Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/5 Things You Didn't Know About Turduckenhttp://www.slashfood.com/2009/11/10/5-things-you-didn-t-know-about-turducken/http://www.slashfood.com/2009/11/10/5-things-you-didn-t-know-about-turducken/http://www.slashfood.com/2009/11/10/5-things-you-didn-t-know-about-turducken/#commentsFiled under: ,

turducken

Photo: Katz Family, flickr.

Turducken is a de-boned turkey stuffed with a de-boned duck, which is stuffed with a de-boned chicken that is usually stuffed with a sausage, cornbread stuffing. But you already knew this. This distinctly Southern holy trinity of protein has gone from culinary curiosity to mainstream obsession over the course of its short life (its origins are disputed, but it seemed to magically appear sometime in the early to mid-1980s.)

The Turducken's place in the mighty pantheon of American cuisine is a forgone conclusion. This Frankenstein of Fowl Meat is here to stay. But that doesn't mean you know everything about this truly savory gift to the carnivore. In fact, here are five things you didn't know about the happy marriage between gobblers, quackers, and cluck-cluckers.

For those of you who want to try to conjure this delicacy, check out noted health food pioneer Paula Deen's recipe here.

Continue reading 5 Things You Didn't Know About Turducken

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]]>featuredthanksgiving foodturduckenJohn Devore2009-11-10T17:45:00+00:00Pomegranate Pulled Pork - Feast Your Eyeshttp://www.slashfood.com/2009/11/09/pomegranate-pulled-pork-feast-your-eyes/http://www.slashfood.com/2009/11/09/pomegranate-pulled-pork-feast-your-eyes/http://www.slashfood.com/2009/11/09/pomegranate-pulled-pork-feast-your-eyes/#commentsFiled under: , , ,

pomegranate pulled pork sandwich

Pulled pork sandwich. Photo: rachel is coconut&lime, Flickr.

When it comes to combining fat and starch in the most delicious way possible, a pulled pork sandwich is right up there with macaroni and cheese. What is more satisfying than pork roasted low and slow, pulled, seasoned and then generously piled upon a fluffy white bun specked with toasted sesame seeds? Nothing, we say. Not even mac 'n' cheese.

And when you consider the time and effort that goes into a sandwich like this one from Flickr user rachel is coconut&lime, the pork is the clear winner -- especially because of its secret ingredient.

With most sandwiches, what you see is what you get. Not so with this pomegranate pulled pork. That's right, not only was the pork roasted with pomegranate arils (the seeds), Rachel also used pomegranate molasses, rendering the meat smoky, spicy and sweet.

It looks so good we could eat it every day. Good thing it's not that bad for you.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
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]]>arilscoconutlimepomegranatepomegranate porkpomegranate pulled porkPomegranatePorkPomegranatePulledPorkpulled porkpulled pork sandwichPulledPorkPulledPorkSandwichEmily Farris2009-11-09T10:00:00+00:00How to Make a Meat Head for Halloween (or Any Occasion)http://www.slashfood.com/2009/10/30/how-to-make-a-meat-head-for-halloween-or-any-occasion/http://www.slashfood.com/2009/10/30/how-to-make-a-meat-head-for-halloween-or-any-occasion/http://www.slashfood.com/2009/10/30/how-to-make-a-meat-head-for-halloween-or-any-occasion/#commentsFiled under: ,

My very own Meat Head, circa Halloween 1999. Photo: Kat Kinsman

Is there any gathering that would not be made exponentially more festive by the addition of an edible meat head? We thought not. Here's how to craft one of your very own, inspired by a decade-old MIT student Web posting.

First, select and wash a plastic skull. If it seems especially non-food-safe, mummify it in plastic wrap. Set it aside and prepare a batch of red-colored Jell-O, using half the amount of water required by the recipe. Pour this into a shallow pan to a depth of 1/4 inch, chill and let it congeal to a rubbery state.

Continue reading How to Make a Meat Head for Halloween (or Any Occasion)

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]]>creepy foodCreepyFoodhalloweenhalloween partyHalloweenPartyHolidashmeat headmeat skullMeatHeadMeatSkullparty foodPartyFoodspooky foodSpookyFoodKat Kinsman2009-10-30T14:30:00+00:00Burger King Selling Windows 7 Whopperhttp://www.slashfood.com/2009/10/22/burger-king-selling-windows-7-whopper/http://www.slashfood.com/2009/10/22/burger-king-selling-windows-7-whopper/http://www.slashfood.com/2009/10/22/burger-king-selling-windows-7-whopper/#commentsFiled under: , , ,

burger king windows 7 whopper

Photo: Burger King

Forget Godzilla. Beginning Thursday, Burger King fans in Japan can get a mega-sized Whopper.

Microsoft is teaming up with Burger King to release the Windows 7 Whopper, our sister site Engadget reports. The burger features lucky-number-seven stacked beef patties and stands 5-inches tall.

Keeping with the seven theme, the sandwich will sell at 777 yen (or approximately $8.50) to the first 30 customers and will be available for seven days. For customer No. 31 and beyond, the tower-o-meat will sell for 1,450 yen -- almost double the promotional cost.

[Via Engadget]
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]]>burger kingBurgerKingburgersjapanwhopperwindows 7windows 7 whopperWindows7Windows7WhopperSarah LeTrent2009-10-22T13:30:00+00:00Arkansas Takes Turkey Hunt Off the Tablehttp://www.slashfood.com/2009/10/12/arkansas-takes-turkey-hunt-off-the-table/http://www.slashfood.com/2009/10/12/arkansas-takes-turkey-hunt-off-the-table/http://www.slashfood.com/2009/10/12/arkansas-takes-turkey-hunt-off-the-table/#commentsFiled under: , , ,

arkansas turkey hunt
Photo: flickr / teddy llovet.
Officials at the Arkansas Game and Fish Commission absolutely refuse to talk turkey this week, thanks to a lawsuit filed by a local hunter furious with the department for canceling this year's turkey season.

Citing pending litigation, spokesman Keith Stephens declined to comment on the department's contentious decision last month to halt the hunt. "Nobody's going to talk about this," Stephens says.

According to a release issued by the commission, a close 4-3 vote determined the fate of the much-anticipated archery and firearm turkey seasons, previously slated to start this month. "I'm convinced we have a heck of a problem ... we're going to mess around and not have a spring turkey season if we don't do something," said vice-chairman Craig Campbell.

Continue reading Arkansas Takes Turkey Hunt Off the Table

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]]>arkansasgameandfishcommissionboss gobblersBossGobblershuntingnational wild turkey federationNationalWildTurkeyFederationturkey seasonturkeyhuntTurkeySeasonwild turkeyWildTurkeyHanna Raskin2009-10-12T15:00:00+00:00October Food Festivalshttp://www.slashfood.com/2009/09/30/october-food-festivals/http://www.slashfood.com/2009/09/30/october-food-festivals/http://www.slashfood.com/2009/09/30/october-food-festivals/#commentsFiled under: , , , , , , ,

Barbecue ribs. Photo: biskuit, Flickr.
Oktoberfests are ubiquitous this month. For those not interested in the chug-a-thons and oompah bands, check out this list of alternative options.

Dixon Lambtown USA, Dixon, Calif., Oct. 3: Break out the mint jelly! Attendees can participate in such culinary slugfests as the National Lamb Ribs Eating Contest and Barbecue Cook-Off, not to mention a shearing competition and sheepdog trials. For the kiddies, there's Mutton Bustin' -- a buckin' bronco bruising of the woolly kind.

The Food Network New York City Wine and Food Festival, New York, Oct. 8-11: Hosted by and benefiting the Food Bank for New York City and Share Our Strength, this festival brings the toque and the home cook together. Everyone from sous chefs to casserole queens can attend wine seminars, recipe-creation panels and cooking demonstrations. For the kiddie cook, check out the Kids Get Cooking! series. Your favorite celebrity TV chefs will be there, en masse, including Ming Tsai, Paula Deen, Rachael Ray and Anthony Bourdain, as well as culinary heavyweights such as Sue Torres, Marcus Samuelsson, Odette Fada, Daniel Boulud and David Chang.

Continue reading October Food Festivals

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]]>bank for new york cityBankForNewYorkCitybarbecuechilielberta german sausage festivalElbertaGermanSausageFestivalfood festivalsfood network new york city wine and food festivalFoodFestivalsFoodNetworkNewYorkCityWineAndFoodFestivalgeo:30.4142 -87.597801geo:35.615002 -87.035301geo:35.797199 -84.256104geo:38.445599 -121.822197geo:42.7533 -84.746399lamblambtown USALambtownUsamaury county chili cookoffMauryCountyChiliCookoffmichigan stoup competitionMichiganStoupCompetitionsausageshare our strengthShareOurStrengthsoupsstewsstouptennessee state bbqTennesseeStateBbqWhere:Columbia-TNWhere:Dixon-CAWhere:Elberta-ALWhere:Grand-Ledge-MIWhere:Lenoir-TNwine and food festivalWineAndFoodFestivalJose Ralat Maldonado2009-09-30T15:00:00+00:00Skinny Chef Myth-Busting: Schnitzel Isn't Sausagehttp://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/http://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/http://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/#commentsFiled under: , , , , ,

chicken schnitzel
Photo: Jennifer Iserloh.
I'm not sure how this myth got started -- I used to believe it too, before I met my husband, who grew up in Germany. Every time I tell someone I'm making schnitzel for dinner, they talk about hot dog buns and sauerkraut. Then they try to convince me that I really meant sausage and they will go as far as to ambush random passersby to help corroborate their story.

In truth, the word schnitzel comes from the German term "schneiden" which means to cut, so schnitzel means cutlet. Thus, Wiener Schnitzel is not a cut-up hot dog, but rather a "cutlet from Vienna or Wien." See how I make it after the jump.

Continue reading Skinny Chef Myth-Busting: Schnitzel Isn't Sausage

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]]>austriachickenchicken schnitzelChickenSchnitzelgermanyjennifer iserlohJenniferIserlohsausageschnitzelthe skinny chefTheSkinnyChefwiener schnitzelWienerSchnitzelJennifer Iserloh2009-09-21T13:00:00+00:00185-Pound Burger Earns Title of 'World's Biggest'http://www.slashfood.com/2009/09/18/185-pound-burger-earns-title-of-worlds-biggest/http://www.slashfood.com/2009/09/18/185-pound-burger-earns-title-of-worlds-biggest/http://www.slashfood.com/2009/09/18/185-pound-burger-earns-title-of-worlds-biggest/#commentsFiled under: , ,

biggest burger
Photo: Bill Mealbach
Go big or go home ... hungry.

That's the philosophy of Mallie's Sports Grill of Southgate, Mich., and its owner, Steve Mallie. The restaurant recently became the Guinness World Record holder for the largest commerically sold burger.

The aptly named "Absolutely Ridiculous Burger" is approximately 185.6 pounds, 3 feet tall and 26 inches round, Mallie told Slashfood.

It starts with 200 pounds of uncooked, ground beef (an 80/20 blend) and ends with a patty that takes a whopping 16 hours to cook and another eight hours of resting time. The bun takes an additional eight hours. Mallie's uses a large commercial oven for baking but does have a custom-made form to mold the patty.

Continue reading 185-Pound Burger Earns Title of 'World's Biggest'

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]]>biggest burgerBiggestBurgercheeseburgerguinnessguinness book of world recordsGuinnessBookOfWorldRecordsmalliesSteve MallieSteveMallieSarah LeTrent2009-09-18T16:30:00+00:00Hot Dog Taste Testhttp://www.slashfood.com/2009/09/01/hot-dog-taste-test/http://www.slashfood.com/2009/09/01/hot-dog-taste-test/http://www.slashfood.com/2009/09/01/hot-dog-taste-test/#commentsFiled under: , ,

Did your favorite frank lead the pack? Read on.
http://xml.channel.aol.com/xmlpublisher/fetch.v2.xml?option=expand_relative_urls&dataUrlNodes=uiConfig,feedConfig,entry&id=694103&pid=694102&uts=1250801016
http://cdn.channel.aol.com/cs_feed_v1_6/csfeedwrapper.swf
Best Hot Dogs

Our intrepid pack of testers chomped their way through 50 different franks, hot dogs and wieners in hot pursuit of the top tube steak in all the land. Not a single chicken, turkey or tofu dog made the final cut, while beef and pork reigned supreme.

Did your favorite frank lead the pack? Read on.
Nathan Ellis Perkel
Getty Images North America

Best Hot Dogs


    Our intrepid pack of testers chomped their way through 50 different franks, hot dogs and wieners in hot pursuit of the top tube steak in all the land. Not a single chicken, turkey or tofu dog made the final cut, while beef and pork reigned supreme.

    Did your favorite frank lead the pack? Read on.

    Nathan Ellis Perkel

    20. DIETZ & WATSON NEW YORK BRAND BEEF FRANKS
    (All Beef, Natural Casing)

    The strong casing caused our panel to snap to attention, and the solid, beefy interior makes this a dandy, workaday dog.

    Nathan Ellis Perkel

    19. SABRETT SKINLESS BEEF FRANKFURTERS
    (All Beef)

    Our panelists were split on the subtly peppery aftertaste, but all sang the praises of the juicy, gently salted initial flavor experience.

    Nathan Ellis Perkel

    18. COLEMAN NATURAL UNCURED BEEF HOT DOGS
    (Uncured, All Beef)

    All tasters sang the praises of the smoky, bratwurst-like flavor or this firm, un-fancy frank.

    Nathan Ellis Perkel

    17. HILLSHIRE FARMS LIT'L BEEF FRANKS
    (All Beef)

    These wee wieners pack a lot of meaty, salty flavor into a bitty bite. The size allows for lots of skin crisping, and our panel deemed 'em a 'perfectly respectable cocktail frank.'

    Nathan Ellis Perkel

    16. WOLFE'S NECK UNCURED HOT DOGS
    (Pork, Beef, Natural Lamb Casing)

    Our tasters were in agreement that a pinch more salt would really make this pup pop, but still, the snappy, crunchy skin and juicy inside more than made up for it.

    Nathan Ellis Perkel

    15. OSCAR MEYER PREMIUM BEEF FRANKS
    (All Beef)

    On the other hand, this one got a teensy bit too silly with the salt shaker, but still nosed ahead with a distinctive smoky sweetness, and a snappy skin that crisps up beautifully over an open flame.

    Nathan Ellis Perkel

    14. OSCAR MAYER WIENERS
    (Turkey, Chicken, Pork)

    This childhood classic holds its own against the fancier franks, earning raves for its spicy, smoky flavor combo and sturdy casing. Oh, Oscar, we are still in love with you.

    Nathan Ellis Perkel

    13. BALL PARK BEEF FRANKS
    (All Beef)

    Every single tester waxed wacky over the satisfying juice jolt of this beefy stadium staple. The flavor may not be a grand slam, but it's a solid base hit.

    Nathan Ellis Perkel

    12. OSCAR MAYER MINI HOT DOGS
    (All Beef)

    This tiny dog has the heart of a champion, fetching maximum intense flavor per square centimeter. As one panelist suggests, 'Wrap some Pillsbury around these, and you've got a party!'

    Nathan Ellis Perkel

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]]>applegate farmsApplegateFarmsball park franksBallParkFranksbeef franksBeefFranksbratsbratwurstdietz and watsonDietzAndWatsonfrankfurtershebrew nationalHebrewNationalhillshire farmsHillshireFarmshot doghot dogsHotDogHotDogsnathans famousNathansFamousoscar mayerOscarMayersabretttaste testtaste testsTasteTestTasteTestswienerswolfes neckWolfesNeckSlashfood Editor2009-09-01T16:43:00+00:00Cold Cuts ID Quizhttp://www.slashfood.com/2009/09/01/cold-cuts-id-quiz/http://www.slashfood.com/2009/09/01/cold-cuts-id-quiz/http://www.slashfood.com/2009/09/01/cold-cuts-id-quiz/#commentsFiled under: , , ,

Can you identify a cold cut by sight alone, or will your wits be spoiled? Check out these lunch meats and test your sandwich smarts!

Cold Cuts ID Quiz

This soft, air-dried sausage is usually made with a combo of beef and pork.

  • Mortadella
  • Dutch Loaf
  • Lebanon Bologna
  • Cotto Salami

This is a turkey version of which classic cold cut?

  • Corned Beef
  • Pastrami
  • Bastirma
  • Brisket

This traditional cut has been so long beloved, it's the star of an English ballad first performed in the 1730s.

  • Roast Beef
  • Brisket
  • Corned Beef
  • Smoked Meat

This dry cured ham is simply lip smacking when wound around melon slices.

  • Pancetta
  • Capicola
  • Sopressatta
  • Prosciutto

Name these hams from left to right.

  • Pressed Ham / Black Forest Ham
  • Turkey Ham / Chopped Ham
  • Black Forest Ham / Turkey Ham
  • Chopped Ham / Pressed Ham

A small dash of white wine contributes to the flavor of this cured, sometimes multi-meat Italian treat.

  • Genoa Salami
  • Nostrano
  • Capicola
  • Bresaola

We can't pretend this is anything but olive loaf. What ingredient is not found in it?

  • Corn Syrup
  • Mechanically Separated Chicken
  • Red Peppers
  • Cloves

This picture is full of baloney. What varieties are they from top to bottom?

  • Beef / Turkey / Chicken & Pork
  • Soy / Turkey / Beef
  • Chicken & Pork / Beef / Turkey
  • Beef / Soy / Pork

This soft, smoked meat is a variety of liverwurst,.

  • Cervelat
  • Gelbwurst
  • Leberkase
  • Braunschweiger

This pork and beef sausage is cured, rather than cooked.

  • Lebanon Bologna
  • Hard Salami
  • Mortadella
  • Morcilla

This smoked, juniper-flavored proscuitto is also known as what?

  • Speck
  • Bresaola
  • Lardo
  • Presunto

This kosher cut is a grocery store staple.

  • Dutch Loaf
  • Spiced Luncheon Loaf
  • Beef Salami
  • Summer Sausage

Name these ham styles from left to right.

  • Black Forest Ham / Chopped Ham
  • Smithfield Ham / Black Forest Ham
  • Chopped Ham / Smithfield Ham
  • Virginia Ham / Chopped Ham

The name of this American-made, Italian style sweet salami means

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]]>black forest hamBlackForestHambolognaBraunschweigerbresaolabrisketcold cutsColdCutscoppacorned beefCornedBeefhamliverwurstnostranopancettapastramipepperoniprosciuttoroast beefRoastBeefsalamisalamigenoasausagesausagessopressataspeckSlashfood Editor2009-09-01T16:19:00+00:00Regional BBQ Quizhttp://www.slashfood.com/2009/09/01/regional-bbq-quiz/http://www.slashfood.com/2009/09/01/regional-bbq-quiz/http://www.slashfood.com/2009/09/01/regional-bbq-quiz/#commentsFiled under: , , ,

How does Georgia barbeque differ from Kansas barbeque? Quiz yourself on barbeque recipes from all different regions of the country.

Regional BBQ

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]]>arthur bryantArthurBryantbarbecuebarbequebbqbig bob gibson bar-b-qBigBobGibsonBar-b-qbriskethash and riceHashAndRicelamblexingtonmesquitemustard-based sauceMustard-basedSaucepig pickinPigPickinporkpork shoulderPorkShouldertexasvinegar-based sauceVinegar-basedSaucewhole-hogSlashfood Editor2009-09-01T16:19:00+00:00A Date With Bacon - Feast Your Eyeshttp://www.slashfood.com/2009/08/28/a-date-with-bacon-feast-your-eyes/http://www.slashfood.com/2009/08/28/a-date-with-bacon-feast-your-eyes/http://www.slashfood.com/2009/08/28/a-date-with-bacon-feast-your-eyes/#commentsFiled under: , , ,

dates
Dates wrapped with bacon and stuffed with fontina. Photo: Brown Eyed Baker.
Fontina-stuffed, bacon-wrapped dates. The description alone is enough to make one's mouth water.

It is probably a safe assessment to say that if you want to make everyone in the room like you (aside from vegetarians, of couse), this is exactly the kind of hors d'oeuvre you make for a party. And according to the Brown Eyed Baker, who made these, we're right. "This is quite possibly the most amazing appetizer I have ever made," she wrote. "I have never seen anything gobbled up by a crowd so quickly."

While this particular combination of fruit, cheese and meat is nothing short of culinary genius, let's be honest here: No matter what had been wrapped in that perfectly pink bacon, we'd have eaten it -- wouldn't you?

[Via Brown Eyed Baker]
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]]>appetizersbaconbrown eyed bakerBrownEyedBakercheesedatesfontinaEmily Farris2009-08-28T10:00:00+00:00Pigs in a Pig Blanket - Feast Your Eyeshttp://www.slashfood.com/2009/08/12/pigs-in-a-pig-blanket-feast-your-eyes/http://www.slashfood.com/2009/08/12/pigs-in-a-pig-blanket-feast-your-eyes/http://www.slashfood.com/2009/08/12/pigs-in-a-pig-blanket-feast-your-eyes/#commentsFiled under: , , ,

pigs in blankets
Bacon-and-date-wrapped hot dogs. Photo: Fork This
Hot dogs are as ubiquitous as Ray Bans this summer, with all-beef franks gracing grills at backyard BBQs and gourmet versions making cameos on restaurant menus. But a hot dog coddled in bacon is a rare treat.

These bacon-wrapped dogs were captured by our friend Fork This at a Hot Dog Cookoff before being placed in buns and topped with crushed almonds. Though we have mixed feelings about the crushed-almond topping, these look good enough to eat straight off the grill.

Aptly called Dog Date Afternoon, the heart-attack-inducing treats sadly didn't take home top (or any) honors, but it's pretty likely there were none left for their maker to take home, either.

[Via Fork This]
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]]>4th annual hot dog cookoff4thAnnualHotDogCookoffalmondsbaconbrooklyndatesfork thishot dogsEmily Farris2009-08-12T10:00:00+00:00Lovely Lamb - Feast Your Eyeshttp://www.slashfood.com/2009/07/29/lovely-lamb-feast-your-eyes/http://www.slashfood.com/2009/07/29/lovely-lamb-feast-your-eyes/http://www.slashfood.com/2009/07/29/lovely-lamb-feast-your-eyes/#commentsFiled under: , , ,

lamb
Lamb medallions. Photo: Pham Fatale
Gazing upon Pham Fatale's perfect peppercorn-encrusted medallions of lamb on rounds of onion-flecked baguette, it's easy to imagine them being devoured in a shady spot following an afternoon in the summer sun with friends.

Seared, roasted and dolloped with "Dijonnaise" (mustard, lemon juice and creme fraiche) and a sprinkle of crisp garlic chives, these colorful, two-bite-size hors d'oeuvres would make a wonderful dinner alongside a mixed green salad and a glass of Cabernet Sauvignon or Rioja. Pham Fatale's recipe is right on the page, so a reader might -- irrespective of whether her name is Mary -- have a little lamb.

[Via Pham Fatale]
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]]>feast your eyesFeastYourEyeslambpham fatalePhamFataleEmily Farris2009-07-29T10:00:00+00:00How to Cook a Cow Head in New York Cityhttp://www.slashfood.com/2009/07/27/how-to-cook-a-cow-head-in-new-york-city/http://www.slashfood.com/2009/07/27/how-to-cook-a-cow-head-in-new-york-city/http://www.slashfood.com/2009/07/27/how-to-cook-a-cow-head-in-new-york-city/#commentsFiled under: , , , ,

Cow head in banana leaves at Hill Country. Photo: Kat Kinsman
There comes a time in every girl's life -- when she's ripping open the long-braised skull of a short-lived calf in order to better wobble out its beer-marinated brain -- that she smiles contentedly and realizes she loves her life an awful lot. Then she goes for the eyes.

Well OK, not every girl's life -- but at least those of a troika of squeam-free dames including Hill Country's executive chef and cookbook author Elizabeth Karmel, Homesick Texan writer Lisa Fain and lucky, lucky me. And it all happened because of Twitter.

See a step-by-step barbacoa making slideshow and read a description after the jump. Warning -- it's not for vegetarians or the faint of stomach.

Continue reading How to Cook a Cow Head in New York City

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]]>barbacoabbqcow headCowHeadelizabeth karmelElizabethKarmelhill countryHillCountryhomesick texanHomesickTexanhow to cook a cow headHowToCookACowHeadkat kinsmanKatKinsmanlisa fainLisaFainrobb walshRobbWalshsmokerKat Kinsman2009-07-27T11:00:00+00:00Are Austin Tacos the Nation's Best? http://www.slashfood.com/2009/07/23/are-austin-tacos-the-nations-best/http://www.slashfood.com/2009/07/23/are-austin-tacos-the-nations-best/http://www.slashfood.com/2009/07/23/are-austin-tacos-the-nations-best/#commentsFiled under: , , , , , , , ,

tacos
Chorizo tacos at Austin's Arandas #3. Photo: Jessica S. Ralat
A whopping 69 percent of poll respondents told this recent Brooklyn-to-Austin transplant that the Lone Star State's tacos were the best in the nation and relayed some excellent suggestions. We were able to sample some 40 tacos around Austin, setting them against the closest Sunset Park, Brooklyn, counterparts we could find. Here's one taster's subjective opinion. (Austin is growing on him.)

6. Austin's Arandinas (suggested by Slashfoodies Lacey and LP) pork taco vs. Brooklyn's Matamoros cabeza taco:
Arandinas' juicy, eminently scarfable pork taco went head-to-head with Matamoros', uh, cow head -- and triumphed.
Winner: Arandinas, Austin.

5. Austin's Mi Madre's Restaurant (suggested by Jodi and others) Pork Adobado vs. Brooklyn's Matamoros Enchilada taco:
Anticipating a chili steam engine from this red-sauced breakfast taco, we instead found spiceless goop in a flour shell ill-matched to its flurry of onions and avocado slices. The slightly spicy red enchilada taco at Matamoros is still the one we hold dear.
Winner: Matamoros, Brooklyn

Four more, including the winner, after the jump.

Continue reading Are Austin Tacos the Nation's Best?

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]]>ArandinasAustinBrooklynexpire-images:2010-7-23La TapatiaLaTapatiaMi Madres RestaurantMiMadresRestaurantnew yorkNewYorkPorfirios TacosPorfiriosTacosshowdownTaco Restaurantstaco shacksTacoRestaurantstacosTacos MatamorosTacoShacksTacosMatamorostaste testTasteTestTexasJose Ralat Maldonado2009-07-23T17:00:00+00:00Flashback to the Seventies - Barbecue Blue Cheese Meatloafhttp://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/http://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/http://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/#commentsFiled under: , , , , , ,

blue cheese
Photo: Dewet/flickr
In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

Going through my old family cookbook, I came across my Aunt Renie's recipe for blue cheese meatloaf. Like many of Renie's recipes, this one has a long pedigree and an old school gourmet touch. However, the original had a heavy touch of sage, which made the loaf fairly bland.

Experimenting with various sauces in my kitchen, I found that the meatloaf tasted amazing when served with a hearty dollop of barbecue sauce. My modified version, featured below, integrates the barbecue sauce into the meatloaf, along with a huge amount of blue cheese. This, combined with a shorter cooking time, yields a finished product that narrows the distance between meatloaf and paté. With that in mind, you might consider serving this dish with sliced pickles, mustard or other paté accompaniments!

Get the recipe for barbecue blue cheese meatloaf after the jump!

Continue reading Flashback to the Seventies - Barbecue Blue Cheese Meatloaf

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]]>beyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatsblue cheeseBlueCheesefeaturedMeat loafMeatloafBruce Watson2009-07-10T16:00:00+00:00Where are America's Best Tacos? - Brooklyn's Sunset Park vs. Austin, Texashttp://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/http://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/http://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/#commentsFiled under: , , , , , ,

taco
Tacodeli's "cowboy" taco. Photo: Portal and Friends/Flickr
The taco may be the perfect food. Portable and unassuming, not to mention affordable, it proffers fuss-free enjoyment for most everyone. This Slashfoodie's recent move to Austin, Texas, after residing in the taco mecca of Sunset Park, Brooklyn for three years has led him to sample Lone Star State tacos whenever possible. Naturally, a mano a mano Austin versus Sunset Park contest was inevitable.

Austin's taco scene skews toward what some might call "gringo fancy," characterized by the prominence of flour tortillas and nontraditional ingredients like bison and basil -- and fish, which is found infrequently in Sunset Park.

Brooklyn tacos, on the other hand, pay homage to one of the neighborhood's main demographics, Mexican immigrants, with tacos wrapped in two corn tortillas. They typically contain nothing more than a meat filling -- goat, lengua (tongue) and cabeza (brains) are among commonly selected options -- minced raw onion, cilantro, a spritz of lime and an optional flurry of queso fresco (white cheese).

Poll and more after the jump.

Continue reading Where are America's Best Tacos? - Brooklyn's Sunset Park vs. Austin, Texas

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]]>AustinBrooklyncorn tortillasCornTortillasflour tortillasFlourTortillasSunset ParkSunsetParktacotaco trucktaco truckstacodelitacostacos matamorosTacosMatamorosTacoTruckTacoTrucksTaqueria Piedras NegrasTaqueriaPiedrasNegrastastingsTexasJose Ralat Maldonado2009-07-08T16:00:00+00:00Seal Meat a Controversial Canadian Dining Choicehttp://www.slashfood.com/2009/07/02/seal-meat-a-controversial-canadian-dining-choice/http://www.slashfood.com/2009/07/02/seal-meat-a-controversial-canadian-dining-choice/http://www.slashfood.com/2009/07/02/seal-meat-a-controversial-canadian-dining-choice/#commentsFiled under: ,

seal meat curing
Seal meat. Photo: tootsmabel/flickr
Here's one food that may or may not get your seal of approval.

Seals -- the same lovable, clapping sea creatures that are a favorite zoo attraction and poster child for animal activism -- are being served for dinner by our neighbors to the north.

The New York Times reports a small number of fine dining institutions in Canada are incorporating seal meat into their menus.

Combine the unusual nature of the meat (the taste has been described anywhere from gamey to beefy to fishy) with the fact that the European Union recently banned imports of Canadian seal products, and suddenly the seal-serving restaurants have become both a target for hate mail and unforeseen hungry tourists.

Hear from one seal-serving chef after the jump.

Continue reading Seal Meat a Controversial Canadian Dining Choice

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]]>Canadasealseal meatSealMeatSarah LeTrent2009-07-02T06:00:00+00:00Liquid Smoke - What is It?http://www.slashfood.com/2009/06/23/liquid-smoke-what-is-it/http://www.slashfood.com/2009/06/23/liquid-smoke-what-is-it/http://www.slashfood.com/2009/06/23/liquid-smoke-what-is-it/#commentsFiled under: , , ,

kent kirshenbaum
NYU chemistry professor Kent Kirshenbaum. Photo: Jeff Potter
Like many inquisitive scientists, Kent Kirshenbaum regularly scans the ingredient list of prepared foods to uncover the chemical composites lurking within. The substance that most recently piqued the New York University chemistry professor's curiosity is liquid smoke. "My immediate thought was that it was a horrible mix of chemicals," he told us.

After distilling the concentrated smoke and liquid mix (often sold at the grocery store by the bottle to enhance barbecue) down to its roots of water and more than 400 chemical compounds, the scientist (who in person comes across as one part Einstein, one part Malcolm Gladwell) learned that liquid smoke is actually "safer [for human ingestion] than untreated wood smoke."

Kirshenbaum discussed his discovery last week during a monthly gathering of the Experimental Cuisine Collective -- food nerds who love to make things like edible foam. We caught up with him to chat smoke, bongs and homemade liquid smoke.

What is liquid smoke?
Liquid smoke is very simply smoke in water. Smoke usually comes as a vapor, but there are ways to condense it and turn it into liquid and that liquid can then be carried in water.

Continue reading Liquid Smoke - What is It?

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]]>chemistryexperimental cuisine collectiveExperimentalCuisineCollectivefood scienceFoodSciencekent kirshenbaumKentKirshenbaumliquid smokeLiquidSmokemolecular gastonomyMolecularGastonomyNYUPervaiz Shallwani2009-06-23T14:00:00+00:00