There have been many an occasion where my house inadvertently smelled of gravy. Unintentional, yes, but that doesn’t make it any less delicious. The sensations that come from a nose full of the scent of gravy evokes feelings of relaxation and pangs of hunger all in a single whiff.
So what’s one way to get that rich gravy smell to seep through your household?
Kentucky Fried Chicken in the United Kingdom is offering up 230 limited edition Gravy Scented Candles for guests to light in the comfort of their own homes.
In order to get your hands on one of these exclusive candles, you have to enter KFC UK’s prize draw with your name and email. KFC will then select 230 fans to ship a gravy candle to. This is part of a promotion for the chain’s new Gravy Mega Box which features chicken filets, chicken wings, fries, and the Colonel’s gravy as a dipping sauce.
One of the highlights of KFC’s sides menu is the thick brown gravy that accompanies their mashed potatoes. With one of these scented candles, you can enjoy that fragrance for as long as there’s a wick attached.
After Thanksgiving, there’s always a massive pile of festive leftovers in the fridge you eat through for the next few days. You can get pretty creative with these recalentados, including this arepa that elevates the standard Thanksgiving leftovers sandwich to new heights.
Made with a quick homemade arepa you can prepare within minutes, this sandwich also gets a spicy and savory kick with the addition of bacon, Havarti cheese, and jalapeños. Combined with all of your recalentados, this makes for a hefty, hearty sandwich that’ll have you eating through the entire stock of turkey and mashed potatoes in no time at all.
You can find all of the ingredients needed on top of your leftovers for this arepa at Northgate Market. Northgate Market also has a holiday cookbook coming out that puts twists on the Thanksgiving classics as well, including a mole-sauced turkey that would make for a tasty addition to this sandwich.
If you want to make this mouthwatering arepa, peep the recipe below.
Ingredients For the arepas 1 cup P.A.N. pre-cooked white cornmeal ½ tsp salt 1 cup lukewarm water 2-4 Tbsp Pompeian Safflower oil (Enough to cover bottom of the frying pan) For the filling 1/2 cup leftover mashed potatoes 1.2 cup leftover stuffing 1-2 cups leftover turkey meat 3-4 Tbsp cranberry sauce 4 slices bacon, cooked until crispy 4 slices Havarti cheese ¼ cup fresh jalapeño slices 1/2 cup leftover gravy, warm
Step 1 In a medium bowl, combine cornmeal, water and salt. Knead dough a few times in a bowl, then divide into 4 pieces. Roll each piece into a ball, then gently flatten to 4 inch discs.
Step 2 Heat oil in a skillet over medium heat. Cook arepas in oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool, about 5 minutes. Carefully slit arepas halfway and transfer to a lined baking sheet.
Step 3 Preheat oven to 375 degrees. To assemble, lay 2 slices of arepa and top in this order: 1/4 cup mashed potatoes, 2 slices cheese, jalapeño slices to taste and 1/4 cup of stuffing.
Step 4 Bake in the oven for 5 minutes to melt cheese. Include the remaining 2 arepa slices to get extra crispy.
Step 5 Finish by distributing the turkey between all cheese topped arepas, followed by cooked bacon. Smear cranberry sauce on the 2 plain slices. Place cranberry side down and top arepas. Serve with a side of gravy for dipping and enjoy!
When you think of vending machines, you think of gifts of gloriously cheap and convenient snacks and beverages to keep you going throughout the day. However, the world is beginning to spin these contraptions in brand new directions, and you can find all sorts of crazy things in vending machines that nobody would have dreamed of putting in there just a few years ago.
Read on to see nine things you would never expect to find in a vending machine.
It sounds really weird for pet food to be coming out of a machine, right? Well, it turns out this one is actually for a great cause, as the machine, created by Turkish company Pugedon, is designed to feed stray pets in urban areas. All you have to do is drop off a recyclable bottle, and the bottom tray of the vending machine will dispense some food for the strays to eat. It’s an odd but awesome way to take care of pets on the streets, that’s for sure.
The Barilla vending machine shown in this Bicom clip will actually cook pasta for you, with sauce, in a short amount of time. While you can make pasta at home for much cheaper than what this machine charges you, it’s an interesting remedy for anyone who forgot to bring their lunch one day.
We’ve seen live crabs in vending machines before that you can take home, but minnows? You can buy small cans of them to use as fishing bait from this particular vending machine shown in YouTuber’s Village Tackle vid. The longer they’re alive, the more likely fish are to catch them, I guess…
I don’t think anybody expects to get their lunch out of a vending machine. If you have a hankering for fast-food items like chicken nuggets, you’d rather just go to the restaurant and get them yourself. Of course, convenience and unique Japanese vending machines say otherwise, and so, here we have YouTuber Venus Angelic ordering fried chicken out of a machine. Yes, fried chicken.
MyCupcakeAddiction got to check out this crazy cupcake ATM at Sprinkles cupcakes in Los Angeles, CA, that lets you customize your dessert and delivers it to you in a sleek box. Upon watching, I’m just baffled at how they make this happen. It’s attached to the cupcake shop, so maybe they just make it super fast and put it on a conveyor to the machine? Or maybe the machine just knows how to custom-build cupcakes? It’s a mystery that needs solving.
If you’re in extreme need of on-the-go, speedy burritos, this vending machine may be your choice. ETC Show checked it out and found it to be pretty interesting. The machine lets you pick your burrito, additional toppings, and then plays catchy music while you wait. Sounds super cool, but honestly, I can get a custom-made fresh burrito in the same amount of time from a fast-casual spot. Is it really worth that extra convenience for this burrito vending machine to exist? We say yes.
Okay, bread is fine enough when properly packaged in a vending machine. But what is the point of sticking bread into a can? Not sure if it does anything to help the bread out orrrr…? So many odd questions, so few answers. Watch as japanesestuffchannel takes one home in this video, and tbh, it actually looks pretty delicious once pulled apart.
The reaction of the HLN newscasters in this video says it all for this mashed potato vending machine. You get some liquid mashed potatoes out of this vending machine that then gets topped off with brown gravy. They’re definitely using instant potatoes to make this product, which makes sense since it’s a vending machine.
Japan really loves its wacky vending machines, and this sweet crepe-filled contraption shown in this Only in Japan video is one of the special ones out there. Found in Kagoshima, you can pick from a variety of crepe flavors for a portable treat — including custard, caramel, Hershey’s chocolate and even potato. It looks like there are dozens and dozens of flavors to choose from and I now know where my next vacation is going to be.
Our childhood dreams of having dessert for dinner has come true, thanks to the culinary magicians at Salt & Straw.
From November 1-22, you can experience a full Thanksgiving dinner in the form of decadent ice cream at Salt & Straw’s locations in Los Angeles, San Francisco, and Portland.
It’s a little mind-boggling to imagine savory dishes (like TURKEY) transformed into a sweet treat, but before you knock it, take a look at the website descriptions of the five new flavors Salt & Straw is offering for the “Thanksgiving Dinner of Ice Cream”.
Sweet Potato Casserole With Maple Pecans
We roast sweet potatoes down and mix them with cream and sugar to make a sweet, spicy, sticky ice cream. Then we mix in Oregon pecans caramelized with maple sugar. And then of course you have to add some marshmallow, so we top it off with hand-churned ribbons of our own delicious homemade gooey maple fluff.
Buttered Mashed Potatoes & Gravy
We’ve made over 600 different flavors of ice cream, and this is hands-down the most savory one we’ve ever served. We make a potato-flavored ice cream, thanks to the real potatoes we boil down until the starch turns to sugar, and then stir in our own homemade gravy fudge made from two mashed-up recipes, pun very much intended. The result is a super-dense, super-creamy ice cream that tastes sweet and salty with hints of chocolate, coffee and yes, baked mashed potato.
Persimmon Walnut Stuffing
Our stuffing course tastes like a warm spice cake, thanks to the chopped-up pieces of homemade toasted stuffing made with walnuts and bourbon raisins we add to a savory spiced ice cream. Why yes that is olive oil, salt, pepper and coriander, how insightful of your taste buds to notice. And for a sweet finish, we add roasted persimmons, made with fruit grown locally at Apricot Farms.
Spiced Goat Cheese & Pumpkin Pie
What makes pumpkin pie so delicious? We think it’s the creaminess of the custardy filling. So we challenged ourselves to figure out how to make this ice cream taste just like that. We start with goat-cheese ice cream, which we sprinkle with pumpkin pie spices, but the generous helping of mashed pumpkin we fold and swirl in really steals the show. If there were ever an ice cream that actually warms your face, this is the one. It’s the perfect end to a Thanksgiving meal of ice cream.
…and the pièce de résistance…
Salted Caramel Thanksgiving Turkey
It wouldn’t be Thanksgiving without turkey, but how exactly do we make it into deliciously salty, creamy ice cream? Two ways! We cook turkey stock mixed with sugar, spices and onions down until it bubbles into a caramel, which creates the base of the salted caramel ice cream. And we also roast turkey skin until it’s crispy and then candy-coat it and mix bits of that in, too. So you could almost call this Double Salted Caramel Thanksgiving Turkey.
Sounds irresistible now, doesn’t it?
Don’t fret if you don’t live near a Salt & Straw, as you’re able to order all the pints your heart desires and have them delivered in time for the holidays. It’ll be like having Thanksgiving dinner twice with just one food coma!
When it comes to hot sauce, it’s hard to beat the smoky, well-rounded flavors of Tabañero. However, it turns out when you mix their hot sauce with Bloody Mary mix, things get even more magical. If you’re a fan of steak, or an avid Bloody Mary drinker, this Bloody Mary steak is the Tabasutra recipe for you.
Created by the minds of two FOODBEAST chefs, the Tabasutra dry-rubbed Bloody Mary steak might be the first of it’s kind. With this in mind, it was easy to assign a simple, yet effective Tabasutra position for this recipe. Behold, The Safe Word.
This Tabasutra recipe starts off with a boneless ribeye steak marinated in a cup of Tabañero Bloody Mary mix, and splashed with Tabañero Hot Sauce, giving it the perfect texture for a smoky, spicy, and flavorful trip to red meat heaven.
What’s also deliciously impressive about this Tabasutra recipe is the sides of homemade horseradish mashed potatoes, and a cool, crispy cherry tomato celery salad made from scratch.
For all you Bloody Mary-lovers out there, now is finally your chance to have your cake and eat it too. Nice job, FOODBEAST fam.
Check out the recipe below to get down on some Bloody Mary steak at home!
For the steak
1 c Tabañero Bloody Mary mix
2 boneless ribeye steaks, about 1.5 inches thick
For the horseradish mashed potatoes
5 Yukon gold potatoes
1/2 c atomic horseradish
1 lb unsalted butter
1/4 c sour cream
5 garlic cloves
For the cherry tomato celery salad
1 lb cherry tomatoes
6 celery stalks
1/4 c chopped Italian flat leaf parsley
1 c celery leaves
For the Worcestershire dressing
1/4 c Worcestershire sauce
1/2 c apple cider vinegar
2 c olive oil
Salt and pepper, to taste
Place steak in large mixing bowl and add 1 cup Tabañero Bloody Mary mix. Thoroughly rub mix all over. Cover steaks and allow to marinade for 30 minutes to one hour.
While the steaks are marinating, start horseradish mashed potatoes. Peel and quarter Yukon gold potatoes. Rinse potatoes with cold water until water is clear. Fully cover potatoes with cold water and bring to a simmer and cook for 40 minutes, or until potatoes are tender when poked with a fork. Strain off water and add 1 lb of cubed, unsalted butter.
Place lid on top of potatoes until butter is melted. Uncover and proceed to mash. Add Atomic horseradish and salt and pepper to taste. Reserve sour cream for plating.
To start preparing the cherry tomato celery salad, cut tomatoes in half and cut celery into six inch-long pieces. Next, with a potato peeler, peel the celery stalks into ribbons. Pick celery leaves from center of stalk and leave whole. For parsley, pick leaves and rough chop. To assemble, place all items in mixing bowl and toss with dressing.
To make the Worcestershire dressing, pour Worcestershire sauce and apple cider into blender. Start blending, and slowly add olive oil and lemon, and season to taste.
Coat a heated pan with olive oil and cook steaks, flipping frequently for about 10 minutes, or until they reach your desired temperature. When done, place steaks and a mound of mashed potatoes on a plate. Top potatoes with sour cream, and then place tossed salad on top of steak.
Oprah Winfrey is taking a beat from media and stepping into a entirely new industry: food.
The Queen of All Media has partnered with The Kraft Heinz Company to create a line of soups and side dishes under the name O, That’s Good!.
O, That’s Good! features dishes such as mashed potatoes, pasta, broccoli cheddar soup, and tomato basil soup. Some of the dishes include a heftier addition of veggies than their original counterparts. The mashed potatoes, for example, feature a fair amount of cauliflower alongside the titular starch.
While select grocery stores are already carrying O, That’s Good! items, you can expect a nationwide launch this October. These dishes don’t sound half bad, especially when they go towards a good cause.
New York natives will know Mimi Cheng’s Dumpling house is where you want to be to get your hands on some delicious, home-style Taiwanese dumplings. Founded by sisters Marian and Hannah Cheng, the restaurant garnered sensational media coverage in the two years since they’ve opened.
Mimi Cheng’s is celebrating the upcoming family holiday by bringing back their famous Thanksgiving Dumplings.
The dumplings are stuffed with turkey, mashed potatoes, stuffing, gravy, and are served with a house-made cranberry sauce. They’re then wrapped, steamed, and pan seared to get that crispy texture. Each bite is an entire Thanksgiving meal in one.
You can find the holiday dumplings at Mimi Cheng’s two locations in New York: Nolita and the East Village. But act fast as they are only available through today!
If you still insist on watching what you eat, but still want to get the most of your Thanksgiving meal, Business Insider did some research and created an infographic showing the caloric content of your favorite Thanksgiving foods.
Holiday dishes highlighted include turkey, stuffing, mashed potatoes, green been casserole, various pies, and even a couple glasses of wine.
The image perfectly portions and measures what 200 calories of the most popular Thanksgiving foods looks like so you have a pretty good idea what you’ll want to avoid to get the most of your holiday meal.