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Wednesday, June 30, 2010

Wednesday food links

Flavored vodkas are very popular these days. Just go to any liquor store and be amazed by the shelves full of vodkas from vanilla to sweet tea and everything in between. Next on the shelves? Salmon vodka, produced by a distillery in Wasilla, Alaska. Yes, that Wasilla. The distillery's actually pretty cool, they use local stuff when possible, so maybe Wasilla can become famous for something other than the Palins.

Table Scraps picks up food news from all over the internets. Here are the most interesting stories from there:
-A New York restaurant serves martinis on a literal rock and other interesting concoctions, reports the New York Times.

-Some people don't just give up in the face of rejection. A man who was ridiculed on Dragons Den (like American Idol but with inventors...and it's British, it was on BBC America for a while) for his single-serve glasses of wine is now finding runaway success with them, says the Daily Mail. Marks & Spencers can't keep them on the shelves, especially not in the "on the go" section favored by office workers and picnickers.

-SF Weekly reports that Northern California Whole Foods wants to work with street food vendors to make products they can sell in store. Mmm, King of Pops in the to-go freezers...Homer Simpson drool!

-Buzzfeed's 6 ice cream treats that sound like sex acts will make the 12-year-olds in all of us giggle, even though the pictures are of bad quality.

-You know a new dining phenomenon is legitimate when it gets a portmanteau name. "Linner" or "dunch" is served between 3-5 p.m., often a time for restaurants to close and prepare for dinner rush. "Linner" (I prefer that over "dunch") is becoming such a trend in New York City that the New York Post went out to find some notable places selling it. Anyone know of Atlanta places indulging in linner?

For all the Harry Potter nerds among us (myself included), butterbeer is a huge hit at Wizarding World of Harry Potter, the AP discovered. Obviously! It sounds delicious. (Make an at-home version that admittedly doesn't have the same color or foamy head but tastes really good by mixing 12 oz of cream soda and 2 oz of butterscotch schnapps in the fanciest stern you have. Or use Torani butterscotch syrup for the kiddies.)

A second course of 12-year-old humor: 8 restaurant signs that will make you lose your appetite on Huffington Post via SignSpotting. El Guacashito, anyone?

Some states like Wyoming, Wisconsin and Maine are easing licensing and inspection requirements on normal folks just selling small amounts of things for a little money. That's on one hand nice—one less thing for people who aren't doing this pro to worry about—but also begs the question: How healthfully and safely are they producing products? Oversight could be necessary to keep everyone healthy.

Do you need some new grilling recipes? The Minimalist at New York Times has a list of 101 recipes for vegetables, pork, chicken, even desserts. Yes, 101.

Torture by broccoli? Again from the Daily Mail, two chefs at a Michelin-star restaurant in England allege that someone within the restaurant—the article does not make clear the perpetrator's position—treated them very badly, including hot pans on the arms, pants set on fire with a blowtorch, and one guy whose head was dipped in a vat of broccoli...which was then served to paying customers. Eeeeeew!

Athlete and pizza shop owner Matt McClellan has lost 24 pounds...by eating pizza. He eats one slice every three hours and then works out for an hour. I don't think this will become the new big celebrity diet any time soon, though.

Movie critic Roger Ebert cannot speak anymore, but still writes reviews and Tweets like crazy. He cannot eat anymore, but he still enjoys cooking, so much so that he's written a cookbook about using rice cookers.

NYT profiles a unique school, the Harbor School, where kids learn about marine biology, sustainability and raising creatures like the New York Harbor oysters, which are thriving for the first time in a while but are not recommended for eating because of the water they're raised in. Still, they can be cultivated and cared for, which is what Harbor School is doing.

Buzzfeed strikes again! 12 terrifying Jell-o recipes are terrifying indeed, just horrific mixes of things that aren't meant to be consumed with fruity gelatin. (The comments include a photo form The Office when Jim put a stapler in Jell-o as a prank. Hilarious!)

The BBC visited a pig-farming kibbutz in Israel and explores the various opinions people hold of its existence, from "They're doing valuable medical research" to "I will not even touch a pig." Reminds me of Jules' famous explanation of why he won't eat pigs from the end of Pulp Fiction, except not so vulgar!

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