Fast Food - - Page 4

by BS

Stuff This! Top 10 Most Creative Stuffing Recipes

As you may have gathered by now, we’re not exactly Thanksgiving traditionalists here at Endless Simmer. But stuffing is one thing we simply will not go without. (You gotta have something to soak up all those pumpkin martinis, right?) Of course, we’re not talkin’ bout plain old sausage-spiked bread stuffing. These 10 creative recipes get crazy with the size, shape and flavor of Thanksgiving stuffing.

10. Stuffing Muffins

We’ve seen this one quite a bit lately and think it is just cute as all hell. Bake your stuffing in a muffin tin and then serve it in place of rolls. Genius.
Recipe: Cooking on the Side

9. Mofongo Stuffing

It doesn’t get much tastier than mofongo — a Puerto Rican specialty of fried green plantains mashed up with bacon, sofrito and olive oil. Oh wait, it does get better. You can stuff that baby in a turkey. Yum.
Recipe: Always Order Dessert

8. “Meatloaf” Stuffing

Cranberry sauce isn’t the only thing that’s allowed to bring a weird pre-packaged shape to the T-day table. Bake your stuffing in a loaf pan and serve everyone a hearty slice of meatloaf stuffing.
Recipe: Bread et Butter

7. Fried Stuffing Croquettes

This one’s intended for leftover stuffing, but if you’re ambitious you can make it the day of. Rolled-up balls of stuffing are coated in panko (love that bread-on-bread action), then deep-fried. For a special surprise, toss your other leftovers (turkey, gravy) in the center so they ooze out when you take a bite.
Recipe: Menu in Progress

Feed Us Back: Comments of the Week

– Last Halloween post, we swear, but we had to share this photo from reader Dan of Food in My Beard, who proves that broccoli costumes don’t have to end up on the worst list. Also, Mr. and Mrs. JoeHoya of Capital Spice make an early bid for next year’s cutest costumes list:

The McRib is McBack

It’s back. The iconic spare-rib shaped sandwich from McDonald’s. I was but a twinkle in my father’s eye the first time the McRib surfaced, so I never got around to eating one, and I’ve never been so inclined as to cross state lines just to find it.

It’s been almost four years since my last McDonald’s fine, two years since I got drunk and ate McDonald’s. I’m not sure why McD’s became the victim of my boycott, but I have always thought of it as the epitome of fast food. For some reason I feel less guilty when eating Burger King or a late night slice of pizza.

But for the purposes of research alone, I broke my “fast food” boycott and took a bite into the elusive McRib, which McD’s has brought back by popular demand for a special six-week, nation-wide run, now through December 5. Continue reading to see what I have to say.

Feed Us Back: Comments of the Week

– Time to crowdsource your knowledge, ESers. Janice has a question about state fair foods:

I know this may sound crazy but I have a diabetic student who is going to the State Fair of Texas next week. I want to provide her with a carb count of State Fair food so she can enjoy some unusual tastes. Does anyone know where I can get a list of the food served there with carb counts? Thanks

Any ideas? Aside from, you know, not taking a diabetic person within 10,000 feet of a state fair.

– If you missed the comments on changing food for American tastes, be sure to check out Borracho‘s link.

Do not overlook some of our great culinary adaptation in other countries: http://foodnetworkhumor.com/2009/07/mcdonalds-menu-items-from-around-the-world-40-pics/

Amazing! I think I might need to go on assignment and try all of these.

– And if you haven’t started following ES on twitter yet, get in the game — we’ve just handed out our first round of groupon winners — more to come!

(Photo: Food Network Humor)

in Food Travel 0 comments

by gansie

Thank You Uno: Chicken Tikka Masala Officially Jumps the Shark

Chicken tikka masala already wins as the most inauthentic Indian dish of all time. The BBC calls it “synonymous with: breakdown in traditional British values and rise of multi-cultural Britain,” as it’s been crowned “Britian’s true national dish,” having been created there in the mid-20th Century.

In the United States we find this dish only at Indian restaurants and some UK-inspired pubs aggressively trying for authenticity. But that’s where the CTM deliciousness ends. Right?

That’s until I read about Uno’s “complete menu revamp.” Because of the volume of press releases sent to my inbox, I barely ever read all of them, especially when I have no interest in the subject matter. Now, I don’t have an interest in Uno’s, as it was my least favorite pizza chain (even over the despised Pizza Hut), but I was curious about how radically a pizza place’s menu could actually change.

The press release first mentioned a farro salad. I get this addition: ancient grains are having a serious moment and are seen as healthy, plus farro is deeply connected to Italy, as is Uno’s main draw, pizza.

But then it comes. Chicken Tikka Masala will join the cast with deep dish pizza and Rattlesnake pasta. I’m afraid chicken tikka masala now joins salted caramel (Uno also unveils a bread pudding with salty caramel sauce) as completely overexposed and a sure sign that a restaurant is totally fucking desperate with zero original ideas.

Original Jump the Shark (and its defender!)

in Restaurants 2 comments

by BS

Artsy Photo of the Day

From Bakesale Betty in Oakland, CA — the sandwich that puts the McChicken to shame.

Buttermilk fried chicken topped with a slaw of jalapeno, cabbage, red onion and parsley.

PS — your humble ES editor is exploring San Francisco, Oakland and surrounds this month — mostly with my mouth, of course. Where to eat? Shout it out, ESers!

Update: Officially one of the ten best sandwiches in America.

in Fowl / Photos / Sandwich 5 comments

by BS

Feed Us Back: Comments of the Week

– Many of you have opinions on the ”can you cook cucumbers?” debate. Maids:

My roommate says she used to cook burritos in her microwave in college using tortillas, rolled with cheese and cucumbers inside. Sounded disgusting to me, but she has a palate I respect so maybe cooked cukes aren’t so bad?

I don’t know about these cuke burritos, but I’m definitely going to start ranking my friends by how much I respect their palates.

– JoeHoya and the Mrs. coin an amazing term for the frustration found in fava beans:

We LOVE fava beans and make it a point to buy them in bulk during their all-too-brief season at the farmers’ market. But the prep is definitely a pain in the ass. Elizabeth refers to favas as the Beans of Diminishing Returns because you buy them by weight and then promptly through out half of what you paid for in the form of the outer and inner pods.

– Finally, anyone who can get worked up about indefinite articles in convenience store advertising is welcome at ES. BigOldCar:

The thing that bothers me most about the Hoagieman commercials is that the song ends with:

“At the Hoa…gie…Fest!
At the Wawa!
The Hoa…Gie…Fest!
At the Wawa!”

Why “THE” Wawa? Why not “your,” or some other gap-filler? But the definite article doesn’t belong here, and it bugs the shit out of me!

I don’t get the Sgt. Pepper theme, but it’s so interesting-looking that I’ve come to accept it.

I cannot, however, get past that improper article.

(Photo: inSinU8)

in Veggie 2 comments

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