Apparently, if you're still craving Cronuts and tweeting about it, you're part of the 1% of netizens that still care. The rest have moved onto ramen-crusted chicken wings and grilled cheese sandwiches -- the next unspoiled "foodie" territory being conquered.
With all the flurry surrounding gluten-free diets, it's hard to figure out what you can and can't eat if you do decide to go down that breadless road.
So what can you eat on a gluten-free diet? Well, that's the tricky part. While ordinary breads and pastas are...
Target Field, home of the Minnesota Twins, will be ushering in self-serve beer vending machines debuting at the Major League Baseball All-Star festivities next week.
The booze stations, dubbed DraftServ, were birthed from a collab between concessionaire Delaware North and Anheuser-Busch. Patrons...
This holiday, it's easy to get caught up in the frills. Fireworks, grilling, the old red, white, and blue. But let's not forget the true reason for the season, celebrating our liberation from our staunch, haggis-eating, tea-drinking forefathers. Think...
The idea of an Inception Burrito has been infecting my mind like a parasite ever since the Inception movie launched last year.
I knew eventually, someone had to take the idea of something edible and Inception-ize it, and...
There's a fondness in my heart for pizzerias. Having spent a good chunk of my high school experience working in one, I've come to appreciate the simple menu of a family-owned pizza shop. Every so often, however, it's pretty cool to see...
On one hand, I'm pretty ecstatic about the amount of food embedded within current pop culture and a big piece to that puzzle is due to the rise of the "celebrity chef." Think Iron Chef. Diners, Drive-Ins & Dives. Bourdain. But on the other hand, I'm sick of the general use of the term "celebrity chef" towards any chef that has had a noteworthy experience across any media platform. Yes, it's really cool that you served a meal to the Royal Family of the United Kingdom. And yes, congratulations on getting to the second round of Chopped that one time. But should anyone (including your publicist) really be adding the moniker celebrity to your name and title? Not so sure.
The reason for my prefacing soliloquy (get to the news!) is because it's somewhat rare that our team comes across a menu that is noteworthy for more than a few items. And it's even more rare for us to schedule a "celebrity" chef interview and actually like the footage that came out of it. Our conversation with Chef Rick Moonen and the corresponding meal that followed at RX Boiler Room at the Mandalay Bay did both. If you, the reader, even made it this far in the written editorial without immediately scrolling to the food pictures -- you're about to come across Chicken Pot Pie Nuggets, Buffalo Fried Oysters, Bacon-Wrapped-Bacon and Squid SpaghettiOs to name a few.
The restaurant itself is themed with a Steampunk design. For those of you unfamiliar, think of the time with steam machinery and how people of the period would build futuristic objects. Think Hugo, or that semi-awful, semi-awesome Will Smith movie, Wild Wild West. RX Boiler Room apparently isn't the first steampunk restaurant since we've found pretty impressive displays in India and Poland. But it is the first we've seen in the US.
Part of the reason Moonen rose as our favorite chef in Las Vegas was because he sat, ate and drank with us. For almost three hours. Rarely do we get the opportunity to sit down with a chef for more than 15 minutes before/after a meal. The result? An evolving conversation across ranging topics versus the rapid fire Q&A that can often be stale, rushed or jammed with brand messaging. Will I just shut up and get to the food already?
Make a killer pot pie filling with classic peas and carrots. Pour that into small molds to be frozen. Panko coat and fry them up. Holy shit, is this real life?
Corporate Menus and packaged food items are still treating bacon like it's the next big thing. And they're not exactly wrong. How do you make it better? By wrapping bacon around pork belly of course. If we are gonna perform [bacon] inception than we need imagination.
Good news for us, Ms. Moonen has a gluten allergy! Well wait, we don't mean to celebrate the fact that Moonen's wife can't eat his delicious pastas or pizzas (or do we?!). But because he has to constantly create meals at home without that dreaded bread/dough protein, he concocted SpagehttiOs made of out squid and used squid ink for the sauce. Served with N. African based Merguez meatballs.
In case you haven't noticed. Rick Moonen doesn't give a fuck. You think buffalo sauce and oysters should never be paired together? Come get some. Literally, he would love you to come get some. Texas Pete hot sauce, blue cheese on oysters hilled on the half shell.
Why have Mac and Cheese, when you can have Mac and CheeseCheeseCheeseCheeseCheese? Blue, Parmesan, Brie, Cheddar and Blanc all make an appeaerance.
Taro and Ube are increasingly becoming more popular in savory and sweet dishes alike. Since Moonen's flagship restaurant in the Mandalay Bay, RM Sseafood, is based around sustainable and delicious oceanic fare - these tacos are no joke.
Chef Moonen was hungry after watching us eat and describing a dozen of entrees. Good thing it's his kitchen. His preference? The pan-fried game hen. Enhanced with a citrus pepper maple glaze and typically served with waffles.
And just when you thought this restaurant could have any less of a theme, enter stage left, the Greek Osso Buco. Served with Toasted Orzo, Gremolata and Ricotta Salata Cheese.
"So I'm looking up Tiramisu recipes, and they're all bullshit. Every single one of them. I'm like, I can make this better. So I put in fresh vanilla beans, that's not in any tiramisu recipe [. . .] I'm not making fun of it, I just take it, tweak it, do what I want with it." -Chef Moonen
Lead barman Eric Smith took us on a roller coaster ride of great cocktails. When the lighting was just right, you could actually see the excitement excreting from his pores and in every hanging word. Nini Franco Prosecco. Goji Berry Liqueur. Old Fashioned Fee's Bitters. All combined with Bombay Sapphire Gin, Aperol, All Spice Syrup, Lemon/Lime Juice and Cayenne Pepper.
Without a doubt, this is the best whisky and mixer drink we've ever had. Could be due to the fact that this drink has house made cola syrup, bittercube cherrybark vanilla bitters, fever tree soda water and smokey cherrywood chips. I'm glad you know what all this means.
Just in case you have an 11 ingredient minimum when ordering a cocktail, you're in luck. Avion Silver Tequila, Stiegl Grapefruit Radler, Pink Grapefruit, Honey/Gomme Syrup, Domaine de Canton, Lemon/Lime Juice, Grapefruit Juice, Aperol, Campari, Peychauds Bitters and Mint.
Originally written by Geoffrey Kutnick for
Pancakes are fantastic, buttery beings. The post-cleanup can be disastrous, however, with your fingers covered in egg goo and batter dripping from every inch of kitchen surface. Dramatizations aside, if you crave the idea of a homemade breakfast but are known to burn...
What to do when love isn't enough? Drown your sorrows in red wine and chick flicks? Post passive-aggressive Facebook statuses? How about something a little more straightforward, and a lot more delicious? Whether your relationship is brand sparkling new, entirely nonexistent, or a little worse for wear, nothing and
A few weeks ago we stumbled upon this morning gem. The simplicity of bread + eggs + cheese instantly appealed to both Pinterest lurkers and the less culinary inclined. If you've got a knife, spoon and oven (a toaster oven will work, too), this "breakfast hack" can be broken down into a few quick steps:
1) Lightly indent a square in the middle of your piece of toast using a knife and spoon.
2) Crack an egg into the shallow hole or "jacuzzi".
3) Sprinkle on cheese. If you're trying to be extra fancy, sprinkle on bacon that's already been cooked and chopped.
4) Place in the oven for 10 min at 325 degrees.
5) Eat it like a pizza and use your hands, or eat it like a sir with a fork and knife.
We ended up trying the recipe for ourselves one Friday afternoon and we nearly swooned ourselves. The cheese-laden toast soaks up the egg. When you take a bite, the melty, eggy bread meets the salty crunch from the bacon. The complete savoriness of the entire thing is beautiful enough to make you cry and swear off cold, heartless cereal forever.
Learn how to make it in the above video, but warning: if you're at work, watch it on mute....
Food hacking and conjoining is spilling over into the savory arena, and it looks like the GD BRO truck's hybrid bread bowl and hamburger is the next to make some serious waves. It's called the Supperbowl Burger, and it apparently lives as an upgrade option for...
You're standing in line at your local donut shop deciding what to order. No one wants to be that customer who doesn't know the difference between a cruller and a fritter. Rather than take a stab at your donut of preference, you just play it safe and order a...
As a kid, I loved watching the '90s Teenage Mutant Ninja Turtles cartoons. Who didn't? One of the things that stuck was all the ridiculous pizzas Michelangelo and his brothers would order...
Sie wollen sich gut um Ihren Hund kümmern? Dann ist es wichtig, dass Sie wissen, womit sie ihn NICHT füttern dürfen. Solange Sie sich an eine ordentliche Ernährung halten, ist alles in Butter, oder? Falsch. Es gibt nämlich eine Reihe von Lebensmitteln, die richtig schädlich für Ihren Hund...
I thought it was completely normal for a burger's contents to spill out of the buns by the second bite. Apparently, according to science, there is an ideal way to hold a hamburger. In fact, researchers spent four months in a lab getting to the bottom of the first world's most extravagant problem.
According to gaming blog Kotaku, a Japanese television show Honma Dekka!? brought on three researchers, "experts in fluid mechanics, engineering, and dentistry -- try to figure out the best way to hold and eat a large hamburger."
The research was humorously thorough, apparently featuring a 3D scan of a hamburger that studied how the particles interacted together while holding a large hamburger:
The resulting data showed that the typical way of holding a burger often found the user inadvertently squeezing the contents out of the buns. Following multiple trials, it was concluded that there was one superior way of avoiding spillage:
Thumbs and pinkies on the bottom:
Middle three fingers on the top:
With the uniformly spread fingers applying just enough pressure on the burger, the contents won't slip out as they normally would. The result?
You are now eating a burger the way science has deemed is the most efficient, perfect way possible. Thank you so much science!
[H/T Kotaku, Images via
The most important thing with pet care is knowing what you can and can't feed your dog. That and capitalizing on your puppy for hilarious memes. As long as you stick to a pretty decent doggy diet, everything should be gravy right? Wrong. Turns out there's...
Life is filled with unexpected shortcuts to make your suburban life easier. Like learning that you can eat your cupcake like a sandwich or that Tic Tac containers have been hiding a little secret in plain sight your entire life. Now, we're sharing our most recent potato couch-friendly discovery: how to transform a soft tortilla into a crunchy, hard taco shell in the microwave.
The idea came about whilst a taco-making office lunch. We ran out of hard shell tacos and were left with a stack of soft tortillas. Unfortunately, we were craving the convenience of a taco envelope and considered throwing them into a skillet to fry them into the desired curved shape. That's when someone pointed out that you can actually microwave tortillas into crunchy taco shells using just the microwave.
We know what you're thinking: sorcery.
After some initial incredulity from the nonbelievers, we learned that the trick was pretty simple:
*minute can vary significantly. We used 1 minute per taco, but just watch over your tortillas the first time around and find what works for your particular microwave...
Because of its ever-revolving palette of new restaurants, bars and clubs, the Las Vegas Strip tends to lure visitors away from the rest of the city. But let...
I was 25 years old when I experienced my first grilled banana boat. I'll never forget the warm summer evening, where my friend Justin Green looked over the backyard fire pit we congregated around and asked, "Elie, you ever had a banana boat?"
With the remnants of s'mores in my mouth and melted marshmallows still sticking to my fingertips, I defeatedly admitted, "What's a banana boat?"
Recognizing the opportunity to blow my mind with such a simple dessert from his childhood camping days, he explained the process at a high level: slit open a banana lengthwise, pile in marshmallows and chocolate chips, seal the banana up in foil while still in its original peel, and throw it on the fire.
I was blown away. The banana's peel was dark and brown, but what remained of the interior was a juicy, caramelized banana topped with gooey marshmallow and melted chocolate. I'll never forget the experience, and it inspired me to see what other desserts I could cook on the grill. The result?
These three super easy, impressive and warm desserts you can cook on the grill in just a couple minutes:
A typical American backyard barbecue goes something like this: grill meat, eat meat, repeat ad food coma-em. Incidentally, the case is pretty much the same in the rest of the world. Whether it's biltong strips at a South African braii,...