"I love a toasted panino with speck, Brie, and red chicory/radicchio; or speck, Brie, and asparagus; or speck, Gruyère, and dill pickle slices. My husband says that speck, fontina, and salsa rosa is a classic Italian panino (salsa rosa is like a mix of mayo, ketchup, and whiskey-pink in colour, thus the name)." – msmarabini
The most genuinely cheerful stop-motion animated fruit video of 2010 is surely upon us: a track called "Watermelon Nights," acted out by a team of enthusiastically animated watermelons. Also features an aggrieved eggplant. READ MORE
It's our last day in Los Angeles and we're having pangs of regret for all the places we didn't make it to. (There are still some posts to come from our last few stops.) It is physically impossible to get to as many places in Los Angeles as we could in San Francisco: The city is massive and the traffic is horrendous. You really can't get anywhere in under 30 minutes no matter how close Google maps says it is, can you? READ MORE
For a decade, Chowhounds have been mourning the discontinuation of Bonomo Turkish Taffy. The vanilla flavor tastes, say hounds, like the center of a vanilla Charleston Chew, but the taffy comes in chocolate, strawberry, and banana, too. The great news? It recently came back on the market.
"I am so psyched! After a LOONG absence, I finally have my Banana Bonomo back!" says sweetloon. "I got some online from bulkcandystore.com and it tastes just like it used to."
Discuss: Bonomo Turkish Taffy
This week's mission: Chickpeas gain mass-market cred. READ MORE
This week's mission: hot little bombs of conventional flavor. READ MORE
Sometimes Korean restaurants serve white rice in hot stone bowls—and sometimes, it's a more mysterious, purplish mixture of rice and beans. The mixture of rice and beans is pat bap, says SeoulQueen—it's considered healthier than plain white rice. "More unusual is ogok bap (a.k.a. chapgok bap), which is multi-grain rice," she says. "I usually eat these types of rice in winter as they are heartier than white rice or brown rice. The ogok bap is traditionally served at the first full moon of the lunar year and consumed toward the end of winter to provide needed nutrients."
Another Korean custom that is perplexing to outsiders is related by ritabwh: "At some restaurants, the waitress will spoon out the rice from the hot stone pot into a silver container, then pour tea into the hot stone pot. Why? This is "basically an old school way of scrubbing off the stuck-on crispy rice on the bottom of the pot," says joonjoon. "Think of it like a deglazed rice tea." This concoction, refreshing in its blandness, is called nurungji bap. "It's just an extra rice porridge type dish for you to eat as it is supposed to have health benefits including aiding with digestion," says SeoulQueen. "It is also eaten at breakfast."
Discuss: Korean restaurants and rice
Purple, orange, and green cauliflower has been around for some time—some of you may remember feeling a flutter of fractal-geek adoration for romanesco broccoli in the '90s—but it's been more of a fancy gourmet-store thing you buy for a dinner party. But now grocery store cauliflower brand Andy Boy has come out with three gorgeous colored cauliflower varieties, available at many grocery store chains for prices hovering around $2 a head.
Recently bouncing around the Internet: a wineglass for alcoholics. How can we make that kind of judgment call about a mere piece of glassware? The glass comfortably holds an entire bottle of wine. READ MORE