There is nothing worse than being stranded in the middle of nowhere and forced to consume subpar coffee. That stuff doesn’t even work! It may as well be called ‘anxiety juice.’ But what else are you going to do? It’s not like you can carry everything you need to make a great cup of coffee right in a little briefcase thingamajig. Oh wait, you can.
Blue Bottle Coffee and messenger bag manufacturer Timbuk2 have teamed up to create this caffeinated travel kit, which contains Blue Bottle coffee beans, a Porlex coffee grinder, a Bonmac dripper and filters, two enamelware cups, and, of course, matching felt cup sleeves. Everything fits snugly together in a fancypants bag, like a focused and hard at work game of Tetris. You’ll be juked up on beans in no time, annoying friends and family alike by discussing your magnum opus.
If you have $179 laying around, and a hankering to drink high quality coffee around a campfire, then have a gander at this travel kit.
Around the Cooking Channel and Food Network offices, everyone is gearing up for this weekend’s 7th annual New York City Wine & Food Festival, beginning tonight. For four days, NYC will be taken over by food industry innovators cooking, speaking and feeding folks at nearly 100 different events across the city. Our brazen editors will branch out, attempting to cover as much ground as possible to report back to you hungry Devour and FN Dish readers on the festival’s happenings.
If you’ve never been to a food festival, it’s important to prepare yourself before diving into the gluttonous, glorious adventure that they can be. I recently had the opportunity to attend Feast Portland — a three-day food festival celebrating Oregon’s unique culinary culture — where I learned the hard way that even food editors have finite stomachs. And so, too, do you — so read on as I reveal 10 food festival truths to help you navigate the bottomless bites to come.
Continue Reading 10 Things You Need to Know About Food Festivals (and How to Survive Them)
This isn’t summer, folks. Gone are the easy days of slicing up raw cucumbers and tomatoes, sprinkling them with salt and calling it a meal. Fall vegetables take a lot more determination and know-how. Winter squashes —those vibrantly-colored gourds that double as centerpieces — are a case in point, with their intimidatingly hard shell. But once you crack your way in, delicious fall and winter dishes are yours for the making. So let’s eliminate those concerns:
How do I cut them? Use a sharp, large knife. Start to cut by placing the knife on top and giving it a good whack in the center of the squash. Cover the sharp end of the knife with a towel and rock the knife back and forth.
Continue Reading Squash Fears of Squash (and Make Awesome Squash Recipes)
Vampires, beware. Roasted garlic is nearly impossible to resist at this time of year, whether it appears as a toast topper or an enhancement to fluffy mashed potatoes. Roasting takes pungent and spicy garlic cloves and mellows them into a soft and buttery spread. Embrace this fundamental cooking component with five of our favorites.
Continue Reading Fall Fest: Roasted Garlic Recipes Worth Worshipping
Who doesn’t like a nice trip to the zoo? Those colorful, rambunctious peacocks are so adorable. The polar bears are so playful and not-at-all dangerous. The lions, tigers and bears (OM!) are an absolute delight. However, do you know what would be better than simply looking at all of those glorious creatures? Eating them! That’s what one zoo thinks, anyways.
Langau am Albis, a zoo south of Zurich, loves their animals so much that they are willing to slice them up and have them turned into culinary delights by a team of chefs. Isn’t that nice of them? Apparently it’s a form of population control, as so many new animals are born in the zoo each year. It also works with that whole ‘teaching your children the cruelty of life’ thing, if that’s your bag.
Don’t worry, however. Your beloved rhino isn’t being turned into a kebab. The zoo’s officials mostly stick with game animals such as deer, featured in the delicate Venison in Cognac Sauce, and boar, who takes a star turn in the aromatic Braised Wild Boar with Mashed Potatoes and Seasonal Vegetables. That’s something, sort of.
Before you think we’ve lost our minds by sticking fried chicken on a cake, give us a second. There’s a new match for fried chicken in town — well, sort of. Next time you want to fool your friends, or you’re going to a birthday party for a buttermilk-battered fiend, whip up a batch of faux wings for this incredible “Fried Chicken” Cookie Pop Cake
. Blend white chocolate biscuits or any cream-filled cookie with cream cheese and mold the smooth mixture into ball and stick shapes. To create the look of a drumstick, pinch together the stick, the larger ball (for the meaty end) and a smaller ball (for the opposite end), then after they set in the freezer, ice the cookies with a cream cheese, butter and brown sugar icing. For the finishing touch, roll the wings in crushed cornflakes for the just-fried, crispy effect, and serve them on top of the cake with a spoonful of raspberry compote “ketchup” for dipping.
For more ways to fry up sweet desserts, check out these fried favorites from Cooking Channel:
Burgers. Some people like them simple. They want the patty itself to do the talking. Other people, however, treat them like a canvas, topping them with anything and everything they can think of. This burger is definitely in the latter camp. As a matter of fact, it’s just about the craziest burger in recent memory.
The Nerd Lunch Burger, created by Nick at Dude Foods, is a massive testament to excess. All told, it features three burger patties and the list of toppings is pretty much an average person’s entire grocery order. Are you sitting down? It’s topped with cream cheese, mushrooms sautéed in bacon fat, French fries and mustard. It’s also topped with green chiles, goat cheese, peanut butter and a fried egg. It’s also topped with onion rings, chili, blue cheese, swiss cheese and beetroot. Phew. Finally done. Oh wait. Never mind. There’s one last topping – An entire bacon cheeseburger, bun and all.
This beast would give even Wimpy a run for his money. If you have no concern for your health, or your wallet, and you want to try this at home, you can check out a recipe here.
Fans of Netflix series Orange Is the New Black know that food is integral to the story (and backstories) of the women incarcerated at Litchfield Correctional Institution. Prison politics revolve around the operation of the kitchen — and the hairnet-wearing servers wield power by dispensing or withholding helpings of mess-hall slop. As Red says early on in the show’s development, “There’s the people who serve the bread, and the people who eat the bread.”
In Orange Is the New Black Presents: The Cookbook (Bites, Booze, Secrets, and Stories From Inside the Big House) (on sale today), the show’s complex characters are further explored through their relationships with food, revealed in the headnotes to their recipes. You’ll find familiar prison fare from both Red’s and Gloria’s kitchen reigns (and that SHU Moldy Mystery Meat), but more interestingly, the food from prisoners’ pasts that provides glimpses into how they devolved into criminals. There’s Vee’s Butternut Squash Soup, which Taystee devoured as readily as she warmed to her drug-dealing family, and Red’s famous Pirozhki, which symbolizes the past she has left so very far behind.
For Piper, food often serves as a mirror, contrasting her present-day existence with the frivolity of her life with Larry. When Red tries to starve her in Season 1, Piper finds it ironic that she used to subsist on lemon-cayenne-maple syrup cleanses to lose weight, and she yearns for the Whole Foods lifestyle (and the Crack Almonds to be found there). Then there are the types of beverages inmates concoct to get them through their sentences, like Poussey’s Hooch, shared here with the number of different mixers that compose the illicit cocktails. The full-page photos and clever behind-the-scenes tales will give eager binge-watchers something to nosh on until Season 3 is released sometime in 2015 — and plenty of time to prepare a themed viewing-party menu.
Continue Reading Cookbook Giveaway: Orange Is the New Black Presents The Cookbook
It’s no secret that popular pizza chains start doing kooky stuff once they leave the comforting shores of America. You want a cheese pizza topped with marshmallows? How about one with hot dogs in the crust? You can do all of that and more. Now, thanks to Pizza Hut Korea, you can even have both dinner and dessert right on one pizza.
The fast food giant has just introduced something called the Star Edge Pizza to the Korean market. This pie is something of a surf ‘n turf masterpiece whose toppings include calamari, shrimp, broccoli, peppers, bacon, sausage and steak. If that already didn’t entice and/or confuse you, the crust is stuffed with dessert. That’s right. Each and every crust partition is stuffed to the brim with cream cheese and fruit. Ah, that glorious union of shrimp and cinnamon apple.
Of course, you’ll have to be in Korea to get your hands on this bad boy. You’ll also need deep pockets. The Star Edge Pizza costs around $30.00.