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#foodbeast Cravings FOODBEAST Hit-Or-Miss Packaged Food Restaurants SPONSORED

This Torta Goes Full Beast Mode With STACKS Of Salami And Tater Tots


The chilly streets of San Francisco just got a warming new dish that takes torta ahogada to tasty new heights.

Found at Tacorea, a downtown San Francisco spot fusing together Korean and Mexican specialties, this Tortally Beast Mode Torta comes loaded far beyond the standard sandwich. It’s based on Tacorea’s Big Ricardo, a massive wet burrito drenched in salsa, but also salutes locally-made charcuterie.

You’ll find stacks of Bay Area-made Columbus Craft Meats Italian Dry Salame and mountains of crispy tots piled inside with carnitas, guac, cheese, and pico de gallo. The entire sandwich is then covered in an ahogada sauce whose heat will wipe out any traces of the SF winter.

All of the torta’s ingredients combine to create a unique combination of sensations. The Columbus Italian Dry Salame adds an aromatic punch, while the tater tots provide a crunchy twist to the sandwich.

The Tortally Beast Mode Torta will be sure to keep your body warm and belly content while walking through San Francisco’s Winter Walk, a Union Square holiday event sponsored by Columbus Craft Meats. However, you’ll have to be quick to get it. Tacorea will be serving up limited quantities of the torta for the entire month of December.


Created in partnership with Columbus Craft Meats. 

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Cravings News Now Trending Opinion Sweets

The New York Times Just Discovered Boba, And They’re Getting Ravaged On Twitter

UPDATE: The New York Times apologized for their embarrassing boba gaffe, and pretty much changed most of the article. It no longer sounds like they think boba is finally “going mainstream,” instead focusing on the boba shop owners they interviewed.  The headline, now changed for a second time, reads “Bubble Tea Purveyors Continue to Grow Along With Drink’s Popularity.” The tone of the article now reads more like it’s trying to emphasize how boba is trying to be pushed “further into the mainstream.” That’s probably how they wanted the article to sound in the first place, but their latest version doesn’t exactly amount to page views quite like the previous version did. 

I keep reading this New York Times piece over and over, hoping that it’s labeled as satire, but they’re seriously trying to make it sound like they just discovered boba.

Surely we can’t expect everyone in the U.S. to know what boba is, but The Times put out a story Wednesday with a headline that read, “The Blobs in Your Tea? They’re Supposed to Be There,” and it was a bit ridiculous. You have to wonder why The New York Times would take an approach that makes it seem like boba is something new, like if there’s not a shop on every corner in the greater Los Angeles area.

They quickly saw the error in their ways and edited their headline, but it didn’t sound much better, as the second time around they claimed that boba is now, “mainstream.”

It’s baffling that the New York Times would approve such an angle for their story, with every paragraph sounding like they just discovered a new trend, especially when less than a year ago, they put out an article where the headline started with, “Bubble Tea? So 2002…”

It seems that The NY Times were at least somewhat aware that people have been sipping on those little tapioca balls for years, and even acknowledged that it was an old trend, yet they had the audacity to publish this garbage.

The internet was not amused, and as quickly as this story went up, it got torn down by Twitter users, especially within the Asian community, even creating a hashtag called #bobagate:

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It almost feels like we’re in the Twilight Zone, with the story incorporating quotes from the president of the Tea Association of the U.S.A., saying things like boba “hasn’t hit anybody’s radar in terms of the next big trend,” and “Innovation is important to any product category.”

What? Boba hasn’t hit anybody’s radar? There are close to a million Instagram posts involving boba! Granted, some of them involve Star Wars character Boba Fett, but I think it’s safe to say that boba is on quite a few people’s radars.

It’s a bit of a shame that this article went up the way it did, because there was actually some boba history attached, along with some pretty kick-ass photos of the popular beverage, but it all gets lost behind the terrible, out-of-touch premise that this boba thing might catch on some day.

Even if you want to argue that they were trying to cater to an audience that might not be too keen on the boba concept, at the very least hammer home that it is a popular trend that’s been around and didn’t suddenly turn “mainstream.”

Hey, New York Times, I know what it’s like to try to grab the reader’s attention with a headline. In the age of digital media, you absolutely have to have an element of clickbait, but at least be accurate with it.

Much love to your experienced food writers who are trying to keep journalism alive, but in this specific instance, you played yourself.

 

Featured photo by @Foodwithmichel

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Culture Hit-Or-Miss

This Is What A Sailor Would Have Eaten On Columbus’ Ship

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Back in the voyaging days of pioneers like Christopher Columbus and James Cook, ship travel was a lot different from what it is now. You were lucky if you could make it 100 miles in a day, and voyages could take years to get to other countries.

With that in mind, fresh food was basically all but out of the question for these voyages. What sailors ate typically didn’t provide optimal nutrition, but was filling and caloric enough to keep them going through the grueling voyage days. Here’s some examples of what sailors were able to eat on their voyages:

Dried Beans, Peas, and Rice

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These dried foods were probably the most nutritious items sailors would eat. Often boiled and just eaten straight (sometimes with salted meats), this was the kind of meal that would keep the ship warm through the day that sailors could enjoy quickly. Between these three items, you had fiber, some vitamins and minerals, and protein coming in that sailors needed to keep up their strength.

 

Ale, Wine, and Hard Liquor

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Forget fresh water, this is how hydration was usually done aboard ships. Finding fresh water in the middle of the sea was very difficult (and filtration wasn’t possible the way it is now on ships). Fermented beverages were the way to go to combat the salty diets and dehydration that would often plague sailors. There’s a reason that the term “drunken sailor” is so ingrained into our history.

 

Salted Meats, and Flour Mixed With Fat

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Diets were pretty salty for sailors, because salt was (and still is) a huge form of food preservation. Salted items like cod, pork, and beef were very common to eat in diets, and provided necessary fats and complete sources of protein for sailors. If the meat rations were running low on long voyages, fat would often be mixed into flour and fed to the sailors in place of meat. Yum.

 

Hardtack Biscuits

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The sailor’s meager substitute for bread was this insanely hard chunk of biscuit. Made basically with just water and flour, the bread was often really hard and tough to eat through, but was a key part of nutrition for sailors. It was made this way because it could last through the tough voyages in such hard form — but would often be infested by bugs, which the sailors would eat anyway. More protein, I guess.

 

With such limited diets, its no wonder many sailors came down with diseases like scurvy while on voyages. Thank goodness for the nutritional advances we’ve made in this day and age for traveling food, otherwise there would be a lot more disease going around the world today. I shudder to think about having to live on those foods for up to months at a time, without access to refrigeration, freezers, or even a stove to cook food on. Thank goodness for modern technology.

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Fast Food

Wendy’s Now Testing Build-Your-Own Sandwich Program

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Wendy’s has always been a touch bougier than fellow burger-shillers McDonald’s or Burger King — what with its fancy pretzel buns and sea salted french fries — but now it seems the red-haired farm girl wants to go full fast casual, with a build-your-own sandwich test program out in Columbus, Ohio.

Like similar customizable platforms Smashburger or Five Guys, Wendy’s customers get their druthers from within five different categories: Proteins, Buns, Cheeses, Sauces, and Toppings. That is, single, double, or triple hamburger patties or homestyle or spicy breaded chicken patties; regular, pretzel, or no (“protein-style”) buns; Asiago, American, Cheddar cheese slices, blue cheese crumbles, or cheddar cheese sauce; mayonnaise, ketchup, mustard, honey mustard, bbq sauce, asiago ranch, or garlic aioli; and, finally, pickles, red onions, tomato, lettuce, spring mix, jalapeños, sautéed onions, and/or bacon. Most ingredients are included in the base BYO price, though some are available for a small upcharge.

Last year McDonald’s tested a similar concept in Laguna Beach, Calif. Wendy’s build-your-own sandwich program is currently only on trial at two locations in Columbus near Wendy’s HQ, though Brand Eating notes that any Wendy’s burger is customizable if you ask for it. Pretty sweet, but when can I order bacon in my Frosty?

H/T QSR MagazinePicthx Wendy’s

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Fast Food

Taco Bell Testing New Taquito Dippers for $1 Each

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Taquitos are kind of like the annoying little brother of Mex-American fast food — which is to say that while typically harmless and sometimes even delicious, the taquito for the most part has widely been ignored, except in the frozen food aisle. Until today.

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Restaurants

A Look at Max & Erma’s “Garbage Burger”

Max & Erma’s, the same midwest chain out of Columbus, OH running the Free Cookies Wednesday deal is also home to a questionably ridiculous menu item dubbed the Garbage Burger. The burger is advertised to have “everything but the kitchen sink,” piled high with hickory-smoked bacon, cheddar, Swiss, American & mozzarella cheeses; grilled onions, sauteed mushrooms, guacamole & marinara (really?!).

What y’all think of this flavor combo? Something you would try? Have you tried it?

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Deals

Max & Erma’s Restaurant Chain Begins “Free Cookies Wednesday”

Max & Erma’s, a casual dining restaurant chain based out of Columbus, Ohio is offering up what they’ve dubbed Free Cookies Wednesday. The promotion gives customers 2 free Erma’s Fresh-Baked Chocolate Chip Cookies with purchase of any menu item (excluding side dishes & beverages), when purchased on a Wednesday. The limited time only deal is available dine in only, and not available with carry out orders. Get your cookie game straight!