So I guess we’re kinda loving the hype around Judgement Day. Here’s one more sinful item to fill your body before the rapture of massive earthquakes and actual hell on earth occur.
Peace out!
(via our friend Gee @gchowdhry)
It’s no secret that May 21, 2011 is Judgment Day—the end of the world—as so eloquently articulated (or do we mean ridiculously predicted?) by Family Radio Worldwide’s Harold Camping. Here at ES, we think the best solution to eminent annihilation is to indulge at one of our favorite foodie destinations. And if some of us survive, at least it’ll be easier to get a reservation.
The stickiest way to finish up your time on Earth is at the Three Ways House Hotel in Gloucestershire, England, where they have created the Pudding Club, an “end of the world” experience where you can indulge in a tasting of no less than seven puddings, from oriental ginger to jam roly-poly, and even stay the night in a pudding-themed bedroom. Talk about going out with a bang.
Chef Megan Johnson at Elsewhere Restaurant in New York City has created a deceptively simple dish combining the best of all things fatty, starchy, salty and creamy—all the palette pleasers you’ll miss when forced to live on dirt and ants if you’re lucky enough to survive.
Austin’s La Condesa restaurant not only serves up more than 100 varieties of blue agave tequila (an essential for pre-Judgment Day partying), but also offers this signature south-of-the-border street corn side dish. If the world really were ending soon, we’d start covering every vegetable we eat in cotija cheese and chili. (Photo: Shelly Roche)
A beautifully decadent house-made paté is accompanied by onion confit and rye toast at Mezze, a classic bistro and bar nestled in the Berkshires with views straight to heaven. (Photo: Gregory Nesbit)
Our bomb shelter of choice would have to be the St. Regis Deer Valley’s wine vault, stocked with more than 1,000 different rare labels. Acclaimed sommelier Mark Eberwein recommends popping one of these 60-year-old whites for your last night on earth. (Photo: My Wines and More)
Remember when deviled eggs were simple, mayo-soaked apps your aunt used to make for family picnics? Not anymore. Inventive restaurant chefs and food bloggers around the country have taken good old deviled eggs to a whole new level. Here are our top 10 favorite new-school deviled eggs.
There’s no rule that deviled eggs have to be hard boiled. Wait, is there? Regardless, chef Thomas Dunklin of B&O American Brasserie in Baltimore doesn’t abide by it, soft boiling his eggs and deviling them Maryland style, with crab. Read his recipe for decadent deviled eggs with crab salad and mustard aioli here.
Blogger Momofukufor2 whips up these deviled eggs filled with the ingredient of the moment — kimchi — and the ingredient of every moment — bacon. Hungry? Read the kimchi and bacon deviled eggs recipe here.
Founding Farmers restaurant in Washington, D.C. takes the yolk out of their deviled egg completely (again — is this allowed?) We’re gonna say yes, because they refill it with a mound of poached lobster meat. It’s one of four creative deviled eggs served at Founding Farmers — read the recipes for all four here.
Still have leftover Easter candy? Cakespy uses them up in the most delicious looking deviled eggs we’ve seen yet: Cadbury’s creme eggs filled with vanilla buttercream.
Sundried tomatoes and paprika lend a more exciting color palette to A Couple Cooks’ smoky deviled eggs, garnished with crispy shallots. Recipe here.
At the Brixton in San Francisco, Dungeness crab meat and bacon make a deviled egg that is practically a whole meal (and decidedly un-kosher).
Demoned Eggs
6 ea eggs, cooked about 10-12 minutes
2 T aioli or mayo
pinch cayenne
1 T minced shallots
1 T minced celery
½ T chopped parsley
½ T Dijon mustard
salt and pepper to taste
¼ pound Dungeness crab meat
2 T meyer lemon extra virgin olive oil
2 T chopped chives
2 strips cooked bacon, minced
1. Peel and halve eggs, and pop out yolks.
2. Push yolks through sieve.
3. Mix with the aioli, cayenne, shallots, celery, parsley, Dijon, salt and pepper.
4. Mix crab, lemon oil and chopped chives together.
5. Put the yolk mix through a piping bag and pipe into egg halves. Top with the crab mix and bacon.
Is mac ‘n’ cheese the new bacon? Everyone’s favorite comfort food has suddenly gotten a lot more versatile, showing up in everything from burgers to desserts. Here are ten insanely creative ways you should try mac ‘n’ cheese at least once (and probably only once).
Who says you can’t eat macaroni with chopsticks and sriracha?
Recipe: The Food in My Beard
One comfort food stuffed inside another.
Recipe: The Food in My Beard
The ultimate addition to any grilled cheese sandwich? More cheese.
Recipe: Endless Simmer
A crucial stop on the ultimate New York hot dog crawl is this bad boy at Ditch Plains. (Photo: Ditch Plains)
Then there’s mac ‘n’ cheese state fair style: battered and deep-fried.
Recipe: Always Order Dessert
It’s that very special time of year when all of America’s college students put aside their textbooks to focus on a more pressing pursuit: who is best at putting a ball through a hoop. But at Endless Simmer we’re more interested in what they’re doing after the game. So instead of spending all week filling out some silly brackets, we decided to rank all 68 NCAA tournament teams by what really is the best part of college: the greasy, cheesy, meaty, ridiculously over-the-top local foods that you would ever only consider eating if you were in college, celebrating a win, and…well, drunk as hell.
A quesadilla kicked up a good few notches, with ground beef, peppers and crushed tortilla chips inside.
BoDillaz; Richmond, Virginia (Photo: BoDillaz)
This triple-decker burger can come complete with gravy, cheese, jalapenos, mushrooms, bacon, tomato, pickle and lettuce — don’t forget the cheese-filled tater tots on the side. Only ranked so low because we have not confirmed that you can eat this and still walk out the door alive.
Tolly-Ho; Lexington, Kentucky (Photo: Tolly-Ho)
It’s unclear why so few other establishments have thought to combine juicy chicken or carne asads nachos with sticky BBQ sauce.
Freebirds World Burrito; Isla Vista, California (Photo: Tuan T)
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Ribs, chicken strips, mozzarella sticks, Parmesan shrimp and breadsticks. Perhaps designed to be eaten by a group, but on many occasion consumed by a single drunken Irish fan. Between the Buns; South Bend, Indiana (Photo: BtB)
Spicy Vienna beef Polish hot dog fried crispy and topped with onions, tomato wedges, chili and cheese.
Dogg Haus; Milwaukee, Wisconsin (Photo: Dogg Haus)
Thought a baked potato was only a vessel for sour cream and cheese? Think again. This one has BBQ chicken, bacon, butter, sour cream and cheese.
Potato Shack; College Station, Texas (Photo: DerekSteen)
Too late for dinner, too early for breakfast? Try a hot dog wrapped in bacon on a fried egg with cheese.
VooDoo Dog; Tallahassee, Florida (Photo: VooDoo Dog)
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