YumSugar

What Is Your Favorite Ballpark Food?

partysugar — Wed, 20 Aug 2008 09:00:45 -0700

Tonight I'm off to a Giants game, and I'm already trying to figure out what I will eat while watching the game. Garlic fries? Nachos? Chicken strips with ranch? Oh, the possibilities are endlessly delicious! What do you like to eat at a baseball game?

Source

Hot Doggity Dog - It's Hot Dog Day!

partysugar — Mon, 10 Sep 2007 01:18:11 -0700

In honor of today being Hot Dog Day, here's a bit more info about America's beloved baseball standby. Hot dogs were created in Frankfurt, Germany - hence the name frankfurter - in 1852. In 1904 American sausage importer Antione Feuchtwanger sold his curved dogs in a bun. Originally he gave customers gloves to hold and eat the dogs but the gloves disappeared quickly, so he worked with a baker to develop a bread bun to hold the hot dogs.

Simply put, a hot dog is a type of sausage containing meat, meat fat, grain filler (bread crumbs, flour, etc), a little egg white, and spices (garlic, salt, pepper, etc). Almost all packaged hot dogs are pre-cooked and most are stuffed into synthetic collagen casings.

In 1893 the sausages became popular at baseball parks. Today, Americans consume over 16 billion dogs per year with each region and baseball stadium serving up a distinct style of dog.

I prefer mine with spicy mustard, how do you like your hot dogs??

Source: Made How
Image Source

Taco Bell Promotes World Series With Free Tacos Again

YumSugar — Wed, 22 Oct 2008 09:00:57 -0700

When it comes to the World Series, it seems everyone is rooting for a different team, but there's one thing that all of America can get behind: free tacos.

Mexican fast food chain Taco Bell's "Steal a Base, Steal a Taco" campaign is back again this year. The promotion, which the fast food chain first launched last year, gives out free Crunchy Seasoned Beef Tacos to all customers if and when a player from any team during any game captures the first stolen base of the 2008 World Series.

There's only one way to find out if this year's World Series will crown a new Taco Bell hero. Will you be tuning in and rooting for your free taco?

Source

Would You Rather Eat Peanuts or Cracker Jacks?

YumSugar — Sun, 06 Jul 2008 01:30:25 -0700

Celebrating America's birthday got me thinking about America's pastime, and unfortunately, that means that "Take Me Out to the Ballgame" is stuck in my head. Though the lyric demands peanuts and Cracker Jacks, which one would you pick if forced to choose?

Source and Source

Taco Bell Hypes World Series With Free Tacos

partysugar — Tue, 23 Oct 2007 13:45:26 -0700

Taco Bell is adding to the annual hype surrounding the World Series by launching its "Steal a Base, Steal a Taco" promotion. After the first base is stolen in the championship series, the company will give a free taco to anyone in the United States who wants one. According to the article from Reuters:

There has been at least one stolen base in every World Series matchup since 1990. When the first base is stolen, the unit of Yum Brands Inc. will announce a Tuesday afternoon when consumers will be able to walk into the chain's participating 5,800 outlets and ask for a free taco.

Technically no one will be stealing any tacos, as the fast food giant will be giving them away. I haven't had a Taco Bell taco in years, but looks like I'll be making an exception in the near future. What do you think? Will you steal a free taco?

Source

Catching Up With Chris Cosentino

partysugar — Mon, 13 Jul 2009 13:04:20 -0700

Since he competed in the Next Iron Chef two Summers ago, San Francisco's acclaimed offal-chef, Chris Cosentino, has been a very busy guy. He's worked nights at his head-to-tail rustic Italian restaurant, Incanto, opened a salumeria, Boccalone, at the Ferry Building in SF, and filmed a new television show, Chef vs. City, for the Food Network. Last week Chris took some time out of his hectic day-to-day to show me the graffiti-style "Shut Up and Cook" mural in the kitchen and to chat about everything from his 4-year-old son's eating habits to why he actively tweets. Find out what the chef had to say and read more.

On the Aug. 7 debut of Chef vs. City: It's very exciting, but it makes you nervous. We've already shot the entire show, but I don't get to see any of the final edits. I am what I am.

On food trends: I don't think food is trendy at all. I'm not reinventing anything here at Incanto. I'm just reintroducing. It's a realization of the past. Folks are more connected to where their food comes from. People are more interested in food - they're sharing with their neighbors, they're joining meat co-ops. They feel more connected to food because it's the ethical thing to do, not because it's trendy. You could say that Korean food is trendy right now, but to me a trend is something that comes, gets really popular, and goes away. Korean food isn't going to go away. It's just that more people are aware of Korean food. It's becoming mainstream, but it's not a trend. It's like bacon, people aren't going to stop eating bacon. Ever.

On his love affair with offal: Working in restaurants you see all the meat come in. Sure, there's always foie gras and sweetbreads, but when I came to work here [at Incanto] I wanted to cook rustic peasant food and the basis for this type of food is using every piece of meat. Using the whole animal. I've started harvesting my own animals and that changes your perspective.

On the one thing he won't eat: I eat everything. The only item I ever disliked - it turned my stomach - was balut.

On what's next for Boccalone: We just launched the mortadella hot dog. I like to do a hot dog during baseball season. We already make mortadella, but now we are just packaging it in a different way. I plan to continue rolling with what we are doing. I like to make really good consistent products. This is what we strive to do on a daily basis.

On how the Internet has changed the role of the modern chef: I have a lot of fun with Twitter. It's only 140 characters, so you really have to think about what you are saying. These sort of things are important because people want to communicate. People want to be in contact with chefs. They want to know how to cook, they want to ask questions. With my website, I try to bridge the gap. It gives me direct contact with the people. The Internet, Twitter, blogs have broken down a barrier. There is more exchanging of information occurring. I try to answer all the emails I get.

On raising a foodie son: My son will eat anything. He's had tripe, he's had beef heart tartar. At the Ferry Building last Saturday, he ate a dozen oysters by himself and he's 4 years old!

Source: Lisa Hamilton

If You Had To Give Up One Food, What Would It Be?

partysugar — Thu, 15 Feb 2007 08:26:42 -0800

The other day I received an interesting email from one of my older brother's best friends, the handsome baseball coach, Matt. In the email, Matt described how he and his fellow coaches recently decided to give up certain foods for the entire baseball season from January until June. Matt is giving up all fried foods (healthy and doable), Scott is giving up cheese (I could NEVER in my entire life give up cheese), and Buddy is giving up bread (another tough one). Now I'm all for giving things up every now and then (to change the pace of your diet), and with Lent starting next Wednesday I applaud and encourage Matt and his team's willpower (I am going to give up shopping - not food related but I will definitely need your support readers!). If I had to give up one food I think it would be potato chips, I get weak in the knees whenever I'm near a bag and know I'd be better off without munching on them. How about you? If you had to give up one food, what would it be?

New McDonald's Uniforms: Love It or Hate It?

partysugar — Sat, 26 Apr 2008 00:29:03 -0700

Earlier this week McDonald's revealed the looks of their new British uniforms. Designed by couturier Bruce Oldfield, the uniforms - in a mocha, biscuit, and white color scheme - consist of collared shirts, baseball caps, and suits. The uniform update is part of McDonald's ongoing efforts to modernize the style and feel of the fast food experience. While I think it's an interesting idea, an ill fitting suit is never attractive and I can't imagine that the suits will be tailored to fit all 67,000 employees. How about you? What do you think of the uniforms?

Source

Foodie Flashback: Space Food Sticks

YumSugar — Tue, 02 Oct 2007 07:28:11 -0700

For some reason I assumed energy bars were an invention of the 90s. However, I just discovered that back in the late 60s, Pillsbury developed "many special foods" for the space race. The first one was called Space Food Sticks and it was a "compact, nutritious, high energy food." And it was apparently good for everyone from astronauts - who strangely have a hole in their helmets for their space food stick to go through - to baseball playing tykes. And hey, it's only 44 calories.

They disappeared for a while, but now they're back in a slightly different format. You can get an entire case for about $30. Now you can blast off into outer space!

To check out the fantastic commercial for this fantastic flashback product, read more

If you're looking for more bizarre flashbacks, be sure to check out GiggleSugar.

Steak Sandwiches Two Ways - Beginner & Expert

partysugar — Tue, 19 Jun 2007 12:08:18 -0700

If you're a female and you like to cook, chances are you have a hungry male in your life who needs feeding. What do hungry husbands/boyfriends/sons/brothers/fathers like to eat? Simple foods like steak and sandwiches, or combine the two for the ultimate manly comfort food: the steak sandwich. Because of its genuine versatility, having a delicious steak sandwich recipe is a must for home cooks. Serve with a green salad and red wine for a romantic evening, or make a bunch for the boys to enjoy while watching baseball and drinking beer. Whether you're new to the kitchen or an old pro, make steak sandwiches based on your level of cooking expertise. Check out my two recipes: one for the novice and one for the advanced, just read more

Beginner Steak Sandwich
Modified from Absolute Recipes

3 oz roast beef (cooked eye of round roast) all fat removed
2 slices cheddar cheese (3/4 oz)
1/2 medium onion; thinly sliced
1 tablespoon milk
no-stick cooking spray
1 soft sandwich roll

Thinly slice the roast beef and heat until warm in a 350°F oven.
Saute the onion until limp about five minutes in a skillet coated with no-stick cooking spray.
Meanwhile, tear the cheese slices into small bits and place them in a small saucepan with the milk. Melt on a stove in a saucepan, stirring twice.
Layer the roast beef on the roll, followed by the onion and the cheese sauce.
Wrap in foil and warm in the oven for several minutes.

Serves 1.

Print recipe with images | without images

Expert Steak Sandwich
From Bon Appetit magazine

1/2 cup mayonnaise
1/4 cup prepared white horseradish
4 tablespoons (1/2 stick) butter, divided
3 1-inch-thick beef tenderloin steaks
3 medium onions, thinly sliced
8 ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups) 1 cup beef broth
4 large croissants, halved horizontally, lightly toasted
2 cups arugula

Mix mayonnaise and horseradish in small bowl to blend.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper.
Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes.
Add mushrooms; sauté until tender, about 5 minutes.
Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute.
Season onion mixture to taste with salt and pepper.
Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula.
Thinly slice steaks and divide among croissants. Top with onion mixture.
Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

Serves 4.

Print recipe with images | without images