by Amy Reiter in News, July 11th, 2015
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.
by Amy Reiter in News, July 3rd, 2015
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).
by Amy Reiter in News, Restaurants, July 2nd, 2015
Nothing says America like a hot dog nestled in a croissant. OK, that’s not even a little true, but it is an actual fact that you can enjoy that very unlikely combo — for a limited time only — at Sonic Drive-In restaurants.
In order to mark National Hot Dog Month (it’s July) and to hop on the croissant-hybrid food bandwagon, Sonic is introducing its new Croissant Dog, which the company is touting as “a reimagined and reinvented premium take on an American classic.”
by Michelle Buffardi in News, Recipes, July 2nd, 2015
Would you name your kid Quinoa? How about in exchange for $10,000 worth of bar food and booze?
BJ’s Restaurant & Brewhouse, a casual-restaurant chain with 163 restaurants in 20 states, has announced that it will award $10,000 in BJ’s gift cards to the first parents in the United States to name their child after the healthy high-protein grain, which it is featuring in two new dishes on its light-fare menu: Roasted Chicken with Spinach Quinoa Bowl and Roasted Salmon Quinoa Bowl.
by Amy Reiter in News, June 30th, 2015
The New York Times tweeted yesterday, “Add green peas to your guacamole. Trust us.” And everyone went berserk. Feelings ranged from rage and confusion to steadfast defense of the Times’ suggestion. President Obama didn’t buy it. Jeb Bush wouldn’t add peas to his guac either. Deb Perelman, Dan Pashman, Sam Sifton, Jean-Georges and Alex Stupak weighed in on the debate, mostly in support of the controversial guacamole mix-in. Where do you stand? Is it OK to put peas in guacamole? If not peas, what is OK to add to guac?
Gelato, that Italian dessert staple, is gaining U.S. fans, with sales hitting an estimated $214 million in 2014, an $11 million increase from 2009, and driving growth in the frozen dairy dessert market. But did you ever wonder what the difference is between ice cream and gelato — or if it’s just a matter of semantics and a higher price point?
In fact, gelato is really quite distinct from ice cream, NPR’s The Salt blog notes. Citing gelato expert and author Morgan Morano, writer Linda Poon sketches out a few key differences:
Creaminess: Gelato is creamier, smoother and silkier, as well as denser and more elastic and fluid, than American ice cream.
Ingredients: While both gelato and ice cream contain cream, milk and sugar, authentic gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream. Read more