-Picayune for the first time since Katrina struck, according to the New York Times. He reviewed the classic New Orleans restaurant Mr. B's Bistro in his typically straightforward, clear-eyed fashion. Anderson lauded what he found delicious (barbecued shrimp) and fairly criticized what he found wanting (fried catfish). In other words he did what a good restaurant critic does.
This is good news for Serious Eaters everywhere, who shouldn't need anymore reasons to visit the Big Easy to do some serious eatin'. When I last visited Brett in April he was already in reviewer mode, directing our meals together as only a newspaper restaurant reviewer—who eats virtually every meal out—can.
Before this Anderson felt that he was better serving his paper and the city he loves through coverage of the Big Easy food culture, as it tried to recover from Katrina. At Serious Eats we took note of a great series he wrote about the classic New Orleans restaurant Mandina's ultimately successful struggle to open after the devastating hurricane.
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Posted by Robyn Lee, July 25, 2008 at 9:30 AM
Experience the fast paced world of running a sushi bar by playing Sushi Go Round. Click on ingredients to make specific rolls (doing it incorrectly results in something that looks like a pile of poop), send the sushi out to your customers before they get angry, and buy more ingredients when supplies are running low. It's not realistic at all, but it's a fun way to kill time. [via Metafilter]
Posted by Ed Levine, July 25, 2008 at 8:45 AM
I'm writing this from a hotel room in San Francisco, where my wife and I are wrapping up a six-day working vacation that included stops in Portland, Oregon; Bolinas, California; and San Francisco. Yesterday you read about my visit to the awesome Apizza Scholls in Portland. In the coming days I'll be sharing the results of my nonstop food forays in Portland, which included stops at the extraordinary Portland Farmers Market; a fantastic brunch at a catering company's kitchen that opens its doors on Sunday for breakfast; a visit to a very fine sausage-maker in the shadows of my brother's alma mater, Reed College; an early morning visit to a rock-and-roll doughnut emporium; and what might have been the most exciting restaurant meal I have had in years.
I ate all this in 36 hours in Portland. My two days in San Francisco have been even more food-packed. Portland and San Francisco, we have a problem. When I am food-exploring in places I don't often get to or I'm visiting for the first time, I launch into a manic, headlong dash to gluttonous, life-shortening oblivion.
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Posted by Erin Zimmer, July 25, 2008 at 7:30 AM
Morning, serious eaters. It's Friday, so we say treat yourself to a fried dough tire. Pastry chef and blogger Shuna Fish Lydon of the blog Eggbeater recently did at San Francisco's Dynamo Doughnuts, which just opened Tuesday. Lydon is a lover of all walks of doughnut life—"even if they were the wallflower kind or still wore high-waters in college."
Have you ever met fried dough you didn't like? Dynamo Doughnuts: 2760 24th Street, San Francisco CA 94110 (map); 415-920-1978
Hey! When did Stephen Colbert's intro change from "President Bush, have a hot dog with me" to "multi-grain"? Oh, I see, on Monday's episode.
Posted by Erin Zimmer, July 24, 2008 at 8:20 PM
Whenever I admit to drinking soy milk, I immediately add a qualifier: "Only in coffee and cereal, I swear."
I don't want to be pegged as a freaky full-time soy-milk drinker, because at the core, I identify with regular milk. From cows. But every so often there's something about soy milk, especially vanilla, that adds a nice twist to an otherwise sludgy coffee.
No offense to furry critters, but I don't drink soy milk for animal rights reasons. Or to save Mother Nature. I drink it because in certain contexts, it's really good. So when Slate reported this week that soy milk isn't necessarily better than cow's milk from an eco perspective, I appreciated the insight but wasn't any less likely to drink the stuff.
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Posted by Robyn Lee, July 24, 2008 at 6:30 PM
Clockwise from top left: "Fresh Flower Jelly" by Tonkin Liu, and "Wobbly Bridge" by Foster + Partners, "Eden Project Jelly" by Grimshaw, and "Copper St Paul's Mould" by Bompas & Parr.
The winners of this year's Architectural Jelly Design Competition have been revealed in all their colorful, wobbly, semi-translucent glory, with top prize awarded to "Fresh Flower Jelly" by Tonkin Liu. An auction raising money for architectural aid charity will allow those interested to buy photographs of the top entries and the actual molds themselves. Article 25. [via notcot]
Posted by Hannah Howard, July 24, 2008 at 6:15 PM
Each week we be round up our favorite posts and recipes from our friends at Apartment Therapy's blog The Kitchn.
This week The Kitchn finds heirloom eggplants at the farmer's market in a beautiful array of sizes, shapes, and colors.
Also on the Kitchn, a spotlight on peppers, a budget Pinot Grigio taste test, sour cherry recipes, and the lowdown on Old Bay.
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How can one couple run a restaurant for 21 hours a day without resting? They can't—but two couples of identical twins can! At a restaurant in Yiwu, China, the nicknamed "robot couple restaurant" is run by two couples where the men and women are identical twins. [via Neatorama]
Posted by Amanda Clarke, July 24, 2008 at 3:30 PM
There was a time when dry goods like flour, rice and chicken feed were sold almost exclusively in sturdy, tightly woven cotton sacks. Enterprising (or frugal) consumers often reused sacks in their original forms for storage, carrying goods, as hand-stuffed pillows, and more. It was so popular to make clothing and linens from the bag's fabric from that some producers even printed them with decorative floral patterns.
Though actual flour sacks are difficult to come by these days (save for a few small-scale producers, like the Nora Mill Granary of Helen, Georgia) "flour sack" kitchen towels, made out of roughly the same material, are commonly available, inexpensive, and well-suited to a multitude of household applications.
Continue reading »
Fancy-pants clothing designers have got nothin' on the likes of Lisa, Aaron, and Adam, the remaining contestants on Food Network's The Next Food Network Star. The latest episode had better ratings than the recent season premiere of Bravo's Project Runway. [via FNA]
A study by the Harvard School of Public Health found that modest soy consumption may significantly decrease sperm production due to the soy's isoflavones, the chemicals that act similar to estrogen. However, the study points out that soy consumption is higher in Asia, where there isn't a decreased fertility problem.
The next time you grumble about your coffee being too expensive, think about how the average cup of coffee in Moscow costs $10.19. Then again, in a city with 74 billionaires, people can probably afford it.
Posted by Erin Zimmer, July 24, 2008 at 11:30 AM
If Van Halen wasn't talkin' 'bout love in their 1978 hit song, maybe they had cheese on the brain? On this plastic container of cheese chunks found by our friend Homesick Texan at a New York market, the band's famous lyrics appear above the barcode. "I've been to the edge, and there I stood and looked down / lost a lot of friends there, baby, I got no time to mess around."
Clearly, the lyrics refer to the edge of the grocery aisle, where they lost their pals after buying feta. The song was known for being very raw; much like this "assorted" pack of uncooked cheese.
Posted by Erin Zimmer, July 24, 2008 at 11:00 AM
That's too many seeds for a normal McDonald's bun. Spotted in Taiwan, the "Grilled Chicken Multi Grains" demonstrates the fast food industry's attempt to make us healthier—and what better way than with big, fat seeds. The sandwich isn't currently available in the United States, where the closest alternative is a Premium Grilled Chicken Classic Sandwich on a "toasted honey wheat bakery roll." (No seeds involved.)
Posted by Robyn Lee, July 24, 2008 at 10:15 AM
Photograph from rahims on Flickr
This chocolate bar was so close to being the chocolate bar of my Internet meme dreams; it just needs a space between the "O" and the "RLY."
If the word "ORLY" reminds you of an airport in Paris and not a snowy owl, then you are safely beyond the grasp of the Internet's attempt to destroy your brain. Not in this category: ytmnd's many ORLY chocolate homages (warning: annoying music automatically plays).. [via Neatorama]
Posted by Erin Zimmer, July 24, 2008 at 9:30 AM
Opening the Chewandswallow Digest this morning, we learned of spaghetti storms in our stars—but not until 2010. Ron and Judi Barrett's classic children's story Cloudy with a Chance of Meatballs will become a 3-D IMAX film by Sony Pictures Animation, starring Andy Samberg and Anna Faris. Beyond pasta, the town of Chewandswallow will also be deluged by Gorgonzola snow flurries, toast hurricanes, and pea-soup fog.
Since an illustrated 30 pages can only lend so much film fodder, the plot invents a scientist who instigates the edible meteorology in hopes of ending world hunger. (If you remember, the book begins with Grandpa accidentally whacking his grandson with a pancake while flipping one for breakfast, then explains how normal this is in Chewandswallow.) Similar to Twister and Backdraft, the film will have a Mother Nature–gone-wrong twist.
Now, if only we could squeeze our childhood beds into the theaters for ultimate viewing pleasure.
Posted by Erin Zimmer, July 24, 2008 at 7:30 AM
Pretzels, strawberries, and bananas do their share of bathing in chocolate, but bacon? These indulgent strips are a new item at Marini's Candies in Santa Cruz, California, brought to our attention by Serious Eater Fast Food Critic. Do we consider this pushing bacon's limits? Or accentuating its beauty?
Yet another sign that bacon is taking over the world.
Posted by Hannah Howard, July 23, 2008 at 8:15 PM
We are plagued by water hang-ups: bottled water obsessing, bottled water loathing, and recently, fees for filtered tap water. Eater SF reports that Millennium Restaurant in Nob Hill will soon charge guests a buck for water filtered through a nifty Natura carbon and UV filter.
In case you're wondering where that dollar is going, Millennium Restaurant explains that it's for fancy filters, visits from water filter technicians, and the UV lightbulb maintenance.
When you spend twenty bucks on beautiful restaurant scallops, only a fraction of that money actually goes to the food cost. There's labor, rent, and that classy plate on which your scallops lie. Not to mention last week's emergency dishwasher repair, the air conditioning, and the linen service that delivers napkins to the restaurant. (But you don't need to hear all that; the bill will suffice.)
This charge applies the same philosophy; but is it fair for water? Should Millennium Restaurant just eat the cost? Er, drink.
Posted by Robyn Lee, July 23, 2008 at 7:30 PM
Photograph take by Gunnar Hafdal on Flickr
I feel proud knowing that the premium fruit we export to Iceland "meets or exceeds U.S. fancy standards."
Posted by Paul Clarke, July 23, 2008 at 5:30 PM
On occasion, I’ve touched on the different types of gin now populating the shelves of your local liquor stores. Many of them are in the growing class of so-called “new generation” gins. That is, less traditional dry gins that, while still flavored with juniper berries, push other botanicals front and center, so the taste is less juniper-forward like old-school gins such as Tanqueray, and more herbal, floral, or citrusy.
One of the first, and almost certainly the most popular, in this gin wave is Hendrick’s. Made in Scotland, and with a delicate flavor that features cucumber and rose petals more prominently than juniper, Hendrick’s is marketed in a distinctive black bottle that calls to mind apothecaries of the Victorian era—a time of croquet and cucumber sandwiches in the rose garden, all characteristics that Hendrick’s savvy marketers have used to good effect.
With a bright, floral aroma and a crisp, complex flavor, Hendrick’s is a very easy gin for ginophobes to embrace. In a martini, Hendrick’s benefits from light vermouth. The more vermouth-heavy martinis growing popular at haute cocktail bars have a better balance when made with a more assertive gin like Plymouth, whereas with Hendrick’s, the floral interplay can get overwhelming. Substituting Lillet for vermouth creates the right balance, and in delicately-flavored gin drinks and highballs such as the gin rickey, Hendrick’s is a fine choice.
Posted by Robyn Lee, July 23, 2008 at 4:15 PM
With the help of Baby's First Internet, written by Kevin Fanning and illustrated by Kean Soo, you can teach your little ones how to behave on the internet. The rhyme, "In order to increase renown / add “bacon” to most any noun," is one we're particularly familiar with. Maybe a little too familiar with. (Another one that may hit close to home for food bloggers is, "Your friends won’t like it, on the real / but you must Flickr every meal.") [via Metafilter]
Related
In Videos: New 'Dinner Impossible' Chef Michael Symon Makes Chocolate-Covered Bacon
For an Edible Container, Try Bacon Bowls
Bacon Mat Reloaded: BLT
Posted by Clay Gordon, July 23, 2008 at 2:15 PM
Photograph of a longitudinal conche at the Felchlin factory in Schywz, Swtizerland.
As an invited guest and featured speaker at the 100th anniversary celebration for major chocolate company Max Felchlin AG in Switzerland last week, I was reminded that chocolate didn't possess the smooth, creamy texture we take for granted today until Rudolphe Lindt invented the conche in 1879.
The Swiss are famous for producing chocolates with a very fine "mouth feel," achieved through a number of manufacturing secrets, last of which is "conching." Perhaps apocryphal, the creation story of the conche says that Lindt, well known for his chocolate manufacturing techniques, left his lab one Friday afternoon to go hunting for the weekend, but forgot to turn off a piece of machinery. When he returned to the lab on Monday morning, he found the machine still running and the chocolate inside, transformed.
The conching process delivers several important improvements to chocolate's taste and texture.
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Posted by Hannah Howard, July 23, 2008 at 1:00 PM
Fancypants Soft-Serve: Chefs around the country are putting their own spins on soft-serve ice cream. Think high quality ingredients, funky flavors like balsamic Bing cherry and bourbon, and toppings like extra virgin olive oil and Maldon sea salt.
Slow Food, Big Bash: Slow Food USA will host a "Woodstock of Food" for 50,000 people in San Francisco on Labor Day weekend.
The Tomato Project: Jack Rabin and Rutgers University are fighting for the resurgence of the Ramapo, the quintessential Jersey tomato.
Two Stars to Szechuan Gourmet: Bruni waxes literary about the midtown spot, applauding food that exemplifies Sichuan cooking at its best: "the tingly-fiery effect of Sichuan peppercorns and chili peppers, often infused into sesame oil, the results pooling at the bottom of a dish, a multi-toned sunset, maroon, bronze and ochre."
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Posted by Raphael, July 23, 2008 at 12:30 PM
Judging from the preview episode that aired this past Sunday night, the new Dinner Impossible with Michael Symon looks like a winner. This episode takes place in Wildwood, New Jersey, with a challenge to make "upscale boardwalk food" for 600 people using the boardwalk's vendors and supplies. In a stroke of brilliance, Symon gets the venerable Laura's Fudge to help make chocolate-covered bacon with almonds. Video of the bacon after the jump.
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Not that a fear of dense, exquisite Italian ice cream could ever exist, but just to set the record straight, "gelotophobia" is not the fear of gelato. It's actually the fear of being laughed at. What about the fear of not having enough gelato in those tiny plastic cups? Now that deserves some coinage.
Posted by Erin Zimmer, July 23, 2008 at 11:30 AM
You might not expect grassroots organizers to get behind the bastion of corporate coffeehouses, but "Save our Starbucks" is an emerging effort mobilized by nostalgic consumers, not ready to lose their neighborhood store. As much as people loved carping about the massive, un-indie global chain, now they're devastated to see certain Starbucks go. Even if another one sits a mile away, it's not the same; it's not your Starbucks.
Online petitions have formed on the "Save our Starbucks" website, where people are urging each other to "stop the insanity." A loss of Starbucks symbolizes a loss of community. As the Dallas Morning News points out, it's more than a logo, it's a hang-out for young and old, and very much a middle-class status symbol. If your neighborhood can afford a four-buck coffee, you get a Starbucks, and that's validating for many Americans. Affected areas thus represent a "downwardly mobile" part of town.
As reader Adrian Riojas commented on the Dallas Morning News Opinion blog, "it's more than just a food chain or brand. It's part of who we are." When he and his wife met in college, they frequented the Green Oaks and Cooper location, where they "laughed and studied" almost nightly. "Our relationship grew into what it is today thanks to the great conversations we had over our coffee there."
Is your store vulnerable? Are you holding back tears?
While there's a saying that advises against eating shellfish in months without the letter "r," targeting May through August, the New York Times says commercial shellfish aren't any more likely to be toxic in the summer than during the rest of the year.
Texas Governor Rick Perry has asked the FDA to waive a mandate that requires gasoline processors to mix ethanol into fuel. The corn used to make that ethanol, he says, could be better used to feed livestock. "When you find yourself in a hole, you have to quit digging," he said.
Posted by Emily Koh, July 23, 2008 at 9:15 AM
Forget lugging around your cookbooks: now the Nintendo DS can help you cook your meals. Nintendo will release Cooking Guide: Can't Decide What to Eat? in the U.S. this fall. Unlike Cooking Mama, where you play a series of mini-games like slicing carrots or separating egg yolks to make a virtual dish, Cooking Guide provides real, step-by-step recipes with helpful photos so that you can actually cook along in the kitchen. It even provides a glossary to explain terminology and ingredients for those who feel completely clueless. Perfect for the foodie gamer.
Posted by Raphael, July 23, 2008 at 7:45 AM
Charlie Rose interviewed David Chang last night for a full hour. It's a great dialogue in that inimitable in-depth Charlie Rose style. The video is an hour long, but well worth watching if you have the time.
Video after the jump, plus a bonus video of Chang making pickled eggs on The Martha Stewart Show.
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Posted by Robyn Lee, July 23, 2008 at 7:30 AM
With the help of Archie McPhee, you can be known as "That Dude with the Mattress Shaped Like a Giant Piece of Toast" by buying this inflatable mattress shaped like a giant piece of toast. Pair it with some jam-colored blankets and square yellow pillows for full effect. Just make sure to treat it like a mattress and not a giant piece of toast, no matter how hungry you may be. [via Gizmodo]
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Bread with Back Support
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Posted by Emily Koh, July 22, 2008 at 8:00 PM
First dates are awkward, but even if sparks don't fly and emotions don't run high right away, you should take certain food precautions. The Guardian has a guide to first dinner dates, with tips like forgoing Brussels sprouts, curry, and fresh pasta since the "effects" don't always kick in for another five hours. They even say to avoid coffee. It's worse than garlic breath, and might interfere with the invite up "for a cup of tea" later.
What strategic eating tricks do you have up your sleeve for first dates? Do you stress over the dinner part? Let them pick the spot? Show off your restaurant knowledge? Order pasta anyway?
Posted by Erin Zimmer, July 22, 2008 at 7:30 PM
Photograph from Cybele on Flickr
Licking presidential hopeful Barack Obama may seem weird, but if his face tasted like corn syrup, well, American voters might reconsider. Made by Kai's Candy Company, these lollies showcase the dying Japanese art form "kumi ame," or "rolled candy." Obama's lips aren't usually that hot pink, but it's not a bad look. [Via Candy Blog]
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If Obama and McCain Were Food, What Would They Be?
Candidate Ice Cream Flavors
Bad news for Peking Duck lovers and Chinese restaurants in Britain: the EU has banned ovens used to prepare Peking Duck that don't carry a CE mark, despite that no health problems have been associated with the ovens. [via pabo76]
Posted by Erin Zimmer, July 22, 2008 at 6:15 PM
In recent weeks, anchors on KVVU, the Fox affiliate in Las Vegas, sat with McDonald’s iced coffees as they broadcasted the "news-and-lifestyle" portion of the morning show. But as reported by the New York Times, they weren't from an early morning drive-thru trip. In fact, the anchors hardly touched the cups.
It's part of a six-month product placement deal where the on-air cast will join their new iced coffee friends, but not during the "straight news portion," said KVVU news director Adam Bradshaw; just during the lightweight stuff between 7 and 9 a.m. Other stations owned by the Meredith Broadcasting Group may have logoed cups from the Golden Arches soon too. What if a report involves Big Macs or happy meals? During conflicting coverage, the ad agency promises to remove the cups.
Adieu to an old media era of generic mugs that made me picture a friendly coffee maker in the staff kitchen.
Binaca, cologne, sweet nothings, and now skillets. Men have many tricks for seducing women, but the gastrosexual will braise pork and caramelize onions for his loved one. According to the Daily Mail, chefs such as Gordon Ramsay and Jamie Oliver have boosted the macho-man appeal of culinary arts. Oliver even encourages women to refrain from bedroom activities if their special someone doesn't cook.
Posted by Robyn Lee, July 22, 2008 at 5:00 PM
Want to grow food in your backyard without getting your hands dirty? Just hire someone else to do it for you! The New York Times covers services catering to "lazy locavores," including personal vegetable gardening from MyFarm in San Francisco, locally grown mail-order meals from Three Stone Hearth in Berkeley, and locally grown fruit deliveries to your office from The Fruitguys. If you do like getting your hands dirty by gardening or cooking, maybe this is your chance to start a new locavore-friendly business.
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Food Words for Thought: 'Locavore' as 2007's Word of the Year
I Took the Locavore Challenge (Sort of)
Posted by Erin Zimmer, July 22, 2008 at 3:30 PM
Photograph from Daily Mail.
To mark her 61st birthday, Camilla received an organic carrot cake, but the more interesting garden vegetable involved at her birthday: a giant, flowery Durham Early green cabbage.
As fervent green thumbs, the Duchess of Cornwall and Prince Charles of Wales spent the day touring the Dig For Victory allotment, a project between the Royal Parks and Cabinet War Rooms promoting gardens on public land, first inspired by Lord Woolton, the Minister of Food during World War II.
Probably not accustomed to receiving birthday cabbages, Camilla responded to the gift: "Oh my goodness me, look at that. It's a big one."
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Prince Charles Opens Highgrove Vegetable Shop to Public
Posted by Robyn Lee, July 22, 2008 at 3:00 PM
Photograph from Daily Feed
Boccalone Salumeria in San Francisco makes their proscuitto cotto with provolone panini out of an inverted baguette, allowing the tender inner part of the bread to get crisp and creating "more textural interest with its chewy crust melded to the melted cheese." Like I needed even more reason to want to eat a sandwich filled with thinly sliced pork and molten cheese. [via Eater SF]
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A Bicycle Built for Sausage
Posted by Wan Yan Ling, July 22, 2008 at 1:45 PM
I don’t know about you guys, but the most exciting part about traveling for me is discovering new things that smack you in the face with a great, big, “Hello, I exist! And I am delicious!”
Last week, I poked through Hong Kong’s street markets, asking vendors nosy questions and snapping surreptitious shots of seafood still splashing in tubs. There was eating too—lots and lots of eating. Many of the sights were a blast into the past, a remembrance of how things ought to be and still are on this island of startling contrasts. Rice flour rolls freshly steamed and rolled before your eyes; towering skyscrapers amidst bustling, squawking, croaking, cawing, livestock markets. But the one thing that stopped me dead in my tracks—these yellow-skinned lovelies called wampees.
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Posted by Emily Koh, July 22, 2008 at 11:45 AM
Jean-Georges Vongerichten has long been a heavyweight in the culinary world, but now he's out to globally conquer the greater hospitality industry. The Michelin-starred chef has signed a deal with Starwood Hotels to open between 30 and 50 Jean-Georges-branded hotel restaurants within five years, with ten locations at Starwood brands opening by the end of this year. The additions will not be straight-up copies of current JGV restaurants, and menus will change quarterly.
Top chefs partnering with luxury hotels is not new. Gordon Ramsay's not just in London but on both coasts of the U.S., and Masaharu Morimoto and Alfred Portale have their sights set on Florida. Though Vegas has long been a goldmine for celebrity chefs squeezing in yet another self-branded restaurant, this expansion, however, is on a completely different level. Will greater expansion strengthen the JGV name or dilute the reputation and quality of Vongerichten establishments?
Related
Jean-Georges Blogs
Matsugen: Jean-Georges Vongerichten Presents Fresh Soba and More
Posted by Jamie Forrest, July 22, 2008 at 11:00 AM
One of the most common food themes is stuffing delicious cheese into something else equally delicious (such as filo dough stuffed with feta cheese). These dishes play with texture and flavor in a satisfying way. But whose idea was it to turn this notion on its head and stuff delicious things right into the cheese itself?
The most egregious example here is Sottocenere al Tartufo, an otherwise bland, white cow's milk cheese from Italy, studded with black truffles. Truffles, of course, have an amazing flavor, but why chop them up finely and embed them in an unmemorable cheese?
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Posted by Emily Koh, July 22, 2008 at 10:30 AM
First honey bees, then snails, now this? Baby oysters are mysteriously dying by the millions along the French coast from Normandy to the Mediterranean, in what has become the worst crisis to hit the French oyster industry in 30 years.
There's speculation that warmer sea temperatures have generated more plankton and baby oysters are dying from eating too much of the tiny organisms. But that doesn't add up: why would adolescent and adult oysters remain unaffected? Why are some oyster beds completely killed off while others remain immune?
The impact on the French oyster industry could be devastating. Officials are assessing ways to change the harvesting process in the next several seasons, and the French government is expected to give emergency aid to oyster producers for new oyster "larva." While oyster-eating humans aren't at risk, the French Food Safety Agency is taking a closer look.
A nice post on Martha Stewart's Dinner Tonight blog detailing ways to save money on food: plan ahead, stay in season, build a pantry, love your freezer.
Posted by Hannah Howard, July 22, 2008 at 8:30 AM
I blog by day and wait tables by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy!
"F. was going to eat your rueben," J. says, "but I stopped him." Thank God!
The closing server (that's me) gets to work at 6, usually quite some time after the chef emerges from the basement with family meal. J. always makes sure that something is left for me. Tonight we have leftover goose breast ruebens, which are obscenely delicious slathered in horseradish aioli, and a salad with greens, faro, oranges, and feta.
"Family meal," for those not in the know, is what the kitchen cooks up to feed the restaurant's staff before service. Depending on the establishment and the night, family meal might entail sad scraps or an awesome feast. How a restaurant feeds its own says a lot about its culture.
At my place, the staff is too tiny to assemble for a formal affair. We eat at the bar or by the cheese station while folding napkins or catching up. The kitchen brings us something tasty more often than not. Chorizo and egg sandwiches, or pork butt and pepper quesadillas, or pizzas studded with chevre, tomato, and bacon.
Cooking for the Fam
When I interned in a kitchen last summer, cooking for family often fell into my hands. "What can I use?" I'd ask someone with any semblance of authority. We'd go through the walk-in and they'd point haphazardly at carrots, ginger, shallots, sausage.
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Posted by Adam Kuban, July 22, 2008 at 7:30 AM
Mornin', eaters. How's tricks? Or should I say, how's Trix?
By way of (lame) pun I lead you to this breakfast cereal ID quiz on AOL Food. Without the box, without tasting, can you ID cereals by looks alone? Oh yeah? What are the two over to the right here? I got 16 out of 20. Can you best that?
And you know, this was perfect timing, as I've been on a huge cereal kick lately. I'm particularly enjoying Raisin Bran Crunch and Cracklin' Oat Bran right now. What cereal are you digging into this week?
Posted by Erin Zimmer, July 21, 2008 at 8:30 PM
These curvy, voluptuous-looking tomatoes seem so carefree, so removed from the everyday burdens of delicious tomato lifestyles. But like many sunbathers, they're on a direct road to skin cancer. No SPF, ladies? Ouch, talk about sunbaked. Piggybacking off the 1991 film Fried Green Tomatoes, this lovely photo by métrogirl could inspire Fried Red Tomatoes, a box office hit about stubborn tomatoes who choose vanity over health one fateful summer.
Things come in threes. Regular Top Chef, Top Chef Junior, and now, Top Chef: Masters, debuting spring 2009. Sounds like a fusion of the Iron and Top Chefs. "Award-winning, widely-renowned" cheftestants compete, not dudes you don't recognize (but eventually learn to love deeply). Do the celeb chefs have time for television, on top of cookbook deals, blogs, and big deal kitchens? Will Bravo change its name to Top Chef-o?
Posted by Jen Maiser, July 21, 2008 at 6:30 PM
Because a majority of my food comes from the farmers market, I am often tied to the schedule of farmers markets around the Bay Area. I missed my home market twice in a row due to scheduling conflicts in recent weeks, but I made up for it by visiting the brand-new Divisadero Farmers Market and the Napa Farmers Market. I was in Napa for the unbelievably great Taste3 Conference and snuck out between speakers to visit the small, but extremely friendly and adequate, downtown market.
Cruising the markets, I noticed a proliferation of plum and apricot-like stone fruits: pluots, plumcots, apriums, plums, and apricots. It wasn't until I came home and perused the Internet that I figured out the differences. Pluots and plumcots are the same—a hybrid mix of a plum and an apricot—but the pluot is a trademarked version of a plumcot. They tend to resemble plums more than apricots and are usually sweeter than traditional plums. Apriums are a hybrid between plums and apricots that are more like apricots than plums. For a more specific history of plumcots, pluots, and apriums, check out this article from SFist.
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Congrats to hmneilson, caviarandcodfish, apisoni, namepl, and swaaaan. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered last week's Cook the Book!
Posted by Gordon Mark, July 21, 2008 at 6:00 PM
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels.
Recommended shows: The Martha Stewart Show has numerous chefs on this week including Jamie Oliver, David Chang, Pichet Ong, Gina DePalma, Lidia Bastianich, and Eric Ripert. 1 p.m. ET, NBC or the day after at 8 p.m. ET, Fine Living Network
Tuesday night is the series premiere of Road Tasted with the Neelys. In this show Pat and Gina Neely, of Down Home With the Neelys, travel across the country exploring different family-run businesses. This week's episode takes place in Minneapolis-St. Paul, Minnesota. Tuesdays, 9:30 p.m. ET, Food Network
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Ed Levine spoke to Anne Burrell and confirmed that Secrets of a Restaurant Chef has been renewed for 13 more episodes: "She's shooting the end of August and is working feverishly on recipes and dishes."
Posted by Lucy Baker, July 21, 2008 at 3:45 PM
Words by Lucy Baker | I am an unabashed lover of all things Ina—her cookbooks, her brownie mix, and most of all, her television show, The Barefoot Contessa, which I TiVo daily. What I like best about her recipes is that they emphasize two things: easy methods and quality ingredients. I'm willing to dump half a bottle of pricey Burgundy into her coq au vin because I'm confident that, even though I'm an untrained home cook, the final dish will turn out delicious.
Like me, Ina never attended professional culinary school. She became an accomplished cook simply through practice, and by absorbing the knowledge of those she admired—perhaps no one more so than Anna Pump, owner of the famed gourmet take-out shop in Bridgehampton, New York, Loaves & Fishes.
Paging through Anna's new cookbook, Summer on a Plate, it is easy to see how and why she was Ina's mentor. Her elegant, no-fuss dishes emphasize fresh vegetables, simply grilled meats and fish, and rich indulgences, such as Asparagus Salad with Roasted Peppers and Goat Cheese, Chicken in Basil Cream, and Coconut-Lemon Layer Cake.
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Posted by Erin Zimmer, July 21, 2008 at 1:30 PM
Still in Vegas, last night's episode involved a bunch of crazy non-food elements. Showgirls, Spamalot cast members, poker tables, one contestant's vocal chords, oh, and a man dressed as Cher. Typical network coverage, no? The three remaining contestants (Lisa, Aaron, and Adam) were asked to create a Vegasian buffet for judges and past NFNS winner Guy Fiere. You know, the really successful one with peroxide hair all over T.G.I. Friday's commercials? The one they're all trying to be? Thanks to a big surprise at the end, they're all getting another chance next week.
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Posted by Erin Zimmer, July 21, 2008 at 1:00 PM
Juggling the mini quiches with the teriyaki chicken wings and salmon rillettes is stressful. I can't tell you how many times I wonder, "How will I balance this sparkling rosé with all my tiny sustenances?" Houseware designers Fred & Friends created the Finger Food ring so nibbles can rest peacefully on your finger. Ah, relief. Ten reusable ring "plates" come in each pack. [via Presurfer]
Posted by Adam Kuban, July 21, 2008 at 12:00 PM
Today is supposedly National Junk Food Day. In honor, here's a video of Mackenzie Phillips singing Larry Groce's "Junk Food Junkie" on the short-lived Jackson family variety show. And, yes, that's Jackson as in Michael, Tito, Jermaine, et al.
Kids, this video (after the jump)is what happens to your brain after too much junk food. Think of what has become of those starring in it. Let it serve as a cautionary tale.
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Posted by Adam Kuban, July 21, 2008 at 11:30 AM
The blog Sweeetheart Fever posts about a novel way to cook eggs: bake them in muffin tins. If it weren't so hot out, I'd try it this week. I can imagine plunking one of this muffin-tin eggs on an English muffin with some good, sharp cheddar. Mmm.
Posted by Adam Kuban, July 21, 2008 at 11:00 AM
I'm still picking my jaw up off the floor after Raphael here at SE pointed out this set of photos from Mike Tyson's abandoned Ohio mansion. The place is apparently sitting vacant, still furnished, with doors wide open. But almost more amazing is that Tyson had a poolside sundae bar!
And here's the kitchen. Three wall ovens, and an '80s-era TV sunk into a wall niche. [via MetaFilter]
Posted by Adam Kuban, July 21, 2008 at 10:45 AM
Creepy! We were just perusing Eater and saw that one of that blog's readers snapped a sneaky shot of our own Ed Levine "seriously considering eating at Sky Asian Bistro in the JetBlue terminal." That must have been late last week, when Ed was on his way out to the West Coast to do some eating. The anonymous Eater tipster notes that Ed passed on Sky Asian. If you stay tuned to Serious Eats, later in the day we'll have the first of Ed's reports from his trip.
Posted by Raphael, July 21, 2008 at 10:00 AM
Judging from the video after the jump below, it looks like Cooking Mama: World Kitchen for the Nintendo Wii, is going to be a much-improved version of the original game, Cooking Mama: Cook Off.
The video is a developer walk-through, and it seems like the game's creators were very much aware of the difficulties of the original Cooking Mama's game-play mechanics, which made it so frustrating as to be almost unplayable. The new version features three-dimensional characters instead of disembodied hands, fun-looking mini games, and a super-cute feature where Cooking Mama grabs your character to prevent you from adding the wrong ingredient at the wrong time. Video after the jump.
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Posted by Erin Zimmer, July 21, 2008 at 8:30 AM
One of the many uses of a Google map: informing you which Starbucks are shutting down. Here's a handy map provided by CNN Money, based on a list released Thursday of the 616 stores closing by the first half of 2009.
Starbucks operates 7,087 stores in the United States, so this represents an 8.7 percent drop.
Is your Starbucks on its last grinds? If so, what will you do without it?
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Posted by Adam Kuban, July 21, 2008 at 7:30 AM
Happy Monday, folks. How 'bout a smile, courtesy of Henrwhy, to ease you into the week?
Posted by Emily Koh, July 20, 2008 at 8:00 PM
Chow asks whether it's considered rude to eat on public transit: "I don’t mind smelling a pungent curry in the right context, like an Indian restaurant, but not on my way home, mixing with other people’s body odor."
Granted, there are times when you gotta eat on the run. On the other hand, some people don't seem to know the meaning of "grabbing a bite to eat"—I was on the subway once and saw a guy carefully laying out three boxes of his Dominican takeout dinner on the seats next to him—napkin in lap and everything. Might've been tasty, but not a pleasant traveling experience for the rest of us there.
What's your take: do you mind seeing people chompin' down on a sandwich on the bus or a commuter train? Should a no-food rule be enforced?
Posted by Emily Koh, July 20, 2008 at 4:00 PM
Items you may have missed from the Serious Eats universe ...
Posted by Alaina Browne, July 20, 2008 at 2:00 PM
Photo by Jeff Kubina on Flickr
In season May through October, it's only been in the last couple of weeks that blueberries have appeared at the farmers' markets in New York City. Look for fresh blueberries that are firm, dry, plump, smooth-skinned, deep-purple blue to blue-black in color, and relatively free from leaves and stems. Note that size is not an indicator of maturity. Fresh berries should be stored covered in the refrigerator for up to 10 days and washed just before using.
To freeze fresh berries, use berries that are unwashed and completely dry. Store in your freezer in an airtight container or re-sealable plastic bag. Or, arrange dry berries in a single layer on a cookie sheet, freeze, then transfer berries to airtight container or re-sealable plastic bag.
Here are a few recipes we think are worth trying this blueberry season:
Blueberry Recipes
What are some of your favorite blueberry recipes?
Posted by Raphael, July 20, 2008 at 1:00 PM
Flummery: Amanda Hesser tries out a 1980 recipe for raspberry flummery.
Travel: The travel section visits Pasticceria Taddeucci in Lucca, Italy; Soi Arab, an Arab street in Bangkok; Michoacán, Mexico; Seoul; Toulouse; Vietnam; and juice bars in New York City.
Grace Period Is Over: It's official: Iin New York City, fines ranging from $200 to $2,000 will be imposed on chains not displaying calorie counts.
Williamsburg Is Expensive Now: Rents in Brooklyn's Williamsburg neighborhood are preventing the Brooklyn Brewery’s to expand while staying in the neighborhood.
The Alcoholic Avocado: Macondo, in New York City's East Village, makes an avocado cocktail.
Posted by Emily Koh, July 20, 2008 at 10:00 AM
Raw herring is a Dutch specialty, so it's no wonder that the broodje haring, or a raw-herring sandwich, is the national dish of the Netherlands. Says Simply Sandwiches, "It's cold and a bit mushy, but has a refreshing freshness and bite from the onions and pickles that it's a pleasure to eat. It also helps that it's incredibly soft and I could probably eat it without teeth."
Posted by Ed Levine, July 19, 2008 at 8:00 PM
Photograph from Fuzzy Gerdes on Flickr
A Men's Health article that was republished on the Huffington Post makes all us weight-watchers feel less deprived by listing six junk foods that are actually OK to eat and drink. The list is amusing and even in some cases informative. I mean, pork rinds? Really? If pork rinds are on the list, shouldn't bacon, country ham, and prosciutto make the list?
Posted by Hannah Howard, July 19, 2008 at 6:00 PM
Beautiful, Edible Flowers: Lucy Baker's zucchini blossom frittata with goat cheese and herbs is so good, she contemplated opening up her apartment for brunch business.
Don't Be Fooled: When it's summer and fresh tomatoes have all the flavor you could want, skip a long-simmered tomato sauce and go for marinated tomatoes with linguine, finished with chunks of fresh mozzarella and chopped basil.
Shrimp on the Barbie: Rosemary and chile-grilled shrimp with lemon zest will show off quality seafood. To maximize gunky goodness, buy whole shrimp with the heads on.
Fruity Fried Rice: Nick Kindelsperger uses leftover pineapple and rice to whip up light, simple ginger pineapple fried rice.
Un-Dainty Macaroons: Vanilla-coconut macaroons are "the chewy, dense, coconut bombs of New York deli fame."
Posted by Emily Koh, July 19, 2008 at 2:00 PM
Wine snobs—you can spot 'em a mile away: that look of deep concentration as they swirl their glass for a good measure, that thoughtful gaze that crosses their face as they take a sip, and then the look of concentration as they purse their lips, grasping to create flowy phrases using words like "acidic," "rustic," and "full-bodied." Well, the rest of us common folk can join in this elite league too—check out this guide on how to be an alcohol snob. Among the things to keep in mind:
Smell the drink: "If someone ventures their own review as to what it smells like, frown as though you're too busy concentrating on this intense bouquet to interrupt it with stupid words. This automatically gives you the edge, since as a conneisseur you know enough not to discuss anything until the full tasting is over. "
Drink the drink: "Freeze as though your entire body is concentrated upon analyzing this taste in your mouth. Narrow your eyes and look upwards as you pretend to process this beverage, taking your time as you give every impression of savoring the flavor."
Sound advice on faking it it till you make it.
Posted by Ed Levine, July 19, 2008 at 12:00 PM
Or, 'I Believe They're Sinking Down'
Catfish farming, which was one of the few bright spots in the Mississippi Delta economy, is grinding to a halt at an alarming pace, according to the New York Times. It is a victim of the rapid rise in feed costs; corn and soybean prices have tripled in the last two years. Catfish farmers simply cannot afford to buy food for their fish and are draining their ponds.
“It’s a dead business,” said John Dillard, who pioneered the commercial farming of catfish in the late 1960s. Last year Dillard & Company raised 11 million fish. Next year it will raise none. People can eat imported fish, Mr. Dillard said, just as they use imported oil.
As for his 55 employees? "Those jobs are gone."
An industry that at one point provided 10,000 jobs in the hard-luck Delta region is now reduced to minnow status.
Continue reading »
Posted by Adam Kuban, July 19, 2008 at 11:00 AM
Got a cool link from Serious Eatser 2qrs this morning:
In the issue of The Cool Hunter newsletter I got this morning, one of the features was this deli in London: http://www.pierluigipiu.it/web/projects_olivino.htm. It is what I would imagine a delicatessen inside the MoMA would look like.
You know, 2qrs, it is somewhat similar to what the Museum of Modern Art has going on in its Cafe 2 eatery, which is, as you'd imagine, über-designy. Thanks for the link!
Posted by Erin Zimmer, July 18, 2008 at 7:15 PM
©iStockphoto.com/KMITU
We have seen bottled water snobbery peak—such as when diners feel pressured to order it to impress friends—then plummet, due to recent environmental awareness. Author Elizabeth Royte analyzes the commercialization of our basic human need in Bottlemania: How Water Went on Sale and Why We Bought It, published in May.
This week, The Economist reviewed Royte's book which investigates the $60 billion global bottled water industry and how it's swelled to include waters laced with sugar-free fruity flavors, caffeine, and appetite suppressants. While some are tickled by the concept of water sommeliers, others admonish the excess, and millions of people still lack access to clean water.
Have you downsized your water bottle consumption? Got a sleek (and pricey) new reusable aluminum bottle? Are you one of the conspiracy theorists convinced that public water fountains have mysteriously disappeared on purpose?
Previously
Tap Water Is All the Rage
Posted by Robyn Lee, July 18, 2008 at 6:45 PM
Photograph from Another Pint Please... on Flickr
When I first saw this photo, I thought it was funny because the chickens were positioned in such a way that made them look like they were casually sitting down and having a chat. "Hey, I have a can up my butt." "Yeah, me too." Then I saw the title "Limbo!" and got a different perspective.
Either way, anthropomorphizing headless roast chickens is weird.
Related
Cola-Can Chicken
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Posted by Gordon Mark, July 18, 2008 at 6:15 PM
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels.
Recommended Show
Secrets of a Chef, not to be confused with Secrets of a Restaurant Chef, premieres this Sunday afternoon on PBS. Host Hubert Keller, the owner and chef at Fleur de Lys in San Francisco and Burger Bar in Las Vegas, will cover peppers in the first episode. Sunday, 4 p.m. ET, PBS
Saturday (July 19)
Jamie at Home: "Cauliflower." Jamie gives a rundown of what you could do with curly kale, cauliflower, broccoli, purple sprouting, and kohl rabi. 9:30 a.m. ET, Food Network
Continue reading »
Posted by Emily Koh, July 18, 2008 at 5:15 PM
Escargot may soon be hard to find on French menus. France is facing a snail shortage, as French food processors report they are no longer obtaining a sufficient amount of snails from eastern Europe.
Part of the problem is that snail collecting is no longer as popular of a job in eastern European countries like Poland or Hungary—which supply two-thirds of all snails eaten in France—as better job opportunities crop up. The hot and dry summers of recent years have also been unfavorable for the French snail-farming industry. Consequently, the French market have been relying on more processed snails and foresee that bounty prices will be considerably higher for snail hunters.
Posted by Hannah Howard, July 18, 2008 at 4:45 PM
Perfect Paella in a Not-So-Private 'Private' Club: Ed Levine calls La Nacional the best, and quirkiest, Spanish restaurant in New York.
Steamed Cheeseburgers in Meriden, Connecticut: Ted's Restaurant really does steam their burgers! Nick Solares finds their juiceless burgers disappointing, but the homefries amazing.
Joe's Pizza in Los Angeles: Joe Vitale of New York City's original Joe's Pizza opened a Joe's Pizza in Santa Monica. The red storefront dished up pies that taste like they've "been sauced, cheesed, and baked right there on Carmine Street."
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Posted by Michael Nagrant, July 18, 2008 at 3:15 PM
At one point, Chicago's Le Passage was sort of the windy city's modern version of Studio 54. It had a storied history of celebrity appearances, exclusivity, and general craziness. Fast forward to last November when the club changed hands and the VIP section transformed into The Drawing Room, a modern cocktail lounge.
Much has been written about the Drawing Room's food coming from Nick Lecasse, a chef who recently beat Top Chef winner Stephanie Izard in a head-to-head cooking battle with his excellent foie gras with pickled fennel and kumquat gastrique. It's all deserved praise. My recent visit yielded some favorites, including a jerk-spiced quail and fresh housemade gnocchi tossed with farmers' market vegetables and a pan jus. But the real object of my affection on that particular visit was their Japanese Julep.
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Posted by Hannah Howard, July 18, 2008 at 2:00 PM
We're bananas for what goes on in Talk. There's so much useful, funny, and interesting stuff going on that we almost can't keep up. Here's some of the discussion that's piqued our interest this week.
Thoughts on Peeps: "I love Peeps! I rarely eat them, but have to have at least 3 chicks at Easter. Only chicks (the other shapes are not as fun) and only yellow. I eat the little crispy eyes first. I imagine the sugar-free Peeps taste like insulation." — sadiepix
Does canned food go bad? Ever? "I read an article...about a couple who celebrated their 50th wedding anniversary by eating the tinned chicken that they never got around to opening at the original wedding reception in 1955 or whenever. Apparently, in spite of the shoddy post-war packaging and being many decades past expiry date, it was still perfectly fine. Take from that whatever lesson you will." — caley
Losing your mojo: "After a baking disaster where my cake wouldn't bake, frosting looked like lava and the finished product looked like a deconstructed mess, my neighbor gave me this sage (?) piece of advice: Never bake during your time of the month. It just won't come out right" — Josdean
Setting the record straight: "Subway is, in no way, to be considered 'a restaurant.' Never. Ever. " — chiff0nade
Foodie names: "Ben Toebox...Gay Toreaid...Lee Monchello...Brock Oley...Cheri Tom Aytoe...Butt R. Cream" — PerkyMac
Unusual combos: "This will tell you how old I am: When Laverne and Shirley was on, I started drinking milk and Pepsi b/c Laverne did! It was actually really good, kinda like a bad version of a root beer float! I also went through a phase of dipping all French Fries in mayonnaise. Someone told me it was very European, so, naturally, I had to do it! I often wonder if I'm the only nerd who wanted to appear more sophisticated than my zip code and my years!" — seriousone
Posted by Erin Zimmer, July 18, 2008 at 12:45 PM
Like the iPhone's lightsaber application, iSaber, the Urbanspoon service only works after a good shake. Instead of making whooshing noises to recreate the Jedi knight experience, this feature supplies restaurant suggestions by price, cuisine, and neighborhood.
Urbanspoon accesses the phone's internal navigation system to find nearby options, but as New York Times critic Frank Bruni warns, you could be "shaking your way to carpal tunnel syndrome before it pops up." He concludes that Urbanspoon is a restaurant hunt's beginning, not end, since the service doesn't properly account for proximity, already sold-out bookings, or a restaurant's deliciousness seniority. Again, the Magic 8-Ball shake makes up for most inconvenience. After the jump, watch an informational video on Urbanspoon, free to new and old iPhone owners.
Continue reading »
Posted by Raphael, July 18, 2008 at 12:00 PM
The recent news that Wal-Mart is going to sell a line of scented candles based on Paula Deen's recipes got us thinking: What are the scents going to be? Serious Eater Tahitinova clued us in that Linens 'n Things already sells them, but the scents are uninspired: Vanilla Bean, Banana Oatmeal Chip Cookie, Dark Rum Cake, Coconut Pound Cake, Strawberry Shortcake, and Banana Cream Pie.
I thought we'd get some honest Southern smells that might literally come out of Deen's kitchen. Scents like cornbread. Bacon. Pecan pie. Mac and cheese. Fried chicken. Pancakes with maple syrup and tons of butter. Bacon-donut egg burger. Velveeta fudge. Deep-fried butter. What other scents should there be?
Posted by Erin Zimmer, July 18, 2008 at 10:45 AM
With salmonella outbreaks slowing down, the FDA reported yesterday that tomatoes are in the clear, but fresh jalapeño and serrano peppers still need attention.
The tomato industry estimates more than $100 million in losses, but according to the FDA, every type of tomato in stores and fields today is safe (and happy). The outbreak peaked between May 20 and June 10 when about 33 people became ill a day, but dropped to an average of 19 people a day between June 11 and June 20.
How can two different types of produce get contaminated with the same rare strain of Salmonella Saintpaul? According to FDA food safety chief Dr. David Acheson, a large farm was perhaps growing tomatoes in one section and peppers in another, but both passed through a communal washing station with contaminated water.
Previously
First Tomatoes, Now Jalapeños; Does the FDA Have Its Act Together?
Tomatoes: Are They Really the Cause of the Salmonella Outbreak?
How Does Salmonella Get Inside Tomatoes?
Posted by Deb Harkness, July 18, 2008 at 10:00 AM
Last week, Eric Asimov’s weekly column in the New York Times and corresponding blog post on The Pour extolled the greatness of one of the most underappreciated wines in the U.S.: sherry.
Not only do Americans not drink much sherry, they don’t know much about how it’s made, either. I certainly didn’t until a few months ago, when I was a guest of Bodegas Osborne in Spain and had the chance to visit their vineyards and cellars in El Puerto de Santa Maria south of Seville. After I saw the indigenous yeast at work fermenting the grape juice and the solera system of blending wines from different vintages, I realized that sherry, like a good loaf of sourdough bread, is the product of unique yeasts and the mixing of old and new to produce something that can never be replicated in any other place or at any other time.
Continue reading »
Posted by Ed Levine, July 18, 2008 at 8:30 AM
Here's my dilemma. I have two completely conflicting impulses. I want to taste every delicious thing in this world, and I also want to keep control of my weight so that I can live to see my son grow old and our future grandchildren grow up. Can I succeed in doing both? Sometimes, when I'm feeling good and in control, I think the answer is yes. At other times, when there is so much food coming into Serious Eats world headquarters and when I feel the need to food-explore every morning, diet success seems like an impossible dream. This past week was an impossible dream week, and from a dieting-living perspective, it might have been saved by the other serious eaters.
Continue reading »
Posted by Erin Zimmer, July 17, 2008 at 6:15 PM
When Nat King Cole came into this world, his parents must have wondered what cabbage-based sides his name would sound like. The legendary jazz musician looks pretty happy about his face rendered in creamy cole slaw gunk.
Other genius creations by the artist Suspect and Fugitive include: Tomato Pasty Cline from tomato paste, Anchovy Bon Jovi from anchovy paste, and Flight of the Concord Grape Juice from the purple liquid. Picnic barbecue with only pun-honoring dishes, anyone?
Wal-Mart is set to sell a line of candles that will be "food-scented based on popular recipes of celebrity chef and Food Network television personality Paula Deen."
Posted by Erin Zimmer, July 17, 2008 at 4:45 PM
Step aside Phish Food, Cherry Garcia, and Dave Matthews Band Magic Brownies. There's another music-inspired Ben & Jerry's flavor on the scene: Elton John's Goodbye Yellow Brickle Road, made of chocolate ice cream, peanut butter cookie dough, butter "brickle," and white chocolate chunks. Brickle, you ask? Besides the punny allusion to Sir Elton's 1970s album and song, the made-up word refers to a toffee-like brittle.
Sir Elton has visited all 49 states, and the missing 50th is Vermont—but not for long. In honor of his sold-out show on Monday, July 21, the local hippie ice cream heroes created this flavor, available at the Ben & Jerry's Vermont scoop shops between July 18 and July 25. All proceeds will benefit the Elton John AIDS Foundation.
Related
Ben & Jerry's Releases Willie Nelson's Country Peach Cobbler
Barack Obama's 'Yes, Pecan!' Flavor
Posted by Erin Zimmer, July 17, 2008 at 3:00 PM
In honor of the hot dog's holiest day, July 4, we gave you a regional rundown of hot dog styles. But, gasp, we missed one: The Colombian Hot Dog, "an odd, semitropical wiener sandwich whose toppings include ham and pineapple," according to L.A. Weekly writer Jonathan Gold.
Found regularly in Miami, the sweet-sour dog also lives in Queens at "sandwich stands" under the elevated 7-line tracks, according to Gold. To clarify, Serious Eats overlord Ed Levine wrote about these three years ago, and they're from Los Chuzos y Algo Mas (Roosevelt Avenue in Jackson Heights). But Gold is more focused on the Los Angeles version found at a Colombian-owned yogurt shop called Tutti Frutti: "a Hebrew National hot dog tucked with ham and mozzarella cheese into a bun with raw onion, spackled with crushed pineapple, sprinkled with crushed potato chips and finished with a three-squeeze-bottle lattice of catsup, mustard and mayonnaise."
Wowee. Anything "spackled" with crushed pineapple gets our attention. 950 East Colorado Boulevard, No. 105, Pasadena CA; (map); 626-793-3662; tuttifruttila.com [via Eater LA]
Related
America's Regional Hot Dog Styles
Snapshots from Chile: Hot Dogs and Sandwiches at Rapa Nui
Serious Sandwiches: The Japadog
Posted by Raphael, July 17, 2008 at 2:30 PM
Robert Irvine, the fired Food Network chef who has himself admitted he "was wrong to exaggerate," has started what he calls a "blog site." Irvine comes out punching, setting the record straight for all you haters with a 1,000-plus word blog post.
There are some rumors and stories that have spread over the internet and in the papers, some containing only a grain of truth, most untrue, some wildly inaccurate. I’m not going to bore anyone by rehashing old tales or defending against every misinformed accusation...
Previously
Robert Irvine Fired from the Food Network
Celebrity Chef Has Pants on Fire
Posted by Robyn Lee, July 17, 2008 at 2:00 PM
fun.drno.de
No English speakers were involved in the making of the banner for this restaurant in China. I hope. As for the Chinese name, it's just "restaurant." "Translate server error" is definitely more memorable.
Related
The Best Worst Restaurant Names Ever
Lettuce Eat at Pun Restaurants Only
Photo of the Day: Custom Cake From Wal-Mart
Posted by Robyn Lee, July 17, 2008 at 1:30 PM
coloribus.com
A McDonald's in Chicago is featuring a billboard of a giant egg that cracks open at 6 a.m. and stays open until 10:30 a.m. to represent the time that eggs are available on the menu. It's a cool way target early risers, but as for the post-breakfast crowd, they'll just see a giant white blob. [via BuzzFeed]
Related
In Videos: The Off-the-Menu McDonald's Brunch Sandwich
Posted by Erin Zimmer, July 17, 2008 at 12:15 PM
John Lennon and Paul McCartney wrote "Thank You Girl" as a tribute to the droves of ladies who sent love letters and squealed adoringly in the audience. How do you properly thank a lady fan? By invading her kitchen, washing her dishes, and making her a pot of, presumably, soup. After the jump, watch an animated music video of the guys banging on pots and pans.
Continue reading »
Posted by Robyn Lee, July 17, 2008 at 11:00 AM
There's already a brand of wine in a can, but this wine can prototype designed by Jens Andersson and Jonas Forsman stands out from other canned beverages with its elegant contoured shape and black matte finish. The Wine-can won first prize for the 2005 Swedish Aluminium Packaging Design Award and prizes for Best Environmentally-Adapted and Best Design Student. Investors, get in on this!
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FIT Grads Design Funky Food Labels
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Pretty Food Packaging from Switzerland
Posted by Erin Zimmer, July 17, 2008 at 10:15 AM
This week The Kitchn looks at purple beans, conceivably a long-lost cousin of the purple peppers we recently spotted.
Also on the Kitchn, a recipe for plum caipirinhas, method to skin tomatoes, feelings on the cheese rind, and a question about the longevity of dining rooms.
Continue reading »
10. I'm a total tool when I have to yell across the floor, "WE NEED MORE BANANAS" during a rush.
—Barista 147xxxx
Posted by Erin Zimmer, July 17, 2008 at 9:00 AM
The Economist sent a pasty, not a pastry, to Freakonomics writer Stephen Dubner.
Freaknomics writer and blogger Stephen Dubner thought he noted a spelling slip in a recent Economist piece: "In the hills north east of Mexico City it is not uncommon to find Cornish pasties for sale."
To Dubner, pastry without an "r" meant small, strategic coverings for a female chest, not savory pockets full of meat and veggies. Turns out The Economist was referring to the edible kind of pasties, not those in the lingerie section.
Dubner's gotcha moment was in turn gotcha'd by the magazine, who FedEx'd him a pasty stuffed with peas, carrots, potatoes and mystery meat.
Though he doesn't normally gobble down food from anonymous care packages, Dubner was a fan: "I assumed that if The Economist was good-natured enough to laugh off my wayward criticism, they weren’t going to poison the pasty. So I took a bite. Yum!"
Posted by Robyn Lee, July 16, 2008 at 7:15 PM
Photograph taken by Gwen Turner-Juarez
Look at that turtle go! His expression of happiness and determination is simultaneously cute and maniacal. That strawberry is so dead.
Posted by Erin Zimmer, July 16, 2008 at 6:45 PM
Just outside Washington D.C. in Arlington, Virginia, local mini-chain Murky Coffee will not serve espressos on ice. “I’m sorry...it’s against our policy.” According to Murky Coffee, diluting the espresso will compromise the integrity of the coffee, and that's "not cool," as one barista told an agitated customer.
"Touching a waitress’s chest is not okay. Pouring the coffee onto the floor instead of the cup is not okay." But according to blogger Jeff Simmermon behind And I Am Not Lying, requesting ice should be okay. Once the skirmish reached popular blogs, Murky Coffee owner Nick Cho responded, arguing for the "craft of coffee." While Starbucks or another corporate coffee chain might serve the ice without flinching, he doesn't want Murky Coffee's top-notch beans to taste like a "ghetto latte."
Who are these mythical coffee gods we must please? Should customer satisfaction always win? Or did Simmermon cross the line when he left this passive-aggressive note on a dollar in the Murky Coffee tip jar? The coffee debacle recalls a classic moment in Five Easy Pieces, the 1970 film where Jack Nicholson reminds his waitress, "you've got bread, and a toaster of some kind, right?" So why can't you make some darn toast? Nicholson probably wouldn't settle for ice-less espressos either.
Posted by Adam Kuban, July 16, 2008 at 6:15 PM
Burger King has unveiled a new twist in its ad campaigns: Little King. So Good has some details. The Little King is the King's bratty offspring. He's quite a trip. The patty prince appears in commercials touting the chain's apple fries (video after the jump), which were introduced last year as part of push toward more kid-friendly meals.
I think I may have to hit the King soon; the girlfriend loves apple snacks and has expressed interest in these things. Any of you adults out there tried the apple fries? What are we in for? They appear to be fresh apples, cut into strips, served cold. Has it really gotten so bad that we have to entice kids to eat apples by cutting them into strips and making them look like french fries?
Continue reading »
Posted by Gordon Mark, July 16, 2008 at 5:00 PM
New for the Playstation 3 is the game Fat Princess in which two teams of players must try to save their team's princess. It may sound like it's been done before, but there's a twist here: the enemy fattens up the princess, making her more and more difficult to bring back.
The game will have single and multiplayer, support for up to 32 players (two 16 player teams), 10 maps, and one obese princess to rescue. [via Kotaku]
Posted by Paul Clarke, July 16, 2008 at 3:30 PM
In our globalized world, it’s refreshing to remember that each part of our culinary universe has a distinctive home. This also applies to cocktails; while New York is certainly a world capital of mixology and has the historical record to back it up, New Orleans is the spiritual home of all things spirituous.
Every July, New Orleans hosts thousands of fans of good cocktails and great food who come together for an event called Tales of the Cocktail—the Super Bowl, World Series, and World Cup of the spirits world, all wrapped up in one event. Now in its sixth year from July 16 to 20, Tales of the Cocktail is poised to have its biggest showing ever: the five days of sessions, dinners, and parties are expected to draw thousands of people to the city, and its opening session this afternoon will celebrate the recent selection of the Sazerac as the official cocktail of New Orleans.
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Posted by Erin Zimmer, July 16, 2008 at 2:15 PM
Mmm, pig belly meat. Drew and Natalie Dee, the folks behind the comic Married to the Sea, identify the range of goodness on a swine, noting that the rich, juicy underside is not only good, it's real good.
Related
Pig Butchering Guide
| Tags: bacon, comics, funny, pigs, pork
Posted by Hannah Howard, July 16, 2008 at 1:15 PM
'Slider' Misnomer: The Times carries on about what they call "sliders," throwing the term around loosely. Hamburgers cut up into pieces? Tuna "sliders?" Adam Kuban sets the record straight on sliders: "A slider is something very specific. It is not just a mini hamburger. It's a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty."
Better than Snails: Melissa Clark prefers garlicky, herby snail butter to chewy snail bodies. Her solution? Grilled squid with snail butter.
Burgers in Paris: The French not only embrace the hamburger; they also take their beef patties seriously these days.
Continue reading »
Posted by Robyn Lee, July 16, 2008 at 12:45 PM
Any commercial with creepily laughing Martians automatically gets an A+ in my book, especially when they're laughing at the way humans take potatoes and "smash them all to bits." How silly us humans must look. They may think we're primitive, but at least we have opposable thumbs; they just flail around with pincers. Watch this commercial for Cadbury's Smash mashed potatoes after the jump.
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Will your hometown 'bucks get bulldozed over? Here's a list of the first round of a projected 600 closings that will occur between now and the first half of 2009. Each closure date is contingent on operational and contractual factors—and how fast they can sell the DVDs 75 percent off. Adieu #13745, my hometown branch in Laguna Beach.
Posted by Lucy Baker, July 16, 2008 at 11:45 AM
According to Fast Company, Americans spent $15 billion on bottled water last year, which is more than we spent on "iPods or movie tickets." From corporate buffet lunches to health club vending machines, restaurants, and home refrigerators, bottled waters such as Poland Spring, Evian, and Perrier account for a huge percentage of what we drink every day. But how healthy is bottled water, for us and for the environment?
Bottled Water: No More Beneficial Than Tap
Not very, according to many experts. All drinking water, from fancy Italian Lurisia to plain old Brooklyn tap, has to meet the same standards for consumption. Bottled water is more or less an appeal to vanity. We buy it because it makes us feel fit, virtuous, and hip, when in fact it is no more beneficial than what comes from the kitchen sink, in addition to being more harmful to the earth. Consider how much fuel is used to transport bottled water around the world—according to Fast Company, in the United States alone it's a weekly equivalent of 37,800 18-wheelers delivering nothing but water. Add to that all the plastic and glass bottles, and you've got a whole lot of wasted energy.
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Posted by Erin Zimmer, July 16, 2008 at 11:15 AM
Remember the scene in Hook when Rufio's bangarang fighting words inspired an all-out food fight brawl in Never-Never-Land? Too bad the Lost Boys didn't have this state-of-the-art Zing! catapult spoon for optimal launching of pretend food. The built-in spring means less spoon deaths by way of breaking at the utensil's neck. [via Boing Boing Gadgets]
Posted by Emily Koh, July 16, 2008 at 10:45 AM
Starbucks may be closing 600 stores, but the coffee competition is just startin' to brew. Subway will begin testing a café concept in Washington, D.C. by adding espresso drinks, gelato, and paninis to their sandwich menu. The Subway Cafés will be also be larger, and like many other coffee shops, have comfy seating and Wi-Fi.
Subway insists they're not looking to get into the coffee house business: the cafés are intended to be placed in office buildings in big cities, not for the shops scattered in rural areas. That said, Subway has 22,000 locations across the U.S.—more than any other fast food chain—so there's potential that this could successfully kick off.
Posted by Emily Koh, July 16, 2008 at 10:15 AM
Family meals have been credited with doing a lot for kids, from reducing the risk of substance abuse and eating disorders to teaching healthy eating habits to fostering good relationships with parents. Turns out it's not just good for kids—parents also benefit from having family dinners. A new study showed parents had more successful and optimistic outlooks on their professional careers if they made it home in time for dinner.
A tip for successful family meals: Keep it simple. Just because it's a home-cooked meal doesn't mean you need to whip out your chef's hat—it's less about the meal than the communal aspect. As the Slate piece aptly puts it: "Regularity matters. Maybe the family dinner is all about getting into a rhythm: a steady drumbeat of mess, munching, and musing."
Posted by Robyn Lee, July 15, 2008 at 7:00 PM
Few things are as alluring as the golden crust of "deep fried." Kelly Schmickle made a dinner out of frying morels in a simple beer batter and seasoning them with salt and pepper. This is definitely not what I'm having for dinner tonight, although I wish it were.
Related
Photo of the Day: Deep-Fried Octodogs
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Photo of the Day: 'World Famous Beer Battered Onion Rings'
Posted by Matthew Amster-Burton, July 15, 2008 at 5:15 PM
Biggie's preschooler-friendly bento box featuring kalbi and chopped kimchi.
There's no cooler lunch box, I say, than a bento box. (Although my 4-year-old, who just got a new Wizard of Oz lunch box, would probably disagree.)
Check out the bentos made by Biggie of Lunch in a Box. Not only does she send her kid to school with delicious-looking food, but she has tips for adapting spicy food for the preschool palate:
Regular kimchi is too spicy for my preschooler as is, so I generally rinse it off before giving it to Bug (his favorite is the sour ggakdugi daikon kimchi cubes).
This post walks us through two recent bentos and reports on not only the contents (Korean galbi ribs? Kimchi? Shrimp and vegetables? Rice balls? Mommy, I want to go to preschool!), but what her kid actually ate:
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Posted by Robyn Lee, July 15, 2008 at 5:00 PM
Dennis Culver's Vegan Zombie shirt may not be a reality yet, but you can vote at Threadless.com to help give everyone a chance to display the grain-loving pride of the vegan undead.
Related
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Posted by Erin Zimmer, July 15, 2008 at 2:15 PM
Starbucks had new signage today welcoming the Vivanno. As explained yesterday, it's a nutritious answer to the indulgent Frappuccino, with only 250 calories for the 16-ounce Orange Mango Banana flavor, and 270 calories for the Banana Chocolate. Are they worth it? Fewer calories than a Jamba Juice smoothie or a Frappuccino, but they're gross.
Banana Chocolate
After tasting one spoonful of the Banana Chocolate, Ed Levine compared it to milk of magnesia. Yum! Chewable tablets that relieve heartburn! Watery, with fake chocolate powder undertones, this isn't good. The closest Jamba Juice counterpart: Peanut Butter Moo'd, minus the peanut butter part. Vanilla frozen yogurt, chocolate "Moo'd base," soy milk, ice, and frozen bananas yielded no discernible flavor, but was more drinkable than Vivanno.
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Posted by Robyn Lee, July 15, 2008 at 12:15 PM
The original Chiquita Banana commercial produced by Disney in the 1940s pretty much sums up everything I know about bananas: they taste best when the skin has brown flecks, they go well in pie, and you shouldn't put them in the refrigerator. New things that I learned are that male bananas are normal sized and naked while female bananas are human sized, wear slinky skirts, and sing catchy educational songs about how to eat their kin. Watch the video after the jump.
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Posted by Gordon Mark, July 15, 2008 at 11:30 AM
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels.
Recommended shows: Tuesday night on the G4 channel is the series premiere of Hurl!, a show that combines speed eating with intense physical challenges. I'm sure you can guess what happens when those two things come together. Tuesdays, 9 p.m. ET, G4
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Posted by Jamie Forrest, July 15, 2008 at 10:45 AM
Beer photograph, Pink_Fish13 on Flickr; cheese photograph, Cwbuecheler on Flickr
There's a little-known secret that's actually not so secret anymore: beer pairs better with cheese than wine does. Sure there are some matches made in heaven with wine and cheese, like Champagne paired with a Triple Crème. But there are also lots of potential pitfalls; try a blue cheese with a big, bold red and you will see what I mean. Beer, on the other hand, is a much more forgiving complement to cheese. People often use similar terms to describe the flavors of both beer and cheese: nutty, caramelly, earthy, and tangy, to name a few. Many beers and cheeses also share a similar origin in the farmhouses and monasteries of medieval Europe.
Whereas your chances of finding a wine and cheese pairing that falls flat is rather high, most pairings of beer and cheese are rather serviceable, and many are sublime. Following are some tips for increasing your chances at beer and cheese pairing success.
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Posted by Sarah Wolf, July 15, 2008 at 9:45 AM
Vanessa of What Geeks Eat demonstrates that her daring combination of quinoa plus chard plus cucumber plus red onions plus plums equals colorful deliciousness.
Posted by Hannah Howard, July 15, 2008 at 8:30 AM
I blog by day and wait tables by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy!
A couple comes into my bar. He is sporting a jaunty hat. She, a major tan. "We've been drinking since noon," he informs me. My watch says it's nearly nine.
"What's next?" They're here, so I assume they're still going strong.
"Something sweet," she tells me.
"A dessert wine?" I'm thinking it's that or riesling.
"Yes! A dessert wine."
A Sweet Disaster
After a rundown of our list, we decide on Elio Perrone "Bigaro." It's a ruby pink, sparkly, sunny, strawberry-y Moscato/Brachetto from Piedmont. It's my favorite of our sweet wines.
I pour her a taste. Her face contorts into a melodramatic cringe. "Ew!" she squeals, waving her arms every which way in disgust, as if her mouth alone cannot contain her revulsion. "This is gross."
Continue reading »
Posted by Erin Zimmer, July 15, 2008 at 7:30 AM
I have a friend with a fetish for mini things. Travel-sized toothpaste, those midget ketchup bottles at upscale restaurants, adorable jam jars at high tea. She really needs to know about this $155 "Handspresso," as does the mini things fetishist in you. Like a bike, it uses the "pump air" method to generate pressure, eliminating electricity altogether.
Whaddaya think? Any use for a gadget like this in your morning routine?
Posted by Nick Kindelsperger, July 14, 2008 at 8:00 PM
The ground was a little soggy this Saturday from an earlier rainstorm, but beyond some muddy shoes the weather was warm and welcoming for my first excursion into Chicago's Green City Market. Advertised as the city's only sustainable market, not to mentioned home to regular cooking lessons from notable Chicago chefs, I absolutely couldn't wait to experience it for the first time.
Sure enough, as soon as I walked in I was given a cute little cup of cherry porridge with sweet Israeli cous cous, a creation from Jason Hammel and Amalea Tshilds of Lula Cafe. Luckily. I've visited that excellent restaurant before, and this was a great reminder of their remarkable menu. What a perfect way to start shopping.
Not that I needed any help. The only thing that could have held me back was my own lack of imagination. Whether it was a mountain of berries, elk meat, or fava beans, I felt overwhelmed in the best possible way.
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Congrats to bndraldy, ch121, cbradford, gala2, and boover57. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered last week's Cook the Book!
Posted by Erin Zimmer, July 14, 2008 at 4:45 PM
Once again, the Next Food Network Star contestants were pinching themselves, wondering how they entered this surreal food media world. Paula Deen is here? And we're in Vegas? And our next challenge is a Throwdown-style in front of the Throwdown messiah, Bobby Flay? Whoa, I love my life.
This week, the remaining four had to make a signature dish and one-up their opponent's signature dish in a 75-minute battle. That meant Adam was recreating Lisa's cassoulet, the slow-cooked French bean and pork stew, which he'd never tried before, let alone recognized. Lisa, as a Southern girl, should have owned Adam's mac and cheese, but when her dish wasn't endorsed by Paula Deen, she looked weepy.
"I do not like it at all; in fact, I hate it." When the mother of all things gooey, fatty and cheesy, hates your mac and cheese, you're pretty screwed.
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Posted by The Serious Eats Team, July 14, 2008 at 2:15 PM
Major League Eating: The Game is out! And we're making an open call, a challenge to other food blogs out there—we're looking specifically at group endeavors like you, Grub Street, Eater (and your regional variants), Slashfood, and The Kitchn. We dare you to throw down against the virtual eating skills of the Serious Eats crew, so bring it! Your place or ours—or even online. Stick a fork in it—you're done!
Lack of response will be seen as cession of the Scarf Scepter to us.
Posted by Lucy Baker, July 14, 2008 at 1:30 PM
Here in New York, one of the most expensive cities in the world, good deals on food can be hard to find. After all, this is the home of the original World's Most Expensive Cocktail, not to mention a $1,000 ice cream sundae that is only available by appointment. Ask any Manhattanite or Brooklynite, however, and they are sure to tell you—in hushed tones, lest others find out—about their favorite place for a steal of a meal.
My number one bargain buy? The lobster roll at the Fairway Café in Red Hook, Brooklyn. For just $7.99, you get a buttery bun filled with big, sweet chunks of lobster meat (light on the mayo), chips, coleslaw, and a snappy deli pickle. Plus, the patio view of the Statue of Liberty is unparalleled.
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Posted by Erin Zimmer, July 14, 2008 at 12:00 PM
Brunch haters are few and far between, but McDonald's is one of them. That 11 a.m. deadline for breakfast foods is so strict, leaving absolutely no wiggle room between Egg McMuffin and Big Mac service. Is it so wrong to crave an egg sandwich at lunchtime and double meat patty at 9 a.m.? Or both at once? Don't they stock everything in the back anyway?
Two self-proclaimed "Internet Celebrities" Dallas Penn and Rafi Kam hopped into a fast food spaceship to another cosmos where McDonald's brunch sandwiches exist. Arriving at 10:55 a.m. just before the changing of the guard, they ordered breakfast then hopped back into line at 11:01 a.m.
The result: Canadian bacon, the "round eggy thing," fries, Premium Chicken Select Strips, and honey mustard, all inside the McGriddle bread. Yes, they went there. Because they call the shots, "not the clown." After the jump, watch the meal rebellion, but be aware, the language is NSFW. [via SoGoodBlog]
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Posted by Wan Yan Ling, July 14, 2008 at 11:00 AM
Meet the longan. Its name literally translates to “dragon’s eye," which I can only assume stems from the way its translucent, off-white flesh resembles the eye's sclera, with a pupil-like black seed within. I was tempted to take a picture of all their beady little eyes exposed and peering out, but it’s impossible to eat just half a longan. Like biting into a plump cherry tomato or succulent grape, cramming the whole thing in your mouth is almost a matter of principle.
With a sweet, almost-crisp bite, the longan’s flavor is very much that of a subtle, floral honey. Lychees and longans are often compared to each other—probably because these two fruits come into season at the same time. Whenever you see the brilliant, glistening, ruby coat of the lychee, you’ll no doubt spot the plain, mottled brown skin of the longan, too. The poor longan, not as lusciously sweet, decadently perfumed, or extravagantly juicy as the lychee, is often put down as inferior—referred to, in fact, as the “handmaiden of the lychee."
Fresh or Dried
Yet, in the final race toward human consumption, the longan is the dark horse. Being drier, fresh longans fare much better than lychees during transportation, with significantly better odds of arriving at tables none the worse for wear. Grown in Florida and Hawaii, fresh longans appear in dishes as diverse as mahi mahi and longan ceviche and chicken with longan and macadamia salad. I like them plenty fresh and out of hand, but here’s the cincher: Unlike lychees, which aren’t very good past their prime, I’m just as enamored of longans dried.
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Posted by Raphael, July 14, 2008 at 10:15 AM
Today, July 14, 2008, marks a momentous occasion in the history of virtual gluttony: the release of Major League Eating: The Game on Nintendo's Wii Ware service, a game which we've tracked extensively. The game is for one or two players, with the killer feature of online play and leaderboards. Requiring players to "master a smorgasbord of offensive and defensive weapons including bites, burps, belches, mustard gas, and jalapeño flames while cramming and chewing food at a world-class pace," the game is officially sanctioned by Major League Eating, the sporting league that oversees all professional competitive-eating events, including the Nathan's Fourth of July Hot Dog Eating Contest. The game will "simulate the fast and furious action of a professional eating competition" and feature "the world's greatest gurgitory athletes."
Expect an extensive review here on Serious Eats.
Previously
Photo Gallery: Competitive Eating Stars Battling at Nintendo World Store
Eater X, Speed Eating Sushi
Video Trailer for 'Major League Eating: The Game'
'Major League Eating: The Game' Coming Soon for the Nintendo Wii
Well, it's official. Now when your beer snob friends sneer at you for drinking a Bud, you can tell them it's a Belgian beer. Anheuser-Busch took the $52 billion takeover offer from Belgian brewer InBev.
Posted by Ed Levine, July 14, 2008 at 8:30 AM
Friend of Serious Eats and Roadfooder Stephen Rushmore embarked on an insane 50-stop journey with two other Roadfooders, searching for the best ice cream in New England. They covered six states and hundreds of miles and came to some surprising conclusions. Stephen gave us the scoop on his incredible ice cream journey.
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Posted by Erin Zimmer, July 14, 2008 at 7:30 AM
Starbucks is unleashing another "healthy" answer to the extra caramel Frappuccino with extra whip. Launching Tuesday, the "Vivanno" will taste, look, and act like a smoothie but since it's "so much more than a smoothie" according to Starbucks, they won't let you call it one.
The Vivanno will come in two flavors: Orange Mango Banana Blend, made with Naked Juice, protein and fiber powders, milk, and ice, with 227 calories in a grande. In the Banana Chocolate Blend, mocha syrup replaces the juice, and there's 270 calories for the same 16 ounces. Each blend also contains a whole banana, which Starbucks really wants you to know and love. According to one barista blogger, staffers were reminded repeatedly that there's “at least one serving of fruit with a whole banana" throughout corporate training. They even watched a DVD underscoring the banana presence.
And bananas are good. Americans eat as many bananas as apples and oranges combined, according to banana sage Dan Koeppel. Less than 300 calories is also good, as Frappucinos can easily reach the 600- to 700-calorie range.
But is Starbucks a smoothie house? Not according to the barista blogger. "This isn’t Jamba Juice. This isn’t Smoothie King. This is Starbucks Coffee & Tea. Not Starbucks Coffee & Tea & Smoothies. Or I suppose Starbucks Coffee & Tea & Nourishing Blends."
What do you think? Would you grab a not-smoothie from Starbucks?
Read our review of the Starbucks Vivanno and a comparison to Jamba Juice Smoothies.
Posted by Emily Koh, July 13, 2008 at 4:00 PM
Items you may have missed from the Serious Eats universe ...
- Dinner Tonight contributor Blake Royer's patient waiting has paid off, as his garden is now well-stocked with a plethora of vegetables. [The Paupered Chef]
- Chicago correspondent Michael Nagrant is annoyed by some chefs having their reputation go to their head and acting like culinary rock stars. [Hungry Mag]
- Leah Greenstein learns to make Jewish Mandel Brot, the biscotti-like nutty "cookies of grandmas," from who else but her very own grandmother. [SpicySaltySweet]
- Cocktail connoisseur Paul Clarke invites you to join him at the Spirited Dinner at Palace Cafe next Thursday, with a menu by Chef Ben Thibodeux and drinks by bartender Jim Meehan of New York's PDT. [Cocktail Chronicles]
- Cooking with Kids contributor Matthew Amster-Burton recommends Netherland by Joseph O'Neill, and notes the funniest part involves a restaurant critic. [Roots and Grubs]
Posted by Raphael, July 13, 2008 at 4:00 PM
Benihana Founder Dies: Rocky Aoki opened the first of his Benihana steakhouses, where chefs' knife tricks are as much a part of the meal as the food, in 1964. He died Thursday night, aged 69, of pneumonia.
Eating Out In: Lisbon, Bucharest, Valencia Street in San Francisco, Dublin.
InBev Raises Offer for Anheuser-Busch: The Belgian brewer offers about $50 billion for Anheuser, up from the $46.3 billion offer that Anheuser spurned last month. The deal represents $70 a share in cash.
Out of the Kitchen, Into the Field: A portrait of six women farmers and what makes them tick.
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Posted by Alaina Browne, July 13, 2008 at 1:00 PM
Photograph from Swanksalot on Flickr
Summer squash are named so because they cannot be store for long periods (until winter) unlike winter squash. Look for firm, unblemished, glossy skin; small to medium-sized, fairly heavy relative to size. Stored in the refrigerator, they should keep for a week. Here are a few recipes we think are worth trying this season:
Summer Squash Recipes
Spaghetti with Zucchini and Squash [SE]
Mom's Summer Squash Recipe [Simply Recipes]
Marinated Grilled Vegetable Sandwich [SE]
Bengali Style Summer Squash [Tigers and Strawberries]
Parmesan-Crusted Zucchini [SE]
Zucchini Ginger Cupcakes [Epicurious]
Posted by Hannah Howard, July 12, 2008 at 7:00 PM
Snazzy Summer Soup: Tom Kearney of Brooklyn's The Farm on Adderly wows Lucy Baker with chilled green pea soup with Maine crab salad. Tom shares his recipe with her &mdash and us.
Noodles That Hit the Spot: Robin Bellinger never sampled cold sesame noodles until she arrived in New York. Now a convert, she finds a winning recipe for this craveable dish.
This Is No Cous Cous: Fregola is a semolina flour pasta rolled by hand (or machine), with a hefty texture and a nutty flavor. Fregola with mushrooms, rosemary, and sage makes for a satisfying, flavorful dinner.
Don't Be Fooled: Edna Lewis' steamed chicken in casserole comes out with plenty of buttery juices and rich flavor.
Lest You Tire of Vanilla: Top your pies, crumbles, and tarts with à la mode alternatives like maple ice cream, lemon sherbet, and coconut sorbet.
Posted by Sarah Wolf, July 12, 2008 at 4:30 PM
Oh, the crazy, tasty things kids do these days. Albany, New Zealand-based gelato maker James Oliver of Zest Gelato is only 22 years old, but his unconventional flavors are already making a mark. His bacon-and-egg-flavored ice cream won a silver medal at this year's New Zealand Ice Cream Awards, while his manuka honey gelato and his toasted coconut, lime, and mascarpone ice cream both grabbed golds. He also won a silver medal for his poached pear and blue cheese ice cream, which contains pears Oliver poaches himself and chunks of blue cheese. This is not your father's French vanilla. [via Coldmud]
Posted by Raphael, July 12, 2008 at 1:00 PM
Eater LA interviews Christina Machamer, and she reveals that her official title at Gordon Ramsay's restaurant is senior chef—not the promised executive chef: "Do I know what it takes to be an exec chef? Yes. Do I have it yet? No. For me, being where I am, I know it's not the right position for me."
Related
The Winner of 'Hell's Kitchen' and Gordon Ramsay's New 'Executive Chef'
The Prize of Winning 'Hell's Kitchen': Executive Chef by Title Only
For 21 years, Quebec made sure margarine didn't resemble butter too much. Lighter or darker, as long as the chemical alternative didn't dupe consumers after the real stuff. This policy also allowed the province to retain such an influential dairy industry. But earlier this week, the Cabinet decided margarine could now be any color—even a gold buttery one.
Posted by Adam Kuban, July 12, 2008 at 11:00 AM
"I smell something fishy in here. Oh. Never mind. It's me." —Sushi-Head Playmobil Dude
Customized Playmobil figures with wacky sushi heads. Fun!
Posted by Robyn Lee, July 11, 2008 at 8:00 PM
Let your inner game developer shine at Sims Carnival where you can create your own mini-flash games about anything you want, whether or not you have programming experience. If you're like me and have no creativity whatsoever, benefit from the fruits of other people's labor, many of which happen to be food related. Some of my favorites include the four seconds of non-stop action in Don't Burn the Brulée, saving humans from extinction by gathering space toast in Intergalactic Toast, mindlessly eating burgers in Eat It!!!!, and collecting falling meats for no apparent reason in Aerial Meats. I kill at least 30 seconds playing these games at home—what a glorious half-minute that was. [via GotGame]
Posted by Hannah Howard, July 11, 2008 at 7:00 PM
We're bananas for what goes on in Talk. There's so much useful, funny, and interesting stuff going on that we almost can't keep up. Here's some of the discussion that's piqued our interest this week.
Give us a break!
"No matter how conscious you are of all the good stuff you cook, there's probably someone...thinking that you could improve if you used more organic, local, sustainable, free range, nose-to-tail, dolphin-free, omega-3, low carb, low fat, low calorie, vegetarian, vegan, gluten free, soy free, lactose free, mercury-free, home grown, farm-raised, wild-caught, high fiber, good cholesterol, caffeine free, fair trade or less expensive foods." —dbcurrie
The delicate art of bagging groceries:
"When I retire, I am going to bag groceries at the market. I believe I can make a difference!" —izatryt
A woman after my own heart:
"Stressed, happy, or in between, I reach for...cheese!" —Barbara Hanson
Proper Slurpee-pulling technique:
"The Slurpee keeps expanding even after you close the spigot, resulting in icy overflow. I always forget that. I think that means I should get Slurpees more often, just to stay in practice, of course." —holdthemayo
White barbecue sauce? For real?
"I admit, I'm a leetle beet skeptical - I can't help but think of hot mayo, which is, well, hot mayo. But you make it sound so delicious, and the vinegar seems to transform it.... so I have to give it a shot!" —BangieB
To dip, or not to dip:
"I like to dip one end in ketchup and one end in ranch, then eat, but strangely, I don't like it when the ketchup and ranch touch on the fry, only in my mouth." —lo82070
Posted by Erin Zimmer, July 11, 2008 at 6:30 PM
Photograph from c.buras on Flickr.
Next time you're at the market, be wary of one-eyed, one-horned flying purple pepper eaters. Overall, they're pretty harmless creatures. It's the one-eyed, one-horned flying purple human eaters you have to watch out for. Brutal, and far less tasty.
Posted by Gordon Mark, July 11, 2008 at 5:00 PM
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels.
Recommended Show
Bobby Flay has new show called Grill It! With Bobby Flay. Each week he'll grill with a Food Network viewer (chosen from a casting call). This week he grills chicken breast. Sunday, 9 a.m. ET, Food Network
Saturday (July 12)
Jamie at Home: "Summer Salad." Jamie uses leaves from his garden for a roasted peach and bresaola salad with feta and a yogurt dressing. He also uses a wood oven to make a rustic Caesar salad. 9:30 a.m. ET, Food Network
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Posted by Erin Zimmer, July 11, 2008 at 3:45 PM
Not sure what type of birthday cake to get the Tom Selleck fan in your life? And you're fine with staring at multiple photos of him shirtless for the cause? Blogger Alicia of Alicia Poicia realized that only this gooey chocolate toffee cake could rival Selleck himself. And only chocolate sprinkles could rival actual chest hair. (The pink flowers were also a nice touch.)
"I have never made a cake that was so well received and complimented...and my friend truly did have and happy (and hairy) birthday." Emma is one lucky lady. [via Craftzine]
Posted by Hannah Howard, July 11, 2008 at 3:15 PM
Burgering Through D.C.'s Georgetown: Nick Solares tucks into burgers at Clyde's and Mr Smith's. He finds fresh, flavorful ingredients and burger joy.
Beastly Pork Chop Near Chicago: Michael Nagrant discovers a "monster thick, salty, sweet pork chop as big as Thor’s silver hammer" at Hog Wild in Midlothian.
Serious Food on the Road, New York to Cape Cod: Ed Levine advises where to pull over when road-trip hunger strikes. Vacation calls for the finest clam rolls and grilled hot dogs.
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Posted by Robyn Lee, July 11, 2008 at 12:30 PM
Kyle McDonald's sequencer named I Eat Beats features a "tangible and edible music interface" controlled by Skittles. I assume M&Ms and other similarly shaped candies would also work, but it's probably best to use a candy that doesn't melt too easily. You can snack while you sequence—just don't eat all the pieces! Watch the sequencer in action after the jump.
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Posted by Michael Nagrant, July 11, 2008 at 10:30 AM
Last week while driving down an empty road in Midlothian, just south of Chicago city proper, I spotted a knotty pine wood cabin and a sign featured a dancing pig that said “Hog Wild." As soon as I saw that sign, I squealed my tires and headed to the parking lot. Though I haven’t quite affixed the bumper sticker yet, I always brake for smoke.
Smoke, however, isn’t exactly what I got, except maybe in liquid form. With no pink ring to be found on the ribs at Hog Wild, I definitely wasn’t getting the slow version.
What I did find was a monster thick, salty, sweet pork chop as big as Thor’s silver hammer. It was nothing like the humble child’s fist-sized, succulent chops smothered in caramelized onion or served with a side of apple sauce and sour cream from my youth. Like Barry Bonds who one day had gone from lanky Pirate to San Francisco giant with a superhero torso, this bad boy crept up on me. Pink at the bone, brined and juicy, and featuring a California highway-like system of griddle marks, it was one of the better pork chops I’ve had in Chicago.
Hog Wild
14933 Pulaski Road, Midlothian IL 60445 (b/n 148th Place and 150th Street; map)
708-371-9005
hogwildpitbar-b-q.com
Posted by Ed Levine, July 11, 2008 at 8:30 AM
A study by the Journal of Consumer Research reported on in the New York Times actually suggests what my wife has been saying to me for months now: Smaller packages of snack foods actually cause serious eaters to eat more rather than less.
The study suggests smaller packages can lead consumers to eat more, by blunting their wariness about how much they consume. In one experiment, students were primed to think about their body shape, then were given potato chips and left to watch television. They ate nearly twice as many chips when given nine small bags as when given two large ones. They also hesitated less before opening the small bags.
Recently my wife told me not to buy any 100-calorie snack packs, that having them around the house actually caused me to eat more snacks than not. I of course ignored her advice and bought a ten pack of 100-calorie bags Snyder's of Hanover pretzel snaps.
So this week I quit eating 100-calorie snack packs cold turkey. I left the pretzel snaps on Cape Cod. I didn't even bring the bag or two I normally do for the five-hour trip home.
What do I eat instead between meals?
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Posted by Robyn Lee, July 10, 2008 at 7:30 PM
I opened my new bottle of grapeseed oil bought from a Korean grocery store expecting a run-of-the-mill spout. but instead flicked open the cap to reveal a tube-like protrusion. My first thought was, "Damn, that's awesome!" But then I took a closer look and realized the tube was part of a larger design: an elephant's face. The spout was elevated from "awesome" to "BEST THING I HAVE EVER SEEN (related to bottles of oil)."
But seriously, isn't that an awesome design? Is anyone else's mind totally blown? (Please say yes, or else I'll think I'm insane.) I've lost count of how many times I've poured oil out of a bottle with a too-large spout and cursed the spout for releasing more oil than I wanted, aside from not being an adequate drip catcher and making my fingers slippery. Since I've used this bottle, I haven't had any problems with excess oil use or undesirable drippage. If any oil manufacturers are reading this, get those elephant spouts on your bottles, stat!
Posted by Robyn Lee, July 10, 2008 at 5:30 PM
Photographs take by Elise Bauer
You don't need a fancy smoker to make great barbecue in your backyard. With the help of Hank Shaw at Simply Recipes, you can learn how to turn your kettle grill into a smoker. Just add water (in pans) along with a mix of charcoal and water-soaked wood chips beneath the grate. The meat should only lay on the side of the grate above the water pans. You'll have to periodically check the coals and pay close attention to the temperature to make sure it's low enough for a long, slow cook, but judging from these mouthwatering photos, the results will be worth it.
Related
How To Build a Cheap-Ass Grill for Under $10
Grilling Smackdown: Lump Charcoal vs. Briquettes
Gas vs. Charcoal Grilling: Where Do You Stand?
Posted by Erin Zimmer, July 10, 2008 at 5:00 PM
Photos from House Beautiful
Ina Garten has the reverse schedule of the average Manhattan apartment owner with a Hamptons summer estate—she spends most of her year "summering" on Long Island, while occasionally visiting the downtown duplex. On the Barefoot Contessa, we're so used to watching her shoe-less, strolling along the sand, but hardly get to see her urbanite side. House Beautiful magazine interviewed Garten and toured her 1920s one-bedroom apartment.
Inside, the ceilings are high, the kitchen is "tiny," and the Belgian couches have just the right amount of cushiness. "I'm short, so if a sofa is too deep I feel like a little girl with my feet sticking out. These are comfortable, but not too cushy," explained Garten. [Via Food Network Addict]
Posted by Erin Zimmer, July 10, 2008 at 3:45 PM
With all the food reading we do at Serious Eats, we don't often see that much about what the troops stationed in Iraq are eating. Why not? The answer may be as simple as Chaplain Andrews' explanation on his blog: "If you have ever been in a cafeteria environment, you've got to understand how there really is just a couple of different ways to change up the meals. The really good food still gets old."
We were happy, then, to see his link to Photograzing come through our referrer logs on a blog post titled, humorously, "What's Not for Dinner."
It's a cool kind of exchange. First, we know he's taking some comfort in peeping the amazing photos that the Serious Eats community is uploading—even if those pix might be a bit hunger-inducing in a mess-tent environment. Second, through his blog and Twitter account, we get some insight into the food world of the chaplain and the rest of the folks in the U.S. Army 1st Armored Division: Arabic Coke Lite, Double Bubble, and a full stomach after breakfast—"Scrambled eggs, bacon, and hash browns, don't start your day with out them!"
Well put, Chaplain. Thank you, and be safe!
Posted by Hannah Howard, July 10, 2008 at 3:15 PM
Back in February, Martha Stewart Living Omnimedia bought the Emeril brand for $50 million. Besides his famed television shows, Emeril boasts a website, twelve cookbooks, an extensive array of licensed kitchen tools, and food products from coffees to marinades.
Ad Age reports that Emeril is mixing it up these days. The man who helped create celebrity chefdom will premiere a cooking show, Emeril Green, on Discovery Communications' new Planet Green network on Monday.
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The enterprising Thomas Keller is opening a Bouchon restaurant and an accompanying Bouchon Bakery in Los Angeles in 2009.
Posted by Amanda Clarke, July 10, 2008 at 1:45 PM
Aaaah, beer. In my opinion, there are few things more satisfying on a hot day. For those of you of like mind, here are a few nifty ideas for getting your beer on:
Tool Bottle Openers
Bearing likeness to pliers and wrenches, these tool bottle openers will impart a greater sense of productivity to the opening of your next brew. $25, from The Curiosity Shoppe
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Posted by Robyn Lee, July 10, 2008 at 12:30 PM
When I went home for July Fourth, my mom welcomed my brother and me with a delicious homemade dumpling feast. How did my mom, who probably hadn't made homemade dumplings in years, suddenly get the inspiration to whip up over 100 little meat-filled dough pouches? By watching Kung Fu Panda. Yes, a computer-animated movie about a hefty panda discovering his inner kung fu prowess drove my mom to dig into her latent memory bank of Chinese recipes.
In the most dumpling heavy scene, Po (voiced by Jack Black), whose kung fu skills are provoked by the sight of food, must battle against Master Shifu (voiced by Dustin Hoffman) to get his hands on the last dumpling. Dumplings are awesome—I can totally relate, except for the part where I'm good at kung fu. Watch the clip after the jump.
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Posted by Lucy Baker, July 10, 2008 at 11:30 AM
Vanilla ice cream with pie is a classic combination, but why not try something different?
My three favorite words in the language of desserts are à la mode. In fact, I love ice cream so much that I frequently wish I could invert the formula, as in, "I'll have three giant scoops with a sliver of pie on top." But when it comes to the dizzying array of cakes, crumbles, and crostatas made from all sorts of ingredients—chocolate, coffee, fruit, nuts—why do we so often limit ourselves to crowning our sweets with dollops of plain old vanilla?
Don't get me wrong—I have nothing against vanilla ice cream. I just don't understand why it is the end all be all flavor for spooning over baked goods. There are so many other enticing, rich, and exciting options out there. Sure, vanilla is a classic pairing that won't interfere with, say, the lavender essence in your pound cake, or the toasted walnut crunch mounded inside your roasted apple, but it might not be your dessert's best compliment either.
I've spent the past week developing and compiling a small collection of recipes for à la mode alternatives—ice cream flavors that, while delicious enough to stand on their own, are even better when paired with tortes, brownies, and the like, because they enhance the dessert's primary flavors. Check out my recommendations after the jump.
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Posted by The Serious Eats Team, July 10, 2008 at 11:15 AM
Apple's iPhone 3G comes out tomorrow morning at 8 a.m. We imagine there will be some iPhone camping expeditions at Apple Stores across the country, with people lining up to get their grubby little hands on one as soon as possible.
We're more concerned with grub in hand, so we've asked our nationwide network of Serious Eats contributors to give us their picks for serious eats near the Apple Stores most likely to draw crowds.
We asked for tasty places a short walk or drive away—places where you or your queue compatriots could dash off to and pick up some fanboy (or fangirl) fuel. We also asked for healthy fare, where possible, so you could maintain your line-waiting stamina.
Where to Eat in ...
New York
Philadelphia
D.C. Metro Area
Chicago
San Francisco
Los Angeles
Serious Eats Mobile
Now's a good time to mention that you can view this guide on Serious Eats Mobile: m.seriouseats.com. And because Serious Eats Mobile supports commenting, you can supply live eats intel from the field, from whatever device you're about to upgrade out of. It's as easy as thumb-thumb-thumb-Post a comment!
Posted by Robyn Lee, July 10, 2008 at 11:00 AM
Fanny of the beautiful French pastry-laden blog Foodbeam recently secured an internship at Pâtisserie Lac near Nice in France for next year.
Want to score your own internship? That is, do you really want to slave away for your obsessive, burning love of pastries? Then read Fanny's seven tips for getting an internship at a pâtisserie in France. Although passion is key, so is knowing a bit of French, organizing a list of the places you want to apply to, and showing those places that you mean business.
"Customers have begun threatening to 'Yelp' the restaurant if their demands are not met," says Marsha McBride of Cafe Rouge in Berkeley, California. The San Francisco Chronicle's restaurant critic Michael Bauer looks at the problem of customers threatening to write negative reviews on user generated-review site Yelp in exchange for free food.
Posted by Joy Manning, July 10, 2008 at 8:29 AM
In anticipation of Philly-area geeks showing some brotherly love by camping out for the new iPhone 3G, we asked our Philadelphia correspondent Joy Manning for some restaurant recommendations near the King of Prussia Apple Store.
Most Philadelphians stock up on Apple tech toys at the enormous King of Prussia mall since there's no store downtown. Healthy food is scarce here, like at any food court, but Legal Sea Foods offers a take-out stand with clam chowder available in a still-flavorful “lite” version. Not concerned about staying fit for your wait? Get the lobster roll—the tastiest sandwich at the mall. 690 West Dekalb Pike, King of Prussia PA 19406 (map)
Sweet freaks know Rita’s Water Ice is the source for quick blood sugar rushes and a fat-free boost. Flavors range from chocolate to mango, and a small ice has only 177 calories. (Healthy enough.) 303 Mall Boulevard,
King of Prussia PA 19406 (map)
If you’ve got a buddy to send out while you wait, get him to Desi Village, a secret Indian fave. Inexpensive, authentic curries and tandoori will keep you satisfied no matter how long the wait time. 145 South Gulph Road, King of Prussia PA 19406 (map)
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Posted by Erin Zimmer, July 10, 2008 at 8:28 AM
In anticipation of D.C.-area geeks going gaga over the new iPhone 3G by camping out before it comes out tomorrow at 8 a.m., our own Erin Zimmer gives her picks near the Arlington, Virginia, Apple Store.
Last year, there was talk of an Apple store opening in Georgetown but since that never happened and Washington, D.C. proper still doesn't have a store, a close alternative is in Arlington, Virginia.
El Pollo Rico: For juicy rotisserie chicken head to El Pollo Rico. The half chicken is a worthy investment—easy to nibble in line and worth a couple meals. The fries aren't anything special here but get a face-lift when dunked in the spicy green sauce. Disclaimer: El Pollo Rico only takes cash, and since chicken skin is so greasy, wipe those fingers before embracing your new toy. 932 North Kenmore Street, Arlington VA 22201 (map); 703-522-3220
Five Guys: To stock up on protein, go with the burger and shelled peanuts, always stocked in silver pails here. Not too far a walk, the place is cheap and open until 10 p.m. for the last supper before Friday's early rise. Toppings are as diverse as iPhone ring tones: barbecue sauce, pickles, fried onions, sautéed mushrooms, jalapeño peppers, and A-1 sauce. 2300 Wilson Boulevard, Arlington VA 22201 (map); 703-812-8440
Kabob Bazaar: Don't mind being the guy in line that smells like kabob? Lamb, fish or chicken on a stick is available (and tasty) here. If you're too lazy or scared of spot-stealing in line, they'll even deliver. Portions are huge, especially the pita, and the salad shirazi (cucumber, tomatoes, herbs) is important since the only produce you've probably eaten are apples. 3133 Wilson Boulevard, Arlington VA 22201 (map)
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Now's a good time to mention that you can view this guide on Serious Eats Mobile: m.seriouseats.com. And because Serious Eats Mobile supports commenting, you can supply live eats intel from the field, from whatever device you're about to upgrade out of. It's as easy as thumb-thumb-thumb-Post a comment!
Posted by Michael Nagrant, July 10, 2008 at 8:27 AM
We figure there will be some hardcore Apple faithful in Chicago ready to line up outside the Apple Store on Friday morning to get their hands on a new iPhone 3G as soon as it's out. We asked Michael Nagant, our Windy City contributor and the editor of Hungry Magazine, for some of his top choices near the Apple Store here.
Wow Bao: Like a shiny new iPod, steamed Asian-style yeast buns here offer the ultimate functionality. Portable and stuffed with goodies like spicy kung pao chicken and barbecue pork, they'll fuel you for hours of intense line-waiting. The whole-wheat version filled with edamame will probably keep you most spry. Fight the heat and wash down the buns with Wow Bao's spicy-sweet homemade ginger ale. 835 North Michigan Avenue, Chicago, IL 60611 (map)
You wouldn't expect to find healthy and quick sustenance at a mall food court, but this Water Tower Place market is the grand exception. The Foodlife Market , which features one of the most diverse salad bars around, is your best bet. (Don't miss the herb-filled Green Goddess dressing). If you don't DYI, head to the Eat Greens kiosk to score a protein-filled Cobb or a sweet and tangy Asian Chicken salad. 835 North Michigan Avenue, Chicago IL 60611; 312-335-3663; foodlifechicago.com
Sayat Nova: It's almost a shame you won't have time to slink into the white grotto booths here, but at least these Middle Eastern flavors are portable. Try the lulla kebab pita filled with sweet, spiced smoky beef and lamb shawarma, onion, and tomato. The beefy perfume is so good it may lull linemates to grab their own sammie, thus moving you ahead in the queue. 157 East Ohio, Chicago IL 60611 (map)
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Serious Eats Mobile
Now's a good time to mention that you can view this guide on Serious Eats Mobile: m.seriouseats.com. And because Serious Eats Mobile supports commenting, you can supply live eats intel from the field, from whatever device you're about to upgrade out of. It's as easy as thumb-thumb-thumb-Post a comment!
Posted by Jen Maiser, July 10, 2008 at 8:26 AM
With Apple HQ in nearby Cupertino, there's got to be a lot of iPhone freaks in San Francisco willing to stand in line to grab a 3G handset the minute it's released on Friday morning. In anticipation, we asked our SF correspondents Jennifer Maiser and Harold Check for their picks.
Apple Store, Stockton Street
'wichcraft: Tom Colicchio's great sandwich options, like the fried egg one available all day, can be found at the Mission Street entrance of the Westfield Mall. 868 Mission Street, San Francisco CA 94103 (map) [JM]
Medicine Eatstation: About a five-minute walk from the Apple store with satisfying bento boxes to keep you energized. 161 Sutter Street, San Francisco CA 94104 (map) [JM]
Bristol Farms: This gourmet market inside the Westfield Mall is full of steam tables, salad bars, pizza, and sushi. 865 Market Street Suite 10, San Francisco CA 94103 (map) [JM]
Sears Fine Food and Dottie's True Blue Cafe: Comfort yourself with breakfast at either of these favorite spots. C'mon, you deserve it. (Even if you can't really afford it.) Sears: 439 Powell Street, San Francisco CA 94102 (map). Dottie's: 522 Jones Street, San Francisco, CA 94102 (map) [HC]
Apple Store, Chestnut Street
Pluto's Fresh Food For a Hungry Universe: Quick, filling and mobile, the build-your-own salads are satisfying and the carving stations offer warm turkey, roast beef, steak, and chicken for sandwiches. 3258 Scott Street, San Francisco CA 94123 (map) [JM]
Barney's Hamburger: Lots of vegetarian and non-beef options, but also your spot for an old-fashioned burger. 3344 Steiner Street, San Francisco CA 94123 (map) [JM]
Lucca Delicatessen: A true Italian deli with solid sandwiches and a noteworthy pepper spread. 2120 Chestnut Street, San Francisco CA 94123 (map) [JM]
Apple Store, Stonestown
Sitting in a mall with a lackluster food court, this store requires pick-up options on the way.
Sunrise Deli: The Middle Eastern deli knows how to do shawarma, kabob, falafel, and heaps of hummus. 2115 Irving Street, San Francisco CA, 94122 (map) [JM]
Tower Market: Stock up up on tasty sandwiches, good now or as a snack in the wee hours. 635 Portola Drive, San Francisco CA 94127 (map) [JM]
Yum Yum: This sushi counter offers fresh, inexpensive and easily box-uppable fish. Try the salmon belly roll with house smoked salmon. 2181 Irving Street, San Francisco CA 94122 (map) [JM]
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Posted by Leah Greenstein, July 10, 2008 at 8:25 AM
We figured there'd be some Angelenos eager enough to get their hands on an iPhone 3G when it comes out tomorrow morning that they'd be waiting in line in front of the Apple Store to do so. We asked L.A. contributor Leah Greenstein for a rundown on serious eats near three Apple Stores here.
Apple Store, The Grove
The Original Farmers' Market: If waiting for your iPhone 3G at the Grove's Apple Store is starting to feel a bit like waiting for Godot, head on over here to refuel. Besides farm stands, where you can grab a piece of fruit, you can also grab tasty tacos from ¡Loteria! or a savory crepe from The French Crepe Company or even a po'boy with spicy Cajun-style shrimp that pop in your mouth from The Gumbo Pot. 6333 West Third Street, Los Angeles CA 90036 (map); The Original Farmers' Market
Apple Store, Third Street Promenade
Real Food Daily: The cool ocean breezes at Santa Monica's "Third Street" will distract your line cohorts as you dash over to RFD, where the food is organic, vegan, and amazingly good. Get the fresh juice, lentil walnut paté and any of the delicious wraps. (I love the Caesar with blackened tempeh and avocado). 514 Santa Monica Boulevard, Santa Monica CA 90401 (map); 310-451-7544; Real Food Daily
Bay Cities Italian Deli & Bakery: Use the cell phone you're about to replace to call and order the Godmother from Bay Cities for pickup. This amazing sandwich has Genoa salami, mortadella, coppacola, ham, prosciutto and provolone. It's not exactly healthy, but your garlicky breath may help you get to the front of the line faster. 1517 Lincoln Boulevard, Santa Monica CA 90401 (map); 310-396-8279; Bay Cities Italian Deli & Bakery
Jack n' Jill's: Somewhere between the super-healthiness of Real Food Daily and the carnivorous indulgence of Bay Cities are the tasty soups and salads at Jack n' Jill's. Take the Mandarin basil salad with grilled chicken with you if the weather is warm. If it's overcast, try the old-fashioned mac and cheese made from scratch with real cheddar. 510 Santa Monica Boulevard, Santa Monica CA 90401 (map); 310-656-1601; eatatjacknjills.com
Apple Store, Century City
Breadbar: The tastiest of options in Century City has to be Breadbar. Unfortunately, chef Noriyuki Sugie's Japanese-Spanish creations aren't for take-out, but regular menu items are. Try the fleur de sel baguette with emmenthal cheese, or grab a loaf of fresh bread and artisanal June Taylor jam and make a few friends in line. 10250 Santa Monica Boulevard, Los Angeles, CA 90067 (map); 310-277-3770; breadbar.net
Ummba Grill:Take turns tossing back caipirinhas while grabbing organic Brazilian churrascaria to go at Ummba Grill. Their express lunch includes hormone-free beef tenderloin or bacon-wrapped free-range chicken for only $8.95. The price might even leave a few extra bucks in your pocket to buy that sleek iPhone cover you were eying. 10250 Santa Monica Boulevard, Los Angeles CA 90067 (map); 310-552-2014; ummbagrill.com
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Now's a good time to mention that you can view this guide on Serious Eats Mobile: m.seriouseats.com. And because Serious Eats Mobile supports commenting, you can supply live eats intel from the field, from whatever device you're about to upgrade out of. It's as easy as thumb-thumb-thumb-Post a comment!
Posted by Raphael, July 9, 2008 at 10:00 PM
Last night the season finale of the ratings powerhouse Hell's Kitchen aired, pitting Louis Petrozza, catering director, against 25-year-old Christina Machamer, the culinary school student. Gordon Ramsay, known for expecting his chefs to be physically fit, picked Machamer as the winner over 47-year-old Petrozza, basing his decision on her "potential and drive." She gets the position of "executive chef" (in title only) at Ramsay's new Los Angeles restaurant, a prize "worth" $250,000.
Hitting the inbox today was a press release from the cooking school Machamer attended, the Culinary Institute of America, that helped explain why she was labeled a "culinary student" for the duration of the show.
The backstory, after the jump.
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Posted by Erin Zimmer, July 9, 2008 at 7:30 PM
Life Savers Fruit Splosions, Double Creme Betweens, and Spitz sunflower seeds from paulandstorm.
Doesn't a creme-filled chocolate cookie sandwich just put you in the mood? Eh, never did before, but now that Flickr user paulandstorm mentions it, maybe the Double Creme Betweens wrapper should include a "Parental Advisory" sticker.
Shoot, no wonder kids these days are growing up so fast. Think of all the other double entendres in the snack aisle: Skor, Lays, Corn Nuts, Poppycock.
Posted by Robyn Lee, July 9, 2008 at 6:30 PM
Something about Darren Elliott's photo of a bowl of tonkotsu Taiwan ramen is making me unable to think of much else besides scarfing down a huge bowl of noodles. I only just looked up what tonkotsu ramen was after looking at this photo, which Wikipedia explains uses a "thick broth made by boiling pork bones, fat, and collagen over high heat for hours on end, suffusing the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy." Melted butter. I'd drink it.
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Posted by Erin Zimmer, July 9, 2008 at 6:00 PM
Connecticut attorney general Richard Blumenthal didn't think minors should play WiiWare's soon-to-be-released Beer Pong, even if the beer was just virtual. Inspired by the popular frat drinking sport, the video game originally earned a T-rating (for teens), regardless of blatant alcohol references. In response to Blumenthal, the game's publisher JV Games cut the booze and will instead release Pong Toss, a "cleaner" E-rated version (for everyone).
Presumably, water fills these red plastic cups, not Natty Light, and the players launching virtual ping-pong balls aren't actually pledging a Dartmouth frat (where the tradition allegedly started). With or without the "beer" preface, "pong" still gets the point across.
Should Pong Toss still get an E-rating? (Won't someone think of the children?)
Posted by Robyn Lee, July 9, 2008 at 5:30 PM
This week The Kitchn tell you how to use proofing baskets to form perfectly shaped loaves of bread.
Also on the Kitchn, a visit to the Avocado County Store in California, how to pair cheese and wine, where to buy Duralex glasses, and the pros and cons of grill pans.
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Posted by Paul Clarke, July 9, 2008 at 3:45 PM
Summer was practically made for rum, and in last weekend’s Wall Street Journal, drinks correspondent Eric Felten delved into the growing world of light rum.
Light Rum
Rum is perhaps the most diverse spirit on the market, with each producing island or region utilizing a unique style and method that results in a dizzying variety of rums, from those that are almost as light as vodka to rich, smoky rums the color of crude oil and redolent of molasses. While light rums are a relatively small subset of the rum category, they bear a substantial part of the market weight—thanks to the mojito craze and the never-ending demand for rum-and-Cokes and assorted fruity concoctions, these easy-to-mix rums do a brisk business, especially when the mercury is running high.
For all their ubiquity, there’s still a diversity in light rums. Bacardi, the most familiar brand in the U.S., has a very light and delicate flavor, well-suited for mixing but lacking in traits sought by those wanting a rum with more character. Light rums from Mount Gay, Appleton, Flor de Cana, and Brugal offer a range of richer flavors and textures, while still being suitably light for daiquiris or mojitos.
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Posted by Amanda Clarke, July 9, 2008 at 2:45 PM
My first experience with shoo-fly pie ended in disappointment. I was probably ten, had recently learned the basics of pie making from my grandmother and was firmly in the grips of a sort of pie mania. One day, while paging through a now-forgotten cookbook, I found a recipe for shoo-fly. I was intrigued—It was a pie that I had never tasted, let alone heard of. Adding to its lure, the recipe called for just a handful of common ingredients, all of which we had on hand, and was accompanied by, as I recall, a rather provocative image of a crumb-topped beauty with a ring of sticky, tar-like goodness around its perimeter.
I think it may have been my mother who claimed to have tried shoo-fly pie once and found it unpleasant, admonishing me against making it, but I proceeded, undeterred. Unfortunately, the result was a bitter, overwhelmingly molassesy flop of which nobody but my intrepid stepfather could tolerate more than a mouthful.
Shoo-Fly Pie Done Right, From the Pennsylvania Dutch
It wasn’t until recently, when my husband and I started planning for a weekend trip to Lancaster, Pennsylvania, that I gave shoo-fly another thought. The pie is a specialty of the Pennsylvania Dutch or Amish, who are prevalent in the Lancaster area and known in no small part for their tradition of fresh, simple, soul-satisfying baked goods. Shoo-fly consists of an unbaked pie shell filled with a molasses mixture that is layered, mixed or topped with a crumbly mixture of flour, butter, and sugar before baking.
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Posted by Robyn Lee, July 9, 2008 at 2:00 PM
Why is Matt dancing around the world? Because gum company Stride is willing to pay for it.
Actually, Matt had already been dancing before Stride approached him with a sponsorship deal. Advertising Age features the unusual collaboration, explaining that Matt doesn't even have to wear Stride gear or chew gum in the videos—Stride just asked Matt where he wanted to go and paid his travel expenses. Since Matt started dancing for Stride, three years ago, he hasn't had to get a real job.
What's so interesting about a guy doing a "farmer's jig" in different locations (including one underwater and another in a US military airspace) around the world? It a lot more fun and inspiring to watch than you may think. The wide scope of his travels is amazing and his latest video is even better for including participation from locals in the cities he visits. Will the video make you want to chew gum? Probably not—but you may remember the Stride name better from now on. Watch Matt's latest video after the jump.
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Posted by Robyn Lee, July 9, 2008 at 12:00 PM
How would you "cook" spaghetti with tomato sauce using nonfood ingredients? Amazing stop-motion artist Pes (Adam Pesapane) shows us how in his short film Western Spaghetti, which uses inedible items, including Rubik's cube "garlic," pick-up sticks "spaghetti," and Post-it note "butter." Watch the video after the jump.
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Posted by Robyn Lee, July 9, 2008 at 11:30 AM
Next time you drive around town running errands, multitask by cooking dinner at the same time! In your car! Ben Carter cooked salmon en papillote by placing a salmon-filled parchment paper and foil pouch in a "cozy spot between the exhaust manifold's heat shield and the alternator." After 40 minutes, he was rewarded with a perfectly cooked salmon filet.
I'm not sure I'd want to try this with my car in fear of fish goo getting into places it shouldn't, but if I change my mind I'll have to pick up Manifold Destiny, a book dedicated to the art of cooking on your car engine.
Related
Don't Have an Oven? Use Your Car
Posted by Clay Gordon, July 9, 2008 at 10:30 AM
Photo composite by Clay Gordon, photographs from stock.xchng
So far, one food crop that has proved resistant to genetic engineering is cacao. However, that may change as a result of a new study, funded by Mars, Inc., to completely a
