by Lawrence Bonk, September 5th, 2014
by Lawrence Bonk, September 4th, 2014
In 2011, a Scottish distillery teamed up with a Texas space research company to see how well whiskey would age in the cold, unfeeling nothingness of space. They sent a vial of unmatured malt and charred oak pieces into orbit. There it sat, spinning along with the cosmos, for three long years. Now it is ready to return home and, more importantly, be imbibed.
It’s actually an interesting experiment. On September 12, the vial will return home and be compared with a control vial, which was relegated to the boring confines of planet Earth. Which one became a better whiskey? Which one gets you to send drunk texts quicker, in the middle of the night, to ex-spouses? The world is about to find out.
by Jamie Lisanti, September 3rd, 2014
The culinary world has undertaken a noble — and never-ending — quest to combine each and every food in existence. The resulting creations are called Franken-foods, although instead of pitchforks the villagers get out their dinner forks (da dum dum.) In any event, here is the newest entrant:
Rustic Ravioli Burger.
This massive burger creation, invented by California eatery Slater’s 50/50, starts with a 1/2 pound patty sourced from both beef and sausage. That is topped with a hefty fried ravioli, Alfredo sauce, roasted tomato and, for some reason, broccoli. The four food groups.
If this burger sounds up your alley, you only have the month of September to get your Franken-food loving Franken-butt to Franken-fornia.
by Lawrence Bonk, September 3rd, 2014
While you’re stocking up on new pencils, notebooks and back-to-school shoes, don’t forget cool new things for your kid’s (or your own) lunchbox. In lieu of store-bought finds, try this recipe for homemade Pop-Tarts. Toaster pastries are ideal for racing-out-the-door breakfasts, but taking the time in advance to make your own pastry dough is worth the extra effort. As the autumn nears, use the season’s first batch of apples to make a delectable pie filling, then make a cinnamon glaze to top the squares. Serve them at room temperature or gently warm them in the toaster or microwave, and we can bet you won’t miss the packaged equivalent. Happy snacking!
by Allison Milam in View All Posts, September 2nd, 2014
The residents of New York City have been waiting with bated breath to get their very own Denny’s and now their long, solemn wait is over. The Financial District now houses a franchise of the mostly-edible diner chain, with a few fancy, NYC twists.
The decor of this Manhattan Denny’s takes a cue from its neighbors, eschewing the traditional color scheme for that workers-stopped-in-the-middle-of-building-it steampunk look that is de rigueur these days. There is also a fully-stocked bar and pricier menu options. Speaking of pricier menu options. you can also get yourself a $300 iteration of their famous Grand Slam breakfast, which comes with two entrees, a bottle of 2003 Dom Perignon and, of course, a high five from the bartender (really.)
So, if you ever find yourself in the Big Apple and want to avoid the city’s thousands of unique food options, hit up this Denny’s!
by Lawrence Bonk, September 2nd, 2014
The end of summer is a big deal for kids. If your young ones have already gone back to school, they’re transitioning from camp and family vacations to rowdy rides on the school bus, binders filled with homework and snacks before soccer practice. If they haven’t gone back yet, those days are coming up fast. This school year, ease their back-to-school shift with easy kid-friendly snacks. These recipes for kid-friendly midday refueling will satisfy and re-energize your kids while still leaving room for dinner. Here are some wholesome, homemade Food Network favorites:
Salty square crackers are suited to so much more than out-of-the-box snacking. Take it from Trisha, who drizzles saltines with butter, brown sugar and chocolate for Sweet and Saltines (pictured above), reaching that perfect cross between salty and sweet. Hey, it’s a whole lot better than passing kids a candy bar.
by Lawrence Bonk, August 30th, 2014
Summer is about to give us its final, humid embrace. Just because we are approaching fall doesn’t mean we will stop eating ice cream, however. Ice cream is to be screamed for throughout the year in equal measure. Case in point? Here’s an ice cream maker that doubles as a kickball.
The appropriately named Kickball Ice Cream Maker is exactly what it purports to be. You make ice cream by filling the ball up with ingredients and then kicking it around for a while. A pint of ice cream takes twenty minutes of playtime to finish, upon which you’ll have an easy, creamy way to replace all of those calories you unfortunately burned while exercising. It’s a win/win.
If you are the type of person who loves ice cream, but hates pushing buttons, you can get one of these for your volleyball court/dessert shack by ponying up $35.
by Carol Blymire, August 29th, 2014
Sure, Easter can be fun. All of that egg finding and candy eating can be a pretty good time. However, the most time consuming aspect of the holiday is not donning a bunny costume, it’s painting colorful designs on all of those eggs. Thankfully, the coming robot apocalypse has got you covered. Introducing the EggBot Pro.
What this cute lil robot lacks in bloodlust, it more than makes up for in design technology. All you do is pop an egg in the machine and let the magic of science do the rest. You can make your own designs on a computer and easily port them into the machine, creating endless opportunities for bad egg-based visual puns.
You can get your own for $325, which is about the price of 2,000 eggs. This seems like a fair price for the ability to be able to warn off your roommates against eating your eggs right there on the shell.
by Contributor, August 29th, 2014
AKA Who You Callin’ a Tart? Oh Yeah, This.
Late summer is my favorite time of year, and it all goes by too quickly, with its lazy weekends, marathon gab sessions (with bonus day drinking!), birthday cake with too many candles, beautiful sunsets, and farmers markets exploding with gorgeous colors and flavors. August is just the best, and I’m always a little sad to turn the calendar page.
by Lawrence Bonk, August 29th, 2014
Basil plants everywhere else have grown wild this summer and now you’re probably wondering what you’re going to do with the rest of your abundant supply.
Your first instinct is probably to make a boatload of pesto. Do it. One can never have too much pesto. But once you’ve tired of pesto, it’s time to branch out with your basil options. The beautiful thing about basil is that it’s naturally sweet, so adding it to desserts (pair it with strawberries and ricotta) isn’t too much of a stretch.
Let the glory that is the modern food mash-up wash over you like a nice tall glass of lemonade-spaghetti. First there was the Cronut, then the Ramen Burger and then, well, a billion other things. Newest mash-up on the Franken-circuit? This ramen noodle lobster roll.
Created by food blogger Joy of The Cooking of Joy, this lobster roll is heavy on the lobster and not so heavy on the roll. It’s essentially a bunch of lobster salad wedged between a ramen tortilla of sorts. The salad consists of lobster, toasted sesame oil and Japanese mayonnaise. The ramen is prepared by chilling and then pan frying the noodles, then shaping them into something that can play house with Maine’s greatest treasure.
Bonus: The World’s Craziest Food Mash-Ups