by Amy Reiter in News, January 8th, 2015
by Amy Reiter in News, January 7th, 2015
Pity the poor pizza crust. Recently, snack food mash-up fans have cheered attempts to replace it with everything from Doritos to potato chips. Now a guy named JP Lambiase, who posts weekly videos to YouTube under the handle HellthyJunkFood — “not to be confused with healthy,” he warns — has has created a pizza crust made out of french fries.
He did it in response to a plea issued via YouTube: “JP I want you to make a French Fries pizza and you might think what do I mean well its like a regular pizza but you don’t use any dough just fries on the bottom,” someone named thejoman wrote. The request ended with a heartrending final word: “please.”
by Amy Reiter in News, January 5th, 2015
That coffee craving can find you anywhere — even on the tennis court.
Those of us who are hopelessly addicted to drinking coffee have all probably found ourselves, at one time or another, in the middle of our workday, thinking, “Without a cup of coffee right now, I simply cannot go on.”
But while most of us can probably walk to the office kitchen or pop out to the coffee shop around the corner to satisfy our urgent java jones, Williams had to get an official to sign off when, midmatch against Italy’s Flavia Pannetta at the Hopman Cup in Australia, she made a desperate plea for a double shot of caffeine.
by Amy Reiter in News, January 3rd, 2015
You may not think of eating something straight out of a can as being the pinnacle of fine dining, but the people behind Tincan, a pop-up restaurant that just wrapped up a months-long London run, are apparently hoping to change that. The all-canned-food eatery – serving fancy, tin-packed “artisan” seafood from all over the world – has vowed to take its aluminum-encased concept to New York City in 2015.
Don’t call the idea fishy. And no, this is not your mother’s tuna.
by Amy Reiter in News, January 2nd, 2015
Palcohol, the new powdered alcohol that promises to be portable, potent and, with the addition of water, potable hasn’t hit store shelves yet. Currently awaiting label approval, it may not do so until next spring. But that hasn’t stopped several states — Alaska, Delaware, Louisiana, South Carolina and Vermont – from banning it. Yes, already.
Minnesota, Ohio and New York are also considering pre-emptive bans on powdered liquor, and according to the Associated Press, you can now add Colorado to that list.
by Amy Reiter in News, December 31st, 2014
Cat cafes have been getting a lot of attention of late. But a cuddly new concept is hot on the kitty coffee shop’s tail: The Dog Cafe.
Animal aficionados in Los Angeles are aiming to bring America its first dog cafe. Aspiring Dog Cafe founders Sarah and Aaron Wolfgang have launched a campaign on the crowdfunding site Indiegogo in hopes of raising $200,000 to make their dog-and-java dreams a reality.
by Amy Reiter in News, December 30th, 2014
Pac-Man has always existed in a thrilling eat-or-be-eaten world. (Back off, ghosties.) Now the classic arcade game, which made its debut in 1980, will be linked to fun and food in a whole new way: In late January, the company behind Pac-Man, Namco Entertainment, Inc., plans to open its first Pac-Man-themed restaurant in a shopping center in suburban Chicago, Schaumburg’s Woodfield Mall.
The eatery, which the company cutely says on its website is “noming soon,” will be named Level 257 – a reference to a play level that, thanks to a technical glitch, cannot be reached in the original game.
by Amy Reiter in News, December 28th, 2014
Ordering a pizza has always been the lazy way out of dinner prep. Now it’s gotten even lazier. Like, way lazier.
Pizza Hut is experimenting with a new technology that allows you to summon a pizza without lifting a finger or saying a word. In locations across the U.K., with an eye toward a possible eventual U.S. roll-out, the pizza powerhouse is replacing regular menus with tablets customized to track customers’ eye movements as they peruse their options.
Yes, now you can order pizza using only your eyes.
by Amy Reiter in News, December 24th, 2014
Has this ever happened to you? You’re going about your business in the kitchen, making chili, salsa or some other deliciously spicy dish, slicing up hot peppers and – yowch! – suddenly you feel the burn. The chile oils and capsaicin are doing their fiery thing on your hands, and before long you’re miserable and not sure what to do.
It happened to me the other night while I was chopping jalapenos, and after a few hours of repeated and fruitless hand washing, I set my stinging fingers gingerly tapping on my keyboard in a desperate search for whatever ingenious solutions the Internet might present.
I discovered that a) I probably should wear gloves next time I cut peppers, b) I should refrain from touching my face or eyes and c) people swear by some pretty far-out solutions for jalapeno burn.
by Amy Reiter in News, December 19th, 2014
Hanukkah gelt, those shiny, foil-wrapped chocolate coins we give to kids — or devour ourselves, when no one’s looking — are a holiday staple in many Jewish households. They have a nostalgic worth way beyond their actual flavor or their price tag, which is usually around $1.50 per sack, though you can pay significantly more for higher-end organic, fair-trade “artisan” coins.
You can use gelt (aka “money”) to gamble with in a game of dreidel (though a greedy winner may get a stomachache along with his or her bragging rights), pile them into a bowl for a holiday centerpiece or simply hand them around after the candles on the menorah are lit and warmly flickering.
You know the holiday experience doesn’t feel totally complete without these glimmering discs, but here are a few things you might not know about Hanukkah gelt:
If your plans for 2015 include vegging out – as in eating more vegetables – you don’t have to stick with the same old same old. You may as well branch out, like Kalettes spreading their green and purple leaves, into the (relatively) new and different:
Kaletttes? These new hybrid veggies, a cross between a Brussels sprout and kale that’s known to be milder and less earthy than its progenitors, were developed by Britain’s Tozer Seeds and introduced in the United States in 2014. Resembling tiny purple cabbages and featuring a slightly nutty flavor, Kalettes are one of several exotic vegetables that NPR’s The Salt blog predicts are poised for a breakout moment in the coming year, as we cooks and eaters loosen our grips on the comfort foods we clung to during the recession and reach for more adventurous options.