Tag Archives: Food

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.

Video

News You Can Use: French Fry Edition

Look, I didn’t know this… and odds are, you didn’t know this. In fact, one of you stumbling across this will exclaim, “I have leftover fries right now.” Enjoy.

The Rotisserie Chicken Conspiracy

A common household dinner strategy of ours is to have roast chicken one night and chicken soup the following night.

This past weekend was an excellent weekend for soup.

But anyway, one thing has always puzzled us: why are raw, uncooked chickens more expensive than cooked, ready-to-eat chickens? Daniela Galarza over at Eater.com exposes the grocery conspiracy.