Posts for October 21st 2008
An herb related to mint and basil that is commonly found in Japanese cuisine, with an aroma of cinnamon, anise, basil, and citrus.
Shiso, much like parsley in America, is used in salads, sushi, sashimi, cooked dishes, and as a garnish. It also goes by the names perilla and Japanese basil.
This week's events have left me curious: Exactly what activities does one partake in at a Pig Stein? Or a Yambilee? If you have attended these in the past, I'd love to know. Will anyone be at the James Beard Foundation's Taste America in Las Vegas?
If you know something we've left out, please leave a message in the comments below!
- Las Vegas, NV: Rising Stars Las Vegas — Oct. 21
- Torrance, CA: Oktoberfest at Alpine Village — Oct. 21-26
- San Francisco, CA: Joy of Sake San Francisco — Oct. 23
- Atlanta, GA: Celebrity Chef Tour Atlanta — Oct. 23
- Portland, ME: Harvest on the Harbor — Oct. 23-25
- Mountain View, AR: Arkansas Bean Fest — Oct. 23-25
- Kohler, WI: Kohler Food & Wine Experience — Oct. 23-26
- Opelousas, LA: Louisiana Yambilee — Oct. 23-26
- Las Vegas, NV: The James Beard Foundation's Taste America Las Vegas — Oct. 24-26
To see the rest, read more
The idea behind tipping is that it improves service by rewarding good waiters and punishing bad ones. But advocates for eliminating tipping say this logic is false, and they believe working for tips discourages teamwork. What's your two cents?
MillerCoors announced yesterday that production of the malt-liquor beverage Zima has been discontinued.
The product was part of the 1990s clear-drink craze that included Crystal Pepsi and Tab Clear. Zima proclaimed to be "Zomething different" from beer, wine, or hard liquor, but in recent years, the drink — which had been repackaged and reformulated into citrus, tangerine, and pineapple citrus flavors — was outsold by competitor Smirnoff Ice. The decision, MillerCoors says, was due to declining consumer interest and weakness in the "malternative" segment.
If you're having a hard time parting ways, don't worry: There's still time to stock up, as distributors can most likely get remaining inventories of Zima through December.
Are you sad to see this drink become a thing of the past?
Last week YumSugar and I got our hands on Domino's recently released hot submarine sandwiches. The sandwiches, which come in four flavors — chicken bacon ranch, Philly cheese steak, Italian, and chicken parm — filled our office with a delicious smell of fresh-baked bread. Each sandwich comes in a neat box that effectively retains the heat. To find out how the sandwiches tasted, read more
When planning a menu for a Halloween dinner, choose festive dishes that are creative, but not too childish. Have an oozing, baked brie waiting for guests to arrive. Serve the brie with crisp pretzels shaped to look like fingers and toes. A molded shrimp cocktail that resembles a scary cerebrum will jump start conversation. For the main course, offer a gooey slime soup and crisp pumpkin polenta salad. Although most of the dishes are vegetarian, the menu is filling, balanced, and delicious.
Get these tantalizing recipes when you read more
- Dining with Ferran Adria at Katz's Deli.
- Dining with Ferran Adria at Katz's Deli. — Serious Eats
- Nine chefs share their bloody kitchen nightmares. — Metromix New York
- Love to cook, but can't seem to find the time? The Sunday dinner project, hosted by Andrew Schloss, helps you make the components for multiple meals every Sunday evening. — Cookthink
- The cruelest practical joke in food history. — The BA Foodist
- Sharpen your knife skills with these books. — The Epi-Log
- A look at Asia's tea harvest. — The Kitchn
- Can grown-ups order off the kid's menu? — Chow
A rich and hearty posole is the perfect vegetarian meal for a chilly Fall evening. Thanks to the green chilies, this version packs a spicy, warming punch. Most of the ingredients are common pantry items, and the thick soup comes together in a quick 20 minutes. The recipe calls for fresh lime juice and fragrant cilantro as garnish, but feel free to top with your favorite Mexican fixings.
Thinly sliced radishes and finely grated cheese are equally divine add-ons. To learn the technique, read more
I was at a New York airport recently when I came across these vending machines. Rather than vending typical fare like chips and sodas, these machines sold warmed-up hot dogs, fries, onion rings, and other prepared foods. I wasn't hungry (and I was about to miss my flight), so I didn't spring for them, but otherwise I might have. What about you — would you have given them a try?