Ya’ll have been busy adding pretty pics over at the Endless Simmer Flickr Pool. Time to look at a few of our favs:
Since we’re talking about weird egg dishes, thought I’d through in zucv’s photo of “pork bone soup squid ramem.” With an egg of course. Thoughts?
Bacon-wrapped steak, dreams of grilling, and goat cheese madness, after the jump…
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Winter sucks. Thankfully, we got a brief reprieve from it in New York this weekend, with a bizarre, wonderful 60-degree Sunday. Of course, when this happens, most people I know immediately think — time to cook outside! So my friend Dave took the opportunity to smoke up some pork shoulder on the grill, and I was assigned coleslaw.
I’d never done it before so I went super-basic, avoiding anything fancy (just cabbage, carrots, mayo [not too freaking much!], vinegar, salt, pepper, and some fresh dill I happened to have). So I didn’t take a photo or anything because it was just your basic coleslaw, although everyone did seem to like it. In fact, when our pal Miss Brockhouse returned for a slice of apple pie, she lamented that there was no coleslaw left to eat with her pie! Running with this, I started thinking (and saying out loud), that you really could put coleslaw on anything. Of course, I was met with a chorus of ‘you must be wasted,’ but now even in the sober AM I still feel the same way. Why is coleslaw limited to an uneventful side or a sandwich topping for BBQ and BBQ alone?
BUT then I was reminded of this map that a friend recently forwarded:
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Super Bowl week is here and ES is confused. With no cheeseheads, cheesesteak-heads, or scrappy underdogs to root for, and no Patriots to root against, we just don’t know what to do. This year’s game is between Pittsburgh, which we think has something to do with steel but we’re not quite sure what; and Arizona, which we can always find on a map given two guesses but don’t know much else about.
There’s nothing worse than showing up at a Super Bowl party and not knowing which team to root for, but how to decide? Between making dips, buying beer, and ordering pizza, there’s just no time to research the merits and demerits of the individual teams.
So we’re choosing who to root for the only way we know how — based on which team has the best food. Will it be Pittsburgh with its all-American blue collar traditions? Or Arizona, with it’s sun-baked spicy flair? (The Cardinals are based in Phoenix, but since they claim the whole state, we’re gonna go ahead and give it to them, since we suspect they might need a boost anyway). Without further ado, the Pittsburgh vs. Arizona Super Bowl Food-Off:
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| First Quarter: Best Sandwich | |
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OK, we lied. Turns out we do know at least one thing about Pittsburgh. Namely, Steeltown is home to Primanti Brothers, one of the most outrageously amazing sandwich shops in the country. We can’t think of a more appropriate way to enjoy the big game than with a Primanti Bros. pastrami sandwich, piled high with perfectly spiced meat, coleslaw and french fries. Yes, fries inside the sandwich, not on top of or beside. The only problem is trying to stay awake for the second half. (Photo: The Halberg) |
Uh-oh, Pittsburgh. We did some research and it turns out America had outrageous sandwiches before the Italians got here – and we mean waaaaaaay before. If you ever find yourself around Mesa, Arizona, you’ll want to stop by Arizona Native Frybread and pick up a traditional Navajo Sandwich — golden frybread filled with grilled lamb meat and topped with lettuce, red onions, tomatoes and fire roasted green chilis. Now that’s a sandwich. (Photo: chowdownphoenix via Serious Eats) |
| Point: Arizona. Can’t hate on Primanti Bros, but that frybread is just too damn enticing. | |
| Second Quarter: Best Pizza | |
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We try not to eat pizza outside NYC, but we’d make an exception if we drove by Vincent’s Pizza Park, because that crust looks so crispy, the cheese so golden brown, and, um..for g-d’s sake there’s an entire pig on that pie! Might have to start carrying around a pic of this beauty so that every time we go into a pizzeria and see a pepperoni pie with five or six measly ‘ronis on it we can show them this craziness, where the pepperonis actually have to be placed sideways to make room for all of them. Bravo, Pittsburgh. Youse sure know how to eat some meat. (Photo: hanzabean) |
We gotta say we’re a little surprised by how many people out there on the Internets claim the very best slice in America is served up at a pizzeria in Phoenix. Specifically, they’re talking about Pizzeria Bianco. The thin-but-not-flimsy crust does look impressive (seriously, look) and the toppings are nothing if not ballsy. For example, the “Rosa” you’re looking at is topped with onions, parmagiana reggiano, rosemary and Arizona pistachios. Yes, that’s pistachios as in pistachio nuts. On a pizza. We’re intrigued. (Photo: roboppy) |
| Point: Pittsburgh. Arizona gets an A for effort, but this is the Super Bowl, not the Oscars, so pepperoni trumps pistachio. | |
| Third Quarter: Best Hot Dog | |
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Good gravy! If we had to paint a picture of what the Super Bowl means to America, it would probably look very much like this photo. The bacon and cheddar dog is one of just many heart-stopping options offered at Pitt favorite D’s SixPax & Dog’s, but in our humble opinion, it’s the most perfect. Nothing fancy, nothing complicated. Take meat. Cover with bacon. Douse in cheese. Pray for forgiveness. (Photo: Mr. Velocipede) |
The legendary Sonoran Hot Dog may have originated in neighboring Mexico but it was made famous by the Hispanic-heavy neighborhoods of southside Tucson, Arizona. A bacon-wrapped hot dog is placed on an oversized bun and topped with pinto beans, tomatoes, onion, mustard, mayo, crema, relish, jalapenos…well, you get the point – basically whatever the hell else they have on hand. (Photo: Mr. Frosted) |
| Point: Pittsburgh. For pure all-American outlandishness, we’ve gotta give it to Pitt. | |
| Fourth Quarter: Best Beer | |
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Iron City Brewing company has been drowning Pittsburgh’s sorrows for going on 150 years now, and the Steelers probably wouldn’t have won half as many games if their fans didn’t have this solid stand-by to get them through all those snowy seasons. (It’s also safe to say this brew probably played a hand in the invention of the three culinary delicacies presented above). (Photo: Iron City) |
Daaaaaamn, ‘zona! Is there anything you people won’t put hot chilis in? It doesn’t get much more macho than drinking a beer laced with hot serrano chili peppers. Arizona gave the world just that with Chili Beer, a Cave Creek, Arizona original (now produced in Mexico). (Photo: srboisvert) |
| Point: Arizona. Hot, cold, and drunk, all in one bottle. What more could a fan want? Tie game! |
Look’s like we’re headed to overtime, and it’s up to you, readers. Who cooked it better? Pittsburgh or Arizona? Vote below, and don’t forget to do the thing where you tell me how dumb I am and that everything I said is completely wrong.
[Poll id=”31″]
Previously on ES:
March Madness: America’s Top 10 Drunk College Foods
First though, who is going to see the new Biggie movie, NOTORIOUS! Ever since I was in the movie theater viewing previews before Will Smith’s terrible/weird/depressing/dark/not holiday-uplifting movie, and saw clips for NOTORIOUS my brother and I looked at each other and said, I know what I’ll be doing January 16th. Unfortunately, my brother lives in Jersey and we haven’t yet coordinated travel plans. As a back up, I’ve been trying to talk 80p into it, but he says if there is no *critical acclaim* for a movie in the commercials, then that’s a surefire sign it will SUCK. But, I’m such a Biggie fan. He was the rapper of my youth. I was way more upset when he died than Kurt Cobain.
[youtube sCa-ORiKaEw]
Me and My Bitch is a love song.
[youtube 6sS6M_0ITyA]
This is one of the only songs with “Stefanie” in it—my birth name—listen around the minute mark.
[youtube r9U99nMZ8CE]
And is there a better song to slow dance to?
Anyway, if there’s someone in the DC area who wants to take me on a NOTORIOUS date, I’m all over it.
Back to the Fuck Up…
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With 52% of the vote, mustard was deemed the superior condiment for usage on hot dogs in a recent Endless Simmer poll. I wholly agree with the sentiment of the ES readership. Now, I knew I was correct in my thinking before we even erected the poll. But now, the National Hot Dog & Sausage Council (I swear that actually exists and retains a DC office, I love living in the District!) has released a statement commending our vote:
Cardinal etiquette rule: no ketchup on hot dog after the age of 18.
The presser actually noted Barack Obama’s visit (captured by our own Britannia) to the DC tourist destination, Ben’s Chili Bowl, but I’ll spin it to my advantage. Read the full presser over at my friend, Ms. Cavanaugh’s blog.
I’m sick and tired of reading about ideas for recession-era holiday gifts. We have one little global financial meltdown and all of a sudden we’re all supposed to do our Christmas shopping at Family Dollar? I don’t think so. This is Christmas! The season of greed and gluttony! The time for Americans to dig ourselves into a financial, spiritual, and health hole so deep that it lasts until Spring. Christmas is no time to start cutting up our credit cards and pulling ourselves out of this financial mess.
The “experts” keep telling us we’re in this recession thing for the long haul, so what harm could one more season of unnecessary overspending do? In that heartwarming holiday spirit, may we present the Top 10 Most Outrageous Holiday Gifts for Foodies, celebrating the best in kitchen presents that are insanely overpriced, shamelessly unitasking, and utterly, completely necessary.
10. Dough-Nu-Matic Automatic Dougnut Machine
I love America’s favorite fried cake treat as much as the next staunch patriot, but donuts fall firmly into the category of things we should not be allowed to make at home. Especially in a gizmo that “automatically forms, fries and drains delectable mini-doughnuts in just 50 seconds!” This is just not right. I am envisioning a dark future in which a nation of 1,000-pound Americans never leave home, unable to lure themselves away from the glazed goodness that is automatically shot into our mouths every 50 seconds. Also, I really want one of these.
I want to be a good locavore, I really do. It would be so great to have fresh basil and lettuce and tomatoes all growing in my backyard. But it all sounds so…dirty. Not anymore. This do-it-yourself (but don’t do much) kit comes complete with a ready-to-go package of seeds, is automatically set to adjust for the most appropriate lighting, and doesn’t even require soil (WTF? How?) It even alerts you when your plants need to be watered. Good luck explaining to the DEA officer that it really is oregano.
8. Peanut Butter of the Month Club
OK, so January is creamy, February is chunky, but what comes after that? I’m really not sure, but if peanut butter is the next thing we’re supposed to get food-snobby about, count me in! This gift features 12 “limited-production, specialty-flavored peanut butters from boutique peanut butter producers nationwide.” Who knew there was even such a thing as a “boutique peanut butter producer?!” For the low-low price of $215, you can spend the whole year telling your friends that you’re really into raspberry white chocolate peanut butter, cinnamon currant peanut butter, or truffle foie gras peanut butter laced with PCP! OK, I made that last one up but the others are real. Amazing!
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Goddamn I hate winter. I’d be fine with winter if it was a place, like Narnia, where you could just go when you felt like skiing or getting in snowball fights with elves or hanging out with Santa, but as a three-to-five month takeover of my life, I could really do without. But I love that winter gives you the excuse to cook insanely rich meat-and-cheese-filled foods, all in the name of “warmth” and “comfort.” Bye-bye refreshing fall salads, hello hearty mac and cheese!
Everyone’s got their own mac and cheese recipe, so I figured it was high time to come up with one of my own. After reading up on the basics and realizing just how much cheese (and milk and butter) goes into making a yummy m&c, I fleetingly considered doing something healthy, perhaps with spinach and mushrooms. I think we all know that didn’t happen. Not when I had all that leftover bacon hanging around in my freezer. Thanks to all your frying tips, I cooked up some sizzling bacon, chopped up a few of my fav veggies (roasted red peppers), improvised with bacon-soaked garlic, and created this delicious and nutritious recipe. Save the spinach for spring.
Bacon Roasted Red Pepper and Garlic Mac and Cheese:
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