Fab goes around New York to present his favorite spots. This episode features Lower East Side’s restaurant “Sons Of Essex”
It’s like the Brett Favre of fast food.
McDonald’s announced on Monday that the McRib, usually available only when individual restaurants feel like making it, will be sold at all U.S. locations through Nov. 14.
The boneless patty, dressed with onions, pickle slices and barbecue sauce, was introduced nationally in 1982, developed after the company’s then-president decided to add pork to the menu.
Improbably, the McRib has a cult following spanning Facebook groups and Twitter tags. There’s even a McRib Locator, a website where true believers can report McRib sightings and even truer believers can take a road trip when one shows up within driving distance.
Like all cult favorites, the sandwich was not initially popular outside the Midwest and was removed in 1985 as McDonald’s executives determined that pork is not eaten frequently enough in the U.S. to stay on the menu.
Since then, the sandwich has resurfaced intermittently, and to much fanfare each time. Some highlights of its storied past include:
It seems that part of the sandwich’s appeal is its elusiveness, a quality that McDonald’s plans to maintain.
“Bringing it back every so often adds to the excitement,” Marta Fearon, McDonald’s U.S. marketing director,told USA Today.
Keeping true to form, Fearon said it is not known if McRib will be back next year. “It’s too early to speculate,” she said.
This one is for the foodies with a burger fetish. For the weight watchers, great motivation for the workout session. I need to give it to my girl as a workout tape, you should see her folks; her middle name is burger. Besides that, it has little gore but worth the watch, check it outski!!
Is everything called the Facebook of blank nowadays, what ever happened to the ithis or ithat? We’ve come a long way and now its time for the foodies to get into weird conversations about their recipes or meals as the Facebookers do (if I had a dollar for every phrase I coin I will still be poor). We’ll see members talking bad about recipes and so forth, however, members will start off with nice pleasantries that later will transform into food wars. I can see it now. We are in the microwave age, so things are hot for two seconds. Lets see how Foodily gets it done. I dated this Japanese-American chick once and I swear, she was the first person I heard use this word foodie. She was dead set on taking me to Bobo on 10th and 7th, she kept raving about their food. Hey Constance, I’m a little pickish, you thing we can do Bobo today?
“What do you want to eat?”
It’s one of the most common questions we ask every day. But while the foodie media answers this on television, on the web and in blogs, the ever-growing world of social media has yet to tap in to foodie market.
Enter Foodily, a sleek and comprehensive recipe and ingredient search engine with impressive social integration. The startup, which was founded by two former Yahoo! employees, aggregates millions of recipes from all over the web. In comparison, other leading recipe sites like AllRecipes.com, index about 50,000.
When searching for an ingredient or dish on Foodily, your results are displayed in a cool, sideways-scrolling interface that shows a photo of the dish, the recipe and where it came from (recipes are sourced from commercial sites like Epicurious and from popular food blogs, a special addition that other recipe aggregators lack).
The real triumph here is that the search engine can be as broad or as narrow as you want. Don’t like the taste of cilantro? Search for tacos without them. Don’t have cumin in your spice rack? You can hide all recipes that include cumin and keep searching for that perfect taco ’til your heart’s content.
Super search capabilities aside, Foodily is getting all the buzz for its deep Facebook integration, and rightfully so. After all, eating, like Facebook, is quite a social experience. If you’re logged in to Facebook, you’ll see the recipes your friends like. And if you favorite a recipe, it will show up that you’ve “liked” it on Facebook. Foodily also lets you plan a meal, create a menu and invite friends to join you via Facebook, a feature that’s bound to be useful for planning potlucks or holidays.
While other sites like Yelp, Groupon and Grubwithus all touch on elements of foodie networking, Foodily is the first food site to truly go social. And with its plans to stay ad-free by using coupons that are paired with search results as a revenue source, we’re even more compelled to dig in.
This survey serves no purpose but they do it anyway; it looks like the old crew over there by Crains just wanted something to do. Hey Ronnie, I can contribute with a couple of articles. Sex over chocolate? That’s a given. I’m not sure I know any woman who rather have chocolate over good sex every week. I think we guys figured out the results of this survey before they even did it. Of course, the survey did shed some light on some important numbers if you’re a marketer or have any service/product that applies. I guess I could use some of the data for Synamatiq‘s own marketing mix. And like always we’re taking the cash cow formula. Okay, enough with the blabber my friend let the people read for themselves:
BATAVIA, Ohio (AdAge.com) — Given a choice between great sex every week for five years and free chocolate every week for five years, U.S. women pick sex by a 73% to 27% margin. But by a considerably higher margin women choose a lump sum of $1,000 in cash over the weekly chocolate — 91% to 9% — according to a new tracking survey by Saatchi Wellness and Time Inc.
This may provide clues for Valentine’s Day gift selection, but it also signals a turn for the beauty industry, because part of what women would like to spend that extra $1,000 on is, apparently, beauty products, after two years of the beauty industry struggling at all levels.
Saatchi believes its annual tracking survey of 1,000 U.S. women heralds a “Me-Covery” in which women are finally tired of scrimping on things that affect their looks.
The survey found 36% of women are putting a greater priority on their appearance, vs. only 15% who are downgrading appearance as a priority. And 40% of women now say they’re taking better care of their skin, up from only 16% who said that in a similar survey in 2009.
Similarly, the percent of women who said they’re buying more anti-aging products more than quadrupled to 22% in 2010 from 5% in 2009. Salons stand to fare better, too. In 2009, 31% of women said they’d switched from having their hair colored at salons to having it colored at home. In 2010, only 13% of women said that.
Those attitudes are reflected in real-world spending patterns, too, as NPD Group last week reported the prestige beauty business grew 4% last year, ending two years of decline. And several mass categories that had been flat or declining in recent years, including shampoos and conditioners, began showing growth again last year, according to SymphonyIRI data from Deutsche Bank.
Increasingly, women also equate nutrition with beauty and wellness, said Ned Russell, managing director of Saatchi Wellness, and 2010 was a year for starting healthy eating habits, he said, with 60% of women saying they’re eating more fruits and vegetables, 50% saying they’re eating fewer fatty foods and 39% eating fewer sweets — hence part of that low score for chocolate vs. sex and money.
“It’s like woman are saying, ‘Damn it, I want to be happy again,’” Mr. Russell said. “Times may be uncertain, but I’m going to move on and enjoy myself. They’re saying ‘I’m over it.’”
Mr. Russell said the shift toward equating health with beauty is dramatic from year to year and surprising, too, with women increasingly equating oral care with beauty.
Saatchi Wellness sibling Saatchi & Saatchi works on Procter & Gamble Co.’s Crest, which made a beauty-focused play last year with the launch of its 3-D White line. But while that was an apparent success, Mr. Russell said he believes the shift in thinking also signals that another P&G brand handled by Saatchi — Olay — should also consider a move into oral care.
The Hip-Hop Recipe Book
The hip-hop world and the culinary realm have always been closer than you might think. Maybe it’s just that food is a handy metaphorical tool for romantic conquest and desirability, or that the jump from eating sardines for dinner to sippin’ champagne when you’re thirsty (like Biggie proclaimed) is a universally understood shorthand for getting really, really rich, but good food and hip-hop lyrics have often gone hand in hand. Consider that the Sugarhill Gang’s “Rapper’s Delight,” often thought to be the first cohesive hip-hop song, has a whole section devoted to a bad meal at a friend’s house (“The macaroni’s soggy, the peas are mushed/ And the chicken tastes like wood.”)
Perhaps because the new Kanye West and Jay-Z single is titled “H.A.M.” and there’s now an entire Tumblr dedicated to changing Yeezy lyrics into food-related rhymes, we got to thinking about what culinary tips we can pick up from rap songs. So, without further ado, a compendium of recipes and and cooking instructions culled from hip-hop lyrics.
Hmmm, I wonder if this will get Cindy to spend the night? I betta get crackin’, I need these to be express shipped, right away. It will be the topic in the morning after I tell her, I got them from my Aunt in Switzerland. My new motto, “some ecookie for some nookie.” Snookie if this sounds like a line from your new book, holla at me girl!
Designer: Victor Lopes Mascarenhas & Rodrigo Maia
I guess BP and McDonald’s co-created McNuggets,
What kid doesn’t love McDonald’s Chicken McNuggets? The white meat chunks are tasty and perfect for little mouths and hands. And while most parents are aware that McNuggets aren’t perfectly healthy, they probably don’t know exactly what goes into making them.
CNN has revealed that the fast-food chain makes this popular menu item with the chemical preservative tBHQ, tertiary butylhydroquinone, a petroleum-based product. Mcnuggets also contain dimethylpolysiloxane, “an anti-foaming agent” also used in Silly Putty.
Across the Atlantic in Britain, McNuggets don’t contain these chemicals and they’re less fattening.
McDonald’s says the differences are based on the local tastes: In the United States, McNuggets are coated and then cooked, in the United Kingdom, they are cooked and then coated. As a result, the British McNuggets absorb less oil and have less fat.
Dimethylpolysiloxane is used as a matter of safety to keep the oil from foaming, [Lisa McComb, who handles global media relations for McDonald's,] says. The chemical is a form of silicone also used in cosmetics and Silly Putty. A review of animal studies by The World Health Organization found no adverse health effects associated with dimethylpolysiloxane.
TBHQ is a preservative for vegetable oils and animal fats, limited to .02 percent of the oil in the nugget. One gram (one-thirtieth of an ounce) can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse,” according to “A Consumer’s Dictionary of Food Additives.”
READ MORE: http://www.sfgate.com/cgi-bin/blogs/sfmoms/detail?entry_id=66729#ixzz11VKUjsIq
Posted by: Deano