Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Some key statistics from the National Hot Dog & Sausage Council:
Talk about sticky-fingered thieves. They've struck in Quebec, snatching millions of dollars worth of maple syrup from a warehouse in Saint-Louis-de-Blandford, a rural area between Montreal and Quebec City.
Up to 10 million pounds of syrup was in the warehouse, Canadian media reported, citing a statement from the Federation of Quebec Maple Syrup Producers, which bills itself as keeper of the the global strategic maple syrup reserve.
"We're very wealthy, we eat lobster," opined one RNC attendee. Another stumped for nachos.
After recently assessing sexual orientation of various foodstuffs, Bread8 Productions traveled to the Republican National Convention in Tampa, Florida to get a sense of how GOP stars like Rick Santorum, Michele Bachmann and Herman Cain get their grub on.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Yes, it’s Labor Day. That most likely means you’re grilling, and while you could just have a burger, what the heck—you’ve labored! You’ve labored all year long! You’ve labored like crazy, gosh darn it! Buy yourself a big steak already. You deserve your share of the cow.
Now, the default pairing option for steaks is Cabernet Sauvignon; it pops up every time someone asks the question, the way those inflatable clown dolls do when you punch them (or who knows, maybe the way real clowns do when you punch them, too). But there are plenty of other great wines out there for steak, and one of the best of them is Australian Shiraz.
There’s more regional variety to Shiraz than a lot of people realize—cooler climate regions like Western Australia and Victoria tend to produce lighter-bodied, spicier wines, while warmer regions like the Barossa and McLaren Vale lean toward the traditional big, ripe, blackberry-rich styles—but either way you’re talking reds with substantial flavor and emphatic tannins. Which is to say, perfect for big slabs of grilled beef.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
I am a trail mix junkie. I love the stuff. I used to buy those big bags of pre-portioned bags and live off them. In my mind, I was being really healthy. Then I realized I was mostly eating the chocolate peanut butter cups and chocolate candies. My relationship with trail mixed moved from "serious" to "it’s complicated" to non-existent.
Then, one day I learned that eating crunchy foods during the day can help keep your brain alert and that the protein in nuts defends against the dreaded afternoon slump. My mind reached back to my trail mix days and I thought, there must be something I can do.
After a few failed attempts, I finally came up with a trail mix recipe I can commit to. Because these things are personal (most good relationships are), here are some tips to solidify your own mix appreciation.
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