Heinz Releases “Creamz” Kits For Condiment Flavored Ice Cream
Heinz has announced DIY “Creamz” kits, allowing consumers to make their own ice cream flavored with Heinz condiments. Flavors include mayo, BBQ, salad cream, MayoChup and ketchup. According to Heinz, the ketchup ice cream kit is currently sold out. The kits come with a recipe card, a reusable tub for making the ice cream, a golden spoon, an ice cream scoop, and a full-size bottle of the chosen condiment flavor. Kits sell for around $17 and are only available in the U.K. Heinz has no plans to bring the kits to the U.S. but has released the condiment ice cream recipes online.
Joey Chestnut And Miki Sudo Set World Records In Hot Dog Eating Contest
Competitive eater Joey Chestnut set a new world record at the 104th annual Nathan’s Hot Dog Eating Contest by eating 75 frankfurters in one sitting. In the women’s competition, Miki Sudo also set a record, taking 1st place with 48½ frankfurters, beating the previous record of 45 set by Sonya Thomas in 2012. Due to COVID-19, the contest was held at a private location in New York with no audience and plexiglass dividers between the competitors, who were spaced six feet part. Chestnut has won the contest 13 times since 2007, including five wins in a row with his last loss to Matt Stonie in 2015. Sudo commented to all her fans watching at home, “I wish you could be here, but it means a lot to know you’re cheering back home.” .
Too Soon? Virus Shaped Foods Pop Up Around The World
Bakers and chefs have been cooking up coronavirus shaped cakes, cupcakes, and other foods, but some think it’s too soon, especially considering that COVID-19 has killed more than half a million people worldwide and 134,000 people in the U.S. Chicago’s Michelin 3-star restaurant Alinea, owned by Nick Kokonas and Chef Grant Achatz, was recently in the middle of a controversy regarding a dish that depicts a close-up image of the novel coronavirus served at their new rooftop patio. Many have responded on social media, saying the canapé is disrespectful. “Unbelievable,” wrote restaurant veteran Dave Baker on Instagram. Baker previously worked at Alinea’s sister restaurant Roister, and said on Instagram, “This isn’t ok…this isn’t ‘cute.’ This is shameful. How unbelievably disrespectful to anyone who’s life has been lost.” Other coronavirus shaped cupcakes and decorated cakes have been served all over the world, from places like Sweet Treats by Angie Higgi in Thousand Oaks, California. For some, these virus shaped foods bring a moment of levity during difficult time, but for others they bring a twinge of pain. .
Uber Acquires Postmates For $2.65 Billion To Expand Food Delivery
Uber has agreed to acquire Postmates in a $2.65 billion deal in stock, better positioning Uber Eats to compete with DoorDash, which is the most widely used food delivery platform in the U.S., according to analytics firm Second Measure. “Uber and Postmates have long shared a belief that platforms like ours can power much more than just food delivery,” said Uber CEO Dara Khosrowshahi. “They can be a hugely important part of local commerce and communities, all the more important during crises like COVID-19.” The merger creates the second largest food delivery company in the U.S., condensing delivery apps to three major options for consumers: Doordash (45% market share), UberEats/Postmates (37%), and Grubhub (17%), according to industry analysts Edison Trends. Uber Eats may integrate certain Postmates services, says Khosrowshahi, such as its $9.99/month subscription that provides no-fee delivery on orders over $12. .
Uber Launches Grocery Delivery Service
Uber Technologies Inc launched its grocery delivery service in several Latin American and Canadian cities last week. The service will reach the United States later this month. Uber’s latest move was made possible through a partnership with Cornershop, a Chilean online grocer in which Uber has had a majority stake since October. The Uber Eats app now allows consumers to order groceries from local stores and chains in Montreal, Toronto, eleven Brazilian cities such as Rio de Janeiro and Sao Paulo, four Chilean cities, as well as Bogota and Lima in Colombia and Peru. According to Uber, the U.S. rollout will begin later in July with service from regional merchants in Miami and Dallas. Uber claims to have about 9,500 active merchants, and its grocery-convenience orders have increased by more than 176% since February.
Why Mayonnaise Is The MVP Of Summer Sauces
Mayonnaise is one of the most versatile and useful sauces for summer meals. Of course, it’s perfect for a variety of cold sandwiches, and you can even spread some on the outside of griddled hot sandwiches such as grilled cheese, Reubens, or croque monsieur, where it creates a delicious brown crust. You can also spread a thin layer of mayo on grilled meats and fish to help your spice rub adhere and help keep the meat or fish from sticking to the grill. Mayonnaise makes the perfect base for doctoring up to create a slew of different sauces, too. Mix in some minced ingredients you’ve got a delicious tartar sauce for breaded and fried fish or chicken: minced onions or shallots, parsley, sweet pickle relish, capers, and maybe some prepared horseradish do the trick. Or add Dijon mustard and minced tarragon as well to make remoulade. Sriracha sauce makes sriracha mayo. The adobo liquid from canned chipotles en adobo makes chipotle mayo. Or make pesto mayo, barbecue mayo, wasabi mayo, or ssamjang mayo.
Kimchi Isn’t Just Pickled Cabbage
Though cabbage is the most widely known base for kimchi, this staple of the Korean table is more of a preservation method than a single food. “I think of kimchi as a verb,” says food writer Eric Kim. “You can kimchi just about anything.” The dish can be made with fennel, tomatoes, radishes, scallions, cucumbers and other vegetables. If you’re in a hurry, Kim suggests a quicker alternative. “I like to combine vegetables with vinegar to achieve kimchi-like results, which I think of as ‘quick kimchi.'” The key is to pre-salt the vegetables for at least 30 minutes to draw out some of their moisture. “In Korea, these technically would be considered muchims,” says Kim, “which can refer to any number of ‘seasoned’ or ‘dressed’ salads or other preparations.”
Bakers Tout The Spicy Flavor Of Mesquite Flour
Mesquite trees have long had a reputation as a pesky weed, but the wood has been put to good use as fuel for barbecue. Bakers also swear by the flavor in mesquite beans. The beans are encased in pods that resemble long string beans. When the beans are milled into flour and baked, their hazelnut, cinnamon, cream, and molasses aromas come alive. Mesquite flour is gluten-free, so it’s frequently mixed with wheat flour to help breads and baked goods hold their shape and rise. Wheat’s mild flavor also moderates mesquite’s more intense taste. Think of it as a Southern heirloom ingredient, one that many bakers are now celebrating for its unique flavors. Austin-based baker Sandeep Gyawali has even started the Texas Mesquite Movement to encourage the culinary use of native mesquite pods.
White Director Of Southern Foodways Alliance Urged To Resign
John T. Edge, co-founder of the influential Southern Foodways Alliance, has been asked to step down by several colleagues and food media professionals. The most recent request was in a public webinar hosted by the James Beard Foundation, in which Nigerian chef Tunde Wey asked Edge to step down and give his position to an African-American woman. “I’ve been in the position 20 years,” Edge responded, “It’s time for me to get out of the way. I recognize and embrace that.” Edge went on to explain that he has been preparing for his successor for several years. According to the organization’s publicist Melany Robinson, Edge has raised more than $13 million, including an endowment to pay his successor’s salary. In response, Wey said that it is taking longer than anticipated to find a replacement.
The Southern Foodways Alliance was formed to preserve and document the food of the Southern United States, and by many accounts, Edge’s work has been carefully addressing issues of food and race for years. “What we have is a middle-aged man who like so many progressive Southerners has wrestled with the demons of his white Southern past and used that to help build a better South,” said Marcie Cohen Ferris, a former board president and professor emeritus at the University of North Carolina.
One of the ongoing issues is that Edge has risen to prominence with several of his own published books, magazine articles, and media appearances that have changed the historical narrative about African-American, immigrant and Indigenous cooks who pioneered what came to be known as Southern food. But he did that while the descendants of those same people struggled to get published themselves. Ferris hasn’t flat-out called for Edge’s resignation but endorses an exhaustive reorganization of the alliance and the hiring of people of color in management positions. .
Pitmaster Daniel Castillo Brings Central Texas BBQ To L.A. Communities In Need
While Daniel Castillo was working as a corporate chef for Whole Foods in California, he held weekend barbecue popups in Orange County. Soon, his Heritage Barbecue venture became so popular that Castillo quit his dayjob to pursue his barbecue dreams. The coronavirus threw a wrench in the works, but Castillo still plans to open this July and in the meantime, he developed O.C. Smoke Kitchen to serve hospitality workers who are out of work due to COVID-19. At one event, Castillo and his team prepared 800 smoked pulled pork tortas, smoking 360 pounds of pork butt to get the job done. When Castillo received a full packer’s cut brisket, his team turned it into a brisket roulade stuffed with a mixture of mushrooms, caramelized onions, rosemary, garlic, thyme, parsley, and bourbon. Castillo says, “Being one of the few craft barbecue destinations in southern California, I want to push the boundaries of what American barbecue can be.” Castillo even bakes cheesecake in his smoker, a dish unique to Heritage Barbecue. Bourbon smoked ham is another specialty, featuring ham cured for 14 days in a bourbon barrel from Texas, then smoked and glazed with Texas bourbon.
