In a painfully ironic twist of fate for a faux-Mexican fast-food chain, a former Taco Bell manager is suing the company, saying she was canned for hiring Hispanics.
As Courthouse News first reported, Juanita O’Connell, who is Mexican-American, is sui…
With all the bacon-wrapped, deep-fried hurrah these days, it’s easy to pass up on the simple, brilliant ideas. Cue in the S’Mochi — an invention by Foodbeast reader Ryan Horikoshi. The clever take on the standard campfire s’more swaps the traditional marshmallow with mochi — a small Japanese rice cake — instead.
We decided to try out the recipe at the Foodbeast Kitchen, opting for vanilla and green tea-flavored mochi ice cream. Using a blowtorch, we were able to quickly toast the sticky rice cake layer on the outside before topping it off with a pad of butter and cinnamon sugar, then sandwiching it between chocolate and graham crackers.
The end result: a phenomenal bite of crunchy, sweet graham and chocolate, then soft, chewy mochi rice cake, and finally a cold burst of sweet ice cream. Lesson learned: it’s the simple things in life that make your mouthbuds explode.
What You’ll Need
How to Make It
1. Roast mochi over a campfire (or a blowtorch) until it starts to brown ever so slightly.
2. Place it on top of a graham cracker and piece of chocolate.
3. Top mochi with a pad of butter and sprinkle on cinnamon sugar.
4. Sandwich with another graham cracker.
5. Eat!
Mason Dixie Biscuit Co. will make its public debut with a pop-up this Saturday and Sunday at Dolcezza’s Union Market factory. Expect to find biscuit sandwiches with stuffings like Benton’s bacon, fried egg, cheddar, and maple aioli as well as fried chicken, bacon, honey, and cayenne. The menu will also include biscuits with various spreads like […]
Have you ever tried to score a table at a hot new restaurant, only to be told the wait list is three months out? OpenTable exec Caroline Potter has a tip for getting into notoriously busy restaurants.
“The most common mistake that people make when they’re trying to get a reservation at a hotspot is that everybody wants to dine out on Saturday night — table for two or table for four at 8’oclock — and there’s just not enough inventory to meet demand,” Potter says.
So what’s the best night of the week to get a reservation? “Tuesday is the new Saturday,” Potter says. Last-minute reservations and multiple time slots are more likely to be available on this weekday night.
“I love mid-week dining because you enjoy a much more relaxed dining experience,” she adds. That means more time for leisurely conversation, chatting with the sommelier, and Instagramming your plate without getting an eye roll from the party of four waiting to be seated.
It’s here. Tomato season. The plants have been growing since March, but the fruit just arrived in July. And now that August is finally here, those green globes are turning shades of red, orange and yellow and slowly sweetening. When the fruit turns rip…
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