by Amy Reiter in News, November 19th, 2014
by Amy Reiter in News, November 17th, 2014
Most of us love gathering around the table to enjoy Thanksgiving with friends and family — and many of us even relish the work that that goes into making that big meal a memorable success. But for those looking for a shortcut to the taste of turkey and stuffing, may we introduce turkey and stuffing doughnuts.
Just in time for the holidays, the British grocery chain Tesco has introduced a new flavor in its line of savory mini doughnuts: Turkey & Stuffing Weirdoughs.
by Allison Milam in News, November 15th, 2014
Did you ever notice that butter is sold in long, thin sticks in the eastern part of the United States, while in the West it’s sold in short, stout blocks? Honestly, me neither. But a consumer who did recently asked Marketplace.org for an explanation.
Turns out the East-West butter divide dates back to the 1960s. Before then the West Coast didn’t have much of a dairy industry or churn out much butter or cheese.
by Joseph Erdos in News, Shows, November 14th, 2014
Homemade broth is one of those culinary magic tricks, up there with whipping egg whites into fluffy meringue and frizzing sugar into fluffy clouds of cotton candy. Throw some meat and bones and vegetables into a pot, cover with water and witness it transform into its alter ego, a curative, steaming and savory liquid. Flavored with salt and other seasonings, broth — especially the homemade kind — paves the way for some of the most-comforting dishes, as a soup and stew starter, braising liquid and more. It’s typically seen as a means to an end — well, until now.
by Amy Reiter in News, November 12th, 2014
This year Cynopsis Media nominated three Food Network Web series for best host in food: Alton Brown for Alton’s After-Show, Bobby Flay for Bobby Flay Fit and Rachael vs. Guy: Kids Cook-Off, Season 1 winner Brandon Scawthorn for Cooking in the Fast Lane. Also nominated in the same category was William Shatner for Brown Bag Wine Tasting. Earlier today the Digital Model D Awards were handed out, and our youngest host, Brandon, was announced the winner of the category.
Congratulations, Brandon! And congratulations to the other nominees as well. If you haven’t had a chance to see Brandon’s series, watch the first episode above and get more episodes of Cooking in the Fast Lane. And if you like Brandon’s series, also watch Season 2 winner Gibson Borelli in The Jersey Shore Kid.
by Amy Reiter in News, November 11th, 2014
A genetically engineered potato may be on its way to your dinner plate, not to mention your chip bag and french fry packet.
On Friday, the Department of Agriculture approved the commercial planting of a new variety of spud specially modified to resist bruising and contain less of a possibly cancer-causing chemical, acrylamide, that is produced when a potato is fried. Whether that’s a good or bad thing depends on whom you ask.
Doug Gurian-Sherman, a senior scientist at the advocacy group the Center for Food Safety, has expressed concern about the genetically engineered (GE) potato and the technique used to produce it, RNA interference, calling USDA approval hasty, “riddled with holes” and “extremely worrisome.”
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.
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.