Today in Taste Tests: Chain Sandwiches, Schweddy Balls, Foie Gras Doughnuts

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Ben & Jerry's
Not all that ballsy, as it happens
It seems that taste tests, like geese, travel in flocks. Or at least that's one way to account for the three that we've stumbled upon in the past six hours alone.

Over at Grub Street, No. 7 Sub's Tyler Kord sampled a chorus of meat sandwiches from the newly opened outposts of the Potbelly and Earl of Sandwich chains. He wasn't particularly enamored of either one: Both had roast beef sandwiches that tasted like "hot dogs," and the chef even went so far as to say he would "pay extra not to eat" Potbelly's greasy Italian sandwich. Earl of Sandwich came away as the lesser of the evils, thanks to a roast beef and cheddar sandwich that "tastes like roast beef, which is nice." You don't say.

Meanwhile, Gothamist busied itself comparing Do or Dine's much-hyped foie gras doughnuts to Faux Gras Doughnuts, a product of Dun-Well Doughnuts, which makes, yes, "artisanal vegan doughnuts handcrafted in NYC." Given the Gothamist reporter's taste for foie -- "it's savory fat mixed with sweet fat, what's not to love?" -- Do or Dine won, though the faux was rated "really, really delicious" if "a little too lentil-laden."

And finally, The Huffington Post took it upon itself to render judgment on Ben & Jerry's brand-new Schweddy Balls. The verdict? "There just aren't enough balls to go around"; "not enough balls for an ice cream whose main selling point is ballage"; "it would be better if there were more balls." Like Colonel Angus, sounds like it's an acquired taste ...


For more dining news, head to Fork in the Road, or follow us @ForkintheRoadVV.



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Dun-Well Doughnuts
Dun-Well Doughnuts

While we will always be cordial to others, even those who do not share our views, Dun-Well Doughnuts does not, in any way, support the Foie Gras doughnut by 'Do or Dine.' We were not "inspired" by their creation to make the Faux Gras Doughnut so much as we were motivated by disgust that mainstream chefs and foodies seem unable or unwilling to creatively explore kinder ingredients that satisfy similar tastes. It would seem that many chefs and foodies are so crass as to welcome the abhorrent cruelty inherent in Foie Gras production, and use it as a publicity tactic or a badge of honor in defiance of what they perceive as wholesome values of those who do not want to participate in torturing fowl.We were attempting to show sybarites who might enjoy something like a Foie Gras Doughnut that there are a myriad of ways to have decadence without cruelty, and there is so much creative innovation yet to be explored in the gastronomical realm. Make no mistake. Foie Gras is cruel, selfish, and unnecessary - regardless of it's taste. We think that one can be conscientious and still love food. Thank you for giving us this opportuinity to share what we do.

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