The International Vegetarian Union goes cannibalistic with this anatomical vegetarian advertisement. Keep it away from the woman afraid of vegetables.
Jamie Oliver, who's been hard at work trying to slim the waistlines of Huntington, W.Va., residents, is also peddling high-sodium pasta sauces in Britain.
If you like to slather it on, you can see all those Stephen Colbert-inspired Miracle Whip ads online here and here.
And finally, a Chicago Tribune sports columnist ate his own words -- the whole column in fact -- after admitting a basketball player drafted by the Bulls wasn't so bad after all.
Though an Oct. 13 Tweet by the magazine's Executive Editor John Willoughby advised followers to "Go to gourmet.com, copy Web-exclusive recipes that will disappear: strawberry dumpling, banana upside down cake, curried pork noodles, etc.", Slashfood has been told by other Condé Nast insiders that after the magazine's recent, sudden shuttering, the future of Gourmet.com content remains uncertain, save for mag-published recipes that will be migrated to sister site Epicurious.com.
We're not taking any chances. We've clicked our way through 300-plus Web-exclusive recipes from October 2005 to September 2009 to find the 25 you simply must copy, paste and collect before they're (possibly) lost to the ages.
1. Frozen Peanut Butter Pie with Candied Bacon
Recipe by Andrea Albin
2. Potted Stuffed Squab
Recipe by Edna Lewis
3. Confit Gizzard with Honey Mustard
Recipe by Ian Knauer
4. Savory Duck Fat Doughnuts
Recipe by Ian Knauer
Get more recipes -- including Dijon ice cream and zucchini whoopie pies -- after the jump.
|Photo: dan4th, Flickr.|
The debate this column fueled last week concerning the standard baseline tip isn't the sort of thing most servers spend much time considering: We'd all like our patrons to leave us lots and lots of money, thanks.
But that doesn't mean there aren't service issues upon which front-of-the-housers may never agree. I'm thinking here of doggie bagging, a practice that I've seen pit close friends against one another. The contentious question is who does the boxing.
At the white tablecloth restaurants where I've worked, it's understood that the task of wrapping a guest's half-eaten food in foil – ideally sculpted into a graceful swan – falls to the server (although since foie gras and lobster tail make for notoriously bad leftovers, many diners opt to have the vestiges of their five-star meals scraped straight into the trash.)
That's not always the case at slightly more casual restaurants, where many servers routinely plop Styrofoam boxes onto their guests' tables. As a veteran of fancy dining rooms, I always figured those servers were lazy. Turns out, they're looking out for their guests' interests.
|Tennessee whiskey. Photo: Flickr / jpenglert|
Slashfood's barista pulled a hearty cappucino, the head sommelier uncorked some serious steals, our badass bartender ran afoul of the law, the brewski boys swilled Seattle and got hoppin' happy about a new Colorado IPA while our head blogger was caught in the crossfire of some cinematic Beer Wars.
We showed off our can-do attitude toward food preservation and gentleman farmers, then got snappy about food photo settings and crabby with 1970s-style dip and lingering customers until the Skinny Chef got us to chill out with summer soups and rooibos tea.
Julia Child's editor weighed in on her famous client's online Mini-Me, folks raised a kerfuffle over sodium levels, salmonella, felonious franks, free pastry and secret spices but really -- we just wanted to focus on our tacos.
Speaking of -- let's raise a toast to our dearly departed spokeschihuahua. Say perhaps, in Summit, N.J.? All-weekend-ish?
Filed under: Tinfoil Swan
| Shun's santoku knife on caramelized onion tart. Photo: Alex Van Buren
They have a bad association as, um, dull conversational topics: There's the unwelcome knife salesman banging on the door, or that eternal infomercial ("Only $39.95 in three easy installments!"). I owned a sub-par knife for years, until a friend trained at a local culinary institute basically took it away from me.
I've been shopping ever since with an eagle eye for sales. The santoku style caught my attention for its multiuse blade (note the indentations, which purportedly help keep food from sticking) and stylish look. And when I grabbed a Shun in hand at a local shop -- its base has a slight teardrop shape, perfectly suited to that soft nub between thumb and index finger -- I fell in love.
| The Westport Flea Market's Burgermobile. Photo: Emily Farris
Before we all pile into the Burgermobile and head into the weekend, let's ketchup on the events of the past week.
The College of William & Mary spearheaded an effort to approve an asparagus stalk as their school mascot, while our beer blogger set out in search of the Great Lost Bear.
Our Coffee Meister got fresh about frozen beans, some nice Southern brothers threw down with an Iron Chef who'd just been grilled by the President and a pastry paragon fell short in his efforts to entice the wee folks with tofu pizza.
The Hungry Bride contemplated the morning after, our sommelier-in-training got a chilly response to the notion of iced wine, an Arkansas pea champ came out of her shell and we washed it all down with a Grasshopper and a pint of oyster ice cream.
Catch you at the Fancy Food Show!
Filed under: Tinfoil Swan
|Father's Day Burger Cupcakes. Photo: bakerella/flickr|
Wylie Dufresne got salty this week on "Top Chef Masters," and we're not talking fun with NaCl. Tom Colicchio proved himself to be a fan of campy gothic vampire TV. And we digested all that yummy Big Apple barbecue. The Tweets from Aspen had us drooling so we thought up our favorite "pop-tails," and pondered our favorite foods and when, if ever, it's OK for a waitress to rest her dogs at your table.
Skinny Chef built a better grilled cheese, the Hungry Bride talked down-home wedding foods, the CoffeeMeister cupped and Bonnaroo fans made culinary do. And we reviewed "Craig Claiborne's Southern Cooking" and "The Farm Chicks in the Kitchen."
Here's to a Father's Day that's filled with good eats!
Every once in a while it's good to have a refresher course in kitchen safety. The FDA's 1996 flick "Dirty Little Secrets" does just that with a dramatic announcer, toilet paper in the fridge and a copy of "The Silver Palate Cookbook." Did they miss anything? Weigh in.
[Via Public.Resource.Org, BoingBoing]