The thing is, when the economy is down and everybody is trying to cut back on expenditures, expensive restaurant dinners are often the first things to go. As the restaurants go, so do the restaurant guides, and one has to imagine that Zagat is feeling the pinch. Luckily, the publisher has had an online site for a few years; for a small fee, users can take advantage of pretty much every scrap of information in the Zagat universe, including thousands of restaurant reviews from cities across the country.
To sweeten the deal (and help some fine eateries weather the recession) the company now offers Zagat Presents, a series of discussions, tastings, and previews at several of the guide's rated restaurants. The events, which are often priced at below market rates, offer Zagat.com members the opportunity to enjoy a night on the town even when they are watching their pennies. Moreover, Zagat ensures that the evenings will be unique by working with chefs and restaurants to design off-menu meals that showcase the restaurants' versatility and potential.
The artists spent three days fashioning the meaty museum of classic paintings, which also includes reproductions of Vincent van Gogh's Sunflowers and Pablo Picasso's Girl on a Ball. They used 40 pounds of meat to create these canvasses fit for a carnivore. Visitors to the show were offered fresh Tavr sausages.
What's it like for artists to work with meat? Well, Aleksandr Solomko likes ham as a medium because it's soft and flexible. "The biggest trouble was to stick the sausages to the canvas. Gelatin turned out to be the best solution. It's perfectly natural and doesn't affect the taste. However, we had to rework some parts of the picture, when it started to darken after the meat spent some time in the air."
However, if you haven't been following her for a long time, you might have missed a particularly useful blender tip she offered nearly three years ago. Lucky for all us internet readers, those eagle-eyed editors at Lifehacker found this particular tip and have brought it to prominence for our edification.
She suggests using a canning jar in place of your blender carafe when mixing up small batches of things. Apparently, most blenders are designed so that their bottom blade contraption will screw onto a standard sized canning jar. This way you can blend or chop inside a jar, remove the blender blade and store easily by popping on a regular old jar lid. It's like the predecessor to the Magic Bullet.
Remember the bacon mat that swept the interwebs last summer? That intrepid food/craft/knitting blogger Megan at Not Martha has taken the basic idea of the bacon mat (it is the premise that bacon, if given the proper support, will bond to itself and hold shapes as it cooks) and turned it into bacon cups! Is there anything that bacon can't do?
She designed them as a breadless BLT, using them to hold small salads of lettuce and tomato. The commenters on her site have run with the idea, suggesting other uses for the crisp, porky vessels. How would you fill them?
Ever since discovering The Ernie Kovacs Show on video, I've been a fan of this 1950s comedic genius who Jack Lemmon characterized as "always 15 years ahead of everyone else." Thanks to poking around YouTube last night I learned that he was ahead of his time in other ways. The chicken puppetry set to music that leads off the brilliant Kitchen Symphony predates Peter Gabriel's Sledgehammer video by more than 20 years. Granted Gabriel's chicken was raw and danced to decidedly funkier music.
Kovacs' roasted chicken sets the stage for a musical meal in which every item in the kitchen, including water taps, sardines, cutlery and egg slicer dance to a lounge lizard rendition of Cherokee by Juan Esquivel. Vegetarians may wish to turn away during the explosive salad sequence.
Dakigokochi are far from being an age-old Japanese tradition. They were, ahem, conceived by Naruo Ono and his wife, Yukiko, who own the Yoshimiya rice shop in Kita-Kyushu. The popularity of the pair's wedding favor – a packet of rice, adorned with a picture of the happy couple – inspired them to create the unusual birth announcement. Even though their own son, Sota, is now four months old, the Onos haven't had a chance to send out their own dakigokochi. Guess they've been too busy fulfilling orders for other proud parents.
[via Boing Boing]
I have to admit, college and I were not the best compadres. I worked full time while going to school and frankly what I was learning and the cost accrued from said learning never did appeal to me. Now that I am established and a little bored in my career of ten years, it would take something pretty exciting to make me hit the books again. Imagine my surprise when I opened the Wall Street Journal this morning and discovered this article about the wine making program at a small community college in Walla Walla, Washington. It's a hands-on program that teaches everything from tannins and terroir to winery Spanish! How great is that?!
While I may not be ready to strap on a new back pack just yet; I'm going to at least order a few of their wines and review them here on Slashfood. Would you like to be in my study group? ;-)
Way back when we first reported on Cheddarvision, Wedginald had yet to be named. While it's great that the little guy got a name, it's even better to learn that he's being auctioned off for a good cause. The auction ends on November 19 at 12:00 GMT. As of this writing, the bidding was up to £690 ($1,433.71). While I'm quite curious to see how much Wedginald fetches at auction the one nagging question remains. How on earth did the farmers figure out he was a boy?
A few weeks ago Wendy raved about the food at the Austin City Limits Festival, particularly Frito Pie. I too have become a fan of Frito Pie, albeit a version topped with BBQ chili. Recently I learned that one vendor at the 2007 State Fair of Texas has put yet another twist on this classic by relying on that age-old fair food technique of deep frying.
Fernie's Fried Chili Frito Burrito consists of a flour tortilla stuffed with chili and Chili Cheese Fritos and then deep-fried. I didn't even know Chili Cheese Fritos existed. I wonder if they're available outside of Texas. The Frito scoop came to my attention by way of a blog by Dallas Morning News reporter Katie Menzer who's covering the event until it ends Sunday. Appropriately enough her blog is called Our Fair Lady. Keep reading to find out about more newfangled fair fare.
The bizarre flavor created by East Hollywood gelato guru Tai Kim of Scoops isn't a smoking cessation device, although it is made with crushed Nicorette gum. Nicotine and peppermint gelato is part of a lineup of flavors created for a rock-and-roll tour of the Sunset Strip and "other places of subcultural importance, " hosted by Esotouric Tours.
Other flavors include Hemp Oil and Honey, Vanilla and Jack Daniels, Pomegranate and Poppy Seeds, Mint and Jim Beam, Nicotine and Avocado and Beer Sorbet. I've always thought that Ben & Jerry's should make a slightly more countercultural version of Wavy Gravy called Owsley's Orange Sunshine. But enough of my acidic wit. Here's what I'd like to know dear reader, what's the strangest flavor of frozen confection you've ever encountered?
[via Chicken Corner]