Every year, the State Fair of Texas awards the most original food that is battered and plunged into a vat of boiling oil.
And it gets weirder every year. The obvious choices came and went in previous competitions — concoctions such as fried ice cream, fried cookie dough and chicken-fried bacon. Now, every year, the same cooks have to top themselves, which is not easy.
Last year, Butch Benavides — a Mexican food restaurateur turned fry-master — won a trophy for his fried bacon cinnamon roll on a stick.
Carlos 'n Charlie's restaurant on Lake Travis in Austin, Texas, will be having its last last call on Monday. But don't bother coming by boat.
The restaurant has been a lakeside hotspot since it opened in 1995. Back then, docking at the restaurant's wharf was a popular way to take in the party atmosphere, which part-owner Pete Clark describes as like "a cheap Spring break movie."
"Can a cholesterol-conscious matron from the west side find happiness at the East Side Dairy Queen?" So begins Marilyn Hagerty's review of the national creamery franchise for her local paper, The Grand Forks Herald, in Grand Forks, N.D.
The 87-year-old Hagerty has reported on food, events, and local profiles at the Herald for more than 25 years, but she earned 15 minutes of national fame last year with a positive review of her local Olive Garden restaurant.
Originally published on Sun September 1, 2013 3:48 am
The first I ever heard of soup dumplings was 15 years ago in this New York Times story, which described xiao long bao as "the star of the show" at Joe's Shanghai in New York's Chinatown. It was a different era of New York food, when Szechuan peppercorns were still contraband, and the selection of Chinese restaurants was less diverse.
Originally published on Sat August 31, 2013 12:25 pm
Without meaning to, I seem to have sparked a "small #chickensh*tstorm," as food writer Michael Ruhlman put it, with my recent post about why you shouldn't wash your raw poultry. The strong, even vituperative responses to the post surprised me. I didn't anticipate that Americans would be quite so passionate about poultry hygiene.