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
via IFTTT
Similar posts:
- Lotteria’s Newest Burger Features Bacon Cubes and Truffle Sauce 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 via IFTTT......
- A Potted Plant Dessert: The Harvest at Spot Dessert Bar via Serious Eats http://newyork.seriouseats.com/2013/11/spot-dessert-bar-fall-menu.html Spot’s new dessert isn’t just something that looks like a potted plant—it’s an entire table-side experience.......
- Chinatown for Vegetarians: ‘Beef’ Cooked in a Pumpkin Vegetarian Dim Sum House specializes in fake meat, which might be an instant turn-off for some, but fine seitan and......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......
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
via IFTTT
Similar posts:
- Fine dining for kids: Sous vide Pop Tart with cereal infused milk Austin’s Lil Buco serves fine dining for the "refined tastes of children" — things like SpaghettiOs gazpacho with rustic cracker;......
- Scenes from a vegan hot dog eating contest Among those ready to snarf on this cool Austin, Texas, afternoon: A baby-faced, shaggy-locked, stoner-eyed teenager, wearing a neon yellow......
- Goo from a deer’s stomach is sort of like nature’s pâté Fun fact: The partially digested contents of a deer’s stomach has "a consistency and a flavour that is not unlike......
- Totchos Totchos (via DwightSchrute)  Tater Tots covered in ground beef, jalapeño peppers, cheese, salsa and sour cream.  from This......
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
via IFTTT
Similar posts:
- Scenes from a vegan hot dog eating contest Among those ready to snarf on this cool Austin, Texas, afternoon: A baby-faced, shaggy-locked, stoner-eyed teenager, wearing a neon yellow......
- Goo from a deer’s stomach is sort of like nature’s pâté Fun fact: The partially digested contents of a deer’s stomach has "a consistency and a flavour that is not unlike......
- We Try the Limited Edition Pumpkin Pie Pop-Tarts It’s been years since I’ve tried a new Pop-Tart. It’s not because, twenty plus years after our first encounter, I......
- Totchos Totchos (via DwightSchrute)  Tater Tots covered in ground beef, jalapeño peppers, cheese, salsa and sour cream.  from This......
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
via IFTTT
Similar posts:
- Kimchi Relish and Pork Belly Make for a Decadent Burger Under $10 at Ate-Oh-Ate in Portland How many Hawaiian restaurants can you say serve a first-rate burger? Portland’s Ate-Oh-Ate is one of them, and its kimchi-and-pork-belly-topped......
- So This Exists: A Burger Bun Made From French Fries Yep, burger "buns" made from french fries are officially a thing. from A Hamburger Today http://aht.seriouseats.com/archives/2014/01/so-this-exists-a-burger-bun-made-from-french-fries.html via IFTTT......
- SCRATCHbread Goes All Out With a Mesquite Maple Bacon Sourdough In order to celebrate the season, SCRATCHbread, one of the city’s most creative bakeries, has concocted a Mesquite Pork Sourdough......
- Video: All Bacon Burger on ‘Epic Meal Time’ Everything on Epic Meal Time’s latest burger creation is wrapped in bacon—including the ketchup and mustard. from Serious Eats http://ift.tt/1ixeizB......
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
via IFTTT
Similar posts:
- In Which We Make Stuffing Waffles It’s simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can......
- Beyond Curry: Poha Chivda (Indian Flattened Rice Snack) Easy to make and easier to eat, this flattened rice snack is an Indian pantry staple. It’s light and packed......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......
- World’s Easiest Pasta (Frascarelli) From ‘Pasta Modern’ via Serious Eats http://www.seriouseats.com/2013/11/frascarelli-easy-pasta-recipe-from-pasta-modern-cookbook.html Francine Segan calls this the "world’s easiest pasta." Indeed, you’ll need little more than your fingers......
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
via IFTTT
Similar posts:
- We Try the Limited Edition Pumpkin Pie Pop-Tarts It’s been years since I’ve tried a new Pop-Tart. It’s not because, twenty plus years after our first encounter, I......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......
- In Which We Make Stuffing Waffles It’s simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can......
- Beyond Curry: Poha Chivda (Indian Flattened Rice Snack) Easy to make and easier to eat, this flattened rice snack is an Indian pantry staple. It’s light and packed......
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
via IFTTT
Similar posts:
- Taiwan Eats: An Expat’s Thanksgiving Turkey Comes Served Over Rice via Serious Eats http://www.seriouseats.com/2013/11/taiwanese-turkey-over-rice-what-to-do-with-thanksgiving-leftovers.html Call it turkey over rice, or just "turkey rice," as its name directly translates; either way,......
- Indian ‘Sliders’ Are Another Reason to Love Desi Galli via Serious Eats http://newyork.seriouseats.com/2013/11/indian-pav-desi-galli-lunch-sandwich-murray-hill.html The kati rolls at Desi Galli have earned the tiny Murray Hill lunch spot a loyal......
- In Which We Make Stuffing Waffles It’s simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......
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
via IFTTT
Similar posts:
- Scenes from a vegan hot dog eating contest Among those ready to snarf on this cool Austin, Texas, afternoon: A baby-faced, shaggy-locked, stoner-eyed teenager, wearing a neon yellow......
- Totchos Totchos (via DwightSchrute)  Tater Tots covered in ground beef, jalapeño peppers, cheese, salsa and sour cream.  from This......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......
- In Which We Make Stuffing Waffles It’s simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can......
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
via IFTTT
Similar posts:
- Thai style pumpkin pie This here is one of my favorite Thai desserts. I call it pumpkin pie, although technically the filling is a......
- In Which We Make Stuffing Waffles It’s simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......
- A Potted Plant Dessert: The Harvest at Spot Dessert Bar via Serious Eats http://newyork.seriouseats.com/2013/11/spot-dessert-bar-fall-menu.html Spot’s new dessert isn’t just something that looks like a potted plant—it’s an entire table-side experience.......
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
via IFTTT
Similar posts:
- Taiwan Eats: An Expat’s Thanksgiving Turkey Comes Served Over Rice via Serious Eats http://www.seriouseats.com/2013/11/taiwanese-turkey-over-rice-what-to-do-with-thanksgiving-leftovers.html Call it turkey over rice, or just "turkey rice," as its name directly translates; either way,......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......
- World’s Easiest Pasta (Frascarelli) From ‘Pasta Modern’ via Serious Eats http://www.seriouseats.com/2013/11/frascarelli-easy-pasta-recipe-from-pasta-modern-cookbook.html Francine Segan calls this the "world’s easiest pasta." Indeed, you’ll need little more than your fingers......
- A Potted Plant Dessert: The Harvest at Spot Dessert Bar via Serious Eats http://newyork.seriouseats.com/2013/11/spot-dessert-bar-fall-menu.html Spot’s new dessert isn’t just something that looks like a potted plant—it’s an entire table-side experience.......