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Artsy Photo Of The Day

Posted by on April 11 2011 in Holiday

Preserving the fruits of the season.

100 Ways to Use Sriracha

Posted by on April 11 2011 in Featured, Lists


Condiment of the gods. Maker of everything delicious. Mispronounced as often as pho.

Don’t waste your time here. Call it cock sauce and get cookin’

Click on the photos for full recipes.

More 100 Ways:
100 Ways to Cook Bacon
100 Ways to Cook an Egg
100 Ways to Cook a Banana
100 Ways to Cook a Tomato
100 Ways to Cook With Guinness

Feed Us Back: Comments of the Week

Posted by on April 8 2011 in Breakfast, Cheese, Drinks, Sandwich

- erica for one, is down with breakfast beer:

see, i think beer, like any other alcohol, can use a little spruce-me-up-water-me-down-juicy-somethin’somethin’ for breakfast time. that’s why in Europe they’ve got the Shandy: half lager, half sparkling lemonade. it may sound kinda nasty but i’ve tried it and it not only works well at breakfast, it makes piss beer (cough *pbr* cough) actually palatable.

according to a friend in stuttgart, they often do Shandies with banana juice instead of carbonated citrus stuff in that neck of the woods… uh, yeah.

Good thoughts, Erica. Also, Endless Simmer is meeting this weekend to decide whether we should replace our “we just can’t keep our mouths shut” tagline with “Endless Simmer: spruce-me-up-water-me-down-juicy-somethin’somethin.”

- In other beer innovation news, Tim is not down with name tags on Bud Light bottles:

Disappointed! How would you feel if Kraft ran the same promotion on their processed American singles?

Tim, you don’t know ES very well if you think our answer would be anything other than “that would make us very, very happy.” Everybody’s gotta protect their night cheese.

- Speaking of fake cheese, ES made our vegan readership very, very happy this week with America’s top 10 new sandwiches — veganized. My favorite comment comes from MunyaBuddya over at HuffPo:

“Where’s the vegan Double Down?”

Are you on that one or what, vegan bloggers?

(Photo: Mike Saechang)

Friday Food Porn: Lost in Translation

Posted by on April 8 2011 in Photos

This was my view at a recent stop to a local taqueria. If you live in an area with a large Hispanic population, you may be familiar with this image. Bimbo bakery is the largest bakery in the world, with brands in Mexico, Europe and the US. You would think someone in the marketing department would have called a meeting about the name and the fact that the mascot is a satisfied looking bear with an eclair phallus. Apparently not.

Royal Endorsed Products You Should Own

Posted by on April 8 2011 in Celebs, Drinks, Lists

We continue our extensive coverage of the Royal Wedding by bringing you an assortment of Royal Family sponsored food and drink products. What is a Royal Warrant you ask? From the horse drawn carriage itself, they are:

… a mark of recognition to individuals or companies who have supplied goods or services for at least five years to HM The Queen, HRH The Duke of Edinburgh or HRH The Prince of Wales.

So those obscure looking crests on that packet of tea you have in your cupboard — it means you drink the same crap as The Queen,  her husband whose name I forget, or Prince Charles. For some reason the rest of the Royal clan aren’t worthy of sponsoring products — either that or we just don’t care. And in case you were wondering, The Queen Mother (may she rest in peace) also had her own endorsement deals — she was partial to a bottle glass of Bombay Sapphire from time to time. So if you plan to eat and drink like a Queen during this royal season, don’t forget the…

Colman’s Mustard

A staple in any fine kitchen, Coleman’s mustard was endorsed by The Queen in 1964.

Tanqueray Gin

Not long after her coronation The Queen was quick to appoint her favorite tipple. Tanqueray Gordon & Co Ltd. was given the Royal honor way back in 1955.


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Thursday 3: Things You Didn’t Know You Can Fry

Posted by on April 7 2011 in Cheese, Veggie

As veterans of several state fairs, at Endless Simmer we know there’s just about no food that can’t stand for a little frying.

1. Cottage Cheese

Yes, it’s good. Yes, it’s better battered and fried.

2. Flowers

These pretty zucchini blossoms will be showing up at the far mar before you know it. You know what to do.

3. Avocado

Fine, maybe this one didn’t work out so well, but you know we’ll be trying again.

Top Chef Masters Exit Interview: Episode 1

Posted by on April 7 2011 in TV

As we say farewell to Top Chef All-Stars, we turn our attention to the newly revamped Masters. No longer will Kelly Choi grace our screens as she has been replaced by Aussie chef Curtis Stone. With him he brings the traditional format that we know and love in Top Chef — no more counting points, just plain and simple quickfire and elimination challenges — and we were in for a treat as the first episode was Restaurant Wars.

Keep reading to hear what the first eliminated chef had to say.


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