by Amy Reiter in News, November 11th, 2014
by Amy Reiter in News, November 9th, 2014
Nothing says Christmas like tortilla chips. Or, well, at least nothing says it like green tortilla chips shaped like little Christmas trees.
Frito-Lay is introducing just such a holiday version of Doritos in Japan this year. And if you’re thinking to yourself: “Well, what about all that orangey powder? Doesn’t it ruin the effect?” Actually, no, it doesn’t. The powder on the chips, which reportedly taste like “corn cream” soup, is snow white and “white corn cream stew flavored.” Oh ho ho, yes.
by Amy Reiter in News, November 8th, 2014
You might think the only incentive needed to give your cellphone a rest at the dinner table is to better enjoy your meal and engage in conversation with your fellow diners. But a restaurant in Iowa, Sneaky’s Chicken, has sneaked in a little extra motivation: Every Wednesday, customers willing to unglue their eyes and ears from their phones receive a 10 percent discount on their checks.
The restaurant’s general manager, Christy Wright, told the Associated Press that she and her dad, Sneaky’s owner, Dave Ferris, instituted the promotion, in which customers voluntarily put their phones in a box provided by their server, because they couldn’t help noticing that phones were taking their toll on table conversations.
(In a poll we conducted on FN Dish a few months back, most respondents said they “never” turn off their cellphones while eating at a restaurant. “I’m paying good money to eat at these restaurants and will do what I please with that time,” wrote one bristled commenter.)
by Amy Reiter in News, November 6th, 2014
When a nimble-handed barista presents you with a latte that’s been personalized with a pretty image on top — a swirly leaf or twirly heart — it gladdens your spirit, as if you’ve just been given an unexpected gift or a warm smile from a kind stranger.
The latte art posted by a Twitter user who goes by the handle @dongurinekobei, though, puts most other fancy coffee doodles to shame. According to RocketNews24, the highly detailed, ultra-realistic, foamtastic feline faces are @dongurinekobei’s way of immortalizing her cats, a tabby named Donguri and two kittens, Mugi and Uutan — at least until the java jones hits.
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.”
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.”