Recently in Food Category
It is apparently possible to purchase Tabasco sauce by the gallon, in personalized jugs.
Excellent.
They seem particularly likely to fall prey to the Flash disease, which means their sites are useless to folks on smartphones. They also routinely miss basic shit like keeping a phone number on every page, especially the menu -- don't make a customer look for it!
All-PDF menu sites are nearly as bad, since they're nearly impossible to reformat for small devices (again, think about your smartphone use cases!). At the same time, though, keeping a PDF download of your menu in a handy header link is a great idea not used nearly often enough -- for a frequently-called neighborhood joint, having to wade through a flash menu every time is just ridiculous.
What IS malt liquor, after all? Long but worth your time.
This hamburger at Indika. How did I miss this? Who's with me?
Love dumplings, but all thumbs? They've got you covered.
Sriracha is in the New York Times today. Turns out, it's made in LA, and is more or less an American thing -- though it was created by a Vietnamese immigrant.
This link to Bakon Vodka. Mmmm, Bacon.
How to brew beer in a coffee maker, using only materials commonly found on a modestly sized oceanographic research vessel, courteously supplied by Agent Rob.
I like it, but this guy really really loves it.
Recent Heathen fave neighborhood restaurant Feast has just bagged some national press from NYT's Frank Bruni. How cool is that?
Someone made a Taco Town taco. Yes, the one from SNL. With "a taco in a taco in a gordita in a pizza in a blueberry pancake in batter, deep fried." Yep.
Oh god.
Cafe Montrose never reopened after Ike, which is irritating and sad -- it was a great neighborhood joint for a quick bite or a resplendent feast. I'll miss it.
But in its place, we're getting a cured-meat-and-wine-bar ("Vinoteca Poscol") from Marco Wiles, he of Da Marco and Dolce Vita, which could be a lovely thing.
If you, in the course of the holiday season, were to be gifted with some fine Imperial-pint sized beer glasses by certain Jackson-area attorneys, and were then to, after a post-holiday period of abstention, acquire some fine, fine beer to enjoy in said glasses, two things might come to mind:
"Goodness me! This beer is actually much better in the pint glass, owing probably to the greater ability to smell the beer!"; and
"Why, as God as my witness, it seems a crime against humanity and Christendom that modern beers are served in such paltry 12-oz bottles; my fine Imperial Pint glasses have room for much more beer than that!"
That is all.
Ladies and Gentleheathen, I give you the Bacon Explosion.
Whoa. I think I had a little heart attack just reading about that.
The Foodie at Fifteen blog's most recent entry recounts the author's third trip to Per Se, wherein he blew the last of his summer job money.
Dude. All I bought was a guitar and some weed. Also, I didn't eat any of Keller's food until I was 30. Go read this; it's delightful. And not at all overdone; if Per Se is on par with Keller's other kitchen, if anything this kid undersells the experience.
Who knew there was a BaconToday web magazine? Its hard-hitting coverage of the Turbaconducken earns it a bookmark on our desktop for sure.
Compared to Jeremy Clarkson's Top Gear V-8 Blender, at least.
Via Joe, we find this excellent snapshot, clearly taken a long, long way from where Bob got that T-shirt.
In 1998, Corning sold the Pyrex brand to World Kitchen, and it appears that around then Pyrex sold in the US stopped being made out of borosilicate glass; instead, now it's conventional soda lime glass. Borosilicate composition is the sine qua non of Pyrex; Pyrex was Pyrex -- which is to say, able to go from oven to cooktop to freezer with no danger of breakage -- because it was borosilicate, not normal tempered glass. Pyrex made form conventional glass just isn't the Pyrex we all came to know in the years prior to 1998.
It's a worse problem, actually, than the obvious, i.e. a sudden drop in quality. People buy Pyrex pan with the expectation that they can bake a chicken in it, but the new Pyrex pans just might spontaneously shatter (with some force!) under such heating. Needless to say, both Corning and World Kitchen would very much like everyone to shut up about this, but thankfully Consumer Affairs hasn't, and won't.
Bottom line: Do not buy Pyrex. Find a supplier who actually make borosilicate glass if you want what Pyrex used to be.
Apparently, Satan dwells in Google's kitchen. I can't imagine how this fits in with their famous corporate motto.
(Via Mrs Heathen)
Apparently, in NY, you can get ostrich eggs at Whole Foods.
Let's say you love pizza. I mean, you really, really love the stuff. But suddenly you move away from your favorite pizza places in NYC, and find yourself in Atlanta, and what's a guy to do? It goes without saying that non-northeastern 'Za is simply unacceptable, so clearly you embark on a wild and obsessive pursuit of awesome pizza made at home.
I'm not talking about the shallow end of the pool, either. This guy's got strong opinions on flour types, on the fermenting of dough, on kneading technique, on blenders, and, most significantly, how to modify your home oven so it'll go to 800 degrees, since cooking pizza at 475 just won't cut it.
(Confidential to Mrs Heathen: I remain perfectly happy getting ours from Dolce Vita or Pink's. I have no need to modify the Jennair.)
No one can hack a Chemex. I don't have one, but was frankly just before getting one when Mrs Heathen gave me my Bodum vac pot.
Chicago has abandoned its wrongheaded foie gras ban.
