Prepping for debate? Optimize your plate
October 3rd, 2012
11:45 AM ET
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Coming up October 16, 2012: Second Presidential Debate @ 7pm ET

Presidential candidates Barack Obama and Mitt Romney may have been gobbling their way through the greasy spoon grub and deep-fried fare of the campaign trail, but today - it's crunch time. The two men need to be firing on all cerebral cylinders for tonight's presidential debate at the University of Denver, and can use every advantage they can get.

Voters will be hanging on every word that comes out of the candidates' mouths, so in these final hours, it's crucial what goes into them. We turned to David Solot, a Ph.D. student in organizational psychology at Walden University, with a Masters in clinical psychology to share his top tips for maximizing mental performance via food.
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Diners worth a drive
October 3rd, 2012
10:00 AM ET
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At chef Patrick Acuña's diner, patrons sit elbow-to-elbow on stools along the bright-red Formica bar. While the setup is familiar, the menu pushes the boundaries of diner food — serving fried chicken in a sushi roll.

Roll On Sushi Diner is doing its part to keep Austin, Texas, weird and has won over locals since opening in 2011. It's just one example of the evolution of the diner, which began as a prefab stainless-steel dining car (circa 1872 in Providence, Rhode Island) serving burgers and blue-plate specials and was immortalized by painter Edward Hopper as a late-night refuge.
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Filed under: Diners • Restaurants • Travel


October 3rd, 2012
09:30 AM ET
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Wild game is fair game in our books, but roadkill kinda curbs our appetite. Would you chow down on found deer?
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National caramel custard day
October 3rd, 2012
09:03 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

October 3 is National Caramel Custard Day.

Caramel custard, or crème caramel,  is a caramel-coated baked egg custard. It takes a little bit of practice to perfect, but the result is a creamy, flavorful dessert that’s well worth the dress rehearsals.

Caramelized sugar is poured into buttered ramekins and swirled around to coat the sides. After that’s cooled, an egg custard is poured into the molds and then baked in a water bath. The ramekins are tipped over onto a plate for serving, and the extra caramel forms a rich sauce around the custard. It’ll end up looking a lot like a crème brulee but without the hard top.
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Filed under: Breakfast Buffet • Food Holidays • News


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