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Attack of the Meme: Top 10 Little Things in the Life of an Eater

Posted by on April 6 2011 in Lists, Trends

A new bottle of nail polish. Fresh sheets. A bold ink pen.

These are just a few of the little things that make me happy. Of course, someone already outdid me and created a whole Tumblr about the Little Things that make the world a better place. Obviously, many of the sentiments revolve around food. Here are the best little moments in the life of an eater.

10. Mashed with peanut butter

9.  Coke, please!

8. …In Bed

7.  Herr’s Ripples. Period.

6. …In Bed

Next: Top 5 Little Things


New Bud Light Bottles with Name Tag: An Innovation in Social Networking?

Posted by on April 5 2011 in Drinks

I wouldn’t really call it an innovation in social networking, but it’s nice to know that Bud Light can produce a commercial without denigrating women. And I can’t say that if I’m strolling for a cheap beer for a house party, I wouldn’t pick this up. Beer badges could get really fun.


New Food Words in the Dictionary

Posted by on April 5 2011 in Featured, Lists

(Photo: Leo Reynolds)

OMG, did you hear? The Oxford English Dictionary has revised its latest edition to include new “words” such as FYI, BFF and LOL. Yes, let’s all take a moment and ROFL at that for a moment. What you might not know is the esteemed book also included some new food words. Some of them are under-the-radar food phrases, while many are probably already in your daily vernacular, which makes me wonder why they weren’t already in the dictionary, I mean WTF.

Keep reading to see some of our favorite food terms that are now officially legit, in alphabetical order.

continue reading…


A Gentle Reminder

Posted by on April 5 2011 in Fish, Sandwich

“Excuse me,” I politely said.
<Man behind deli counter ignores me.>
“Sir?”
“Sorry, Sir…”
<Man behind deli counter ignores me.>
“Excuse me, SIR?!”
<Man behind deli counter looks up at me.>
“Hi. Do you know what kind of fish is in the whitefish salad?” I ask, nodding my head to the golden, smoked whole fish just below him.
“Whitefish.”
“Sorry, what KIND of fish is in the whitefish salad.”
“White. Fish,” he explains, as if I’m the asshole here.
“What KIND of WHITE fish?” thinking I couldn’t possibly ask this question more specifically.
“I don’t know.”

While it seems there might be a few definitions for whitefish (according to Wikipedia), I’m still fairly uncertain what the typical smoked whitefish salad is made from. But what I did find particularly interesting in this salad from Lenny’s Deli was the texture. The fish wasn’t pulverized, like most fish salads. This fish stayed intact, allowing cream cheese to keep together big flakes of fish. It was a gentle, but probably unintended, reminder that we’re eating an animal. continue reading…


Two Tricks for Cheating Your Way to Better Homemade Indian Food

Posted by on April 4 2011 in Lists

I appreciate your patience as I try to figure out a truly reliable, awesome tasting lentil dish. To recap, I’ve been working with udad dal split matpe beans and throwing in an assortment of dried spices in varying proportions. I’ve learned I’m not a methi fan, that lentils can be whipped into a party-approved dip and that if the lentils still don’t make the cut – just add some toppings.

I recently caved, ignoring the pending bathing suit season, and purchased ghee, clarified butter. This immensely aids in creating that depth found in real Indian cooking, but also ensured a lingering just-cooked Indian food smell in my apart for days. But I was okay with that. Because ghee is delicious.

But back to the toppings. Here are two ways to disguise mediocre Indian food:

1. Coriander Chutney

With a vivid green color this topping automatically brightens any dish.

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America’s Top 10 New Sandwiches — Veganized

Posted by on April 4 2011 in Featured, Lists, Sandwich, Veggie

Our recent article on America’s Top 10 New Sandwiches has caused quite a stir in the blogosphere, but no one was more riled up  than a group of spunky vegan bloggers. Their de facto leader, Namely Marly, explains:

We read this article with great curiosity but it didn’t take long until the curiosity faded and was replaced with something else. OK. We were grossed out. Particularly at one sandwich that referred to an ingredient called suckling pig. We hoped this was a reference to something other than the obvious, but it appears it is exactly as it sounds. Only one of the 10 sandwiches appeared to be vegetarian. We felt like a cross between Stan Laurel and Rodney Dangerfield, scratching our heads with a half whimper and half scowl thinking, “Why don’t we vegans get any respect?”

So they decided to demand their own respect, teaming together to create tasty and healthy versions of each cholesterol-laden entry on the list of America’s Top 10 New Sandwiches. Hence, America’s Top 10 New Sandwiches — Veganized. Here are all ten of ‘em. Follow the links for recipes.

10. The Vegan Spuckie

We called this olive-carrot-mortadella goodness from Cutty’s in Boston “the one sandwich that most successfully merges the old-school method of overdoing it on Italian meats with the new world of artisan, veggie-centric goodness.” Drop the meat part and it’s still drool-worthy. Trina Jaconi Biery of Your Vegan Mom made her own meat-free mortadella, featured here on a ciabatta roll topped with vegan mozzarella and a sweet carrot-olive salad.

Recipe: The Vegan Spuckie

(Photo: Trina Jaconi Biery)

9. Vegan Bulgogi Steak Sandwich

When Allyson Kramer of Manifest Vegan learned there was a Bulgogi Steak Sandwich (from Koja in Philly) on the list, she jumped at the chance to veganize it. As a child she used to eat bulgogi steak sometimes twice a week. Now a vegan, she’s been hankering to try a veggie-friendly version. Served on a hoagie roll (Allyson even provided a recipe for gluten-free hoagie if that’s to your liking), marinated tofu is topped with caramelized peppers and onions, chili garlic sauce, and melted vegan mozz.

Recipe: Tofu Bulgogi Steak Sandwich

(Photo: Allyson Kramer)

continue reading…


Feed Us Back: Comments of the Week

Posted by on April 1 2011 in Sandwich

We were feeling particularly gluttonous this week with Britannia‘s Mac ‘n’ Cheese Grilled Cheese and Forkitude‘s ultra gooey Peanut Butter and Jelly.

But first. From last weeks FUB, after Sweet Fiend asked what kind of alcohol she should bake with next, we had Kim declare gin. We asked for some more ideas and Beatrice came to the rescue. She sent us Molly Wizenberg’s recipe for Sauerkraut with Gin and Caraway. Thanks, Beatrice!

While JoeHoya thought this looked like a gift from CiCi’s (and why would he know that!), most everyone else appreciated the pure genius of cheese-on-cheese and carb-on-carb. I like Alessandra‘s dramatics the most:

Wow, I opened this email up and literally smelled the mac n cheese. Only 2 hours till lunch, only 2 hours till lunch…

continue reading…


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