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Plate It or Hate It

Recent food world discoveries the ES crew is loving and hating

Plate It: Flashlight Grill Tongs

Problem: 60-degree February days means grilling season has started six months early, but it still gets dark outside at 5pm. Solution: Put a light on it! Available from homewetbar.com.

Hate It: Cup-a-Cake

Problem: You need to carry a single cupcake around with you all day, but just hate how the frosting gets all over everything in your purse. Wait, no…Really? Did this need to be invented?

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in Bacon / Breakfast / Pig / Restaurants / Trends 3 comments
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Macaroni and Cheese Hot Dogs. Seriously.

Here’s a shocker for everyone: I’m here to report yet more breaking hot dog news! Two of my favorite trashy bar foods, mac & cheese and hot dogs, have found each other at last. Then they found my mouth.

We’ve covered the existence of macaroni & cheese hot dogs before on ES, but I’d never seen them in the wild… until now. During one of my many bar-hopping benders last week, I cruised into Po Dogs in Seattle for a late-night meat fix, and discovered the accurately named Mac ‘n’ Cheese Dog: Homemade macaroni and cheese topped with Tillamook cheddar cheese. As a professional food writer, I advise you to order barbecue sauce on this as well.

For those of you who demand yet more cheese-drenched meat options, feel free to order the Dub-T Dog: creamy cheese sauce, crushed potato chips, topped with mustard and ketchup.

I mean, why not? Frankly (no pun intended!), I would like to cover most of my meals in melted cheese. This is a step in the right direction.

Previously: Peanut Butter Bacon Hot Dogs. Seriously.
Octopus Hot Dogs. Seriously.

in Cheese / Pig / Red Meat / Restaurants 1 comments
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Another Win for America

Evanston, Illinois fast food restaurant Wiener and Still Champion (awesome name!) is already locally famous for their hunky cheeseburgers, fresh-cut french fries, and bacon-wrapped hot dogs. But now they’ve added a new menu item that deserves national attention.

For an extra charge of just $1.50, any burger on Wiener’s menu now comes with a thick patty of  deep-fried gravy. The golden-brown crust of the patty adds a big crunch to the burger, and then on first bite, the hot gravy comes oozing out all over everything, ensuring each bite remains juicy and gravy-licious.

Bravo, Wiener. Bravo.

in Featured / Red Meat / Restaurants / Trends 3 comments
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No Flip-Flopping: The Perfect Waffle

Editor’s Note: Lisa Fox, owner of FINO restaurant in Austin and blogger at For The Love of Food, shares this recipe for FINO’s perfect waffles. The secret: yeast, proofed overnight, for a waffle that is perfectly crispy on the outside, light and airy inside, and full of flavor all around.

Goodnight Waffles

The night before:

Combine and let stand 10 minutes…
½ cup warm water
1 tablespoon sugar
1 packet active dry yeast

Stir in…
2 cups warm whole milk
½ cup melted butter
1 teaspoon salt

Beat in 2 cups flour until smooth…

Wrap bowl tightly with plastic wrap, let stand out on the counter overnight.

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in Breakfast / Recipe / Restaurants 0 comments
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How to Make a Turducken Sandwich

America loves sandwiches. America loves turducken. If only there was a way to combine them both, we would likely have to put it next to George Washington’s face on the quarter.

There is. Check out CHOW.com’s video above, about the glory that is the turducken sandwich from William Hallet in Queens, New York.

More: America’s Best New Sandwiches
Top 10 Foods Only America Could Have Invented

in Fowl / Restaurants / Sandwich / Trends 0 comments
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