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/Happy National Nachos Day!http://www.slashfood.com/2009/11/06/happy-national-nachos-day/http://www.slashfood.com/2009/11/06/happy-national-nachos-day/http://www.slashfood.com/2009/11/06/happy-national-nachos-day/#commentsFiled under: , , , ,

TGIFridays nachos

Chicken nachos at TGIFridays. Photo: Scorpions and Centaurs, Flickr.

Though true queso lovers don't need a national holiday to celebrate the glorious cheese-chip pairing, we're pleased to announce once again that today is National Nachos Day.

The festive gooey treat was first served 66 years ago by ingenious maitre d' Ignacio "Nacho" Anaya in a Piedras Negras, Mexico, restaurant, located across the Rio Grande from Texas. According to legend, some Americans happened to stumble upon the eatery just as the chef had stepped out, so Nacho cleverly satiated them by piling a platter of tortilla chips high with cheese and topping them with a zesty jalapeno garnish.

And the carb-heavy dish has been improving ever since, with the additions of everything from Rotel to radishes, cilantro to crema, guacamole to Velveeta, pinto beans to pulled pork.

What are your favorite nacho variations? Spill the beans, after the jump!

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]]>ignacio anayaIgnacioAnayanachonachosnational food daysnational nachos dayNationalFoodDaysNationalNachosDayAlexa Weibel2009-11-06T13:15:00+00:00Ginger Juice - Feast Your Eyeshttp://www.slashfood.com/2009/11/05/ginger-juice-feast-your-eyes/http://www.slashfood.com/2009/11/05/ginger-juice-feast-your-eyes/http://www.slashfood.com/2009/11/05/ginger-juice-feast-your-eyes/#commentsFiled under: , ,

ginger juice

Photo: sweetbeetandgreenbean, Flickr.

Now that we've learned how to peel ginger with ease, this ginger juice recipe seems less daunting, especially with its powerful health benefits. Prized for its piquant flavor, ginger is a medicinal treat in addition to being a tasty one -- to list just a few of its talents, it treats stomachaches and indigestion, reduces toxicity and aids mild lung disorders.

Kickstart your day -- and immune system -- with a shot of the stuff by passing diced and peeled pieces of the root through a juicer. If deemed too spicy for more sensitive palates, mix the juice with water, other juices or sweeteners like lemon, sugar or agave.

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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]]>feast your eyesFeastYourEyesgingerginger juiceGingerJuicehomemade juiceHomemadeJuicejuicesweetbeetandgreenbeansweetbeetandgreenbean.netAlexa Weibel2009-11-05T10:00:00+00:00Keyboard Cat and Other Internet Meme Cakeshttp://www.slashfood.com/2009/10/28/keyboard-cat-and-other-internet-meme-cakes/http://www.slashfood.com/2009/10/28/keyboard-cat-and-other-internet-meme-cakes/http://www.slashfood.com/2009/10/28/keyboard-cat-and-other-internet-meme-cakes/#commentsFiled under: , ,

Keyboard Cat cake. Photo: HB Art/Flickr

Play 'em off to sugar rush Keyboard Cat!

Slashfood's sister site Urlesque found this wonderful Internet Meme Cake and others including O Rly? Owl, Snakes on a Plane and even a Rick Roll treat.

Keyboard Cat plays us off after the jump.

Continue reading Keyboard Cat and Other Internet Meme Cakes

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]]>internet meme cakesInternetMemeCakeskeyboard catKeyboardCatO RLY owlORlyOwlplay him off keyboard catPlayHimOffKeyboardCatrick rollRickRollurlesqueSara Bonisteel2009-10-28T13:30:00+00:00The Sardinian Diet: Wine, Bread and Cheesehttp://www.slashfood.com/2009/10/21/the-sardinian-diet-wine-bread-and-cheese/http://www.slashfood.com/2009/10/21/the-sardinian-diet-wine-bread-and-cheese/http://www.slashfood.com/2009/10/21/the-sardinian-diet-wine-bread-and-cheese/#commentsFiled under: , , ,

Sardinia
Photo: pinkcanoe, Flickr
Modern Ponce de Leons, take note. The diet of the Sardinian people is the latest to be linked to a longer life.

The island of Sardinia lies 120 miles west of the Italian mainland. It is the second largest island in the western Mediterranean with Sicily only being larger.

According to Dan Buettner, the author of "The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest," various features of the Sardinian diet can result in an average of six years added to the average life expectancy.

The Sardinian diet emphasizes bread, cheese and red wine. Sardinian Cannonau, a very darkly-colored red wine, has the highest level of antioxidants of any known red wine in the world.

"This is so dark that the Italians call it vino nero, which means 'black wine,'" Buettner told "Good Morning America".

No surprise here, Sardinians also eat lots of fruits and vegetables and meat is a once-a-week celebration. Contrary to other Meditteranean diets, not a lot of fish is eaten.

Instead, cheese is used as protein source -- specifically, grass-fed cheeses.

Buettner also reveals one common denominator of healthiest people alive are the consumption of nuts. Buettner recommends the 2-by-4-by-2 rule -- people who eat 2 ounces of nuts four times a week live an average of two years longer.
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]]>cannonaudan buettnerDanBuettnersardiniasardinian dietsardinian winesardiniandietSardinianWineSlashfood Editor2009-10-21T16:15:00+00:00Restaurant Matchbooks Survive Smoking Banshttp://www.slashfood.com/2009/10/21/restaurant-matchbooks-survive-smoking-bans/http://www.slashfood.com/2009/10/21/restaurant-matchbooks-survive-smoking-bans/http://www.slashfood.com/2009/10/21/restaurant-matchbooks-survive-smoking-bans/#commentsFiled under: , , ,

matchbooks making a comeback

Photo: yellowcloud, Flickr.

You can't keep a good freebie down.

Despite smoking bans at restaurants in cities across the country, the restaurant matchbook is experiencing a "fragile renaissance" of sorts, the New York Times reports.

"When a state or municipality imposes a ban, we see a hesitation in reordering and a fall-off in new business," Mark Nackman, the owner and president of AdMatch, an importer based in New York City told the Times. "Then the volumes start to creep back up, so that within a year or so we see some resurgence in statewide sales. Matches have universal appeal, and that's the mystery -- that one little package could resonate with familiarity, maybe beauty and a feeling of value."

It helps that they're highly collectible. Do you have a matchbook collection or have a favorite matchbook from your dining travels? Spill it in the comments.

[Via New York Times]

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]]>advertisingmatchbookmatchesnew york timesNewYorkTimesrestaurant advertisingrestaurant matchbookRestaurantAdvertisingRestaurantMatchbookSara Bonisteel2009-10-21T15:00:00+00:00Vodka Rosemary Lemonade Fizz - Feast Your Eyeshttp://www.slashfood.com/2009/10/21/vodka-rosemary-lemonade-fizz-feast-your-eyes/http://www.slashfood.com/2009/10/21/vodka-rosemary-lemonade-fizz-feast-your-eyes/http://www.slashfood.com/2009/10/21/vodka-rosemary-lemonade-fizz-feast-your-eyes/#commentsFiled under: , , ,

Photo: thebittenword.com, Flickr.

The approach of chilly weather may leave many craving warm libations, but this Vodka Rosemary Lemonade Fizz is truly a drink for all seasons. The bloggers of the Bitten Word tackled this Gourmet recipe, which eschews the usual infusion to instead create a simple syrup with sugar, rosemary and lemon juice subbing for water. The syrup can keep for weeks in the fridge and need only be topped with vodka and a dash of club soda to be served.

Rosemary adds a nice mouthfeel and complexity to the crisp, refreshing drink, but almost any herb will serve well in simple syrup, from lavender to Thai basil. Spill your simple syrup recipes or ideas in the comments.

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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]]>cocktailgourmetinfused alcoholinfused vodkaInfusedAlcoholInfusedVodkalemonaderosemarysimple syrupSimpleSyrupthebittenwordvodka rosemary fizzVodkaRosemaryFizzAlexa Weibel2009-10-21T10:00:00+00:00Taco Zone - Street Cart Chichttp://www.slashfood.com/2009/10/16/taco-zone-street-cart-chic/http://www.slashfood.com/2009/10/16/taco-zone-street-cart-chic/http://www.slashfood.com/2009/10/16/taco-zone-street-cart-chic/#commentsFiled under: , , ,

Taco Zone customers never sleep. Photo: Alexa Weibel.

While most mobile food trucks have dealt with the animosity of less than enthusiastic local eateries, few are subjected to veritable street-meat turf wars. Yet the revered Los Angeles street vendor, Taco Zone, was set fire to one Friday night this past June, reported the Los Angeles Times. The subject of much debate, the fire's origin was never ascertained -- but motives are surmised to include hate crime, envious competitors, vandals or gang activity.

Regardless, in a city brimming with taco trucks on nearly every corner, Taco Zone reigns supreme in Los Angeles. The no-frills Echo Park truck -- outfitted in a plain metal exterior and typically parked just outside a Von's parking lot -- may be as visually unremarkable as the rest of the fleet of local food trucks, but has garnered a cult following for its zesty authentic Mexican tacos.

More on Taco Zone -- and a photo of their fare -- after the jump.

Continue reading Taco Zone - Street Cart Chic

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]]>food truckFoodTrucksave our taco trucksSaveOurTacoTrucksstreet cartstreet cart chicstreet vendorsStreetCartStreetCartChicStreetVendorstaco zonetacosTacoZoneAlexa Weibel2009-10-16T11:00:00+00:0010 Most Awesome Food Mascotshttp://www.slashfood.com/2009/10/15/10-most-awesome-food-mascots/http://www.slashfood.com/2009/10/15/10-most-awesome-food-mascots/http://www.slashfood.com/2009/10/15/10-most-awesome-food-mascots/#commentsFiled under: , ,

green giant

Photo: greefus gone, Flickr.

In ancient times, food was marketed primarily by "hunger." But in the modern era, it's not enough that we eat our food, we must also emotionally bond with it. This partly explains the enduring appeal of food mascots, those bright, colorful, affable characters who beckon us to consume.

In many cases, we choose a product simply because we have a bizarre attachment to the cartoon that represents it. There is no shame in trusting, say, a paranoid Leprechaun with a powerful marshmallow lust more than one's own family. These 10 icons are the awesomest in the pantheon of cheap food branding.

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]]>awesomecolonel sandersColonelSandersfood mascotFoodMascotgrimacehamburger helperHamburgerHelperjolly green giantJollyGreenGiantkool-aid manKool-aidManmmsmrs. butterworthMrs.Butterworthnoidpillsbury dough boyPillsburyDoughBoythe noidTheNoidtrix rabbitTrixRabbitJohn Devore2009-10-15T14:00:00+00:00Kogi BBQ - Street Cart Chichttp://www.slashfood.com/2009/10/09/kogi-bbq-street-cart-chic/http://www.slashfood.com/2009/10/09/kogi-bbq-street-cart-chic/http://www.slashfood.com/2009/10/09/kogi-bbq-street-cart-chic/#commentsFiled under: , ,

cookies
Devoted Kogi fans. Photo: Alexa Weibel.

As street cart fare becomes increasingly sophisticated, heralded Los Angeles street cart Kogi BBQ is being commended across the nation for its brilliant adaptation of local cuisine and its reinvention of advertising concepts. Serving succulent Korean BBQ wrapped in freshly made tacos, the truck's empire has successfully spawned a proper fleet of three carts, spanning the vast Los Angeles vicinity in just one year.

The idea dawned upon founder Mark Manguera, 30, in the midst of a boozy, late-night taco snack: Why not transform the Mexican staple by filling it with a distinctly Korean stuffing? It made sense, Kogi creative director Alice Chin told Slashfood: "For some reason, Korean and Mexican chiles play well together with sesame oil, lime and cilantro." So Manguera partnered with RockSugar chef Roy Choi, procured a truck and took to Twitter - and the streets, in November 2008.

Armed with three trucks, sans fancy PR company or organized advertising, Chin humbly notes, "We are but your local L.A. taco truck... times three!" But it works: The trucks thrive strictly on their masterful Internet usage and -- most importantly -- word of mouth. With a Web site promoting the specials and Twitter updates indicating the weekly locations, the Kogi trucks inevitably attract more people than they can even serve, and specials are usually sold out well before the end of each shift, which serves anywhere from 300 to 800 people in a matter of hours.

More on Kogi -- and a photo of their fare -- after the jump.

Continue reading Kogi BBQ - Street Cart Chic

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]]>alibi roomAlibiRoomfood truckFoodTruckfusion foodFusionFoodkogikogi bbqKogiBbqstreet cartStreetCartAlexa Weibel2009-10-09T16:00:00+00:00World's Largest Cupcake Just Got Biggerhttp://www.slashfood.com/2009/10/06/worlds-largest-cupcake-just-got-bigger/http://www.slashfood.com/2009/10/06/worlds-largest-cupcake-just-got-bigger/http://www.slashfood.com/2009/10/06/worlds-largest-cupcake-just-got-bigger/#commentsFiled under: ,

world's largest cupcake
Cupcake on the loading dock. Photo: Janis Bucher
There's a new World's Largest Cupcake.

On Saturday, the Guinness Book of World Records certified a 1,316-pound sweet made by Passion for Sweet in Boca Raton, Fla. The giant cupcake was sponsored by Big Top Cupcakes -- a company that makes giant cupcake molds for home baking -- as part of the Think Pink Rocks breast cancer fundraiser.

Of course, this cupcake knocked off a previous title holder. Check out that photo after the jump.

Continue reading World's Largest Cupcake Just Got Bigger

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]]>floridaguinness book of world recordsGuinnessBookOfWorldRecordsworlds largest cupcakeWorldsLargestCupcakeSara Bonisteel2009-10-06T17:00:00+00:00Breaking the Bank with the CoffeeMeisterhttp://www.slashfood.com/2009/10/06/breaking-the-bank-with-the-coffeemeister/http://www.slashfood.com/2009/10/06/breaking-the-bank-with-the-coffeemeister/http://www.slashfood.com/2009/10/06/breaking-the-bank-with-the-coffeemeister/#commentsFiled under: ,

How much are these beans worth? Photo: Erin Meister.
Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is part of a series of tips for the caffeine-addicted.

Kobe beef, aged single-malt Scotch, a $1,000 pizza -- there's seemingly no limit on how much a foodie will spend on the ultimate taste experience.

So how about a nice, steaming hot cup of coffee ... for $10, or more?

Not unlike its more respected buddy made from fermented grapes, exceptional, rare and just plain wacky coffees have begun to fetch higher prices all over the world. Panama's now-famous farm Hacienda la Esmeralda, for instance, has been commanding record prices for its green beans, setting world records for auction sales in 2004 ($21/pound), 2006 ($50.25/pound) and 2007 (a whopping $130/pound).

But is it a matter of simply being impressed by the price tag, or is there something to these top-shelf beans? Read on to find out.

Continue reading Breaking the Bank with the CoffeeMeister

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]]>coffeecoffeemeisterEsmeraldaSpecialexpensive coffeeExpensiveCoffeegeisha coffeeGeishaCoffeehacienda la esmeraldaHaciendaLaEsmeraldaKopiLuwakPTs coffeePtsCoffeeErin Meister2009-10-06T11:00:00+00:00Lucky Clover with the CoffeeMeisterhttp://www.slashfood.com/2009/09/29/lucky-clover-with-the-coffeemeister/http://www.slashfood.com/2009/09/29/lucky-clover-with-the-coffeemeister/http://www.slashfood.com/2009/09/29/lucky-clover-with-the-coffeemeister/#commentsFiled under: , , ,



Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is part of a series of tips for the caffeine-addicted.

Well, what do you know? Clovers really are lucky.

Of course, I'm not talking about the four-leaf kind, though that type's pretty rare, too. No, I mean the Clover coffee maker, a high-tech gadget that dropped jaws all over bean circles a few years ago, with its deeply sophisticated, digital one-cup-at-a-time brewing (not to mention the $11K price tag).

At first, the machines were the pride of the serious coffee lover, with independent cafés snapping them up as a way of showcasing artisanal coffees one by one, instead of losing them to the murky depths of an insulated thermos. But when Starbucks bought the Clover technology last year, the funky-looking little metal boxes were suddenly less and less available to your average café owner, becoming proprietary to the green mermaid.

So why is this lucky? Because it started a revolution. Or, more accurately, a renaissance. Read more about getting lucky with cup-at-a-time coffee after the jump.

Continue reading Lucky Clover with the CoffeeMeister

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]]>cafe grumpyCafeGrumpycloverclover coffeeclover coffee machineCloverCoffeecoffeecoffee brewingCoffeeBrewingcoffeemeisterstarbucksErin Meister2009-09-29T15:00:00+00:00What Do Vending Machines Say About Corporate Culture?http://www.slashfood.com/2009/09/24/what-do-vending-machines-say-about-corporate-culture/http://www.slashfood.com/2009/09/24/what-do-vending-machines-say-about-corporate-culture/http://www.slashfood.com/2009/09/24/what-do-vending-machines-say-about-corporate-culture/#commentsFiled under: , , ,

A peak inside a vending machine.
Peek inside a vending machine. Photo: salimfadhley, Flickr.
What do AOL's vending machines look like? "White Castle burgers, five different varieties of Hot Pockets, Klondike bars and Oreo ice cream bars next to a sign offering a discount for Weight Watchers. I think it's safe to say that our vending machine area is being used as a Skinner box," reports Kristyn, a fellow AOL employee.

One employee's behavioral experiment is another's paradise. "I'm really, really jealous," says Jon over at MTV Networks, after being informed of AOL's snack excesses. Featuring far more pedestrian fare like Rice Krispies Treats, Nacho Cheese Doritos and Reese's Pieces, MTV's vending options won't turn any heads. Jon laments that the only real stand-out is the 25-cent can of Coke. "I guess that proves that international conglomerates are in cahoots!" he says. Or it's just a ploy to keep people awake and alert for optimum productivity.

Other big companies aren't faring much better. Jen gave us the scoop on IBM's snack selection, which was similarly standard, with plenty of chips, candy bars and the like. Still, they do try to push some healthier options. "There's a green leaf next to anything that is considered a 'balanced choice,' " says Jen. "It shows IBM's effort in trying to bring about some healthy options to a typically unhealthy way to get food." Don't expect to see any quarter Cokes, though. "The prices are really high, almost $2 for a small bag of chips," she notes. "Price alone would be the reason I wouldn't purchase from the vending machines." Maybe this is IBM's way of discouraging vending machine snacks in favor of fresh fruit or brown-bagged options?

Continue reading What Do Vending Machines Say About Corporate Culture?

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]]>candycandy barschipscorporate cultureCorporateCulturesnacksvendingvending machinesMike Pomranz2009-09-24T14:00:00+00:00Foodies Take It Outside for Campground Contesthttp://www.slashfood.com/2009/09/15/foodies-take-it-outside-for-campground-contest/http://www.slashfood.com/2009/09/15/foodies-take-it-outside-for-campground-contest/http://www.slashfood.com/2009/09/15/foodies-take-it-outside-for-campground-contest/#commentsFiled under: ,

campfire
Photo: terren in virginia, Flickr.
So much for putting a wiener on a stick and calling it dinner.

Campground cooking, once the province of anyone who could wrap a potato in tin foil, is becoming increasingly sophisticated. Vicki Loughner, who's coordinating the 2009 South Carolina Campground Cookoff, reports it's not uncommon for campers today to get cracking on a recipe for spinach sausage quiche.

"They are very serious about the cooking they do," Loughner, project manager for the Old 96 District Tourism Commission, says of the teams registered for this weekend's competition. "When you look at their food, you'd never know it was cooked over a campfire."

In pursuit of the $500 prize, some entrants this year have purchased their own Big Green Egg, the fetishized grill with the startling price tag. But Loughner says it's not just the promise of riches that's inspiring outdoorsy gourmands to up their dinner game. According to Loughner, more and more South Carolina campers are applying their "Top Chef" sensibilities to campground menu planning.

Continue reading Foodies Take It Outside for Campground Contest

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]]>big green eggBigGreenEggcampground cookingCampgroundCookingcampingcampside cookingCampsideCookinghannaraskinOutdoorCookingsouth carolinasouth carolina campground cookoffSouthCarolinasouthcarolinacampgroundcookoffHanna Raskin2009-09-15T13:00:00+00:00Ruby Tuesday Tests New Brunch Menuhttp://www.slashfood.com/2009/08/28/ruby-tuesday-tests-new-brunch-menu/http://www.slashfood.com/2009/08/28/ruby-tuesday-tests-new-brunch-menu/http://www.slashfood.com/2009/08/28/ruby-tuesday-tests-new-brunch-menu/#commentsFiled under: ,

ruby tuesday
Photo: Orlando's World of Photos/flickr.
If eggs Benedict is what you're after this Sunday morning, you may have to look no further than the nearest Ruby Tuesday.

Based in Maryville, Tenn., the restaurant chain is expanding testing of its brunch menu on Aug. 30 to hundreds of locations across the country in the wake of a successful run in some 50 Ruby Tuesday restaurants this summer, Nation's Restaurant News reports.

Locations offering brunch will open two hours early, at 9 a.m., and offer brunch until noon. The regular menu will be available starting at 11 a.m.

Continue reading Ruby Tuesday Tests New Brunch Menu

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]]>brunch menuBrunchMenuruby tuesdayRubyTuesdaytestJennifer Lawinski2009-08-28T16:30:00+00:00'What Would Brian Boitano Make?' Something Sassy, Apparentlyhttp://www.slashfood.com/2009/08/24/what-would-brian-boitano-make-something-sassy-apparently/http://www.slashfood.com/2009/08/24/what-would-brian-boitano-make-something-sassy-apparently/http://www.slashfood.com/2009/08/24/what-would-brian-boitano-make-something-sassy-apparently/#commentsFiled under: ,


cereal
Brian Boitano at breakfast.
Photo: Food Network
So pop culture has come to this: A former figure skater perhaps best known for being a goofily ironic punchline to a "South Park" song has his own show -- and it's a cooking show. Die-hard foodies, take note: "What Would Brian Boitano Make?" is not for you.

This is not to say it operates at Sandra Lee levels of non-cooking: At no point does Brian (whom we interviewed) crack open a packet of supermarket taco seasoning for some zing or create a lush tablescape out of freshly raked autumn leaves. But it is, shall we say, a little on the frothy side for anyone wanting to learn the proper way to braise a quail. (Though the guy sure knows how to strain his juices for a mango-tini.)

No, this is one of those "lifestyle" shows the Food Network is so adept at churning out -- more tailored to the host's persona and his or her niche than anything else. And to judge by the first episode, Brian's self-professed niche would be San Franciscan guys who like to entertain their single girlfriends, prepare fussy little crudités and "ride bikes on rainbows!"

Continue reading 'What Would Brian Boitano Make?' Something Sassy, Apparently

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]]>brian boitanoBrianBoitanofood networkFoodNetworkrecaptelevisionwhat would brian boitano makeWhatWouldBrianBoitanoMakeMichael Thomas Hastings2009-08-24T11:00:00+00:00Facebook, Twitter and Raging Foodieshttp://www.slashfood.com/2009/08/20/facebook-twitter-and-raging-foodies/http://www.slashfood.com/2009/08/20/facebook-twitter-and-raging-foodies/http://www.slashfood.com/2009/08/20/facebook-twitter-and-raging-foodies/#commentsFiled under: ,

Facebook and Twitter logos
Logos courtesy of Facebook and Twitter
With the advent of Facebook and Twitter, everyone's a critic. Both social-networking sites are littered with "Just ate this -- amazing!" and "Just drank that -- delicious!"

Spreading opinions across the globe is easier than ever nowadays. But those posting bold proclamations in status updates -- such as declaring Heineken "quite possibly the best-tasting beer ever" -- shouldn't be surprised if they draw the (to our minds, hilarious) ire of a raging foodie, as this poor Facebook user did.

Although entering a "best beer" battle with a Heineken in hand may be the culinary equivalent of attempting to slice up a sirloin steak with a plastic knife, social-networking sites certainly do offer up a great new forum to wage culinary warfare. Just be careful what you type: This ain't your grandmother's dinner table.

Nowadays, the whole world could be watching. What if that cute girl from the laundromat Googles you and finds your deepest, bubbliest, Heineken-filled thoughts? We shudder at the notion. Still, the debate is half the fun. What's the one beer you'd go to battle for? Comment if we missed it.

[via Reddit]

View Poll

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]]>beerbest beersbest tasting beerFacebookheinekensocial networkingstatus updatestwitterMike Pomranz2009-08-20T14:00:00+00:00Personal Chef Diploma Program Debutshttp://www.slashfood.com/2009/08/18/personal-chef-diploma-program-debuts/http://www.slashfood.com/2009/08/18/personal-chef-diploma-program-debuts/http://www.slashfood.com/2009/08/18/personal-chef-diploma-program-debuts/#commentsFiled under:


chef
Photo: mccun934, flickr
Acknowledging that many culinary mavens who relish chopping, seasoning and sautéing don't have the same affinity for drinking, cursing and not sleeping, Kentucky's Sullivan University this summer introduced a diploma program for chefs looking to avoid the prototypical commercial kitchen experience.

The program, billed as the first-ever for private and personal chefs, was developed in collaboration with the American Personal & Private Chef Association. While other culinary schools have tacked on similar training courses to their standard curriculums, no other program has so aggressively targeted prospective personal chefs. APPCA founder and executive director Candy Wallace believes the Sullivan University initiative represents a watershed moment for the personal chef industry, which she predicts will flourish over the next five years.

"This for me is the future," Wallace says. "It's going to be huge."

Continue reading Personal Chef Diploma Program Debuts

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]]>Hanna Raskin2009-08-18T13:00:00+00:00Louisiana Cuisine Goes National Post-Katrinahttp://www.slashfood.com/2009/08/13/louisiana-cuisine-goes-national-post-katrina/http://www.slashfood.com/2009/08/13/louisiana-cuisine-goes-national-post-katrina/http://www.slashfood.com/2009/08/13/louisiana-cuisine-goes-national-post-katrina/#commentsFiled under: , ,

gumbo
Jambalaya. Photo: madaise, Flickr

Red Lobster this summer became the latest fast-casual chain to dip into the bayou for a promotional menu item, reflecting a mainstreaming of Louisiana flavors many experts attribute to the continuing diasporas of chefs displaced by Hurricane Katrina.

Red Lobster, which has introduced many American landlubbers to seafood through its 600-plus locations, recently debuted a "New Orleans jambalaya," made with shrimp, sausage and "Creole seasonings." Earlier this year, O'Charley's tested a Cajun-spiced shrimp salad, while Chili's tried to lure customers by slashing the price of its Cajun chicken pasta. And Uno Chicago Grill set its sights south with a NOLA-beholden menu featuring a shrimp po' boy, bananas Foster and an andouille-sausage flatbread.

"Cajun-Creole is one of the most important regional cuisines in America, and more and more people are more educated about it than they've ever been," says Randy Cheramie, associate dean at Nicholls State University's John Folse Culinary Institute in Thibodaux, La.

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]]>alabamabayouCajunCreoleHurricane KatrinaHurricaneKatrinakatrinalouisianaPaul PrudhommePaulPrudhommeHanna Raskin2009-08-13T17:00:00+00:00'Mad Men' Party Guidehttp://www.slashfood.com/2009/08/12/mad-men-party-guide/http://www.slashfood.com/2009/08/12/mad-men-party-guide/http://www.slashfood.com/2009/08/12/mad-men-party-guide/#commentsFiled under: , , ,

martini
Photo: Heath Fradkoff
Been seduced by "Mad Men" yet? Have Frankie Valli on repeat on the Hi-Fi? Find yourself buying dusty vintage TV trays decorated with mallards? Drinking a gin martini, up, for dinner?

OK, we're projecting. Half the Slashfood staff is enamored with the show (see New York Magazine's handy primer) that is about to plunge into its third hard-drinking, heavy-philandering, Gotham-glamorizing season this Sunday. We are over the moon about the style, the cocktail culture, and those insane retro recipes.

It's the perfect excuse for a cocktail party (especially a costumed one), so bust out the pearls and heat up the curlers -- or grab the fedora and tiepin -- because it's totally OK to drink with friends on a Sunday night. No one batted a heavily lined eye at such a thing back in the day.

Our party primer, with tune selections, deviled eggs and LeNell's perfect martini, after the jump.

Continue reading 'Mad Men' Party Guide

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]]>cocktail hourCocktailHourdeviled eggsDeviledEggsliquormad menmad men partyMadMenMadMenPartymartinisparty guidePartyGuideAlex Van Buren2009-08-12T16:00:00+00:00