Bonus points if you catch the lamb yourself.
Falling smack dab in the middle of the unofficial Support Pork Week, today is Roasted Leg of Lamb Day. Do you have a spit, a backyard grill or a Mongolian-style BBQ grate? If so, head out to your local grocer and cook yourself a fine roasted leg of lamb. Not doing so would be un-American.
(via Serious Eats)
Now that we have recovered from the paranoia surrounding the Swine Flu, it’s time to re-embrace those unkosher animals that caused the whole media event in the first place. Enter Support Pork Week, an idea proposed by Indrani Sen of the New York Times. Rather than avoiding one of the great meats of the world, we should make up for lost time and support the other white meat. From bacon to salami to shoulder, let’s all jump back on the pork wagon and celebrate surviving the first pandemic of 2009.
(via NY Times)
In a resounding re-entry into the free food war, KFC has upped the ante. Now they are offering a Free 2 Piece Grilled Chicken Meal, including two sides and a biscuit. Be sure to print out the coupon today and use it by 5/19.
It doesn't look like much, but free goes a long way.
Not to be outdone by the free grilled chicken giveaway at KFC, El Pollo Loco decided they were going to give away some free chicken of their own on April 28th. Rather than simply giving away a free drumstick, El Pollo Loco jumped to the next level by giving away a drummie, a thigh, two tortillas and, of course, salsa from the salsa bar was included. There was a catch, however, that you had to say “I wanna taste the fire” when you ordered. Being my shameless self, I had no trouble proclaiming my desire for fire when I reached the front of the long line.
Within a few minutes, I had received my food. They were working like an assembly line in the back of that restaurant, giving them the edge on KFC for timeliness. Continue Reading»
Notice the diminutive drumstick in the back.
For weeks I have been hearing about the free grilled chicken at KFC on April 27th. I even wrote it down on my calendar to make sure I didn’t forget. I’ve never really been a fan of regular KFC, but the prospect of a place called Kentucky Fried Chicken making grilled chicken intrigued the hell out of me.
Online, it said the free chicken would only be one piece, but I figured it would be a good opportunity to re-acquaint myself with some of the older KFC options. I pulled up to the drive-thru window and asked the speakerbox if they were still giving away grilled chicken. The voice replied back that they were, but it was only one piece and apparently it would take another seven minutes to cook. This was already a bad sign…there’s a reason it’s called fast food. Continue Reading»
A menagerie of French dips.
A friend told me that a restaurant called Cole’s was having a Grand Re-Opening in downtown LA. The restaurant has been around for 100 years, so to celebrate, they were offering 100 cent ($1) sandwiches, pecan pies and beers.
There was a line outside and red, white and blue balloons along the banister outside to greet friendly real Americans (meat-eaters). Signs outside Cole’s claimed that it was the “Originator of the French Dip.” Are we sure that France wasn’t the originator of the French dip? It stands to reason that it should be. It made me wonder if anything “French” was actually French. French fries certainly aren’t, neither is French’s mustard. Also, what does it mean to be the “originator“? Is that the same as the inventor or creator? Is it possible that Cole’s is the originator of the French dip, but someone else might be the inventor? It was a curious claim, and one that I almost forgot about when I finally made it through the line and entered the restaurant. Continue Reading»
I would rather eat than drive this car.
One of the biggest complaint that vegan and vegetarian environmentalists have against meat-eating is that eating it causes a huge amount of waste. Well, for those of you who have been avoiding meat for that very reason will soon be able to get back on the meat wagon. Well actually the meat car.
You see, Tyson, the largest meat company in the world, has decided to get into the diesel-making business with a company called Syntroleum. This effort will use meat fats that were just going to be dumped and actually turn them into diesel. The key is that this waste was already going to be created and now has the potential to not be waste at all.
Continue Reading»
Fries of the world.
A couple of weeks ago, The Backyard Bite invited me to The Burger Culture Clash, sponsored by Stussy (which apparently still exists) and Plan Check. Plan Check, by the way, is a sort of new (since February) restaurant in West LA with Chef Ernesto Uchimura of Umami Burger fame. As my love of burgers, especially those of the umami variety, I jumped at the opportunity.
Although I arrived alone, I was not the only lone eater. Just next to where I was seated, I met e*star LA and we decided to share a meal called loneliness, because it’s better than eating alone. We made quick friends over our respective blogs and Midwestern roots, then got to work at dissecting the special menu, which Plan Check will be featuring for the next month if anything tickles your fancy.
Continue Reading»
