This Week's Slashfood Stories 2009-04-30 04:30:41
What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- What's the key to not screwing up scallops?
- Meat business cards look good enough to eat.
- Get ready for Derby Day with homemade mint-infused bourbon.
- Ostrich eggs look intimidating to prepare, but they're surprisingly easy to work with.
- What promises will the kitchens of the future hold?
- Taste tested: DQ's Midnight Truffle Blizzard.
Link Love
- Seamless and GrubHub have merged companies — HuffPost Food
- One customer pays a restaurant back, 15 years later, with interest — Zagat
- Gordon Ramsay is teaching Bradley Cooper to cook for a film — Eater
- Rain, drama, and cancellations at this year's GoogaMooga — Grub Street New York
- Behind the scenes at a Rice Krispies treat competition — America's Test Kitchen
- Is it OK to change diapers in public at Starbucks? — Delish
You Might Also Like
3 Comments