Originally published on Wed March 12, 2014 11:08 am
Making foods portable has long been a focus of food engineers. Gogurt did it for Yogurt, the McLeash made it easier to drag all your favorite McDonald's foods along with you. And now, by turning the open-faced sandwich closed and upping the viscosity of its Hollandaise, Dunkin' Donuts has brought portability to Eggs Benedict.
Miles: The full name is Eggs Benedict Arnold, because this sandwich is a traitor to everything breakfast should stand for.
Long ago, McDonald's chose to honor St. Patrick banishing the snakes from Ireland with its Shamrock Shake, made with real snake. It was known for its subtle flavor and powerful aphrodisiac qualities. While the recipe has changed slightly over the years, the powerful aphrodisiac qualities remain.
Peter: Sucking this up through the straw is pretty hard work just to get something that tastes like toothpaste.
Miles: Shamrocks are good luck, but I think the woman who rang us up took it too far when she said, "You're gonna need it."
Originally published on Tue February 11, 2014 9:57 am
Whether the Subway Fritos Chicken Enchilada Sub was the result of creative inspiration or an enormous workplace Fritos spill, we'll never know. What matters is it happened, and it's only a matter of time until all foods everywhere will be available topped with Fritos.
Ian: I like that they're thinking in texture. And adding crunch with Fritos is way better than McDonald's creepy BBQ McTickle.
Miles: Yeah, but let's be honest, crunches are the last thing anyone is going to be doing after eating this sandwich.
Originally published on Thu February 6, 2014 2:19 pm
Food industry, beware of the power of the online petition.
Just a few days after food blogger Vani Hari, known as Food Babe, created a buzz with an online petition raising questions about the safety of a food additive commonly used in commercial baking, sandwich giant Subway has announced plans to phase it out of its fresh-baked breads.
The additive, azodicarbonamide, is used by the commercial baking industry to bleach flour and condition dough.