Categories
Restaurants

IHOP Introduces Massive Breakfast Feasts Delivered To Your Home

As amazing as American breakfasts are every morning, home cooks will attest that they are a HUGE pain to cook at times, especially if you have a large family to feed. Rather than being stuck doing an hours worth of dishes after a relaxing meal, wouldn’t it be easier to order out?

IHOP was wondering the same thing and is now offering a selection of Family Feast Meals that you can order and have delivered straight to your home.

There are four feasts customers can choose from depending on their cravings:

IHOP’s Breakfast Family Feast features 16oz of scrambled eggs, 4 servings of hash browns, 8 bacon strips, 8 sausage links and your choice of 8 pancakes, 8 French toast triangles, or 12 Belgium Waffle triangles.

The Pancake Creations Family Feast with Sausage or Bacon gives you 8 buttermilk pancakes, 4 servings of scrambled eggs and hash browns, 8 pieces of meat, and a choice of two pancake toppings. This includes glazed strawberries, blueberry compote, chocolate chips, chocolate sauce, vanilla sauce, mini cheesecake bites, Lucky Charms cereal, Cinnamon Toast Crunch cereal, and Cap’n Crunch’s Crunch Berries cereal.

There is also a Lunch/Dinner Feast for those looking to step outside the warm comforts of breakfast foods which includes 16 pieces of buttermilk Crispy Chicken Strips with your choice of dipping sauce, a basket of mini churros and icing dipping sauce, and a basket of fries. You can, however, sub out the fry basket for buttermilk pancakes or Belgium waffles if you’re looking for that chicken and waffle action.

Customers can order their Family Feasts for an average price of about $24.99, though prices may vary depending on your location. IHOP is also releasing a new Classic American Breakfast sandwich too, for those looking for a lighter dining choice. All options are available for takeout, delivery, or curbside pickup.

Categories
Packaged Food

Hot Pockets’ Newest Item Uses A PANCAKE CRUST

With many of us working from home, one positive thing to note is you can enjoy breakfast at practically any time of the day.

Keeping in this view, Hot Pockets appears top have launched a new frozen breakfast entry that somehow uses pancakes as the crust. Called Pancake Crust Stuffed with Bacon, Egg, & Cheese, the new item essentially replaces the flaky crush of a breakfast Hot Pocket and swaps it with the pillowy, sweet texture of a pancake.

First spotted by CandyHunting, the item is believed to be available at major participating grocery retailers in the frozen food aisles.


Set to launch at select grocery retailers in May 2020, Hot Pockets is also debuting a Biscuit variation of the breakfast pocket as well.

Categories
Fast Food Plant-Based

Starbucks Launches A Beyond Meat Breakfast Sandwich In Canada

Plant-based proteins are finally making it onto fast food breakfast menus and as a breakfast lover who’s unable to eat meat for the next few months, I couldn’t be happier to have another morning option that isn’t fruit or oatmeal.

After flocks of customer requests to add more diverse protein options to the menu, Starbucks locations throughout Canada will be releasing a Beyond Meat Breakfast Sandwich early next week. Next week, Beyond Meat fans up north will be able to sink their teeth into these meatless breakfast sandwiches.

The Beyond Meat, Cheddar, and Egg Sandwich is made with a 100% plant-based Beyond Breakfast Sausage comprised of ingredients such as soy, peas, brown rice, and gluten. Paired with a fried egg, and a slice of cheddar cheese, the sandwich is loaded between two slices of English Muffin.

While meatless, the new breakfast sandwich isn’t truly vegan — as it still contains egg and cheese. The chain, however, says all you have to do is take the egg and cheese off upon ordering to get that full vegan effect.

Look for this new sandwich at all Starbucks locations across Canada beginning March 3.

Full disclosure, I own a share of Beyond Meat.

Categories
Health News Now Trending Plant-Based Restaurants What's New

A ‘Beyond Sausage’ Egg and Cheese Is Dunkin’s Latest Addition to Their Revitalized Menu

The plant-based protein takeover continues. 

Dunkin’ Brands Group Inc. announced this morning that, starting today, July 24th, a breakfast sandwich with Beyond Meat Inc.’s plant-based protein will be available in all of their Manhattan locations.

The new item is a version of the classic sausage, egg, and cheese with a plant-based sausage patty. They throw their hat into the ring of fast food joints using Beyond’s plant-based protein, along with Tim Horton’s, Del Taco, and Carl’s Jr.

It’ll be sold for $4.29, about the running price of a normal breakfast sandwich at Dunkin’. Each franchise can set their own price, but if that’s the price of it in one of the most expensive places to live on Earth then it shouldn’t be too much of a problem when the sandwich goes nationwide. 

When that will actually be is a mystery, though. Dunkin’s representative said that the company plans to bring the sandwich to every location soon, but they’re not sure exactly when. 

The question is, as it is with all plant-based products, does it taste like the real thing? Luckily, fellow Foodbeast Reach Guinto got an early taste.

“I would take it over any other sausage sandwich.” he said. “It tastes exactly like the real deal, except it won’t give me a heart attack.”

If you ask me, that’s about as good as it gets — all the health, none of the heart attack. The meat industry is shaking in its boots.

 

Hopefully, soon all health-conscious Foodbeasts (if I eat plant-based the next morning, it evens out the carne asada fries I had last night, right?) will have a chance to try this plant-based breakfast. Until then, live it up Manhattan.

Categories
Fast Food What's New

Burger King’s New Breakfast Sandwiches Use French Toast As The Bun

I consider my day off to a fantastic start if I’m able to work in a breakfast in any capacity during the work week. One of my favorite items in the breakfast world is the humble French Toast. Eggs, bread, a hint of cinnamon, and vanilla come together to create an euphoric union of the two items. Unfortunately, it’s something I always viewed as a weekend treat.

At least until Burger King just dropped their new line of breakfast sandwiches.

The burger chain just released a trio of breakfast sandwiches that take the lauded French Toast and uses them as the bun that binds together the core elements of a breakfast sammie. This includes eggs and Slice, and the customers choice between sausage, bacon, or ham.

We grabbed a couple for the office to see if they live up to the hype I built in my head.

“The hint of sweetness from the maple balanced out the savoriness of the cheese and ham really nicely,” said Foodbeast’s Theresa Tran. “French Toast was plush, but not soggy either.”

She also recommends adding hot sauce to the sandwiches to add that extra layer of depth to them.

Customers will be able to find the new French Toast breakfast sandwiches at participating Burger King locations for a limited time.

Categories
Fast Food

A Complete List Of U.S. Domino’s Pizza Locations That Still Offer Anchovies

Eight years ago, I tried anchovies for the first time. It was on a Domino’s slice that was paired with Italian sausage, black olives, and a parmesan garlic sauce. Salty, yes, but a taste so phenomenal that my young self would still try to chase such a feeling to this day.

Over the past few years, however, I began to notice that Domino’s locations started to pull the polarizing ingredient from the menu. I found myself having to drive further and further to get a taste of the salted fish.

Frankly, the only way to really find out whether a Domino’s offered anchovy was to either call in or begin building a pizza through the app to see if it was on the list of ingredients.

Wondering if any other anchovy aficionado out there struggled with something similar when the cravings set in, I reached out to Domino’s to see if there was a master list that identified every location that offered the anchovies.

Turns out there was.

Behold, a master list of every Domino’s Pizza location that still offers anchovies. A labor of love for anyone looking to fill their cravings, but don’t know where to look. Enjoy, friends.

Categories
Adventures Cravings Culture Restaurants

14 Underrated Charcuterie Cuts To Track Down And Add To Your Boards

If you haven’t heard of charcuterie by now, it’s probably already at your local gastropub, ready for you to give it a try. The cured meat craze has swept across the country in recent years, to the point where most trendy establishments have at least one or two boards on their menus.

Whether you pair them with quality cheeses and wine or just eat the meats by themselves, it’s poppin’ to be popping a few slices into your mouth prior to the entree.

So far, the most common and ubiquitous charcuterie we’re seeing include salamis and prosciuttos, both of which are delicious in their own rights. There is, however, a whole host of other cooked and cured meats that can be featured on these platters, meats that even those with basic knowledge of charcuterie have yet to witness.

Whether you’re building your own at the nearby butcher shop, or have the opportunity to select some unique cuts on the menu, these are a few different charcuterie you should track down. More than just edgy meats that nobody around you has tried, these cuts are treats as delectable as advertised, or in some cases, even more so.

Coppa di Testa

Not many butchers or meat shops make their own coppa di testa anymore, but those that do, make it a real treat. According to partner Steve Sabicer of Jonathan Gold-renowned Electric City Butcher, it is made by rolling up and cooking an entire deboned pig’s head sous vide-style in Italian spices. You can individually taste each part: the soft and fatty jowl, the gelatinous ear, the tender tongue, and even the snout. It is sliced paper-thin, but each sliver comes with a unique variety of tastes and textures.

Sremska

“Sremska” is actually just the Serbian name for sausage, and is not assigned to a particularly special cut. According to meat expert Claudiu Giorgioni from Orange County’s Goodies in the Pantry, the sausage is traditionally smoked and dried. Made with pork and beef, it is seasoned with salt, pepper, garlic, and paprika, which gives the meat a bright red hue.

Biltong

This is a jerky-like charcuterie you may want to get ready to start seeing everywhere. Industry experts have been naming biltong as one of the popular items to watch for this year as dried meat snacks grow in popularity. Hailing from Southern Africa, Biltong is cured then air-dried before being sliced paper thin. There’s a special machine used to get it to the right thickness, and it should melt in your mouth when you place a slice on your tongue.

Game Meat Pastrami

We all know beef as the meat of choice for pastrami, but that does not mean other animals can be cured and smoked in a similar fashion. At Goodies in the Pantry, for example, Giorgioni will make pastrami out of just about anything: Pork tenderloin, rabbit, goose, venison, and even antelope, which you can see pictured above.

Speck

Prosciutto speck shares a lot of similarities with its more famous cousin, prosciutto di parma. Both are salted, spiced and cured for a long period of time, and both come from pork legs. Unlike prosciutto di parma, however, speck goes through a smoking process, which imparts a different flavor and texture to the meat. It also predominantly comes from the top round of the pork hind leg, whereas prosciutto is usually a whole one.

Lomo

Widely popular in Spain, lomo is air-cured pork tenderloin. It can be done with or without the thick cap of fat you see in the one pictured above, which adds loads of flavor and creaminess to the meat. If you’re in Spain and looking for a cured meat feast, this is a tasty, budget-friendly alternative to jamon iberico, even if the lomo is made from Iberian pigs itself.

Sujuk

There’s several ways to spell this spicy beef sausage, including sudzuka, sujuk, sucuk, and others. Popular across the Middle East and Balkans regions, its cumin, garlic, and red pepper are the predominant flavors you’ll find no matter where you are tasting sujuk. It tends to be dried for several weeks before being sold, and is especially good on flatbreads like lahmajoun.

Culatello

Culatello is known by many as the “king of cured meats” because of its intense flavor and the process it goes through. A pork’s hind leg (the same used to make prosciutto) is deboned, netted, and cured for at least a year before being softened in wine for a couple of days. It is produced exclusively in the flatlands north of Parma, Italy.

Finocchiona

This looks like the salami we’re used to, but is much more regional and not as well known here in the United States, where Genovese salami is more common. Finocchiona is native to Tuscany, and gets its exclusive name and flavor from being cured with fennel seeds. Their aromatic fragrance adds a punch to the salami you will not get from other variants.

Virsli

Photo courtesy of Claudio Gonzalez

This is another generalistic term for “sausage” that can be applied to variants from Vienna, Romania, Hungary, and other places. Typically, this type of sausage is smoked and can then be served boiled or grilled. The spices vary by region, according to Giorgioni, who says that while Romanians typically use a lot more garlic, you may find a lot more hot paprika in Hungarian virsli.

Salumi Rosa

You’ll be hard-pressed to find this cut (pictured in the bottom part of the above platter) outside of Bologna, Italy. The city’s signature charcuterie is made in a style similar to mortadella, but only the pork shoulder meat is ground. Lard is “marbled” into the cut before it’s cooked, giving it the effect of an almost checkered sliver of meat. It’s best eaten thinly sliced with a good loaf of bread.

Eastern Prosciutto

Photo courtesy of Claudio Gonzalez

This specifically refers to prosciutto made in parts of Eastern Europe, since the process differs a little bit from Italy. Both are whole, salted pork hind legs, but in Eastern Europe the entire leg is also smoked, making it less salty than the Italian counterpart.

Liver Mousse

Liver mousse is technically charcuterie because the term refers to cold cooked meats. As such, pates like this can be commonly found in butcher and charcuterie shops all over the U.S. The key to cooking these is to seal the top with a layer of animal fat, almost like natural Tupperware. It is then baked in a water bath, bain-marie style, to keep the temperature even and prevent parts of the mousse from overcooking.

Categories
Restaurants

‘Manila Sunrise’ Pizza Encapsulates Filipino Breakfast In A Single Slice

I’ve always believed that a pizza is a blank canvas for culinary artists to pour their soul into and that each pizzeria is a gallery for them to showcase their unique style.

Rose City Pizza, located in Rosemead, CA, has added a new pizza to their menu that is as delicious as it is picturesque with a name that aptly fits the occasion — The Manila Sunrise.

The Manila Sunrise is arguably one of the tastiest renditions of a breakfast pizzas I’ve had the pleasure of trying. Rose City’s pie is made with mozzarella cheese, garlic chili paste, fried garlic, fried onions, pickled red onions, eggs, and crumbled longanisa sausage.

Conceptualized as part of a Filipino Pizza collaboration, Rose City garnishes the pizza with 7ti Sauce, a sort of spin on thousand island made with Filipino ingredients, crafted by food pop-up brand Grub Life.

This isn’t Rose City’s first unconventional take on pizza. You may remember a while back when they debuted an Al Pastor pizza that went viral. They sliced meat straight from a spit directly onto the pizza and served it with garnishes you would find on an al pastor taco.

Not too long ago, they even released a seasonal Spinach Artichoke Dip pizza.

In the few weeks since the Manila Sunrise was introduced at the restaurant, the pizza has become a sleeper hit on the menu. Owner Brian Nittayo says that he plans to keep the pizza as a permanent fixture on Rose City’s menu.

Man, this pizza will not do my waistline any favors…but I absolutely plan on going back for it many, many times.