Posts tagged food

Buffalo Chicken Super Bowl Cupcake

Buffalo Chicken Wing Super Bowl Cupcake. A cupcake with a Buffalo Wing on top of the "frosting"
All the elements to satisfy the wing purist are there (with the bonus of Frank’s-fueled, cornbread cake and blue cheese “frosting”).

It’s possible to see, though, how the presentation would inhibit that first bite. “But that’s a chicken wing… on a cupcake.”

Then again, have you met my belly’s good friend and gastronomaly Roscoe’s Chicken & Waffles? (via)

Off The Menu: Mallo Cups

Back in the day, I had a friend on my street who bought these cavity bombs by the case just to collect the “Play Money” point cards inside, which he’d mail in to Boyer for chintzy prizes… or more Mallo Cups.

Me, I preferred Reese’s Peanut Butter Cups (half of my ritual candy-tandem purchase with Snickers, which I still occasionally go for when I’m jonesing for a choco-fix).
Mallo Cups with Play Money point card
Just looking at the packaging makes what’s left of my natural teeth hurt.

Be Thankful…

Fork resting on a can of turkey on a plate
And remember, too, those whose lives right now don’t come with all the trimmings.

There but for the grace of whatever supreme being, spiritual or philosophical belief you defer to (or don’t) go we all.

Market Force Survey Reveals Five Guys Is Favorite Quick-Service Restaurant For Second Straight Year

The much drooled over east coast burger joint again beats out our SoCal fave, In-N-Out.

Alas, the drooling will remain, as the “Coming Soon!” designation on the proposed store location within 5 miles of my mouth and belly has yet to be lifted. Such a tease.

Photo of Five Guys Burger, fries and soft drink. Mmmm, burgers.
“Mmmmm, burgers.”

“Food Safety Education - Cook :30” - Foodsafety.gov

Mmm, steamed pork.

Oh noes… the evil, over-reaching Government wants to literally put its fingers in your pie to keep the food you eat safe.

Check out this effective campaign before cuts-happy Republicants slash the agency’s funding. (via)

USDA and Foodsafety.gov logo for new food safety information: Clean, Separate, Cook, Chill (Image: Foodsafety.gov)

Wired: Which Girl Scout Cookie Scores The Most Brownie Points?

Thin Mints. Duh. 

Thought Do-Si-Dos would’ve placed higher. Whatever. As long as the milk’s cold… and the Thin Mints are frozen.

Wired's infographic of Girl Scout Cookie preferences. Image via wired.com.
Percentage of Total Sales (Photo: Wired/Celine Grouard)

Sushi Popper

Sushi Popper portable sushi on a stick.
Portable sushi on stick. Sure, they’re the less intimidating California, Cucumber and Spicy Tuna Rolls — this might not be the prime format for Ankimo — but it’s worth a taste test just on the curiosity factor alone.

And if they catch on, the folks over at Otter Pops might consider rethinking and expanding their market.

Consumer Reports: Pork That's Pink Is Okay To Eat, Says USDA In Revised Rules

And there was much rejuicing, especially from the “Other White Meat” folks at the National Pork Council.

USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 °F to 145 °F and adding a three-minute rest time. The safe temperature for cuts of beef, veal, and lamb remains unchanged at 145 °F, but the department is adding a three-minute rest time as part of its cooking recommendations. Cooking raw pork, steaks, roasts, and chops to 145 °F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality. — USDA Press Release, March 24, 2011

Illustration of happy pink pig with a "145ºF" tattoo standing in a frying pan.
This little piggy from the market.
This little piggy came home.
This little piggy ain’t roast beef.
This little piggy is yum.
And this little piggy was “Tasty!” all the way down…

Outdoor Cinema Food Fest 2011

Logo for the Outdoor Cinema Food Festival 2011, in Los Angeles
Bringing the drive-in back to L.A., one food truck at a time.

Help Feed L.A. (dot org)

The Los Angeles City Surplus Food Donation Program

Hunger Action LA and the City of Los Angeles worked together to create the first ordinance in Los Angeles requiring the city to donate surplus food from its facilities and events. 

In that spirit we are:
• Encouraging food businesses to donate.
• Educating food businesses on the laws that protect them.
• Facilitating connections between food businesses and local charities who can receive donated food.

Having seen first-hand how much food a typical TV commercial shoot uses to get 15-20 seconds of perfect burger/pasta/cereal footage, this program could benefit greatly from the surplus once the cameras stop rolling.

Liability was always an issue when considering donations to food banks. Perhaps that corner’s been turned.