Entries tagged with 'reviews'
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Standing Room Only, in which the author visits Chicago's best seatless eateries. Have at it, Nick. Previously on SRO Italian Beef at Chickie's Jimmy's Red Hots I must have walked by Cafe Marianao a few dozen times in the past year, and never has it seemed like a place I should visit. Chicago is not exactly known for its Cuban cuisine, and I've been much more focused on the outstanding Mexican restaurants in the area, including Taqueria Moran (oh, its abodabo!). I actually found out about Marianao thanks to a post on LTH Forum, about the ways to deal with the seemingly endless line there (among the forum's unsurprising findings: be an astoundingly gorgeous female). And though I do not...
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"Some people are able to gracefully scoop food up with pieces of injera. I just aim to keep my shirt front clean and to resist licking my fingers." Rehoboth Ethiopian Café and Restaurant 655 North Sixth Street, San Jose CA 95130 (map); 408-947-1717; caferehoboth.com Price: About $15 per person, including tip Hours: 11:30 a.m. to 9 p.m. Tuesdays to Thursdays, 11:30 a.m. to 10 p.m. Fridays, noon to 10 p.m. Saturdays, 1 p.m. to 8 p.m. Sundays. Closed on Mondays My friend asked the other day, "Ling, what do you mean when you say 'this food has heart'? I don't understand, how do you taste 'heart' in food?" It took me a couple of minutes before I could respond—I had...
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As Alinea chef-partner Grant Achatz tweeted last week when this video was posted: "Ppl ask - who eats @ Alinea. Think we only get sophisticated-rich- old. We get avg Joes 2. I swear..." [Video, after the jump.]...
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Yoshinobu Maruyama emigrated from his native Japan to the United States over three decades ago. After many years of work as a restaurant consultant and international trader he decided it was time to introduce shabu shabu to America. In Japanese, "shabu shabu" literally translates to "swish swish" and refers to the technique employed in preparing the dish. You take razor thin slices of beef and submerge them into a pot of boiling water—it cooks almost instantly. The beef is accompanied by an assortment of vegetables, noodles, and tofu that are also cooked in the water and served over rice. While some say the dish originated with Genghis Khan, it appeared in Maruyama's native Osaka in the early 20th century....
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This is a big change for user-generated review site Yelp, which previously refused to give businesses significant access to its pages. Starting next week, business owners can have more of a voice on the site. [New York Times]...
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You don't really want to see the stage in between "can" and "wonton." Photographs from The Tasty Island. What would you do with a neglected, second-hand can of Spam Spread? If you're Pomai of Hawaii-based blog The Tasty Island and are drawn to Spam in all its variations, you will brave the unavoidable horrors of unleashing this spreadable version of Spam for the purpose of writing a pseudo-masochistic, three-part series comparing it to the similar, but even less appealing, Libby's Potted Meat Food Product. Even if you never plan on Spam Spread touching your lips, Pomai's posts are worth an entertaining read. Here are some choice quotes from his posts. Spam Spread on Rice ‘n Crackers: You must acclimate...
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I'm not a fan of caffeinated foods—coffee and sodas in particular—but after reading the product reviews on Caffeine Examiner I almost want to try some of these sleepy-destroying drinks and candies out of sick curiosity. In particular, I'm drawn to the many offensive qualities of Go Fast Energy Gum: I can not go to enough superlatives to describe the fun horror of these pieces, and would almost recommend to anyone around to purchase some so they can experience this for themselves. It makes your jaws ache, your teeth squeak—and your tongue turn bright yellow. This is like accidentally putting something rotten in your mouth, your brain will try to expel this from your body as fast as possible—but if you...
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Over the weekend, my good-humored boyfriend, Al, and I tackled two recipes from
Thomas Keller's latest cookbook,
Under Pressure, an ode to sous vide cooking. Here's how the book held up.
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Dim sum in these parts has basically jumped the shark. While we’re no Vancouver or San Francisco, we have a couple of really solid options, Phoenix and Shui Wah. Problem is like every brunch spot in the city, they’re so popular, you usually spend more time getting jostled by other fanny pack clad patrons waiting for a seat in the lobby than you do eating. As a result, my dim sum consumption is pretty much in line with my green leafy vegetable consumption, which is to say, pretty much zero. Last Sunday, though, I pulled myself out of bed, won the culinary lotto, and found myself with only a five-minute wait at Shui Wah. Shui Wah is home to...
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mredepot.com Why does canned bacon exist? So The Onion's A.V. Club can taste it and tell you how terrible it is. In their review of Yoder's Canned Bacon, available at MREdepot.com ($109.95 for 12 cans), watch them unleash the nine ounces of beastly, greasy, slime pork-based horror out of the can. It tastes about as good as it looks: Yes, it tastes kind of like bacon, the same way Purina Beggin' Strips might taste kind of like bacon. (Not that we'd know… really!) The essence of bacon was there, thanks to a healthy injection of "smoke flavor," but the texture was completely off—stringy and mealy and not at all meat-like. In a taste test against Oscar Meyer Ready To...
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