It's really hard to not pick favorites, especially when you're putting together the top 12 stories of the week, one of the stories that week was about the 25 best tacos in Los Angeles and another was a deep-fried Coke recipe. Build a better grilled cheese? Like, an actual better grilled cheese than your last one? We've got a step-by-step for that. That's definitely one of our favorites, and learning how to spot fake sriracha is one of those valuable life lessons you only have to learn once, right here.
That and much more in this week's top stories.
We so went there. Deep breath…
Los Angeles has the largest Mexican-American population of any city in the United States, so it should come as no surprise that Angelenos probably also have the widest variety of tacos north of the border. Of course, inventive L.A. chefs have added plenty of fun spins — some of which could hardly be called Mexican. We negotiated the two worlds to strike a balance with the 25 best.
Can you eat cheese rinds? Brie? Parmesan?
We've all seen it: the wedge of cheese on the platter whose innards have been scooped out, leaving behind the shell that allowed its wonderful flavors to develop. Who left the rind behind, and why?
Nuggets of fried Coke batter for dessert!
The nice folks from Portlandia pickle it, and the nice folks from Food Republic deep-fry it. Realistically there's nothing we won't batter and fry, so when we heard that the mythical deep-fried Coke recipe had been published by cookbook author/photographer team Denise Gee and Robert Peacock, we jumped right on it. Ready to pop until you can't stop?
A new NYC hotspot with roots in Tulum, Mexico
Tulum, Mexico-based Posada Margherita, known for its laidback and chic vibe amongst bon vivants and world travelers alike, now has a sister restaurant in New York City. Circolo, which quietly opened in December, has quickly become the talk of town. We got a tour from one of the owners.
D.I.Y. porky mezcal? Yes, and well worth it.
Mathew Resler, beverage director at Empellon Cocina had been playing around with some leftover pork fat from the kitchen, fat-washing mezcal. They used the mezcal in a drink special one night, anticipating that it would be around for about a week or so. It was so good, they sold out that same night. Want to see how they did it?
If your cap is anything but green, it's fake
Yes, fake sriracha was sent to the us, and so I must now help correct the universe's course — because if sriracha goes to pieces we're all doomed — by helping you identify, Instagram and then avoid fake sriracha.
Now is the time to step up your beer-drinking game
Craft beer. What used to be a fun subculture has become ubiquitous. The big boys of brewing have even caught on and added their own microbrews to the game (hey there Blue Moon, I didn't see you hiding amongst all that Coors Light). Your choices are no longer Swill and Swill Lite. Now you have to get your brain off its lazy brain-ass and make a decision. We're here to help.
Dear drinker: These are the classics
Columnist Simon Ford writes about the good old-fashioned neighborhood joints that have been serving simple food and beer to generations of hardworking citizens. These are the classic spots that you must visit.
Start here with the Blue Apple, recipe included
During the comfort food renaissance of the past few years, the lion’s share of attention has fallen to splashy, big-ticket items: groaning racks of barbecued ribs, crispy piles of fried chicken or rich slabs of pork belly. But over the past few years, the grilled cheese has come back into its own, albeit in a vastly evolved form. Read on.
Get smarter about Spain's great fortified wine
We talk a lot about loving sherry here at Food Republic. Tempted to get in on it? You might need a primer before you start. Or you might already have fallen for the fortified and sometimes oxidized wine from Spain and been burning with questions you never thought you could ask. Either way, here are 17 facts to boost your sherry smarts.
5 athletes who have experimented with veganism
Amar'e Stoudemire and Venus Williams both discussed being vegan this week. We take a look at some high-profile athletes who have experimented with veganism in recent years and question if following such a diet can affect athletic performance, either positively or negatively.
We invent 'failgating' because KFC just couldn't
I know KFC is really, really bad for me. But for an eating fan, there is only one thing that matters: spending 9 hours on my couch eating fried chicken. Editorial note: If you don't like football or fried chicken, this Adsnacking might not be for you. Find out why this columnist is about to go all Chuckie Sullivan and punch some smarmy Harvard trust funder in the face.
Your waffle has a hole in it. Good start.
Here's why Food Republic's Test Kitchen is magical: toad in the waffle. These kinds of things occur when we cook at full-force for a whole day. The inside is savory and egg yolky and the outside is maple-ey and meaty — neither layer competes with each other, it's just the perfect breakfast in a very concise format. That's all.
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