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Would You Eat This Bacon-Wrapped Hot Dog?

partysugar — Tue, 05 Feb 2008 15:12:31 -0800

Whenever I find myself drunk and hungry in San Francisco's Mission District, I hurry over to the stand selling hot dogs wrapped in bacon. According to my sister, this delicious hot dog - topped with caramelized onions, mustard, and ketchup with a grilled jalapeño on the side - is a specialty of Mexico. Wherever it's from, it's pure porky heaven. What do you think? Would you eat this bacon-wrapped hot dog?

Food Section Sampler - Oct. 14, 2009

YumSugar — Wed, 14 Oct 2009 11:30:12 -0700

Small fish, like sardines, herring, and anchovies, have big benefits. - Chicago Tribune
Several notable San Francisco and New York restaurant chefs seem to have traded places. - San Francisco Chronicle
Fresh kale is a festive, healthful vehicle for an Autumn salad. - Los Angeles Times
Sam Sifton, the Times' new restaurant critic, files his first review. - New York Times
Dining while driving: is it safe?- Boston Globe
Is Felony Franks, a hot dog stand designed to employ ex-convicts, an exploitative endeavor? - Wall Street Journal
Top chicken courses to be frozen, then enjoyed later. - Washington Post

Mac Attack! Kraft-Style Stove-Top Mac and Cheese

partysugar — Fri, 09 Oct 2009 13:00:21 -0700

When I was little my favorite meal was Kraft macaroni and cheese with slices of Ballpark hot dogs stirred in. Although I haven't had this dinner in years, I remember it fondly and sometimes crave an intensely creamy stove-top mac and cheese. I considered giving the old package a try, but the thought of powdered cheese made me cringe. That's why I decided to make my own version of Kraft's classic mac. Surprisingly, it's very quick and easy to put together and the resulting dish is comforting and nostalgic, yet a little more gourmet. To ensure a smooth rich texture, I combined Velveeta - what can I say, it's a guilty pleasure! - with a good-quality, extra-sharp cheddar. The mixture works wonderfully and from now on instead of reaching for a box, I'll reach for this recipe! To do the same, get it now and read more.

Kraft-Style Stovetop Mac and Cheese
Original Recipe

Although I used whole milk, you could probably substitute 1 or 2 percent and still have a thick orange sauce.

Ingredients

1 1/2 cups small pasta shells
1 1/2 cups large pasta shells
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
1 3/4 cups grated extra sharp cheddar cheese
4 ounces velveeta, diced
1 teaspoon dijon mustard
1/4 teaspoon of hot sauce
salt
freshly ground black pepper

Directions

In a large saucepan of boiled water, cook the pasta shells until al dente, 8-10 minutes. Drain in a colander.
In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly for 2 minutes.
Gradually whisk in the milk. Cook, whisking until the mixture thickens, about 4-5 minutes.
Turn the heat to low and add the cheddar and velveeta in handfuls, whisking to melt. Stir until all the cheese is combined and
Season with the mustard, hot sauce, salt and pepper.
Fold in the cooked pasta and stir well to coat all of the pasta with the sauce. Enjoy immediately.

Serves 4.

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Yummy Links: From Rye Pudding to Fried Hot Dog Experiments

YumSugar — Tue, 20 Mar 2007 14:25:21 -0700

I have a thing for rye bread. I also have a thing for pudding. Put them together? Oh man, now you're talking. Be sure to check out this Rye bread with Cream Pudding. - Nami-Nami
The nominees for the James Beard Foundation Awards and the International Association of Culinary Professions Awards have been announced. For those of you that don't know, this is pretty much like the Oscars of the food world. - Slashfood
Want to make your own wines but can't figure out where to start? Pick up this home wine making kit or skip all the mess and open up a virtual winery instead. - Cheap Fun Wines
Get ready folks, Easter candy is here! Be sure to check out all of this great Easter candy coverage. - Candyblog

Stephen Colbert has his own Ben & Jerry's ice cream, but oh looky look, so does Willie Nelson. - BuzzSugar
Sorry folks, another Bay Area related link, this time it's for the Off the Menu series hosted by the Asia Society, blogger Chez Pim will be there cooking up too! - Chez Pim
As I mentioned earlier, asparagus is the true sign of spring. I can't wait to get my hands on some and try this recipe for Tagliatelle with Asparagus sauce.- Serious Eats
Think you know coffee? Think again. Here are 10 things you might not know about coffee. - David Lebovitz
This is revolting. Two dozen hot dogs hollowed out and stuffed with cheese whiz. Oh and then wrapped in ridiculously long bacon and fried. And then beer-battered and deep fried. Oh god my artery clogged just typing that. - The Stranger

Do You Eat Truck Food?

partysugar — Wed, 09 Sep 2009 10:15:08 -0700

This year street food has gone sophisticated. In San Francisco alone there are countless food trucks that sell everything from creme brulee to gourmet hot dogs - there's even a golf cart that delivers cupcakes! Reuter's covered the trend over the long weekend stating that both "entrepreneurs looking for opportunities in the recession and diners seeking cheap eats" are cause for the increase in mobile dining options. While I've enjoyed a bacon-wrapped hot dog from a more traditional food truck, I've yet to try some of the more culinary offerings. How about you?

Source: Flickr User current events

Sunday BBQ: Grilled Pork Paillards

YumSugar — Sun, 06 Sep 2009 06:00:52 -0700

Since I know that Labor Day's gatherings will be all about long-weekend classics like hamburgers, hot dogs, and ribs, I'm going against the mainstream grilling grain today with a straightforward pork recipe that definitely won't be on the menu manaña.

In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace ingredients. It'll be exactly the dining departure that I need so I can fully appreciate tomorrow's barbecue spread! See the ultrasimple recipe when you read more

Food Section Sampler - Aug. 26, 2009

YumSugar — Wed, 26 Aug 2009 12:50:07 -0700

Hotdogueros, or Sonoran hot dogs, are going to be the next big thing. - New York Times
College administrators are in upheaval over Bud's new cans in team colors. - Wall Street Journal
What's next for retired food critic Frank Bruni. - Boston Globe
Gearing up for school lunch with a Black Forest ham taste test. - San Francisco Chronicle
Sparkling coffee is like bubbly for javaholics. - Washington Post
Most of the general public is on board with heavily taxing junk food. - Los Angeles Times
Vefa Alexiadou, author of the new Vefa's Kitchen, is Greek food's answer to Julia Child. - Chicago Tribune

Source: Flickr User stu_spivack

North Korea Opens First Fast-Food Burger Joint - Well, Sort Of

YumSugar — Mon, 27 Jul 2009 12:50:00 -0700

North Korea doesn't merely have beef with the US government - it's also taken issue with America's most iconic food: the hamburger. Although the communist regime and its authoritarian leader, Kim Jong-Il, have long banned any cultural influences considered to be "US imperialist," the country opened its first-ever fast-food restaurant last month. The only thing that won't be served? Burgers.

At the Samtaeseong restaurant in Pyongyang, customers can get a "minced beef with bread sandwich," an order that bears an unmistakable resemblance to the American favorite. The item, which is priced at $1.70 - more than half the average North Korean's daily income - comes with kimchee, or spicy fermented cabbage. Diners can also order sandwiches made of minced fish or vegetables, waffles, and draft beer. In addition, the restaurant will soon serve hot dogs and croissants that have been given Korean names.

My guess is that opening night at Pyongyang's inaugural fast-food joint was probably the talk of the town, although - with the addition of unintentionally of-the-moment kimchee-topped hot dogs to the menu, I'm pretty sure the menu would draw just as much attention in a major US city. What do you make of the situation? Does the renaming of the hamburger seem reminiscent of the "freedom fries" controversy from several years ago? What do you think of North Korea making mincemeat of the hamburger?

Can You Cut the Mustard?

YumSugar — Thu, 30 Jul 2009 05:50:45 -0700

We love mustard on YumSugar. Party admits to sometimes eating it with a spoon, and I even make my own.

So what might seem like a silly national day of observance has us pretty excited: this Saturday, Aug. 1, is National Mustard Day. Don't forget to celebrate by slathering some of the yellow stuff on your sandwich, hot dog, or anything else that suits your fancy. But first, see how much you know about this condiment by giving my quiz a squeeze.

Take the quiz

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