Previous Next
Lick the screen
 
lick the screen
12:45 PM ET, July 11th, 2012
Barbecue Digest: It's a pig, not a fruit

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

lick the screen
11:00 AM ET, June 22nd, 2012
Barbecue Digest: Bar-B-Que buffet

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

lick the screen
01:00 PM ET, June 18th, 2012
Take a moment to stare at some barbecue

Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds...

lick the screen
04:15 PM ET, March 5th, 2012
Lick the Screen - Boiled peanuts

This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they...

lick the screen
04:00 PM ET, December 20th, 2011
Lick the Screen - Behold the s'moreo!

I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the...

10:00 AM ET, August 9th, 2011

Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat. Let Mario Batali pronounce it for you.

The first time my mother ever cooked for my father, she made okra. If the cuisine of my childhood provides any indication, there's an excellent chance that she defrosted a cube of pods, chucked them into a pot and boiled until floppy. Neither she nor my father is Southern or Indian in upbringing. Okra is not their birthright; they were clearly tempting fate.

My father chewed dutifully, likely made the appropriate "yummy" faces - until my mother took a bite and bolted for the sink. He quickly followed suit, and the story became the stuff of family legend - not to mention a family phobia.
FULL POST

Posted by:
Filed under: Dishes • Grilling • Grilling • How To • Make • Okra • Recipes • Scorpacciata • Techniques & Tips • Vegetables

 
10:45 AM ET, July 22nd, 2014

Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Bernie Herman is the department chair and George B. Tindall Professor of American Studies and Folklore at UNC-Chapel Hill. He lives in Chapel Hill and on the Eastern Shore of Virginia. He wrote this essay for the place-themed issue #52 of the SFA's Gravy quarterly.

The Bayford Oyster House extends over the shallows of Nassawadox Creek, abutting the channel where the tides of the Chesapeake Bay ebb and flow. The heart of the two-story wood building, erected around 1902, serves seasonally for shedding soft-shell crabs. During the rest of the year it functions as a storage area, stacked with soft-shell crab floats, blue plastic drums crammed with gill nets, and the flotsam of fish and ell traps, blue-crab and peeler pots, floats, line, and salt water–worn hand tools. The creek side of the oyster house fronts a working dock where watermen land their catch. The landward side abuts the one-story shucking hall and office, added when the business was in full swing through the mid 1960s, before disease struck the oyster beds and shucking operations closed. The old post office and store stands next door, remembered by Bayford denizens for its bear-paw sandwich of hard cheddar and rag bologna on a sugar-glazed bun.
FULL POST


 
03:00 PM ET, July 21st, 2014

A new food scandal has erupted in China, threatening to tarnish the reputations of McDonald's and Yum Brands.

An American-owned meat factory operating in China has been accused of selling out-of-date and tainted meat to clients including McDonald's and Yum Brands, which owns the KFC, Taco Bell and Pizza Hut chains.
FULL POST


 
12:45 PM ET, July 21st, 2014

She chops. She sautés. She whips up whole healthy meals.

Eleven-year-old Esther Matheny is a natural when it comes to the kitchen, using her cooking skills and creativity to contribute to her family's dinner table in Chevy Chase, Maryland.

This spring, she won a chance to represent her state at the White House Kids' State Dinner by creating and submitting a recipe for Michelle Obama and the Healthy Lunchtime Challenge, a contest co-sponsored by food site Epicurious. Winners from all 50 states and the District of Columbia, Puerto Rico, Guam and the Virgin Islands were invited to attend the dinner.

FULL POST

Posted by: ,
Filed under: Kids • Video • White House

 
09:30 AM ET, July 21st, 2014

A group of Harvard students invented cake batter in a can, which they named Spray Cake. WBZ has more.
FULL POST

Posted by:
Filed under: Technology

 
05:00 AM ET, July 21st, 2014

Pssst! Got a sec to chat? We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
FULL POST

Posted by:
Filed under: Coffee Klatsch • Uncategorized

 
02:45 PM ET, July 18th, 2014

Caviar is the new condiment.

From tacos and flatbread to pasta and burgers, caviar - those shiny little balls usually passed on a small spoon by a white-gloved waiter - is shedding its stuffy image and lending a highbrow take to a regular meal.

"It's about sharing in that little taste of luxury," said Wesley Holton, executive chef of "Rose. Rabbit. Lie." at The Cosmopolitan of Las Vegas.
FULL POST

Posted by:
Filed under: Best in Life • Expensive • Stunt

 
10:15 AM ET, July 18th, 2014

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.

In this week’s do-not-miss world of beer news, it appears the Icelandic brewery Borg Brugghús has created a beer that gets its unique taste characteristics from, yes indeed, sheep dung.

The malted barley that goes into their Fenrir Nr. 26 is smoked over burning Icelandic sheep excrement for several hours, resulting in a brew that is, according to brewmaster Sturlaugur Jon Björnsson, “Þetta er í raun léttur IPA bjór með sítruslegt og ferskt bragð og lykt frá humlunum. Síðan kemur svolítið þyngri, taðreyktur fílingur í þetta en þetta gengur allt saman upp.”

For the non-Icelandic among us, that more or less translates as “It’s a lightweight IPA with fresh citrus and hop notes, then comes a bit heavier taste from the...” Well. You get the idea.
FULL POST

Posted by:
Filed under: Beer • Sip • Stunt • Taboos • Weird News

 
09:15 AM ET, July 17th, 2014

Potatoes
Mickey D's uses varieties like the Russet Burbank, which have a nice oval shape and just the right balance of starch and sugar. Excess sugar can cause a fry to have brown spots where it's over-caramelized, leaving a burnt taste and deviating from the uniform yellow-arches color. Just in case, the spuds are blanched after slicing, removing surplus sugar.

Sodium Acid Pyrophosphate
Taters can turn a nasty hue even after they're fried—iron in the spud reacts with the potato's phenolic compounds, discoloring the tissue. The phosphate ions in SAPP trap the iron ions, stalling the reaction and keeping the potatoes nice and white throughout the process.
FULL POST

Posted by:
Filed under: French Fries • McDonald's • What's In That Dish • Wired

 
09:30 AM ET, July 16th, 2014

Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Kat Kinsman is the managing editor of CNN Eatocracy. She wrote this essay for the place-themed issue #52 of the SFA's Gravy quarterly.

Angela H. pulled me aside in the lunchroom to tell me that everyone thought my family was poor. This was news to me. So far as I could tell, my sister and I didn’t look anything like the barefoot, swollen-bellied children on the sides of the UNICEF cartons into which we slipped spare pennies. Nor did anyone attempt to gift us with sacks of half-eaten sandwiches, the likes of which our Grandmother Ribando said starving Armenian children would be most grateful to have. (Clean your plates, girls. Clean your plates.)

I pressed her for evidence and she relished the words, tumbling them around in her mouth like a disc of butterscotch before spitting them out on her Jell-O dish: “My mom says it’s weird that your mom wraps your sandwiches in Saran Wrap instead of a Ziploc. And why do you always have carrot sticks and a couple of potato chips when we all have cookies? Did your dad lose his job or something?”

I bought my lunch for the rest of sixth grade, making sure to spring for the chocolate milk instead of white—extra nickel be damned (and sorry, faraway UNICEF urchins). It’s not that I especially enjoyed the grey-meated burgers and leathery green beans slopped on my plate by a rotating cast of conscripted parents, but I loathed the notion that my peers thought they could infer anything personal from my lunch tray.
FULL POST


 
Pinterest
Archive
July 2014
M T W T F S S
« Jun    
 123456
78910111213
14151617181920
21222324252627
28293031  
| Part of