Contests - - Page 12

by gansie

Hott Links: Endless Applause

Being in the Endless Eater Hall of Fame is no small matter, which is apparent by the crazy amount of emails we get asking what our stars have been up to since their induction. Here’s a quick update, in order of appearance.

Anthony Bourdain swears his new show is not actually a new show and then compares himself to John McLaughlin. My love for him just grew stronger. [Anthony Bourdain]

Bobby C not only makes his own beer (trust us), not only makes his own mustard, but now makes his own beer mustard. Brilliant! [Any ideas for dinner?]

JoeHoya is really fucking serious about Thanksgiving. He’s already smoking and roasting birds (getting visits from the DCFD) and leaving it up to you decide the better method. [Capital Spice]

by gansie

A Vote for Condiments

If the 2008 elections proved anything, it’s that Americans cannot agree on a lot. Was Sarah Palin a maverick VP pick? Are we all Joe the Plumber? Is Ashley Todd, um, well, we can all probably agree on her crazytown antics.

Anyway, I wanted to talk about another important issue today. It’s something that the food community has been fighting about for decades: a mustard verse ketchup topped hot dog.

Okay, so, ketchup. Well, to be honest, I just really don’t like ketchup all that much. But, even when I was a ketchup fan, I always, always used mustard (yellow, dirty, dijon) on a hot dog. I think it’s part aesthetic: the contrast of the golden mustard over the reddish-hued dog, makes the conglomerate-filled tube seem bright and fresh. Plus, mustard has the tang that plays nicely with the “meaty” taste. Ketchup is just more of the same, same color, same flavor.

So, while ESers may vote for whomever they want to lead the nation today, I do hope you’ll vote with me in banning ketchup usage on hot dogs.

VOTE!

[poll id=”27″]

by 80 Proof

Just Like Us!

They cook in their sweats!!!

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But when the lights come on, it’s showtime…

Can’t Stop the Hoya

Thanks to everyone for participating/voting in our epic Pine Nut Cooking Contest. We had four a-mazing recipes, but everyone’s favorite prototypical Georgetown student ran away with it, concocting a Pine Nut Butter app that should be added to every pignoli-lover’s permanent repetoire.

With 42 percent of the vote, JoeHoya takes home the pint nut crown, avenging his recent runner-up finish in the Spice Master contest.

JoeHoya-be sure to send us your address to receive your free subscription to La Cucina Italiana magazine, and everyone else, check out the newest profile in the Endless Eaters Hall of Fame.

I think this is the closest G-town has come to a major title in a few decades, huh?

in Contests 1 comments

by BS

Last Chance Pine Nuts

JoeHoya started out strong, but Matt and Lisa are giving him a run for him pignolis. Voting is open through Monday–make your voice heard below. Check out all the recipes here.

[poll=”25″]

in Contests 5 comments

by BS

Feed Us Back: Comments of the Week

– All you egg-haters had your chance, but it looks like gansie’s yolk porn money shots are going to continue here on ES, as 75 percent of you, so far, have said yes to yolk.

Actually, the egg vote inspired quite a bit of conversation on topics from arugula (Maidelitala: Is Kale an elitist vegetable like arugula?) to pizza (Mariah Carey: “So, I was at dinner with friends last month and the menu had tons of pizzas on it with the option of egg on top. When I contemplated adding the egg out loud, my thought was met with tons of “gags” and grimaces. I rarely see the ‘add egg’ option, so I’m wondering if this is an East Coast delicacy more than a West….”

I still can’t believe Mariah Carey actually comments on ES, but it’s good to see she has time to address the important issues. Anyway: fried egg pizza. Nasty/Tasty? Chime in with your thoughts.

– In other contest news, JoeHoya is out to an early lead in the Pine Nut Cooking Contest. Vote Now. And in case you missed it, Alex Vanderlay has a quick-fix bonus recipe:

Very simple,
-Mix 2/3 freshly toasted pine nuts with 1/3 grated Parmesan in a mortar and pestle.
-Shape into flattened cracker shapes and bake at 165 Celsius for twenty minutes.
-Serve with wine and cheese.

Brilliant!

– And, if only to continue our Liza-baiting, I wanted to make sure everyone caught 80p’s joke from last week’s Feed Us Back:

Who Cooked it Better? Pine Nut Contest

You’ve read the recipes. You’ve salivated all week. You’ve wished I would never mention goddamn pine nuts ever again. Now it’s your turn. Which of our four very inventive pine nut recipes is the very best of all?

Will the winner be:

Lisa’s Bacon-Wrapped Date ‘Cannolis’ with Pine Nuts,

Natalie’s Herb Grilled Salmon with Seared Heirloom Tomatoes and Toasted Pine Nuts,

Matt’s Pan Seared Scallops, Red Onion Confit, toasted pine nuts and sage oil, or

JoeHoya’s Pine Nut Butter and Gelee?

[poll=”25″]

in Contests 7 comments