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September 29, 2006
They'll never get the bugs out of this one
You know, I'm eating crickets all the time, and I'm always thinking to myself, "Hey, what if them suckers was flavored?" Now my wish has come true.
Here's what Junk Food Blog has to say about them:
These are real, honest-to-God, crickets, roasted and seasoned with sour and cream and onion flavoring.
Made by Hotlix, the company famous for its scorpion lollipops, they're also available in Salt n' Vinegar, and Bacon & Cheddar Cheese flavors. The company claims they'll satisfy your urge for crunch.
Posted by Steven Rosenberg at 11:45 AM | Comments (0)
Two great tastes that go great together sicken normal people
From Jimmy Dean: Chocolate Chip Pancakes & Sausage on a Stick.
Did they test-market this? Did they test-market it with people who still have teeth? Holy ... sorry, words escape me.
Thanks to the Junk Food Blog for this, er, food item, and thanks to BoingBoing for the link.
Posted by Steven Rosenberg at 11:30 AM | Comments (1)
September 27, 2006
Have you heard of the "ghetto latte"?
There's a controversy brewing (ha!) over what's known as the "ghetto latte," meaning the drink a Starbucks customer who games the menu makes by purchasing an espresso and then adding milk from the condiment bar, thus saving themselves a buck or two.
Some applaud this instance of stickin' it to the man, while Starbucks employees and the company itself are all over the map. Check this Starbucks Gossip entry, where the question is posed, and there are over 500 responses.
Appropriately, here's Seattlist on the controversy.
And thanks once again to Starbucks Gossip, for all the coffee-related news that fits.
Posted by Steven Rosenberg at 3:42 PM | Comments (0)
You need a wood-fired pizza oven
Daily News food editor Natalie Haughton went the extra mile -- and then some -- on her story about wood-fired pizza ovens (which can also be used to cook steaks, chicken, even bread). Natalie and a few Daily News photographers visited what looks like three separate homes where the residents turn out terrific pizzas in minutes. (That's Michael Gerard at right, Jeannine Perriseau below) some have the ovens outdoors, others inside, but it's a great addition to a home for the person who has everything -- as well as money to burn.
While many people opt for the traditional wood fire, the ovens are also available gas-fired, or with a combination of wood and gas. I had no idea how it worked until I saw the pictures; it's a stone oven with a burning log inside, and you put your pizza right on the floor of the oven to bake. It happens fast -- just a few minutes from dough and cheese to a great, authentic pizza.
Natalie also has some tips on what to look for in a wood-fire oven.
Here are the recipes, which also work with conventional ovens -- just keep an eye on your pie to make sure it's done enough (and not too much):
Rustic Pizza Margherita
Slow-Cooked Brisket In Stone Pot "Machaca Style"
Barbecued Ribeye Steaks
Shrimp Pizza
Caramelized Onion Pizza
Quick Pizza Sauce
Fig, Prosciutto And Arugula Pizza
Wood-Fire Roasted Chicken And Potatoes
Sizzling Shrimp In Butter Garlic Sauce
Easy Pizza Dough For Thin-Crust Pizzas
Posted by Steven Rosenberg at 12:24 PM | Comments (1)
September 21, 2006
How about an Avo Dog?
I rely on Tom Hoffarth for all my sports-stadium food information, and he reports today on Dodger Stadium's newest concoction, the Avo Dog. A hot dog (in this case the foot-long Farmer John Dodger Dog) mixed with guacamole. Sounds tré intriguing, no?
Best thing about the guacamole add-on: It's free.
And if you don't want to make the trip to Chavez Ravine, you can make these yourself at home. In case you don't want to click over for the recipe, here it is:
Avo Dogs
Prep time: 15 minutes
Serves: 8 (or 2, if you're any kind of dog eater)
Ingredients: 8 Farmer John foot-long hot dogs
8 hot dog buns
2 medium ripe tomatoes, seeded, chopped into 1/4-inch pieces
2 large ripe Hass avocados, halved, pitted, peeled, chopped and mashed
2 limes, juiced
Salt, to taste
Instructions:
1. Grill hot dogs until lightly browned. Open hot dog buns and grill flat.
2. Mix avocados, diced tomatoes and lime juice in a small bowl.
3. On each hot dog bun spread desired condiments (ketchup, mustard, relish, mayo)
4. Place hot dogs on each dressed bun and top with avocado mixture. (Add grilled or raw onions if desired.) Sprinkle with a little salt. Serve.
Eat. Eat more. Seriously.
Posted by Steven Rosenberg at 1:17 PM | Comments (2)
September 20, 2006
Shake it up for Rosh Hashana
Daily News food editor Natalie Haughton wants you to think differently about your Rosh Hashana menu. Here's how she starts out:
When it comes to Rosh Hashana, Laura Frankel, chef and founder of Shallots Bistro in Skokie, Ill., tosses aside traditional fare like brisket and tsimmes.
Instead, she wows guests with contemporary creations including Pomegranate-Glazed Chicken, Standing Rib Roast With Porcini Mushroom Crust and Mushroom-Onion Ragout, Braised Veal Shanks With Moroccan Spices and Mango Gremolata, Roasted Butternut Squash Bisque, Crunchy Apple and Fennel Salad, Baked Apples With Dates and Apricots, and more.
(At left, Arancini di farro)
Here's the key to Frankel's approach:
These days, her repertoire extends far beyond traditional Jewish fare as many know it. “I look to the Mediterranean, the Middle East, the small towns of Italy, southern France and Mexico, and many other regions for inspiration. My father cooked food from all over the world, long before it was fashionable,� adds the Illinois native.
The recipes didn't exactly pop out from the Daily News Food web page, but rest assured, they are there. Here are the links:
Braised veal shanks with Moroccan spices and mango "gremolata"
Pomegranate-glazed chicken
Arancini di farro
Israeli salad
Roasted pineapple with pineapple sorbet
(At right, Roasted pineapple with pineapple sorbet)
It's no secret that as a Jewish vegetarian with Eastern European roots, the anscestral foods I know are, for lack of a better word, meaty. I much prefer the Sephardic way of cooking and eating, and this story was most welcome.
Posted by Steven Rosenberg at 4:13 PM | Comments (2)