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Target $3 Appliance Deals Include Toasters, Coffeemakers

Posted Nov 13th 2009 11:15AM by Slashfood Editor (RSS feed)
Filed under: Business, Stores & Shopping

target black friday appliances

Photo: j.reed, Flickr

Target plans to slash prices on toasters and coffeemakers, selling the appliances for $3 on Black Friday, the huge day of sales the Friday after Thanksgiving, according to one of the chain's advertisements.

Gotadeal.com obtained a leaked circular for the Target Black Friday appliance sale, which revealed $3 Chefmate appliances -- from toaster ovens to coffeemakers and sandwich makers, CNN reports.

A Target official did not confirm the prices to CNN. The flyer will officially be released the week of Nov. 22.

[Via CNN]
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7-Eleven Pizza, Wings Added to Hot Food Menu

Posted Oct 16th 2009 2:30PM by Sarah LeTrent (RSS feed)
Filed under: Stores & Shopping, Fast Food

7-Eleven
Hot Food Display, Photo provided by 7-Eleven.
7-Eleven is taking a "big gulp" out of the fast food industry. The convenience store will sell pizza and chicken tenders in 1,400 stores nationwide to offset lagging tobacco sales.

The new hot food program offers items such as whole or by-the-slice four-cheese and pepperoni pizza; chicken tenders; sausage, egg and cheese breakfast quesadillas; hash brown potatoes and three flavors of chicken wings.

The chain will be able to serve the pizzas using high-speed TurboChef ovens, which combine radiant heat, microwave and convection cooking methods to cook foods 12 times faster than the standard oven, the company says.

Margaret Chabris, a spokeswoman for 7-Eleven, told Slashfood Friday that each oven is equipped with a credit-card sized card that automatically programs the method and the cooking time for the various menu items. The ovens cook a 7-Eleven pizza in 90 seconds and the wings in 3 minutes.

Continue reading 7-Eleven Pizza, Wings Added to Hot Food Menu

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Drink for the Cure

Posted Sep 29th 2009 2:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, Stores & Shopping, Health & Medical

Riedel CrescendO glasses
Photo: Riedel.
October is National Breast Cancer Awareness Month, and now you can support the cause in style with Riedel's limited-edition pink glasses.

Crescendo ($70, pictured) is a set of four glasses, each in a different delicate shade of pink. Since they're stemless, the glasses are great for non-alcoholic drinks as well as white wines, and they're dishwasher-safe.

Pink Vinum Rosé ($59) is a set of two pink-stemmed glasses specifically designed for rosé wine. They're also dishwasher-safe, and the color of the wine isn't distorted, since the pink tint is limited to the stem.

Riedel is donating 15 percent of their pink sales to Living Beyond Breast Cancer, a national nonprofit organization dedicated to empowering all women affected by breast cancer to live as long as possible with the best quality of life -- now that's something we can all raise our glasses to. Order online or find them at Bed, Bath, and Beyond.

For Slashfood readers who don't want to drink pink, the Pink Ribbon Shop is offering "Around My Mother's Table: Stories and Recipes Celebrating Lives Lost to Breast Cancer" ($16.95), the Breast Cancer Awareness Pink Ribbon Cookie Cutter, and more.
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New Food Products - Fancy Food Show

Posted Sep 1st 2009 4:54PM by Slashfood Editor (RSS feed)
Filed under: Stores & Shopping, New Products, Edible Gifts, Taste Test

Thousands of new food products hit grocery and specialty store shelves every year and someone's got to sample them all. We munched our way through food trade shows and local supermarket aisles in search of the most delicious snacks, candies, mixes, condiments, drinks, ingredients and ready-to-eat entrees the world has to offer.
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Fancy Food Show Favorites
3 days. 4 editors. 185,000 new food products. 8 favorites each. It's a tough job, but Kat Kinsman and Kristyn Pomranz of AOL Food, Marisa McClellan of Slashfood and Heather Tyree of Epicurious munched their way through the 54th Summer Fancy Food Show* in search of the most mouthwatering edibles on the market. Flip through to find your new craving.

*Don't let the name fool ya -- it's been around since 1955. Some of our faves are just about as "fancy" as Heinz ketchup.
Mari's New York
Getty Images North America

Fancy Food Show Favorites

    3 days. 4 editors. 185,000 new food products. 8 favorites each. It's a tough job, but Kat Kinsman and Kristyn Pomranz of AOL Food, Marisa McClellan of Slashfood and Heather Tyree of Epicurious munched their way through the 54th Summer Fancy Food Show* in search of the most mouthwatering edibles on the market. Flip through to find your new craving.

    *Don't let the name fool ya -- it's been around since 1955. Some of our faves are just about as "fancy" as Heinz ketchup.

    Mari's New York

    (Kat's Pick)
    DOCKSIDE KEY LIME CAKE
    On my, ahem, second trip back to this booth, I heard a story that made me weep into my Key Lime Cake. A regular customer once called to make a special order for a Saturday arrival. The shop made sure he knew that the delivery service added a weekend charge, and he said it didn't matter. This cake was for his dying wife, they'd enjoyed this Florida favorite together for the past 30 years, and by gosh, he was going to get it to her. After sampling an intensely tart, moist and luscious morsel for myself, I can only imagine that she departed this earth one happy, satisfied soul.

    Dockside Market

    Dockside Market

    (Kat's Pick)
    TEXAS SASSY PICKLE SAUCE
    America, meet your new favorite condiment. Maury and Brenda Smeyne's signature sauce is an artfully balanced blend of slightly sweetened bread and butter-style pickle brine with a kiss of pepper and I haven't found a single darned food on which it doesn't taste amazing. From burgers and bloody marys to cut veggies and plain ol' tortilla chips, the sweet-sour-salty Texas three-step sasses up the flavor of just about anything edible. Yeeee-haaa!

    Texas Sassy

    Texas Sassy

    (Kat's Pick)
    FIRECRACKER DARK CHOCOLATE BAR
    Snap, crackle, pow! This bar is like a little chocolate powder keg packed with smoky, spicy chipotle pepper, salt and plenty of giggle-inducing popping candy. As the confection is held on the tongue or against the roof of the mouth, the chocolate melts, slowly revealing both heat and an audible, palpable explosion as the candy emerges. It's a multi-sensory extravaganza that's just begging to be shared with a fellow chocolate fiend. Bring on the fireworks!

    Chuao Chocolatier

    Chuao Chocolatier

    (Kat's Pick)
    SWEET LEAF CHERRY LIMEADE
    Fresh cherry limeade is a drink of which I'm so fond, I served it at my wedding. So, as you might imagine, my bar is set pretty darned high. I was utterly gobsmacked to see Sweet Leaf sail right on over it. Their tart, tangy organic blend is the essence of summer, squeezed and saved in a bottle for enjoyment the whole year 'round. I'm not saying I'll give up making my own in peak cherry season, but it's refreshing to know where I'll be getting my fix come wintertime.

    Sweet Leaf Tea

    Sweet Leaf Tea

    (Kat's Pick)
    FAT WITCH BROWNIE MIXES
    I'm sometimes hesitant to write about my favorite local perishables, 'cause I figure it's just cruel to taunt folks without easy access to them. The hex has been lifted, though, and soon everyone across the USA will be under the spell of wickedly rich, moist and naturally delicious Fat Witch Brownies, conjured up in their very own kitchen. Head witch Patricia Helding spent two years formulating brownie mixes that would allow home cooks to mimic at home what she's been whipping up to rave reviews in her Chelsea Market bakery since 1991. Though they won't be in stores until August, jump on your broomstick and sign up for advance notice at her website.

    Fat Witch Bakery

    Fat Witch

    (Kat's Pick)
    CYPRESS GROVE TRUFFLE TREMOR
    Cypress Grove's Humbolt Fog and Purple Haze have long been my go-to party cheeses, but this truffle-studded addition to the herd totally got my goat. A luxurious cake of chevre is shot through with a knee-weakening allotment of earthy truffle, making for a flavor balance that's simultaneously rock solid and earth shattering. They're really not kidding around.

    Cypress Grove Chevre

    Cypress Grove Chevre

    (Kat's Pick)
    LITTLE WINGS BUFFALO WINGS CHIPS
    It takes a lot for a chip to stand out from the crowd, but this snack is a superstar. From the multi-grained crunch and ear-warming Frank's Red Sauce-based spice to the intriguing creamy blue cheese drizzle, every single flavor and texture element was in perfect harmony. Consider me a groupie.

    Rock-n-Roll Gourmet

    Rock-n-Roll Gourmet

    (Kat's Top Pick)
    WHITSON'S MOIST CHILI SEASONING
    Sarah Whitson Bourbon's booth was far from the fanciest looking at the food show, but once she lifted the lid from her crock pot, the heady scent of the seasoned meat within was all the décor she needed. Her grandfather developed this soulful, savory blend of spices at his Denton, Texas store in 1932, and while the company has changed hands several times, she's reclaimed and revived it, staying true to his original formulation. I realize that "chili" is in the name, and I've no doubt of their claim that it "makes unsurpassed Frito Pie," but I'm pretty sure it could make my couch, a subway platform or a sweat sock taste delicious if applied in sufficient quantities. It's that darned good.

    Whitson Chile Products

    Whitson Chile Products

    (Kristyn's Pick)
    INGLEHOFFER SWEET HOT MUSTARD
    Spicy or sweet, sweet or spicy? It's the never ending conundrum faced by a society of die-hard mustard consumers. Sometimes we want the fiery burst of a solid mustard seed, other times we want the crystallized smoothness of sweet, sweet honey. Inglehoffer Sweet Hot Mustard has magically, seamlessly blended the two flavors, and the effect is flooring. The mustard is definitely hot, but the spice is sealed with a kiss of sweet, confounding the brain and delighting the tongue.


    Beaverton Foods

    Beaverton Foods

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Does Your Digital Camera Have a 'Food' Setting?

Posted Jul 22nd 2009 1:00PM by Emily Farris (RSS feed)
Filed under: Stores & Shopping, New Products, Food News

Tomato and Olympus camera. Photo: Emily Farris.
These days, food porn seems almost to be giving the old-fashioned kind a run for its money. Everyone with a digital camera and an appetite fancies him or herself an amateur food pornographer, which is to say there's a lot of bad food photography out there alongside the good stuff.

Camera companies are catching on to the trend and trying to make a buck, with digital point and shoot models that are manufactured with food photography settings, like this Olympus which has a "cuisine" option, and this Sony, with its "gourmet food" mode. Chances are good that if you purchased a camera recently, it has some kind of food photography option and you don't even know it. If your food photographs are less than porntastic (like the tomato shot here), it might be worth your while to consult your camera's manual or look online to find out.

If you don't have a food setting, don't rush right out to buy a new camera that does.

One pro shutterbug's opinion, after the jump.

Continue reading Does Your Digital Camera Have a 'Food' Setting?

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Fontainebleau - Le Cheese Course

Posted Jul 21st 2009 5:30PM by Max Shrem (RSS feed)
Filed under: Dessert, Cheese, Stores & Shopping, France, Artisan Foods, Cheese Course

fromage
Fontainebleau. Photo: Marie-Anne Cantin
This summer Slashfood blogger Max Shrem is apprenticing at renowned Paris cheese shop Fromagerie Trotté. For the next two months, in 'Le Cheese Course,' Max will share his impressions and opinions of French cheese à la francaise!

This odd-looking fromage is oh-so-French (and, in fact, available solely in that country). Those planning a trip there would be wise to look up the delicious Fontainebleau, which is here pictured with the net that covers it when it is sold.

France has many varieties of creamy cheese, from crème fraîche and fromage blanc to petit-suisse and Chantilly. Combining characteristics of all four mentioned above, Fontainebleau, which must be eaten the day it's put out for sale, is especially worth trying for a rich, sweet taste and fluffy, light texture that's similar to whipped cream.

It's so light, in fact, it requires strange packaging. "The reason for the cloth is to protect the very light structure and to maintain the freshness," says Thomas Le Goff, cheesemonger at fromagerie Marie-Anne Cantin.

Continue reading Fontainebleau - Le Cheese Course

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First Peeps Store Will Open in Maryland

Posted Jul 9th 2009 4:00PM by Alex Van Buren (RSS feed)
Filed under: Stores & Shopping, Food News

peep
Peep. Photo: Seaships, Flickr
The nation's first Peeps store, Peeps & Co, is coming to Maryland this fall.

These pudgy marshmallow chicks and bunnies have certainly racked up quite a following over the 50 years of their existence, so we can't say we're terribly surprised to hear they're getting their own shop in National Harbor in Prince George's County.

According to the Washington Post, the store -- owned by the preciously named company Just Born -- will be packed with Peeperphernalia including Peeps dressed as Village People, Peep pens, key chains and even fancy china.

And what of the "& Co" in the shop's name? Ah, yes. For those who are not happily drowning in a sea of Peeps, available wares will also include Hot Tamales and Mike and Ike's, two other brands owned by Just Born. Of course the puffy critters will be the star of this show.

Peruse our homemade faux-Peep recipe.

Will you plan a Peeps & Co pilgrimage?



[Via Washington Post]
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Fromage Blanc - Le Cheese Course

Posted Jul 7th 2009 3:00PM by Max Shrem (RSS feed)
Filed under: Dairy, Cheese, Stores & Shopping, France, Artisan Foods, Cheese Course

fromage blanc
Fromage Blanc with pears and honey.
Photo: Marylise Doctrinal, Flickr
This summer, Slashfood blogger Max Shrem is apprenticing at renowned Paris cheese shop Fromagerie Trotté. For the next two months, in 'Le Cheese Course,' Max will share his impressions and opinions of French cheese à la francaise!

If you like eating thick, creamy French cheese such as Chaource, you're likely to enjoy fromage blanc. At Fromagerie Trotté, customers come in weekly for what at first blush resembles chunks of cream, large pieces of mascarpone or crème fraîche. They are not ordering cream, of course, but are lining up for fromage blanc -- also called fromage frais, which literally translates to "fresh cheese."

Fromage blanc is a young cheese that is made from cow's milk. It's essentially an un-aged fresh cow's milk cheese – that is, it represents the beginning stages of cheesemaking before the addition of rennet and salt. Therefore, its texture is soft and milky, similar to that of cottage cheese and yogurt. Like yogurt, it has a relatively low fat content (assuming that there is no added cream.)

Continue reading Fromage Blanc - Le Cheese Course

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The Traveling Foodie - Guatemala's Chichicastenango Market

Posted Jun 24th 2009 5:00PM by Rachel Been (RSS feed)
Filed under: Food Porn , Stores & Shopping, Local Eating

AOL Food's photo editor Rachel Been travels the world in search of deliciousness. Her most recent journey brought her to Guatemala's Chichicastenango Market.

Chichicastenango

    Chichicastenango Market in Guatemala is one of the most vibrant markets in the country. Every Thursday and Sunday, vendors from around the region travel to Chici to set up varietal stands surrounding the Church of Santo Tomás. The assortment of food ranges from fresh produce to deep-fried chicken, and is available for only a few quetzales. ...

    Rachel Been

    A family of women make tortillas from blue- and white-corn masa, a dough paste composed of pestled corn. The women diligently pat out the thin, small dough discs throughout the day. Ten tortillas will cost you 2 Quetzales (50 cents).

    Rachel Been

    Fresh carrots and vegetables line the walls of the indoor produce market.

    Rachel Been

    At the end of one of the main roads, a group of women sell clucking hens and other animals such as dogs and turkeys out of woven sacks.

    Rachel Been

    And eventually those clucking chickens end up deep-fried in the market's dining area, served with fresh beans and tortillas.

    Rachel Been

    Fresh watermelons are covered with a plastic tarp that attracts swarming flies, apparently attempting to camouflage themselves as vagrant seeds.

    Rachel Been

    Women sell freshly cut onions in the indoor produce market.

    Rachel Been

    The market is so vast that for every item of produce, there are dozens of vendors offering the same food. Onions, avocados, carrots and tomatoes are some of the most popular items sold throughout Chichi.

    Rachel Been

    Outside of the produce market, vendors sell nuts and seeds out of buckets used for seasonings and snacks.

    Rachel Been

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Bklyn Larder - Specialty Shop Showcase

Posted Jun 16th 2009 4:00PM by Max Shrem (RSS feed)
Filed under: Cheese, Trends, On the Blogs, Stores & Shopping, Local Eating, Artisan Foods, Food News

Brooklyn Larder

There's no doubt about it: The cheese boom is in full swing.

Over the past several years, specialty shops have blossomed across the country, from southern California to Maine (including Blue Fog Market, Fromagination and The Cave), all with super-dedicated cheese selections. This month renowned Brooklyn, N.Y., restaurant Franny's became the latest eatery to open its very own specialty food shop, Bklyn Larder, just down the street.

Aside from an array of prepared foods cooked by chef Travis Post, Bklyn Larder has its own cheese room, with an appropriate humidity and temperature for aging and storing cheese. "This will enable us to carry larger amounts of cheese," says Francine Stephens, who, along with co-owner and husband Andrew Feinberg, co-founded the restaurant back in 2004.

In September of 2007, Feinberg attended the Slow Flood cheese festival in Bra, Italy to seek out unique and tasty cheeses to eventually carry at the still-in-the-planning-stages Larder. They can all be spied through the glass window of the shop's aging room. (Food voyeurs -- you know who you are -- beware!)

Continue reading Bklyn Larder - Specialty Shop Showcase

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Culver City Cool - Surfas

Posted May 7th 2009 2:00PM by Rebecca Flint Marx (RSS feed)
Filed under: Raves & Reviews, Stores & Shopping

surfa
Los Angeles has many things to recommend it to the enterprising eater, and Surfas is unequivocally one of them. Why? Well, for one, take a look at this photo. Mycryo Gelatine Substitute. Lots of it. While the vast majority of the population would have absolutely no idea of what to do with it -- sprinkle it? snort it? use it instead of NutraSweet? -- the fact that Surfas carries it in such large quantities is just very cool. So is the shop's eye-popping variety of spices, flours, sugars, extracts, chocolates, nuts, dried beans, butters and -- well, you get the picture.

Geared towards pro chefs who presumably have a need for things like mycryo gelatine substitute (used mainly by pastry toques, as discussed here), Surfas is also a paradise for the less ambitious homecook.

Find out why after the jump.

Continue reading Culver City Cool - Surfas

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Mezzetta Jarred Pasta Sauces

Posted May 6th 2009 5:00PM by Eric Diesel (RSS feed)
Filed under: Frugal Food, Wine, Dinner, Raves & Reviews, Stores & Shopping, New Products, America, Europe, Comfort Food, Italy

mezzetta saucesJust in time for your next Saturday night pasta party, a new jarred sauce that's worth a first taste and second helping has appeared on store shelves. Mezzetta, the company famous for such glass-jarred wonders as snappy peperoncini and an addictive giardiniera, has launched Napa Valley Bistro, a line of pasta sauces prepared with Napa Valley wines. We were glad to cook up a sample sent our way and toss it with some noodles. Hey, anything for our readers – especially if it involves eating spaghetti.

We tried two versions: basic marinara and the creamy version. The saucy results are after the jump.

Continue reading Mezzetta Jarred Pasta Sauces

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Greek Groceries

Posted Apr 20th 2009 4:00PM by Eric Diesel (RSS feed)
Filed under: Cheese, Recipes, Stores & Shopping, Did you know?, America, Europe, Spices, Ingredient Spotlight, Spring, Herbs

greens

Ancient yet modern at once, Greek cuisine radiates with sunshine and bright, fresh flavors. Succulent lamb enlivened with rosemary and garlic, a classic dish, is as redolent of Greece as it is of springtime. And as is true of anywhere with a shoreline, seafood is center stage. Always present are plates of local feta, stark-white and salty, and olives whose depth of flavor will keep you from ever opening canned olives again. For dessert, honey forms a sinful pact with walnuts and cinnamon, or yogurt made in-house just that morning cozies up to macerated cherries.

A Greek dinner is lovely to prepare and a joy to eat. Many of the ingredients are staples you probably have in your kitchen, such as lemons, herbs, eggs and olive oil. Here are some ingredients you might want to try.

The Basics: Olives and Feta. Olive oil is central to Greek cooking. The essential Greek olive is kalamata. They should be deep black and packed in an olive oil and vinegar brine; a taste should reveal a distinctive, fruity flavor and a firm bite without mealiness. Here's a great recipe for using these beauties. There are other Greek cheeses beyond feta, but this standard should be available in every cheese case. The cheese should be pure white with a gently pocked surface, lounging in a clean bath of salt-water brine (never buy dry feta).

Continue reading Greek Groceries

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Own a Piece of Julia Child - Sort of

Posted Apr 17th 2009 12:00PM by Sara Bonisteel (RSS feed)
Filed under: Stores & Shopping, Celebrities, Food News

julie and julia sale tin molds

While you may never be able to own an actual kitchen gadget from Julia Child's kitchen (the Smithsonian has the complete contents of her Cambridge, Mass., kitchen on display here), you might be able to grab a set piece from the new Julia Child movie "Julie and Julia" -- if you happen to be anywhere near the New York metropolitan area this weekend.

The movie is Nora Ephron's melding of Julia Child's memoirs with those of Julie Powell, a Queens, N.Y., woman who blogged through "Mastering the Art of French Cooking" over the course of a year.

The prop masters for Columbia Pictures are liquidating the set for the film -- starring Amy Adams (as Powell) and Meryl Streep (as Child) -- from a warehouse in northern Brooklyn, N.Y. this weekend. Slashfood popped in this morning to peruse the gadgetry used to fill seven kitchen movie sets, including the famed cooking school Le Cordon Bleu.

More pictures and the sale location after the jump.

Continue reading Own a Piece of Julia Child - Sort of

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Buy an Oven Thermometer - Tip of the Day

Posted Apr 17th 2009 9:00AM by Monika Bartyzel (RSS feed)
Filed under: Stores & Shopping, Food Gadgets, Tip of the Day

Want your roasts and baked goods to be perfect every time? Get an oven thermometer!

Continue reading Buy an Oven Thermometer - Tip of the Day

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Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

Learn More

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