1. They take their fried dough seriously. Like, realllllllly seriously.
2. Yes, you see that right. In case these beignet fingers didn’t come with enough powdered sugar, there is extra on the table.
3. This entire tray cost $2.20.
Coffee Call / Baton Rouge, La.
Sorry to keep teasing you guys! But I can’t help it. Full Denmark food post coming soon…I swear.
Ho-hum. Just another beautiful day here in the penthouse offices of ES. What have I been doing you ask? Well, let’s see…oh yeah, yours truly got an all-inclusive opportunity to take a sponsored tour of the POM Wonderful pomegranate orchards and bottling facility in central California. And let me tell you, not only was it impressive as hell, but I got the opportunity to drink as much of the POM juice as I could inhale! Was it cool? Heck to the yeah! I LOVE when someone asks me if I want to get juiced! And for free? Outta my way!
I don’t know how many pomegranates you’ve eaten lately but the ones at the POM orchard were HUGE! I saw one that was as big as Giada De Laurentis’ head and it was packed with almost as many arils as Giada has teeth! (I’m kidding of course. Giada’s teeth are infinite.) Did you know that the POM orchards span 18,000 acres? The name of the variety of pomegranate that they grow is called the ‘wonderful,’ which is why it’s POM Wonderful and not POM Some-Other-Kinda-Variety…er, you get what I mean.
Anyway, the fresh pomegranate picking season only lasts about three months which is from October into December. Once picked they’re rushed from the tree to the processing plant to be scanned and scrutinized, which determines if the fruit is to become juice or if it meets the incredibly high standards that POM applies to all of its fresh pomegranates. It’s like the fruit version of ‘The Next Top Model’; the ones that make it are perfectly beautiful and flawless on the outside, but sweet and tart on the inside! You just can’t wait to get your hands on one! (I’m talking about the pomegranates here…)
And of course there are those super anti-oxidants within the POM juice that is the real treasure. It’s so powerful in fact, that I’m told most of the pickers average around 150 years in age. I couldn’t verify this because—y’know—most of them were wearing hats, but with the way I was being treated by the POM staff I’d believe anything they told me.
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Because the only proper thing to say after eating a Philly cheesesteak taco is: “What’s for dessert?”
Serious Eats has more on why/how/where this exists.
(Photo: Serious Eats)
On our Sam Adams tour, we heard references to the Union Oyster house several times during the two hours we were there. One memorable reference was to their food, while the other was to a beer that they brew only to serve at that one location. So obviously, our post-brewery eating agenda was set.
Of course, what’s a trip to Boston without a little history?! The Union Oyster House claims to fame because of its food, yes, but also its history. It’s the oldest restaurant (in continuous service) in the United States. The restaurant has seated members of the Union Army, those damn Red Coats (I’m sure), presidents and politician, including plenty of those Kennedys. Apparently JFK had a favorite booth upstairs that is now dedicated to him—“The Kennedy Booth.”
It’s also more in more demand than we thought…with a three-hour wait, we had reservations at 10:00 P.M. It was also worth it…
Oyster House Clam Chowder
Read More›This al pastor taco chef at Pepe’s in Puerto Vallarta is a fucking artist. Watch how the pineapple slices fall effortlessly on to each taco.
(Video: Holly Ellis)
Well, in regards to ridiculous overloads of novelty foods, it’s all downhill from here—state fair season is over for the year. We’ll have to wait for months before a stream of deep-fried, chocolate-covered, bacon-wrapped indulgences can once again make their appearance in our diets. In the meantime, let’s take a look at some of the most shocking new creations that made their debut onto the state fair food scene in 2012. Steel your arteries…
You’d think that a normal beef rib would contain enough animal flesh, but you would be wrong, and the California State Fair is here to prove it. They’ve jammed a giant 24-oz. steak ONTO a 17-inch beef rib bone. Why?! Because they can. (Photo: Cavegrrl.com)
We saw deep fried Kool-Aid and deep fried salsa at last year’s state fairs, so we should have known that cotton candy couldn’t be that far off. Pretty crazy, because it seems like the spun sugar would melt in the deep fryer. Life is full of mysteries. Not enough sweets for you? Don’t worry, this treat is served by a frozen yogurt purveyor, so feel free to use these giant balls of fried sugar as a topping on your froyo. (Photo: Cassie’s Frozen Yogurt)
We all know that french fries are a great base for all kinds of toppings, and the Eastern Idaho State Fair really took that idea and ran with it. The Outlaw Stacker is a huge pile of fries smothered in gravy, bacon, and a fried egg. The name rings true—health and nutrition are truly outlawed in this dish. And we’re okay with that. (Photo: Eastern Idaho State Fair)
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