Living in Game of Thrones’ land of Westeros can’t be easy. There are icy-sword wielding zombies, winters last for decades, the king is a major jerkface and, fast but not least, there are dragons. New York’s Brewery Ommegang can help (or at least pay homeage to) some of those complexities with the upcoming release of their newest Game of Thrones-inspired brew, Fire and Blood Red Ale. Ommegang sent a bottle to us early to sample (all hail the brewery in the North!).
Like Khaleesi’s aforementioned dragons who adorn the bottles’ labels (there will be a different bottle for each of the reptilian beasts), the beer is meant to bring some heat since they brew it with ancho chiles and spicy hops. In actuality, it’s a bit more mellow than you’d expect from something called “fire and blood,” but it does live up to its serpentine image with a suitably roast-y bite. There’s also some rye in the mix to add to the kick, or it may have something to do with harvesting the Dothraki plains, or maybe they realized you can’t spell “Targaryen” without “a rye grant.” Anyway, it’s a good-tasting beer and we recommend it whether you’re into the show or not.
The 750ml (over a pint and a half) bottles hit stores on March 31, in time for the April 6 premiere of the show’s fourth season. You can get more info here.
Step aside, Obi-Wan and Darth Vader. The classic battle of good versus evil is now the stuff of celebrity food personalities. Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the “Good & Evil” chocolate bar. We tasted it. Let’s see if it’s worth its weight in cocoa butter by breaking it down into its component parts:
Continue Reading Review: Anthony Bourdain and Eric Ripert’s Chocolate Bar
Unless you’re from the country of Moldova (or know someone from there), chances are you don’t know exactly where it is on a map. This Eastern European nation lies tucked between Romania and Ukraine, where its picturesque countryside attracts visitors who come for its bucolic vibe — those who actually know its geographic location, that is. While many may know Moldova for its wine, this former Soviet republic also produces vodka, a remnant of being under Russian rule for almost two centuries. And Moldovan vodka (or “vodca,” as they spell it) is ready to introduce its creators’ country to America, one cocktail at a time.
Continue Reading Tasting Vodka with Your Nose (A Review)
Get Your Fill with the Garbage Plate
Most American college towns have their go-to late-night eatery perfect for ultra-greasy food after a night of boozing, and Rochester, N.Y., home of the University of Rochester, is no exception. Whether they’re in college or not, most locals know that if you really want to get your fill of greasy food cheaply, you should eat a Garbage Plate: a plate of greasy home fries and macaroni salad, topped with your choice of fried ham, fish, chicken, sausage, eggs, grilled cheese, hamburger or hot dogs (known regionally merely as “hots”). All of this is topped with a signature “hot sauce,” which isn’t spicy at all (just like a hot dog isn’t spicy, either) — it’s ground meat, minced onions and other seasonings.
There are many restaurants in the Rochester region that sell these piles of food, and most are called “trash plates,” “dumpster plates” or “hot plates” because “Garbage Plate” was trademarked by its originator: Nick Tahou, a Greek immigrant who created it during the Great Depression as an offering of a large amount of food at an affordable price. Fast-forward about eight decades and the Garbage Plate (originally known as “Hots and Potatoes”) is still around today, feeding the masses of drunken college kids, or anyone who wants a cheap and nostalgic calorie overdose.
Continue Reading What It’s Like to Eat a Plate of Garbage (A Review)
Love it or hate it, Spam is here to stay — although you’re definitely in the majority if you really don’t care for it. For years, mainstream opinion has denounced the canned pork product, so much that its very name has been used as the slang term for undesirable email that you can’t avoid and just want to drag into the trash.
Spam, a product of Hormel Foods, is almost synonymous with “processed food,” yet with its unnaturally rectangular shape, it’s a product so peculiar that it has become sort of a cult food item. In many developing nations, particularly in the Pacific, Spam is a part of the culinary culture — a remnant of the days of American military bases that required cheap canned meat. I myself am Filipino-American and grew up with Spam, and I quite enjoyed it for breakfast. So I wasn’t too shy about trying a house-cured gourmet version of it.
Continue Reading Gourmet Spam Can Make You Think Twice About the Pork Product
Laura Calder's Shrimp and Zucchini Skewers
Since Cooking Channel launched recipe ratings and reviews just over a month ago, fans have been pretty vocal about which recipes are their faves.
From Gabriele and Debi’s Pesto Lasagne to Bal’s sweet and nutty Vesan treat, Food People are chiming in about what they’re cooking and how they’ve made Cooking Channel recipes their own.
Here are a few recipes that caught our eye!
Continue Reading Cooking Channel Fans Call Out Favorite All-Star Recipes