I don’t have much of a sweet tooth, but Oreo’s are disgustingly tasty and either of these has the potential to be dangerous. Curiosity piqued. Stoners and junk food lovers, rejoice!
As someone who has spent many years in the south, with a schedule that frequently saw me leaving work past last call, I have a tremendous fondness for the heroes of Waffle House. Throughout their diners the food maintains a consistency that most other chains have a difficult time maintaining. Despite the fact that the short order cooks have only a verbal order from which to work, I’ve never gotten the wrong dish, and the waitstaff have personality. You can get breakfast 24 hours a day, and they NEVER close. For so many of us, those with odd hours especially, Waffle House is a welcoming, reliable buddy.
It’s gratifying to see respected southern chef, Sean Brock of Husk Restaurant, Charleston SC, take global gourmand, Anthony Bourdain, for his virginal Waffle House experience. Bourdain, never one to shy away from a greasy spoon, seems to genuinely enjoy the Waffle House experience, declaring it, “better than French Laundry”, Thomas Keller’s legendary Napa Valley Restaurant. While certainly an amusing overstatement, it’s clear that Bourdain understands the chain’s charms.
Walmart and 7-11 have sushi?! And people buy it?! And our sushi chef ranks it higher than Trader Joe’s (which receives a negative star rating. ha!)?! Apparently, it’s Sushi Stop for the win.
I just thrifted a copy of this comprehensive ode to the world’s many types of salt, filled with more information about the mineral than any person should probably ever know. I mention this because in the section listing flavors for various salts, these descriptive terms are used: wild horse sweat (wild, because everyone knows that domesticated horse sweat has a weak, inferior taste), snake venom, soldering flux, circuit boards, a dream of lactose and seawater, a young pangasinan (which, as far as google search says, is a province in the Philippines, so… a young Filipino?!), deep jungle animal hide, play-doh (which I at least agree, has a specific flavor), modulated undertones of gruyere (again, at least gruyere has a distinct taste, but modulated undertones?), spectral clarity, noxious paint, potter’s studio dust, elusive cucumber (which, coincidentally, will be the name of my next psych rock band), and that’s just a handful of the ridiculous descriptors. How can anyone take that sorta shit seriously? I understand that you’re writing a guide and have to differentiate the most subtle of differences, but am I the only one who thinks that this does more of a disservice to the topic, than not? Then again, I’ve always had a distaste for extravagant wine descriptions, so maybe it’s just me. Nevermind. It’s not me. That shit is pretentious and laughable. Although, I am now planning on grinding circuit boards on my next Nicoise Salad, or would tween Filipino sweat be better?
Sure it’ll kill ya, but it’s gonna have the highest purity level of ’em all. Crystal kickin’ chicken.
Foodie-types have been talking about the plans for Anthony Bourdain’s International Food Market in New York City for a while now, but some new developments were finally revealed at the World Street Food Congress — which is a thing! — and it sounds like it’s going to be pretty amazing. Like global futuristic amazing. Like dystopian amazing. Yes, like Blade Runner amazing.
Standing in for Bourdain was his business partner and Bourdain Market co-founder Stephen Werther, who provided the following details about this massive, internationally-inspired street food extravaganza:
“…Hopefully, it will be a place where New Yorkers go to discover many of the destinations that Bourdain has brought into our homes on TV for the last decade. We just want to bring in the most dangerously delicious street food from around the world.
“It is meant to be crowded and chaotic because that’s what hawker centres should be. It…
View original post 310 more words
Bad Seed Blixa sharing vocals with Nick The Stripper
See Blixa make Risotto with Calamari. Next week check out Genesis P Orridge’s Conch Fritters, on our new weekly segment, To Die For: Industrial Ingredients
Rogue’s a great brewery, and Sriracha is, well, Sriracha, so I’m sure this will be awesome. Plus the label design is on point. Taste the kicken chicken!
From the makers of questionable beer concoctions such as Voodoo Doughnut Bacon Maple Ale; Pretzel, Raspberry, and Chocolate Ale; and even a one-time “beard beer;” comes quite possibly the most hipster beer ever. In a collaboration with Huy Fong Foods, Rogue has developed a “Sriracha Hot Stout Beer,” which, according to Rogue’s website, “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein, or anything you’d like to wash down with a spicy kick.”
As someone fascinated with weird beer flavors and who also keeps a 28 oz. bottle of Sriracha in the refrigerator at all times, I have to say I’m definitely intrigued by this. Although the fact that it’s a stout is what has me a little suspicious. I’m no stranger to spicy beer, but typically spicy beers tend to favor lighter styles like IPAs and saisons.
The Sriracha Hot Stout Beer won’t be…
View original post 71 more words