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This Omelet Recipe Is Written On the Egg Itself

by Slashfood Editor, Posted Apr 29th 2011 @ 4:00PM

recipe written on an eggshell Photo: dnewman, Thingiverse.com

Yes, it's a gimmick. But it's a pretty cool one. Who wouldn't like an omelet recipe printed right on their egg? (Never mind that almost everyone knows how to make an omelet.) What's cool here is that artist Dnewman came up with a clever use for the Egg-Bot, a 3D printer that can "draw on spherical or egg-shaped objects from the size of a ping pong ball to that of a small grapefruit." But as one commenter over at Boing Boing points out: "Why print the recipe for two servings on one egg?"

Filed under: Food News, Online

Burger King's New Campaign Targets Kids

COMMENTS 22

by Slashfood Editor, Posted Apr 26th 2011 @ 1:00PM

Burger King Thor toys

TV commercials are so last century -- burger chains are now heading online in an effort to get kids (and their parents) more engaged with their brands. Burger King is the latest to join the trend with its upcoming "Thor" marketing push, reports Nation's Restaurant News.

With the purchase of a Kids' Meal at the restaurant, kids get small toys related to the Marvel comic in addition to codes that entitle them to exclusive digital-comics chapters at its kids' website, www.ClubBK.com. The four comic strips are a prequel to the movie, which opens May 6.

And the chain isn't alone in its digital push. As we reported earlier, McDonald's is getting in the web game with its McWorld.com site ("Ronaldgrams," anyone?), and later in May, Wendy's plans to host "Wendy's Family Week" on "Wheel of Fortune" to encourage customers to enter an online sweepstakes.

Filed under: Online, Chain Stores / Restaurants

Easter Egg Celebrities

COMMENTS 0

by Slashfood Editor, Posted Apr 22nd 2011 @ 5:00PM

The Egg Man art sculpture of Prince William and Kate Middleton Wedding Photo: John Lamouranne, The Egg Man

He is the Egg Man -- New Orleans artist John Lamouranne has been making egg sculptures for more than 30 years. (And yes, he made one of the Beatles.) Starting with hollowed goose eggs and adding bits of modeling glue and other crafty materials, Lamouranne creates little people (mostly little famous people) that range from Kate Middleton and Prince William (above) to a bobble-head Elvis, a grinning Ellen DeGeneres, and a whole cast of Alice in Wonderland characters. And you thought dipping a hard-boiled egg in food coloring was hard.

See a slideshow of Lamouranne's eggs at The Telegraph.

Filed under: Features, Online

Vegan Magazine Apologizes for Meat Photos

COMMENTS 50

by Slashfood Editor, Posted Apr 20th 2011 @ 4:00PM

VegNews apology Photo: VegNews

"We screwed up." So begins the letter of apology (its second) from vegan-lifestyle magazine VegNews to its readers after the mag was found to be using photos of actual meat in its spreads.

Yes, it was "symbolic imagery," according to the letter from publisher Joseph Connelly and his management team. But from now on, the letter assures readers, it will "never again use non-vegan photographs" in the magazine. The staff outlines the following additional claims:

Recipes in VegNews will be represented only by custom vegan photography. Count on it.

All stock images used in the magazine and website will be vegan. We will make sure so that you can be sure.

VegNews will build and host a vegan photo bank to assure the availability of vegan stock images. Look for details in the coming days.

Based on the comments, the readers have largely accepted the apology and the world of vegan photography will now be forever changed for the better.

Filed under: Magazines, Online

Is Roadkill Safe to Eat?

COMMENTS 30

by Slashfood Editor, Posted Apr 19th 2011 @ 4:00PM

roadkill Photo: Pen Waggener, Flickr

Several news sources have recently pondered, is roadkill safe to eat?

The answer? Well, sort of.

On the pro-roadkill eating side:
If an animal was recently killed but otherwise healthy, the meat is actually much fresher than what you might find in a grocery store, explained Steve Rinella of the Travel Channel's "The Wild Within" on HuffPost Food recently (see his video of finding and preparing raccoon roadkill, after the jump). Daniel Klein of "The Perennial Palate" has a similar philosophy in this video, in which he prepares venison tartare from a deer collected from the side of the road that was "still steaming."

Even PETA basically agrees with both men. The animal-rights group advises, "If people must eat animal carcasses, roadkill is a superior option to the neatly shrink-wrapped plastic packages of meat in the supermarket."

Most recently, Food Safety News interviewed several roadkill-eating enthusiasts and gathered that there are a few good general rules of thumb to follow, such as the fact that eating roadkill in the winter may be safer since the animal is essentially refrigerated upon its death. Rinella adds that for raccoons, when the blood has not yet coagulated and the hair is not oily, those are both good signs that the animal was recently killed and therefore okay to eat.

Filed under: Health & Medical, Online

10 Hidden Restaurant Calorie Traps

COMMENTS 4

by Slashfood Editor, Posted Apr 11th 2011 @ 2:00PM

club sandwich with fries Photo: Steve Snodgrass, Flickr

You already know to order the salad dressing on the side if you want to cut calories, but fat-laden sauces aren't the only calorie bombs lurking in restaurant dishes. The Daily Meal's got a list of 10 restaurant saboteurs to avoid if you're trying to squeeze into a pair of skinny jeans. Heavy cream hides in sauces you wouldn't expect (bolognese, for example) and certain sandwich spreads can contain almost as many calories as the rest of the sandwich. And -- yuck -- did you know some eateries slip poultry skin into turkey burgers to keep them moist?

Read the full list of restaurant saboteurs at The Daily Meal.

Filed under: Restaurants, Online

OpenTable Names the 10 Hottest Restaurants in the U.S.

COMMENTS 20

by Slashfood Editor, Posted Apr 8th 2011 @ 1:00PM

Hurricane Club Restaurant Bar Photo: Michael Weber for Hurricane Club

OpenTable users aren't just logging on to the site to make reservations anymore -- they're coming back to tell others what they think. What are diners loving this year? The website's Diners' Choice awards tell all.

The company's list of 50 "2011 Hot Spot Winners" was fun to read, but many of the picks are perennial favorites. We were most interested in what's new on the scene. Lucky, the site delivered -- after compiling 7 million reviews, OpenTable has come up with a list of the 10 hottest restaurants to open in the past year.

Get the full list after the jump.

Filed under: Restaurants, Online

Twitter's 15 Most Followed Chefs

COMMENTS 3

by Slashfood Editor, Posted Mar 29th 2011 @ 2:00PM

Paula Deen Photo: John M. Heller / Getty Images

It hardly seems fair to judge chefs by their tweets -- after all, it's what happens in their kitchens that really matters. Still, aren't you curious who's mastered the Twitter-verse? The Daily Meal has a roundup of the 15 most followed chefs on Twitter. Does his penchant for all things raunchy help Anthony Bourdain beat out Bobby Flay? Or is Paula Dean the pied piper of the 140 character set? And where does Mr. Food Revolution himself, Jamie Oliver, fit in? Find out.

Read The Daily Meal's list of the 15 most followed chefs on Twitter.

Filed under: Chefs, Online

Facebook Group Advocates X-Rated Supermarket Game

COMMENTS 0

by Bill Sertl, Posted Mar 24th 2011 @ 4:00PM

Photo: Supermarket Scrabble

Jezebel reports that a Facebook group called Supermarket Scrabble, which advocates re-arranging products on grocery shelves to spell out dirty words, is calling for an all-out Spell-In on April Fool's Day. What products, you ask, lend themselves to this brand of merry pranksterism? Well, let's just say that a certain spice label -- one whose individual offerings display a big initial letter on each jar -- makes it especially easy to participate in this X-rated spelling bee.

But before you decide to have some fun down at the A&Pee (oops, A&P), you might want to think about the poor staff who will have to re-arrange all of the lewd lettering. Is it fair that the joke is on them?

Filed under: Online

Ruth Bourdain's James Beard Nom Has Foodies Flustered

COMMENTS 2

by Jessie Cacciola, Posted Mar 24th 2011 @ 3:00PM

Photo: Ruth Bourdain

Ruth Bourdain, the Twitter sage we've all come to love for lines like "You haven't truly celebrated St. Patrick's Day until you've sous-vided a whole leprechaun" has entered the big leagues with a James Beard award nomination in this year's new humor category.

The hilarious persona is a mash-up of Ruth Reichl and Anthony Bourdain who quickly gained attention by reworking Reichl's zen 140-character tweets into raunchy Bourdain-like missives. But before this nomination, the persona was little more than a lark. Now Ruth Bourdain shares the same James Beard ballot as L.A. food critic Jonathan Gold and renowned chef Jean-Georges Vongerichten. The nomination is shaking up food circles, with some foodies saying it undermines serious food journalism, while others, like Saveur's Gabriella Gershenson, think it's all in good fun. (She gave the nod a "Bravo! (Brava?)" on her twitter account.)

Filed under: Food News, Online