Food Republic http://www.foodrepublic.com Where Food, Drink & Culture Unite Mon, 21 Aug 2017 22:13:29 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.2 Hugh Acheson Has A Plan To Teach Kids About Food And Nutrition http://www.foodrepublic.com/2017/08/21/hugh-acheson-teach-food/ http://www.foodrepublic.com/2017/08/21/hugh-acheson-teach-food/#respond Mon, 21 Aug 2017 17:00:12 +0000 http://www.foodrepublic.com/?p=173168 School is right around the corner and chef Hugh Acheson’s already set up his fall 2017 curriculum for Seed Life Skills. The organization, originally founded in 2015, launched a new site to coincide with the curriculum, which will be released between now and September 18. Teachers and parents will have free access to lessons and resources […]

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Chef Hugh Acheson wants to teach kids the bare essentials of food. (Photo: treefortphoto/Flickr.)

School is right around the corner and chef Hugh Acheson’s already set up his fall 2017 curriculum for Seed Life Skills.

The organization, originally founded in 2015, launched a new site to coincide with the curriculum, which will be released between now and September 18. Teachers and parents will have free access to lessons and resources about kitchen safety, healthy decisions, teamwork and community, sustainability, advocacy and even consumerism and economic savviness. Acheson launched Seed Life Skills as a stepping stone for teachers and parents to help teach children about cooking, sanitation, where food comes from and more.

In the first two years, Seed Life Skills focused on classrooms in Atlanta and Athens, Georgia. However, the program is now working on a pilot cohort with 15 teachers from across the country.

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FR Answers The Question: “Weird Or Good?” http://www.foodrepublic.com/2017/08/21/fr-answers-weird-or-good/ http://www.foodrepublic.com/2017/08/21/fr-answers-weird-or-good/#respond Mon, 21 Aug 2017 15:00:10 +0000 http://www.foodrepublic.com/?p=173150 Just because your idea is food-related doesn’t mean it’s going to turn out delicious for everyone. That’s why we have our “Weird or Good” feature, which chronicles the misadventures of some of the strangest food and drink trends out there. Being the open-minded folks we are, it’s rare we’ll write about something that doesn’t intrigue […]

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Just because your idea is food-related doesn’t mean it’s going to turn out delicious for everyone. That’s why we have our “Weird or Good” feature, which chronicles the misadventures of some of the strangest food and drink trends out there. Being the open-minded folks we are, it’s rare we’ll write about something that doesn’t intrigue us at least a little. Here are a few that had us right on the fence.

What Is The Gummy Vs. Real Food Challenge

In the never-ending quest to bring you the latest and greatest food-related videos (see: Black Sabbath ramen guy), it’s come to our attention that a particularly odd trend is afoot. The gummy vs. real food challenge requires two people, and two versions of some kind of food: one real and one made of gummy candy. Participants flip a coin to decide who will eat which one. The entertainment value, which after watching about a dozen of these I can kind of understand, lies entirely in how far you take the challenge.

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(30478819/Flickr)Alright, so we’re doing this? Cool, you go first.

So We’re Really Snorting Chocolate. Okay, Let’s Hear About It

Chances are, you’ve heard of a delicious new club drug hitting party cities all over the world. It’s chocolate, it’s inhaled through one’s nose, and yes, snorting chocolate will definitely get you high. What kind of high, you ask? Portland’s Willamette Week rolled up a hundred-dollar bill to find out.

Much like a regular taco, a French taco is filled with whatever your heart desires. (Photo: O'Tacos/Facebook.)
Much like a regular taco, a French taco is filled with whatever your heart desires. (Photo: O’Tacos/Facebook.)

What Is A French Taco?

We thought we knew everything there was to know about tacos. Until we heard about the French taco.

Belly button fluff beer. What will they think of next? (Photo: quinndombrowski/Flickr.)
Belly button fluff beer. What will they think of next? (Photo: quinndombrowski/Flickr.)

Would You Drink Beer Made With Belly Button Fluff?

Belly button fluff is a weird thing. It’s both gross and not useful and should probably be left to its own devices. Oddly, however, the Australian beermakers at 7 Cent Brewery thought this should change and brewed a batch of belly button beer.

Chocolate chip is among Saladshots' signature salad dressing flavors.

WTF Is Up With These Chocolate Chip And PG&J Salad Dressings?

We’re all for a little originality and innovation here at Food Republic, especially when it comes to sampling some pretty out there food items. Last month we sent a columnist to feast on roasted raccoon and porcupine tartare. He came away fairly impressed. I took a courageously large bite out of a chocolate-covered onion in Philadelphia’s Reading Terminal Market recently, hoping to be pleasantly surprised (alas, I was not). But, where to draw the line? We may have found our breaking point with today’s launch of Saladshots, a company producing “unheard of” salad dressing flavors, including chocolate chip and peanut butter and jelly.

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Trash Tiki Takes The Food Waste Conversation Behind The Bar http://www.foodrepublic.com/2017/08/21/trash-tiki-kill-sustainability/ http://www.foodrepublic.com/2017/08/21/trash-tiki-kill-sustainability/#respond Mon, 21 Aug 2017 14:00:55 +0000 http://www.foodrepublic.com/?p=173163 Bartenders Iain Griffiths and Kelsey Ramage aren’t afraid to say their drinks are made of trash. In fact, they tour the world, popping up in bars and restaurants as a duo named Trash Tiki. Formally of Mr. Lyan and Dandelyan (which was just awarded the World’s Best Bar title at this year’s Tales of a Cocktail), […]

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Iain Griffiths and Kelsey Ramage founded Trash Tiki to make sustainable drinking a whole lot more fun. (Photo: Josh Brasted.)

Bartenders Iain Griffiths and Kelsey Ramage aren’t afraid to say their drinks are made of trash. In fact, they tour the world, popping up in bars and restaurants as a duo named Trash Tiki.

Formally of Mr. Lyan and Dandelyan (which was just awarded the World’s Best Bar title at this year’s Tales of a Cocktail), respectively, Griffiths and Ramage have done away with the ultra-posh lounges and are asking host venues for their garbage. Juiced-out citrus husks and discarded pineapple skins are given a second chance to be consumed by thirsty bar-goers. And it doesn’t stop at simply pouring drinks. Ramage and Griffiths also offer seminars for industry folk to further talk about anti-waste and sustainability, because what fun is it if you’re the only ones at the party? After touring through Asia and Europe, Trash Tiki set out for U.S. and Canada for the summer in partnership with Fords Gin. (Check out their site for tour dates.)

We sat down with Ramage and Griffiths in New York City, where they called Mission Chinese Food home for two nights, to talk about how they feel about sustainability, how to incorporate avocado pits into drinks and what the word “trash” translates to in Korean.

Where did the idea for Trash Tiki come from?
KR: It came from when Iain was working for Mr. Lyan and I was working at Dandelyan. They’re both sustainability-focused bars already. We were seeing what we’re throwing away on a nightly basis, even having some of those practices in place, and it was pretty astronomical. We thought we could do something with that, and we wanted to show a way to travel and change the model of how a guest chef works. Instead of having the brand pay for everything, we do a revenue share with the venue, meaning we usually take a back room that’s not being used or on a little bit of a slower night like a Sunday or Monday, so it benefits everybody.

How do you source your ingredients? Do they always come from the venues?
IG: It’s different in every city. In New York, Mission Chinese Food is a restaurant, so it hasn’t got as much of the typical waste that you see at a bar. A lot of the time it ends up being a collaborative effort. For this pop-up, we had waste from Mission Chinese, but we also have [stuff from] PDT, Sunday in Brooklyn, Dutch Kills and Diamond Reef. Then we’ve also had some commercial businesses that were also happy to give us trash as well. We had Barrow’s Intense Ginger Liqueur give us their ginger waste and the guys from White Moustache, which is a yogurt company down in Red Hook, gave us whey from their production as well. It changes all the time. In Miami, we were able to get all that waste from The Anderson, which was great. [Bigger] cities will have a more collaborative effort like in Hong Kong, where we had nine bars donate waste. There isn’t really a formula to it.

What does typical waste in bars and restaurants look like?
KR: We always see citrus husks that are leftover from juicing. That’s the number one single-purpose ingredient bars will bring in, use it once and then chuck it away. We use the husks from that in a couple of different ways. We make something called stocks and that’s where we take them, boil them down for about five minutes, reduce that water by half and add a little bit of sugar and acid from there so you get something that resembles citrus but it’s a lot more fragrant and it’s a little different. We use pineapple husks and pulp to make cordials. We can use whatever pulp to make cordials, or syrups or little bit of added flavors. We ferment the skins from pineapples into tepache, which is a traditional Mexican recipe.

IG: We also always have avocado pits, which is always a nice one. It seems a bit weird, but they bring a lot of nuttiness and texture to a drink, which in Tiki drinks is pretty traditional.

How are you using the avocado pits?
KR: We give them a little toast on a stovetop, we’ll cut them into little bits and it’s really nice to fuse back into rum. At this pop-up we’ve done an orgeat, which is usually made with almond but we’ve done the same method, we just replaced the almond with avocado pit.

 Add some anarchy and intense party vibes to it all. We’ve done parties where we made 600 cocktails in a single night. I think it’s fair to say that part of that is because people drink a lot faster when they’ve got the Sex Pistols and all these other bands kind of screaming in their face for all of it.

What’s the weirdest ingredient you’ve put in a cocktail?
KR: We’ve done a number of things that kind of come along the way. A lot of weird and wonderful things came from the Asia leg of the tour. We were sitting at the bar right before the pop-up in Hong Kong and the bartender came over with this snake wine, which is usually used in traditional Chinese medicine. It’s kind of like a vermouth. It’s been infused.

IG: Yeah, it’s got a vermouth or chartreuse element to it all. It’s not really a waste product, but it’s pretty cool. In Seoul, we got access to this berry called the omija berry. Omija means “five,” so this berry stimulates all five senses. It’s incredible. We got to make a grenadine syrup out of that. That was unreal. In Seoul, as well, we had a purple cactus, which was really weird, but we got to make this frozen purple tequila slushie, which was really cool.

KR: It was really good.

Is there a single drink that you’ve made on tour that you’d want to remake?
KR: We do have a couple that seem to follow us around.

IG: We’ve made a real focus of the North America tour of doing a lot of gin tiki drinks. I think a lot of people associate tiki with that sweet, sugary puree kind of flavor, but there are a lot of more delicate elements in there. That’s kind of why we’re doing gin tiki because our drinks come out more delicate and balanced on the fresher side. Gin actually pairs with it all really well. The Jungle Bird is like a super-classic tiki drink, usually made with rum, but we’ve come to do that always with our tepache, Campari and using one of the Ford’s Gin, brings out a wider, more elegant side in the whole drink.

So, you guys have done tours in Asia and Europe, now in North America. Have you experienced different attitudes towards sustainability in the different places?
IG: [laughs] Well, it turns out when we got to South Korea there actually isn’t a word in the language for “sustainability” or “environmental consciousness.” That made our presentation pretty difficult. Also, “trash” translates into a word more offensive than “fuck.” Once we got there, it turned out that was a really big challenge to talk about who we were without offending everyone. [laughs]

KR: It wasn’t really a new idea there. They reuse a lot of ingredients inherently because of their food and their culture. After the war they were using a lot of whatever resources were available. So, it’s already part of their culture. But to use it in bars and not just food was a pretty new idea. It was really well-received, even from the people coming into the bar. We take over the space completely, so the bar doesn’t sell their regular drinks. People are sort of forced to either have one and learn about the idea or just have beer or leave. [laughs]

IG: That interaction invokes some really interesting results. In Singapore, there’s a local Whatsapp [group] for it that every single bartender’s a member of. So, we’re talking hundreds and hundreds of bartenders. They’ve always used that to communicate about what bar is doing what event and who’s in town at the moment. By virtue of doing this, they’ve suddenly turned it around and now they’re using it as a base of going, “Hey, I have this waste product. Who would want to use it right now?” Which, seeing things like that, it’s fantastic. It’s brilliant to see that it’s resonated with the community enough that they’re all sharing that ideology.

There’s a punk vibe to you guys. Veganism and other causes resonate in punk culture as well. What do you think it is about the punk community that lends itself this sort of activism?
KR: Yeah, it does kind of all falls into it. The reason that we did it, it’s something we’re both into, but it’s also a way to make it fun. I think a lot of bartenders hear the word “sustainability” and because it’s so commonly used in branding or like trying to sell you something, that it’s become a little boring and dead and just this overused marketing buzzword. What we want to do is make it tangible and give people an actual fun event to come down to.

IG: Yeah, like the whole, “Oo come down to this really sustainable cocktail bar.” That’s dull and boring as hell. We were like, “Well, if we’re going to do this and travel the world, then let’s do something that’s very true to who we are. Let’s do it as punk.” That’s something where we can swear and be ourselves. I mean, you couldn’t ever write “Drink like you give a fuck” on a menu at Dandelyan. It’s also a chance for us to step out and show a lot of who we are and sort of charge the industry with like, we don’t always have to be this polished and perfect experience every single time. Add some anarchy and intense party vibes to it all. We’ve done parties where we made 600 cocktails in a single night. I think it’s fair to say that part of that is because people drink a lot faster when they’ve got the Sex Pistols and all these other bands kind of screaming in their face for all of it. It’s always turned to be a lot of fun.

Do you have any deep-seeded feelings about sustainability and environmentalism?
IG: [laughs] We actually fit this in our second slide of our presentation, but we kind of want to kill sustainability. I guess one of our biggest deep-seeded emotions is that it’s a boring, shitty word. It has no resonance with a bartender.

KR: It has no actual meaning. If you can think about one thing that you can apply sustainability to, it crosses so many facets that it doesn’t actually mean anything.

IG: As a bartender, we have to arm ourselves with our interest of work, we have to step back and rest the psychology of what is anti-waste, what is environmental consciousness and then go out there and recreate our own rules, because “sustainability” has no meaning. You can’t say it to a guest. Guests go, “Oo, yeah that’s great.” We have to kill that word and create our own language around it all so that guests are interested in it. Chefs in the kitchen have been sustainable for years and years and years, but they’ve never had to use that word. They just are incorporating better practices and using every single ingredient multiple times. Bartenders need to step away from that word as a marketing tool and start going out there and doing our thing. We need to be anti-waste.

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This Garlic Bread Shirt Is Crisp, Garlicky Perfection http://www.foodrepublic.com/2017/08/21/garlic-bread-shirt-perfection/ http://www.foodrepublic.com/2017/08/21/garlic-bread-shirt-perfection/#respond Mon, 21 Aug 2017 13:00:25 +0000 http://www.foodrepublic.com/?p=173147 “Before I start, let me make one thing clear: Garlic Bread is a proper noun and is to be respected as such,” says Orange County-based artist, musician, comedian and designer Rocom. His latest work for indie T-shirt printers Threadless is a humble ode to the feeling we all get when chomping down on the buttery, pungent […]

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“Before I start, let me make one thing clear: Garlic Bread is a proper noun and is to be respected as such,” says Orange County-based artist, musician, comedian and designer Rocom. His latest work for indie T-shirt printers Threadless is a humble ode to the feeling we all get when chomping down on the buttery, pungent perfection that’s welcome with damn near any meal under the sun.

We emailed Rocom to get the low-down on this stripped-down (but no less poignant) tribute. Funny story!

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The artist in his native environment.

“This one girl’s grandmother had trouble using social media. She would end up posting things that were meant for a search bar, making her feed just a list of random words,” he says. “One post just said ‘Garlic Bread.’ She must have been looking for a recipe, but I like thinking of her interest in Garlic Bread as going so far beyond that. Like, it was just as important as Googling ‘Beyonce.’ I decided to post an image of garlic bread with the caption ‘Garlic Bread’ to my own feed in tribute, and it was the most liked post I’d ever had.”

It makes sense. Who doesn’t like Garlic Bread? (See, we capitalized it. Proper noun). Rocom says he’d always thought slapping the image of this delicious accoutrement on a T-shirt would be a great idea. “Now, with the power of print-on-demand websites, I’ve made my dream into reality. All revolutions have a beginning, and this is mine. This is the start of the Garlic Bread Revolution.”

Ready to join the revolution? The shirt ($20) comes in men’s, women’s and kids’ sizes — so pick one up for the most garlic-fixated person in your life and let them know in no uncertain terms that you’re on their team. Not a garlic person? More of an avocado toast fan? That’s cool, but don’t share that info around too much, these are scary times. Still, Rocom’s got you covered (bonus points for the name).

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What The Health, Beer, Scallops: 10 Hot Topics On Food Republic http://www.foodrepublic.com/2017/08/18/health-beer-scallops/ http://www.foodrepublic.com/2017/08/18/health-beer-scallops/#respond Fri, 18 Aug 2017 18:00:27 +0000 http://www.foodrepublic.com/?p=173127 We got educational this week. We read some studies about wine and plant-based diets, watched a questionable documentary and got a brief history lesson about the grains of North America. We also learned all about a funky little dish called funazushi from Japan. We’re also very excited to have scallops on the grill, to be deep-frying some […]

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We got educational this week. We read some studies about wine and plant-based diets, watched a questionable documentary and got a brief history lesson about the grains of North America. We also learned all about a funky little dish called funazushi from Japan. We’re also very excited to have scallops on the grill, to be deep-frying some pasta and packing a picnic with a cheesy Spanish tortilla in tow. All that and more on this week’s Hot Topics.

  1. Popular vegan documentary What The Health tricked a lot of people into veganism.
  2. We can’t stop thinking about this fried pasta video.
  3. This Spanish tortilla is the perfect dish to pack up and bring to a picnic.
  4. Has Bud Light’s latest cry for attention gotten too desperate?
  5. It’s prime time for scallops! We rounded up 10 recipes to get your fill.
  6. A study showed that women find that men who eat more vegetables smell more attractive.
  7. Ellen King of Hewn Bakery bakes breads with grains that nearly went extinct.
  8. Does expensive wine really taste better or is it all in your head?
  9. Fermented in salt and rice, funazushi is the funkiest sushi you’ll ever have.
  10. Long Island City’s restaurant scene is booming. We rounded up some of our favorites.

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Craving This? Follow Food Republic On Instagram For More! http://www.foodrepublic.com/2017/08/18/follow-food-republic-instagram-3/ http://www.foodrepublic.com/2017/08/18/follow-food-republic-instagram-3/#respond Fri, 18 Aug 2017 17:00:55 +0000 http://www.foodrepublic.com/?p=173095 You love food, you like cooking and eating in the hot new restaurants, and you occasionally scroll through your Instagram feed to ogle awesome food. Hopefully we’re already part of that feed, but if not, follow Food Republic on Instagram today. What’s in it besides the usual drool-worthy shots of killer plates from the world’s best chefs? […]

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You love food, you like cooking and eating in the hot new restaurants, and you occasionally scroll through your Instagram feed to ogle awesome food. Hopefully we’re already part of that feed, but if not, follow Food Republic on Instagram today.

What’s in it besides the usual drool-worthy shots of killer plates from the world’s best chefs? On Food Republic’s Instagram, you’ll also find documentary-style shots from the food/drink world, like this Korean-style sashimi our social media director Danny devoured in Redondo Beach, CA. Yup, the whole thing. We’re proud, too. You’ll also get behind-the-scenes shots from the best food festivals, Instagram takeovers with people like Himmel HospitalityChloe Coscarelli and Dale Talde, who recently filed from his trip to Hong Kong.

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Sip Mezcal, Benefit A Library: This Week In Food Events http://www.foodrepublic.com/2017/08/18/sip-mezcal-benefit-library/ http://www.foodrepublic.com/2017/08/18/sip-mezcal-benefit-library/#respond Fri, 18 Aug 2017 15:00:45 +0000 http://www.foodrepublic.com/?p=173113 Welcome to Collaboration City! In Portland, partnerships between Stumptown Coffee Roasters and local breweries will produce coffee-inspired brews to be showcased at the upcoming Coffee Loves Beer festival. Over in New York, Japanese steak house Salt + Charcoal is teaming up with the raw fish masters at Sushi Nakazawa for one night to serve an omakase dinner […]

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Welcome to Collaboration City! In Portland, partnerships between Stumptown Coffee Roasters and local breweries will produce coffee-inspired brews to be showcased at the upcoming Coffee Loves Beer festival. Over in New York, Japanese steak house Salt + Charcoal is teaming up with the raw fish masters at Sushi Nakazawa for one night to serve an omakase dinner worth dreaming about. Williams-Sonoma also enlisted some well-known names to design spatulas in the name of doing good.

  • Salvation Taco in New York City and Panorama Mezcal are hosting a mezcal night on Sunday, August 20 complete with 15 brands, seminars dedicated to sustainability and pairings with snacks. Tickets are available here and sales will go to benefit El Rosario A.C. Library in Oaxaca, Mexico.
  • Williamsburg’s Salt + Charcoal will be collaborating with chef Daisuke Nakazawa of Sushi Nakazawa also on Sunday. Reservations for the $150 omakase dinner can be made on OpenTable. More information here.
  • Coffee and beer lovers rejoice! The Coffee Loves Beer festival hits Portland, Oregon on Saturday September 16 and tickets are on sale now. Stumptown Coffee Roasters are teaming up with coffee blog Sprudge and a slew of local breweries to create some extra-special brews.
  • Tickets for Joy of Sake in NYC are now available. Nearly 400 sakes will be poured and paired with dishes from INSA, Ivan Ramen, Momofuku Ssam Bar, En Japanese Brasserie and more on Wednesday, September 27.
  • Williams-Sonoma is selling celebrity-designed rubber spatulas and donating a third of sales from the tool to No Kid Hungry. Designs feature art from noted food enthusiasts Questlove, Alton Brown, Jeff Bridges, Kristen Bell and more. Williams-Sonoma will also gift an additional $5,000 on behalf of the first spatula to sell out.

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WASTED! Documentary Has Theatrical, On Demand Release Date http://www.foodrepublic.com/2017/08/18/wasted-documentary-neon/ http://www.foodrepublic.com/2017/08/18/wasted-documentary-neon/#respond Fri, 18 Aug 2017 14:00:57 +0000 http://www.foodrepublic.com/?p=173101 Film distributor Neon has bought the rights to WASTED! The Story of Food Waste, according to Deadline. The documentary film will be released in select theaters under Neon’s new boutique branch Super LTD on October 13, and will be available on iTunes and On Demand as well. Directed by Anna Chai and Nari Kye and produced […]

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Film distributor Neon has bought the rights to WASTED! The Story of Food Waste, according to Deadline. The documentary film will be released in select theaters under Neon’s new boutique branch Super LTD on October 13, and will be available on iTunes and On Demand as well.

Directed by Anna Chai and Nari Kye and produced by Zero Point Zero Films* with support from The Rockefeller Foundation, WASTED! features prominent chefs around the world who are taking food waste matters into their own hands. Mario Batali, Massimo Bottura, Dan Barber and Danny Bowien discuss creative approaches to combating food waste. Executive producer Anthony Bourdain narrates and pops up on screen to riff on the problem. Lydia Tenaglia, Joe Caterini and Christopher Collins also executive produce.

The documentary first premiered at the Tribeca Film Festival this past April.

* Disclosure: Zero Point Zero is the parent company of Food Republic.

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Watch A Commercial For KFC Philippines’ New Sisig Burrito http://www.foodrepublic.com/2017/08/18/kfc-philippines-new-sisig-burrito/ http://www.foodrepublic.com/2017/08/18/kfc-philippines-new-sisig-burrito/#respond Fri, 18 Aug 2017 13:00:49 +0000 http://www.foodrepublic.com/?p=173019 Whether you’re just discovering the wonders of Filipino cuisine or you go full balut on a regular basis, sisig is a dish to know and love. It’s a beloved bar snack eaten at any time of day, a hearty, salty, spicy stir-fry of pork — skin, liver, head/face and any other leftovers — topped with a […]

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Whether you’re just discovering the wonders of Filipino cuisine or you go full balut on a regular basis, sisig is a dish to know and love. It’s a beloved bar snack eaten at any time of day, a hearty, salty, spicy stir-fry of pork — skin, liver, head/face and any other leftovers — topped with a raw or fried egg and eaten with rice and a squeeze of calamansi lime juice. So naturally, KFC Philippines is switching the pork bits to chicken bits, taking it off the rice, stuffing it into a sisig burrito and rolling a celebrity up in the works to seal the deal.

Filipino actor Pen Medina takes a spin to the fried chicken red carpet in honor of this new creation. Believe it or not, he’s actually the second Filipino Colonel Sanders (the first was this equally famous actor). Check out the commercial below, and don’t be surprised if you find yourself craving a spicy-tangy burrito next time you head out for a bucket of chicken.

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Have You Signed Up For Our Newsletter? http://www.foodrepublic.com/2017/08/17/signed-newsletter-40/ http://www.foodrepublic.com/2017/08/17/signed-newsletter-40/#respond Thu, 17 Aug 2017 18:30:11 +0000 http://www.foodrepublic.com/?p=173064 Want to get the best Food Republic stories as selected by our editors? Every Tuesday and Thursday, Food Republic sends a newsletter directly to you via email. Dig into our latest recipes, from incredibly photogenic tuna carpaccio to the garlicky, cheesy giant hasselback potatoes you never knew you needed in your life. Peruse the best of this week’s […]

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10 Super-Spicy Snacks For The Solar Eclipse http://www.foodrepublic.com/2017/08/17/super-spicy-snacks-solar-eclipse/ http://www.foodrepublic.com/2017/08/17/super-spicy-snacks-solar-eclipse/#respond Thu, 17 Aug 2017 17:00:37 +0000 http://www.foodrepublic.com/?p=173002 Solar eclipse-viewing parties are popping up all over the country. Celebrate the temporary lack of sun by bringing some bright, shiny heat of your own. We’ve got 10 super-spicy snacks that will charge up solar panels, supplement crop growth and un-confuse stampedes of animals whose navigational instincts have been thrown completely to sh*t. Just kidding, they’re […]

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Solar eclipse-viewing parties are popping up all over the country. Celebrate the temporary lack of sun by bringing some bright, shiny heat of your own. We’ve got 10 super-spicy snacks that will charge up solar panels, supplement crop growth and un-confuse stampedes of animals whose navigational instincts have been thrown completely to sh*t. Just kidding, they’re not that spicy. They do taste better if you’re wearing eclipse shades, though.

Recipe: Dale Talde’s Spicy Chicken Nuggets

Pub grub craving? Whiskey fan? Pork Slope just might be the place for you. Dale Talde’s Brooklyn bar slings a mean shot ‘n beer (from 25 taps) along with snacks you don’t have to think twice about. Take an illustrated peek inside. On our last jaunt, Talde loaned us a few invaluable recipes, including these famous spicy chicken nuggets.

Tempura Cheese-Stuffed Chillies Recipe
Is there anything better than a deep-fried, cheese-stuffed pepper?

Recipe: Tempura Cheese-Stuffed Chillies

We’re not getting any less obsessed with great food stuffed into great food, particularly when cheese and deep-frying are involved. That’s only one of many reasons we’re plowing through Hardie Grant Books’ new izakaya cookbook — the Japanese have truly mastered the art of the bar snack. Next up, hot red chillies stuffed with cheddar, battered and fried tempura-style.

jerky

Recipe: Spicy Thai Coconut Ginger Jerky

If you like Thai food, you’ve found your jerky with this one. It’s sticky, sweet, and a whole lot of flavorful. This is my favorite jerky! You can really taste the coconut in this, because it’s in here in two different ways, but there’s also a bit of heat, too. Even though the coconut milk is unsweetened, the slightly sweet shredded coconut adds a hint of sweetness to the overall flavor. All the flavors in this one are mild, but you can taste each and every one of them. This is another one of those “sticky” jerkies, so there will be lots of finger licking going on.

Ultimate Spicy Cheese Fries Recipe
There’s a secret to these cheesy fries. Step into our office/kitchen and learn all about it. (Photo: Alexandra Winsby.)

Recipe: Ultimate Spicy Cheese Fries

Cheese fries are one of life’s great treats. What’s not to love about the combination of cheese and fries? At least in theory. Unfortunately, in practice, cheese fries can often fall flat. Unless you intend to serve fries in a single layer on a large platter, you’ll probably have trouble achieving even cheese distribution. And you know what I hate? Ordering cheese fries only to be left with half a basket of uncheesed fries after having worked through the glorious top layer. The other way you normally see cheese fries served is with some sort of canned stadium nacho-cheese sauce. But really, just…don’t. Don’t do that to yourself. Look at me: You’re better than that.

garbanzos con chile
Nothing beats a handful of these protein-packed, salty-spicy fried chickpeas.

Recipe: Garbanzos Con Chile

When we were growing up in Mexico, fried chile-and-lime-spiced peanuts were the snack we would eat while hanging around, watching movies, or waiting for dinner. Since it is difficult to find organic peanuts in California (and they can be expensive), we tried the recipe with fried dried chickpeas instead. It works perfectly, and the crunchy, salty little chickpeas are addictive.

grilled corn
Nothing comes off the grill quite as beautiful as a whole ear of corn.

Recipe: Grilled Corn With Alla Diavola Butter

Not quite a recipe, this dish is a reminder that when you have a fridge stocked with good condiments, such as my alla diavola butter, great meals are minutes away. You can use any of the compound butters in the book, and it’s fun to set out several butters and let your friends choose their own.

papadums
Crunchy papadums dipped in savory whipped lentil dal is a hearty, healthy party snack.

Recipe: Papadums With Whipped Dal

Chips and dip: classic, and every culture has its take. There’s hummus and pita, tortilla chips and guac, British chips and tartar sauce. From time to time, we’ll run an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn’t snap the papadums.

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