By admin | November 22, 2013
In order to celebrate the season, SCRATCHbread, one of the city’s most creative bakeries, has concocted a Mesquite Pork Sourdough with Maple loaf ($6.50) that captures its essence in bread form.
from Serious Eats http://newyork.seriouseats.com/2013/11/scratchbread-maple-bacon-sourdough.html
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By admin | November 21, 2013
Ed writes, "The Betrayers’ Banquet is an experimental dining experience from London, where guests play the iterated prisoner’s dilemma to win a better or worse meal.
from Boing Boing http://rss.feedsportal.com/c/35208/f/653965/s/33f4c379/sc/7/l/0Lboingboing0Bnet0C20A130C110C210Cbetrayers0Ebanquet0Egourmet0Ed0Bhtml/story01.htm
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By admin | November 21, 2013
Austin’s Lil Buco serves fine dining for the "refined tastes of children" — things like SpaghettiOs gazpacho with rustic cracker; hot dog with ketchup reduction; and Sous vide Pop Tart with cereal infused milk.
from Boing Boing http://rss.feedsportal.com/c/35208/f/653965/s/33f57ba2/sc/14/l/0Lboingboing0Bnet0C20A130C110C210Cfine0Edining0Efor0Ekids0Esous0Evid0Bhtml/story01.htm
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By admin | November 21, 2013
Bacon cubes and truffle sauce on a burger? Yep, it’s a thing.
from Serious Eats http://aht.seriouseats.com/archives/2013/11/lotteria-bacon-cube-truffle-sauce-burger.html
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By admin | November 21, 2013
In a world where cheeseburger potato chips exist, why, oh why has nobody created a stuffing-flavored chip yet?
from Serious Eats http://www.seriouseats.com/2013/11/the-food-lab-how-to-make-stuffing-flavored-potato-chips-recipe.html
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By admin | November 21, 2013
Vegetarian Dim Sum House specializes in fake meat, which might be an instant turn-off for some, but fine seitan and tofu cookery is a tradition that stretches back centuries in China, and with the right chef and the right dish, it really can be a beautiful thing. For a centerpiece dish you’ll have to order off menu for a platter of mock beef in brown sauce baked inside a whole kabocha squash.
from Serious Eats http://newyork.seriouseats.com/2013/11/chinatown-for-vegetarians-dim-sum-house.html
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By admin | November 20, 2013
Easy to make and easier to eat, this flattened rice snack is an Indian pantry staple. It’s light and packed with flavor, making it a great, wholesome substitute for chips and dips.
from Serious Eats http://www.seriouseats.com/2013/11/beyond-curry-indian-flattened-rice-snack-poha-chivda-recipe.html
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By admin | November 19, 2013
Fun fact: The partially digested contents of a deer’s stomach has "a consistency and a flavour that is not unlike cream cheese".
from Boing Boing http://rss.feedsportal.com/c/35208/f/653965/s/33adb32e/sc/26/l/0Lboingboing0Bnet0C20A130C110C140Cgoo0Efrom0Ea0Edeers0Estomach0Eis0Bhtml/story01.htm
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By admin | November 18, 2013
It’s been years since I’ve tried a new Pop-Tart. It’s not because, twenty plus years after our first encounter, I don’t still love them, but rather because they went through a neon striped, in your face, made up berry Wildlicious phase which, like Yo Gabba Gabba!, made me shake my head and think, boy I do not get kids today. Then this limited edition flavor came along and I knew my favorite pretend pastry had come home.
from Serious Eats http://sweets.seriouseats.com/2013/11/we-try-the-new-pumpkin-pie-pop-tarts.html
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By admin | November 18, 2013
It’s simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can we maximize those crispy edge bits?
Enter the waffle iron.
from Serious Eats http://www.seriouseats.com/2013/11/stuffing-waffles-recipe-thanksgiving.html
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