"take out" news and stories

Call it fast food with a conscience or even just food for thought. A trio of Pittsburgh-based artists, the Associated Press reports, have opened a take-out restaurant in the city's East Liberty neighborhood. The catch? Well, as you might have guessed, with artists running the place there's more than one.

First, the sign advertising the place is in Farsi, so unless you're fluent, you can be forgiven for missing it. Second, there's only one item on the menu. For now, it's a $5 kubideh, a traditional sandwich from Iran made from grilled ground beef spiced with turmeric, cumin and cinnamon, topped with fresh basil and mint and wrapped up in a piece of homemade barbari bread. And instead of asking whether you'd like fries with that (not an option anyway), don't be surprised if the guy behind the counter starts chatting you up about your views on American foreign policy.

Welcome to the Conflict Kitchen, which according to its website, "only serves cuisine from countries that the United States is in conflict with." So if Middle Eastern fare isn't your thing, you can wait a few weeks, when the restaurant will switch its featured offering to a dish from yet another of America's favorite foes, such as North Korea or Venezuela.

Obviously, this isn't your ordinary ethnic take-out joint.

A steak delivery chain that's closed half its outlets is pinning its turnaround hopes on a state that seems perpetually starved for beef.

"If you can't make a steak delivery system work in Texas, then something's very wrong," concedes Mark Kime, who opened the state's first Steak-Out in Fort Worth late last month.

The Steak-Out concept -- summarized on the company's Web site as "from our grill to your door" -- was created in 1986 in Alabama by David Martin, who helped grow the chain to 70 stores. There are now a mere 30 outlets spread across a dozen Southern and Midwestern states.

According to a recent story in the Fort Worth Star-Telegram, the chain shut down 10 stores over the last 18 months for under-performing and failing to comply with company standards. Chief Operating Officer Peter Petrosian told the paper that Steak-Out plans to revitalize its operations by recruiting more franchisees like Kime, who's spent 17 years in the restaurant business.

McDonald's bag. Photo: brutal, Flickr.

Would you like some drugs with that?

A Charleston, S.C., teen says he was given a loaded handgun and bags of marijuana in his McDonald's drive-thru order, WCSC-TV reports. The 18-year-old and his cousin received the .45-caliber handgun and the pot on Aug. 29 at a McDonald's on Savannah Highway.

"The gun and the marijuana was inside of a brown bag sitting inside of a McDonald's bag," said Kathy Rivera, the mother of the teen. "And they noticed they had three bags, and there were only two people in the car, so when he opened it, he noticed it."

The gun and drugs were meant for the car behind theirs in the drive-thru line, police said. The car followed the young men to a gas station, where one man approached the teen and demanded he give them the McDonald's bags, which the teen did. He told his mother about the incident the next day, and she contacted the restaurant.

A police report was filed. Charleston police tell Slashfood they're still investigating, though no arrests have been made.

Have you ever received something you didn't order at the drive-thru? Tell us about it in the comments below!

[Via WCSC-TV]

This year, the big question for Thanksgiving is not about how to make the gravy, keep the turkey moist or whether to serve yams or mashed potatoes with dinner, but whether dinner is going to be cooked at all. According to some food researchers, "Everyone wants to know: How do I get out of this and still make it seem homemade?" Their solution is to order the whole dinner in.

It's a sad thought for those of us who enjoy cooking in general or at least enjoy cooking for a special event with friends and family. Last year, 5 percent of consumers in the US ordered Thanksgiving to-go, and this year more than 6 percent are expected to do so. They order from local upscale restaurants or natural food grocery stores, if they're looking for organic or free-range birds. Some order the whole meal online and have it shipped to them. Others opt for make and take meal assembly stores or even local fast food places. And about 20 percent of all those who order in try to take credit for the meal.

Is it really so difficult to cook something yourself, especially considering there are so many resources to help? I know that there are at least a couple of people in my own family (who shall remain nameless) who really prefer to buy the dinner, not make it, if anyone will be heading to their house. Do you prefer to do Thanksgiving it this way, or do you stick with tradition?

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The average family seems to get carry-out food far more often than any time in the past, and the number one reason cited is convenience. It seems easier than cooking at home, since there is no planning and no shopping required. One Chicago family realized that they got take out meals just about every single day and Mary Ann Schultz suggested to her husband and son that they try going for 30 days without carry-out. They didn't have a problem affording all their meals, as both Schultz and her husband are well-employed, but she wanted her son to actually experience "family meals" as she did growing up.

The family took on the challenge and, after a rocky start, they learned to plan meals and write out shopping lists. They learned to stock the freezer and pantry so that they would have options at home. Quick-fix cookbooks were helpful for providing inspiration and do-able recipes for an inexperienced cook. You can take a look at her ongoing journal to see how the challenge went from day to day.

Overall, the family learned that cooking at home was just as tasty as restaurant food and they enjoyed it more. They saved over $200 and Mary Ann lost 7 pounds during the switch. They're probably not going to cut it out completely, but perhaps their challenge could lend a bit of inspiration to anyone else who uses the "carryout menu folder...as a crutch for meals."

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