Slashfood

When the average drinker brings to mind Belgian brewing, they often think of monks merrily making ales as strong as they're sweet.

"The average drinker doesn't know crap about Belgian beer," says Dan Shelton, co-owner of beer importers Shelton Brothers.

Once upon a time, Belgium was known for its hoppy, quaffable pale ales, Shelton says. "There's this perception that Belgium is all about these big beers, but the big stuff is a recent mutation from the '50s and '60s," Shelton says.

But for Belgians Bernard Leboucq and Yvan De Baets, bigger doesn't equal better. As the brewers behind Brasserie De La Senne, Leboucq and De Baets have begun rebelling against sugared-up, barely hopped ales by crafting Belgian beers the way they were once made: low alcohol, highly drinkable and as bitter as old men.

Zinnebir (5.5 percent ABV) is a light, yeasty blonde ale with a pronounced hop bite. Stouterik (4.5 percent ABV) is a bitter, chocolaty beauty. And then there's my top choice, Taras Boulba, a pale ale whose name references a tale by Russian writer Nikolai Gogol.

Some compared it to a rookie winning the Super Bowl MVP when three culinary novices swept the Best Taste award at the sixth annual Big Tex Choice Awards yesterday.

The creators of Texas Fried Frito Pie beat out the competition to take the prize at the Texas State Fair, the Dallas Morning News reported.

The team was made up of Michael Thomas, the originator, Richard Roznowski, the motivator and Jeffrey Lovel, the facilitator, all of whom had a hand in creating the Texas Fried Frito Pie -- balls of cheese and chili rolled in corn chips and then battered and deep friend -- and getting it to the fair.

• Gourmet Quick Kitchen: Not That Quick at All [Eater]
• Know Your Rib Cuts [HuffPost Food]
• Pesto Lasagna and Skinny Italian Spinach Meatballs [the kitchn]
• Restaurants Dishing up Phony Letter Grades [Daily News]
• A look at What to Expect on Fall Menus [Nations Restaurant News]
• An Italian Rosh Hashanah Menu [KitchenDaily]

It's a tragicomic lament that hovers like a cartoon thought-bubble over the heads of many fast-food burger eaters these days: Why, oh why, does the Big Mac in my hand look almost nothing like the one pictured in the McDonald's ad?

If any conclusion can be drawn from a new Consumer Reports survey, it may be that customers are getting fed up with chains that tantalize with mouth-watering pictures of plump, juicy burgers perfectly trimmed with all the fixings only to deliver a pallid simulacrum in reality -- sad, gray little patties topped with a loveless smear of ketchup and sandwiched between two tasteless buns.

Because when you look at who fared worst in the survey of more than 28,000 Consumer Reports subscribers on their fast-food burger preferences, they seem to have one thing in common (other than, apparently, terrible burgers): outsized advertising budgets.

Consumer Reports asked participants to rate the burgers at 18 different chains on a classic 1-to-10 scale. With a miserable average score of 6.3, Burger King and Jack in the Box both tied, vying for second-to-last place. (Maybe that's a sign that Jack in the Box needs to pick a "CEO"/spokesman that doesn't have an oversized ping-pong ball for a head.)

Egg producers are having a tough month. Not only has the latest salmonella outbreak led to bad press and recalls for dozens of different egg brands, but there's also been increasingly strong opposition to battery cages, which are the standard across the industry. The Humane Society of the United States (HSUS) decries them; California has moved to ban them. Even the Dalai Lama has spoken out against the 67-square-inch cages in which many hens are destined to spend their lives.

Paul Shapiro, a senior director at HSUS's End Factory Farming campaign, told the Washington Post, "The cage-free movement is not only about providing a humane environment for animals. There is also a strong food-safety component as well." In fact, the HSUS makes the case that battery cages lead to unsanitary conditions, which in turn lead to a tainted food supply. The fact that 550 million tainted eggs involved in the last outbreak appear to have originated in battery cages adds fuel to that fire.

Egg producers are now pushing back a bit, though. United Egg Producers, the industry's top lobbying group, is speaking up about what it calls the myths and facts about battery cages, asserting that free-range hens are no healthier than caged, and that other industry practices, such as beak-trimming, are not as cruel as they sound.

In Paris, the end of summer means that some of the best cheese shops, including Fromagerie Barthélémy and Fromagerie Trotté, will re-open their doors for business after being on holiday for several weeks. American tourists and gastronomes alike should take up this opportunity to taste France's most celebrated cheeses -- varieties that are either unavailable stateside or poorly represented in American food stores. Here are five must-buy French cheeses travelers should try next time they're in France.

The long weekend's over, you're back on the job, and maybe you need some comfort food to take the edge off. Our suggestion, via blogger (cup)cake eater, is to treat yourself to a good old country breakfast, and put a batch of fluffy maple corn fritters on the griddle. Comfort food is the star in Joni Marie Newman's vegan cookbook Cozy Inside, and you can check out her fritters recipe here.

Want more corn? It's the height of the season, and we're going to be featuring corn for the rest of the week in recipes that take it off the cob and into a chowder, a relish, and some very spicy muffins.

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