Reviving Olive Garden | A Breadstick Sandwich
They've finally done it. Olive Garden has created a breadstick sandwich.
PB&J Chocolate Covered Cups || It's About Time
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
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.
Churro Dog | A Baseball Stadium Food
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.
Why drink Guinness when you can eat it? | Burt's Chips
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.
Trending | Beer & Coffee Innovations
The food industry just seems to be getting more and more exciting. As 2014 comes to a close, here are some of the food and drink industry trends from around the web that are keeping us salivating.
1. looking at how Vista, California, became the capital of craft beer
2. the world's largest starbucks is making coffee brewing an immersive experience
3. a new indian pale ale enhances creativity and brain power
4. "airbnb for dinner" raises 1.25M in funding
5. espresso meets french press with this one-cup gourmet filter system
6. thrillist buckles down to give us the food trends that just won't seem to leave
Black Burgers Hit the Asian Market
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.
Tuck on Tap | Dead Ringer
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
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.