Being a presidential candidate means a few things: little sleep, lots of handshakes, and on-the-go eating. For Mitt Romney and Barack Obama, it's not all about fast food, though there has been quite a bit of takeout on the campaign trail. Obama treats himself to sweets, and Romney makes his own peanut butter and honey sandwiches. On Election Day 2012, let's take a look back at what's fueled this year's presidential hopefuls.
Don't have fancy barbecue equipment but want to make authentic pulled pork? No problem! crccooks has you covered.Over the past couple of years, my affinity for making a more authentic version of pulled pork grew hungry . . . especially after attending the Big Apple Barbecue Block Party in NYC and having numerous conversations with some barbecue enthusiast friends. Purchasing a smoker really wasn’t in the cards, being that my now wife and I were saving big time for our wedding and I just obtained a super awesome gas grill. I needed to figure out how to smoke up some pork shoulders in an authentic way . . . on an inauthentic gas grill. The results were . . . well, you take a look.
For the recipe, check out his blog and then be sure to share your food photos through our Savory Sights community group or by starting your own blog. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.
- From coffee to crimson, check out this season's hottest beauty shade trends
- Get a sneak-peek at Harajuku Mini's holiday collection
- Chipotle's top-secret chili recipe gets hacked
- Pregnant Kristen Bell shows off her baby bump while shopping
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If you were to stop and go through the quarters, dimes, nickels, and pennies weighing down your purse or cluttering up your car cup holder, how much do you think you'd collect? $10? $25? Well, according to the experts at Coinstar, the average amount cashed in for eCertificates and/or gift cards at their coin kiosks is a whopping $56 — twice as much as people think they have. Talk about a nice, unexpected chunk of change as we head into the holiday season (especially since so many of us go over budget on holiday shopping!).
Our advice to you: make every coin count! Take a few minutes to grab all the spare change "jingle-belling" in your purses, pockets, car, and desk drawers, then hit your local Coinstar kiosk, where you can turn the contents of your coin jar into cash or no-fee eCertificates from popular brands, including Amazon, iTunes, Gap, and Starbucks. Click here to find the Coinstar kiosk closest to you.
Now that you know there might be more change lying around than you think, what would you do with those extra pennies this holiday?
This is the story of how two food writers so loved a chili recipe, they sought out to re-create it at home, with no recipe or guidelines other than the memory still lingering on their taste buds.
It was the end of the day at the New York City Wine & Food Festival Grand Tasting. YumSugar editor Susannah Chen and I wearily made our way to the Chipotle stand to seek refuge from the onslaught of cupcake-infused vodkas and countless tomato sauce tastings. We knew whatever Chipotle cooked up would perk up our fatigued palates, and sure enough, as soon as we saw smiling Chipotle servers doling out steamy bowls of chili off the stainless-steel countertops, we made a mad dash.The Original Chipotle Chili
The chili was a godsend on a bone-chilling day in New York City. Susannah and I quickly gobbled down our piping-hot bowls of chili, only breaking the silence with our intermittent exclamations of phrase like "Oh. My. God." and "Wow. Mmm-hm." Once we finished our bowls, we eagerly asked the Chipotle employees, "When can we expect this amazing chili to hit restaurants?" The employees chuckled and said, "Sorry gals. Don't expect this to be out anytime soon. If anything, we might release it to one or two locations in DC."
Our hopes of round two chili were almost crushed! Luckily, Susannah pressed on: "Well, what exactly is in this recipe?" The employee, hesitant to reveal Chipotle recipe development chef Nate Appleman's secret ingredients, replied, "If you combine Chipotle's barbacoa, pinto beans, and black beans, then you're halfway there." It was enough information to give us a jumping-off point. Susannah and I looked at each other and in jinx-like manner screamed, "Recipe hack!"
So allow me to present to you the YumSugar Chipotle Chili recipe hack, which was made in our office using a single electric stove-top burner and a nonstick soup pan. We tortured our co-workers with this dreamy clove-and beer-scented chili bubbling in the kitchen for hours, as the starches in the beans broke down to create a thick, unctuous mixture. Finally, the moment had arrived for the taste test.
Admittedly upon first bite, Susannah and I couldn't determine whether or not we had accurately hacked chef Appleman's recipe, but we knew we had made something good. The Texan in me comes out when I emphasize real good. The caramelized onions add a sweetness to the acidic tomato stew. The dark beer and cloves subtly boost the flavor of the chili, giving it that indescribable je ne sais quoi, or yo no sé lo que, since this is a Mexican dish after all. The salty, spicy broth soaks into the barbacoa beef and beans, and the crunchy radish and chip topping keeps the overall texture interesting and diverse.
Upon the first spoonful, several tasters broke down and could hardly stutter more than "Oh wow." and "Best. Chili. Ever." We think this story has a happy makeshift ending, but until Chipotle makes our chili dreams come true by putting this item on menus across America, we'll have to resort to cooking up our own Chipotle chili recipe hack.
- 21 ingenious uses for Biscoff spread and cookies — HuffPost Taste
- Candy corn, Snickers, and cocaine: what do these substances have in common? — Delish
- Obama's go-to burger joints — Zagat
- Catch a first glimpse of David Chang and Anthony Bourdain's new PBS series — Eater
- The next Next theme is . . . — Grub Street Chicago
- How to make chunky granola clusters — The Kitchn
- Top Chef alums host a benefit dinner for Hurricane Sandy relief — The Braiser
Whenever you have stale bread, rather than tossing it, toast it and give it a whirl in a food processor. Store the breadcrumbs in a resealable plastic baggie in the freezer for casseroles, breaded meats and vegetables, and pasta dishes. If you're short for ideas, these 10 recipes will help inspire you to use up your stash, before your breadcrumbs become stale!
Some might call it played out, but there's a reason why street food is so popular, and well, that's because it's pretty awesome. Authentic and usually priced way below what you'd see at a restaurant, there's perhaps no better way to appreciate its convenience than looking at street food from around the globe. Here, we've rounded up some photos of well-known snacks like churros and more exotic ones like octopus balls (yes, you read that right). Have a look and let us know if you have any favorites!
Enjoy morning oatmeal, even when there's no time to simmer up a batch with these coconut-milk-enhanced overnight oats from GraceDickinson.The perfect, make-ahead Autumn breakfast to hold you over until pumpkin pie season.
For the recipe, check out her blog and then be sure to share your food photos through our Savory Sights community group or by starting your own blog. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.