by Amy Reiter in News, November 6th, 2014
by Amy Reiter in News, November 5th, 2014
Happy birthday to you. Happy birthday to you! Happy birthday dear … Reuben sandwich?
Depending on which of several theories about the origin of the grilled gastronomic masterpiece made from corned beef, Swiss cheese, Russian dressing, sauerkraut and rye bread you believe, this year may or may not mark the 100th anniversary of the birth of the Reuben sandwich.
According to New York legend, some food historians and at least one NYC tabloid, the popular sandwich was first whipped up in 1914 by New York deli owner Arnold Reuben in his then-famous but now-defunct midtown Manhattan eatery, Reuben’s Restaurant.
by Amy Reiter in News, November 3rd, 2014
It’s pretty easy to make a scoop of ice cream on a waffle cone disappear. (Slurp!) But to make it disappear before you eat it? Well, that takes a little more effort. Baskin-Robbins is apparently up for the challenge.
Just in time for Veterans Day, the ice cream specialty chain is introducing camouflage ice cream as the November flavor of the month, as well as a matching camouflage waffle cone and bowl and a layered sundae.
by Amy Reiter in News, November 2nd, 2014
It may be said — by those who like to make such pronouncements — that the world is divided into two kinds of people: those who like white chocolate and those who passionately argue that it has no business calling itself chocolate at all.
Is there any way to bridge the divide? Well, maybe. Here are a few white chocolate facts perhaps we can all agree on:
1. Some countries don’t classify white chocolate as chocolate – because it contains no cocoa solids.
2. In particular, it does not contain chocolate liquor, the pure product made from the ground or melted center, or nib, of the cocoa bean that gives dark and milk chocolate their chocolatey taste.
3. It does, however, contain cocoa butter, along with milk solids, sugar, lecithin and flavorings, like vanilla.
by Amy Reiter in News, November 1st, 2014
Anyone going hungry (like, really, really hungry) to watch a Charlotte Hornets game at the basketball team’s home stadium, Time Warner Cable Arena, might want to take a pocketful of cash.
The arena’s executive chef, Aaron Cox, has introduced some fancy new food items he presumably hopes will be a slam dunk with fans this season, including a Buffalo bacon corn dog and an in-house-smoked brisket sandwich, SB Nation reports.
by Amy Reiter in News, October 31st, 2014
Suddenly, it’s soup season. As the weather turns chilly and we begin to scrounge around in the backs of our closets for a pair of gloves that match (or, forget matching – one for each hand) and a warm hat, we may also begin to feel a deep urge to dip into one of our favorite soups. When it comes to soup, we all have our favorites, as well, perhaps, as our personal lists of the ones that, for whatever reason, we’re just not that into.
Recently, a writer on Jezebel posted a highly idiosyncratic personal ranking of soups, appropriately filed under “totally arbitrary rankings.” Whether or not you agree with the writer’s opinions (his top four: Lobster Bisque, French Onion, Cream of Crab, Tom Kha Gai) or admire his alternately amusing and perhaps a bit too salty turns of phrase, you have to concede that a ranking of soup is a delicious idea. (Note that others have done it before, with markedly different results.)
by Amy Reiter in News, October 29th, 2014
Soon, when you’re ordering a beer at a bar or restaurant, you won’t need to ask your bartender or server for a recommendation. Neither, when you’re scanning the store shelves in search of a six-pack perfectly suited to your taste, will you have to make a split-second decision based on label alone.
We’ve all had memorable instances when we’ve plunked down our hard-earned money for a beer that sounded cool but left us cold. But there’s a new free app in the works that will take the guesswork out of beer buying.
A Wilmington, N.C.-based company called Next Glass is currently putting in the legwork to scientifically map the DNA of every single kind of beer sold in the United States in order to scientifically determine — based on beer you’ve liked in the past — what beer you’re likely to enjoy next. The app’s tagline: “It used to be subjective. Now, it’s personal.”
by Amy Reiter in News, October 27th, 2014
Anyone waiting for the Great Pumpkin to arrive this year can at least settle for a great big pumpkin pie.
Chefs in Changsha, China, recently baked a 1,894-pound pumpkin pie measuring more than 13 feet in diameter. According to China View, the pie — which, judging from this video, doesn’t appear to have much in the way of crust — was steamed in a gigantic pan that had “eight burners working simultaneously.”
by Amy Reiter in News, October 26th, 2014
Bracing for the onslaught of itty-bitty bite-size Halloween candy that’s about to descend upon your home? Dreading the kitchen-storage issue it presents and wondering precisely how to portion it out to your children (and OK, sometimes, when no one’s looking, yourself)? Then this cool refrigerator hack will not leave you cold.
A Redditor named Deric Peace has turned his refrigerator’s automatic icemaker into a frozen candy dispenser: All he did was put candy where the freshly made ice usually goes. (Important note: Be sure to turn off your freezer’s ice-making function before attempting this.)
Peace, who calls the hack the “best thing” he’s ever done for himself, told Reddit commenters the idea came to him “in a flash,” explaining, “I thought of it while grabbing my last bit of Peanut Butter M&M’s from the bag, and as I looked at the freezer door, I said, hmmm. If this thing spits out cubes of ice, why not candy?!”
by Amy Reiter in News, October 25th, 2014
Ugh. Fruit flies — so annoying. All it takes is one forgotten banana or neglected tomato and suddenly the airspace in your kitchen is more crowded than O’Hare on a holiday weekend. The little flying pests seem to arrive and multiply out of nowhere, leaving you wondering where, exactly, they come from and what is the best (and fastest!) way to get rid of them.
Let’s take those questions one at a time.
You’re probably pretty sick of hearing about whatever food trend seekers are currently dubbing the “new Cronut.” I know I am. But the latest food item upon which the label has been bestowed does sound rather tasty, though it has nothing to do with Dominique Ansel, the New York City pastry chef who created the croissant hybrid — the original Cronut — that started it all.
OK, OK, “the latest croissant hybrid that actually deserves a line around the block,” as Brooklyn Magazine describes it, is at the epicenter of self-aware Brooklyn hipsterism — Bushwick — and, more specifically, Roberta’s, maker of delish (albeit ultra-hyped) artisanal pizzas, which just started a takeaway outlet for those hoping to skip the long waits for a table. But the local mag calls the takeout joint’s new garlic knots “revelatory.”