the road | the food | a new direction
Bill Addison, writing for Eater, does a taste comparison between two Nashville hot chicken giants: the possible inventor, Prince’s Hot Chicken and the 2012 newcomer, Hattie B’s. He says Prince’s is explosively hot but the sides aren’t so hot. Hattie B’s chicken heat is scaled back somewhat, and it’s also a lot drippier. The sides are worth eating, too. Which does he prefer? Read the story. Continue reading
Some of us like to eat. Some like to watch others eat. For those who fall into the latter category, this Saturday will offer major thrills, as Ben’s Chili Bowl‘s 4th Annual World Chili Eating Championship will take place at the Taste of DC festival. Last year’s chili champ Bob Shoudt (two gallons in six minutes!) will attempt to defend his title against the famous Joey Chestnut and others. The competition takes place at 3PM at 11th and Pennsylvania. Continue reading
The original Madison Square Park, NYC Shake Shack will be closing next week, on the 14th, for renovations. It’s not expected to reopen until the middle of next year. The day before they close (Columbus Day), however, will be special. They have teamed with Italian chef Massimo Bottura, he of the three Michelin stars, to present a limited-edition burger: The Emilia. A thousand of these burgers will be made. Continue reading
Boiled cider. Not cider syrup, or essence of apple, or apple nectar. Boiled cider. Why boiled cider? Because, with true New England logic, it starts with cider. And then it’s boiled. What remains after the volume is reduced about 85% is dark and opaque. It’s sold not in the kind of sleek and sexy bottle indicative of a rare and prized delicacy found in expensive urban food emporiums, but in a utilitarian jar that might hold generic white distilled vinegar, basic square black and white label, with red inverted triangle in the middle, glued front and center. Continue reading
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