Cooking

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  1. #76
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    Real gains


  2. #77
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  3. #78
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    9 types of bacon every bacon-lover needs to try - Guyism

    9 types of bacon every bacon-lover needs to try

  4. #79
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    Lasse Schulz makes simple sweet almonds


  5. #80
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    Bantam Bagels - Fill Bagel Holes with All Kinds of Fillings in West Village - Thrillist New York

    Donuts have Munchkins, pizza has Totino's, but where is the compact, snackable version of the bagel? The West Village.

    At the end of the month, Bantam Bagels will open on Bleecker, and these guys are peddling a seriously radical take on New York's beloved breakfast food. They're called Bantams and are, in the site's own words, "fresh, filled, artisanal bagel balls".

    Every day, the shop will offer a menu of basics: your choice of plain, sesame, or everything bagel filled with spreads such as peanut butter, plain cream cheese, butter, and veggie cream cheese. But the husband-and-wife team behind Bantam also has a roster of rotating specials that'll make your mouth water and your eyes tear with joy. Up top is "The Slice", a pizza dough bagel filled with marinara and mozzarella and topped with pepperoni.

  6. #81
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    Best Fast Food Desserts - Ranking America's 15 Best Fast Food Desserts

    Ranking the country's 15 best fast food desserts

    15. Burger King's Hershey's Sundae Pie
    This thing's pretty dang inexpensive, and it's packaged so well that it's almost impossible to spill any on yourself or your car... unless you actually try to eat it, since it's so tightly packed you can't help but spill it regardless of which utensil you use. Still, it's loaded down with Hershey's, and that's good enough to land a spot on this list.

    14. Jack in the Box's Chocolate Overload Cake
    It's cake (+) and it's chocolate (++), so it's automatically easy to eat and delicious. While pre-packaged like the BK pie, it's at least somewhat easier to eat, though still a little messy, and not in the good Jack in the Box Hot Mess commercial sense, either.

    13. McDonald's Apple Pie
    Nothing beats fresh hot apple pie. Unfortunately, McDonald's leaves off the fresh bit -- but at least the box lets you know almost exactly what to expect. Besides, who cares when you can get it for less than three quarters?

    12. Steak 'n Shake's Turtle Sundae
    Granted, it's one of the very few desserts that's appropriate to eat while watching Entourage reruns, but at the end of the day, they kinda just give you a bunch of really tasty ingredients stuffed into a styrofoam cup.

    11. Arby's Cherry Turnover
    Sure, it's a little flaky, but it's such a classic combination. The pastry, cherry filling, and icing combine to form a delicious treat that you can take anywhere, though maybe not into a bakery that exclusively sells cherry turnovers.

    10. In-N-Out's Rootbeer Float
    Like many things at In-N-Out, it's no one thing that stands out on their menu, but the seemingly endless array of options both on and off the menu. Need a rootbeer float? Great, how thick do you want it? And they'll ask you that without a hint of "that's what she said" irony.

    9. Carl's Jr.'s Pop Tart Ice Cream Sandwich
    Taste-wise it's good, really good, and could potentially be higher up this list if taste were all that mattered. Buuuuut, it basically needs an instruction manual before you can figure out how to eat it properly. And desserts that need instructional manuals lose points.

    8. All of Sonic's Shakes and Malts
    Sonic's got absolutely great chocolate malts, but if you're un-American in the mood for something with a bit more of a wow factor, they've got literally dozens of other flavors to choose from; it's both democracy in its purest (semi-frozen) form, and it's enough to make a grown man slowly go mad.

    7. Wendy's Chocolate Frosty
    It's a damn classic, and one of the absolute best things you could possibly order on a 110deg summer's day, but it's also just a little too thick to suck through a straw while simultaneously being a little too soft to really use a spoon; they give you one of each, but really they need to give you a spoon/straw hybrid. Also, we shouldn't have to tell you, but DIP YOUR FRIES, SON!

    6. Taco Bell's Cinnamon Twist
    The cinnamon twist is simply the greatest thing to happen to cinnamon since most people quit drinking egg nog for health reasons. It's easy to eat, doesn't spill too much cinnamon and sugar everywhere, and is crispy without being so hard it breaks your teeth -- at least, not until the sugar has time to work its magic on them. But that simplicity means it's not moving any higher than six on the list.

    5. Dairy Queen's Chocolate Chip Cookie Dough Blizzard
    DQ says their Blizzards are so thick you can flip them upside down without worry, which is great in theory. In practice, however, it's just messy, so keep yours right side up and enjoy some of the finest ice cream you can get from a drive thru window.

    4. Taco Bueno's Cheesecake Chimichangas
    These primarily Southwest-based chain's cheesecake chimichangas are fried and sugary on the outside, cheesy on the inside, incredibly easy to eat, and are filled with cheesecake. Game over. Or, um, not really game over, because we've still got three to go. Still: game close to over!

    3. Taco Cabana's Sopapillas
    No Tex-Mex meal is complete without sopaplilas; we're pretty sure that's a codified rule somewhere. Taco Cabana's are crispy-yet-soft, and come with enough honey and dulce de leche to go around. Near perfection.

    2. McDonald's Oreo McFlurry
    This works for the simple reason that the whole of an object can be greater than the sum of its parts. Vanilla ice cream trumps Robert van Winkle, and Oreo cookies trump every other cookie in the history of cookies. Blend 'em together in the same cup and you've got a mobile frozen heaven.

    1. Braum's Banana Split
    This takes the frozen cake not just because it's got vanilla and chocolate and strawberry ice cream, or chocolate and strawberry and marshmallow toppings, or almonds and cherries and bananas. It takes the frozen cake because it's simply divine, nostalgic in a 1950s "everything's perfect, now lets do our nuclear bomb drill" sense. And it takes the cake because unlike so many other fast food options, this one's properly hand crafted.

  7. #82
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    How to build the perfect burger: a graphical depiction of acceptable toppings

    How to build the perfect burger: a graphical depiction of acceptable toppings

    Let's build a burger. Bacon: duh. Cheese: of course, but what kind exactly? After that, things get even more confusing, especially when dealing with different types of meat for your base. A fried egg goes great on beef, but it'll be your face if you try it on lamb. Love avocado? Hope you love turkey burgers, too.

    Which is why we called in Larry Perdido from Austin's Hopdoddy, makers of one of the 33 best burgers in the entire country, which also happens to be the only one in Texas worth waiting an hour for. He spilled out his extreme burger knowledge to help us construct this graphic laying out exactly which toppings, cheeses, and condiments match best with beef, turkey, and lamb patties.

    Of course, everything's up to the eater's personal preferences; this is meant to act simply as a guide... one that tells you when those personal preferences are totally insane, WEIRDO!!! Click here to get a much bigger version to reference as you construct. And in case you're wondering, lettuce and tomato are good to go all around.


  8. #83
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    How to gut and smoke eel


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    This Grilled Doughnut Ice Cream Sandwich Will Change Your Life

    This Grilled Doughnut Ice Cream Sandwich Will Change Your Life


    Dessert is usually an afterthought at a BBQ. Yes, some simple fresh fruit can be nice after you?ve spent hours gorging on meats. Sometimes it?s all you can stomach. But the satisfaction of cooking each course on the coals, from salad to main to dessert, is a special one. So to close out our summertime grill series, we?re doing dessert. It?s easy and awesome.

    Also, if you?re like me, by the end of your barbecue, drunkenness can be a factor for both you and your guests. So the recipe for a perfect grilled dessert is appropriately easy (and also involves more booze).


    In college, my friend Jim put an Entenmann?s doughnut on the grill as a joke.

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    Deep-Fried Cuban Roll Wins Top Award at State Fair of Texas -- Grub Street New York

    Deep-Fried Cuban Roll Wins Top Award at State Fair of Texas

    The prestigious State Fair of Texas rivals its Minnesota counterpart: Yesterday, a deep-fried Cuban with ham, pork shoulder, cheese, and pickles won the coveted "Best Taste" award in the deep-fried-food contest. "Most Creative" went to a deep-fried ball of Thanksgiving dishes (turkey, stuffing, and creamed corn), and shockingly, the deep-fried King Ranch casserole and chicken-fried meatloaf both left empty-handed. The state fair runs in Dallas through October 20, and all of the eight finalists are available for purchase. What better way to celebrate the end of bathing-suit season?


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    Samoa Jello Shots in September, Because F@#K Seasonal Logic |Foodbeast

    Samoa Jello Shots in September, Because F@#K Seasonal Logic

    Seasonal food items are the worst. Pumpkin, peppermint, Girl Scout Cookies. Who are you, food industry gods, to tell me when I can and can?t have my damn Samoas? If you?re sick of the waiting game (or, alternatively, the non-waiting game that brings us pumpkin spice lattes the last week of August), it?s time (yay chronology jokes) we fought back the best way we know how.

    With alcohol.

    Caramel, coconut cream, chocolate sauce, toasted coconut, chocolate chips, rum and gelatin are all you need to deliciously protest our nation?s arbitrary food availability. Yes you can have Girl Scout Cookies in September. No, you don?t have to pair them with Candy Corn Oreos. Luckily, jello shots are perfect all year round.

    Peep the recipe for Samoa Jello Shots over at My Jello Americans.


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    Christophe Adam's eclair makeover.

    The Classic French ?clair Gets a Makeover


    The humble 19th-century ?clair has surpassed the macaron as the most buzzed about Parisian bonbon of the moment, in no small part thanks to a redesign.


    In contrast to the rainbow-hued macaron, the ?clair has long been more delicious than it was beautiful. Traditionally glazed in neutral shades of chocolate or coffee, this classic French childhood snack had an enduring charm, but it has never been a visual standout in the pastry case. Nevertheless, the finger-shaped, cream-stuffed choux pastry has always been beloved, and pastry chefs have been making it pretty much the same way since the 1800s, unmoved to fix something that wasn?t ever really broken.


    But French pastry chef Christophe Adam saw the classic ?clair not as a fait accompli but a point of departure. While working as a chef at Fauchon, he began experimenting with ways to modernize ?clair design, producing a bright orange ?clair and a memorable iteration adorned with a digital image of the Mona Lisa.


    Pastry design dates from the 18th century and the days of Marie-Antoine Car?me, father of the elaborate pastry tower known as the pi?ce mont?e. But Adam belongs to a new generation of French pastry chefs who know that innovative design is the best way to set their brands apart, and the 40-year-old chef has earned himself something of a cult following.


    Adam has injected excitement into the traditional world of French pastry not by inventing something new along the lines of a cronut (Adam is friends with the cronut?s creater, New York-based friend French pastry chef Dominique Ansel), but by giving an old silhouette new sex appeal. He bathes ?clairs in Pop art colors and blingy high-gloss finishes made with edible powdered silver, their flavor profiles enlivened with novel ingredients like yuzu, fresh strawberries, popcorn, and salted caramel. Adam has also engineered the ?clairs to be lighter in texture and reduced the sugar content of the icing.


    To showcase his design-driven vision, Adam opened what he calls a ?concept store,? L'?clair de G?nie, less than a year ago in the Marais. With an all-glass storefront, concrete floors, exposed stone and a jewel-like pastry case, it has been thronged with customers since. On a recent afternoon, Parisians and a stream of visiting Americans stood in line to buy ?clairs at 5 euros a pop, a Japanese journalist was photographing the pastry case, and a fan asked the chef to autograph a pastry box for her son.


    When I asked why the ?clair made a good canvas for his artistry, Adam offered only a Gallic shrug. ?I always loved working on the look and the design of a pastry,? Adam told me. ?An ?clair has to taste good of course, but it?s also very, very important for it to look beautiful, to have that high-end, contemporary, modern quality. Five euros isn?t cheap for an ?clair, but they?re made fresh, with sought-after quality ingredients, in an environment where we pay a lot of attention to aesthetics, and all of that has a cost.?

    Adam also sells updated classics like coffee or vanilla, but his ever-evolving collection of more than 80 variations leaves room for constant invention and allows him to take creative risks that may or may not pay off. A blue-tinted ?clair was ?too chemical looking,? said Adam?s pastry chef Jean-Pierre Rodrigues, and deemed a flop. It remains to be seen whether customers will want to eat an all-black chocolate-and-truffle ?clair that he said is inspired by Coco Chanel and the little black dress when it goes on sale for 10 days in December.


    ?If I?m selling something for a few days, I can allow myself to design something that reflects who I am, just because I feel like it,? Adam said. ?And if people don?t understand the design choices that I make, which some people don?t, it?s no big deal.?


    Adam has opened another store in Paris, has a Japanese location in the works, and is looking for an opportunity to bring his ?clairs to New York City. Next up, though, he?s tackling Christmas. In the basement kitchen of the shop, assistant pastry chef Coralie Coms was preparing a tray of limited edition Christmas ?clairs stuffed with salted caramel cream and chocolate. Last year Adam decorated his holiday ?clairs with a digital image of a bearded P?re No?l; this year it?s a busty blonde named Xmas Mama. ?This year I wanted to do Santa?s mistress, or his wife,? Adam said. ?We don?t know exactly who she is.?


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    Antoine's PB&J Hack


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    Protein oat bars


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