Tag Archives: Food

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Prep for Cookie-Making (and Eating) Season!

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.

Less “um,” more “nom, nom, nom.”

Travel the World… via Sandwich

Thanksgiving feasts will be on the tables of millions of Americans in less than a week, but for this Friday before said feast is completely on everyone’s mind, let’s talk about sandwiches.

Social media exercises frequently make the rounds regarding where people have traveled, so I read this article by Terry Ward for CNN about some of the world’s best sandwiches, and I thought this was just as interesting a score to tally… and far more mouth-watering.

The Bánh mì, a consistent good pick for a sandwich

Note that I’m scoring just by the sandwiches alone, not the sandwiches in the actual locale. Granted, it would be wonderful to experience a region’s signature sandwich in its natural habitat –I mean, the tramezzini paired with local wine in Venice sounds wonderful– but that’s for bucket lists.

Right now, my score stands at 11 with several of the rest to be sought out in the near future. Actually right right now, I’m going to get one of my favorite sandwiches not on this list for a late lunch…

Resistance to Pumpkin Spice is Futile

Full confession: I wrote and scheduled the first version of this post in the depths of Summer, convinced that “Fall flavors” would be in stores before the end of August. I was not wrong.

“But why?” you may ask. “Why must the end of Summer be sullied with an impatient corporate lust for seasonal profits that ignore all seasonal boundaries?”

You know why.

For everyone who protests it’s not Autumn yet, remember: it’s always Autumn on some planet in the Collective

Allecia Vermillion covers the intriguing origin story of the Pumpkin Spice Latte (aka PSL) for the magazine, Seattle Met. If you’re at all interested in the devilish details about “pumpkin spice” has become an seasonal omnipresence, enjoy (perhaps with an already available PSL).

The Nutty History of Nutella

Continuing my Friday theme of food posts, I switch from savory to sweet. This week, it’s Emily Mangini’s article for Serious Eats which goes into the history of Nutella. Okay, apart from a lot of hazelnuts, it might not be that nutty, but if you like food histories like A History of the World in 6 Glasses by Tom Standage, you’ll find this a nice appetizer of an article.

A connection to last week and Sriracha does actually exist for me as, while I know I saw the distinctive Nutella containers growing up, I only really tried Nutella in earnest the same place I started regularly consuming Sriracha: Indonesia.

Look, after being introduced to Vegemite, I was more than happy to try some other spread on bread.

As American as Sriracha Meat Pies

Look, I’ve been doing food posts for the past few Fridays, so I’m not going to stop now… certainly when I can share the story of Sriracha, which is a surprisingly American story.

Illustration by Koji Yamamoto

Okay, maybe it’s surprising to me because I first noticed Sriracha when I was in Indonesia, which was sometimes next to homemade sambal on the table. I got so used to its omnipresence at Indonesian food stalls, the first time I saw Sriracha back in the States, I thought, “Oh, it’s that brand of sambal!”

Well, Brian Gray and Connie Lo over at Vice correct my misconceptions about Sriracha and give you quite the tale of Americana as well.

(And for the record, I have put Sriracha on meat pies, because that it both just and right).

McRib: From Only the Best Boneless Pigs!

Continuing the Friday food series and hinted at earlier this week, it’s time to talk about the McRib: McDonald’s occasional and much-coveted porcine menu item.

The McRib: and object of cult-like desire unless you’re in Germany or Luxembourg

Unlike the Choco Taco, I have had a McRib within recent memory (though I think it was still in the Before Times). I have not used the online McRib Locator, though I know people who have that site permanently bookmarked on their browser. Now, I am somewhat interested in comparing which I like more: McRib or Choco Taco? Or is this the perfect cult food item meal?

In any case, NPR’s Peggy Lowe delves deep into the processed meat history about the origins of McRib in an article that may surprise you.

Wherefore Art Thou, Choco Taco?

Evidently, I wasn’t the only one who noticed that the Choco Taco was being discontinued.

Indeed, there was a public mourning worthy of the McRib (more on that artificial food product later).

So, in what one friend cynically thought was Unilever’s plan all along, they are reconsidering the discontinuation, as noted in Fortune.

I don’t know what to believe, other than the fact that I believe I want to see more pictures of a giant Choco Taco at a podium answering questions (see the article). Well done, Klondike graphics team. Well done.

What would you do for a Choco Taco?

Continuing my Friday series on the origins of various food items, I was all ready to delve into the history of the Choco Taco, possibly the best ice cream-based mimicry of Mexican cuisine. Jason Cohen’s article for Eater does a great job capturing the unique, American mass-produced mystique of the Choco Taco.

Image: Esra Erol for Eater.

And now, this week, we learn that Klondike may have people do many things for its bars, but it won’t be standing by its tacos. The Choco Taco is discontinued!

As with so many things you don’t know you’ll miss ’til they’re gone, I now long to taste a Choco Taco. I haven’t had one in years. Were they good? No, I don’t think so. But they were okay. And let’s not forget the shape: a shape as the history article above points out is superior to the average cone as you get better distribution of ingredients in every mass-produced bite.

People are not taking this blow to faux tacos lightly. In fact, Chicagoans already have an option… and I’m guessing other cities will follow. Now all we need is a Choco Taco truck.

Drunk and Coke

In last Friday’s post about the not-so-secret history of Fanta, the author of the Atlas Obscura article goes a little bit into the history of Coca-Cola itself (since that company begat Fanta). And got me thinking a bit more about the origins of Coke and cocaine and then I got to Drunk History, a series that, if you’re in the right frame of mind (or sheets to the wind) is tremendously fun. Happy Friday!

Doncha Wanta [Know] Fanta[‘s Backstory]?

I still remember when I learned the ubiquitous soft drink Fanta was invented in Nazi Germany… and that was just one of the strange-but-true facts behind it. Statistically speaking, that moment of discovery is happening to one of you readers right now. But rather than have me blather on, delve into Matthew Blitz’ informative article for Atlas Obscura.