Even if you’ve never watched a single episode of The Simpsons during its mammoth 24-year (and counting) run, you probably know that Homer Simpson loves to eat donuts. That and Bart not wanting people to have a cow are two of the most singularly iconic elements of the series. European fast food chain Quick is counting on Homer’s well known love for donuts to help anchor some new menu items. Their ‘Donut Burger’ is not actually a donut at all. Rather, it’s a burger that rests on a donut-shaped bun. I guess ‘Bagel Burger’ wouldn’t have had the same ring to it. Also on the Springfield-endorsed menu are ‘Cheesy Donuts.’ These actually are deep-fried and are filled with cheddar fondue. Mmm, donuts.
To say there has been a bit of a bacon resurgence in the past decade would be a supreme understatement. Everywhere you look there are new bacon products and new way to consume everyone’s favorite slabs of pork meat. Have we gone too far though? Before you answer, let me present some new evidence. That’s right. Bacon coffee is here.
Boca Java has just released a new blend named Maple Bacon Morning. The packaging states it is a “rich distinctive coffee with the home-cooked flavor of sweet maple and smoky bacon.” That sounds kind of, well, disgusting. Still, at least you can get the entire breakfast experience in one cup of joe.
So yeah. Bacon coffee exists. You can get a bag for around $8. What’s next? Putting it in salads and on top of burgers?
Superfoodnerd Milder here, reporting this month on Project D.I.Y. Yogurt. Let me start by saying that I came to this with some trepidation, scarred by a personal history of sour milk and thin, lumpy yogurts of my own making. I had read the articles (“better than anything you can buy!”), seen the blog posts (“idiot proof!”), followed the recipes — and the recipes had failed me. I knew I was in for a fight on this one.
And quite a fight it was. My first few attempts were utter travesties of spilled, wasted and spoiled milk. I killed my starter culture; I ruined my curd; I scalded my hand; I threw out my back. I would have cried, were I anything less than a steely-eyed superfoodnerd. No, I picked myself up, straightened my pocket protector and set to work. It took considerable research and tinkering, but ultimately I did manage to break through to yogurt — really, really good, smile-across-your-face yogurt. For all its difficulties, this was a project with a big payoff.
Continue Reading Super Food Nerds: How to Make Your Own Yogurt
We love ribs. We love sauce. And we love to lick our fingers, too.
It’s BBQ time.
There’s pork butt! There are baby back ribs! There are collard greens! There are Grilled Banana Bread Ice Cream Sandwiches (thank you!).
And, of course, there are the tunes. We compiled a great list of tracks to make your barbecue jam, including our favorites from Johnny Cash, John Lee Hooker and Elvis Presley.
Press “play” on this great playlist and enjoy (just make sure your hands are clean before you touch your device!).
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You can learn more about Andrew and The Beat Advisory at www.facebook.com/thebeatadvisory
Culinary school requires a lot of time, money and pressure, so we asked culinary students for their No. 1 “ah-ha!” moment or takeaway from class so you can benefit from what they learned — without enrolling.
Culinary Student: Larisa Alvarez
School: French Culinary Institute, January 2012
Confession: I think that we live in a very nonstick-pan-driven society, and the household that I grew up in was no exception. I’ve seen proteins, vegetables, sauces and soups cooked in nonstick pans for as long as I can remember. For a long time, I wondered: Why would anyone use anything else? During my nine months at FCI, we used nonstick pans on two occasions: omelet day and crepe day. Don’t get me wrong, there’s a time and a place for nonsticks, but in most professional kitchens, they are the exception rather than the rule. My “aha moment” was more of an “aha yearlong process,” but I finally learned that I don’t need a nonstick; a hot pan and a small amount of fat will keep the majority of my food from sticking. The transition was rough at first, and I still cringe when placing a piece of flaky fish in a normal pan, but the benefits are worth it. I can get a great sear, stick my pans in the oven when necessary, and I am not confined to wooden tools or a certain temperature level. Because, let’s be honest: What is cooking if you’re never allowed to turn the flame all the way up?
For more on the high-pressure ups and downs of culinary school, tune in to The Freshman Class every Monday at 10:30pm ET
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The majestic and faraway land of Canada is home to many a magical thing: moose, Neil Young and, of course, poutine. Poutine, to the uninitiated, is a heavenly mixture of French fries, gravy and cheese curd. Now it’s on a pizza.
Pizza Hut Canada has just unveiled something they are calling the Cheesy Beef Poutine Pizza. The name suits the pie here, as it features cheese, beef and poutine. Yes, that means it comes topped with a layer of French fries. File this one under “special occasions only.”
This poutine pie is part of a series of menu items celebrating Canada’s cultural diversity. Also on the docket? Pizzas that feature butter chicken, maple bacon and, for absolutely no reason at all, they are all offering a grilled chicken club pie. I guess that’s, uh, sort of Canadian.
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
When it comes to summer entertaining, there’s one crucial component to success: sangria.
Okay, maybe that’s just my opinion, but nothing quite says “good host” like a pitcher of chilled red wine bursting with textured, alcohol-infused fruit. It’s a laid-back bevvy that’s easy to drink and even easier to make for a crowd.
The three main components to this playful patio beverage are wine, fruit and a spirit. In this version, a Spanish Rioja is mixed with either orange liqueur or brandy and is chock-full of plump, black cherries, orange and lemon slices, and fresh peaches. Top with chilled soda water to taste, and serve over ice. Since summer means that all sorts of fruits and berries are at their sweetest and juiciest, feel free to adjust the recipe according to what’s in season at your market. This sangria will benefit from just about any ripe summer fruit you have on hand.
Bottoms up, folks.
Continue Reading Thirsty Thursday: A Summery Sangria
We crafted some supersized sandwiches, inspired by this summer’s big superhero blockbuster movies, like Man of Steel (Super Grilled Ham and Cheese with Red, White and Blue Smoothie), The Wolverine (Shredded Beer Braised Beef Sandwich with Poutine) and more.
Flip through the photos and get the recipes.
Some of our stars share what they love most about the summer season. Their answers will inspire you — and make you laugh.
Get 100 ways to love summer.