In case you haven't noticed, I am fanatical about sandwiches, which is why I thought I'd died and gone to heaven when I came across the pictures that FinnLover posted in Twinkle's Kitchen Goddess group of smørbrød: Scandinavian open-faced sandwiches.

Norwegian for "butter bread," these smørbrød sandwiches are everywhere in her current home of Bergen, Norway. "People eat them for breakfast, lunch, and at night before going to bed," she says. "I normally like to keep mine really simple and the ingredients to a minimum." This combination of red bell pepper and Snøfrisk, a spreadable goat cheese, is simply spectacular.

Don't forget to share any enticing food photos of your own in the Savory Sights group. For more mouth-watering smørbrød, read more

This week, spice up your free time with the chili cook-offs that are setting the country aflame. Whether you're looking for an epicurean adventure at the Bellagio, or something more along the lines of a back-country roadkill cook-off, you're in luck. Check out what's going on in your neck of the woods this week, and let us know if we've left anything off the list!

• Sante Fe, NM: Santa Fe Wine & Chile Fiesta — Sept. 24-28
• Las Vegas, NV: Gourmet's Taste of Bellagio — Sept. 25
• New York, NY: Joy of Sake New York — Sept. 25
• Providence, RI: Food for Thought — Sept. 25
• London, KY: World Chicken Festival — Sept. 25-28

To see the rest, read more

The word "locavore" — only eating foods produced within 100 miles of where you live — was nonexistent a few years ago, but has since become a part of mainstream vocabulary, particularly in cities like San Francisco and New York.

But a recent piece by Conservation magazine, entitled "The Problem of What to Eat," questions the status quo of whether buying local really does reduce one's carbon emission. It's obvious that local produce has a lower carbon footprint when compared to air-freighted foods, but it's actually unclear when comparing local foods to those arriving by sea, rail, or road.

While there's an interesting point made here, I think the carbon issue is really only one part of eating local. Sure, people eat locally to reduce emissions, but there are other reasons, too: The fresh taste of produce picked that day, the ability to talk to farmers firsthand and learn about the food, the idea that we all have a chance to get a little "closer" to our food. So I'll keep trying to buy local when I can.

How about you? Do you eat locally? If so, what are your reasons for being a locavore?

Source

Last Friday, YumSugar discovered a random strand of blue thread in her salad. It was disgustingly attached to a piece of feta cheese. We got to talking about gross things we've come across in restaurant food. Whether it's as simple as a piece of hair or as gag inducing as a rat, we've all had bad experiences with finding things in our food. It's time for you to spill the beans: what's the grossest thing you've come across?

Source

Can you dip it? If you are coming to my football tailgate you better be able to, because the entire menu consists of dips! I'll have a smorgasbord of delectable dips and equally delicious dippers. With four different types of dip, there is something for everyone. Vegetarians will enjoy sweet potato chips with caramelized onion dip. Classical eaters will love the crudités with ranch dip. Carnivores will savor chili-lime fried chicken wings with honey lime dip. Cheese fiends will go ga-ga for fontina-gorgonzola fonduta.

To serve these football-friendly recipes at your tailgate, read more

• Tips for taking the most beautiful food photos. — Vegan Yum Yum
• Learn how to participate in a hunger challenge. — Cooking With Amy
• Simple and delicious: Asian pear and gouda grilled cheese sandwich. — Chow
• More on Hershey's chocolate's new formula. — Candy Blog
• Chopping chocolate is easy if you use a serrated knife.— The Kitchn
• Hold a bake sale for kids' cancer.— The Epi-Log
• Why do Italian noodles cost a lot more than their Chinese counterparts? — Serious Eats
• Breakfast ideas to keep you full until lunch.— FitSugar
• Tricks for keeping your wedding menu costs to a minimum. — InStyle Weddings

Source

A traditional picadillo usually consists of ground beef or pork, but in this easy variation, chicken tenders are featured. The quick-cooking protein is sautéed with onions, garlic, and cumin.

At this point the recipe adds in raisins and olives, but any vegetable mixture would be delicious. The finished dish is served in warmed tortillas. To learn how to make this south of the border crowd-pleaser, read more