By admin | March 28, 2014
As befits an association boasting a membership roster of astronauts, astrophysicists, archaeologists, and myriad other contemporary explorers, The Explorer’s Club 110th Annual Dinner kicked off with an adventuresome foray into the world of exotic dining. We swung by for the cocktail hour, featuring a menu ranging from whole animals to their less commonly savored parts […]
By admin | March 28, 2014
Though prolific downstate, it seems the only real place to find a horseshoe in Chicago is at Springfield ex-pat owned 6 Degrees, a nondescript bar on a sleepy stretch of Damen. I like a big pile of cheesy meat fries as much as the next person, but the horseshoe is so much more than that. […]
By admin | March 28, 2014
For the past decade, Extreme Beer Fest in Boston has been the spot to snag the strangest, rarest, and most innovative beers from around the world. Here are the 10 weirdest, awesomest beers we tried. from Serious Eats http://ift.tt/1oVFmwt via IFTTT
By admin | March 28, 2014
This week, in our continuing quest to answer the all-important life question "Will it waffle?," we’ve had a number of deep failures, a couple of meh, I’d eat thats, and one rousing success. Namely, falafel. Actually, come to think of it, falafel was our biggest success and our biggest failure. It all depends on how […]
By admin | March 19, 2014
コープã®ã¡ã‚‰ã—ã«è¼‰ã£ã¦ãŸã‚“ã ã‘ã©ã€ã‚¬ãƒªã‚¬ãƒªå›ã®ãƒŠãƒãƒªã‚¿ãƒ³å‘³ãªã‚“ã¦ã‚ã‚‹ã‚“ã ã…(||゜Д゜) http://ift.tt/1idTtKI— ã‘ã‚“ãŸãƒžãƒž (@jun_127) March 11, 2014 Japan’s Gari-Gari Kun ("Crunchy Crunchy Boy") popsicles now come in spaghetti flavor with tomato jelly — they also do rice cake and bean-paste and corn potage stew.     from Boing Boing http://ift.tt/1fDUMOE via IFTTT
By admin | March 17, 2014
Daniel Imrie-Situnayake says that cockroaches taste pretty good. He also eats crickets and mealworms, and his favorite insect dish is something called silkworm patties. You can think of them as bug burgers. Â Â Â Â from Wired Top Stories http://ift.tt/1iWFVa6 via IFTTT
By admin | March 13, 2014
I’m doubt that the "Bacon Scent Alarm Clock" is a real thing, but I certainly love this marketing photograph that goes with it. Â Â Â Â from Boing Boing http://ift.tt/1ifgZYB via IFTTT
By admin | March 12, 2014
This new gourmet popcorn shop is an anti-fake-powder kind of place, dedicated to using real food—from real maple syrup to local beer to fresh fruit dehydrated in-house. from Serious Eats http://ift.tt/O21HLC via IFTTT
By admin | March 12, 2014
This new gourmet popcorn shop is an anti-fake-powder kind of place, dedicated to using real food—from real maple syrup to local beer to fresh fruit dehydrated in-house. from Serious Eats http://ift.tt/O21HLC via IFTTT
In the past few years, "everything" has grown from a bagel topping to a spice blend all its own, and we’re pleased as punch about the whole development. At Lock Yard, a new craft beer and sausage bar in Bay Ridge, everything spice gets put to noble use in a great bar snack: fried pickles. […]
