by Maria Russo in News, Shows, July 16th, 2015
by Amy Reiter in News, July 15th, 2015
Guy Fieri has done it again. For the third year in a row, the past Food Network Star winner’s fan-favorite series, Diners, Drive-Ins and Dives, has scored a nomination for a Primetime Emmy Award. From North Pole, Alaska, to the island of Key West, Fla., Guy and the Triple D team have traveled from coast to coast and beyond in search of the best, most-over-the-top versions of classic eats and drinks and the local legends who create them at popular joints and little-known hot spots alike. The series, now in its 23rd season, is nominated in the Structured Reality Program Category.
Joining Triple D in the Structured Reality Program category are Antiques Roadshow, MythBusters, Shark Tank and Undercover Boss, as well as HGTV’s Property Brothers, hosted by siblings and home-renovation experts Drew Scott and Jonathan Scott. Fresh off of its seventh season, Property Brothers is known for transforming fixer-upper houses into dream homes — all while staying within a family’s budget and set timeline.
by Amy Reiter in News, July 13th, 2015
Thank you for giving us an excuse to eat ice cream every day — sometimes more than once..
There, now that that’s over with, let’s talk scooping. I always thought a scoop was a scoop was a scoop (unless you’re talking about a super-duper ultra-big scooper like this one). But the Huffington Post has just offered five tips to make scooping easier — and, by extension, make summer even better.
For softer ice cream and smoother scooping, the site suggests:
by Amy Reiter in News, July 12th, 2015
We Americans are notoriously clueless about the finer points of English tea. Just ask British royal biographer Hugo Vicker, who once struggled to school Stephen Colbert in proper tea-drinking etiquette — to memorably hilarious effect.
Trusting, perhaps, that the rest of us are slightly better students than the hysterically hapless Mr. Colbert, NPR’s The Salt blog tells us, in a recent post, how to tell our high tea from our afternoon tea from our elevenses, as well as what, exactly, we should do with our pinkies when we sip our tea. (Tuck them in! Sticking them out is not proper; it’s pretentious.)
Here’s the deal:
Elevenses: This late-morning work break (analogous, perhaps, to our morning coffee break here in the States) generally occurs at 11 a.m. (thus the name) and involves hot tea or coffee and a light snack, like a muffin, scone or biscuit. Even though the tradition probably didn’t start until sometime in the 20th century, elevenses is now considered an essential element of British culture.
by Amy Reiter in News, July 11th, 2015
Every ice cream lover knows cones come in just a handful of shapes. You got your pointy sugar cone, you got your flat-bottomed safety cone, you got your fancy-pants premium waffle cone, and there are always going to be those who prefer a cup. But now you have a new option: a cone in the shape of the letter J.
The J-shaped cone, which made its debut in 2013 in Philippine malls, where it is known as “Jipangyi,” is currently a major craze in South Korea, Grub Street reports. It has now made the leap to America, delighting and perhaps embarrassing novelty-seeking ice cream eaters in New York City, where it is being sold (for a modest $4 per cone) via the Play J ice cream truck.
by Amy Reiter in News, July 9th, 2015
You can enjoy your yogurt straight up or frozen, and now, you are cordially informed, you can enjoy it as a liqueur.
Dutch distiller Bols, which makes spirits like gin and vodka, as well as liqueurs in a staggering variety of flavors, from Sour Apple to Sea Buckthorn, Blueberry, Banana, Butterscotch and beyond, has now brought the world a “Natural Yogurt” liqueur.
Made from yogurt both “real” and “fresh,” Bols Yogurt Liqueur is said to combine a “sweet and sour taste” with a “rich and smooth texture.” It needs no refrigeration (which is perhaps a little unsettling) and may be served straight up, on ice or mixed with fruit, juice, soft drinks or other liqueurs in a creamy cocktail.
by Amy Reiter in News, July 7th, 2015
One doesn’t usually think of “Oreo” and “thin” as being two words that go together. But Mondelez International, Inc., the conglomerate behind the beloved brown-and-white sandwich cookie, is hoping “sophisticated” grown-up snackers — those of us whose waistline awareness may prevent us from scarfing down a sleeve of one of our favorite childhood treats (at least, with any regularity) — will soon think of them going together like, well, cookies and cream.
Oreo Thins, as they will be known, maintain the same cookie-to-cream-filling ratio as regular Oreos, but they are slimmer and therefore modestly less caloric. Three Oreo Thins will run you only 140 calories, as opposed to the 160 calories you’d take in by eating three regular Oreos, the Associated Press reports.
by Amy Reiter in News, July 6th, 2015
How much time do you think you spend eating and drinking, on an average weekday? How about on an average day during the weekend?
The Bureau of Labor Statistics has just released its annual breakdown of how we Americans spend our time each day — the American Time Use Survey — and it turns out that, on average, we spend only 1 hour and 8 minutes of every weekday consuming food and drink, and not much more than that — only 1 hour and 17 minutes — eating and drinking on weekends and holidays.
by Amy Reiter in News, July 5th, 2015
Artist Jacqueline Poirier has dubbed herself “the crazy plate lady,” but what’s really crazy is how realistic her porcelain plate images are, meticulously depicting everything from favorite foods like burgers (with all the fixings), doughnuts, ice cream cones, juicy steaks and pizza pies to skylines, shorelines and sunsets to cute doggies to celebrities of all manner. (She has said she takes inspiration from all sorts of places and tries “not to pigeon-hole” herself when it comes to subject matter.)
Paging through Poirier’s Instagram feed, where she showcases her work, you’ll spot Ryan Gosling, Bette Midler, Snoop Dogg, the Golden Girls and many more. Here’s Will Ferrell as Ron Burgundy. There’s David Bowie as Ziggy Stardust. Morgan Freeman and Al Pacino have each bought plates featuring their own image.
by Amy Reiter in News, Restaurants, July 4th, 2015
Butter sculptures — big, beautiful and carefully kept cool to beat the summer heat — are a staple and a highlight of many a state fair, churning up all kinds of nostalgic feelings in the masses who admire them.
But did you ever wonder about the history and mechanics behind those elaborate butter tableaux? NPR’s The Salt blog recently filled its readers in. Here are a few key facts to know about butter sculpture, gleaned from its report:
1. Edible sculptures of people and animals trace their origins at least as far back as medieval times, when royalty included them in elaborate feasts.
2. The person credited with bringing butter sculpture to regular folk in America was an Arkansas housewife named Caroline Brooks. Rather than simply churning milk into butter and molding or stamping it into bricks, as was the norm, she sculpted it into a butter portrait of a young woman. The result of her efforts, called Dreaming Iolanthe, was displayed at the Philadelphia Centennial Exposition in 1876 and was widely considered a thing of remarkable and unique beauty.
There are two kinds of Americans: those who like ranch dressing (like, on everything!) and those who frankly fail to understand the appeal. A new St. Louis restaurant is designed exclusively for those who fall into the first category, taking the ubiquitous creamy condiment and rendering it even more so.
Twisted Ranch restaurant will soon swing open its doors in St. Louis’ historic Soulard neighborhood, offering diners a menu that includes 18 different flavors of ranch dressing — including garlic, horseradish, smoked paprika, tzatziki, cheesy bacon, chipotle and Thai — and features ranch dressing as an ingredient in essentially every single thing on the menu (except dessert, thank goodness).