If you can make mayonnaise out of egg yolks and oil, why not make mayonnaise out of egg yolks and rendered animal fat? Introducing meatonnaises: mayos made with beef, bacon, duck, and lamb fats.
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With July being
national hot dog month I thought I'd start off with the dog that gets my vote for the best in the country.
Flo's Hot Dogs on Route 1 in Cape Neddick, Maine, is not only the best hot dog I've ever had, but an overall mind-blowing experience.
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marketingcharts.com/topics/behavioral-marketing According to a 2008 Simmons National Consumer Study, 23.6% of Americans are dieting and say mayo is their favorite "treat," right after ice cream and sorbet. Whoa—is mayo really a guilty pleasure food to so many? More than cookies? Granted, I loathe the white globs of blech, but always figured it was "just" a condiment to liven up tuna or BLTs, not something to sneak out of bed for secret midnight spoonfuls. [via Goodies First]...
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From the guys who brought you Bacon Salt, there's now Baconnaise, a vegetarian and kosher bacon-flavored spread. It comes in Regular and Lite. Buy some today, and slather it on everything! Hell, eat it straight if you want. Seattlites will get the chance to trade in their jars of mayonnaise for Baconnaise this Thursday, October 30, at Baconnaise's Mayonnaise Wrestling Match, during which participants will wrestle in a ring filled with 200 gallons of mayonnaise. Related For the Best in Bacon News, Visit Bacon Today David Lebovitz's Candied Bacon Ice Cream I've Seen the Future, and It Tastes Like Bacon...
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It's tough to explain my mayo hatred. I like eggs, lemon juice, salt and vinegar individually. I even love dijon, another key player in the pale-yellow creamy amalgam. But all together as one happy family? Ick. I'm a "hold the mayo" kinda girl, but Nicole's photos over at Pinch My Salt make a pretty good case for the homemade version. She and Orangette, who wrote her Bon Appétit column this month on the ever-baffling condiment, have been all about whisking eggs to create their own Best Foods alternative. (Still skeptical on this end.) Erin Zimmer is a new media analyst who frequently writes for Washingtonian, DCist, and other D.C. publications....
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In Dining high on the hog for Chinese New Year, Olivia Wu discusses traditional foods of the day, how lavishly the New Year is feted in both Asia and in San Francisco, and lists ten mission critical tips to booking and ordering a private banquet at a fine-dining Chinese restaurant. This one is I think potentially most useful: "Ask for the restaurant's fixed-price menus for a 10-course meal. They can start at around $350 and go up to $650; some restaurants have menus composed for each price level. This is a good idea, especially if you don't know the restaurant and the chef doesn't know your tastes, or you don't know how to organize and pace a 10-course meal." Other...
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