Exit Sign: Brooklyn Bridge, southbound at Cadman Plaza West.
The hot dogs and pastrami will be halal when the Brooklyn Diner opens this week in Dubai.
This, the third location and the only one outside of New York, will will have the same neon signs, Ebbets Field mural, and brass plaques with names of American celebrities and sport figures as the original. Noodle kugel will be served with the pot roast and egg creams will be made with Fox’s U-Bet chocolate syrup. They’ll still be using challah in the diner’s French toast, but it will be called egg bread, and the kosher pickles will be referred to as ‘sour dills.’
You don’t want to be too Jewish in Dubai. [...]
.image via Certified International
You’ve heard of the French Paradox? You can call this the Napa Valley Paradox.
Organic tends to cost more than its conventional counterparts. It’s true for produce and dairy, meats and cleaning products. But when ‘organic’ appears on a wine label, it actually commands a lower price. [...]
image via Free Republic
It’s that time of year.
It’s the time when we look over the past twelve months and ahead to the next.
We make lists, savoring our favorite food moments of 2010, and identifying a few that are best left behind us. We try to see ahead of the curve, spotting the trends for 2011. [...]
It worked for Prince.
By now you’ve probably heard about the public relations disaster that is the sweetener formerly known as high fructose corn syrup.
After years of waging a losing battle to convince the American public that HFCS is not really so bad, the Corn Refiners Association has petitioned the FDA for an ‘alternative labeling declaration,’ preferring the more natural-sounding moniker ‘corn sugar.’
Name changes are a common practice in today’s marketplace .
When a name—for one reason or another—just isn’t working, the strategy is to regroup, rebrand, and relaunch. We’ve seen it in the corporate world: who even remembers that AirTran was once ValuJet, an airline best known for safety violations and fatalities? Philip Morris hoped to distance itself from tobacco when it became Altria; the Nashville Network added CSI reruns to its low-rent lineup and reinvented itself as Spike TV; and then there is Sean Combs, patron saint of name changes, aka Puff Daddy, er Puffy, I mean P. Diddy, or is that just plain Diddy?
The food world has a long history of name changing.
Consumer tastes, diets, perceptions, and health concerns are constantly shifting, and food names and brands have had to be especially mutable to survive.
How Sweet it Was.
Can somebody tell me why we still import food from China?
A few examples of recent food shipments from China that were flagged at our borders:
Dried apples preserved with a known carcinogen.
Plums tinted with chemical dyes that are unsafe for human consumption.
Mushrooms laced with illegal pesticides.
Seafood laden with banned antibiotics and coated with putrefying bacteria. [...]
image by Diane Witman via Word It
Yes, Wonder Bread is still around.
It’s an iconic brand; a slice of genuine Americana. It exists somewhere between comfort food and ironic pop artifact in our collective nostalgia.
Bleached and puffy, spongy and glutenous, Wonder Bread has long been celebrated for its texture and elasticity. A lunch box favorite, generations of mothers have appreciated the resilience of the smooth, glassine-like surface of each slice, never tearing as peanut butter or mayonnaise is applied. Schoolchildren have always enjoyed squishing and imaginatively molding the bread, reducing each dough-conditioned, texturized slice to to just a few marble-sized bits, a full loaf to a baseball-sized wad. [...]
Iced coffee is expected to rack up yet another season of double-digit sales increases.
The big boys are tripping over each other with new product launches as each tries to cash in on our growing affinity for iced versions of our favorite beverage. Dunkin’ Donuts, Starbucks, and McDonalds will be going head-to-head this summer, each with its own frozen-dark-roasted-choice-of-flavored-syrup-blended-ginormous renditions. [...]
It’s a new breed of chef.
Unbound from centuries of tradition, they cast off the starched white chef’s jacket and toque. The cooking became daring and experimental; the lifestyle a reflection of the profession. It’s the chef as rock star, replete with fame and fortune, drugs and groupies. And tattoos.
The traditional marks of the profession, the calluses, cuts, burns, and scars, are no longer enough. The contemporary chef flaunts a more personal, ballsier, in-your-face style (regardless of gender— there are plenty of ballsy women working in the industry), that tattoos complement. [...]
image via Super Healthy Kids
The sounds of Louis Armstrong …a photograph of U.S. troops liberating a concentration camp…Neil Armstrong’s walk on the Moon…the dream of Martin Luther King, Jr…the literary works of William Faulkner…Twinkies…
That’s right, Hostess Twinkies made the cut. On the occasion of the millennium, a twin-pack of the snack cakes was included among the artifacts placed in our nation’s official time capsule. Intended as a record of 20th century cultural, scientific, humanistic, and technological achievements, the items are held at the National Archives and Records Administration where they will represent us to future generations. [...]
image courtesy of Geostationary Banana Over Texas
Walk down a midtown Manhattan street and you’ll see a folding table piled high with knockoff Prada handbags, Rolex watches, and Louis Vuitton wallets for a fraction of their retail prices.
Shoppers are well-acquainted with the fake designer goods racket. They know they are buying counterfeits, choosing to be complicit in a crime in pursuit of a bargain.
But what about the shadow economy for counterfeit food products? [...]
Food trucks were the darlings of the food world in 2009.
Take the recessionary economy. Add in the food savvy to swap withered hot dogs for trendy dishes like red velvet cupcakes or the Asian-fusion of Korean tacos. Give it a boost of tech savvy with Twittered locations and daily specials. And that’s how street food grew into a full-fledged culinary phenomenon.
Street food has the intrinsic charm of a communal, democratic experience. It’s cheap and casual with no dress code or reservations required. It is also hurried and messy. Instead of a maitre d’ to seat you, you have to cop a squat on a bench or curb. There are squirt bottle condiments, flimsy plastic cutlery, and the ambiance of the streets, with its attendant bus fumes, car alarms, and weather.
Ultimately, street food proved to be a little too street for many of us.
That’s why this year’s trend is the gentrification of street food. [...]
These days you risk getting run out of hip society for admitting a fondness for the Seattle giant. Even Starbucks is shunning its own brand with the opening of 15th Ave. Coffee and Tea. From the coffee cups to the store fixtures, Starbucks’ ownership is nowhere in evidence. 15th Ave. can’t even be found on the Starbucks website, instead answering to the screen name of streetlevelcoffee.com. [...]
Keep it or toss it?
Best if used by
It must be a government agency in action. Probably the FDA or maybe the USDA or the Agriculture Department. But there’s some authority providing oversight and guaranteeing our food’s safety, right?
Guess again. [...]
A better mousetrap
The bagel guillotine. The salad shooter. The Veg-O-Matic. Not a one came from GE Research or Westinghouse Laboratory. Each of these contributions to the culinary arts was conceived in the mind of a home cook.
A new website has come along that applies a crowdsourcing model to turn concepts into products. Quirky is not exclusively a platform for kitchen innovations, but with a strong natural affinity between cooking and tinkering, the site receives a steady stream of cooking-related submissions. [...]
image courtesy of Food Mayhem
The recession marches on.
Unemployment is still too high; consumer spending is still too low. And have you looked at the financial sector lately?
While discretionary spending on groceries and restaurants is down overall, there are some signs of life. Health, convenience, small luxuries, and qualities that can can lead to future savings; these are the features that seem worth opening wallets for.
Up: home-brewed coffee.
We’re dusting off the Mr. Coffee or replacing it with a single-cup brewing system. Even Starbucks got in on the act launching Via Ready Brew instant coffee. When we do go out for coffee, it’s likely to be a 99¢ cup from a fast food outlet. Could $4 lattes be a thing of the past? [...]