It's a holiday weekend, which means you've got an extra day to get creative and make stuff. Since it's summer, you could make all kinds of fun, vacation-y sorts of things, delicious foods made from summer produce, or, if you're super ambitious, DIY fireworks!
Dave Arnold, Director of Technology at the French Culinary Institute, has imagined a burger of the future. What's so different? Oh, well, it begins with gluing strips of bacon together with Activia RM, then making a ketchup and veal stock gel with calcium lactate gluconate, which is then cut into a little circle and stuffed inside a patty made from short ribs and chuck. Then, the patty is deep fried, cooked with butter in an immersion circulator, then grilled on a makeshift charcoal grill, while toasted rye, pickles, cheese, and the bacon sheet are all cut into perfect circles. The sandwich is assembled, and when cut, the ketchup/stock gel explodes onto the plate.
Or, just watch the video:
We're in the full swing of summer, and it's high season to run away for the weekend. And when it's not in the budget to be jetsetting around the world, there's nothing more festive or wallet-friendly then a trip to a local state or national park for a weeking under the stars. A couple bucks for site fees, a tank of gas, and a grocery cart full of roastables, and you're go.
It's June, which means it's fair season. And fair season means it's putting-weird-things-in-the-deep-fryer season.
Surely, plenty of both solid sweet and savory items have taken a turn in the fryer, but what about liquids? Like Kool-Aid?
Apparently, it can be done.
Typically cupcakes, while often delicious, are a frilly affair: little tufts of icing, delicate wrappers, and often, a little pennant or note slipped into the tub, making it oh-that-much-more-decorous.
But that's not their fault. Just cause something is miniature doesn't mean it has to be dainty. So, when Jasmin of One Fine Cookie sent me her most recent creation of beer cupcakes with bacon frosting, I rejoiced, and am immediately sharing it with you.
It comes as no surprise that we're huge fans of pizza on ManMade, particular homemade pies that beat the pants off delivery chains and rival the best independent pizza artisans. (Check out our ManMade guide to unbelievable pizza from scratch and at home.)
But, you can't just decide you wanna have pizza tonight, and have a steaming, cheesy pie in front of you in an hour. You gotta make the dough, let it rise, knead it like crazy, let it rest, preheat the oven or grill to crazy hot temperatures, etc, making it an all-day, or even a two-day, affair.
So, Luxirare got creative, and came up with an alternative solution,
Beer is meant to stand on its own. Whether it's ice cold or cellar temp, from a draft or a bottle (or, gah, cans), in a frosty mug or a fancy snifter, it doesn't ask to play well with others. It's not an ingredient, but a finished product.
Except, it does work well in cocktails. "Beer has taken on a new and nuanced role in many
I'm not above admitting it - I've eaten some crazy stuff that spent a minute or two in the deep fryer. I worked in restaurants all through high school and college, and, well, get a bunch a people with teenage/young adult metabolisms and sense of adventure and give them access to a deep fryer, and batter-coved hijinks ensue, no doubt.
But I regret to never having tried fresh fruit. Strawberries seem particularly apt, and they're pretty firm, and not terribly sweet, and taste amazing with basically any dipping sauce you could come up with (save for remoulade, although now that I think about it)
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
Chances are, if you pop into your neighborhood grocery store or pharmacy this afternoon, you'll be greeted with all sorts of post-Easter clearance, including candy that's at least 75% off. Especially boldly colored peeps. But what to do with those rows of almost-stale sugar coated staples?
Why, make them actually enjoyable by surrounding them with chocolate and graham crackers, of course.
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.)