While it’s not officially on the menu, everybody knows about In-N-Out Burger’s Animal-Style burger. The secret’s out on that, to the point that the California burger chain is using the menu as a marketing tool to responsive service. But what about Liquid Cocaine at Starbucks? Or the Burritodilla at Chipotle, the turducken of the taco world? The amazing people at #HacktheMenu have created a resource for every major fast food chain’s closely guarded menu secrets, with recipes included for decoding the nicknames. Here’s their comprehensive guide to fast food secret menus.
Here are the essential yes-yes’s and no-no’s of Asian dining out:
Most of these could apply to any list of cultural etiquette (ex: don’t serve yourself with the same utensil you use for eating; don’t grab something off of a shared plate and immediately shovel it down), but there are some rules I’ve certainly broken:
Never stick your chopsticks straight up into a dish.
Don’t use chopsticks for any non-noodle dish at a Thai restaurant.
Eat pho out of the spoon. DON’T SLURP LIKE THIS JERK:
Receive all Korean dishes with two hands.
Eat nigiri in one bite and with your hands.
Personal rule: clap with both hands.
Without further ado, my weekly post for Put A Egg On It. I’ve been having a blast with them, attending a Little Magazine Coalition meeting on a rainy Tuesday. I learned all kind of details about stockists, printers, distributors, and Vanessa’s Dumplings. I also had the honor of getting to meet some kicking indie ‘zines such as Makeshift and Sweets & Bitters, as well as hear about the exciting development of HRDCVR, the product of super talented Danyel Smith.
Can’t wait for future collaborations. For this week, I braised some turnips in brandy and topped them off with tarragon and shallot. It’s a bold dish that’d be perfect for a fatty grilled steak.
And on the topic of the recipe name, I found this Vox article very helpful on understanding “turnt.”
Jacques Pépin once again raises the threshold of humans. In this article for the Daily Meal, the respected chef and member of the Daily Meal Council voices his opinion (but doesn’t mouth off) about televised chefs.
So this is kind of cool:
Essentially, you pick out your most coveted Frito-Lay flavor or snack variety and enter your zip code. Using Google maps and a team of Doritos-fueled data monkeys, Frito-Lay can actually tell you where the closest place to cop some Cracker Jack’d is.
Here is my weekly post for Put A Egg On It. Here, I made a long-sipping cocktail with chipotle and tequila that I smoked(!). There’s a lot of DIY ingredients in this drink, such as a chipotle-honey syrup and a homemade batch of grapefruit bitters. I shot some video of the cocktail mixing and how to use the Polyscience smoking gun, which may be the coolest gadget I’ve used in a while.
Click this link for the recipe: http://www.putaeggonit.com/word/cocktail-recipe-zapatas-grove/
Seeing this upcoming holiday reminded me of the first house I lived in during college.
National Cheese Sacrifice Purchase Day (7/29) is a food-themed holiday, but instead of indulging in ice cream or hot dogs (both celebrated on 7/23, both giving a boost to Pepto sales on 7/24), the idea with Cheese Sacrifice is to purchase a morsel of cheese to put into mousetraps.
The circa-1840s house I lived in as a sophomore had a large rat we called the Baconator. Like the monstrous Wendy’s burger, it too struck fear in our hearts and gave us quivers.
The Baconator would not be the last mouse I’d meet in a kitchen, but he was the first