Lists - - Page 7

by snebbu

An Unsolicited Response: Natty Light over YUENGLING?!

Deadspin put together a ranking 36 “cheap” beers. I saw the link floating around on the facebook and expected to see rankings of natural light and other similar beers. Well, they were there, but many of them were ranked as better beers than Yuengling. Imagine my dismay and heartache, evolving into rage and over-reaction (I’ll admit it – maybe sometimes I over-react, but typically I’m known to be very rational). What the hell? Why would someone put Yuengling in the same category as big beers Coors, Miller, and Bud and even worse – rank it lower than even Natty Light, Stroh”s, Busch Light and yes – even Natural Light? My left eyebrow immediately jerked up in judgemental consternation. So, that being said, you will find my response below. Quick disclaimer: by now you should know me to be extremely sarcastic and at times, a bit of an ass. But still – come on mang, listing Yuengling (one of the PRIDES of Pennsylvania) as a crappy-ass beer tasting worse than piss beers like Natty Light?! Okay, here it is:

Dear Self-Righteous Cambridge Boy,

‘At-a-boy on the article regarding cheap beer. I find it very useful to know which of the cheap beers taste the best. Except for one thing – if I’m buying a cheap beer and they ALL taste like nothing or less than that, aren’t I getting the cheapest 30 case I can find? Nevermind the lack of insight in the dumping upon all American-made cheap beers, the fact that there is not a threshold of what “cheap” is and isn’t anymore, or whether or not it even matters which is the best of the cheapest beers. What we’re really concerned with is your bias against Yuengling and all things Pennsylvania.

I’m glad you at least admitted (in your Cambridge attitude) that you were wrong about Yuengling. I’ll give you a hand here and help explain why. It’s quite simple, actually – taste and price. The fact that you can taste anything at all makes a big difference; maybe by the time you tasted the Yuengling (if you did taste each), you had no taste left. When I (and most people) taste a Yuengling Lager, we taste the light sweetness of the malts with a distinct bitterness of the hops. Finally, you can taste a difference between a piss-brewed bud light and ANY other “cheap” lager. I don’t want to go too chemistry on you, but you see, lagers are fermented from the bottom, with different yeasties in a cooler temperature – giving the distinct flavor a lager. Yuengling’s mastered this more-so than bud and others. Just take a look at the distinct color of the Yuengling compared to the piss-color of…just about all of the other beers you mention. Maybe the bitterness of the hops was too much for your Cambridge palate? Or they serve Grain Belt Premium at your bar, and that is your go-to beer?

by snebbu

Hot Dogs Gone Wild! Top 10 Fixin’s for Your Hot Dog

With the Fourth of July ahead, and at least one package of hot dogs sitting in your freezer or fridge, it”s time to start thinking about your cook-out. Whether it”s you alone or at your jam-packed amazing and mega-impressive/amazeballs party, it”s time to think about spicing up your wieners. For you (and only you), I”ve done my research on the craziest and tastiest varieties of fixin”s for your dog. Choose on and serve, or create a twisted hot dog bar. Then impress. Here we go…

10. Bacon Wrapped (and Stuffed)

Bacon is one of the few foods that I believe goes well with everything. Bacon makes all things better. Now, combine it with one of America”s favorite foods, by topping it and stuffing it with bacon. Add cheese and sauerkraut with your typical condiments. Bacon inspires all.

Recipe: Simply Recipes

9. Columbian

I”ve put potato chips on sandwiches, burgers, but never thought to put them on a hot dog already topped with slaw and sauces. Some believe that there is such a thing as too many condiments, or strictly using mustard and only that. It looks like the Columbian may change their minds.

Recipe: My Columbian Recipes

8. Mexican

Pineapple is one thing I never thought of topping my wiener with. But along with chipotle sauce, sweet and spicy sounds good. A couple of jalapenos add a nice kick.

Recipe: Homesick Texan

in Bacon / Cheese / Featured / Holiday / Lists / Pig / Red Meat 3 comments

by snebbu

Graham Crackers Gone Wild! Top 10 Ways to Use Your Leftover S’mores Ingredients

It’s time to stock up on chocolate bars, marshmallows, and graham crackers. It’s s’mores season. Typically you’ll see the chocolate go first, then the marshmallows, but every year those poor graham crackers are left over to stale up. It’s a shame…rarely does someone crave a plain honey graham cracker. I actually enjoy one with some peanut butter spread and dunked in an ice cold glass of milk. But I digress. For the rest of you who don’t like the poor old “boring” graham, here are some ideas for what to do with them (other than s’mores of course):

10. Graham Cracker Peanut Butter Bars

Recipe: The Wannabe Chef

Last time I did a top ten, I offended some by offering unhealthy choices. Well, as the humble person I am, and very thoughtful I may add, I found a choice that is gluten free. Gluten free, yet still scrumptious. Peanut butter, chocolate, graham crackers. You’re welcome.

9. Graham Cracker Chicken Bites

Recipe: My Kitchen Snippets

I bet you thought these would all be deserts. Well, yet again you are wrong. Screw corn flakes—let’s add some sweet honey graham crackers to the mix and impress guests of all ages. This really is sweet and savory. Maybe for desert, you can get out the mallows.

in Desserts / Featured / Lists 0 comments

by BS

100 Ways to Cook with Guinness

Put. Down. The. Green. Beer.

From Guinness risotto to Guinness cornbread and Guinness milkshakes, the only St. Patrick’s Day planning resource you need:

100 Ways to Cook with Guinness

in Drinks / Holiday / Lists 0 comments

by unsightly

7 Cookbooks to Look Forward to: March 2013

Deborah Madison: Vegetable Literacy (3/16/2013)

Vegetarians, vegetable lovers, and anyone with a stomach: rejoice. Deborah Madison is back with a gorgeous ode to the vegetable. #1 on my must-buy cookbook list.

Pike Place Fish Guys: Pike Place Fish Guys (3/7/2013)

If these guys cook half as well as they throw shit around without dropping it, I’m in! Seriously, those fish are the size of toddlers.

Todd Gray & Ellen Kassoff Gray: The New Jewish Table (3/5/2013)

The Grays take on the awesome task of transforming traditional Jewish dishes into modern recipes utilizing fresh and seasonal food.

in Lists 0 comments

by ES Guest

Top 10 Weird Foods From Around the World

ES guest writer Mireille tackles one of our favorite subjects….

Needless to say: one person’s delight is another one’s disgust. From an exterior and, let’s say it, North American point of view, some exotic dishes may appear weird, if not utterly disgusting. Here’s my top 10 weird foods from around the world. And be warned: The content of this post can be shocking for some.

1. Deep Fried Tarantula (Cambodia)

When you think of a big, hairy, venomous tarantula, chances are, the last thing on your mind is to eat it. Well, in Cambodia, fried spiders are a common and much appreciated delicacy. The spiders–“a-ping” or “Thai zebra” tarantula, a species that is about the size of a human hand, are tossed in garlic and salt before being deep fried until crisp. Most people only eat the legs and the upper body’s flesh–but the bravest also eat the abdomen, which contains a brown, runny paste and sometimes even eggs.

2. Century Eggs (China)

Century eggs—or millennium eggs, thousand-year-old eggs or pidan, whatever you call them—are quail, duck or chicken eggs preserved in a mixture of ashes, clay and salt for several months. In the process, the egg’s white turns to a jelly-like brown mixture, while the yolk turns into a green-ish or gray-ish cream. Century eggs emit a powerful smell of sulfur and ammonia, and their taste is strong and complex. (Photo: Wurzel)

3. Balut (Philippines)

Animal lovers, beware: You may be shocked by this one. Balut are fertilized duck eggs…Yes, this does mean that they contain a duck embryo. Balut are boiled and served with their shell: You pierce a little hole on top of the egg and sip the liquid contained inside. Once you have drank it all, you break the shell and treat yourself with an unborn baby duck. Balut are most often eaten when they are 17 days old: the chick is boneless and not yet really formed. But some prefer to eat it when it is as old as 21 days and has a beak, feathers and bones.

in Food Travel / Lists / Top 10 Lists 7 comments

by cyborg

The Endless Road Trip: Colombia–It’s More Than Just Coffee!!

Editor’s Note: Colombian-born, Oklahoma-educated, lover of avocados…sounds like an ES-er! Please welcome our newest contributor, Cyborg.

I know, I know, you’re probably thinking: “There’s more to Colombia than coffee (and drugs and violence)—say whaaa?” to which I say “Damn the media AHH!!” but there is. From a Colombian foodie to you, let me open your mind to a new world of opportunities and deep-fried dreams.

First of all, let me get this off my chest and I’m sorry for what I’m about to do but the world needs to know: America has robbed its people of avocado greatness. Last time I was in Colombia I decided to take photographic proof of what the real deal is so voilà. Buenos dias, avocado the size of my face!

OK, now that I’ve set the record straight, let’s get serious. Here are four can’t-miss Colombia foods.

1. Arepa Rellena

Where do I even start? Imagine a corn patty that you stuff with eggs, cheese, shredded beef, and/or chicken and pretty much anything your heart desires; and then you deep fry it in heavenly oil. The result? Oh Em Gee you wanna call this place your new home. Not convinced? Spread some suero costeno on that puppy and it’s a first class ticket to foodtopia. Suero costeno is the Colombian version of sour cream but it tastes more like cream cheese, which gives it that perfect amount of slight acidity that makes you go NOM!

2. Plantain Platters

Now, on to some serious food for thought. What in the world is better than fried chorizo, spicy guac, thick bacon and meaty chicharrones??? ALL of the above served on a dish made of deep fried plantain is the correct answer!! Yes, this happens and it’s glorious!!!!!

Also, note the bean dip and hot sauce dip on the side cause–duh, who doesn’t wanna dip all of this stuff in hot sauce and beans? Man, if this doesn’t make you wanna book a ticket right meow, I know what will, and the answer is: Ajiaco.

in Bacon / Cheese / Food Travel / Fowl / Lists / Red Meat 1 comments