http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/KjFMYcfw9lw/http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-a-short-survival-guide/http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-a-short-survival-guide/#comments<p>Filed under: <a href="http://www.slashfood.com/category/parties/" rel="tag">Parties</a>, <a href="http://www.slashfood.com/category/spirits/" rel="tag">Spirits</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><a href="http://www.flickr.com/photos/hyperkinetic/2700715868/" target="_blank"><img hspace="4" border="0" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/071009-glasses.jpg" alt="tales of the cocktail tasting glasses" /></a></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Tasting glasses at Tales of the Cocktail. Photo: nerdling/flickr</em></span></td> </tr> </tbody> </table> <!--END HERE--> <p>Drinking five tequila cocktails before 10 a.m. may be decadent - but, as <a target="_blank" href="http://www.talesofthecocktail.com">Tales of the Cocktail</a> attendees know, it can also be daunting.<br /><br />The cocktail industry's premiere annual geekfest tests the hardihood of even the most seasoned drinkers. Alcohol is everywhere at Tales: Seminar presenters are required to serve no fewer than three cocktails during the course of their talks, and the schedule allows Tales-goers to attend four seminars a day. Not counting the tasting rooms, receptions and other special events where booze flows as freely as the mighty Mississip, that's still an epic amount of drinking. <br /><br />So, in the interest of our readers' well-being, we present here a short guide to surviving Tales.</p> <br /><br /><script type="text/javascript" src="http://cdn.widgetserver.com/syndication/subscriber/InsertWidget.js"></script><script>if (WIDGETBOX) WIDGETBOX.renderWidget('380052d6-f90c-403e-98dd-ccf223498aea');</script><p><a href="http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-a-short-survival-guide/" rel="bookmark">Continue reading <em>Tales of the Cocktail: A Short Survival Guide</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-a-short-survival-guide/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19094564/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-a-short-survival-guide/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/m7gAeNqM8G0DWYH2ke6AmMkOjUs/0/da"><img src="http://feedads.g.doubleclick.net/~at/m7gAeNqM8G0DWYH2ke6AmMkOjUs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/m7gAeNqM8G0DWYH2ke6AmMkOjUs/1/da"><img src="http://feedads.g.doubleclick.net/~at/m7gAeNqM8G0DWYH2ke6AmMkOjUs/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=KjFMYcfw9lw:q8Cbg4rwTxM:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=KjFMYcfw9lw:q8Cbg4rwTxM:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=KjFMYcfw9lw:q8Cbg4rwTxM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=KjFMYcfw9lw:q8Cbg4rwTxM:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/KjFMYcfw9lw" height="1" width="1"/>2009-07-10T18:00:00 00:00http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-a-short-survival-guide/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/nUrWEzi5rFU/http://www.slashfood.com/2009/07/10/growing-young-farmers-high-school-kids-farm-at-school/http://www.slashfood.com/2009/07/10/growing-young-farmers-high-school-kids-farm-at-school/#comments<p>Filed under: <a href="http://www.slashfood.com/category/farming/" rel="tag">Farming</a>, <a href="http://www.slashfood.com/category/southern-states/" rel="tag">Southern States</a></p><table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/casefarm2.jpg" alt="farm" /></td> </tr> <tr> <td align="center"><span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Down on the C.A.S.E. Farm. Photo: Wesley Paulk</em></span></td> </tr> </tbody> </table> <p>Like diagramming sentences and calculating quadratic equations, making grits -- as an academic pursuit -- might be deemed by high schoolers irrelevant to modern life. <br /><br />A renewed national <a href="http://www.slashfood.com/2009/05/04/brooklyn-food-conference/">interest in local food </a>has helped stimulate agricultural education in some rural areas, however, such as in Irwin County, Ga. There, students at the high school's demonstration farm are growing and harvesting corn, then churning out cornmeal and grits for an eager local audience. <br /><br />Educators at the school's 30-acre C.A.S.E. Farm - the acronym stands for Center for Agricultural Study and Excellence - have seized the opportunity to teach their charges about value-added products (sales of which help fund the program itself). "With the economy getting like it is, people are trying to keep their money at home," explains Wesley Paulk, Irwin County High's young farmer advisor. </p><p><a href="http://www.slashfood.com/2009/07/10/growing-young-farmers-high-school-kids-farm-at-school/" rel="bookmark">Continue reading <em>Growing Young Farmers - High School Kids Farm at School</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/growing-young-farmers-high-school-kids-farm-at-school/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19089945/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/growing-young-farmers-high-school-kids-farm-at-school/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/iSs0fbPagHYZ0z2ZPjCro518KOY/0/da"><img src="http://feedads.g.doubleclick.net/~at/iSs0fbPagHYZ0z2ZPjCro518KOY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/iSs0fbPagHYZ0z2ZPjCro518KOY/1/da"><img src="http://feedads.g.doubleclick.net/~at/iSs0fbPagHYZ0z2ZPjCro518KOY/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=nUrWEzi5rFU:wNMmQRMfefM:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=nUrWEzi5rFU:wNMmQRMfefM:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=nUrWEzi5rFU:wNMmQRMfefM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=nUrWEzi5rFU:wNMmQRMfefM:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/nUrWEzi5rFU" height="1" width="1"/>2009-07-10T17:00:00 00:00http://www.slashfood.com/2009/07/10/growing-young-farmers-high-school-kids-farm-at-school/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/4iSavP8kU4g/http://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/http://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/#comments<p>Filed under: <a href="http://www.slashfood.com/category/dinner/" rel="tag">Dinner</a>, <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/roasting/" rel="tag">Roasting</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a>, <a href="http://www.slashfood.com/category/comfort-food/" rel="tag">Comfort Food</a>, <a href="http://www.slashfood.com/category/retro-cookery/" rel="tag">Retro cookery</a>, <a href="http://www.slashfood.com/category/meat/" rel="tag">Meat</a></p><!--START HERE--> <table align="right" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/070909-bluecheese.jpg" alt="blue cheese" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Photo: Dewet/flickr</em></span></td> </tr> </tbody> </table> <!--END HERE--><em>In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.<br /><br /></em>Going through my old family cookbook, I came across my Aunt Renie's recipe for blue cheese meatloaf. Like many of Renie's recipes, this one has a long pedigree and an old school gourmet touch. However, the original had a heavy touch of sage, which made the loaf fairly bland. <br /><br />Experimenting with various sauces in my kitchen, I found that the meatloaf tasted amazing when served with a hearty dollop of barbecue sauce. My modified version, featured below, integrates the barbecue sauce into the meatloaf, along with a huge amount of blue cheese. This, combined with a shorter cooking time, yields a finished product that narrows the distance between meatloaf and pat&eacute;. With that in mind, you might consider serving this dish with sliced pickles, mustard or other pat&eacute; accompaniments!<br /><br /><em>Get the recipe for barbecue blue cheese meatloaf after the jump!</em><p><a href="http://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/" rel="bookmark">Continue reading <em>Flashback to the Seventies - Barbecue Blue Cheese Meatloaf</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19091953/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/tihss9u2m3LIHT1oCn_cVJ4daUo/0/da"><img src="http://feedads.g.doubleclick.net/~at/tihss9u2m3LIHT1oCn_cVJ4daUo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/tihss9u2m3LIHT1oCn_cVJ4daUo/1/da"><img src="http://feedads.g.doubleclick.net/~at/tihss9u2m3LIHT1oCn_cVJ4daUo/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=4iSavP8kU4g:w_BVqrcpue0:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=4iSavP8kU4g:w_BVqrcpue0:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=4iSavP8kU4g:w_BVqrcpue0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=4iSavP8kU4g:w_BVqrcpue0:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/4iSavP8kU4g" height="1" width="1"/>beyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatsblue cheeseBlueCheeseMeat loafMeatloaf2009-07-10T16:00:00 00:00http://www.slashfood.com/2009/07/10/flashback-to-the-seventies-barbecue-blue-cheese-meatloaf/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/R2FNN-3nVqQ/http://www.slashfood.com/2009/07/10/grilled-potato-salads/http://www.slashfood.com/2009/07/10/grilled-potato-salads/#comments<p>Filed under: <a href="http://www.slashfood.com/category/grilling/" rel="tag">Grilling</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img hspace="4" border="0" vspace="4" alt="yukon gold potatoes" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/071009-gena-tato.jpg" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Morning Glory Farms potatoes. Photo: Gena Knox</em></span></td> </tr> </tbody> </table> <!--END HERE-->On a quick Fourth of July vacation to Martha's Vineyard, my husband and I discovered a beautiful, quaint organic farm, <a href="http://www.morninggloryfarmstand.com/" target="_blank">Morning Glory Farms</a>. Even though I had no access to a kitchen while on the island, I was inspired by all the ingredients at the market and could not wait to get home and start cooking.<br /><br />Yukon Gold potatoes were plentiful at the market. The rich, buttery flavor makes these potatoes perfect for so many dishes and they are even better when you add the rich, smoky flavor of the grill. I experimented with three different versions of grilled potato salad and let me tell you, these recipes are keepers! I was quite surprised how much the smokiness improved the flavor and texture of the salads. Even though grilling was an extra step, it only took a few minutes and was well worth the effort.<p><a href="http://www.slashfood.com/2009/07/10/grilled-potato-salads/" rel="bookmark">Continue reading <em>Grilled Potato Salads</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/grilled-potato-salads/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19094509/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/grilled-potato-salads/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/au00CdvkoiC_QAOpG4RnlFhXn3Y/0/da"><img src="http://feedads.g.doubleclick.net/~at/au00CdvkoiC_QAOpG4RnlFhXn3Y/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/au00CdvkoiC_QAOpG4RnlFhXn3Y/1/da"><img src="http://feedads.g.doubleclick.net/~at/au00CdvkoiC_QAOpG4RnlFhXn3Y/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=R2FNN-3nVqQ:co84APjHEaM:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=R2FNN-3nVqQ:co84APjHEaM:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=R2FNN-3nVqQ:co84APjHEaM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=R2FNN-3nVqQ:co84APjHEaM:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/R2FNN-3nVqQ" height="1" width="1"/>fire and flavorFireAndFlavorgena knoxGenaKnoxgrilling tipsGrillingTipspotato saladPotatoSalad2009-07-10T15:00:00 00:00http://www.slashfood.com/2009/07/10/grilled-potato-salads/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/31dl5pBdBY4/http://www.slashfood.com/2009/07/10/mint-matcha-chocolate-chip-shake/http://www.slashfood.com/2009/07/10/mint-matcha-chocolate-chip-shake/#comments<p>Filed under: <a href="http://www.slashfood.com/category/teas/" rel="tag">Teas</a>, <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/the-skinny-chef/" rel="tag">The Skinny Chef</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/mintchocshake.jpg" alt="" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Mint Chocolate Matcha Shake. Photo: The Skinny Chef</em></span></td> </tr> </tbody> </table> <!--END HERE-->Matcha is a variety of finely-powdered green tea that is used particularly in traditional Japanese tea ceremonies. Powdered green matcha tea from health food stores can be costly -- about $8 for a small container -- but it goes a long way. <br /> <br />Green tea ice cream, green tea pound cakes, madeleines -- I've made them all. This week I decided to remake the mint chocolate chips that I craved as a child at 31 Flavors. <br /><br /><em>Get Jennifer's Mint Matcha Chocolate Chip Shake recipe after the jump.</em><p><a href="http://www.slashfood.com/2009/07/10/mint-matcha-chocolate-chip-shake/" rel="bookmark">Continue reading <em>Mint Matcha Chocolate Chip Shake</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/mint-matcha-chocolate-chip-shake/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19094203/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/mint-matcha-chocolate-chip-shake/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/-NTocRT20K5XFwXX9ySPWOStkmQ/0/da"><img src="http://feedads.g.doubleclick.net/~at/-NTocRT20K5XFwXX9ySPWOStkmQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/-NTocRT20K5XFwXX9ySPWOStkmQ/1/da"><img src="http://feedads.g.doubleclick.net/~at/-NTocRT20K5XFwXX9ySPWOStkmQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=31dl5pBdBY4:6xR1Ep3NoaQ:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=31dl5pBdBY4:6xR1Ep3NoaQ:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=31dl5pBdBY4:6xR1Ep3NoaQ:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=31dl5pBdBY4:6xR1Ep3NoaQ:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/31dl5pBdBY4" height="1" width="1"/>green teaGreenTeajennifer iserlohJenniferIserlohmatchamint chocolate chip ice creamMintChocolateChipIceCreamshake recipesShakeRecipesskinny chefSkinnyChef2009-07-10T13:00:00 00:00http://www.slashfood.com/2009/07/10/mint-matcha-chocolate-chip-shake/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/hHDqghAQdnQ/http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-2009-day-two/http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-2009-day-two/#comments<p>Filed under: <a href="http://www.slashfood.com/category/cocktails/" rel="tag">Cocktails</a>, <a href="http://www.slashfood.com/category/spirits/" rel="tag">Spirits</a>, <a href="http://www.slashfood.com/category/food-news/" rel="tag">Food News</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img hspace="4" border="0" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/071009-cocktail.jpg" alt="jason littrell" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>The Randolph's Jason Littrell at Tales of the Cocktail. Photo: Sara Bonisteel</em></span></td> </tr> </tbody> </table> <!--END HERE-->We're moving a little slower today -- in part because it's sweltering in New Orleans. We'd hate to blame the 40 different libations created by mixologists amid a Mardi Gras exhibition at the <a target="_blank" href="http://lsm.crt.state.la.us/presbex.htm">Presbytere</a> for a spirited happy hour at <a target="_blank" href="http://www.talesofthecocktail.com">Tales of the Cocktail</a>, but that might be at play too.<br /><br />Yesterday saw seminars on the hows of alcohol -- how to taste, how to pair, how to make vegan clover clubs (substitute soy lecithin for the egg whites). It also saw some of the world's most famous mixologists shaking their stuff -- <a target="_blank" href="http://www.kingcocktail.com">Dale DeGroff</a>, <a target="_blank" href="http://www.talesofthecocktail.com/people/moderators/881">David Wondrich</a>, <a target="_blank" href="http://www.theliquidchefinc.com/">Junior Merino</a>. Keep following us on Twitter. And click on for a gallery of on-the-scene photos.<br /><br /><script type="text/javascript" src="http://cdn.widgetserver.com/syndication/subscriber/InsertWidget.js"></script><script>if (WIDGETBOX) WIDGETBOX.renderWidget('380052d6-f90c-403e-98dd-ccf223498aea');</script><p><a href="http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-2009-day-two/" rel="bookmark">Continue reading <em>Tales of the Cocktail 2009 - Day Two</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-2009-day-two/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19094470/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-2009-day-two/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/CitL4CQ3lQVN3JMHR52a73XBnkQ/0/da"><img src="http://feedads.g.doubleclick.net/~at/CitL4CQ3lQVN3JMHR52a73XBnkQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/CitL4CQ3lQVN3JMHR52a73XBnkQ/1/da"><img src="http://feedads.g.doubleclick.net/~at/CitL4CQ3lQVN3JMHR52a73XBnkQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=hHDqghAQdnQ:v3eq1_8OHzE:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=hHDqghAQdnQ:v3eq1_8OHzE:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=hHDqghAQdnQ:v3eq1_8OHzE:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=hHDqghAQdnQ:v3eq1_8OHzE:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/hHDqghAQdnQ" height="1" width="1"/>new orleansNewOrleanstales of the cocktailTalesOfTheCocktail2009-07-10T12:30:00 00:00http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-2009-day-two/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/diGM-0Q2oXY/http://www.slashfood.com/2009/07/10/super-berries-u-pick-and-dates-the-portland-press-herald-in/http://www.slashfood.com/2009/07/10/super-berries-u-pick-and-dates-the-portland-press-herald-in/#comments<p>Filed under: <a href="http://www.slashfood.com/category/in-sixty-seconds/" rel="tag">In Sixty Seconds</a></p><!--START HERE--> <table align="right" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="1" alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/blueberries-425mb070909.jpg" /></td> </tr> <tr> <td align="right"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Blueberries. <br />Photo: <a href="http://www.flickr.com/photos/ajawin/2267829602/" target="_blank">lepiaf.geo, Flickr</a><br /></em></span></td> </tr> </tbody> </table> <!--END HERE--> <ul> <li>The Press Herald looks into the marketing claims for "<a target="_blank" href="http://pressherald.mainetoday.com/story.php?id=266793&amp;ac=Food&amp;pg=1">super berries</a>," and learns that while they're no fruity Superman, they are good for you. Plus, blueberry <a target="_blank" href="http://pressherald.mainetoday.com/story.php?id=266854&amp;ac=Food">recipes</a> and the lowdown on <a target="_blank" href="http://pressherald.mainetoday.com/story.php?id=266855&amp;ac=Food">buying and storing</a> super fruits. <br /></li> <li>Mark Beringer, a descendent of wine empire founder Jacob Beringer, is pushing his own <a target="_blank" href="http://pressherald.mainetoday.com/story.php?id=266792&amp;ac=Food">Artesa</a> wine line.</li> <li>Native New England strawberries offer exceptional flavor, so naturally, they should be thrown into a <a target="_blank" href="http://pressherald.mainetoday.com/story.php?id=266789&amp;ac=Food">U-Pick Strawberry</a> Shortcake with Egg Biscuit.</li> <li>From signings to top chefs, the notable <a target="_blank" href="http://pressherald.mainetoday.com/story.php?id=266794&amp;ac=Food&amp;pg=2">events and news</a> from the Portland region.</li> <li>Columnist Jeanne Jones explains how to amp up the healthy components of <a target="_blank" href="http://pressherald.mainetoday.com/story.php?id=266788&amp;ac=Food">Date Bars</a>.</li> </ul><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/super-berries-u-pick-and-dates-the-portland-press-herald-in/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19091529/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/super-berries-u-pick-and-dates-the-portland-press-herald-in/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/4_2EHII4At7opy7t3U3AzCsO924/0/da"><img src="http://feedads.g.doubleclick.net/~at/4_2EHII4At7opy7t3U3AzCsO924/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/4_2EHII4At7opy7t3U3AzCsO924/1/da"><img src="http://feedads.g.doubleclick.net/~at/4_2EHII4At7opy7t3U3AzCsO924/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=diGM-0Q2oXY:hV6gIekkuR0:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=diGM-0Q2oXY:hV6gIekkuR0:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=diGM-0Q2oXY:hV6gIekkuR0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=diGM-0Q2oXY:hV6gIekkuR0:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/diGM-0Q2oXY" height="1" width="1"/>ArtesaBeringerdate barsDateBarsstrawberriessuper berriesSuperBerriesThe Portland Press HeraldThePortlandPressHerald2009-07-10T12:00:00 00:00http://www.slashfood.com/2009/07/10/super-berries-u-pick-and-dates-the-portland-press-herald-in/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/chVFOKsQe84/http://www.slashfood.com/2009/07/10/pizza-in-the-woods-foodie-flicks/http://www.slashfood.com/2009/07/10/pizza-in-the-woods-foodie-flicks/#comments<p>Filed under: <a href="http://www.slashfood.com/category/foodie-flicks/" rel="tag">Foodie Flicks</a></p><object width="425" height="261"><param name="movie" value="http://www.youtube.com/v/RZTwMiBKW-s&amp;hl=en&amp;fs=1&amp;"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/RZTwMiBKW-s&amp;hl=en&amp;fs=1&amp;" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="261"></embed></object><br /><br />Barbecuing pizza seems to be <a target="_blank" href="http://www.slashfood.com/2008/06/30/slashfood-ate-8-its-cool-to-eat-grilled-pizza/">all</a> <a target="_blank" href="http://www.slashfood.com/2009/06/09/grilled-pizza-to-cheap-three-course-meals-the-minneapolis-star/">the</a> <a target="_blank" href="http://www.slashfood.com/2009/06/16/pizzas-brunch-and-boozing-the-cleveland-plain-dealer-in-60-se/">rage</a> these days, but that's nothing compared to this video! Sleek grills and homey comforts seem like child's play compared to one backpacker making pizza on a camp stove in the wilderness. <br /><br />Sure, <a target="_blank" href="http://www.youtube.com/user/BackpackerMagazine">Backpacker Magazine</a> Associate Editor Elisabeth Kwak-Hefferan is cooking during a snowy winter (!), but the idea definitely works now as we head into the <a href="http://travel.nytimes.com/2009/06/21/travel/21campgrounds.html" target="_blank">heart of prime camping season</a>. What's truly impressive about this recipe is that the whole dish is made from scratch. She didn't even lug along a pre-made crust, but whipped one up with Bisquick and water!<br /><br />A sizzling pizza pie in the heart of the forest in five to eight minutes? S'mores might finally have a little outdoor comfort food competition.<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/pizza-in-the-woods-foodie-flicks/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19091553/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/pizza-in-the-woods-foodie-flicks/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/HGACcrE8WW0i_GBVGzd1akwoNmo/0/da"><img src="http://feedads.g.doubleclick.net/~at/HGACcrE8WW0i_GBVGzd1akwoNmo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/HGACcrE8WW0i_GBVGzd1akwoNmo/1/da"><img src="http://feedads.g.doubleclick.net/~at/HGACcrE8WW0i_GBVGzd1akwoNmo/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=chVFOKsQe84:KSVLtqH89Qk:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=chVFOKsQe84:KSVLtqH89Qk:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=chVFOKsQe84:KSVLtqH89Qk:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=chVFOKsQe84:KSVLtqH89Qk:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/chVFOKsQe84" height="1" width="1"/>backpacker magazineBackpackerMagazinecamp stove pizzacampingCampStovePizzagrilled pizzaGrilledPizzapizzasmores2009-07-10T11:00:00 00:00http://www.slashfood.com/2009/07/10/pizza-in-the-woods-foodie-flicks/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/fNJcqX70F-s/http://www.slashfood.com/2009/07/10/catch-a-falling-star-feast-your-eyes/http://www.slashfood.com/2009/07/10/catch-a-falling-star-feast-your-eyes/#comments<p>Filed under: <a href="http://www.slashfood.com/category/fruit/" rel="tag">Fruit</a>, <a href="http://www.slashfood.com/category/feast-your-eyes/" rel="tag">Feast Your Eyes</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/kittylaroux.jpg" alt="carambolas" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Photo: <a href="http://www.flickr.com/photos/kittylaroux/3686197002/in/pool-92351894@N00" target="_blank">Kitty LaRoux, Flickr</a><br /></em></span></td> </tr> </tbody> </table> <!--END HERE--> Sometimes, you really just want to eat whatever's placed in front of you. Other times, you just want to look at it, amused and delighted by nature's more whimsical side. <br /><br />Such is the case with this bowl of <a target="_blank" href="http://www.flickr.com/photos/kittylaroux/3686197002/in/pool-92351894@N00">carambolas</a>, commonly -- and aptly -- known as starfruit. Immortalized by <a target="_blank" href="http://www.flickr.com/photos/kittylaroux/">Kitty LaRoux</a> in the Slashfood Flickr pool, they could be used as a centerpiece or placed strategically on a mantelpiece or coffee table. Taste, obviously, is important, but if you caught a bowl of shooting stars, wouldn't you want to just sit back and admire them for a little while, too?<br /><br />[Via <a target="_blank" href="http://www.flickr.com/photos/kittylaroux/3686197002/in/pool-92351894@N00">Flickr</a>]<br /><em><br />Become a member of the <a target="_blank" href="http://www.flickr.com/groups/slashfood/pool/">Slashfood Flickr pool</a> to get a shot at having your photos featured in Feast Your Eyes.</em><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/10/catch-a-falling-star-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19091846/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/10/catch-a-falling-star-feast-your-eyes/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/T59J3Sm_JGw0zooqrTXNrq6mga8/0/da"><img src="http://feedads.g.doubleclick.net/~at/T59J3Sm_JGw0zooqrTXNrq6mga8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/T59J3Sm_JGw0zooqrTXNrq6mga8/1/da"><img src="http://feedads.g.doubleclick.net/~at/T59J3Sm_JGw0zooqrTXNrq6mga8/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=fNJcqX70F-s:_MtGWffFIAg:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=fNJcqX70F-s:_MtGWffFIAg:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=fNJcqX70F-s:_MtGWffFIAg:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=fNJcqX70F-s:_MtGWffFIAg:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/fNJcqX70F-s" height="1" width="1"/>carambolafeast your eyesFeastYourEyesslashfood flickr poolSlashfoodFlickrPoolstarfruit2009-07-10T10:00:00 00:00http://www.slashfood.com/2009/07/10/catch-a-falling-star-feast-your-eyes/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/rwFAS4FOGr4/http://www.slashfood.com/2009/07/09/first-peeps-store-opens-in-maryland/http://www.slashfood.com/2009/07/09/first-peeps-store-opens-in-maryland/#comments<p>Filed under: <a href="http://www.slashfood.com/category/stores-and-shopping/" rel="tag">Stores &amp; Shopping</a>, <a href="http://www.slashfood.com/category/food-news/" rel="tag">Food News</a></p><!--START HERE--> <table align="right" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img hspace="4" border="0" vspace="4" alt="peep" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/chicks60909.jpg" /></td> </tr> <tr> <td align="right"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Peep. Photo: <a href="http://www.flickr.com/photos/seaships/3672914685/" target="_blank">Seaships, Flickr</a><br /></em></span></td> </tr> </tbody> </table> <!--END HERE--><a href="http://www.washingtonpost.com/wp-dyn/content/article/2009/07/08/AR2009070803978.html" target="_blank">The nation's first Peeps store</a>, Peeps &amp; Co, is coming to Maryland this fall. <br /><br />These pudgy marshmallow chicks and bunnies have certainly racked up <a href="http://www.slashfood.com/2009/04/08/smeeps/">quite a following</a> over the 50 years of their existence, so we can't say we're terribly surprised to hear they're getting their own shop in National Harbor in Prince George's County. <br /><br />According to the <a href="http://www.washingtonpost.com/wp-dyn/content/article/2009/07/08/AR2009070803978.html" target="_blank">Washington Post</a>, the store -- owned by the preciously named company <a target="_blank" href="http://www.justborn.com/index.cfm">Just Born</a> -- will be packed with Peeperphernalia including Peeps dressed as Village People, Peep pens, key chains and even fancy china.<br /><br />And what of the "&amp; Co" in the shop's name? Ah, yes. For those who are not happily drowning in a sea of Peeps, available wares will also include Hot Tamales and Mike and Ike's, two other brands owned by Just Born. Of course the puffy critters will be the star of this show.<br /><br /><em>Peruse our <a href="http://www.slashfood.com/2009/04/07/homemade-peeps-5-easter-candies-in-5-days/" target="_blank">homemade faux-Peep recipe</a>. </em><br /><br /><p><a href="http://www.slashfood.com/2009/07/09/first-peeps-store-opens-in-maryland/#poll31709">View Poll</a></p><br /><br />[Via <a href="http://www.washingtonpost.com/wp-dyn/content/article/2009/07/08/AR2009070803978.html" target="_blank">Washington Post</a>]<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/09/first-peeps-store-opens-in-maryland/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19092461/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/09/first-peeps-store-opens-in-maryland/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/XnGT7Ruc3V9-X9UTyArtw_KFSL4/0/da"><img src="http://feedads.g.doubleclick.net/~at/XnGT7Ruc3V9-X9UTyArtw_KFSL4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/XnGT7Ruc3V9-X9UTyArtw_KFSL4/1/da"><img src="http://feedads.g.doubleclick.net/~at/XnGT7Ruc3V9-X9UTyArtw_KFSL4/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=rwFAS4FOGr4:r0RzszMX-wU:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=rwFAS4FOGr4:r0RzszMX-wU:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=rwFAS4FOGr4:r0RzszMX-wU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=rwFAS4FOGr4:r0RzszMX-wU:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/rwFAS4FOGr4" height="1" width="1"/>hot tamalesHotTamalesmike and ikesMikeAndIkespeepspeeps coPeepsCo2009-07-09T16:00:00 00:00http://www.slashfood.com/2009/07/09/first-peeps-store-opens-in-maryland/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/RApxnmNBLYs/http://www.slashfood.com/2009/07/09/a-written-menu-the-hungry-bride/http://www.slashfood.com/2009/07/09/a-written-menu-the-hungry-bride/#comments<p>Filed under: <a href="http://www.slashfood.com/category/the-hungry-bride/" rel="tag">The Hungry Bride</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img hspace="4" border="0" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/wedding-menu-425.jpg" alt="menus" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Wedding menus of all styles. Photos: Style Me Pretty (far left), Brides.com<br /></em></span></td> </tr> </tbody> </table> If you've spent an enormous amount of time putting together a fabulous menu for your guests, as we did, what's the best way to showcase it? <br /><br />Written, typed and even painted menus are making their way into many receptions these days; the kind of wedding you have dictates the type of menu you'll use. For example, it would be more appropriate to offer guests a menu card at their seats for a black-tie affair in a ballroom, whether it be a card or the more recent trendy circular card that fits in the inner circle of the charger. <br /><br />On the casual end of the spectrum, the surfboard pictured above doubled as a menu and a decoration for a beach-side wedding, and at an outdoor and/or country wedding, a chalkboard menu adds a rustic and personal touch. This is the route I'll be taking -- chalkboards will be propped on antique easels at every cocktail station. Even though you may think your menu is straightforward, it's a good idea to name every element of the dish, even down to the sauce (just in case of allergies). <br /><br />Still hungry? Follow the <a target="_blank" href="http://twitter.com/Hungry_Bride">Hungry Bride</a> on Twitter!<br /><br /><!--END HERE--> <p><a href="http://www.slashfood.com/2009/07/09/a-written-menu-the-hungry-bride/#poll31672">View Poll</a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/09/a-written-menu-the-hungry-bride/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19090644/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/09/a-written-menu-the-hungry-bride/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/oBJ183VimDL-S66X83YtG7p804o/0/da"><img src="http://feedads.g.doubleclick.net/~at/oBJ183VimDL-S66X83YtG7p804o/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/oBJ183VimDL-S66X83YtG7p804o/1/da"><img src="http://feedads.g.doubleclick.net/~at/oBJ183VimDL-S66X83YtG7p804o/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=RApxnmNBLYs:Lr0UyKfkzWI:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=RApxnmNBLYs:Lr0UyKfkzWI:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=RApxnmNBLYs:Lr0UyKfkzWI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=RApxnmNBLYs:Lr0UyKfkzWI:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/RApxnmNBLYs" height="1" width="1"/>Brides.commenusStyle Me PrettyStyleMePrettythe hungry brideTheHungryBride2009-07-09T15:00:00 00:00http://www.slashfood.com/2009/07/09/a-written-menu-the-hungry-bride/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/6yLX5i0IaDY/http://www.slashfood.com/2009/07/09/loaded-firearms-to-be-allowed-in-tennessee-restaurants-by-law/http://www.slashfood.com/2009/07/09/loaded-firearms-to-be-allowed-in-tennessee-restaurants-by-law/#comments<p>Filed under: <a href="http://www.slashfood.com/category/restaurants/" rel="tag">Restaurants</a>, <a href="http://www.slashfood.com/category/southern-states/" rel="tag">Southern States</a>, <a href="http://www.slashfood.com/category/spirits/" rel="tag">Spirits</a></p><table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/gun.jpg" alt="jack" /></td> </tr> <tr> <td align="center"><span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Whiskey, gun. Photo: <a href="http://www.flickr.com/photos/metalcowboy/" target="_blank">Swift Benjamin, Flickr</a><br /></em></span></td> </tr> </tbody> </table> Tennessee restaurateurs are fighting a new law that threatens to enshrine a tradition they believe is best left in the Old Wild West.<br /><br />Unless a judge grants a last-minute injunction, Tennessee residents with the proper permits will be able to carry their concealed, loaded firearms into restaurants serving alcohol starting this coming Tuesday. That makes Tennessee the first state in the nation to expressly allow folks to tuck their guns into hidden holsters and sidle up to the bar. <br /><br />Attorney David Randolph Smith, who's representing 10 citizens opposing <a href="http://wapp.capitol.tn.gov/apps/billinfo/BillSummaryArchive.aspx?BillNumber=HB0233&amp;ga=106">the law</a>, says in what some might consider an understatement, "the problem with having guns where alcohol is served is that fights and breaches of the peace are known to occur." <br /><br />Or, as Nashville songster Travis Tritt put it more lyrically in one of his biggest hits: "Each time I drink, I start to think I'm 10-feet tall and bulletproof."<p><a href="http://www.slashfood.com/2009/07/09/loaded-firearms-to-be-allowed-in-tennessee-restaurants-by-law/" rel="bookmark">Continue reading <em>Loaded Firearms to Be Allowed in Tennessee Restaurants - By Law</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/09/loaded-firearms-to-be-allowed-in-tennessee-restaurants-by-law/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19089941/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/09/loaded-firearms-to-be-allowed-in-tennessee-restaurants-by-law/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/Mq8Zwhc8iUAggmIVlG-HM2jZIHY/0/da"><img src="http://feedads.g.doubleclick.net/~at/Mq8Zwhc8iUAggmIVlG-HM2jZIHY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/Mq8Zwhc8iUAggmIVlG-HM2jZIHY/1/da"><img src="http://feedads.g.doubleclick.net/~at/Mq8Zwhc8iUAggmIVlG-HM2jZIHY/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=6yLX5i0IaDY:nIJT413A9ug:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=6yLX5i0IaDY:nIJT413A9ug:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=6yLX5i0IaDY:nIJT413A9ug:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=6yLX5i0IaDY:nIJT413A9ug:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/6yLX5i0IaDY" height="1" width="1"/>gunslawrestaurantrestaurantstennesse2009-07-09T14:00:00 00:00http://www.slashfood.com/2009/07/09/loaded-firearms-to-be-allowed-in-tennessee-restaurants-by-law/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/4kjkfdcrMGY/http://www.slashfood.com/2009/07/09/tempting-tastes-of-yumsugar/http://www.slashfood.com/2009/07/09/tempting-tastes-of-yumsugar/#comments<p>Filed under: <a href="http://www.slashfood.com/category/yumsugar/" rel="tag">YumSugar</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/kechup-and-mustard-425mb070809.jpg" alt="mustard and ketchup" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Homemade mustard and ketchup. Photo: YumSugar</em></span></td> </tr> </tbody> </table> <!--END HERE--><em>Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:</em><br /><br />Forget that stuff on the shelf. This summer, make your own <a href="http://www.yumsugar.com/3414781" target="_blank">ketchup and mustard</a>.<br /><br />Going vintage can make for a stylish <a href="http://www.yumsugar.com/3419419" target="_blank">bachelorette party</a>.<br /><br />Fresh tomatoes are hard to resist, but for a warm alternative try Gratin of <a href="http://www.yumsugar.com/3448987" target="_blank">Tomato and Bread</a>.<br /><br /><a href="http://www.yumsugar.com/3439285" target="_blank">Jicama</a> turns tired coleslaw into a sprightly condiment or side dish.<br /><br />Eating fruit becomes even more fun when you make it a <a href="http://www.yumsugar.com/3448035" target="_blank">taste test</a>.<br /><br />The <a href="http://www.yumsugar.com/3441633" target="_blank">St. Germain Cocktail</a> is a refreshing mix of sparkling white wine, St. Germain and club soda.<br /><br />Rare to well-done ... How do you order your <a href="http://www.yumsugar.com/3420949" target="_blank">burger</a>?<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/09/tempting-tastes-of-yumsugar/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19090071/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/09/tempting-tastes-of-yumsugar/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/PfAWRCwqSaypGxvukLnrX_i-Mek/0/da"><img src="http://feedads.g.doubleclick.net/~at/PfAWRCwqSaypGxvukLnrX_i-Mek/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/PfAWRCwqSaypGxvukLnrX_i-Mek/1/da"><img src="http://feedads.g.doubleclick.net/~at/PfAWRCwqSaypGxvukLnrX_i-Mek/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=4kjkfdcrMGY:eixY3sFAnEQ:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=4kjkfdcrMGY:eixY3sFAnEQ:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=4kjkfdcrMGY:eixY3sFAnEQ:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=4kjkfdcrMGY:eixY3sFAnEQ:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/4kjkfdcrMGY" height="1" width="1"/>condimentsgratinjicamaSt. GermainSt.GermainyumSugar2009-07-09T13:00:00 00:00http://www.slashfood.com/2009/07/09/tempting-tastes-of-yumsugar/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/Wpx701LV7G4/http://www.slashfood.com/2009/07/09/from-condiments-to-watermelons-the-houston-chronicle-in-60-sec/http://www.slashfood.com/2009/07/09/from-condiments-to-watermelons-the-houston-chronicle-in-60-sec/#comments<p>Filed under: <a href="http://www.slashfood.com/category/in-sixty-seconds/" rel="tag">In Sixty Seconds</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img hspace="4" border="0" vspace="4" alt="condiments" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/condiments-425mb070809.jpg" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Guacamole and condiments. Photo: <a target="_blank" href="http://www.flickr.com/photos/spine/400510102/">rick, Flickr</a></em></span></td> </tr> </tbody> </table> <!--END HERE--> <ul> <li>Seven recipes to make <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518096.html">condiments</a> more memorable.</li> <li>The wonders of <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6504635.html">watermelon</a>, from Mark Twain's musings to how to pick your own.</li> <li>Cooking Tips: When you need to get rid of that <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518101.html">fat</a>, collect it in a cleaned cardboard milk or cream container. To promote browning, skewer <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6504625.html">scallops</a> when grilling.<br /></li> <li>Blackened <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6504629.html">poblano peppers</a> will make a unique and tasty pesto.</li> <li>Product watch: <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518100.html">Allen Brothers'</a> prime steak, <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518112.html">MolliCoolz</a> Shakers ice cream drink, the practical "Dad's Awesome <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518109.html">Grilling Book</a>," Wickles <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518079.html">pickles</a>, and Eggland's Best Hard-Cooked <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6504626.html">Peeled Eggs</a>.</li> <li>Recipes: <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518412.html">Pasta with Peas</a>, Mushrooms, and Tomato-Cream Sauce, <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518106.html">Crab Bisque</a>, BBQ <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518103.html">Ginger Lamb Satays</a> with Thai Dipping Sauce, Dragon Berry Strawberry Basil <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6518082.html">Lemonade</a>, Patriotic <a target="_blank" href="http://www.chron.com/disp/story.mpl/life/food/6504632.html">Twinkie Pie</a>.</li> <li>A list of Houston's local <a target="_blank" href="http://www.chron.com/disp/story.mpl/gardening/houstonresources/5071721.html">farmers markets</a>.</li> </ul><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/09/from-condiments-to-watermelons-the-houston-chronicle-in-60-sec/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19090056/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/09/from-condiments-to-watermelons-the-houston-chronicle-in-60-sec/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/i9QiDoxHRnZ8UOmPtrWMFTgG0Xo/0/da"><img src="http://feedads.g.doubleclick.net/~at/i9QiDoxHRnZ8UOmPtrWMFTgG0Xo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/i9QiDoxHRnZ8UOmPtrWMFTgG0Xo/1/da"><img src="http://feedads.g.doubleclick.net/~at/i9QiDoxHRnZ8UOmPtrWMFTgG0Xo/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=Wpx701LV7G4:ExovRPW7D9k:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=Wpx701LV7G4:ExovRPW7D9k:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=Wpx701LV7G4:ExovRPW7D9k:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=Wpx701LV7G4:ExovRPW7D9k:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/Wpx701LV7G4" height="1" width="1"/>condimentspoblanosThe Houston ChronicleTheHoustonChroniclewatermelon2009-07-09T12:00:00 00:00http://www.slashfood.com/2009/07/09/from-condiments-to-watermelons-the-houston-chronicle-in-60-sec/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/lLh5vnD87yE/http://www.slashfood.com/2009/07/09/top-chef-masters-recap-doogie-and-the-one-handed-egg/http://www.slashfood.com/2009/07/09/top-chef-masters-recap-doogie-and-the-one-handed-egg/#comments<p>Filed under: <a href="http://www.slashfood.com/category/television-film/" rel="tag">Television/Film</a></p><!--START HERE--> <table align="right" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/nphgetty.jpg" alt="neil patrick harris" /></td> </tr> <tr> <td align="right"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Neil Patrick Harris Photo: Getty Images<br /></em></span></td> </tr> </tbody> </table> <!--END HERE-->If the unofficial theme of "<a href="http://www.bravotv.com/top-chef-masters" target="_blank">Top Chef Masters</a>" has been "putting celebrity chefs through the wringer every Wednesday night," episode four ratcheted up the pain to an almost cruel and unusual degree. As if it's not bad enough to be stripped of your line chefs and prep cooks, try cooking one-handed. Or worse -- have your creations judged by the surprisingly hard-to-please foodie/actor Neil Patrick Harris.<br /><br />NPH, it seems, is a triple threat, as he is also an amateur magician. This accounts at least in part for the sleight-of-hand sadism inflicted upon this week's four competing masters. From the opening challenge -- cook an egg with one arm tied behind your back -- on through to the main course served at Hollywood's kitschy <a href="http://www.magiccastle.com" target="_blank">Magic Castle</a>, a theme of mystery permeated the proceedings. It produced some of the most adventurous -- and at times, fussy and over-elaborate -- dishes the show has seen.<br /><br />The ironically unassuming <a href="http://www.annisarestaurant.com/index.htm" target="_blank">Anita Lo of New York City's Annisa</a> dominated early with a delicately fluffy slow-cooked egg, served up in a cracked shell with truffle and oyster sauce.<p><a href="http://www.slashfood.com/2009/07/09/top-chef-masters-recap-doogie-and-the-one-handed-egg/" rel="bookmark">Continue reading <em>'Top Chef Masters' Recap - Doogie and the Egg</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/09/top-chef-masters-recap-doogie-and-the-one-handed-egg/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19091918/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/09/top-chef-masters-recap-doogie-and-the-one-handed-egg/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/rS751_tJQwr8MUqxN2gcbupkKDM/0/da"><img src="http://feedads.g.doubleclick.net/~at/rS751_tJQwr8MUqxN2gcbupkKDM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/rS751_tJQwr8MUqxN2gcbupkKDM/1/da"><img src="http://feedads.g.doubleclick.net/~at/rS751_tJQwr8MUqxN2gcbupkKDM/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=lLh5vnD87yE:J5BpfsfI5W8:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=lLh5vnD87yE:J5BpfsfI5W8:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=lLh5vnD87yE:J5BpfsfI5W8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=lLh5vnD87yE:J5BpfsfI5W8:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/lLh5vnD87yE" height="1" width="1"/>Anita LoAnitaLoDouglas RodriguezDouglasRodriguezJohn BeshJohnBeshMagic CastleMagicCastleMark PeelMarkPeelNeil Patrick HarrisNeilPatrickHarrisTop ChefTop Chef MastersTopChefTopChefMasters2009-07-09T11:00:00 00:00http://www.slashfood.com/2009/07/09/top-chef-masters-recap-doogie-and-the-one-handed-egg/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/gB9hRdR3oMk/http://www.slashfood.com/2009/07/09/tales-of-the-cocktail-2009-day-one/http://www.slashfood.com/2009/07/09/tales-of-the-cocktail-2009-day-one/#comments<p>Filed under: <a href="http://www.slashfood.com/category/cocktails/" rel="tag">Cocktails</a>, <a href="http://www.slashfood.com/category/spirits/" rel="tag">Spirits</a>, <a href="http://www.slashfood.com/category/food-news/" rel="tag">Food News</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/070909-shakers.jpg" alt="classic cocktail shakers" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>About $45,000 worth of cocktail shakers. Photo: Sara Bonisteel<br /></em></span></td> </tr> </tbody> </table> <!--END HERE-->This year's <a href="http://www.talesofthecocktail.com/" target="_blank">Tales</a> kicked off with a toast on Wednesday, and then mixologists and cocktail aficionados got down to the business of drink with seminars on everything from starting a bar to using fresh ingredients. Slashfood dropped by a talk on the history of truly classic -- and highly collectible -- cocktail shakers. <br /><br />There we eyed these four beauties: a lighthouse, two Zeppelin shakers and Norman Bel Geddes' (real-life dad of Miss Ellie from TV's "Dallas") skyscraper design -- which the jovial <a href="http://www.examiner.com/x-12183-Dallas-Cocktails-Examiner" target="_blank">Jim Walker</a> told us in his most serious voice are worth more than an average year of college.<br /><br />We're heading out to catch a streetcar to learn more about the molecular DNA of classic cocktails. Check back later for more photos and keep following us as we Tweet from the scene!<br /><br /><em>Get the official Tales cocktail after the jump.</em><br /><br /><script type="text/javascript" src="http://cdn.widgetserver.com/syndication/subscriber/InsertWidget.js"></script><script>if (WIDGETBOX) WIDGETBOX.renderWidget('380052d6-f90c-403e-98dd-ccf223498aea');</script><p><a href="http://www.slashfood.com/2009/07/09/tales-of-the-cocktail-2009-day-one/" rel="bookmark">Continue reading <em>Tales of the Cocktail 2009 - Day One</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/09/tales-of-the-cocktail-2009-day-one/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19091821/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/09/tales-of-the-cocktail-2009-day-one/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/OtOKncXQvJLKNVJF6wA9Y5pxkzE/0/da"><img src="http://feedads.g.doubleclick.net/~at/OtOKncXQvJLKNVJF6wA9Y5pxkzE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/OtOKncXQvJLKNVJF6wA9Y5pxkzE/1/da"><img src="http://feedads.g.doubleclick.net/~at/OtOKncXQvJLKNVJF6wA9Y5pxkzE/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=gB9hRdR3oMk:o6R2QA7VZ_I:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=gB9hRdR3oMk:o6R2QA7VZ_I:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=gB9hRdR3oMk:o6R2QA7VZ_I:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=gB9hRdR3oMk:o6R2QA7VZ_I:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/gB9hRdR3oMk" height="1" width="1"/>new orleansNewOrleanstales of the cocktailTalesOfTheCocktail2009-07-09T10:30:00 00:00http://www.slashfood.com/2009/07/09/tales-of-the-cocktail-2009-day-one/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/t3nU9n6C5bo/http://www.slashfood.com/2009/07/09/oh-those-oysters-feast-your-eyes/http://www.slashfood.com/2009/07/09/oh-those-oysters-feast-your-eyes/#comments<p>Filed under: <a href="http://www.slashfood.com/category/feast-your-eyes/" rel="tag">Feast Your Eyes</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" alt="pt. reyes oysters" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/cucinanicoysters.jpg" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Photo: Nicole, Cucina Nicolina<br /></em></span></td> </tr> </tbody> </table> <!--END HERE--> Cold, briny, clean and salty: is there any food that offers a more refreshing counterpoint to the heavy summer heat than the oyster? These <a target="_blank" href="http://www.cucinanicolina.com/just-lovely">beauties</a>, from Pt. Reyes, Calif., were snapped by Nicole at <a target="_blank" href="http://www.cucinanicolina.com/">Cucina Nicolina</a>. Their pearlescent, craggy appearance captures the soothing yet bracing pleasure that lies within the act of swallowing one whole. It's an almost otherworldly experience, tasting the essence of the sea and mysteries of the earth's history on your tongue, but there's nothing alien about the feeling of suddenly wanting to follow it with another oyster. And another. And another.<br /><br />[Via <a target="_blank" href="http://www.cucinanicolina.com/">Cucina Nicolina</a>]<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/09/oh-those-oysters-feast-your-eyes/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19090447/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/09/oh-those-oysters-feast-your-eyes/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/Kw5ai9HN0bxoE6tCnOrb9yzu520/0/da"><img src="http://feedads.g.doubleclick.net/~at/Kw5ai9HN0bxoE6tCnOrb9yzu520/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/Kw5ai9HN0bxoE6tCnOrb9yzu520/1/da"><img src="http://feedads.g.doubleclick.net/~at/Kw5ai9HN0bxoE6tCnOrb9yzu520/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=t3nU9n6C5bo:0zFpTI79-Iw:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=t3nU9n6C5bo:0zFpTI79-Iw:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=t3nU9n6C5bo:0zFpTI79-Iw:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=t3nU9n6C5bo:0zFpTI79-Iw:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/t3nU9n6C5bo" height="1" width="1"/>cucina nicolinaCucinaNicolinafeast your eyesFeastYourEyesoysters2009-07-09T10:00:00 00:00http://www.slashfood.com/2009/07/09/oh-those-oysters-feast-your-eyes/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/gQw8hQzhsvY/http://www.slashfood.com/2009/07/08/top-chef-season-six-contestants-announced/http://www.slashfood.com/2009/07/08/top-chef-season-six-contestants-announced/#comments<p>Filed under: <a href="http://www.slashfood.com/category/television-film/" rel="tag">Television/Film</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img vspace="4" hspace="4" border="0" alt="Top Chef" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/picture-2.png" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Top Chef judges Toby, Padma, Tom and Gail. Photo: <a target="_blank" href="http://www.bravotv.com">Bravo TV</a>. </em></span></td> </tr> </tbody> </table> Chef-testants for season six of <a href="http://www.bravotv.com/top-chef" target="_blank">Top Chef were announced today</a>. The showdown will take place in Las Vegas, which Tom Colicchio assures us is a "very serious food town." <br /><br />The primary thing a bunch of these newbies have in common? <a target="_blank" href="http://www.slashfood.com/2009/06/18/pop-tails-our-favorite-fathers-day-drinks/">Tattoos</a>, big time. Click through <a target="_blank" href="http://www.bravotv.com/top-chef/bios">the gallery</a> and let us know if we're wrong. That's not to say we don't spy some serious contenders in the mix. Talent ranges from <a target="_blank" href="http://www.bravotv.com/top-chef/bio/michael-voltaggio">Michael Voltaggio</a>, chef de cuisine of the buzzed-about Jos&eacute; Andr&eacute;s <a target="_blank" href="http://www.thebazaar.com/">Bazaar</a> in Los Angeles, to the innocuous-looking (but perhaps culinarily ferocious) <a target="_blank" href="http://www.bravotv.com/top-chef/bio/jesse-sandlin">Jesse Sandlin</a>, one of the tattooed toques, who sports a flower in her hair. <br /><br />Don't skip <a target="_blank" href="http://www.bravotv.com/top-chef/videos/the-judges-on-the-sixth-season">the video of our four judges</a>, in which Gail declares, "I'm eating very well," and Padma asserts, "A few of these contestants have even taught Tom a thing or two." Hmm. We'll see. <br /><br />Are you stoked about Top Chef Vegas -- or are you over it by now?<br /><p><a href="http://www.slashfood.com/2009/07/08/top-chef-season-six-contestants-announced/#poll31693">View Poll</a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/08/top-chef-season-six-contestants-announced/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19091298/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/08/top-chef-season-six-contestants-announced/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/7ieksN2_38JVWOtWJ07N-ZjudbI/0/da"><img src="http://feedads.g.doubleclick.net/~at/7ieksN2_38JVWOtWJ07N-ZjudbI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/7ieksN2_38JVWOtWJ07N-ZjudbI/1/da"><img src="http://feedads.g.doubleclick.net/~at/7ieksN2_38JVWOtWJ07N-ZjudbI/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=gQw8hQzhsvY:u4JcqWjZ7Tk:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=gQw8hQzhsvY:u4JcqWjZ7Tk:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=gQw8hQzhsvY:u4JcqWjZ7Tk:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=gQw8hQzhsvY:u4JcqWjZ7Tk:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/gQw8hQzhsvY" height="1" width="1"/>gail simmonsGailSimmonsjose andresJoseAndreslas vegasLasVegaspadma lakshmiPadmaLakshmiseason sixSeasonSixtelevisiontoby youngTobyYoungtom colicchioTomColicchiotop chefTopChef2009-07-08T17:00:00 00:00http://www.slashfood.com/2009/07/08/top-chef-season-six-contestants-announced/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/BmnrUnEz36k/http://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/http://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/#comments<p>Filed under: <a href="http://www.slashfood.com/category/east-coast/" rel="tag">East Coast</a>, <a href="http://www.slashfood.com/category/restaurants/" rel="tag">Restaurants</a>, <a href="http://www.slashfood.com/category/beef/" rel="tag">Beef</a>, <a href="http://www.slashfood.com/category/cheese/" rel="tag">Cheese</a>, <a href="http://www.slashfood.com/category/southern-states/" rel="tag">Southern States</a>, <a href="http://www.slashfood.com/category/meat/" rel="tag">Meat</a>, <a href="http://www.slashfood.com/category/local-eating/" rel="tag">Local Eating</a></p><!--START HERE--> <table align="center" style="margin: 0px 0px 12px;"> <tbody> <tr> <td><img width="426" vspace="4" hspace="4" height="242" border="0" alt="taco" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/cowboytaco.jpg" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Tacodeli's "cowboy" taco. Photo: <a target="_blank" href="http://www.flickr.com/photos/dboz/3045872421/.">Portal and Friends/Flickr</a><br /></em></span></td> </tr> </tbody> </table> <!--END HERE-->The taco may be the perfect food. Portable and unassuming, not to mention affordable, it proffers fuss-free enjoyment for most everyone. This Slashfoodie's recent move to Austin, Texas, after residing in the <a target="_blank" href="http://nycfoodguy.com/2009/04/06/sunset_park_brooklyn_mexican_food_tour/">taco mecca of Sunset Park, Brooklyn</a> for three years has led him to sample Lone Star State tacos whenever possible. Naturally, a mano a mano Austin versus <a target="_blank" href="http://www.slashfood.com/2009/05/05/cinco-de-mayo-is-for-suckers-walnut-maple-popsicles/">Sunset Park</a> contest was inevitable. <br /><br />Austin's taco scene skews toward what some might call "gringo fancy," characterized by the prominence of flour tortillas and nontraditional ingredients like bison and basil -- and fish, which is found infrequently in Sunset Park. <br /><br />Brooklyn tacos, on the other hand, pay homage to one of the neighborhood's main demographics, Mexican immigrants, with tacos wrapped in two corn tortillas. They typically contain nothing more than a meat filling -- goat, lengua (tongue) and cabeza (brains) are among commonly selected options -- minced raw onion, cilantro, a spritz of lime and an optional flurry of queso fresco (white cheese).<br /><br /><span style="font-style: italic;">Poll and more after the jump. </span><p><a href="http://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/" rel="bookmark">Continue reading <em>Where are America's Best Tacos? - Brooklyn's Sunset Park vs. Austin, Texas</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19085563/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/JNOodj_z544LZaUkeIA6AYwH2Do/0/da"><img src="http://feedads.g.doubleclick.net/~at/JNOodj_z544LZaUkeIA6AYwH2Do/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/JNOodj_z544LZaUkeIA6AYwH2Do/1/da"><img src="http://feedads.g.doubleclick.net/~at/JNOodj_z544LZaUkeIA6AYwH2Do/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=BmnrUnEz36k:RfCIlMRxJ8k:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=BmnrUnEz36k:RfCIlMRxJ8k:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=BmnrUnEz36k:RfCIlMRxJ8k:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=BmnrUnEz36k:RfCIlMRxJ8k:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/BmnrUnEz36k" height="1" width="1"/>AustinBrooklyncorn tortillasCornTortillasflour tortillasFlourTortillasSunset ParkSunsetParktacotaco trucktaco truckstacodelitacostacos matamorosTacosMatamorosTacoTruckTacoTrucksTaqueria Piedras NegrasTaqueriaPiedrasNegrastastingsTexas2009-07-08T16:00:00 00:00http://www.slashfood.com/2009/07/08/where-are-americas-best-tacos-brooklyns-sunset-park-vs-aust/http://feedproxy.google.com/~r/weblogsinc/slashfood/~3/O6SRDhomhm0/http://www.slashfood.com/2009/07/08/detecting-a-great-coffee-shop-with-the-coffeemeister/http://www.slashfood.com/2009/07/08/detecting-a-great-coffee-shop-with-the-coffeemeister/#comments<p>Filed under: <a href="http://www.slashfood.com/category/coffee/" rel="tag">Coffee</a>, <a href="http://www.slashfood.com/category/how-to/" rel="tag">How To</a>, <a href="http://www.slashfood.com/category/coffee-shops/" rel="tag">Coffee shops</a></p><!--START HERE--> <table style="MARGIN: 0px 0px 12px" align="center"> <tbody> <tr> <td><img border="1" hspace="4" alt="" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/espresso.jpg" /></td> </tr> <tr> <td align="center"><span style="COLOR: rgb(132,131,49); FONT-SIZE: 0.9em"><em>Some proper-looking espresso. Photo: Erin Meister<br /></em></span></td> </tr> </tbody> </table> <!--END HERE--><em><a href="http://www.slashfood.com/tag/coffeemeister/">Erin Meister</a> trains baristas for North Carolina-based <a href="http://www.counterculturecoffee.com/" target="_blank">Counter Culture Coffee</a> and sporadically maintains the blog <a href="http://meetthepresspot.blogspot.com/" target="_blank">Meet the Press Pot</a> from her home in New York City. This is the eighth in a <a href="http://www.slashfood.com/tag/coffeemeister" target="_blank">series</a> of tips for the caffeine-addicted.<br /><br /></em>It can seem like the only thing harder than navigating the <a href="http://www.slashfood.com/2007/08/30/a-handy-illustrated-guide-to-coffee-drinks/">labyrinthine menu</a> at a coffee shop is <a href="http://www.delocator.net/" target="_blank">finding</a> <a href="http://espressomap.com/" target="_blank">one</a> that's worth the hassle. Decoding the signals of a great caf&eacute; isn't always as hard as it may seem: click through for five easy things to look for when trying to determine if unfamiliar territory is the caffeinated friend or foe.<br /><br /><span style="FONT-STYLE: italic">Five signs of a great caf&eacute; -- from silent lattes to barista interrogation -- after the jump.</span><p><a href="http://www.slashfood.com/2009/07/08/detecting-a-great-coffee-shop-with-the-coffeemeister/" rel="bookmark">Continue reading <em>Detecting a Great Coffee Shop with the CoffeeMeister</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/07/08/detecting-a-great-coffee-shop-with-the-coffeemeister/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19089955/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/07/08/detecting-a-great-coffee-shop-with-the-coffeemeister/#comments" title="View reader comments on this entry">Comments</a> <p><a href="http://feedads.g.doubleclick.net/~at/b0QIUJkr0iKgQD1ZZ_iTO4DaeRQ/0/da"><img src="http://feedads.g.doubleclick.net/~at/b0QIUJkr0iKgQD1ZZ_iTO4DaeRQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/b0QIUJkr0iKgQD1ZZ_iTO4DaeRQ/1/da"><img src="http://feedads.g.doubleclick.net/~at/b0QIUJkr0iKgQD1ZZ_iTO4DaeRQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=O6SRDhomhm0:Qc2RJhK8_28:wF9xT3WuBAs"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=O6SRDhomhm0:Qc2RJhK8_28:wF9xT3WuBAs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?a=O6SRDhomhm0:Qc2RJhK8_28:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/weblogsinc/slashfood?i=O6SRDhomhm0:Qc2RJhK8_28:V_sGLiPBpWU" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/weblogsinc/slashfood/~4/O6SRDhomhm0" height="1" width="1"/>cafecoffeecoffee shopcoffeemeistercoffeeshopsmeisterperfect cafePerfectCafetips2009-07-08T15:00:00 00:00http://www.slashfood.com/2009/07/08/detecting-a-great-coffee-shop-with-the-coffeemeister/