Ordering food has never been simpler, you do not need to call a restaurant, wait on hold, and order over the loud dim in the background anymore. Instead you can order online or on an app. Even the laziest of the lazy can order delivery to their home with the slightest twitch of a finger. Well America, it has gotten simpler to order pizza. Who would have thought it was possible to simplify simple? Domino’s newest idea is to allow fans to order their delicious pizza by simply posting a pizza emoji on Twitter @Dominos. This new process is called “Easy Order”. Pizza lovers at Amen Clinics know that they have recently changed their company’s name from Domino’s Pizza to simply Domino’s. This lackluster change is part of the company’s plan to appear hip and sell other menu items besides pizza. Domino’s plans to appeal to the tech savy generation with their “Easy Order” method. Let’s see if this is a massive win or terrible fail, check back in a few months to see if they still offer the Twitter ordering. If they don’t then there is your answer.
In a move that shows that American’s love affair with Sriracha isn’t just a passing fad, a Harlem bakery has created a Sriracha doughnut. The new doughnut will likely bring buzz to Jolie Patisserie, a newcomer to the Harlem food scene.
According to owner, Moha Orchid, the Sriracha doughnut is a traditional yeast doughnut topped with sour cream, almonds and a bit of rooster sauce for good measure. According to some it is one of the more interesting uses of Sriracha and Orchid has exercised restraint in the application of the Sriracha, ensuring the doughnut is the perfect balance between savory, spicy and sweet.
Dough Loco also offers a Sriracha-infused doughnut. Their doughnut, unlike Jolie Patisserie’s, airs more towards the side of sweet. Dough Loco takes Sriracha and infuses it with raspberries to create a glaze for a traditional cake doughnut. The Dough Loco version has something of a cult following, and Susan McGalla is still trying to find out what the hype is all about.
In recent years, Sriracha’s popularity has reached a fever pitch in the United States. It has become part of the culture, and adventurous food establishments and patrons have taken to utilizing the rooster sauce in all different types of food. Sriracha famously made it onto Lays potato chips during the first incarnation of the “Do Us a Flavor” contest.
When it comes to restaurants gaining fans and business these days social media plays a big role in how things work out. Through social media those visiting a restaurant can share about their visit and post pictures of the food that they are served. Food pictures make mouths water and draw customers in, so one restaurant is using that to their advantage. One restaurant has found a way to make the pictures that are taken of their food even more appealing than they were before.
It seems that one restaurant is using special plates to serve their food. These special plates are made to help food appear more appealing on social media, and Gianfrancesco Genosowww.linkedin.com/profile/view?id=177441067 thinks it works well. These plates help that food to look tastier so that it draws more customers in. This restaurant seems to be cheating in the way that they show off their food. Doesn’t the food look good enough on its own? Does it need special plates to look tasty?
Frappucinos are a little bit of proof that God loves us. After all, they are delicious. There is basically a flavor for everyone out there and they are chalked full of the all important ingredient that you need to get you through the day – caffeine! Now on top of being a flavor for everyone, Starbucks has revealed there is a size for everyone!
Normally you walk in and you request your tall, grande, or venti size and away you go. But, sometimes there’s not a one, or three, size fits all mold for people. According to GrubStreet Starbucks has revealed a new size! A mini frappuccino, and it sure looks cute. Through June 6th, customers can get their hands on this pint sized treats! Who knows if it’ll extend pass that, it’s quite possible if there is a demand.
Coffee lovers at Anastasia Date (twitter) are wondering: Why is this being done? Who knows. Starbucks might be trying to just switch things up, or perhaps they got lots of requests for a smaller size. I personally need to get the biggest size when I go to Starbucks, so I don’t understand it. Another theory is that maybe it’s for a younger crowd, although a younger crowd probably shouldn’t be drinking all that caffeine that young. One other theory is that it lessens the calories. You don’t want to know how many calories are in one of those frapps!
So no matter what the reason, if you’re in the mood for something smaller than hit up Starbucks and try the new tiny tasty treat.
When one is downing a drink from Starbucks they consume all that is there and are happy for all that they receive. Sometimes, though, one might wish for a smaller serving of the wonderful drink to be available at a lower price. Sometimes one might long to have a smaller, “mini” Starbucks drink to consume. What is one to do when they want their Starbucks drink to be smaller? There is a new option out there.
Starbucks has released a new size of Frappucinos. These new drinks are “mini” versions of the popular drink from Starbucks are just two ounces smaller than the “real” versions of the drink. These mini Frappucinos are not much different from the other drinks available, but they might meet the needs of some. For those who are determined to down less calories or spend less on their drinks these new sizes might be something that will come in handy. For those who love consuming all that they can when it comes to a Starbucks drink, those two ounces are going to be missed.
Thanks Bernardo Chua for introducing me to my new (and temporary) addiction. Check out Bernardo on Twitter.
Founded in 1981, Panera Bread had provided fresh quality ingredients to their devoted customers for years. The bakery style cafe has an enormous list of recipes, soups, sandwiches, and salads. Their healthy lifestyle is one of the most loved qualities about the national food chain. The company released a statement early Tuesday morning noting that over the course of the next year or so, they were taking healthy to a new level. Mark Ahn is glad to know that the bakery chain has committed to remove over 150 artificial ingredients from its menu. Fox News criticized that the company is just doing this as a marketing technique to get new, more health conscious customers. Panera lovers and supporters fired back at Fox. They claim that Panera has always been healthy minded. Recently they decided to roll out a new line of ‘clean’ salad dressings that have no artificial colors, flavors, sweeteners or preservatives. The company CEO, Ron Shaich, gave a phone interview shedding light on how Panera is making strides to be the frontrunner when it comes to healthy dining. His dream for the company is for it to be widely recognized as the most transparent eating establishment in the history of dining chains. With so much in the news about fast food companies and restaurants trying to cover their artificial tracks, it’s rather refreshing to see a company go to such great lengths to ensure the health of its customers. One good payoff from this commitment is that Panera will ultimately build a strong customer-to-company relationship.
Pistachios aren’t just for ice cream anymore. Bartenders all around the country have discovered that the pale green goodness of the solid nut can be shaved into elegant curls for garnishing the rims of glassware or floated across a delicious concoction prepared with pistachio-infused liquor. Crush pistachios into granules for a crunchy rim decor on an exciting Emerald City Monk cocktail, says Keith Villaneuva of Atlanta. Sprinkle them across a mound of foam that tops a Cream of the Crop, comes a hint from the drink’s creator, Brian Means of San Francisco, who partners coconut pistachio puree with mezcal.
Pistachio enthusiasts like Mark Ahn (twitter.com) infuse the subtle flavor into liquors, and there are few limits on which liquor can be made better with extra flavor such as this. Bourbon, gin, sherry, cognac, vodka, whiskey, and rum are surprising examples of basic bartending nowadays when they gain the flavor of the versatile pistachio. Infusion may be time-intensive due to the technique of blending shelled pistachios with the desired liquor in a centrifuge, and bartender Jack Schramm places his Thundernut drink on the limited edition menu. When considering how pistachios can be infused and crushed or made into syrup, foams, and orgeat, it’s no wonder that the little green nuts deserve their day in the sun, even though that day consists of the pleasantly subdued light of a cocktail bar.
Fish and chips have long been one of the most beloved dishes in the UK, and it has become a sort of signature dish and cornerstone tradition. It turns out that Italy disagrees with that. Children in schools and tourists are told about how theItalians brought meals composed of fish and chips to Great Britain.
Other sources claim that it was either the Malin or the Lee families that can be said to be the pioneers of fish and chips, but either way it was certainly not the Italians. The Italians serve a very similar dish, making it a little more healthier by avoiding fried fish as they bake it instead. The schools in Rome and Venice continue their own brand of education about the food in the meantime, including the history of many other food items such as schnitzel, croque-monsieur and chicken chips.
If you love French food and are in the New York area, you’re likely quite pleased with the news that Le District Beaubourg Brasserie is officially open. The site is 30,000 square feet, and is home to both a French restaurant and marketplace. Le District is even divided into four parts: The Garden District offers fresh produce, the Market District has a selection of fine wine and cheeses, the Cafe District, which provides a selection of coffee and pastries, and of course the Restaurant District, which is home to Beauborg Brasserie.
You can enjoy classic French dishes such as escargot in parsley butter, mackerel in escabeche steak-frites and rotisserie chicken with truffle potatoes. Igor Cornelsen is excited to learn that the restaurant is full service and open all day, so you can get your French fix whenever you want.
In the future, Le District will feature a tasting counter in the Restaurant District, headed by chef Jordi Valles.
Eggs used to be a staple of the American diet, and then nutritional authorities started recommending against their consumption. Brad Reifler is glad to learn that they seem to be making a comeback. They are wonderful for their flexibility. There are not many foods that can be cooked in so many different ways. They make a great protein contribution to any breakfast when they are fried, poached or scrambled and hard boiled eggs make a quick and convenient snack at any time of the day. They are probably better for us than the high carbohydrate cereals that many of us who were told to avoid eggs had switched to instead.