When fried mac and cheese isn’t hot enough, there’s this from Burger King

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. 

>> RELATED: Victor’s Taco Shop owner insists he’s not stalking Taco Bell

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. 

>>Meet the Chizza, a pizza with a fried chicken crust

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.) 

>>Taco Bell introduced first chips made entirely from fried chicken

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

“The Ultimate Cheesy Crust Pizza is the perfect addition to upcoming holiday festivities, because we believe there are no better times than those shared over a fun and delicious meal together.”

10 of the most drool-worthy Instagram posts from local restaurants

Published: Sunday, April 30, 2017 @ 6:00 AM

After launching a sucessful “All-You-Can-Eat” crab special on Fridays during Lent, Basil’s on Market’s downtown Dayton restaurant has decided to bring back the special offer.

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. 

>> All-you-can-eat crab offer returns to Basil’s

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. 

>> New Mudlick Tap House ‘so close we can almost taste it’

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

>> Eat your way through these 6 foodie events

4. Lily’s Bistro

If that burger didn’t look good enough on its own, the refreshing cucumber gimlet is what REALLY sold us. 

>> Lily’s Bistro expands weekend brunch, has a new spring menu

5. The Dublin Pub 

A Ruck with a side of pub fries? You might as well call it the Dub Pub Special. 

Celebrate #nationalpretzelday with a Ruck! 😋

A post shared by Dublin Pub (@thedublinpub) on

>> Dublin Pub fries voted Best in Dayton

6. Christopher’s Restaurant

They’re known for their traditional falafel, but this version on naan looks like it’s to die for.

>> Christopher's Restaurant serves up home cooking at friendly prices

7. Meadowlark

This Vietnamese noodle salad from Meadowlark gets us every time. Every. Single. Time. 

This salad takes me to my happy place!

A post shared by Meadowlark Restaurant (@meadowlark_restaurant) on

>> Daytonian of the Week: Meadowlark’s Elizabeth Wiley

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.

We open at 11! We can help you start your week off the right way!

A post shared by Bar Dumaine (@bardumaine) on

>> Bar Dumaine reveals its new menu

9. Wicked ‘Wich of Dayton 

Yeah so, we’re definitely going to need to track Wicked ‘Wich down. 

>> The best upcoming food truck events in 2017

10. Cake, Hope and Love 

The Starbucks Unicorn Frappuccino has NOTHING on these cupcakes from Cake, Hope and Love.

Unicorn cupcakes!

A post shared by Cake, Hope, & Love (@cakehopeandlove) on

Stuffing vs. dressing: Is there really a difference?

Published: Friday, November 03, 2017 @ 11:15 AM

Is it stuffing, dressing or something else entirely? Lifestyle expert Martha Stewart says there's no real difference between stuffing and dressing Southern Living says the difference between stuffing and dressing may come down to geography If you're in the South, you're likely to look for dressing recipes. Northern states are the biggest searchers for stuffing recipes Both dressing and stuffing have the same ingredients If you're a purist, you may insist that dressing is cooked outside the bird and stuff

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?

RELATED: 6 easy side dishes anyone can make for Thanksgiving Day

Below, liftestyle experts from Martha Stewart to writers at Southern Living weigh in and take sides in the stuffing vs. dressing debate:

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.

This is Christina Terriquez’ fig, walnut and dried cranberry cornbread dressing. Laura Skelding / American-Statesman(American-Statesman Staff)

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.


The verdict

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.

Some people consider stuffing to be only what's cooked inside of the turkey.(For the AJC)

The following recipes show how to make the dish, cooked inside and outside the bird:

Cornbread Dressing

From: Food Network

Ingredients

  • 8 tablespoons butter, divided
  • 1 large Vidalia or Spanish onion, chopped (about 1 cup)
  • Kosher salt and freshly cracked black pepper
  • ¾ cup water
  • 6 cups cubed (1-inch pieces) store-bought or homemade cornbread (about 1 pound)
  • 1/3 cup fresh sage leaves (about 12) with stems removed
  • 2 large eggs, beaten

Directions

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

Ingredients

Stuffing

  • 1 cup wild rice
  • 3 cups water
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 cooking apple, such as a Golden Delicious, Gravenstein or Rome, peeled, cored and chopped
  • 2 ribs celery with leaves, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh thyme leaves, minced
  • Pinch ground mace or nutmeg
  • Freshly ground black pepper
  • 1/2 pound fresh Italian-style turkey sausage, casings removed
  • 1/2 cup pecan pieces, toasted
  • 1/4 cup freshly chopped flat-leaf parsley                              Turkey
  • 1 (8 to 10 pound) turkey, fresh or thawed
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 teaspoons poultry seasoning
  • Kosher salt and freshly ground black pepper

Directions

Stuffing

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.)

Turkey

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.

Related: More Christmas dinner recipes and food ideas

Lebanon coffee shop, cafe to add beer to menu

Published: Tuesday, December 19, 2017 @ 3:22 PM


            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.
            Lawrence Budd
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.(Lawrence Budd)

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.

MORE: Waynesville cafe wants to add wine, liquor bar

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.

MORE: Pedestrian plaza proposed in downtown Lebanon

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.

MORE: Dayton coffee shop seeks liquor license

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.

Nurse your hangover with help from Dayton's bartenders

Published: Saturday, December 26, 2015 @ 12:00 PM
Updated: Thursday, December 29, 2016 @ 2:48 PM

5 Secret Hangover Cures

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:

     
  • "Revive" Vitamin Water. "This is a must. This purple potion is packed full of B vitamins, potassium and electrolytes. All things your body is begging for. If the store is out, shed a single tear and get another flavor; however, Revive is where it's at."
  • Coconut water. "Tons of electrolytes and hydration goodness. Just pound one. Sure way to get some moisture back into your poor dehydrated body."
  • Miso soup. "I know the sodium is a throw off here, but it actually helps you retain water. Lots of good vitamins and minerals here too, plus it's just a feel good soup."
  • Tons of water. "You should be drinking water throughout your boozy adventures, but let's be real, that rarely happens. So at the very least, chug as much as you can before bed. Then chug one more glass. When you wake up, drink it all day. Force yourself. After your Revive and coconut water, of course."
  •  Food. "Once you can eat, feed the beast. When the battle of the hangover comes to the point where I can eat, I eat tons of food. Preferably Chinese buffet, or if I'm not capable of removing myself from my cave of shame, get Chinese delivery. Go all out. You’re going to need to eat it like three times that day."
  • The classic hair of the dog. "This isn't always possible, especially if you are also nursing a 'shameover' and you've done or said things that will not allow you to be seen in public for a few days. However, if you can, my go-to hangover booze is a shot of whiskey, a beermosa, or at Lily’s, we offer the fine cocktail "Corpse Reviver #2,” (made with Citadelle gin, Lillet blanc, lemon juice, orange liqueur, Pernod rinse, and Luxardo cherry garnish). However, it comes with the warning that too many will just put you back where you started. It's delicious and one or two of these really does help ease the pain!"

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.

     
  • "First of all, a shower is essential. It sounds terrible, but once you get in there, let the steam hit you, and reflect on your bad decisions from the night before; you can wash it all away and start again.
  • Second, champagne. I don’t like to muddy something already perfect with fruit juice, so no mimosas for me.
  • Third, a runny egg – in ramen doesn’t hurt.
  • Fourth: I must spend the rest of the day horizontal. Hulu is my friend."

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.

     
  • "Smart Water. Lots of it. If you have pickles in the fridge, sip that pickle juice. Fill your belly with Stouffer’s Macaroni and Cheese. But the all-time winner when you need to revive in a hurry is a glass of ginger ale with a few dashes of Angostura bitters, any flavor. At almost 45 percent alcohol, even just a touch of these bitters will bring you back to life."
  • "Two huge glasses of water and Tylenol before bed. Also, Gatorade the next day, especially if you were too drunk to remember to drink water and have Tylenol before bed."
  • "Bagels and Bloody Marys. Plus, heavy lounging and Netflix."
  • "Dry Life cereal and Gatorade. If you can afford it, upgrade to Pedialyte: world of difference. They even make Pedialyte popsicles and suckers."
From the Dayton.com Staff to all of you: Good luck, and speedy recoveries.