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Deep-fried bacon-wrapped lard balls with a caramel center. Nasty thought, right? Hit pause and read on.
What’s the deal with these gluttonous junk food trends lately? I know very few people who don’t love them some culinary creativity, but at some point someone really should draw a line. Grilled mac & cheese, doughnut burgers … And now: Fried chicken is getting a reboot and taking center stage as 2014’s junk food super star.
(*** Warning: The following contains graphic content. Viewer discretion is advised. ***)
Dominos’ Fried Chicken-crusted Pizza
Step aside, Chicken Parm – you’ve been out-matched! This boneless chicken product features a “delicious” combo of various toppings, fatty sauces and cheeses layered over 12 nugget-sized bites of fried chicken. They say “lightly breaded, white chicken meat”, but does that matter after the meat is enveloped in cheese and blubbery sauces? The four unique flavors offered include Crispy Bacon & Tomato, Spicy Jalapeno-Pineapple, Classic Hot Buffalo and Sweet BBQ Bacon. Let’s just call this grub what it is: Hangover food “super charged”.
Apparently Ramen hasn’t just situated itself into burgers of the modern age. Once a notoriously respected Japanese dish, that required at least 3 days and a lot of love to cultivate, Ramen has not just taken to infusing itself into mainstream junk food; Ramen has taken a hold of it and evolved gluttony into an entirely new art form. Introducing “Ramen-Fried Chicken”. ‘Nuff said.
Meet the KFC Fried Chicken Corsage
Because, on the most important night of her youth, what every teen girl dreams of is an oily piece of food tied to her wrist, that gently brushes against her high-priced gown throughout the evening, and leaves greased-stained memories to last her a fortnight. Yeah… A fortnight. Because that’s how long it’s going to take her to realize that the joke is over and that dress that she was so proud to wear is now sporting that fast food stank no dry cleaner can get out.
Last, but most definitely not least, introducing the…
Fried Chicken Slider
From Kobe burger to pork belly to, well, fried chicken. It seems as though slider trends are taking a turn of the carotid variety. It wasn’t enough to replace the sumptuously magical meat of Kobe with the ultra-saturated palatable pig product we call “pork belly”. No, instead some gluttonous kamikaze, out to make their mark, decided to come up with a deep-fried chicken sammy, slathered in cheese and sauce. After a long, wild night of partying, this cardiac-attack-on-a-plate-that-could-kill-a-marathon-man-in-a-single-bite may seem like a rationally wise choice of chow. However, we recommend chewing down 2 aspirin before sinking your teeth into a meal of Fried Chicken Sliders.
How would you categorize these fried-chicken-junk-food wonders? What’s next?
Deep-fried bacon-wrapped lard balls with a caramel center. That doesn’t sound so ridiculous now, does it?
[written by Kate Spivak]
Nothing against Peeps, they’re sugary, soft, and fun to put in the microwave, but they aren’t the only sweet Easter treat worth indulging in this Easter. Check out my four picks for sweet Easter treats to try today.
Chocolate Peanut Butter Eggs
Skip the chocolate peanut butter eggs at the drugstore and make your own. Food.com has a fun recipe that has a hard-to-resist creamy peanut butter center. Plus, they’re festive with a colorful sprinkle topping.
Carrot Cake with Maple Cream Cheese Frosting
So carrot cake usually takes a back seat to chocolate and vanilla, but the maple cream cheese frosting definitely kicks this recipe up a few levels. Carrot Cake is also a spring staple, another excuse to make these cupcakes.
Egg-Shaped Meringue Nests
Lemon meringue pie is fun and all, but when it’s in the shape of a nest for Easter like in this recipe, it’s even better. I love the sweet meringue paired with the tart lemon—and the poppy seeds are a nice touch.
If you miss the soft marshmallow-y flavor of Peeps, try these Bourbon-Vanilla Marshmallows. They give you a little bit of booziness without being too overpowering, as well as a clean vanilla bean flavor that beats the sickly sweet sugary taste any day.
[Written by Caitlin Heikkila]
The first records of pizza-slash-focaccia hark all the way back to 500 BC, to Persian soldiers used their shields as a pseudo pizza-paddle. They baked flatbread on their shields and then dressed them with cheese and dates. Ancient Roman soldiers used flatbreads as crude, edible plates.
Pizza ovens are abound all over the ancient world; the preserved remains of Pompeii prove that the ancient Roman version of pizza ovens existed. The source of heat for these ovens? Hot lava stones, provided by the conveniently-located Mount Vesuvius.
For centuries, pizza was a sweet affair; it wasn’t until the introduction of tomatoes to Europe in the sixteenth century that pizza took on its more familiar form of tomato pie. Naples is the home of modern, pre-“American” pizza, since the Neapolitans were the first to take advantage of the bread as a canvas of a myriad of toppings in 1500 AD. It took another 200 years before anyone thought to bake the toppings along with the bread, creating the dish that most resembles modern day pizza today.
Pizza has always been a humble food, sold in open air markets since the beginning of the nineteenth century. However, it got the royal treatment in 1889, when the Italian Queen Margherita visited the city of Naples. Chef Raffaele Esposito presented her with three popular varieties: one with cheese and basil, one with garlic, olive oil and tomato, and one with mozzarella, basil and tomato. She was delighted with the last one, because of its resemblance to the Italian flag, and Esposito named the pie in her honor.
Fittingly, Italian immigrants opened up the first US pizzeria in New York City in 1905 at 53 ½ Spring Street. However, it wasn’t until after the second World War that pizza entered the mainstream; returning soldiers popularized the dish that had captured their taste buds while fighting overseas. As of 2013, there are 70,000 pizza parlors in the U.S.; 9000 of them are located in the state of New York.
[written by Jasmine Lee]
Summer means sunshine, beach days, margaritas, and grilling, but it also means something even better… food festivals. From Maine to Los Angeles, foodies will begin gathering together to celebrate their favorite eats. We picked out some of our favorite food festivals that you should have on your radar.
The Taste of Chicago, aka “The Taste,” July 9-13
The apple of Chicago foodies’ eyes, this is one of the biggest food festivals in the world. Millions descend on the city for a weekend every July to sample the best food & beverage Chicago has to offer.
Last year the festival got a face-lift, with the addition of a Pop-Up section & Chef du Jour, where festival-goers got to enjoy a three-course meal prepared by Top Chef favorites Graham Elliot & Stephanie Izard. Admission is free, and $8 will get you 12 food and beverage tickets.
Maine Lobster Festival, July 30 – August 3
With more than 20,000 pounds of ‘lobstah’, steamed mussels & clams, and plenty of fresh fish, this festival provides a true taste of Maine summers.
There’s also a fun run, parade, arts & crafts, and live music. Sitting on the sidelines not your thing? They are now accepting applications for this year’s Maine Lobster Festival Sea Goddess! Tickets are $8 and are available for purchase at the gates.
Vermont Cheesemakers Festival, July 20
You might initially think of Vermont more for its maple syrup, but the cheese industry in this state has made its mark on the artisanal cheese world.
More than 40 award winning cheese makers & local wineries and breweries offer up hundreds of delicacies for you to enjoy, plus cooking demos and workshops like the Sweet & Stinky, a wine and cider cheese pairing. Tickets are $50 & are available for purchase online.
Los Angeles Food & Wine Festival, August 25-27
Food & Wine Magazine always puts on downright decadent food events, and we can’t wait for this year’s LA Food & Wine Fest.
Attendees will sample bites from top talent like like Giada De Laurentiis, Duff Goldman, and Fabio Viviani. The fest will have a variety of events, from Bacon + Bourbon to the Best of Belgium, to please every palate. Get your tickets here.
Smorgasburg, Brooklyn Flea Food Market, Weekends April - November
Naturally, America’s craftiest flea market brings us one of the tastiest food festivals. Featuring 100+ vendors, this festival has been hailed “The Woodstock of Eating”.
Sip a cup of fresh roasted coffee or craft brew, chow down on a lobster roll or grilled cheese – whatever strikes you! Admission is free, but you pay the vendor at purchase.
Other noteworthy food fests worth checking out:
Austin Food & Wine, April 25-27, 2014 » http://www.austinfoodandwinefestival.com
Vegas Uncork’d, May 8-11, 2014 » http://vegasuncorked.com
New Orleans Wine & Food Experience, May 21-24, 2014 » http://www.nowfe.com
Atlanta Food & Wine, May 29 – June 1, 2014 » http://atlfoodandwinefestival.com
Food & Wine Classic in Aspen, June 20-22, 2014 » http://www.foodandwine.com/classic
Bite of Seattle, July 18-20, 2014 » http://www.biteofseattle.com/
Gilroy Garlic Fest, July 25-27, 2014 » http://gilroygarlicfestival.com
Hawai’i Food & Wine, August 29 – September 7, 2014 » http://www.hawaiifoodandwinefestival.com
Music City Food & Wine in Nashville, September 20-21, 2014 » http://www.musiccityfoodandwinefestival.com
Feast Portland, September 18-21, 2014 » http://www.feastportland.com
[Written by Cary Blair & Caitlin Heikkila]