I missed the chance to post about this at the beginning of summer grilling season, so I’m coming in under the wire.. and folks are still going to fit in a bit more grilling, right? So, if you’re looking to recreate or experiment with some different types of burgers for said grilling, this video does an admirable job of rounding up a heck of a lot of regional burgers (though I do wonder a little…
September will be here in the space of a summer cold sneeze, but there’s still a few weekends to hit the beach or go camping. And depending on who’s camping, you simply must consider s’mores. But where did s’mores come from anyway? And why are they called s’mores? I already knew the basic, if possibly apocryphal origin of s’mores as retold by Matt Blitz for Food & Wine, but he also traces the s’mores story…
They say all good things come to an end, which mainly makes me feel “They” need to stop doomscrolling and go outside. However, one thing I don’t remember them touching upon is how some good things don’t just end, they wither. And that withering often comes from a serious of decisions. For instance, take Panera… and if a bunch of you just reflectively reacted “No, please no!” you know where this is going. Back in…
Look, I know it’s not “Girl Scout Cookie season” yet, but a) I always forget when exactly it starts, b) I know it’s sooner than later, and c) we’re in the midst of cookie baking season for sure with the holidays, so… maybe you’ll try and bake a recreation? Anyway, this around 13-minute video from Weird History Food has just the right amount of detail and snark that it feels like a good fit for…
I enjoy trying regional specialties, hence my trying to recreate the Italian Beef when watching the recent season finale of The Bear. Maine has some obvious ones, and, no, I’m not referring to the McLobster (“with flecks of real lobster” was an actual selling point back in the day), though a real lobster roll is good. No, another item you will find in that flattened bun is a Maine-only hot dog known as the red…
The Bear, FX’s much-lauded, frequently-awarded show is coming back for its fourth, and potentially final, season. Readers of this blog may recall I love the show for a number of reasons, none of which are dependent on it being a comedy. In fact, an arguable element to admire in the show is its depiction of the inherent drama within a restaurant kitchen. But how accurate is that portrayal? Veteran chef and restaurateur Paul Liebrandt weighs…
The official unofficial start of summer is coming, which means more than a few families are planning some road trips. And on those trips, you may be tempted to stop at a restaurant that isn’t as familiar, perhaps a regional chain. But did you realize some of these regional chains might have once had visions of national grandeur? Ernie Smith, in an article on Atlas Obscura, dives into the occasionally deep-friend origins of some of…
I could ask the question, “Who doesn’t like waffles?” — but we all know the answer. Communists. Communists hate waffles. Communists hate the liberties freedom-loving folk take in placing any variety of fruits, whipped cream, or simply syrup –but not simple syrup— on their waffles. Wait, scratch that. If you want to put simple syrup on your waffles, do so. We can’t let those Commies win. I know you have questions. Have I always been…
The McRib and the Shamrock Shake will always have their adherents. Chicken McNuggets and Egg McMuffins will be the go-to McItem for many. But since the debut of the McDLT and its egregious use of Styrofoam, I’ve always had a soft spot for the “other burger” on the McDonald’s menu. For a brief time in the late 90s, that role was filled by the Arch Deluxe, McDonald’s attempt at a “grown-up burger.” It failed. Miserably.…
A holiday tradition for many people is cookie making, which is all well and good, but what to do about all those cookies once they’re made? Here, we learn from the undisputed master of cookie eating.