The team at A Hamburger Today have gathered three iconic, bi-coastal burgers for a showdown: NYC's Shake Shack, California's In-N-Out, and Virginia-founded/multistate chain, Five Guys.
I work from home, meaning I never keep regular hours, and can always/never been at work. And though I do try, it also means I rarely eat regular meals. Most often, I split my nutrition into six or eight tiny, half-meals...or, you know, snacks. And sometimes, I need those to be crispy, salty snacks. And rather than stuff my self with no-good-for-you, processed junk foods all day, I try to satisfy those cravings with something a bit better for me.
Like veggie chips. And now, with this awesome collection of recipes from Chow, I'ma just make my own in bunches, and munch all week.
You may be surprised to learn Cinco de Mayo is actually more celebrated in the U.S. than in Mexico. "Cinco De Mayo marks the 1862 battle of Puebla, during which Mexican troops defeated the French army in an underdog victory regarded as a symbol of national unity. Mexico celebrates Independence Day on September 16, but Cinco De Mayo is only observed regionally."
And now you know.
But, no matter the history, no one needs an excuse to eat Mexican food.
Most parents try their best, but end up being selective about junk food. Some won't let their kids drink soda, but give them fructose-sweetened punches at every meal. Some say no to candy, but doughnuts and packaged desserts fill the pantry.
When I was a kid, we weren't allowed pizza rolls. We had Bagel Bites, and I learned to use the oven with Tony's frozen pizzas, but I never had a Totino's Pizza Roll until I was in college, and some nostalgic friend bought a box on a whim.
And...they're digusting. Greasy and dominated with a weird faux-pepperoni/green-pepper spice, I was thankful my parents never let me try any. Which is not to say
The mustache-on-a-stick has been a hipster classic for a few years, and cake pops are emerging in the not-as-cool-anymore wake of cupcakes and macarons.
Put them together and what have you got? Mustache cake pops. On a stick. Can you handle the trendiness?
Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.
Toddler Barack Obama dressed as a pirate for Halloween, in an NYTimes feature on his mother, Stanley Ann Dunham.
Fully working, manual record player
Okay, so a few weeks ago, I shared this awesome roundup of chef-created sandwiches curated by 'wichcraft's Tom Colicchio and published in Saveur magazine.
I may also have called them the World's Five Best Sandwiches. So...
But, then I discovered blogger Nikole Herriott's work at her site FortySixth at Grace, and her Saturday Sandwich series, which features a totally different, but still amazing, take on some killer looking sandwiches.
The explosion of the "food porn" T.V. scene has finally calmed down. The Food Network has dissolved into two separate channels, with the Cooking Channel featuring actual cooking, and the original Food Network with "Cupcake Wars" and Guy Fieri driving around with sunglasses on the back of his head.
Which means two things: 1) the best cooking and food-related shows have weathered the storm, sticking around and 2) you can't just flip on a single channel when you're feeling hungry and want to know what to make. Turns out, the best food shows span across channels like PBS (duh), Bravo, ABC, and, one little guy left on the Food Network (Nice job, Alton.)
It's usually okay to go for the low-fat options: they're usually tasty enough, and worth the calorie cuts. Skim milk, reduced fat carbs like crackers and salty snacks, and low-fat yogurt are okay by me. But sometimes, you simply can't skip. Non-fat cheese? Impossible, and pretty non-edible.
The same does not go for snack dips. Sometimes, you just gotta admit something is party food, and go all out.
When is a sandwich not just a sandwich? When it's created by a five-star chef, of course.
Saveur magazine recently released its sandwich issue, and employed Tom Colicchio of Craft and sandwich spot 'wichcraft to share what goes into a truly great sandwich.
Anyone who regularly reads ManMade knows I have a deep love for regional Mexican cuisine. (It even infilitrates my Thanksgiving).
So, whenever I share this with someone local, they always say "Me too! El Vaquero is awesome." El Vaquero is fine, but it's about as Mexican as biscuits and gravy. (Actually, I had a pretty awesome Latinized biscuits and gravy at Dos Caminos in Manhattan, but you know what I mean.)
Most of the chips-and-salsa serving, combo platter, sombrero-laden restaurants near your local shopping center are better categorized as "Tex-Mex," that is, the north of the border food that uses the flavors of Mexico - masa, fresh and dried chiles, and aromatics.
Which, if it needs said, is delicious! (Well, El Vaquero isn't, but many can be.) It's just Tex-Mex, and most would be sorta unrecognizable to many Mexicans. But, that's okay, 'cause good is good.
Of course, I've thought of it. Standing at the counter, in the midst of dicing some veg, and I muse "Wow, this would be so much faster and accurate with the bandsaw!"
Prolly not safer, but of course, I love the idea of fusing my two favorite rooms in the house - the kitchen and the workshop.
Earlier today, I learned that Jim Henson had collaborated with Johnny Hart to make a tv test pilot for a 30 minute "Wizard of Id" show.
The video is okay. I've never been much of a fan of The Wizard of Id to begin with, but it got me thinking about how much I love Jim Henson, and how awesome his work has been for decades.
I eat a Cadbury creme egg about once every five Easters, just to see whether or not this might be the year I decide I like them. Hasn't happened yet.
I eat deviled eggs even less - I've had maybe three in my whole life. In some ways, they're the dish with the highest occurence of the five flavors I just can't get into: hardboiled egg yolks, things with mayo and sugar, and sweet pickle relish. (The other two being casseroles made with cream of anything soup and baby corn).
Yet, for some reason, I'm going to make these Cadbury creme deviled eggs this Easter...I just know it.
Over the weekend, I rode by bike over to the secondhand book store. I often get in trouble here, since it's even more tough not to overload on goodies when they're much less expensive [and recycled, I tell myself!], so when I go by bike, I know I'm limited to just the few that can fit on my wheel rack.
I decided to live dangerously, and hung out a bit in the Food and Wine section (this and the Art/Design aisle are serious tempters for me), and noticed one thing:
There are a $%*load of cookbooks out there.
Sure, I know folks have different types of expectations when it comes to food, and even if you're not good at it, nearly everyone prepares some sort of food for themselves.
But, oh my, the genericness and redundancy of so many of these was overwhelming...I escaped a potentially credit-crushing trip with two very lucky finds (why anyone would sell these back is a mystery) - David Chang's Momofuku cookbook and Anthony Bourdain's The Nasty Bits. I've checked out Chang's tomb several times from the library, and it's never gotten old, so finding it for $7.99 was pretty amazing. I'm headed to my local Asian market in a few hours to get started...
Guess what? It's completely possible to make an absolutely amazing cup of coffee at home. And while it might be a bit different from scooping out those Folger's instant crystals into some microwaved tap water, as my old office mates used to do, it's not terrifically complex either.