At one time, you could only find these slightly tart members of the tomato family in Latin American grocery stores. But today, if you check out the produce section of your local supermarket, chances are you'll fine them right next...
Filed under: Beef, Pork, Europe, Italy, Meat Preserved meat counter at an Ipercoop supermarket in Italy. From Flickr user cary b's Flickr. I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening. Previously-- Midnight Sausage: Donaueschingen, Germany Permalink | Email ...
It is always important for us to share about people who are gaining stunning health improvements because of low-carb living. For all the talk about low-carb diets that happens, the subject is generally exclusively focused on weight loss while bemoaning...
the lines around the corner at Magnolia Bakery were bad enough. Now the AP reports on a new bakery-born, sweet-tooth obsession: The bake shop boom that has fueled the oh-so-retro love affair with cupcakes has spawned a new albeit...
Clicking in to the Slice inbox today, we've got ...
I just discovered the same way Columbus discovered the new world, since really it was there the whole time! Anyway, cool. I love pizza. Though I am pretty married to just getting plain slices. Toppings are for suckers!
But anyway, your site reminds me of my mom's photo obsession: pictures of pizza places. I don't know why, but she always takes photos of pizza signs when she travels. It's gotten to the point that I take them for h...
Filed under: Business, On the Blogs, New Products Alton Brown, one of my absolute favorite culinary personalities, is helping GE to help make your life easier. He's worked with the company to develop a line of Trivection ovens, which combine microwave, convection, and thermal heating methods. According to Cnet's Kitchen and Appliances blog, Alton worked with the engineers who designed the line of ovens to help them figure out how to create a better oven. He even taught them how to cook so the...
I well recall the first egg laid by our pet chicken, Harold, ---OK, we were ignorant back then--- in Belgium. It was oddly wet and oblong in shape. We urged Harold to try harder, and so she did--the next egg...
Call this Battle of the Reduced Calorie Coffee Shop Smoothies. The contenders: the new Starbucks Vivanno Orange Mango Banana Smoothie versus Dunkin Donuts Reduced Calorie Berry Smoothie. We talked about Starbucks Vivanno over at Food-Notes.com when it was introduced...
Now look at the low-carber who's been blocked as "spam" I am livid right now with the hosting site of my blogs right now and it has forced me to make a decision I really hoped I wouldn't have...
I feel like I havent been putting my Asian-ness to good use on The Impulsive Buy. Crashing my car last month was proof that Im giving credence to my heritage in my day-to-day life, but I wanted to take that Eastern expertise to a food review. Luckily for me, Wal-Mart sells various ethnic cuisines of [...] ShareThis ...
Filed under: Books, On the Blogs I started reading Waiter Rant sometime in the fall of 2004. I was stuck in a job that wasn't particularly busy and so I would pass the hours reading blogs and exploring the internet (the boredom I experienced at that job is what prompted me to start blogging, which eventually led me here to Slashfood). Having never worked in a restaurant, I was fascinated by the stories that the Waiter posted and would check back every day, hoping for a new post (this was long...
So you're visiting the Holy Land, huh? First thing you're gonna do is grab a slice, right? Of course you areyou're a Slice reader, after all. Well, if you need to know where the best places are, Jerusalemite runs through six of 'em. The best? Big Apple Pizza, wouldn't ya know?
At first glance, it appears that someone did a lot of shopping at one of the myriad of tschoky stores that litter Times Square. New York license plates and Statue of Liberty figurines ordain the walls and co...
Filed under: Slashfood Ate It's Friday afternoon. It's August. I, for one, would rather be at home doing something interesting with the quart of blueberries that have been patiently waiting on the bottom shelf of my fridge for the last week than sitting behind my computer. However, someone must hold down the internet, and so I carry on, doing a little work for my real job and searching the internet for tasty bits to keep you Slashfood readers salivating.
Of the many things I love abo...
I have no idea why I didn't think to ask this sooner. So let me put it out there for you right now...what is your favorite type of whisk(e)y?
For you hardcore whiskey enthusiasts out there, I've added a few additional categories from the basic set of Scotch, Irish, Canadian, and Bourbon. I'll admit that I could have delineated further by adding specific regions on there, such as Speyside, the Lowlands, or Islay. But instead, I'll let you do that for me in the comments.
For me, right now, I ha...
Filed under: Restaurants, Recipes, Magazines, Gin Last night I went to a party at James, a lovely little restaurant in the Italian Market section of Philadelphia. It was in celebration of the fact that the chef and co-owner James Burke had been named one of Food & Wine Magazine's Best New Chefs for 2008. It was a far swankier event than I am accustomed to attending, but ended up being lots of fun (even though I forgot to change out of my flip flops before I left the house and so spent som...
It's Fiesta ( Old Spanish Days ) time here in Adobe Disneyland! It all begain in the 20's...and in 1935, the Gumm Sisters starred in a little short Oscar Winning film highlighting our little festival, La Fiesta de Santa Barbara. I love going down to "El Mercado" and picking up a fish taco (or two) and a couple of churros. The delights : The dancing people (flamenco and folklorico), the dancing horses, palominos galore, the colors, the smells, the music. The hellishness: Los borrac...
Filed under: Cookbook of the Day Earthbound Farm, the company that started out on a small farm selling organic raspberries, has become one of the nation's largest producers of organic fruits and vegetables. They created the bagged salads that have become staples for so many of us (although sadly, their spinach was thought to have been the source of the E. coli outbreak in 2006) and made organic foods widely available. In 2006, Myra Goldman, one of the founders of Earthbound Farm wrote (along...
Dr. Julie Palmer says don't get fooled into drinking OJ What could be healthier for you than a icy cold glass of orange juice, right? What could be more Americana and good for you than that?! I mean it...
Some of my readers must be related to Crazy Harry I'm gonna be dating myself a bit with this reference, but do you remember the old Jim Henson television program called The Muppet Show? We all know Kermit the...
Superchef Eric Ripert discovers burger inspiration in McDonald's hamburgers, at least in terms of their design: While he can't say the flavor is great, he praises their size and proportions, the scale of their toppings, and their uniform consistency.
Filed under: in sixty seconds
There is trouble in Gordon Ramsay paradise as Marcus Wareing lashes out at the man he's worked with for almost two decades.
Although it's a bit out of the way for most of the hordes of up-all-night Torontonians, the city is getting its first 24-hour Montreal bagel shop.
What happens when you merge tacos and pizza? You get Say `Olé' Pizza.
With the Olympics on the way, street meat just can't be seen in China!
Beer straight ou...
The New York Times editorial page slams the Bush administration for its treatment of the hundreds of illegal workers arrested at the Jungle-like Agriprocessors slaughterhouse in Postville, Iowa: "By treating illegal low-wage workers as a de facto criminal class, the...
Filed under: Diary of a Distiller Building our brewery and distillery is much like building a wall. first you have to lay the foundation. Then the first course of bricks, then corners, edging, etc. If you goof up in one area, it affects the whole thing. So you have to tear it down, correct the problem or make the change, and start all over again. As you can see above, we are taking apart every piece of equipment, one by one, and cleaning sterilizing them, replacing any wort out or broken par...
A New York man was arrested Thursday after he allegedly claimed in a series of YouTube videos that he had poisoned millions of bottles of baby food because he wanted to kill African-American and latino children.
Filed under: Breakfast, Recipes, Books, Bakeries Several years ago, I spent some time working at a medical school. It was the kind of job where there were lots of morning meetings and at least once a week I found myself trekking to other schools for some planning powwow. One of the few benefits to these meetings were that the host school often served breakfast-y treats. Most of the time it was just an assortment of dough-y bagels or supermarket donuts, but once, someone was feeling generous a...
Help Us Out Grilling The Grillworks - Uber Grilling Madness Kitchen Gadgets Professional Multi-Chopper Drop Stop Tea Strainer - No More Tea Pools Peugeot Electric Wine Opener Rainbow Colored Silicone Flat Whisk Knives Kuhn Rikon Bread Knife - Non-stick and Colorful Large Appliances Range Kitchen Concept - Wok Not Included Reviews Review: Guyot Designs Meal Gear - Squishy Nesting Bowls Serving Wares Summer Splash Corn on the Cob Dishes R...
Dolce Gusto Arrives for Review Krups Nescafe Dolce Gusto Single Serve Coffee Maker Coming to US T Disc Reviews Review: Nabob Latte T-Discs for Tassimo Tassimo & T-Discs More Tassimo Bosch Event Pictures Review: Nabob Latte T-Discs for Tassimo More Tassimo Bosch Pictures and Info Tassimo Bosch Hot Beverage System - Pictures and Info from the House Beautiful Kitchen Event New TASSIMO Brewer by Bosch Showcased at Exclusive House Beautiful Kitchen of the Year Event...
Filed under: Dinner, Summer After a number of months of hemming and hawing, I finally bit the bullet and joined an organic home-delivery fruit and produce service. It's awesome, and completely worth it. However, it means that I have to keep on top of my cooking. With this week's box scheduled to arrive this afternoon, I needed to clear out the remaining pieces of last week's score. That meant finding a use for some broccoli. Seeing that I was also craving one of my super-delicious elk burger...
Think of everything you love about Candy Addict - reviews, Top 10 lists, news, etc. Now, apply all of that to snacks. What do you get? Snackerrific!
Candy Addict is proud to announce the unveiling of our new sister site, Snackerrific.com. From potato chips to ice cream, you’ll find something to whet your appetite and tickle [...]
Sam the Cooking Guy -- who boasts on his website that "with no fancy equipment and by speaking English instead of chef-speak,'" he's "sort of the everyman of television cooking" -- may want to tone down the "regular guy" routine next time he's on The Today Show. Which isn't going to happen anytime soon. Eater points out that his most recent appearance did not go well.
Well, it's about time somebody said something. Watch the entire awkward segment here. ...
Aug. 1, 2008 (7:03 PM EST) 
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