Matt Sloane at eatocracy has high standards for his cheesesteaks, and he will not stand for anyone calling a steak and cheese sandwich a cheesesteak. They aren't the same thing, you see. A Cheesesteak consists of only cheese, bread and steak, says Matt, and each ingredient had better be done the right way. Especially the cheese:
In my opinion at least, Cheez Whiz does not a good cheesesteak make. Whiz is for nachos and tourists who want to try Philly cheesesteaks in the airport.
It's no secret that the two most famous Philly cheesesteak places - Geno's Steaks and Pat's King of Steaks, located directly across from each other in South Philly - both offer Whiz. But just because you can, doesn't mean you should. They also offer provolone and American too, in all fairness.
What better way to celebrate St. Patrick's Day than these Guinness-chocolate cupcakes? Get your brew, chocolate, and cream cheese frosting fix all in one go. Click through to see the recipe from Une Gamine Dans la Cuisine:
The stout Guinness taste is quite distinct. (I worried that the flavour would be lost after the cupcakes were baked.) This was not the case. In fact, these cupcakes may not be sweet enough for some people. But what they lack in the cloyingly sweet department, they more than makes up for in dark chocolatey Guinness goodness.
Um...where do I even begin when it comes to the frosting? "Why hello, Nutella, and cream cheese. So nice to see you both, together, and under such good circumstances. Please allow me to introduce you to the other newlyweds, chocolate and Guinness. You're going to make everyone so extraordinarily happy!"
Rye whiskey, bread and beer are back in fashion, and the brewers are turning out some especially tasty libations. William Bostwick at the Wall Street Journal has the story
A growing band of brewers is turning to the complex, earthy spice of rye for a new take on the strong flavors craft-beer drinkers have grown to love.
Rye whiskey may be old—America's first, they say, was distilled at Mount Vernon in the 1790s—but rye beer, at least in this country, is a new idea. In the European rye belt, above the 50th parallel, give or take, where the rugged grass flourishes, rye beers are more common. Germany has its roggenbier (imagine a muskier hefeweizen); Russia has weak, beer-like kvass, made from stale rye bread (look for it peddled in soda bottles in Russian enclaves like Brooklyn's Brighton Beach)
Not surprisingly, consumers have started to expect better ingredients on an American staple - pizza. Along with fresh, local veggies, people are asking for more flavorful, local, artisan cheeses to top their pies. Alyssa Sowerwine from Cheese Market News reports on the trend from Madison, WI.
While some smaller “mom and pop” shops have closed in the last decade as they were pushed out by larger chains offering steep discounts on food and other items, those in the artisan pizza sector are gaining ground as consumers continue to gravitate toward “buy local” trends and fresh, premium ingredients.
Now, two out of five consumers say they would like pizza places to offer healthier ingredients, such as whole wheat crusts, organic toppings and crusts, and all-natural and locally sourced ingredients, research compiled by WMMB shows.
Are you dying to know what the new Taco Bell Doritos Locos taco tastes like? We kind of were, so we found this review at Time's NewsFeed. The question is, will we still have to try one ourselves? Hmmmm:
So what does a Doritos taco taste like? Apparently it tastes good enough to completely sell out at the first location NewsFeed visited for a taste test. A few subway rides and a healthy dose of determination later, we tracked it down in all its orange-dusted glory.
The verdict: a Doritos Locos taco tastes exactly how you’d expect. It’s like a regular taco, except it is wrapped in what tastes exactly like a Dorito. Here’s the thing, though: sometimes you want a taco, and sometimes you want Doritos, but do you ever really want them wrapped together in one lunch?
The Cafe Sucre Farine posted this beautiful photo of her two potato swirls with goat cheese, along with the recipe, and we are excited to try it!
Guess what? After staring at those pretty swirls and inhaling the delicious aroma, (they were quite irresistible) we couldn't stand it and each ate a bowl for breakfast - and loved every minute of it, mmmm-ing our way through every bite! Who needs cereal?!
Besides being delicious, I love the fact that these can not only be made ahead of time, but they also freeze well. It's wonderful to come home from a long day at work, throw something on the grill and pop these babies in the oven. Add a nice green salad or some yummy roasted veggies and you've got a fabulous dinner - in no time flat!
St. Patrick's Day is a wonderful excuse to explore Irish cheeses. Formaggio Kitchen in Cambridge, Massachusetts, has highlighted three excellent Irish cheeses and Eric, their beer buyer, has chosen three tasty beers to pair with each cheese. We may be cracking into these earlier than we'd like to admit....
Cashel Blue - Made by the husband and wife team of Louis and Jane Grubb at Beechmount in County Tipperary, this is one of Ireland’s most well-known artisan blue cheeses. The Grubb family have been long associated with the Cashel area and it looks as though the tradition will continue – Louis and Jane’s daughter, Sarah, and her husband, Sergio, joined the family business in 2003. Cashel Blue is named after Cashel Rock, which overlooks the pastures where the family’s cows graze. It is creamy, rich and savory.
Eric’s recommended beer pairing: Pretty Things – Baby Tree
Last week a pizza eating goat in New York piqued our interest. This week New York magazine solved the mystery. Cyrus and his pet goat Cocoa hail from Summit, New Jersey, and are well traveled, even making an appearance at Madison Square Garden where she wasn't received with a warm welcome.
Cocoa has also been to Madison Square Garden, where she was considered a national security threat...Two uniformed police officers came up to Cyrus and asked him to leave. When he questioned why, the officers said, “there are a lot of security cameras around here. The people behind the cameras are paying attention to Cocoa instead of doing their job.”
Via ABC News, we learn today that world speed-eating champion Takeru Kobayashi has accomplished his first cheese-related world's record. The master of non-masticative mass consumption put down 13 grilled-cheese sandwiches in sixty seconds at the South x Southwest festival, planting the flag for future record aspirants:
In an event held at the GroupMe Grill at the technology and interactive festival, the well-known competitive eater shoved each sandwich down his throat by dunking them first in water. Recordsetter.com presided over the event; the website tracks world records.
Npr has the story on the modern breed of dairy cow - the one that can produce 75 lbs of milk per day, as opposed to the old fashioned dairy cow that only produced 30 pounds. Fulper Farms gets another spotlight here:
Breeding starts when a genetics expert that the Fulpers hire comes and surveys the herd and notes each cow's individual weaknesses - this one's bow-legged, that one's too skinny.
Then the expert finds a bull in the world whose traits can correct for precisely those weaknesses. The bull's semen is shipped to the Fulpers by UPS. The cow is inseminated, and nine months later it gives birth to a calf, which — hopefully — will have some of Claudia's fine, milk-friendly features.