Blogroll Gazette: Lobster Rolls and Egg White Cocktails

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Clarissa Wei
This week in food blogs ...

Serious Eats eats 19 lobster rolls. [Serious Eats]

Eddie Huang and Francis Lam talk about whether or not it is fair for chefs to cook other cultures' food. "A huge part of the reason I opened Baohaus is because everyone thought Momofuku pork buns were the original and it pissed me off," Huang says. [Gilt Taste]

Why egg white cocktails can be gross (and how to make them good every time): "Frizell said the secret was using less egg white. Most people are turned off by egg white cocktails because they've had drinks made with too much of it, he explained, which can leave a dry, powdery film in your mouth. [Bon Appetit]

100 million Doritos Locos Tacos were sold during the first 10 weeks following the national launch: "To put some perspective on the 100 million tacos sold, Taco Bell notes that McDonald's sold its first 100 million burgers in 1958 - 18 years after the first McDonald's burger stand opened, and three years after Ray Kroc started his first McDonald's franchise." [The Consumerist]

The top ten junk food advertisements targeted at kids. [Amateur Gourmet]

Food Republic examines whether or not salt is unhealthy: "But regardless of your stance on salt, a large part of deciding whether or not to cut back on it hinges on your ability to determine where sodium is lurking in everyday foods." [Food Republic]


Contact me here or follow me @dearclarissa. To keep up with all of our food coverage go to Fork in The Road or follow us on Twitter @ForkintheRoadVV.



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