McChicken and Waffles: The greatest McDonald’s menu hack of all time.
Read moreShake Shack is Coming to South Lamar in 2014
Read moreTHIS IS WHAT AMERICA TASTES LIKE: A 16oz house-made link of pork belly and filet mignon topped with lobster claws, slaw, corn, crispy shallots, and habanero pickle on a buttered brioche bun. Brought to you by Brian Malarkey.
Read moreSpencer Hall attends the Crif Dogs Fourth of July Hot Dog Eating Competition in Brooklyn and (barely) lives to tell the tale. (Source: http://www.youtube.com/)
Read moreUchi: The Cookbook. Now available for pre-order.
Read moreThe Splendiferous Array of Culinary Tools by Pop Chart Lab [via]
Read moreFood Hacks: Dried Lemon Zest
Great tip from Cole Ruth, published by Saveur:
Here’s a trick: zest a lemon and let the zest dry on a piece of wax paper for a day, then fold the wax paper and press. Presto! The zest becomes a powder. You can sprinkle some onto a beet salad to give it a zingy flavor or throw a pinch on a slice of Key lime pie for more tartness (you can make dried zest from limes, too, for that matter).
That’s right Colonel, watch out! There’s a new guy in town. Flavor Flav. (Thanks to Rameen for the link.) (Source: https://www.youtube.com/)
Read moreTaco Bell Faces Lawsuit Over Beef vs. ‘Meat Filling’
Taco Bell Faces Lawsuit Over Beef vs. ‘Meat Filling’
If you’re surprised that the guys selling you “Mexican inspired food” (their words) are filling their 49 cent tacos with “isolated oat product”, maltodrextrin or anti-dusting agent, then I’m guessing you’re also still wondering why that deposed Prince from Nigeria never got back to you after you gave him access to wire that money into your bank account.
The New Luther from ChurchKey in Washington DC: A house-made brioche donut glazed with savory maple-chicken jus and topped with warm pieces of oven-baked pecans. The brioche is cut in half and stuffed with a hunk of warm piece of buttermilk fried chicken and wedges of applewood smoked bacon. Just added the honor of ’America’s […]
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