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Published: Thursday, December 07, 2017 @ 6:00 AM
— The mad food wizards at Burger King’s test kitchens are at it again.
Last Thursday, the Miami-based fast food giant introduced its fiery follow-up to last year’s Mac n’ Cheetos, the limited snack item that consisted of fried macaroni and cheese sticks dusted with Cheetos powder as breading.
This one, teased with an #ItsLit Twitter hashtag, should leave an even stronger impression: Flamin’ Hot Mac n’ Cheetos.
It’s the same idea as the 2016 version, except this one is dusted with Cheetos’ Flamin’ Hot flavoring. Or as BK puts it on its website banner: “A unique portable snack of creamy mac n’ cheese coated and dusted with the flavor of CHEETOS® crunchy FLAMIN’ HOT® cheese snacks. Do you dare?”
Apparently, plenty are willing to take BK up on its food dares since the original Mac n’ Cheetos sold enough to spawn a sequel. As for last year’s oft-mocked Whopperito, the chain’s signature Whopper burger and all of its sticky accoutrements molded into a burrito, we’ll have to see if that one gets a spicier update.
Not to be outdone in the great stoner’s food race for your wallets (and arteries), Taco Bell recently introduced its Rolled Chicken Tacos, cigar-shaped shells housing spicy ground chicken that you dip into sauces including nacho cheese, spicy ranch or guacamole. (We tried ’em, and if you keep it secret from the nutrition police, they were tasty and not greasy — and, for now, we’re still standing.)
Pizza Hut, meanwhile, has also added its Ultimate Cheesy Crust Pizza, which twists its crusts into pockets stuffed with five cheeses.
“The holiday season is for catching up with loved ones,” Pizza Hut says. Naturally. What could be better than pockets full of mozzarella, provolone, white cheddar, Asiago and Fontina? Beats the empty taste of lint.
>>RELATED: 7 foods that scream DAYTON
Published: Sunday, April 30, 2017 @ 6:00 AM
— Don’t let anyone EVER tell you that there’s no good food in Dayton.
Dayton is loaded with local restaurants and we have the Instagrams to prove it!
Here are 10 of the most drool-worthy posts we’ve seen this week:
1. Basil’s On Market
After serving a ton or more of crab — literally — during its “All-You-Can-Eat” crab special on Fridays during Lent, Basil’s brought the special back.
2. Mudlick Tap House
Only Mudlick could make chicken livers look THIS good. It’s one of the many reasons we’re excited to have them downtown.
3. Dorothy Lane Market
DLM’s annual Spring Fling happened Thursday, April 27, and if it tasted anywhere as good as it looked... well, damn.
4. Lily’s Bistro
If that burger didn’t look good enough on its own, the refreshing cucumber gimlet is what REALLY sold us.
It's Friday! Today's burger special is our house seasoned patty with 3 Chili Gouda cheese and basil wasabi aioli, topped with arugula, corn tomato pico and fresh avocado! Veggie friends, try it with our house made falafel! Enjoy a cucumber lime gimlet with your lunch for just $7! Lunch til 3p. #lilysbistro #daytonohio #oregondistrict #downtowndayton #daytondining
5. The Dublin Pub
A Ruck with a side of pub fries? You might as well call it the Dub Pub Special.
6. Christopher’s Restaurant
They’re known for their traditional falafel, but this version on naan looks like it’s to die for.
This Vietnamese noodle salad from Meadowlark gets us every time. Every. Single. Time.
8. Bar Dumaine
Okay, so technically this isn’t a dish, but we’d bet our bottom dollar we’re going to like the finished product.
9. Wicked ‘Wich of Dayton
Yeah so, we’re definitely going to need to track Wicked ‘Wich down.
The #YouGotBeef is making its triumphant return this week. With provolone, goat cheese, roast beef, Mike Sell's salt and pepper chips topped with strawberry preserves, its for sure going to be the flavor party you'll want to experience. Schedule is in our bio, can't wait to see you. #alwaysfresh #lunch #sandwich #daytonohio #foodtruck #shoplocal
The Starbucks Unicorn Frappuccino has NOTHING on these cupcakes from Cake, Hope and Love.
Published: Friday, November 03, 2017 @ 11:15 AM
— Almost everyone agrees that the traditional mix of spices, bread and other ingredients that's served at Thanksgiving is delicious.
But when it comes to what to call this yummy dish, people are divided. Is it stuffing, dressing or something else entirely? And does the way it's prepared make a difference in what it's called?
Lifestyle expert Martha Stewart says that although she can't remember anyone in her family actually stuffing the bird, she still calls it stuffing and argues there's no real difference between stuffing and dressing. Of course, she also describes its consistency as somewhere between a pudding and a custard, so Martha may not be the best source for this debate after all.
Southern Living says the difference between stuffing and dressing may come down to whether you say "y’all." Using Google Correlate, the site looked at the which states search for dressing recipes vs. stuffing and found that they don't overlap. If you're in the South, you're very likely to look for dressing recipes. Northern states are the biggest searchers for stuffing recipes. Needless to say, Southern Living declares itself as firmly on Team Dressing.
Reader's digest notes that the National Turkey Federation says the terms are used interchangeably.
Food Network mentions the traditional view of stuffing being cooked inside the bird and notes that both dressing and stuffing have the same ingredients. In a nod to regional differences, the article's author, who's from Michigan, says that her family's table always had several selections of what they called stuffing, although none were stuffed inside the bird.
In a Food & Wine article, Michelle Darrisaw, who grew up in Georgia, remembers having cornbread dressing at her family's table and says that boxed Stove Top stuffing is definitely dressing. When she went to college in Atlanta, she learned that some people – her peers from northern, northeastern or West Coast states – used the term stuffing. To further muddy the water, all her friends from Pennsylvania call it "filling."
Butterball even commissioned an infographic on the matter that shows the difference doesn’t necessarily come down to region.
Ultimately, if you're a purist, you may insist that dressing is cooked outside the bird and stuffing is cooked inside of it. If you're a Southerner, you probably call it dressing, no matter how it's prepared. And if you're from outside the South, you'll probably enjoy a serving of stuffing this Thanksgiving.
From: Food Network
Preheat oven to 375 degrees.
In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden-brown, about 6 to 8 minutes, and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse the onion flavor. Remove from the heat.
Put the cornbread in a large mixing bowl.
Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until they begin to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat.
Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy.
Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown and the dressing is set in the middle - about 30 minutes.
Roast Turkey with Wild Rice, Sausage and Apple Stuffing
From: Food Network
Combine the wild rice, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. Drain and set aside.
Adjust an oven rack to the lowest position and remove other racks. Preheat to 325 degrees.
Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper. Cook until the vegetables soften, about 5 minutes. Stir in sausage and cook about 5 minutes more. Stir the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the cavity. Loosely add the stuffing to the cavity, set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees and continue to roast until an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
Published: Tuesday, December 19, 2017 @ 3:22 PM
LEBANON — A Lebanon coffee shop and cafe is planning to extend its alcoholic offerings with a new liquor license.
Royce Cafe and Coffee House, already permitted to serve wine and champagne to customers at its Mulberry Street location, plans to add bottled craft beers to the menu with a D1 license.
Greg Grote said he applied for the license after receiving a letter from the Ohio Department of Commerce Division of Liquor Control alerting him to the availability of the license allowing him to add beer to a menu already featuring wine, hard cider and Mimosas.
“It’s been real good for us,” Grote said in between turns in the kitchen preparing food for customers to the Mulberry Street business. “Our biggest seller is Mimosas for breakfast.”
Grote operates the shop at 30 E. Mulberry St., while his wife Rhonda handles their other location inside the Lebanon Countryside YMCA, 1699 Deerfield Road.
They offer breakfast and lunch, as well as coffee and other libations.
Much as they did in obtaining their first liquor license from .
“We’re excited. People are asking for it,” Greg Grote said.
Simultaneously they are planning to open a new ground-floor party room, replacing a second-floor space to be redeveloped by landlord Oley Snowden as an apartment.
The new space should eliminate problems related to steep stairs leading to the second-floor space.
Last week, Lindsey Leberth, public information officer for the Division of Liquor Control, said the permit should be in the mail soon.
“They are working to issue and send that permit today,” she said on Dec. 18.
Once the added license is approved, beer tastings could be on tap.
“The options are endless,” he said.
Published: Saturday, December 26, 2015 @ 12:00 PM
Updated: Thursday, December 29, 2016 @ 2:48 PM
— We’ve seen this movie before.
Here we are again, prostrate on the couch with a head pounding from excess alcohol and heavy dehydration. Somehow, we lost ourselves last night between a bottle of red wine, or one too many Fireball shots, or the random Long Island Iced Tea.
Though it feels like we’ll never revive, there are ways to beat back the hangover beast. Your local bartenders have many tricks up their sleeve – they are, after all, used to nursing their customers – and themselves – back to health.
We asked a few of our neighborhood bartenders their most effective techniques. May they serve you well.
Vitamin Water, miso soup, Chinese buffet, booze
Vitamin Water Revive offers up the nutrients your hungover body craves. Photo source: Facebook
Amber Brady serves up delicious (and dangerous) cocktails at Lily’s Bistro, and offered up her step-by-step process for recovery:
“For me, hangover remedies are an intricate ritual of as many 'cures' as I can possibly ingest,” Brady said. Try one, some or all of the following with her recommendations:
A little bubbly could do the trick
The bubbles settle your stomach; the booze clears your head just enough to start functioning. Plus you feel fancy again. Photo source: Facebook
Corner Kitchen bartender Callie Young admits that she is “terrible at being hungover.”
“I usually just lay in bed all day,” she wrote. “If I do drink, it is champagne with grapefruit juice and then some Taco Bell.”
Fellow Corner Kitchen bartender Tess Vella also gave a rundown of her hangover cure routine.
Amateur hour: Dayton.com's personal cures
Two of many Dayton.com staff hangover cures: Angostura bitters mixed with ginger ale (Source: angostura.com) and pickles/pickle juice (Source: Claussen Pickles Facebook)
Lastly, we may not be bartenders in our day jobs, but several of us served plenty of time in the restaurant business to pick up a few tricks to getting the job done while feeling less than amazing. Plus, college. The following is a sampling of our staff recommendations.