PB&J Chocolate Covered Cups || It's About Time

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The U.S. may be one of the only western countries to have an obsession with peanut butter. PB&Js are a childhood staple, and peanut butter cups are what make Halloween worthwhile. Now, a Los Angeles based shop, Drizzled and Dipped, is dueling out an dreamy combination of the two- a peanut butter & jelly cup.

It's about time somebody started making these... it's hard to imagine why it's not already a nationwide hit.

In general, peanut butter is making its way around health circles- being praised for its high protein and low sugar. The peanut butter in this cup is probably mixed with loads of sugary goodness, but that won't stop peanut butter fanatics and even LA health nuts from jumping on this small niblet of a treat.

Images: Drizzled and Dipped

 

Forget Brioche || El Toro Burger Goes Sweet With Raspberry Bun

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El Toro Burger of Santa Ana, California serves up a variety of gourmet burgers, but for just 75 cents you can sweeten up your meal with a raspberry bun. Fruity, pink, and definitely photo worthy- this burger is not like anything else around the OC.

If you're not feeling raspberry, go with the black bun. McDonalds and Burger King tried out their own versions in Asia a few months ago, but El Toro Burger has the U.S. market so far.

Or better yet, go Asian and try a banh mi or noodle burger. 

Foodie culture is exploding in Southern California, and El Toro Burger is right at the epicenter of this multi-cultural kitchen creativity. 

El Toro Burger

Churro Dog | A Baseball Stadium Food

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On Wednesday, the Arizona Diamondbacks announced that they will now be serving churro dogs on game day.

Stuffed with a churro, and topped with ice cream and whipped cream, the churro dog looks somewhat like a banana split. But there's no fruit in this sugar bomb. Just creamy goodness.


KFC Double Down Dog | A Fried Chicken Bun

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Last month KFC rolled out its new chicken wrapped hot dog in the Philippines. The Double Down Dog ditches the traditional bun, giving meat lovers more than they would probably ever ask for. 

Covered in cheese, full of fat, but high in protein- the dog would be a perfect addition to high cholesterol, low carb diets making their way across the states right now. Too bad U.S. KFC's aren't cooking them up.

Taco Bell | Sriracha Quesarito Debuts Today

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by Adam Lapetina via Thrillist

Taco Bell's menu-item creation game has been pretty on point in the past year or so, seeing such new hybrid wonders as the quesadilla-wrapped Quesarito and the glorious Sriracha Menu. Now, it seems like the next logical step to combine these two into the ultimate (i.e. surely not literally ultimate, because there's definitely more to come) T-Bell monster: the Sriracha Quesarito, which officially drops today, February 26th. Frankenstein, eat your heart out.

The new Quesarito doesn't come with straight-up Sriracha, per se, but rather an orange Sriracha Crema, which Taco Bell reps are calling "the spiciest" sauce on their entire menu -- could a successor to the late, great Lava sauce be emerging? Other than that, it looks and tastes like your typical Quesarito (you know what one of those tastes like, right?), and is available with shredded chicken, ground beef, or steak.

Also launching on Thursday is the Snapple Lemonade Freeze, which joins their already burgeoning Freeze lineup and will hopefully remind you that a season other than winter exists.

Thrillist

Why drink Guinness when you can eat it? | Burt's Chips

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In the wake of Lay's 'Potato Chip Revolution', Guinness has released its own line of beer flavored chips- Burt's chips. The snacks come seasoned with barley and hops so you can get your beer fix all the time, anywhere. There's even a 'Rich Beef Chili" option- for those into spicy beer.

If treated properly, beer can be a craft- food pairings and ABV variations keep things interesting. We want variation, creativity, and excitement in the liquids we drink and food we eat, Burt's Chips are raising eyebrows.

Hypebeast

Tuck on Tap | The Abyss

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I am really excited about this beer of the month. This is one of my all time favorite beers and it really holds a special place in my heart. The beer is called The Abyss by Deschutes Brewery. Making its home in Bend, Oregon, Descheutes brewery has made The Abyss a hot commodity during the holiday season.

The Abyss is limited distributed to authorized dealers only, and you really have to seek out this brew in order to try its delectableness because it sells out quick. You can see a list of authorized dealers on Deschutes Brewery’s website located at the bottom of the page. Calling in daily to your authorized dealer is a must if you want to get your hands on one. The shipments usually come in the early weeks of December and each dealer will only receive a case or two. It's definitely a mission to get your hands on one of these beauts. 

Alternative beer reviews are on the fence about whether to wait one year to pop the top or to drink it as soon as you get your hands on one. The bottle states its better after one year but I’ll let you be the judge of that. I personally like to have it sit for a year to let the flavors culminate, but that is just me.

As for the design, the top of the bottle is dipped in wax to make sure that there is no way the outside air can taint the prized beverage. The liquid itself is extremely complex- it's brewed with molasses, licorice, vanilla, and chocolate flavors in oak bourbon barrels. The beer lives up to its name. Its as if you are peering into a dark “abyss’’ as you gaze into the glass.  The beer has extremely dark color with lots of different aromas such as chocolate and licorice seeping out of the top of the glass.

I would recommend drinking it out of a pint glass or snifter so you can smell the aromas as you drink your beer; It really heightens the experience. I would describe this beer as having three levels:

  1. As you first start drinking it there is a deep chocolate taste that is very smooth.
  2. The next level is distinct with the licorice flavors.
  3. The final level is a hint of bourbon as you get to the bottom of the glass. Its a little harder to drink and a sign your beer is coming to an end, but its a great taste for you to remember until your next encounter with "TheAbyss.” 

The Abyss is a special beer and I really recommend for you all to seek out this beer and get your hands on one when you get the chance. Whether you drink it as soon as you get your paws on one or if you let it age for a year, you will not be disappointed with the complexity of the beer. Until next time, enjoy your New Year and hope you have a great holiday season.

To Find Deschutes' beers near you, check out their website.

 

Trending | Beer & Coffee Innovations

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Girl Scout Cookie Orders Have Gone Digital

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The day has finally come- Girl Scout Cookies can now be ordered with the click of the button. It seems too good to be true, and it sort of is. You still have to know a girl scout and be sent an e-mail request to order your cookies. But we're one step closer to the day when we can order all the boxes of Samoas (now Caramel Delights) we want without having to track down and hand over our cash to an 8-year old girl.

The Digital Cookie Initiative is intended to both increase overall revenue and unite the many Girl Scout councils under a cohesive online brand. It's going to cost around $12 million dollars to implement in the next few years, but the initiative has other far reaching goals.

The online platform will serve to increase young girls' computer literacy and online marketing skills. Hopefully this will help close the gender gap in the tech world and spark interest in the industry at an early age. The Scouts' CEO Anna Maria Chávez says:

"This is not just a technology solution... It’s a new business model for our movement."

So don't feel guilty when you stockpile your cabinets this next cookie season. Girl Scout cookies are good for the soul, are improving young girls' futures, and are leveling the playing field in the evolving tech industry.


Black Burgers Hit the Asian Market

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This September, Burger King released an all new "Kuro Burger", which features a black bun, black cheese, and sauce made from squid ink.

McDonald's jumped on the trend in October and started grilling its own black burger. The fast food giant's "Squid Ink Burger" has normal colored cheese and ketchup, so it's a bit more appealing than Burger King's creation.

Why would these companies create such an unappealing item? Who would buy such a thing? It turns out that customers in foreign markets demand much more menu variety than their American counterparts. American fast food restaurants are frequented for their fast service, reliability, and predictability, while the foreign chains are visited for the experience that comes with the meal. A black burger may just be a quirky menu item, but it's sure to get customers talking and mix up the traditional burger experience.

In the states, Taco Bell is making headway with its new breakfast menu and wacky fusion items such as the Waffle Taco. The company just released an all new mobile app as well that allows for increased food customization. So far, Taco Bell's innovation strategy has been propelling them above their competition as the American fast food industry continues to decline and fast-casual spots like Chipotle take over the market.

But then again, places like In-n-Out  are sticking with minimal menus. As the Apple Computer of the burger industry, they know what they do well, and there's no need to diffuse their brand with changing menu items. The family-owned chain serves up honest, juicy, premium burgers which most would argue are tastier than McDonald's or Burger King's sandwiches.

So while food innovation reigns supreme abroad and is becoming the fast-food norm in America, the food traditionalists have no need to fear. You'll still be able to get your Double Double with fries and a shake without worrying that squid-ink is going to ruin your meal.

Hypebeast

 

 

 

Tuck on Tap | Dead Ringer

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San Diego is quickly becoming a leader in the game of craft beers. San Diego breweries are changing the face of the industry, and one in particular has grabbed my attention. It’s called Ballast Point Brewing Company, and their SoCal spin on traditional beers is rallying a following that’s impressed by its variety, and excellent craftsmanship.     

The beer I’m featuring is called Dead Ringer (Oktoberfest). With Oktoberfest just ending a few weeks ago, I thought it would be  fitting to feature Ballast Point’s seasonal treasure to highlight this year’s festivities.

The first thing that attracted me to the beer is the design, a simple 22 oz. brown bottle with a really cool lable of a skeleton in a lederhosen, donning a pretzel and a stein. But as I pour the beer into my cold glass the first thing I notice is the reddish brown liquid seeping down the side of the cup. As the aromas drift into to my nose, I smell a bitter sweet scent that I can’t wait to taste. The beer is a little sweeter than I expected but remarkably smooth. It has malty thick taste with a tart aftertaste that awakens my tongue, and drinking this beer cold is quite crisp and refreshing.

Dead Ringer is inspired by Bavaria’s world famous beer festival. Ballast Point states this beer is “A fresh take on a traditional festival beer” and that is exactly what this beer is. This is a beer for those who are looking to enjoy the taste of Oktoberfest leisurely, or are eagerly anticipating next year's Oktoberfest celebration.  Dead Ringer is a seasonal beer, so you can only attain this beauty during the fall months.

This beer is officially labeled by Ballast Point Brewing Co. as a Traditional Marzen Lager that comes in at 6% ABV. I highly recommend this beer. All in all, this a prime beer to drink during the fall season. Have a happy November everyone, so go drink some quality beer, stuff your faces with some turkey, and for you gentleman, hope your beards are coming in quite lush. 

- Tuck

LA Food Culture | The Ramnut

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Last year, the Cronut drew hordes of people to a little bakery on the streets of New York City. The creation was a hit- the croissant/donut hybrid was praised for its unique texture & complexity, and bakeries across the nation began cashing in on the trend and producing their own versions.

This Fall, a new foodie experiment is catching peoples' attention. It's called the Ramnut, and it's a pastry made up of ramen and filled with sugary goodness. 

The Ramnut might not be as delicious as the Cronut- the UCLA student behind the recipe even says it might not be that good- but it is at the least, thought provoking. Josh Scherer explains that his motives for cooking the ramnut are rooted much deeper than taste.

By recycling the same Pinterest recipe for red velvet kit-kat cheesecake over and over, you’re complicit within cultural stagnation; you’re taking things from the conversation without adding anything new. I’m just trying to spark up a few lines of dialogue. I want to do things that are unique, things that have never been done before, and whether they taste good or not is tertiary to the real goal of progress.

But if food doesn't taste good, then what's the point in eating it? Well, without experimenting it's hard to discover new treasures. Since the beginning of time, our ancestors have done all the hard work for us, trying new foods and establishing the standards for what is right or wrong to eat. But we now have the ability to continue the progress in a multi-cultural and global fashion. 

Modern re-inventions like the Ramnut are expanding the frontier of foodie culture and incorporating ingredients that have originated from around the world. And Scherer isn't the only one who is leading this cultural reaction to the foodie phenomenon. IBM recently developed a culinary app called Chef Watson that allows users to create their own recipes using any ingredients they wish. The app can even do the ingredient selection for you- analyzing the chemical contents of the ingredients that underlie the food's taste.

It doesn't matter if you rely on technology to spark creativity, or have a knack for creating tasty combinations on the fly- anybody can contribute to the foodie movement. If you want to see what the Ramnut takes and maybe get a little inspiration to create something yourself, check out the recipe below. 

RAMNUT RECIPE & INSTRUCTIONS

6 packs instant ramen
3 whole eggs
64 oz prepared horchata
Nonstick spray
Oil for frying
Various frostings, fillings, and toppings
1) Get that horchata boiling in a large sauce pot. Toss in all your ramen noodles and cook 3-4 minutes or until tender.
2) Strain ramen noodles in colander and allow to cool for 5-10 minutes. Whisk 3 eggs in a large mixing bowl then add in your cooled ramen noodles and mix thoroughly.
3) Spray down a 7×11 in baking pan with nonstick spray then dump in ramen egg mixture and spread evenly across surface. Add a layer of plastic wrap on top, press the ramen down hard with your hands, then throw it in the freezer for 3-4 hours. You want it to be relatively frozen but still workable.
4) Flip the semi-frozen ramen sheet onto your cutting board, and use something circular and a chef’s knife to shape them into donuts.
5) Heat your oil to 325 degrees and fry the ramen donuts for 4 or 5 minutes on each side, until golden brown on the outside and steamy on the inside.
6) Let the oil drain on a paper towel, then slather the donut in your favorite toppings.

Culinary Bro-Down

The Language of Food & Its Predictive Social Media Power

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Foodie culture is infiltrating cities throughout the nation. People are jumping on board the “food truck”, looking to explore the realm of food art and culinary innovation, and they’re taking their experiences to social media.

The strategically placed snapshots of pumpkin spice lattes and acai bowls that fill our feeds do more than just rack up “likes” and make our mouths drool, they give us insights into our society’s culture, habits, beliefs, and health status. A group of researchers from the University of Arizona collected over 3 million food related posts from Twitter to understand how food language can predict regional and national tendencies.


The team analyzed key words and hashtags, and found that usage of certain terms is highly powerful in explaining and even forecasting population characteristics. Terms such as food porn, after work, snack, and drinks are more often used by overweight populations, while posts and hashtags with the words happy, beer, open, and date, represent societies less prone to obesity.

Ideologies can also be guessed by analyzing food language- vegan, yum, brunch, and bacon tend to come from Democrats, while lunch, airport, after work, and delicious tend to be used by Republicans. Food language is commonly associated with geographic location as well. The Midwest sees posts with promotional words like free and off, the Northeast likes using brunch and words about group dining, the South loves their chicken and baked foods, and the West is home to foodporn and Mexican food.

As for the future of food language, the researchers want to be able to predict individual behaviors and potential health risks using social media data. On a commercial scale, such food language analysis may also improve businesses targeted marketing efforts and help put food brands in front of interested and hungry consumers.