Categories
Packaged Food

Trader Joe’s ‘Everything But The Elote’ Seasoning Bottles The Magic Of Street Corn

With the ever-popular Everything But The Bagel seasoning Trader Joe’s released not too long ago, the grocery store chain has decided to keep their seasoning blend momentum going with their newest addition to the spice aisle: Everything But Elote.

You can find a typical elote, seasoned corn on the cob, from street vendors in Mexico as well as some cities sprinkled throughout the United States. The corn on the cob is covered in mayonnaise, cotija cheese, chili powder, and finished with some lime juice.

Trader Joe’s seasoning blend boasts some salt, chili pepper, parmesan cheese, chipotle powder, dried cilantro, and cumin. Trader Joe’s mentions the idea for this item came after the success of both the Everything Bagel seasoning as well as the Organic Elote Corn Chip Dippers.

You can find this new blend at all participating Trader Joe’s locations across the US. We picked up a bottle ourselves, and so far its tasted fantastic on tacos, instant ramen, leftover chicken wings, and some strawberries Elie forgot to put his name on. It’s pretty amazing.

Categories
Culture Video

Here’s Why We Pair Pepper With Salt In Our Food

We use salt and pepper every day to season our foods. As you spice up that bland piece of chicken on your fifth diet of the year, have you ever wondered how the black and white pairing came to be?

Popular YouTube Channel It’s Okay To Be Smart took a look at the history behind the two iconic seasonings.

Salt, as we all know, is an essential chemical compound to human diets. We need to consume a daily 6 grams to maintain blood pressure and other functions in our bodies. Early hunters and gatherers met this requirement with their animal diets. Raw blood and all.

As humans incorporated more plant-based foods into their diets, people began to discover different ways to harvest salt. Salt was commonly used to preserve food as well as accentuate other flavors like bitters, sweets, and umami.

So why do we use pepper, as opposed to hundreds of other spices that salt could be paired with?

Black pepper is from a flowering vine that originates from Southeast Asia called Piper nigrum.

Peppercorns became a very common ingredient in Indian cuisine for at least two millennia. Eventually, pepper was introduced to other countries, becoming a main commodity in the spice trade.

History believes that the popularity of black pepper came from King Louis XIV. The picky monarch demanded that his meals were to be “lightly seasoned,” only throwing salt and pepper on his food. The French cuisine that was developed in that period of time became the basis of much of what we eat today in the Western world.

So there you have it.

Imagine if King Louis preferred cinnamon instead? Food history could have drastically changed with the most minute of details.

Categories
Hit-Or-Miss

Watch This Chef’s Intense Method For Seasoning A Carbon Steel Wok

Carbon-Steel-Wok

There have been many suggested ways to season cooking equipment. In order to create a non-stick surface, a proper combination of heat and oil must be incorporated to correctly season a pan, skillet, or even a wok.

Watch this chef’s intense technique when it comes to seasoning a new carbon steel wok. Definitely not something we can do at home, but still fascinating to watch.

Categories
Brand

10 Fancy Steak Rubs and Marinades That Go Beyond Salt and Pepper

Summer may be over, but that doesn’t mean steak season has to be. As we trade our grills in for stove tops, we also re-open ourselves to a whole world of opportunity, courtesy of our fridges and kitchen cabinets. From herbs to citrus fruits to spices, there are countless ingredients we can toss into tasty steak rubs and marinades that go beyond plain salt and pepper (not that good ol’ New York style isn’t delicious as well).

Once again, we’ve asked our friend Chef Frank Deloach to help us think of 10 exceptional ways to season steak to add flavor without adding fat. Directions? Combine ingredients, rub all over your gorgeously marbled beef slabs (think Ribeye, Strip and Sirloin) and pop it in the fridge (two hours max) to soak up all those beautiful flavors. Cook in cast-iron skillet to desired doneness. Easy peasy. Tip: For the juiciest steak possible, salt your beef after you’ve cooked it.

_______________

Tex Mex

TEXMEX-SEA

Steak-Seasoning-Rub

TEX-FINAL

  •  1 cup ancho chile powder
  • 1/3 cup smoked paprika
  • 3 tablespoon dried oregano
  • 3 tablespoon dried mustard
  • 3 tablespoon dried coriander
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • zest of 2 limes

_______________

Kalbi

KALBI-SEAS

kalbi-mar

kalbi-final

  • ¼ cup soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons sesame oil
  • ½ onion
  • 1 tablespoon garlic
  • 1 green onion
  • ¼ tablespoon black pepper
  • 1 tablespoon sesame seeds (optional)

_______________

Spanish

SPANISH-SEAS

spanish-mar

spanish-final

  • 2 tablespoons sea salt
  • 1 tablespoon smoked paprika
  • 2 oranges, zested and juiced
  • 2 tablespoons chopped flat leaf parsley

 

_______________

Kung Pao

KUNG-PAO-SEAS

kung-pao-mar

kung-pao-final

  • 2 tablespoons Hoisin
  • 1.5 tablespoons sriracha
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic
  • 1 bunch scallions, minced
  • 1 ounce white vinegar

_______________

Brazil

BRAZIL-SEAS

brazil-mar

brazil-final

  • 6 cloves garlic
  • 1 serrano chile, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sea salt
  • 1 teaspoon white pepper

_______________

 

Montreal

MONTREAL-SEAS

Monteral-mar

montreal-final

  • 2 tablespoons paprika
  • 2 tablespoons crushed black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon crushed coriander
  • 1 tablespoon dill
  • 1 tablespoon crushed red pepper flakes

_______________

North Africa

AFRICA-SEAS

africa-mar

african-final

  • 2 tablespoons dark chili powder
  • 1 tablespoon harrissa paste
  • 1 orange, zested and juiced
  • 2 tablespoon salt
  • 1 teaspoon olive oil

_______________

English Pub

ENGLISH-PUB-SEAS

engl-MAR

eng-final

  • 1 packet of beef base (soup bouillon)
  • 2 ounces olive oil
  • 1.2 teaspoon sea salt
  • 1 clove garlic, minced
  • 1 shallot, minced

 _______________

Carne Asada

CARNE-SEAS

carne-asada-mar

carne-asada-final

  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1 tablespoon dried ancho pepper, ground
  • 2 teaspoons dried Mexican oregano
  • 2 cloves garlic
  • 1 lime, juiced
  • 1/4 cup cilantro
  • 4 tablespoons dark Mexican beer (optional)

_______________

 

Malaysian

MALAY-SEAS

malay-mar

malay-final

  • 1 tablespoon shrimp paste
  • 1 inch ginger, grated
  • 1/2 inch turmeric, fresh, grated
  • 2 limes, zested and juiced
  • 1/2 tablespoon coconut sugar
  • 1 stalk lemon grass, minced
  • 2 cloves garlic, crushed
  • 1 dried red chili

_______________

 Recipes created in partnership with “Beef. It’s What’s For Dinner.” Funded by the Beef Checkoff.

Categories
Cravings

Maryland Stadium Introduces 1.5 Pound Crab and Cheese Smothered Pretzel

giant-crab-pretzel

The Maryland Terrapins are going big this season by offering a huge — gigantic, monstrous even — 24 ounce soft pretzel smothered with back fin crab dip and melted cheese and dusted with Old Bay.  Large enough to serve two to four people, the “Chessie” pretzel will be available at Byrd Stadium throughout the 2014 football season.

Named for the lesser known lake monster of Chesapeake Bay, the Chessie will cost you $17.50, says the Washington Post — a steal, considering how big it is. There’s also the equally Maryland-inspired crab-covered nachos and french fries, designed to introduce game-goers to “warm Maryland hospitality and cuisine,” according to a release.

Whether the newly-inducted University of Maryland is ready to be a Big Ten school or not is yet to be seen, but we can safely say its concession stand is killing the game.

PicThx Dan Steinberg

Categories
Fast Food

McDonald’s Selling Chicken Nuggets You Season Yourself

McDonalds-Shakin-Nuggets

Earlier this year, we reported that McDonald’s was testing seasoned fries at select locations. Now it seems they’re taking the seasoning game up a menu item and testing their Chicken McNuggets. GrubGrade reports via @saconthecheap that a McDonald’s in Sacramento is testing Shakin’ Flavor Chicken McNuggets.

Essentially, all you have to do is order either McNuggets or fries. Then you can choose between three different flavors of seasoning (Spicy Buffalo, Garlic Parmesan, or Zesty Ranch) to add to your food. The McNuggets come with a shake bag, customers can add as much or little of the three seasoning flavors they want, shake and chow down.

While it does add a little more work for something that’s supposed to be fast food, it does give customers the option of controlling the amount of seasoning that comes with their food. Just maybe avoid using them while driving, yeah?

Categories
Products

Spice Up Mainstream Food With This ‘Hipster Dust’ (Use With Irony)

Tired of posers with non-Macs crowding your local non-chain coffee shop? Feel that ‘putting a bird on it‘ has gone too mainstream? Then may we interest you in a little Hipster Dust?

Yes, really.

Categories
Features

Pickle Candy Canes, White Chocolate Peppermint Pringles and 9 Other Bizarre Food Items That Should be Recalled in 2013

We’re closing in on the end of 2012- and usually this time of year calls for countdown lists galore, where we can take some time to reflect on all the wild/crazy/fun happenings of the last 12 months. So to get in the spirit, we thought we’d take some time to look back at the wackiest food items we’ve featured this year, and then promptly nominate them for a recall. Without further adieu, let the countdown of awfulness commence!

_______

11. Bird Crap Seasoning

I think this one is pretty self-explanatory. It’s a seasoning blend that is meant to “taste great on just about anything!” Surely, it could very well deliver on that promise; but I’d like to know what that marketing team was on when they all sat down and decided ‘Bird Crap’ would be an excellent choice for the name of a food item. Albeit, it does grab your attention, but I don’t think it’s in a good way.

_______

10. Sriracha Lip Balm

Okay, I realize this isn’t an entirely edible food product, but I was torn between this and Bacon Shaving Cream in the “Ridiculous Novelty Item” category. I don’t know about you, but I know when I’ve been eating something spicy (particularly hot sauce drenched meals), the first thing I do is start screaming “AHHHHHH MY LIPS ARE ON FIRE!!!”. Then I proceed to apply copious amounts of chap stick for the next 24 hours to hopefully undo the damage I’ve caused. There is no amount of Burt’s Bees that will mollify this terrible, terrible idea.

 _______

9. Cracker Jack’d

Dear Cracker Jacks, why are you ruining my childhood? Why can’t you just stick with a good thing and leave well enough alone? I get it, it’s a cut-throat market out there, and you need to stay relevant, and blah blah blah, but seriously? A Cracker Jack snack line that contains caffeine?? For “adults only”?  WTF.  Thanks for leaving my candy-coated popcorn and peanut dreams to die.

 _______

8. Buffalo Wing Soda

Mmmm. Nothing says refreshing thirst quencher like Buffalo Wing Soda! Who on God’s Green Post-Apocalyptic Earth would ever seriously drink this? I will never want my buffalo wings in carbonated liquid form. So please, Lester, stop making this. The bottle may say “Y’all get yer fixins,” but I think y’all need to get your heads checked.

 _______

7. Tabasco Jelly Bellies

For a company that’s been around for over 30 years, offering over 50 flavors of jelly beans, things were bound to get weird. Boy did they ever with Tabasco flavored Jelly Bellies. You could probably only eat a few of these before wanting to pour buffalo wing soda into your eyes.

 _______

6. My Little Pony Pasta

Hey girls, remember My Little Ponies? Remember their beautiful shiny manes that you would spend hours braiding, making them prance about, sniffing their backsides because they were often scented with magic and chocolate? (I’m probably the only one that did that.) Remember dunking them in tomato sauce and biting their heads off in a hungry lunchtime fury? Wait, what? No, that’s not right… AND NEITHER IS THIS PASTA PRODUCT.

 _______

5. Mike’s Hard Chocolate Cherry

Oh Mike’s, we meet again. This time I’m not a sophomore in high school at an unsupervised house party pretending that I can hold liquor, when the most alcohol I had consumed at that point was in my seasonal dose of NyQuil. (Hey, don’t judge, Mike’s Hard Lemonade was a gateway drink.) Instead, it looks as though you have brought forth a “Hard Chocolate Cherry” beverage to consume this holiday season. Much like my 15 year old self, methinks sledding down a carpeted flight of stairs resulting in a sprained ankle and loss of self-respect seems like a better choice than this.

 _______

4. Evil Hot Gummi Bears

Evil and Gummy Bears should never be in the same sentence. Imagine popping one into your mouth, expecting a burst of fruit and delight, when suddenly to your horror an onslaught of hellfire and habanero takes over. Excuse me, but that’s just rude.

 _______

3. Pickle Candy Canes

What can I even say about this? Gather ’round kids! It’s that magical time of year, when Santa Claus comes to spread joy and give presents to good little boys and girls! Nothing says good tidings and cheer like a dill and peppermint hook of terror. Surprise, and Merry Christmas!

 _______

2. Seasonal flavored Pringles

October through December is generally a time for seasonal flavored everything, and Pringles brand is not one to be left behind. Behold! Seasonal flavored Pringles! Don’t be confused, these are not pumpkin/chocolate/cinnamon treats shaped in the iconic form of a Pringle. Oh no, these are ACTUAL potato Pringles sprinkled with the aforementioned flavor combinations. I think I just threw up a little. I’m looking at you, White Chocolate Peppermint.

 _______

1. Flavored Vodka

Listen, I get it- flavored vodka is not a shocking new idea that suddenly appeared this year. Hell, I would never have made it through 2007 without heavy doses of vanilla vodka and Coca Cola, but I think things are getting out of hand here. Suddenly I’m combating the likes of waffle, whipped cream, birthday cake, popcorn, and for the love of all things holy, wasabi-flavored vodkas. Why? Why are we allowing such abominations? What happened to chewing our curious confections? Why are we now guzzling them down with reckless abandon, because Amber Rose tells us so? NO! I say we take a stand and say no to absurdly flavored vodkas in 2013.

Unless of course, you want to make me birthday cake Jello shots.

So kids, that wraps up the 11 food items that should be recalled in 2013. But wait — didn’t we just survive an apocalypse folks? If there’s one thing we learned it’s #YOLO 4lyfe and what the heck, might as well give those White Chocolate Peppermint Pringles a try, right? Right?