Slashfood

• Bacon maple donuts: Sugar, shame, and an orgy of deliciousness
  

  Filed under: Snacks, West Coast, Restaurants, Pork, America, Comfort Food, Meat, Fast Food, Local Eating, Bread

  
  I like to think that I generally have good taste. I try to avoid wearing stripes with plaids, am careful to pair robust red wines with my Big Macs, and only eat Sweet Tarts on days that end in "y." That having been said, I must admit that I have a few weaknesses, the most egregious of which revolve around sweetened pork products. To put it bluntly, I can't resist them.
  
  For a long time, I...
  



• New York Times Dining & Wine in 60 seconds: New restaurants, corn, Slow Food
  

  Filed under: East Coast, Vegetables, Newspapers, America, in sixty seconds, Local Eating, Food News

  A preview of the new NYC restaurants opening this fall.
  
  NYC restaurants take cost-saving measures to keep afloat. Smaller lobster?
  
  The Minimalist takes on the chickpea.
  
  Recipes for end-of-summer corn: chowder, corn bread, fried corn with bacon and chipotle.
  
  The Slow Food movement throws itself a party in San Francisco.
  
  Eric Asimov talks Côtes du Rhône.

  Dinner, Restaurants, America, Local Eating

  
  There are numerous reasons why I enjoy going to restaurants that serve local food. When traveling it's an exciting way to discover the foods that different places have to offer. Atlantica in Camden, Maine is an excellent restaurant that incorporates local ingredients.
  
  I started off dinner with salad of organic red and yellow beets and Jasper Hill blue cheese. Then, came the masterpiece of the meal: the salmon. The salmon was so tender that it seemed to slowly dissolve on my palate. It's surprising how many restaurants cook...
  




• Midnight Molded Food - Jellied veal salad
  

  Filed under: Beef, Recipes, America, Retro cookery, Soups/Salads

  
  
  From The Heinz Book of Meat Cookery (1930), HJ Heinz Company
  
  I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
  
  Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
  
  Previously - Vegetable Supper Salad
  

  Chocolate, America, Garden Party, Spring

  Dagoba's Rosemary Mint bar was one of Marisa's standout picks for our Fancy Food Show Favorites, and I've since become slavishly devoted to their Seeds bar. It's 68% cacao, studded throughout with pumpkin, hemp and sunflower seeds, and now I've got even greater impetus to dig it, because the company is giving away free seeds via their website Seed the Day.
  
  "Whether it's a pot on the windowsill, a patch in the backyard or a big community effort, everyone can garden. We'll get you ready for spring and help keep your garden blooming by sending you the...
  




• Midnight Molded Food - Vegetable supper salad
  

  Filed under: Dinner, Vegetables, Recipes, America, Retro cookery

  
  
  From The Silent Hostess Treasure Book (1931), Knox Gelatine
  
  I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
  
  Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
  
  Previously - Brain Loaf
  

  Snacks, Dessert, Dairy, Stores & Shopping, America

  
  
  One of the things I enjoy most about New England is visiting the many different shops that sell homemade ice cream. Usually, I judge ice cream according to its creaminess, sweetness, and flavor. But, last week, I tasted ice cream from Island Cow Ice Cream Co., in Stonington, Maine, that defied previous ways of perceiving the frozen milky delectable. The ice cream was amazingly milky. Understanding the milk used to make this ice cream seemed key to knowing what made it stand apart from previous...
  




• Who knew Maine had good cheeses?
  

  Filed under: Cheese, America, Artisan Foods

  
  I was surprised by the number of restaurants, such as the Pentagöet Inn and Atlantica on the northeastern coast of Maine, that had local cheeses. I never knew how delicious the cheeses from Maine were until recently. I discovered four luscious creamy cheeses: Bleu Velvet, Golden Ridge Camembert, Seal Cove Chèvre, and Eleanor Buttercup. After savoring these cheeses, I was eager to find out more about cheeses from Maine. I visited the State of Maine Cheese Company in Rockport where I was given a map of all the cheese makers in New England.
  



• 100 must-eat American foods
  

  Filed under: Lists, America, Local Eating

  
  Yesterday I posted the Omnivore's Hundred, a list of 100 "must-try" foods written by a British food blogger. I thought it was so interesting I had to try making my own, American-style. My ground rules were this: I didn't include any drinks, and I only listed foods that can be found in more than just one location (so "Krispy Kreme donut" is OK, but "cheese slice from Joe's Pizza in NYC" is not). I also tried to avoid foods that are American in origin but ubiquitous in the rest of the world (so no McDonald's french fries, much as I love them)....
  



• Midnight Molded Food - Consomme tongue treat
  

  Filed under: Beef, Recipes, America, Retro cookery, Soups/Salads

  
  
  From Cooking with Soup (1968), A Campbell's Cookbook
  
  I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
  
  Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
  
  Previously - Jellied Bouillon with Frankfurters