by Amy Reiter in News, January 20th, 2017
by Amy Reiter in News, January 19th, 2017
Unicorn macarons? It probably goes without saying that there’s nothing like them. And we probably also don’t have to tell you that, now that they exist, people are going crazy for them.
Introduced only a few weeks ago by Mac Lab Bakery & Cafe — a Duluth, Georgia, bake shop owned by spouses — the adorable golden-horned, rainbow-sprinkled goodies have become an instant Internet sensation, garnering thousands of likes on Instagram and generating breathless media coverage. They’ve been dubbed “the most magical of desserts,” “the most majestic of desserts,” “the most adorable dessert ever,” and a variety of other superlatives.
by Amy Reiter in News, January 18th, 2017
The news cycle has just brought word of a super-gross study about salmon that may be especially upsetting for sushi, sashimi and ceviche fans. Basically, according to the Centers for Disease Control and Prevention, if you eat fish that is either raw or undercooked, you open yourself up to the risk of being infected by a tapeworm, including the intestinally invasive Japanese broad tapeworm (aka Diphyllobothrium nihonkaiense).
While the Japanese broad tapeworm — which, according to the CDC, can grow to be as long as 30 feet (sorry, squeamish readers) — was previously believed to found only in fish in Asia, the new research indicates that may be found in salmon on the Pacific coast of North America, including in wild Alaskan salmon. Four Pacific salmon species — chum, masu, pink and sockeye — have been singled out as particular risks because they are transported without having been frozen all over the world, according to the CDC, which published the study in its journal Emerging Infectious Diseases.
So what can you do to make sure your salmon is safe? It’s actually kind of basic.
by Amy Reiter in News, January 17th, 2017
Some people like ketchup on their fries. Others prefer mayo or vinegar and salt. There are those who favor gravy and cheese curds. (Oh, Canada.) In Australia, people take their fries with chicken salt.
Chicken salt? There’s often no actual chicken in it. (Though — take note, vegetarians — sometimes it does.) It’s a seasoning originally made for rotisserie chicken — by an Adelaide-based spice company, Mitani, in the 1970s, according to Mashable — that became a hit on fries as well as potato chips in the land down under.
by Guest Blogger in News, January 16th, 2017
Don’t look now, America, but the government has been tracking what you eat — which is probably more than a lot of us can say about our own diets.
The United States Department of Agriculture’s Economic Research Service has just released a report on the American diet, estimating where Americans get their daily calories based on the food supply available to them, adjusted for spoilage loss and other factors from farm to table.
by Amy Reiter in News, January 13th, 2017
By Lauren Haslett
Okay, so, technically, Taco Bell’s newest menu item is called the Naked Chicken Chalupa — but if you ask us, that doesn’t quite describe the crispy fried chicken-taco hybrid accurately.
by Amy Reiter in News, January 12th, 2017
We all have our talents. I will confess that one of my own few (maybe only) gifts is the ability to get ketchup out of a bottle when others have struggled to do so to no avail. I’ve sat across the table from fry-eating friends as they’ve shaken, tapped, struggled, sighed and sneaked delicate peeks inside to see if progress had been made, and, finally, in frustration, they’ve reached for their knives to try to move things along. At that point, if not before, I offer help, taking hold of the glass bottle and giving a confident tap just below where the neck of the bottle expands into the wider part. Voila! Ketchup. That’s the sweet spot, people. I am telling you, it works every time.
by Amy Reiter in News, January 11th, 2017
Last month, Robert Hulseman, the inventor of the Red Solo Cup, that picnic and party staple, died at the age of 84.
Hulseman’s son Paul told the Associated Press that his father, a man dedicated to his work, his wife and 10 children, and his Catholic faith, had no idea the beverage cup he invented for family picnics had become a tailgate and keg-party icon and didn’t quite know what to make of Toby Keith’s cheeky country-music homage to his creation, “Red Solo Cup.” (Keith tweeted his condolences to Hulseman.)
He “never fully understood how massively popular the large red plastic cup became in pop culture,” Paul Hulseman told the AP.
It turns out that sentiment is mutual. There’s a lot the culture at large probably didn’t understand about the Red Solo Cup (which the Washington Post has hailed as a “marvel of modern engineering”) and the man who invented it. Here are six things to know:
by Amy Reiter in News, January 10th, 2017
Anyone who has eaten at an Ethiopian restaurant has probably eaten teff. Flour made from the iron-rich grain is, traditionally, a key ingredient in injera, the spongy, slightly sour, fermented flatbread that is the basis of Ethiopian and Eritrean cuisine. In fact, it’s the national dish of Ethiopia and Eritria.
But recently, teff is stepping into the spotlight here in the United States, elbowing quinoa out of the way, and taking its bows as the new hot super-grain.
Here are 10 reasons why everyone’s suddenly all excited about teff:
by Amy Reiter in News, January 6th, 2017
Here’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)
Every once in a while, a food opinion piece gets at something essential, something it suddenly seems as if you always knew but were never quite able to articulate. For those of us who nostalgically remember running in from sledding or skating, fort building or just shoveling the front walk on snowy winter childhood days and diving right into a steaming cup of powdered hot cocoa, a paean to what some may consider winter’s perfect drink written by Grub Street association editor Chris Crowley may resonate big-time.