Do you ever wonder what chefs eat? You'd think that with access to a well-stocked walk-in and state-of-the-art kitchen they would eat exceptionally well, on par or better than the food that we pay for in their restaurants. You might think that it is all white truffles, foie gras, and vintage Bordeaux—but the reality is a bit bleaker. Chefs are usually too busy preparing for service to sit down to a proper meal. Days start early, end late, and there is no lunch hour. When the clock strikes 10 or 11 p.m., or later depending on what time the restaurant closes, chances are the people who've made your dinner have had nothing more than a few spoonfuls of food (to...
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All That Klausner From the blog of comedy writer Julie Klausner: Easter is tantalizingly around the corner, quoth the candy aisles of Duane Reade (which has Whoppers Robin's Eggs) and Walgreen's (which has Milk Chocolate Praying Hands). But according to my friend Jocelyn, who has BEEN TO ENGLAND, our candy may as well be pushpins and gravel. Because across the pond, come Easter, the Brits are doing what they do all year round: making us Americans look like potato salad-shucking morons. Behold, the CADBURY CREME EGG McFLURRY. Of course, there's nothing stopping you from making your own Cadbury Creme Egg shake at home. [via Buzzfeed]...
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California is a date mecca, especially in the southern half near Palm Springs. The prune-resembling pellets are packed with natural sugars, which makes them a great—yet shocking to outsiders—ingredient for milkshakes.
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