This week we learned that Carlo Petrini, who founded the Slow Food movement in Italy in 1986, died at age 76. Petrini started Slow Food to promote quality food and sustainability and to act as a counterbalance to the growing role of fast food in contemporary diets. In the 40 years since its founding, the Slow Food movement has expanded to over 160 countries worldwide. Petrini also founded the University of Gastronomic Sciences and the Ark of Taste.
The latest drink craze to hit TikTok and Instagram is horchata in everything. You know this trend has hit the mainstream when coffee shops like Starbucks offer drinks like iced horchata shaken espresso and when cocktail bars serve up a string of horchata-centered cocktails. While traditional horchata blends soaked rice, cinnamon, vanilla and sugar, many modern recipes add milk.
The old saying 'there's never too much of a good thing' may have finally met its match. Earlier this week, Dunkin' Donuts released a limited run of 48-ounce coffee buckets. Judging from the types of drinks that would fill these gargantuan containers, it's obvious that fans of Dunkin' really like sugar: Cherry Lime Rickey Refresher, Raspberry Limeade, Coconut Limeade, Matcha Limeade or a Strawberry Dragonfruit Limeade Refresher are all suggested for the buckets. Does anyone really need to be that "refreshed"?
When we are sick or stressed, most of us turn to comfort foods for a little relief. Have you ever wondered just how we end up with a list of foods that fall into this bucket? Since everyone's list is going to be different, why do certain items resonate with certain people? Knowable Magazine explores the psychology behind this and how nostalgia, culture, and even ultra-processed foods have a role in why we consider some things comfort foods.
Food Network has updated its list of the most iconic food in each of the 50 states in the US. I'm sure that some of the choices will be hotly disputed by residents in the respective states. Minnesota's choice was solid: hotdish, which few people would quibble about. However, the photo chosen to illustrate the dish was, in a word, awful. No one (that I know) puts that much cheese on top or lets it get that greasy looking. Members residing in the US - what do you think of the choice for your state?
Other articles from this past week:
- The best method for separating eggs
- What are the best picnic side dishes?
- We’re living in a bean renaissance
- Chefs say it’s time to bring back the buffet
- A cookware battle moves to the front burner
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9 comments
Indio32
LeilaD
Also, I'm from CO, unfortunately along the front range. The only place I ever see lamb on the menu is Indian restaurants. I make lamb at home, but usually Central Asian recipes that aren't chops- by finely shredding the fatty lamb chops I get in the meat section at Safeway, when they have it in. As someone who lived in IL for a while... I guess Chicagoans like their deep dish, but there's a lot more to the state than just Chicago... even if everyone who doesn't live south of Cook County forgets that. Having visited Maine and loved it- never eat a lobster roll further from the ocean than you can spit. Even a couple of miles makes all the difference.
LeilaD
JimCampbell
I do have my comfort foods, like beef short ribs on a cold, rainy, winter day, Nuo Mi Fan during the holidays, or Oxtail and Fu Juk just about any time..
Zephyrness
dbuhler
I currently live in Idaho and have for almost 20 years...and I have never even heard of the ice cream potato, so how can it be iconic? I agree with LeilaD's comment about how this is an article used to highlight particular restaurants...that certainly explains their choice for Idaho. A quote from the article, "Everyone knows Idaho for its potatoes, but did you know you could get one for dessert?" Seriously, if you have to ask... Also, if the idea was to highlight a particular restaurant as part of the write-up, there are a number of restaurants on both sides of the state that make French fries their thing (the Boise Fry Company comes to mind).
anya_sf
anya_sf
FuzzyChef