FriendFeed Eats

"Last year, with the weather being not exactly ideal for Missouri farmers, there were several crops that either never made it to market, or never made it at the level of quality the growers would have hoped for. For Centennial Farms that meant that while some cider and apple butter was made, there weren’t a lot of marketable apples to be had, and the few that did make it were particularly small. However this year things are going different, and it’s not just the quality or quantity of the apples that’ll get your attention, but instead the number of varieties—21 in all. No matter what your apple tastes are they’ve almost certainly got something you’ll be interested in buying. In order of ripening…Gala, Honeycrisp, Ruby Jon, Ozark Gold, Jonathan, Jonagold, Cortland, Red Delicious, Golden Delicious, Empire, Sun Crisp, Braeburn, Blushing Golden, Mutsu, Fuji, Staymared, Winesap, Gold Rush, York, Arkansas Black, Granny Smith." - Mathew A. Koeneker via Bookmarklet

"No, I didn't just randomly type delicious words into the title. This ridiculously amazing-looking dish was created by the owners of The Bleeding Heart Bakery in Chicago, IL." - Mathew A. Koeneker via Bookmarklet

"Donuts! Now there's a new concept. Actually there's nothing new about donuts, and places like Krispy Kreme have come, and (almost) gone. But tucked away in a sunny corner of 24th Street in the Mission is the Dynamo Donut & Coffee shop." - Mathew A. Koeneker via Bookmarklet

"Maple Bar Bacon Wrapped Hot Dog by Spanno on October 06, 2008 Here's the ultimate brunch hot dog. I never thought I'd be able to write "brunch hot dog" in a sentence other than "Why isn't there a brunch hot dog?"." - Mathew A. Koeneker via Bookmarklet

I don't know about the maple part, though. - Michelle Martinez

"The Microwave S'mores Maker: A Gadget You Don't Need...But You Know You Want by KitchenMaus on September 26, 2008 Smoresmaker I am a big, BIG fan of s'mores. I've been known to make them on my electric stovetop in the dead of winter. This is why I was so delighted about what I like to call the S'mores Revolution. Several years ago it seemed that major food manufacturers had discovered what I'd known all along--s'mores are delicious. Henceforth came a deluge of s'mores-flavored baked goods, candy bars, ice creams, and whatnot. And, of course everyone wanted to make more s'mores at home, so there came various sorts of s'mores makers, so that one may enjoy the deliciousness of s'mores without having to fire up the grill, or, heaven forbid, leave the kitchen and go camping." - Mathew A. Koeneker via Bookmarklet

"Progressive International Microwavable S'Mores Maker" - Mathew A. Koeneker via Bookmarklet

"Americans have a funny relationship with honey. To many of us, it's that sweet syrup in the jar with the feather-topped woman, or the gloopy stuff stuck inside the crevasses of a plastic bear. In France, honey is a Big Deal and there's boutiques like Maison du Miel, and vendors at the outdoor markets, which sell nothing but honey and honey-related products. (And believe me, you'd be surprised how many there are.) Various types of honeys are said to have healing properties, although I don't eat them for my health: I've learned to enjoy the many different varieties available in France, and I switch them around and use a particular kind, depending on what I'm baking or simply for eating." - Mathew A. Koeneker via Bookmarklet

"A Simply Recipes reader, Ms. Annie M, sent us a garlic chicken recipe she found on Epicurious that looked so good we couldn't wait to try it. (Annie, by the way, knows how mortified I am of typos and thoughtfully points them out to me whenever she finds them on the site.) The recipe is basically chicken pieces and a lot of garlic cloves that have been browned in olive oil and braised in white wine with herbs. The catch is the garlic." - Mathew A. Koeneker via Bookmarklet

"The idea for Slow Food came from a journalist in Italy, Carlo Petrini. Basically, in 1986, while in Rome, he saw a McDonald’s being built outside the Spanish Steps and thought to himself, obviously enough, “what the hell?” He started an organization called Arcigola at that time, but in 1989 it became Slow Food International when delegates from 15 countries descended upon Paris, France and signed The Slow Food Manifesto. In the US, when people think of Slow Food, they often think of it as a locavore group and, while it is certainly true that when food is good, clean and fair it is often local, this does not represent the complete picture. More specifically, local food is often discussed in tandem with Slow Food because many small local farmers have a devotion to growing crop varieties that do not transport well. These foods are good because they make for biodiversity as varieties that would otherwise go more-or-less extinct continue to be grown. They are clean because the methods of production do les" - Mathew A. Koeneker via Bookmarklet