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Get Your Goat - Feast Your Eyes (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-24-2009 at 12:00:09
| pFiled under: a href="http://www.slashfood.com/category/hors-doeuvres/" rel="tag"Hors D'oeuvres/a, a href="http://www.slashfood.com/category/snacks/" rel="tag"Snacks/a, a href="http://www.slashfood.com/category/food-porn/" rel="tag"Food Porn/a, a href="http://www.slashfood.com/category/cheese/" rel="tag"Cheese/a, a href="http://www.slashfood.com/category/artisan-foods/" rel="tag"Artisan Foods/a, a href="http://www.slashfood.com/category/feast-your-eyes/" rel="tag"Feast Your Eyes/a/pdivimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" alt="cheese" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/2654066286_ea6583e044_o.jpg" /br /emstrongBy Rebecca Flint Marxbr /br //strong/emLooking at this a target="_blank" href="http://www.davidlebovitz.com/archives/2009/04/comte.html#more"cheese/a is a little like meditating. It's the most serene, perfect thing we've laid eyes on in the past week -- a little cloud floating innocuously against a blue (OK, teal) sky. The knife at its side hints at its imminent demise, but really, who aside from vegans or the lactose-intolerant wouldn't want to partake of the cheese's ample charms? span class="il"Former a target="_blank" href="http://www.chezpanisse.com/"Chez Panisse/a pastry chef David span class="il"Lebovitz,/span the author of numerous wonderful cookbooks and a Paris resident for the past seven years, purchased this silver dollar-sized disc of Rocamadour (a raw goat's milk emfromage/em) for a dinner party he was throwing for friends. While much of his accompanying commentary extols the virtues of the comteacute; he also bought, it's this diminutive beauty that has us dreaming of baguettes, a drizzle of honey and deeply discounted a href="http://www.airfrance.us/cgi-bin/AF/US/en/local/home/home/homepage.jsp?BV_SessionID=@@@@0661367524.1240438439@@@@amp;BV_EngineID=ccceadehdfjmldjcefecekedgfndgfi.0" target="_blank"Air France/a tickets.
p /p
[Via a target="_blank" href="http://www.davidlebovitz.com"David Lebovitz/a]/span/divh6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1525294/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/#comments" title="View reader comments on this entry"Comments/a
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Brave New Whirlpool - Kitchens of the Future (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-24-2009 at 12:00:09
| pFiled under: a href="http://www.slashfood.com/category/magazines/" rel="tag"Magazines/a, a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag"On the Blogs/a/pimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/futurefood2.jpg" alt="future" /br /As if a href="http://www.slashfood.com/2008/10/11/a-day-at-elbulli/"molecular gastronomy/a wasn't sci-fi enough, a href="http://www.dwell.com" target="_blank"Dwell/a magazine now ponders the a href="http://www.dwell.com/articles/the-future-of/" target="_blank"kitchens of the future/a, with engrossing photos and interviews. San Francisco chef Daniel Patterson envisions a place where a target="_blank" href="http://www.answers.com/topic/sous-vide"sous vide/a coexists happily with medieval touches like an open fireplace and a root cellar, whereas designer Scott Hudson foresees "unified systems" instead of unrelated bits and pieces (no hodgepodge a href="http://www.slashfood.com/2009/04/16/my-registry-part-iii-small-appliances-the-hungry-bride/" target="_blank"appliances/a and fixtures for him!). br /br /It's a fanciful and fascinating survey of ideas, and while we're wowed by the idea of laser-carved countertops and Pacojets, we're warmed by architect and interior designer Antonio Citterio's insistence that a futuristic kitchen shouldn't be a cold and clinical one: "To cook is to make a mess," he says. "Life is messy!" br /br /We'll tip our tomato sauce-splattered caps to that.br / br / [a target="_blank" href="http://www.dwell.com/articles/the-future-of/"Dwell/a via a href="http://sf.eater.com/index.php?page=3"Eater SF/a]h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/brave-new-whirlpool/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1526215/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/brave-new-whirlpool/#comments" title="View reader comments on this entry"Comments/a
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Sid Wainer & Son Chili Oil - Product Spotlight (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 08:00:08
| pFiled under: a href="http://www.slashfood.com/category/baking/" rel="tag"Baking/a, a href="http://www.slashfood.com/category/frying/" rel="tag"Frying/a, a href="http://www.slashfood.com/category/raves-and-reviews/" rel="tag"Raves amp; Reviews/a, a href="http://www.slashfood.com/category/grilling/" rel="tag"Grilling/a, a href="http://www.slashfood.com/category/spices/" rel="tag"Spices/a, a href="http://www.slashfood.com/category/artisan-foods/" rel="tag"Artisan Foods/a, a href="http://www.slashfood.com/category/dining-at-our-desks/" rel="tag"Dining at Our Desks/a/pimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" alt="oil" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/oliveoilchile.jpg" /br /Some cooks reach for a href="http://www.slashfood.com/2006/06/22/sriracha-the-ultimate-condiment/" target="_blank"Sriracha/a, the ubiquitous Thai hot sauce, in a pinch. Others swear by soy sauce. And then there are those who refuse to reveal (*cough, cough* embutter/em) what made the dish you just demolished delicious. For our part, we've developed a tiny -- ok, midsized -- crush on an infused chili oil, and we need to talk about it. br /br /a href="http://www.sidwainer.com/" target="_blank"Sid Wainer amp; Son/a's emDomaine de Provence/em pepper-spiked a href="http://www.sidwainer.com/shopexd.asp?id=133amp;bc=no" target="_blank"oil/a is fantastic. A drizzle of the fiery goodness rescues storebought and homemade guacamole alike with a heady, late-blooming heat on the palate. According to owner Henry Wainer, it's also tasty on bruschetta. We plan to carry it on our person all summer -- potentially awkward in the 90 degree swelter -- using guerilla tactics to douse any crustaceans and pork we spy sizzling on the grills of party hosts. (Brooklyn, consider yourself warned.)br /br /Wainer has been equally passionate about the oil since meeting its producer at a dinner in France 18 years ago. Such culinary serendipity, he declares, "enriches the world." Can't argue with that.h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/sid-wainer-and-son-chile-oil-product-spotlight/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1526390/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/sid-wainer-and-son-chile-oil-product-spotlight/#comments" title="View reader comments on this entry"Comments/a
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San Pellegrino Announces World's 50 Best Restaurants (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:00:13
| pFiled under: a href="http://www.slashfood.com/category/restaurants/" rel="tag"Restaurants/a, a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag"On the Blogs/a, a href="http://www.slashfood.com/category/celebrities/" rel="tag"Celebrities/a/pemstrongimg width="200" vspace="4" hspace="4" height="299" border="0" hspace="5" vspace="5" align="right" alt="water" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/sanpellegrino.jpg" /By Rebecca Flint Marxbr //strong/emAnother day, another a target="_blank" href="http://www.theworlds50best.com/2009_1_50.html"list/a. Yesterday the good folks at San Pellegrino released their annual World's a href="http://www.theworlds50best.com/page/home.html" target="_blank"50 Best/a span class="il"Restaurants/span, a sort of Rough Guide for gastronomes with fat wallets and abundant frequent flyer miles. Sponsored by the sparkling water company, the list was decided by a panel of 800-plus judges comprised of food writers, critics and chefs from around the world. The judges were big fans of Spain, whose six span class="il"restaurants/span on the list included Ferran Adria's El Bulli (coming in at No. 1 for the fourth year in a row). France also got some love with eight span class="il"restaurants/span, and the U.S. did pretty well for itself with seven eateries including new-to-the-list Momofuku Ssam Bar at 31 and Alinea, whose Grant Achatz rose 26 places from 2007 to a No. 10 ranking this year. divbr //div divThe big loser was undoubtedly Gordon Ramsay, whose London flagship completely disappeared after ranking at No. 13 last year, and whose ex-friend Marcus Wareing won the Breakthrough Restaurant Award for Marcus Wareing at the Berkeley -- not without taking a a href="http://www.bloomberg.com/apps/news?pid=20601088amp;sid=aXB.iAyBmNA0amp;refer=muse" target="_blank"swipe/a at Ramsay himself. br //div br / divOh, the drama! Oh, the lists! br //divpa href="http://www.slashfood.com/2009/04/21/san-pellegrino-announces-worlds-50-best-restaurants/" rel="bookmark"Continue reading emSan Pellegrino Announces World's 50 Best Restaurants/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/21/san-pellegrino-announces-worlds-50-best-restaurants/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1523914/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/21/san-pellegrino-announces-worlds-50-best-restaurants/#comments" title="View reader comments on this entry"Comments/a
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Get Your Goat - Feast Your Eyes (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:00:13
| pFiled under: a href="http://www.slashfood.com/category/hors-doeuvres/" rel="tag"Hors D'oeuvres/a, a href="http://www.slashfood.com/category/snacks/" rel="tag"Snacks/a, a href="http://www.slashfood.com/category/food-porn/" rel="tag"Food Porn/a, a href="http://www.slashfood.com/category/cheese/" rel="tag"Cheese/a, a href="http://www.slashfood.com/category/artisan-foods/" rel="tag"Artisan Foods/a, a href="http://www.slashfood.com/category/feast-your-eyes/" rel="tag"Feast Your Eyes/a/pdivimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/2654066286_ea6583e044_o.jpg" alt="cheese" /br /emstrongBy Rebecca Flint Marxbr /br //strong/emLooking at this a href="http://www.davidlebovitz.com/archives/2009/04/comte.html#more" target="_blank"cheese/a is a little like meditating. It's the most serene, perfect thing we've laid eyes on in the past week -- a little cloud floating innocuously against a blue (OK, teal) sky. The knife at its side hints at an imminent demise, but really, who aside from vegans or the lactose-intolerant wouldn't want to partake of its ample charms? span class="il"Former a href="http://www.chezpanisse.com/" target="_blank"Chez Panisse/a pastry chef David span class="il"Lebovitz,/span the author of numerous wonderful cookbooks and a Paris resident for the past seven years, purchased this silver dollar-sized disc of Rocamadour (a raw goat's milk cheese) for a dinner party he was throwing for friends. While much of his accompanying commentary extols the virtues of the comteacute; he also bought, it's this diminutive beauty that has us dreaming of baguettes, a drizzle of honey and deeply discounted a target="_blank" href="http://www.airfrance.us/cgi-bin/AF/US/en/local/home/home/homepage.jsp?BV_SessionID=@@@@0661367524.1240438439@@@@amp;BV_EngineID=ccceadehdfjmldjcefecekedgfndgfi.0"Air France/a tickets. p /p [Via a href="http://www.davidlebovitz.com" target="_blank"David Lebovitz/a]/span/divh6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1525294/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/#comments" title="View reader comments on this entry"Comments/a
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Flashback to the '70s - Sweet and Sour Chicken (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:00:13
| pFiled under: a href="http://www.slashfood.com/category/dessert/" rel="tag"Dessert/a, a href="http://www.slashfood.com/category/poultry/" rel="tag"Poultry/a, a href="http://www.slashfood.com/category/microwaving/" rel="tag"Microwaving/a, a href="http://www.slashfood.com/category/america/" rel="tag"America/a, a href="http://www.slashfood.com/category/spices/" rel="tag"Spices/a, a href="http://www.slashfood.com/category/retro-cookery/" rel="tag"Retro cookery/a, a href="http://www.slashfood.com/category/meat/" rel="tag"Meat/a/pimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/chix2.jpg" alt="chicken" /br /In the 1970s the handy little ovens we now use to reheat leftovers and frozen dinners experienced a brief golden age, with folks employing them for cooking everything from turkeys to cheesecake. This recipe dates from the glorious reign of microwaves.br /br /Like many of Aunt Evie's recipes, her microwaved sweet-and-sour chicken is easy, convenient and surprisingly flavorful. However, it relies on hard-to-find, annoyingly coarse-textured pickling spice and employs an unnecessary amount of margarine. For the modern incarnation we selected only certain pickling spices and ground them up, resulting in a far more evenly flavored and pleasantly textured dish. br /br /This was an interesting experiment with the tiny oven: Microwaving, which essentially cooks meat from the inside out, didn't really yield chicken that has fully absorbed its sauce (or its savory flavor). Consequently, this recipe yields meat that is tender but bland. With that in mind, stove-top directions are at the end of the recipe. Regardless of which cooking method you use, this is a fun, easy and surprisingly tasty dish. Go, Aunt Evie!pa href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/" rel="bookmark"Continue reading emFlashback to the '70s - Sweet and Sour Chicken/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1524881/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/#comments" title="View reader comments on this entry"Comments/a
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Booze Sales Go Up While Economy Takes a Dive - The Globe and Mail in 60 Seconds (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:00:13
| pFiled under: a href="http://www.slashfood.com/category/newspapers/" rel="tag"Newspapers/a, a href="http://www.slashfood.com/category/in-sixty-seconds/" rel="tag"In Sixty Seconds/a/pimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/ham042309.jpg" alt="seared hamachi" /br /
ul
liOur pockets empty while our bellies fill with a href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090421.wlbooze21art1830/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090421.wlbooze21art1830" target="_blank"booze/a: "Canadians boosted alcohol sales by 4.3 percent [this year], funnelling more than $18.8 billion into the economy."/li
liSeaChoice now offers a a href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090422.wlsushi22art1832/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090422.wlsushi22art1832" target="_blank"downloadable sushi guide/a about locating sustainably sourced fish, but brace yourself -- the beloved unagi and hamachi are on the list./li
liLaiterie Charlevoix's a href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090422.wlspread22art1832/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090422.wlspread22art1832" target="_blank"Le 1608/a cheese -- the "pleasant tang of the long finish clinches this cheese's spot as a new Canadian favourite." /li
lia href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090418.wstkates18art1310/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090418.wstkates18art1310" target="_blank"Miga restaurant/a in Mississauga, Ontario, a favorite due to "wannabe luxe comforts."/li
liA guide to that a href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090418.wstwaverman18art1354/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090418.wstwaverman18art1354"Twitter cooking shorthand/a we've a href="http://www.slashfood.com/2009/04/22/new-york-times-throws-down-a-twecipe-challenge/" target="_blank"seen/a so much./li
lia href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090418.wstcrosariol18art1310/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090418.wstcrosariol18art1310"Wine on a budget/a -- a general rule for which wines to grab and which to avoid.br //li
lia href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090415.wldish16art1810/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090415.wldish16art1810" target="_blank"Au Petit Chavignol/a in Vancouver -- serious cheese, an amazing wine list and full meals./li
liNext time you spy bubbles, it might not be club soda -- Ontario's about to get a href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090415.wldecanter15art1830/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090415.wldecanter15art1830" target="_blank"Camitz Sparkling Vodka/a./li
liA talk with a href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090415.wlknife15art1830/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090415.wlknife15art1830" target="_blank"Kevin Kent/a, "possibly Canada's great prophet of Japanese knives."/li
/ulh6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/booze-sales-go-up-while-economy-takes-a-dive-the-globe-and-mai/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1525575/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/booze-sales-go-up-while-economy-takes-a-dive-the-globe-and-mai/#comments" title="View reader comments on this entry"Comments/a
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Best Bites of YumSugar (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:00:13
| pFiled under: a href="http://www.slashfood.com/category/farming/" rel="tag"Farming/a, a href="http://www.slashfood.com/category/newspapers/" rel="tag"Newspapers/a, a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag"On the Blogs/a, a href="http://www.slashfood.com/category/celebrities/" rel="tag"Celebrities/a, a href="http://www.slashfood.com/category/food-news/" rel="tag"Food News/a, a href="http://www.slashfood.com/category/yumsugar/" rel="tag"YumSugar/a/pimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/obamagarden.jpg" alt="White House garden" /br /emEach Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week.br /br //emMemo to the First Lady: That's the nicest-looking gardening outfit we've ever seen! Take this a target="_blank" href="http://www.yumsugar.com/3068132"quiz/a and find out how well you know what the Obamas are planting this year.br /br /A pretty dang delicious-looking milk chocolate and peanut butter cookie a target="_blank" href="http://www.yumsugar.com/3063998"recipe/a. br /br /Edamame in linguine? They make it look a target="_blank" href="http://www.yumsugar.com/3063734"tasty/a over at YumSugar. br /br /A writer is entranced by the simple charms of homemade tortillas. Have you tried it? Take their a target="_blank" href="http://www.yumsugar.com/3068240"poll/a.br /br /McDonald's a target="_blank" href="http://www.yumsugar.com/3064799"joins/a the upscale burger trend with one-third pound Angus patties, coming this August. br /h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/best-bites-of-yumsugar/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1526114/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/best-bites-of-yumsugar/#comments" title="View reader comments on this entry"Comments/a
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Mint-Infused Bourbon (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:00:13
| pFiled under: a href="http://www.slashfood.com/category/whisky/" rel="tag"Whisky/a, a href="http://www.slashfood.com/category/how-to/" rel="tag"How To/a, a href="http://www.slashfood.com/category/spirits/" rel="tag"Spirits/a, a href="http://www.slashfood.com/category/summer/" rel="tag"Summer/a, a href="http://www.slashfood.com/category/cocktail-hour/" rel="tag"Cocktail Hour/a/pa href="http://www.flickr.com/photos/galant/"img hspace="4" border="0" hspace="5" vspace="5" align="right" vspace="4" alt="Mason jar of mint" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/mintjar.jpg" //aWith a href="http://www.slashfood.com/2008/06/07/kentucky-burgoo/"Derby Day/a racing round the bend and summer hot on its tail, it's mint julep time. Considering the current rage for a href="http://www.slashfood.com/search/?q=infusion"infusing/a one's booze, it's only natural to combine a href="http://www.slashfood.com/tag/bourbon"bourbon/a with mint before the two even hit a glass.br /br /Some folks just toss the two together, steeping a few handfuls of leaves in a glass jar. Here's a slightly more precise recipe: Combine about 2 cups loosely packed mint leaves with 3 cups of bourbon, cap tightly and let sit for 4 to 5 days. If short on time, steep overnight (though another cupful of leaves will be necessary -- perhaps more if a very minty taste is desired). Once the liquor is infused, it's a quick jump to a href="http://www.slashfood.com/search/?q=mint+julep"mint julep/a time: Just mix with simple syrup and pour over crushed ice, no messy muddling required. Some prefer to combine liquor, mint and sugar for an all-in-one infusion, but this mint-only rendition allows more flexibility for various levels of sweet tooths. The concoction also makes for a fine aJack n' Ginger/a (be wary of bourbon a href="http://www.slashfood.com/2009/04/14/bourbon-in-the-u-s-a-when-are-mixers-not-ok/"purists/a!), or an excellent Manhattan.h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/mint-infused-bourbon/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1525530/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/mint-infused-bourbon/#comments" title="View reader comments on this entry"Comments/a
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Barbie Gets a Sweet Tooth with New Candy Line (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:00:13
| pFiled under: a href="http://www.slashfood.com/category/snacks/" rel="tag"Snacks/a, a href="http://www.slashfood.com/category/chocolate/" rel="tag"Chocolate/a, a href="http://www.slashfood.com/category/candy/" rel="tag"Candy/a, a href="http://www.slashfood.com/category/raves-and-reviews/" rel="tag"Raves amp; Reviews/a, a href="http://www.slashfood.com/category/new-products/" rel="tag"New Products/a, a href="http://www.slashfood.com/category/america/" rel="tag"America/a, a href="http://www.slashfood.com/category/mothers-day-1/" rel="tag"Mother's Day/a, a href="http://www.slashfood.com/category/edible-gifts/" rel="tag"Edible Gifts/a/pimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" alt="barbie" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/barbienew.jpg" /br /a href="http://barbie.everythinggirl.com/" target="_blank"Barbie/a, as you may know, turned 50 earlier this year. If this slightly belated bit of promotional whimsy is any indication, plenty of you still want a piece of her.br /br /To celebrate the doll's 50th, Dylan's Candy Bar created "Barbie Loves Dylan's," a line of chocolate and candy outfitted in colorful graphics befitting the belle's pop-art and pop-cultural legacy. We love the way these chocolates are packaged, with through-the-years pix inspiring affectionate memories of both "The Brady Bunch" and yearbook photos of days (and unfortunate hairstyles) gone by. br /br /It's rare to come across chocolate whose packaging wouldn't look out of place next to a Warhol, and we applaud whatever graphic design genius was behind this. But if Barbie taught us anything, it's that beauty is skin deep, and that lesson unfortunately applies to the chocolate bearing her name. It tastes as plastic as Barbie herself or, in the words of one judge, "like drugstore Easter candy." Like Barbie herself, this chocolate could last 50 years ... in the back of a pantry. br /br /For a href="http://www.dylanscandybar.com/candy_barbie-50th-anniversary/then-now-chocolate-square-pack/" target="_blank"$14/a, a better move might be to pop the candies into a frame on the bedroom wall. 'Cause Barbie also taught us that when substance fails, style triumphs. br /
p /ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href=http://www.dylanscandybar.com/Read/anbsp;|nbsp;a href=http://barbie.everythinggirl.com/Read/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/barbies-sweet-tooth/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1526034/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/barbies-sweet-tooth/#comments" title="View reader comments on this entry"Comments/a
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Brave New Whirlpool - Kitchens of the Future (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:00:13
| pFiled under: a href="http://www.slashfood.com/category/magazines/" rel="tag"Magazines/a, a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag"On the Blogs/a/pimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" alt="future" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/futurefood2.jpg" /br /As if a href="http://www.slashfood.com/2008/10/11/a-day-at-elbulli/"molecular gastronomy/a wasn't sci-fi enough, a target="_blank" href="http://www.dwell.com"Dwell/a magazine now ponders the a target="_blank" href="http://www.dwell.com/articles/the-future-of/"kitchens of the future/a, with fascinating photos and interviews. San Francisco chef Daniel Patterson envisions a place where a href="http://www.answers.com/topic/sous-vide" target="_blank"sous vide/a coexists happily with medieval touches like an open fireplace and a root cellar, whereas designer Scott Hudson foresees "unified systems" instead of unrelated bits and pieces (no hodgepodge a target="_blank" href="http://www.slashfood.com/2009/04/16/my-registry-part-iii-small-appliances-the-hungry-bride/"appliances/a and fixtures for him!). br /br /It's a fanciful and fascinating survey of ideas, and while we're wowed by the idea of laser-carved countertops and Pacojets, we're warmed by architect and interior designer Antonio Citterio's insistence that a futuristic kitchen shouldn't be a cold and clinical one: "To cook is to make a mess," he says. "Life is messy!" br /br /We'll tip our tomato sauce-splattered caps to that.br / br / [a href="http://www.dwell.com/articles/the-future-of/" target="_blank"Dwell/a via a href="http://sf.eater.com/index.php?page=3"Eater SF/a]h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/brave-new-whirlpool/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1526215/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/brave-new-whirlpool/#comments" title="View reader comments on this entry"Comments/a
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Get Your Goat - Feast Your Eyes (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 12:00:09
| pFiled under: a href="http://www.slashfood.com/category/hors-doeuvres/" rel="tag"Hors D'oeuvres/a, a href="http://www.slashfood.com/category/snacks/" rel="tag"Snacks/a, a href="http://www.slashfood.com/category/food-porn/" rel="tag"Food Porn/a, a href="http://www.slashfood.com/category/cheese/" rel="tag"Cheese/a, a href="http://www.slashfood.com/category/artisan-foods/" rel="tag"Artisan Foods/a, a href="http://www.slashfood.com/category/feast-your-eyes/" rel="tag"Feast Your Eyes/a/pdivimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/2654066286_ea6583e044_o.jpg" alt="cheese" /br /emstrongBy Rebecca Flint Marxbr /br //strong/emLooking at this a href="http://www.davidlebovitz.com/archives/2009/04/comte.html#more" target="_blank"cheese/a is a little like meditating. It's the most serene, perfect thing we've laid eyes on in the past week -- a little cloud floating innocuously against a blue (OK, teal) sky. The knife at its side hints at an imminent demise, but really, who aside from vegans or the lactose-intolerant wouldn't want to partake of its ample charms? span class="il"Former a href="http://www.chezpanisse.com/" target="_blank"Chez Panisse/a pastry chef David span class="il"Lebovitz,/span the author of numerous wonderful cookbooks and a Paris resident for the past seven years, purchased this silver dollar-sized disc of Rocamadour (a raw goat's milk cheese) for a dinner party he was throwing for friends. While much of his accompanying commentary extols the virtues of the comteacute; he also bought, it's this diminutive beauty that has us dreaming of baguettes, a drizzle of honey and deeply discounted a target="_blank" href="http://www.airfrance.us/cgi-bin/AF/US/en/local/home/home/homepage.jsp?BV_SessionID=@@@@0661367524.1240438439@@@@amp;BV_EngineID=ccceadehdfjmldjcefecekedgfndgfi.0"Air France/a tickets.
p /p
[Via a href="http://www.davidlebovitz.com" target="_blank"David Lebovitz/a]/span/divh6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1525294/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/get-your-goat-feast-your-eyes/#comments" title="View reader comments on this entry"Comments/a
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Flashback to the '70s - Sweet and Sour Chicken (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 12:00:09
| pFiled under: a href="http://www.slashfood.com/category/dessert/" rel="tag"Dessert/a, a href="http://www.slashfood.com/category/poultry/" rel="tag"Poultry/a, a href="http://www.slashfood.com/category/microwaving/" rel="tag"Microwaving/a, a href="http://www.slashfood.com/category/america/" rel="tag"America/a, a href="http://www.slashfood.com/category/spices/" rel="tag"Spices/a, a href="http://www.slashfood.com/category/retro-cookery/" rel="tag"Retro cookery/a, a href="http://www.slashfood.com/category/meat/" rel="tag"Meat/a/pimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/chix2.jpg" alt="chicken" /br /In the 1970s the handy little ovens we now use to reheat leftovers and frozen dinners experienced a brief golden age, with folks employing them for cooking everything from turkeys to cheesecake. This recipe dates from the glorious reign of microwaves.br /br /Like many of Aunt Evie's recipes, her microwaved sweet and sour chicken is easy, convenient and surprisingly flavorful. However, it relies on hard-to-find, annoyingly coarse-textured pickling spice and employs an unnecessary amount of margarine. For the modern incarnation we selected only certain pickling spices and ground them up, resulting in a far more evenly flavored and pleasantly textured dish. br /br /This was an interesting experiment with the tiny oven: Microwaving, which cooks the meat from the inside out, didn't really yield chicken that has fully absorbed its sauce (or its savory flavor). Consequently, this recipe yields meat that is tender but bland. With that in mind, stove-top directions are at the end of the recipe. Regardless of which cooking method you use, this is a fun, easy and surprisingly tasty dish. Go, Aunt Evie!pa href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/" rel="bookmark"Continue reading emFlashback to the '70s - Sweet and Sour Chicken/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1524881/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/#comments" title="View reader comments on this entry"Comments/a
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Booze Sales Go Up While Economy Takes a Dive - The Globe and Mail in 60 Seconds (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 12:00:09
| pFiled under: a href="http://www.slashfood.com/category/newspapers/" rel="tag"Newspapers/a, a href="http://www.slashfood.com/category/in-sixty-seconds/" rel="tag"In Sixty Seconds/a/pimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" alt="seared hamachi" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/ham042309.jpg" /br /
ul
liOur pockets empty while our bellies fill with a target="_blank" href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090421.wlbooze21art1830/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090421.wlbooze21art1830"booze/a: "Canadians boosted alcohol sales by 4.3 percent [this year], funnelling more than $18.8 billion into the economy."/li
liSeaChoice now offers a a target="_blank" href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090422.wlsushi22art1832/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090422.wlsushi22art1832"downloadable sushi guide/a about locating sustainably-sourced fish, but brace yourself -- the beloved unagi and hamachi are on the list./li
liLaiterie Charlevoix's a target="_blank" href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090422.wlspread22art1832/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090422.wlspread22art1832"Le 1608/a cheese -- the "pleasant tang of the long finish clinches this cheese's spot as a new Canadian favourite." /li
lia target="_blank" href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090418.wstkates18art1310/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090418.wstkates18art1310"Miga restaurant/a in Mississauga, Ontario a favorite due to "wannabe luxe comforts."/li
liA guide to that a href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090418.wstwaverman18art1354/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090418.wstwaverman18art1354"Twitter cooking shorthand/a we've a target="_blank" href="http://www.slashfood.com/2009/04/22/new-york-times-throws-down-a-twecipe-challenge/"seen/a so much./li
lia href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090418.wstcrosariol18art1310/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090418.wstcrosariol18art1310"Wine on a budget/a -- a general rule for which wines to grab and which to avoid.br //li
lia target="_blank" href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090415.wldish16art1810/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090415.wldish16art1810"Au Petit Chavignol/a in Vancouver -- serious cheese, an amazing wine list and full meals./li
liNext time you spy bubbles, it might not be club soda -- Ontario's about to get a target="_blank" href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090415.wldecanter15art1830/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090415.wldecanter15art1830"Camitz Sparkling Vodka/a./li
liA talk with a target="_blank" href="http://www.theglobeandmail.com/servlet/story/RTGAM.20090415.wlknife15art1830/BNStory/lifeFoodWine/?page=rssamp;id=RTGAM.20090415.wlknife15art1830"Kevin Kent/a, "possibly Canada's great prophet of Japanese knives."/li
/ulh6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/23/booze-sales-go-up-while-economy-takes-a-dive-the-globe-and-mai/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1525575/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/23/booze-sales-go-up-while-economy-takes-a-dive-the-globe-and-mai/#comments" title="View reader comments on this entry"Comments/a
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What's On Tap, Anchorage - Humpy's Great Alaskan Alehouse (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-23-2009 at 04:04:26
| pFiled under: a href="http://www.slashfood.com/category/beer/" rel="tag"Beer/a, a href="http://www.slashfood.com/category/lists/" rel="tag"Lists/a, a href="http://www.slashfood.com/category/whats-on-tap/" rel="tag"What's On Tap?/a/pemimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/humpys.jpg" alt="Humpy's Great Alaskan Alehouse logo" /br /A weekly look at the draft selection in beer-friendly bars across the country./embr /br /Achieving the premier beer selection in Anchorage, Alaska, is probably harder than it sounds, and is a huge selling point of a target="_blank" href="http://www.humpys.com/"Humpy's Great Alaskan Alehouse/a. "[The bar] was created for beer lovers by beer lovers," chuckles manager Sandoz Maurer, as she recites the mantra that can be found on the pub's a target="_blank" href="http://www.humpys.com/"Web site/a. A quick look over the draft selection, however, proves this is no laughing matter: 50 types of brews are displayed including an astounding 18 locals!br /br /Humpy's, a live music venue with a slew of Alaskan artists, is well regarded as a locals' hang but is also a visitor destination, particularly during warmer weather. "Summertime is definitely tourist season," Maurer says.br /br /Tourists and locals alike can check the Web for a draft list updated daily (though it's difficult to find, look under "a target="_blank" href="http://www.humpys.com/dailyspecial.html"Daily Specials/a.") Find the most recent selections after the jump. br /br /Though these suds may reign supreme in Anchorage, how would this bar stack up in your fair city? (No Palin jokes, please!)pa href="http://www.slashfood.com/2009/04/22/whats-on-tap-anchorage-humpys-great-alaskan-alehouse/" rel="bookmark"Continue reading emWhat's On Tap, Anchorage - Humpy's Great Alaskan Alehouse/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/whats-on-tap-anchorage-humpys-great-alaskan-alehouse/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1523835/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/whats-on-tap-anchorage-humpys-great-alaskan-alehouse/#comments" title="View reader comments on this entry"Comments/a
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'Wichcraft' - Cookbook Spotlight (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 08:00:13
| pFiled under: a href="http://www.slashfood.com/category/cookbook-of-the-day/" rel="tag"Cookbook Spotlight/a/pstrong'Wichcraft'/stronga href="http://www.amazon.com/gp/product/0609610511?ie=UTF8amp;tag=aolfood-20amp;linkCode=as2amp;camp=1789amp;creative=9325amp;creativeASIN=0609610511"img hspace="4" height="230" border="0" hspace="5" vspace="5" align="right" width="189" vspace="4" alt="'wichcraft by tom colicchio with sisha ortuzar offers up there delicious sandwich recipes. " src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/wichcraft.png" //abr /Recipes by Tom Colicchio with Sisha Ortuzarbr /Text by Rhona Silverbushbr /Photos by Bill Bettencourtbr /span style="font-style: italic;"Clarkson Potter -- 2009/spanbr /a href="http://www.amazon.com/gp/product/0609610511?ie=UTF8amp;tag=aolfood-20amp;linkCode=as2amp;camp=1789amp;creative=9325amp;creativeASIN=0609610511"Buy it at Amazon/abr /br /It's not unusual to find one of us standing in the lunch crowd line at the 'a href="http://www.wichcraftnyc.com/"wichcraft/a so conveniently located right downstairs from our office building. Can you blame us? Anyone who's ever tasted a sammie designed by Tom Colicchio and Sisha Ortuzar's knows exactly what we are talking about -- this isn't your ordinary sandwich, it's a sandwich span style="font-style: italic;"adventure/span. For those who have wondered, sleepless, how they could replicate those tastes at home, pine no more: This cookbook divulges all the be-'wiching secrets for your munching pleasure.br /br /strongTakeaway tips/strong: Hoagie-making is taken to a new level by essays that instruct the reader on stocking the ideal pantry and define the architecture of a structurally sound sandwich. We also love the picture-packed "menu" at the beginning of the book that gives snapshots of the rest of the book (so much better than a Table of Contents!). The tome concludes with a source guide including all of the ingredients the shop uses, most of which are available online.br /br /strongQuality of pictures/strong: Mouthwatering -- some of the most detailed and appealing food porn we've ever seen.br /br /span style="font-style: italic;"See what we tested and whether it's worth buying -- after the jump./spanpa href="http://www.slashfood.com/2009/04/22/wichcraft-cookbook-spotlight/" rel="bookmark"Continue reading em'Wichcraft' - Cookbook Spotlight/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/wichcraft-cookbook-spotlight/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1523522/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/wichcraft-cookbook-spotlight/#comments" title="View reader comments on this entry"Comments/a
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You Vote - the Best Italian Restaurants in America (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 08:00:13
| pFiled under: a href="http://www.slashfood.com/category/restaurants/" rel="tag"Restaurants/a, a href="http://www.slashfood.com/category/raves-and-reviews/" rel="tag"Raves amp; Reviews/a, a href="http://www.slashfood.com/category/lists/" rel="tag"Lists/a, a href="http://www.slashfood.com/category/tinfoil-swan/" rel="tag"Tinfoil Swan/a/pemimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" alt="luigis" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/o-kim.jpg" /br /Mamma mia! /emThis morning's pasta a target="_blank" href="http://www.slashfood.com/2009/04/22/smitten-by-sausage-and-pasta-feast-your-eyes/"pic/a has us stuck in noodle-craving mode. Comforting, hearty Italian eats never get old for us Slashfoodies, so we put together a list of our unforgettable, lick-the-plate clean faves from red-sauce trattorias to fancy-pancy eateries.br /br /As with our sandwich a target="_blank" href="http://www.slashfood.com/2009/02/26/you-vote-the-best-sandwiches-in-america/"post/a and a href="http://www.slashfood.com/2009/03/16/slashfood-readers-pick-the-best-sandwiches-in-america/"followup/a (in which you continue to comment, nominating your beloved sub shops) we want your vote. What'd we miss? Which chicken parm or emscallopine di vitelo/em should we be booking plane tickets to feast upon? Hit us up in the comments, and in a few days we'll post a master list of Slashfoodies' favorites.br /br /a target="_blank" href="http://knoxville.citysearch.com/profile/9420857/knoxville_tn/savelli_s_italian_restaurant.html"strongSavelli's/strong,/a Knoxville, Tenn.br /Blink and you'll drive right past the hole-in-the-wall where Mama Savelli's Chicken Surprise, bursting with artichoke hearts, sun-dried tomatoes and a creamy lemon sauce, will take up permanent residence in your best food memories bank. We really emamore/em the BYOB policy. -- a target="_blank" href="http://www.slashfood.com/bloggers/gretchen-roberts"Gretchen Roberts/abr /stronga href="http://www.vetriristorante.com/"Vetri/a/strong, Philadelphia, Pa.br /Marc Vetri's cozy 40-seater has its share of naysayers, but with impeccable service and amazing food in a warm, intimate setting there's no better spot to celebrate a special occasion. -- a target="_blank" href="http://www.slashfood.com/bloggers/mike-pomranz"Mike Pomranz/abr /stronga target="_blank" href="http://www.frannysbrooklyn.com/"Franny's/a/strong, Brooklyn, N.Y.br / Known for its thin-crusted tomato, mozzarella and sausage pizza, this petite Brooklyn joint also whips up silky pastas with natural local ingredients like spinach and farm fresh eggs. -- a target="_blank" href="http://www.slashfood.com/bloggers/max-shrem"Max Shrem/abr /stronga target="_blank" href="http://www.augustinosrestaurant.com/"Augustino's/a,/strong Hoboken, N.J.br /Double-thick sauteacute;ed pork chops topped with hot and sweet peppers cause jaws to hit tables. We didn't come up for air until our plates were spotless. -- a target="_blank" href="http://www.slashfood.com/bloggers/sarah-christine"Sarah Christine/a (aka The Hungry Bride)br /a target="_blank" href="http://www.convivionyc.com/"strongConvivio/strong/a, New York, N.Y.br /A well-crafted love letter to Southern Italy that is refined without being fussy with dishes like expertly charred octopus and emmalloreddus/em -- a weird, wonderful marriage of sea urchin, crab and gnocchi. -- a target="_blank" href="http://www.slashfood.com/2009/04/21/san-pellegrino-announces-worlds-50-best-restaurants/"Rebecca Flint Marx/abr /br /...the final three after the jump!br /stronga target="_blank" href="http://auroraristorante.com/"br //a/stronga target="_blank" href="http://www.slashfood.com/bloggers/kat-kinsman"/apa href="http://www.slashfood.com/2009/04/22/you-vote-the-best-italian-restaurants-in-america/" rel="bookmark"Continue reading emYou Vote - the Best Italian Restaurants in America/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/you-vote-the-best-italian-restaurants-in-america/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1525140/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/you-vote-the-best-italian-restaurants-in-america/#comments" title="View reader comments on this entry"Comments/a
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Bento Boom Hits Bay Area (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 08:00:13
| pFiled under: a href="http://www.slashfood.com/category/lunch/" rel="tag"Lunch/a, a href="http://www.slashfood.com/category/dinner/" rel="tag"Dinner/a, a href="http://www.slashfood.com/category/restaurants/" rel="tag"Restaurants/a, a href="http://www.slashfood.com/category/new-products/" rel="tag"New Products/a, a href="http://www.slashfood.com/category/america/" rel="tag"America/a/pimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" alt="bento" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/bento.jpg" /br /Ladies and Gentlemen, we are embarking upon a a href="http://www.gourmet.com/food/2009/03/bento-box-boom" target="_blank"Bento Boom/a. The prettily packaged (often very elaborate) box lunch has been around in Japan since the 1600s, has its share of a href="http://www.adventuresinbentomaking.com/" target="_blank"obsessives/a stateside, and now boasts an upscale San Francisco Bay Area entrepreneur as its, uh, bentoperson. Meet a href="http://www.eatpekopeko.com/index.html" target="_blank"Peko-Peko/a (Japanese for "hungry"). br /br /How can a simple, typically cheap boxed lunch go upscale? Well, owner Sylvan Brackett's restaurant background is at Alice Waters' famed local eatery a href="http://www.chezpanisse.com/" target="_blank"Chez Panisse/a. His tribute to the food of his childhood -- his mother is Japanese -- do not come cheap. When they're so gorgeously a href="http://www.eatpekopeko.com/index.html" target="_blank"presented/a in beautiful "to go" boxes, or on traditional servingware when catered, we'd be inclined to shell out the $25 minimum. (Full disclosure: We sampled Brackett's incredible potstickers as college acquaintances). Seasonal, organic ingredients might include Marin Sun Pork emKakuni /em(soy and sake-simmered pork belly) with chrysanthemum greens or font face="Bodoni Std Book"span style="font-size: 14px;"/span/fonta layered box of Dungeness crab, pork cutlet, local pickled ginger and Brackett's house-brined emumeboshi/em (pickles).br /br /Though gourmet bento has not yet charmed all of America, Brackett studied the cuisine in Japan and declares, "Beautifully laid out food is common there." How does Mom feel about him taking the casual food she served him as a tot and bringing it to the Alice Waters crowd? "She thinks it's amusing."h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/bento-boom-hits-bay-area/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1519763/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/bento-boom-hits-bay-area/#comments" title="View reader comments on this entry"Comments/a
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5 Wine Steals to Buy Right Now - Wine of the Week (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 04:00:14
| pFiled under: a href="http://www.slashfood.com/category/wine/" rel="tag"Wine/a, a href="http://www.slashfood.com/category/champagne/" rel="tag"Champagne/a, a href="http://www.slashfood.com/category/wine-of-the-week/" rel="tag"Wine of the Week/a/pimg hspace="4" height="790" border="0" hspace="5" vspace="5" align="right" width="198" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/sweetriesling.jpg" alt="Pacific Rim Sweet Riesling" /For those who just did their taxes and are feeling a bit cash-poor, budget wines may be on the brain. Here are five wines that really deliver for the price.br /br /1. a href="http://rieslingrules.com/wines/sweet-riesling/index.php" target="_blank"Pacific Rim Sweet Riesling/a 2007 ($9). Normally I'm not a big sweet Riesling fan, but I brought this bottle to Easter dinner at a friend's house, where some of the diners prefer sweet wine. Sweet Riesling is a knockout with ham, and this Pacific Rim (at right) really delivered. My problem with most sweet Rieslings is their flabbiness, but this brand has an underlying backbone of acidity that perfectly balances the sugar. Riesling is a great spring wine with its aromatic bouquet that recalls the apple blossoms blooming in the northeast. At $9, it's a steal. br /br /2. a href="http://www.graffignawines.com/v2/usa/pdf/centenario/Graffigna%20Centenario%20Pinot%20Grigio%202008%20Selling%20Sheet.pdf" target="_blank"Graffigna Pinot Grigio/a 2008 ($13). Pinot Grigio has a bad rep as a wine without much character, but this Argentinian version turns that idea on its head. Its nose has a heady fragrance of flowers and peaches and the wine itself is zingy with a peachy taste. It's a dry vino, but so fruity it tastes almost sweet. br /br /3. a href="http://www.korbel.com/modules/products/?cid=7amp;pid=18" target="_blank"Korbel Brut Rose/a ($11): Lots of wine snobs dismiss Korbel, but I happen to think the Brut Roseacute; is one of the best sparkling values out there. It's a perfect aperitif, the kind of wine you hand your guests when they're walking in the door and dinner isn't quite ready -- it's like giving them a glass of strawberries to sip before dinner is served. br /br /4. a href="http://www.wine.com/V6/Castello-Monaci-Liante-Salice-Salentino-2006/wine/96605/detail.aspx" target="_blank"Castello Monachi Salice Salentino/a 2006 ($13): Hailing from Puglia in the heel of Italy's boot, this blend of 80 percent Negroamaro and 20 percent Malvasia Nero is dark, leathery and earthy with a typically slightly bitter Negroamaro finish. It's a very food-friendly red with high acidity and earthiness that seems to vanish into fruitiness when paired it with a red-sauced pasta dish or veal. Oh, and did I mention that a href="http://www.wine.com/V6/Castello-Monaci-Liante-Salice-Salentino-2006/wine/96605/detail.aspx" target="_blank"Robert Parker gave this wine 90 points/a?pa href="http://www.slashfood.com/2009/04/20/5-wine-steals-to-buy-right-now-wine-of-the-week/" rel="bookmark"Continue reading em5 Wine Steals to Buy Right Now - Wine of the Week/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/20/5-wine-steals-to-buy-right-now-wine-of-the-week/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1516969/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/20/5-wine-steals-to-buy-right-now-wine-of-the-week/#comments" title="View reader comments on this entry"Comments/a
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Don't Judge a Bottle by Its Label - Vintage 17-Year-Old Bourbon (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 04:00:14
| pFiled under: a href="http://www.slashfood.com/category/whisky/" rel="tag"Whisky/a, a href="http://www.slashfood.com/category/raves-and-reviews/" rel="tag"Raves amp; Reviews/a, a href="http://www.slashfood.com/category/happy-hour/" rel="tag"Happy Hour/a, a href="http://www.slashfood.com/category/america/" rel="tag"America/a, a href="http://www.slashfood.com/category/spirits/" rel="tag"Spirits/a, a href="http://www.slashfood.com/category/liquor-cabinet/" rel="tag"Liquor Cabinet/a, a href="http://www.slashfood.com/category/cocktail-hour/" rel="tag"Cocktail Hour/a, a href="http://www.slashfood.com/category/dining-at-our-desks/" rel="tag"Dining at Our Desks/a, a href="http://www.slashfood.com/category/tinfoil-swan/" rel="tag"Tinfoil Swan/a/pimg vspace="4" hspace="4" border="0" hspace="5" vspace="5" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/vintagebourbon23small.jpg" alt="bourbon" /br /OK, OK, so we're a a href="http://recipe.aol.com/profile?user=katkinsman11"little/a a target="_blank" href="http://www.slashfood.com/2009/04/14/bourbon-in-the-u-s-a-when-are-mixers-not-ok/"obsessed/a with bourbon right now. But Derby Day is just around the corner, the sun is starting to make a cameo and, well, bourbon is absurdly delicious. br /br /While at a whiskey-and-barbecue a href="http://nymag.com/listings/restaurant/char-no-4/" target="_blank"eatery/a the other night, the bartender stopped short when he heard me order Woodford Reserve, mistaking me for some high-rolling aficionado (I'm new to the cult and have never even tried Pappy Van Winkle). "You like bourbon?" he asked, smiling. With a flourish, he produced this bottle of a target="_blank" href="http://www.kentuckybourbonwhiskey.com/vintage_line.php"Vintage 17-year-old bourbon/a. I laughed when I saw it. Look at that a target="_blank" href="http://bourbonreviews.blogspot.com"photo/a! It was like someone saying, "You know what's a high-quality nail polish?" and dramatically presenting you with an old bottle of cherry-red Wet amp; Wild with its insanely '80s script. How could this be tasty stuff? br /br /One sip shut me straight up. My companion crowed, "It's incredible! It coats the palate with caramel!" All I could muster after a long day writing about food was a sober, "Yeah," and a deep sigh -- the sigh of a woman who had just acquired a very expensive new habit.pa href="http://www.slashfood.com/2009/04/21/don't-judge-a-bottle-by-its-label-vintage-17/" rel="bookmark"Continue reading emDon't Judge a Bottle by Its Label - Vintage 17-Year-Old Bourbon/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/21/don't-judge-a-bottle-by-its-label-vintage-17/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1523829/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/21/don't-judge-a-bottle-by-its-label-vintage-17/#comments" title="View reader comments on this entry"Comments/a
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Smitten by Pasta - Feast Your Eyes (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 04:00:14
| pFiled under: a href="http://www.slashfood.com/category/meat/" rel="tag"Meat/a, a href="http://www.slashfood.com/category/feast-your-eyes/" rel="tag"Feast Your Eyes/a, a href="http://www.slashfood.com/category/spring/" rel="tag"Spring/a/pimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" alt="pasta" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/sausagepasta.jpg" /br /Fresh pasta: Every time we see it, it stops us short. Maybe it's the familiar sight of noodles after a long haul of a day. Maybe it's the swirl of tomatoes and poppy fresh fava beans, or the thought of irresistibly salty chopped sausage. Regardless, something about this a target="_blank" href="http://smittenkitchen.com/2009/04/pasta-with-favas-tomatoes-and-sausage/"Smitten Kitchen/a photo made us pause, mid-Web-surf, and for good reason: A quick investigation reveals that the smitten couple is actually moving and this is the last meal in their beloved old 80-square-foot kitchen. So a target="_blank" href="http://smittenkitchen.com/2009/04/pasta-with-favas-tomatoes-and-sausage/"click/a on over, bid them adieu as they settle into their new digs, or just sort of hang out and ponder the beauty of fresh pasta and tomatoes for a while. We won't judge.br /br /[Via a target="_blank" href="http://smittenkitchen.com/2009/04/pasta-with-favas-tomatoes-and-sausage/"Smitten Kitchen/a]h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/smitten-by-sausage-and-pasta-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1524238/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/smitten-by-sausage-and-pasta-feast-your-eyes/#comments" title="View reader comments on this entry"Comments/a
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Follow the Hungry Bride on Twitter (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 04:00:14
| pFiled under: a href="http://www.slashfood.com/category/the-hungry-bride/" rel="tag"The Hungry Bride/a/pimg hspace="4" height="123" border="0" hspace="5" vspace="5" width="425" vspace="4" alt="Follow the Hungry Bride on Twitter: Hungry_Bride" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/twitter.png" /br /br /I've finally succumbed to the insanity: a href="http://twitter.com/Hungry_Bride" target="_blank"The Hungry Bride/a is now on Twitter. Follow me and get the latest updates about my final tastings with caterers, battles with in-laws (kidding, kidding) and general all-around wedding mania. I'll keep posting every Friday on Slashfood, too. This week: I'll need advice on the best starter cookbooks. Next week: Follow my step-by-step adventure as I have a final tasting with my caterer!br /br /And hey, don't forget to follow a href="http://twitter.com/slashfood" target="_blank"Slashfood/a on Twitter for all food, all the time. br /br /Are you on Twitter? Should I be following you? Please leave your Twitter names in the comment section or follow me on the site!br clear="all" / br /The Hungry Brideh6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/follow-the-hungry-bride-on-twitter/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1523903/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/follow-the-hungry-bride-on-twitter/#comments" title="View reader comments on this entry"Comments/a
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New York Times Throws Down a Twecipe Challenge (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 04:00:14
| pFiled under: a href="http://www.slashfood.com/category/recipes/" rel="tag"Recipes/a, a href="http://www.slashfood.com/category/newspapers/" rel="tag"Newspapers/a, a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag"On the Blogs/a, a href="http://www.slashfood.com/category/food-news/" rel="tag"Food News/a/pimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/nyt-tweet-425.jpg" /br /Note: this post comes with a glossary.br /br /"Twecipesamp;sup1;" are a href="http://www.guardian.co.uk/lifeandstyle/2009/mar/29/twitter-recipes" target="_blank"the moment's micro-obsession/a and a target="_blank" href="http://twitter.com/slashfood"we/a hearts; the New York Times' Dining staff -- certainly a href="http://twitter.com/bittman" target="_blank"active/a and a href="http://twitter.com/pete_wells" target="_blank"useful/a Twitizensamp;sup2; themselves -- for flying into the eye of the storm in conjunction with a target="_blank" href="http://www.nytimes.com/2009/04/22/dining/22twit.html"today's profile/a of Twitter's marquee recipe condenser Maureen Evans, aka a target="_blank" href="http://twitter.com/cookbook"@cookbook/a. Still, must all prose now be condensed for optimal Tweetabilityamp;sup3;? Yup, it's been an addictively (though ADD) good time watching the 140-or-fewer-character Challenge responses stream into a target="_blank" href="http://twitter.com/search?q=%23nytrc#search?q=%23nytrc"#nytrc/a?:br /span class="status-body"blockquotea href="http://twitter.com/betaphen" target="_blank"@betaphen/a span id="msgtxt1579783545" class="msgtxt en"Prep chokes w/lemon. Stuff w/zest, crumbs, parm, parsley, r-mary, garlic, carrot, capers. Roast in veg amp; liquid, covered @ 400 for 90/spanbr /br /span class="status-body"a href="http://twitter.com/rorycberger" target="_blank"@rorycberger/a span id="msgtxt1581033839" class="msgtxt en"clean chokes stuff:lemzest/breadcrumbs/Parm/parsley/rosemary/garlic/carrot/capers/samp;p. braise w/wine,carrot,onion,evoo @ 400 1.5 hr/span/span/blockquote/spanWe soundly applaud (and ever so slightly fear) their efforts, but our response was this:br /blockquotespan class="status-body"span class="entry-content"a target="_blank" href="http://twitter.com/kittenwithawhip"@kittenwithawhip/a Sometimes the answer is just "Go here: a target="_blank" href="http://bit.ly/bhf92"http://bit.ly/bhf92/a" Not all recipes need be tweetable./span/spanbr //blockquotePerhaps it's terribly 2008 to think this way, but there's a near visceral joy in the reading of Melissa Clark's a href="http://www.nytimes.com/2009/04/22/dining/221arex.html" target="_blank"Stuffed Artichokes with Lemon Zest, Rosemary and Garlic/a recipe in its original form. The title alone (55 characters) vividly evokes the action and sensory experience of crafting, then savoring this dish in a way that spare, if technically correct Tweets can not. It makes for excellent editorial muscle flexing -- like a digital a href="http://www.spinelessbooks.com/gadsby/" target="_blank"lipogram/a -- and it's an efficient way to circulate links, but we can't help but hope that a href="http://www.slashfood.com/2009/04/15/appetite-cookbook-of-the-day/" target="_blank"Nigel Slater/a and his ilk of culinary poets never sign up for an @ handle.br /br /Oh - and a href="http://twitter.com/pete_wells" target="_blank"@pete_wells/a, a href="http://dinersjournal.blogs.nytimes.com/2009/04/21/take-the-twitter-recipe-challenge/" target="_blank"serial tweets/a are for wusses.br /br /1. Twecipe: 140 character recipebr /2. Twitizen: Participant in the Twitter communitybr /3. Tweetable: Expressible in a 140 character Tweet, or Twitter messagebr /4. # : Hashtags are added in front of terms to make Tweets including them more easily searchable.br /br /[via: New York Times Dining a href="http://twitter.com/nytimesdining/" target="_blank"@nytimesdining/a on Twitter]h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/new-york-times-throws-down-a-twecipe-challenge/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1524145/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/new-york-times-throws-down-a-twecipe-challenge/#comments" title="View reader comments on this entry"Comments/a
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Artichokes, Apples and Everything In-Between - The New York Times in 60 Seconds (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 04:00:14
| pFiled under: a href="http://www.slashfood.com/category/in-sixty-seconds/" rel="tag"In Sixty Seconds/a/pimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" alt="artichokes" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/artichokes042109.jpg" /br /
ul
liGorgeous culinary discovery ideal for springtime: pasta a href="http://www.nytimes.com/2009/04/22/dining/22pasta.html?partner=rssamp;emc=rss" target="_blank"fiocchi/a that look like daffodils./li
liA writer's love of a target="_blank" href="http://www.nytimes.com/2009/04/22/dining/22appe.html?partner=rssamp;emc=rss"artichokes/a and her memories of ex-mother-in-laws./li
liAnd you thought Hemingway was brief -- a British Columbia native is tweeting a href="http://www.nytimes.com/2009/04/22/dining/22twit.html?partner=rssamp;emc=rss" target="_blank"nothing but recipes/a.br //li
liAn interview with a href="http://www.nytimes.com/2009/04/22/dining/22lieb.html?partner=rssamp;emc=rss" target="_blank"Paul Liebrandt/a, chef at Tribeca's Corton./li
liRandall Grahm on his a href="http://www.nytimes.com/2009/04/22/dining/22pour.html?partner=rssamp;emc=rss" target="_blank"Bonny Doon Vineyard/a and on the importance of paring back: "What matters is that we make wines of originality that have a reason for being."/li
lia target="_blank" href="http://www.nytimes.com/2009/04/22/dining/22mini.html?partner=rssamp;emc=rss"The Minimalist/a finesses flatbread./li
liA look at a target="_blank" href="http://www.nytimes.com/2009/04/19/fashion/19agent.html?_r=1amp;partner=rssamp;emc=rss"Jon Rosen/a, agent to the food stars./li
liAll about a href="http://www.nytimes.com/2009/04/22/dining/22mezcal.html?partner=rssamp;emc=rss" target="_blank"Mezcal/a -- like tequila, a liquid treat distilled from agave./li
lia href="http://www.nytimes.com/2009/04/22/dining/22girl.html?partner=rssamp;emc=rss" target="_blank"Restaurant Girl/a hires lawyers to take down an imitator Twitterer./li
liThe ins and outs of the post-Passover a target="_blank" href="http://www.nytimes.com/2009/04/17/nyregion/17passover.html?partner=rssamp;emc=rss"bagel rush/a./li
li230 Fifth, a lounge near Madison Square Park, transports a target="_blank" href="http://www.nytimes.com/2009/04/20/nyregion/20palm.html?_r=1amp;partner=rssamp;emc=rss"a palm tree/a to and from Florida every year.br //li
liReviews of theatrical new Japanese restaurant a href="http://www.nytimes.com/2009/04/22/dining/reviews/22brief1-001.html?partner=rssamp;emc=rss" target="_blank"ResInakaya/a, the "steady, precise" cooking at La Fonda del Sol, and the Basque eats at Txikito (cheek-ee-toe)./li
li The Times heads down under to a target="_blank" href="http://travel.nytimes.com/2009/04/19/travel/19surfacing.html?partner=rssamp;emc=rss"hotspots in Sydney/a, Australia and examines a target="_blank" href="http://travel.nytimes.com/2009/04/19/travel/19next-1.html?partner=rssamp;emc=rss"Uruguay's boutique /awineries./li
/ulh6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/artichokes-apples-and-everything-in-between-the-new-york-tim/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1524367/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/artichokes-apples-and-everything-in-between-the-new-york-tim/#comments" title="View reader comments on this entry"Comments/a
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What's On Tap, Anchorage - Humpy's Great Alaskan Alehouse (View Original Story)
Source: http://feeds.slashfood.com/weblogsinc/slashfood Posted: 04-22-2009 at 04:00:14
| pFiled under: a href="http://www.slashfood.com/category/beer/" rel="tag"Beer/a, a href="http://www.slashfood.com/category/lists/" rel="tag"Lists/a, a href="http://www.slashfood.com/category/whats-on-tap/" rel="tag"What's On Tap?/a/pemimg hspace="4" border="0" hspace="5" vspace="5" vspace="4" alt="Humpy's Great Alaskan Alehouse logo" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/humpys.jpg" /br /A weekly look at the draft selection in beer-friendly bars across the country./embr /br /Achieving the premier beer selection in Anchorage, Alaska, is probably harder than it sounds, and is a huge selling point of a href="http://www.humpys.com/" target="_blank"Humpy's Great Alaskan Alehouse/a. "[The bar] was created for beer lovers by beer lovers," chuckles manager Sandoz Maurer, as she recites the mantra that can be found on the pub's a href="http://www.humpys.com/" target="_blank"Web site/a. A quick look over the draft selection, however, proves this is no laughing matter: 50 types of brews are displayed including an astounding 18 locals!br /br /Humpy's, a live music venue with a slew of Alaskan artists, is well regarded as a locals' hang but is also a destination for visitors, particularly during warmer weather. "Summertime is definitely tourist season," Maurer says.br /br /Tourists and locals alike can check the Web for a draft list updated daily (though it's difficult to find, look under "a href="http://www.humpys.com/dailyspecial.html" target="_blank"Daily Specials/a.") Find the most recent selections after the jump. br /br /Though these suds may reign supreme in Anchorage, how would this bar stack up in your fair city? (No Palin jokes, please!)pa href="http://www.slashfood.com/2009/04/22/whats-on-tap-anchorage-humpys-great-alaskan-alehouse/" rel="bookmark"Continue reading emWhat's On Tap, Anchorage - Humpy's Great Alaskan Alehouse/em/a/ph6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"/h6a href="http://www.slashfood.com/2009/04/22/whats-on-tap-anchorage-humpys-great-alaskan-alehouse/" rel="bookmark" title="Permanent link to this entry"Permalink/anbsp;|nbsp;a href="http://www.slashfood.com/forward/1523835/" title="Send this entry to a friend via email"Email this/anbsp;|nbsp;a href="http://www.slashfood.com/2009/04/22/whats-on-tap-anchorage-humpys-great-alaskan-alehouse/#comments" title="View reader comments on this entry"Comments/a
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