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Posts with tag Arizona

What's On Tap, Phoenix / Scottsdale / Glendale - Yard House

Yard House website header
A weekly look at the draft selection at beer-friendly bars across the country.

I'm spending the holidays in Phoenix, Arizona. One thing I immediately noticed is Phoenix has quite an affection for big box retailers and massive restaurant chain locations. Lots of land out here I guess. Fitting then that many of the city's "top beer bars" as determined by sites such as this one are nationwide brewpubs like Rock Bottom or BJ's Restaurant & Brewhouse. And though I'm sure a number of great independent beer bars exist in the Phoenix metropolitan area of which I'm guessing savvy and enraged commenters will be happy to enlighten me, I thought this a perfect opportunity to give one chain its due.

Whereas most chains' beer selections tend to lean towards the uninspired, some -- such as Yard House Restaurants -- have managed to excel. Along with locations in California, Colorado, Florida, Hawaii, Illinois, Kansas, Nevada and Texas, Yard House has three locations right here in Arizona. Every location boasts between 100 to 250 beers on tap, and yes, though many of them tend to be pedestrian (you'll likely find Michelob Ultra on every list) with such a large selection even the most discerning beer connoisseurs can find something that will pacify them.

After the jump, find some insights into how Yard House selects their beers and a link to their massive draft list.

Continue reading What's On Tap, Phoenix / Scottsdale / Glendale - Yard House

Cattle branding in Arizona

image of cowboys branding cattle in arizona
I recently went to Arizona to eat some BBQ and drink 12 packs of Fresca, drive through river beds, trot ignorantly on a stubborn horse (groin = bruised), and of course, photograph cattle branding.

Although I am not a big advocate of red meat, I wasn't squeamish during the dance of burning leather, even though the smell permeated for a few hours after the event. I met some amazing cowboys who have been working the land their entire lives, and much to PETA's amazement, confessed a sense of respect for the animals. Unlike most of the cattle in the country, detrimentally being fed corn and forced into claustrophobic pens, these rodeo cows roam fresh Arizona soil and eat actual grass... and now they have an aesthetic sear to match their posh lifestyle.

Click on the photo above for the entire gallery.

These people really love chicken

Chick-fil-AWould you sit all night in a parking lot to get free combo meals?

That's what over 100 people did in Phoenix yesterday. They stayed overnight in the parking lot of Chick-fil-A to get 52 free combo meals. The doors opened at 6:30am and the customers (who brought along tents and sleeping bags and TVs so they'd be at home in the parking lot) walked through the door for their free meals. Reminds me of that Seinfeld episode where Jerry dated the woman who worked in the soup kitchen and he was amazed that people would eat soup all day, even in the morning.

Wait a second, 100 people got 52 free combo meals each? Is that what the article says? Yikes.

[via The Obscure Store & Reading Room]

Lettuce recalled over E.coli concerns

Only a few days after we were told that it was once again safe to eat spinach, the FDA issued a recall on lettuce from the Salinas-based Nunes Co. The recall only applies to lettuce purchased from October 3-6 in seven western states: Oregon, Idaho, Montana,California, Nevada, Washington and Arizona, and "the recalled lettuce was packaged as "Green Leaf 24 Count, waxed carton," and "Green Leaf 18 Count, cellophane sleeve, returnable carton." Packaging is stamped with lot code 6SL0024."

The reason that the lettuce was recalled was due to a concern over a possibly E.coli contamination in the water supply to the fields, although no E.coli has been found in any of the lettuce and no people have reported illness. The owner of the family-run company says that they have strict safety protocols, which were strengthened when the "spinach scare" broke out.

At this point, all lettuce covered by the recall should be off shelves, but it could be a good idea to check the bags in your fridge just in case.

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Secret of the South: Sweet Tea

I was talking to tea-dom's own Emily Thomas about how I loved the weird iced tea she'd made, and to explain the difference between it and mere Snapple. Emily did her impression of Dolly Parton as Truvy Jones in Steel Magnolias exclaiming, "Sweet tea! It's the house wine of the South!"  I shrank back in horror, but then realizing her Dolly impression was over, made a gesture for her to please continue.

"When, I look back on any given memory of my childhood in Florence, South Carolina ," she began, "my mother always seems to appear out of nowhere to refill all of our glasses with sweet iced tea. We drank it more than we drank water.

"This did not seem strange to me until I moved to New York. I ordered sweet tea in a restaurant and the waitress gave me a funny look and said, 'We don't have sweet tea. We have tea and we have sugar.'

Continue reading Secret of the South: Sweet Tea

The extreme cuisine of Kaz Yamamoto

Chef Kazuki "Kaz" Yamamoto is on the cutting edge of cuisine. And by "cutting edge," what I mean is that he cooks rare, occasionally immoral, and sometimes outright illegal, foods for those who are willing to pay for them. Based out of Arizona, he travels to homes of rich and/or famous clients and plies them with previously untasted delicacies from his traveling "restaurant, known as "Le Menu". Because his client list includes government officials and gastronomes alike, Yamamoto says he has had few problems in the past obtaining locations, including restaurants, to hold his dinners. When Stephen Lemons, the Phoenix New Times food critic joined in a dinner, he sampled foods such as Saguaro cactus salad, made from the legally protected succulent; tenderloin of Bichon Frise, endangered pygmy owl, roasted and eaten whole, with entrails and bones intact; and nigiri-style seal sushi.

Other items that Yamamoto is famed for include chimpanzee stew (protected), grilled intestines of brown bear (poached from Yosemite), rhino genitals, gila monster, giraffe tongue, monkey tartare and a dozen variations on penguin meat.

Continue reading The extreme cuisine of Kaz Yamamoto

Stop and smell the packaging

AriZona Beverage Co., which produces a line of popular iced teas, is experimenting with some new advertising techniques. The company already uses bright, eye-catching labels and graphics and is now experimenting with adding scent to its packaging. AriZona is working on embedding the smell of its products inside the cap of its bottles, but other companies are using other technologies to appeal to consumers, like scented inks. The Washington Post reports that the sales industry is frantically trying to come up with new ways to lure shoppers into trying their products, as television ads are shown to be increasingly less effective.

Continue reading Stop and smell the packaging

Tip of the Day

Butterscotch sauce is a rich and buttery treat that makes a great seasonal dessert topper in place of chocolate or whipped cream.

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