Filed under: Restaurants, Raves & Reviews, Meat, Fast Food, SandwichesWhen we think of heading out for a bite to eat, it's usually in a specific space somewhere, with a recognizable and large sign outside. Not Caplansky's. If not for the onslaught of gushing praise and increasing publicity, this would be one of those beloved secret spots just outside of the downtown core of Toronto that only locals know about. Nestled in Little Italy, Caplansky's is not a restaurant, but rather an idea and some smoked meat nestled in the old Monarch Tavern. This means that there is no special Caplansky's...
From Serious Eats This time of year, it seems the leaves are falling into my path at every corner. There is one leaf, however, that—as I wade through puddles of red and crispy orange—I have yet to encounter. Brenda Pederson of Culinary Fool blogs that elusive fall leaf, Maple Cream Cookies. A Canadian delicacy, the leaf-shaped cookies are filled with maple cream, made from 100% pure maple syrup. This cookie is a definite Canadian seasonal supermarket must. Has anyone tried them or found them in the States?...
Who: My people (the Japanese) When: No idea Where: Um, Japan…? What: Bento (packed lunch) that heats itself, holy wow. Why: Beats pick-up, take-out, delivery, and instant noodles! Ok — so I couldn’t decipher the directions by reading the box, so I Googled. I found a decent review site and this is what I picked up. That box works like this. See that little string? (I even marked it since awesome like that… ha!) When pulled, it bursts a heating pack, that warms up the rice bowl. Once the little box of goodness starts steaming, simply wait five minutes...
From Serious Eats Photograph of Oasis Cafe from Elizabeth Slabaugh on Flickr Diamonds may be a girl’s best friend, but for this hungry reviewer, nothing puts a glint in this serious eater’s eye like roast meat on a spit. I know because this afternoon I ignored a pharaoh’s ransom of gold and diamonds and ran straight for a rotating sizzling hunk of golden chicken schwarma. Never having worked downtown, what I don’t know about Chicago Loop lunch could fill a handful of blog entries, and so I had to rely on my best friend Aamir, a regular Windy City skyscraper...
Extremely bizarre Korean delicacy. I hope it is more eatable than it looks....
The primogenitor of that Infomerican delicacy the "flip phone", Motorola, has unveiled to one lucky citizen its latest — and dare I say most attractive — innovation: the Krave ZN4, which eschews the now retrograde opacity of previous ear-arms for the crystaline transparency that will define this week's geegaw couture. Why spend any longer wondering what shimmering jewels are hidden inside your clasped transmitter, its tiny wonderama whirling dreams against a dark flap and unloving hasp? With the Kraze ZN4 you are burdened by this anxiety no longer, its LCD screen encased under not one but two sheets of...
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Hope you’re all having a fun Friday and need to escape the grind exploring some cool gadgets. As usual we’ll give $50 to a randomly drawn commentator. Thanks for voting and have an uber weekend. Sushi Saber Perfect Sushi Tube makes it easy to create restaurant quality sushi at home! Three simple steps simply stuff with rice, choose filling and extrude. It’s effortless to enjoy a tasty delicacy at a cost you can truly afford. The full post can be found on RGS. Remote Control Color Changing Lightbulb The LED color changing light bulb fits into a standard light bulb...
From Recipes With the late summer avalanche of corn, tomatoes, and bell peppers, it’s easy to overlook the humble plum. Subtly flavored and modestly sized, plums aren’t as flashy or culinarily ubiquitous as other September produce. It’s unusual to spot them in side dishes, and peaches frequently overshadow them in desserts. Yet, given the right stage, these juicy, inexpensive stone fruits will shine like … well, newly washed plums. Cooking Light's recipe for Sugar-Roasted Plums with Balsamic and Rosemary Syrup is just such a stage. Plums are drenched in a mixture of vanilla, rosemary, sugar, and balsamic vinegar, and cooked...
From Serious Eats We're bananas for what goes on in Talk. There's so much useful, funny, and interesting stuff going on that we almost can't keep up. Here's some of the discussion that's piqued our interest this week. Does taking photos of food help you lose weight?: "hasn't worked for me; just the opposite it seems"—passion4eating The dangers of defrosting a pizza with the Large Hadron Collider: "The risk, of course, is that the process would create a black hole, and the pizza would eat itself. You've been warned!"—Barry Foy An American delicacy at a Chinese buffet: "My favorite cross-cultural...
From Slice Daniel Zemans, our man in Chicago, checks in with another piece of intel on the Windy City pizza scene. Daniel also blogs about Chicagoland pizza with his friends on the Chicago Pizza Club blog. —The Mgmt. Bacino's has been selling stuffed pizzas since 1978, making it one of the oldest purveyors of the Chicago delicacy. The founder, Dan Bacin, had a background in business, not cooking. No marketing dummy, Bacin used a variation of an old Chicago political trick in naming his restaurant. There is no truth to the rumor that Barack Obama's last name used to be...
Artist Wim Delvoye's "Gothic" series features a collection of beautiful earth-moving equipment that's been painstakingly laser-cut with ornate, lacy designs. Yummy contrast between delicacy and brute power here. Gothic Work (Thanks, Mathew!)...
Filed under: Newspapers, in sixty seconds Keep things cool in these waning days of summer with chilly desserts. World traveling sailors learn how to eat that Maryland delicacy, blue crabs. Burdick Chocolate in Walpole, New Hampshire, offers a line of politically oriented chocolates and candies, just in time for the conventions. Rob Kasper reviews an assortment of artisanal rums. Have pie for every meal at the Dangerously Delicious Savory House. Laura McCandlish reviews Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes By Arthur Schwartz Stewart. What to do with self-rising flour? Make biscuits!...
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