1. Doing this to a perfectly good matzoh ball:
There’s a place for bacon. It’s not here.
3. Serving this “kosher for Passover” school lunch option:
So, so close.
8. Putting together a seder plate this way:
It’s the thought that counts, but where is the shank bone and why is there a cactus?
10. Organizing the shelves at Whole Food like so:
They’re clearly not up on their Chametz rules.
11. Having a cheeseburger for Passover lunch:
At least they’re using Matzoh instead of bread?
We’re all still trying to figure out exactly where food fits into the wonderful world of Vine, Twitter’s new video sharing platform … except one man, who just gets it: RiFF RAFF. The Houston rapper, who (sort of) (arguably) inspired James Franco’s character in Spring Breakers, pretty much has it down. The following is a carefully curated archive of his greatest, most delicious cinematic masterpieces.
Many great science fiction novels present us with futures where capitalism has gone awry. Huge, international companies run the world, buying and selling anything they like with reckless abandon. Well, the future is now, ladies and gentlemen, because the food and drink companies we view as nothing more than the providers of our delicious treats are much more powerful than you realize. For example, did you know that…
10 They Break Down Language Barriers
Imagine you’re in a foreign country. You don’t know the city, you don’t know the people and most unnervingly, you don’t know the language. It’s hot and you are dying for a Coke. But how do you order one when you don’t know how to speak to the shopkeeper? Cultures differ drastically, even with the simplest of things. So what possible chance do you have of guessing how to order your desired fizzy beverage? Apparently you just say ‘Coca-Cola’. An international survey revealed that the words ‘Coca-Cola’ were the second most universally understood term on the planet, losing only to the positive affirmation ‘OK’.
9 They are Multiplying Rapidly
Sometimes it seems like a new fast food or café chain opens every day. Well it seems that way because it’s true. KFC is planning to open one hundred new stores every year in India until 2015. In the last few years McDonalds has opened an average of one new store every day in China. Between 1987 and the mid 2000s Starbucks opened an average of two stores every day. They famously were ridiculed for what seemed like too rapid a growth and many stores were closed down. But that didn’t seem to phase them, at the end of 2012 plans were announced to open more stores in America—approximately 3000 more.
8 They have Economies Bigger Than Countries
GDP stands for Gross Domestic Product and countries are often ranked this way, with the list giving rough ideas and estimations of a nation’s wealth. But the GDP of developing and third world countries aren’t just dwarfed by the GDPs of large Western nations—they’re sometimes significantly smaller than the GDP of individual companies.
In 2010, McDonald’s’ revenue was larger than the country of Latvia’s entire GDP. Oman, a small country bordering Saudi Arabia has a GDP smaller than the revenue of Pepsi, with a difference of over two billion dollars.
7 They Feed Our Armies
Surely one of the worst things about living on an army base would be the food, right? Not if you like Burger King. In the 1980s, Burger King received a major contract with the US Army and Air Force and to this day just about every key Army and Air Force base plays host to a Burger King restaurant.
And that isn’t just the bases located in America, even the Kandahar Air Field in Afghanistan has one. Though it was closed in 2010 due to suggestions that it took up space that could be used for mail or ammunition, a drop in soldier morale brought about the BK’s return in 2012. And if the soldiers get tired of Burger King? Not an issue, there’s also a Popeye’s Chicken and a Pizza Hut.
6They Have Absurd Amounts of Products
Most people know that Coca-Cola don’t just make Coca-Cola. There’s Coke Zero, Diet Coke, Vanilla Coke, heck even Coke two was a thing. And on top of that, Coke also distributes Dasani bottled water, Vitamin water, and Poweraid. So with all the diet, new flavors and sugar free options of their most known drinks the number of beverages the company actually has on offer rises pretty dramatically, but how many drinks would you guess they sell worldwide? Twenty? Fifty? Try three and a half thousand.
5 They are Bigger Than Religion
Religion is relatively universal. It frequently transcends languages and is present in some way all over the world. Individual pieces of religious symbolism, however, are apparently not as recognized around the world as fast food symbolism.
In various studies the McDonalds ‘golden arches’ logo was more recognizable than the Christian cross. Other studies as well as scenes from the 2004 film ‘Supersize Me’ have shown that most American children will recognize fast food mascots such as Ronald McDonald and Wendy but will be unable to identify religious characters such as Jesus.
4 They Give you the Illusion of Choice
Who would you rather give money to Kentucky Fried Chicken, Pizza Hut or Taco Bell? Well it doesn’t really matter because all three are owned by the same company: Yum! Brands Inc.
Many familiar companies have a hand in a much more varied range of products than you would expect. Pepsi Co owns Quaker oats, which means it owns a huge variety of cereals, rice snacks, pasta dishes and even baking mixes. Pepsi also owns several chip companies and even some types of coffee.
But hey, maybe those types of products aren’t your thing, so you’re gonna completely ignore Pepsi by sitting home and enjoying a nice cup of Lipton Tea. Yeah, you see where this is going: Pepsi owns Lipton too.
3 They’ll Completely Change their Product
Most products have a certain demographic. If what you’re selling doesn’t match everyone’s needs there’s not much you can do right? Well, most fast food companies are happy to completely change their image, even if it make them unrecognizable.
For example, KFC is hugely popular in China, but it’s not KFC as you might know it. Chinese KFC stores often serve shrimp burgers, fried dough sticks, egg tarts and soy drinks as well as a huge list of other foods specific to China.
What if you’re a company wanting to open a store in a country where the food you are famous for is religiously banned? No problem, just get rid of it completely. Many Indian McDonald’s stores don’t sell beef or pork products at all. In fact the first vegetarian only McDonald’s is set to open in India within the next year.
2 They Convinced us Water is Bad
Water is pretty essential to the whole ‘being alive’ thing, which is why most people have it on tap, basically for free. And that’s bad for companies trying to sell you beverages of their own.
Robert S. Morrison, chairman of Pepsi Co., apparently said that tap water was his company’s biggest enemy, and the H2NO campaign planned to do something about it.
Founded by Coca-Cola, the H2NO operation sought to dissuade people from ordering (free) tap water in favor of more enjoyable (that is, profitable) beverages. It’s aim was to convince people tap water was boring, and what’s worse is that it started to work. Olive Gardens restaurants took part in the campaign, attempting to convince people to avoid tap water and drink soda instead.
1 They Want to Hire Everyone
Are you a teenager living in Brazil? If so, you probably work at McDonalds. McDonalds has gathered a huge following amongst the youth of Brazil, to the point that the company has become the leading private-sector employer, with over 36,000 Brazilians working under the name. Of those employees almost 90 percent are under 21 years old.
But don’t think those astonishing numbers are specific to Brazil. McDonalds announced plans to hire more than 75,000 new employees in China over the next year. In America fast food companies are also the go to job for youngsters, in fact it is estimated that one in eight people have been employed at McDonalds at some point in their lifetime.
Wine gadgets — stuff like aerators, fridge-sized preservation systems, and wildly elaborate bottle openers — are generally worthy of suspicion, targeted toward wine hobbyists who are either too gullible to know better or too flush with disposable income to care. (If you’re tempted by this tiny $500 wine sarcophagus, perhaps I could interest you in several other items in the latest Skymall catalog?)
So it’s easy to be skeptical of the Coravin, a product launched last July that has been described by voices across the wine establishment as “transformational,” “revolutionary,” and “a threshold in the wine industry over which we have passed, and will never return.” Those are words that raise eyebrows — especially when they’re attached to something with a $300 price tag.
This white whale of wine gadgets does a seemingly impossible thing: It lets you pour wine from a bottle without damaging or removing the cork, and preserves the wine left in the bottle by replacing the empty space with inert argon gas. In theory, this lets the wine continue aging peacefully without spoiling for as long as you want — even if it’s 15 years. That’s important because a bottle of wine, once opened, goes bad fast (unlike, say, a bottle of Scotch). As soon as you pop the cork, a chemical reaction with oxygen starts to change the flavor, and within a few days the wine can go from incredible to undrinkable.
Anything that promises to not just slow down but skirt the oxidation problem entirely could make a huge difference for restaurants — they won’t have to rush to sell an open bottle by the glass before it goes bad — and for any human who wants to try a wine without polishing off (or paying for) the whole bottle. Wine sales reps, who have to offer small samples to lots of different people, and sommelier students learning to identify countless varieties of wine also have reason to be excited. But does it really work? And if it does, is it as big a deal as people seem to think?
Gadget in hand, Coravin inventor and company founder Greg Lambrecht met me for a tasting so I could see for myself. We met at Costata, a newish steakhouse in downtown Manhattan where beverage director (and Coravin convert) Hristo Zisovski was on hand to show the device in action and lend certified-sommelier credibility to the proceedings.
Despite his credentials (two engineering degrees from MIT and decades spent inventing high-tech medical devices), Lambrecht doesn’t in any way play the high-minded scientist. He’s an energetic man in his forties with floppy hair and a big, boyish grin, and an enthusiastic and articulate prophet of his gadget gospel. He makes seemingly involuntary little happiness noises (“oof!”) every time he sticks his nose into a glass of really good wine.
The design, which Lambrecht worked on in his Boston basement for more than 14 years and saw through upwards of 20 prototypes, has a fascinating but slightly unsettling medical pedigree. It revolves around a sharp medical-grade needle, originally designed to be able to repeatedly pierce patients’ skin and access a spinal implant underneath without doing damage. Lambrecht, who was struggling to finish bottles of wine before they went bad without help from his then-pregnant wife, had a lightbulb moment: “In medicine, we get past things that are damaged by air by sticking needles through the septum and drawing it out. I thought, It’s the same thing.”
Cork, like human skin, naturally springs back together when pressed or cut. The needle used in the Coravin is hollow but “non-coring,” meaning that the center channel, which lets argon gas into and wine out of the bottle, ends in a little hole on the side of the needle, not the front. And that means that as soon as you take the needle out, the hole disappears as if it had never been. All of this goes a long way toward explaining the Coravin’s original, very apt name: the Wine Mosquito.
Though it’s been refined since (and now comes in three models for different corks and pouring speeds), that same needle is still the real voodoo at the heart of the Coravin. Here’s how it works, practically speaking.
Once the pressure builds enough, the argon displaces wine and wine comes out the spout.
Why hadn’t anyone come up with something like this before?
“Tradition,” said Lambrecht, who credits his medical background for the irreverence it took to circumvent the sacred ritual of popping the cork. For centuries, he said, “the fundamental assumption was that in order to get to the wine on the other side, you had to pull the cork. And that assumption really wasn’t checked or tested.”
This points to an inherent marketing challenge for Coravin. Wine culture is deeply traditional; wine is supposed to be romantic. And “there is nothing romantic about the Coravin, at all,” said Talia Baiocchi, a wine writer and the editor of the online wine and spirits magazine Punch. She was impressed enough with the tool to call it “kind of revolutionary,” but pointed out that “any time anything makes something more efficient for an industry, there’s a little bit of romance lost in that.”
“We knew we had to get people comfortable that this thing really worked,” Lambrecht said. Taking turns narrating, he and Zisovski spun me the yarn of how the Coravin won over a handful of the country’s most influential sommeliers, and, by extension, a significant chunk of the larger wine world.
They rounded up two small groups of sommeliers (one in New York, one in San Francisco) to taste a bunch of new, never-before-opened wine. “Then we left the wine there, invited them back six months later” — nine months, Zisovski corrected him — “and blind taste-tested the ones that we’d accessed versus the ones that were left untouched.”
Guess how this one ends.
None of the sommeliers could tell the difference between the two. “And these guys really know what they’re doing,” Lambrecht said. “To have them validate it was really big for me.”
That big taste-test experiment was in 2012, about a year before the product’s public launch; the sommeliers who participated then began using company-supplied Coravin prototypes in their restaurants. The New York guinea pig group included Zisovski as well as sommeliers Jeff Porter of Del Posto and Thomas Pastuszak of NoMad, both of whom have since enthusiastically gone on the record about the Coravin.
According to Coravin CEO Nick Lazaris, this self-described “stealth mode” buzz-building strategy worked exactly as they intended. “When we launched,” he wrote in an email, “the experts had been converted from skeptics to evangelists.”
That said, not every expert has proved a convert. “There’s a new gadget every other week,” said Bernie Sun, the beverage director for Jean-Georges Vongerichten’s restaurant group. “It’s a great idea, but operation-wise there are issues. This is no different from any other gadget.”
Although Sun said he thought the Coravin could work well for home use, he seemed profoundly skeptical of the device’s claim to preserve bottles long after they’ve been accessed. He cited reports from people he knows at “a well-known magazine” and flatly told me, “No. It does not keep the wine from aging. So if you have a glass now and then have a glass six months from now, the wine will be different.”
But Sun seems to be an exception. Most people who have tested the device all express, with varying degrees of passion, the same sentiment: The thing works. Well enough to prompt Robert Parker (the somewhat-diminished granddaddy of American wine criticism) to post a two-part YouTube video of himself singing the Coravin’s praises. And well enough to convince restaurateur and winemaker Joe Bastianich, whom you might recognize as the grumpiest judge on MasterChef, to invest in Coravin LLC. In its last round of funding in February 2013, the company collected more than $11 million.
The thing about believers is that they beget more believers. “A huge percentage of the guests I pour tableside for shoot me an email the next day asking where they can get one,” said Jeff Kellogg, the wine director at Maialino in New York. “So I feel like I’m half Coravin salesman and half sommelier.”
Call it trickle-down evangelism: It starts with Lambrecht and passes from him to the beta-tester sommeliers to their restaurant customers to those customers’ wine-collecting uncles. There’s this magical thingamabob, they whisper, that can teach wine how to walk through corks.
I’ve never been particularly romantic (or knowledgeable) about wine. The Coravin-poured 2003 Barolo I tasted at Costata (a Bartolo Mascarello) was perfectly fresh and truly delicious, but not necessarily any more delicious after Zisovski told me that the winemaker, Bartolo’s daughter Maria-Téresa, was a third-generation Mascarello working with traditional methods out of a garage in Italy and communicating with “nothing more technologically advanced than a fax machine.”
But romantic or not, it did occur to me when I first started researching the Coravin that it seems inherently lonely. I think of drinking as something you do with other people. Being on the same page about a single bottle of wine, even if it’s two-buck Chuck, is a large part of the fun. So a gadget that measures out individual portions of wine, especially when it resembles some kind of predatory microscope, could just be the latest depressing symbol of a tech-obsessed, deeply selfish, single-serve consumer culture. That’s a culture, incidentally, that Coravin CEO Nick Lazaris has had plenty of experience with; he spent roughly a decade as an executive at Keurig, the company that brought us the world’s most convenient (and wasteful) one-cup-at-a-time coffee system.
Lambrecht had a pretty good answer ready, though, when I leveled a charge of anti-sociability at his invention. “People bring that up, and I always say, ‘You know, I own a cork-pull.’ I open bottles too. It’s not like it’s off-limits.”
Maybe it was in the interest of cushioning the product’s more unsentimental edges that, when Lazaris came on board as CEO in 2012, he immediately vetoed the “Wine Mosquito” nickname. His approximate words, according to Lambrecht, were: “Mosquitoes bring malaria and death. Killed more people than the plague. Not going to happen.”
And so, over the protests of a loyal pro-Mosquito faction at the company (it’s nothing if not memorable!), the reassuringly old-world resonance of Coravin — French, more or less, for “heart of wine” — won out. I was slightly relieved to find out that Lambrecht pronounces it without any continental airs: He says “core-uh-vinn.”
But did that fancy branding work a little too well? When a gadget costs $300, plus $10 for each new argon gas cartridge, its most obviously worthwhile applications are in high-end restaurants, where consumers might be willing to pay $50 or more for a single glass of something, or home wine cellars stocked with wine that’s too good to leave sitting around opened for a day or two. The Coravin might thrill wine geeks and snobs, but it’s unclear whether it can really have mass appeal.
“The majority of wine I drink is in the $20 range, so why would I really need something like this?” Talia Baiocchi said. “I love it now that I have it” — she received a Coravin for free, and mentioned using it to drink large magnums of not-necessarily-fancy wine over the course of a week — “but I don’t know if I’d go out and buy it. I think for the younger generation, it seems like sort of a superfluous expense.”
Wine writer Tyler Colman (aka Dr. Vino) put it even more succinctly with this diagram:
That perceived audience problem is something Lambrecht is working to change. He’s careful to describe the Coravin as something designed to let people access, rather than preserve, wine. “It just allows you to learn faster, it allows you to experience more,” he said. “It’s a tool, it’s not a crazy elite gadget. And if we can convince people that it’s just a tool, and take some of this gloss off of it, I think that’ll help us a lot.”
He also revealed that there’s top-secret work in progress on a new incarnation of the Coravin for screw-tops, which have become an increasingly popular way to seal both high- and low-end wines.
Zisovski, who’s now using the Coravin at four restaurants in the ever-expanding Altamarea group, said, “It doesn’t have to be such a fine-dining thing. The whole point is to offer as much as possible on my wine program.” Maialino’s Jeff Kellogg said that although he still has some complaints about the mechanics of the device (pouring is slow; cartridges have to be replaced often), he thinks that “right now it’s a rich person’s tool, but the future of this is probably to make wines at all price points more accessible. I see it becoming a pretty big thing, not just in New York but in the rest of the country as well.”
Most Coravin hype so far has been emanating from New York and San Francisco, and it’s hard to know exactly how much traction it’s gained outside of restaurants and a limited sphere of wine industry insiders. About 80% of customers are home users and 20% are businesses (a ratio Lambrecht would like to be even more lopsided towards individuals). Right now the device is for sale on Coravin’s website, through Neiman Marcus, and at about 85 wine shops throughout the country. The company wouldn’t disclose sales figures, but a LinkedIn update from Lazaris mentions “thousands” of devices purchased over the holidays.
There are signs of the Coravin catching on in smaller markets across the U.S. — from the little wine bar around the corner from where Lambrecht’s wife grew up in Houston to Sunfish Cellars, a Minnesota wine bar and shop that enthusiastically tweetvertises their Coravin tasting offerings.
“We try to branch people out, since our wine bar is more about education than anything,” said owner Bill Miller. “So this is just another avenue for people to try wines that they would probably never buy otherwise.” And he feels the tool has certainly been a worthwhile investment. “You can complain about the price, but you’re only gonna complain about that once when you buy it. After that, the thing doesn’t break, so it’s fantastic.”
Coravin, however, has ambitions that reach beyond this continent. Lambrecht said the company is looking next to home consumers in Europe and Asia, two very different wine cultures that, together, represent hundreds of millions of wine drinkers ripe for conversion to the Way of the Coravin. As of last month, consumers in China are now drinking more red wine than any other country, including longtime leader France. In other words, this gadget doesn’t just want to sit around looking fancy; it wants to conquer the world.
Lambrecht confessed, with a little coaxing, to having over 1,000 bottles of wine in his own cellar, ranging from around $13 to “top-end.” But he made a point of emailing me, after our meeting, to make it clear that he never set out to cater to the super-collector. The mission he talks about now is a lofty one — in his words, to “unleash a new way of interacting with wine.” But his goal was a lot more practical when he started tinkering. “When I invented Coravin, I was 29 and owned a grand total of fewer than 40 bottles of wine. I just wanted a glass from each.”
3. Turtle Thumbprint Cookies
SURPRISINGLY, THESE AREN’T ILLEGAL. HOW ARE THEY NOT ILLEGAL.
7. Brown Sugar Oatmeal Cookies
HAHAHA THESE HAVE TO BE A JOKE, THEY LOOK TOO GOOD TO BE TRUE.
8. (St. Patty’s Day) Mint Oreos
WHO KNEW SUCH A THING WAS POSSIBLE!!!!!!!!
9. Lofthouse-Style Frosted Sugar Cookies
LOL R U KIDDING WITH THESE PERFECT SHORTBREAD COOKIES?!
11. Lemon Party Macarons
HAHAH OH MAN THESE MACARONS ARE SHAPED LIKE LITTLE LEMONS I LOVE THEM.
12. Gluten-Free Gingersnaps
THESE LITTLE GINGER STARS ARE JUST SO HAPPY AND FESTIVE.
13. Lemon-Lime Basil Shortbread Cookies
GONNA NEED A MOMENT WITH THESE COOKIES BECAUSE THEY ARE BOTH SWEET AND A LITTLE SAVORY.
15. Speculoos Buttons
SPECULOOS BUTTONS ARE PROBABLY THE CUTEST NAMED COOKIES EVER, JUST SAYING.
16. Homemade Milano Cookies
OK BURY ME IN THESE IMMEDIATELY PLEASE.
18. Thick, Chewy Oatmeal Raisin Cookies
CAN WE MAKE COOKIES BREAKFAST BECAUSE I WILL MAKE COOKIES FOR BREAKFAST IF NEED BE.
19. Gluten Free Cheesecake Blondies
I HEAR CHEESECAKE HAS MORE FUN.
20. Palets de Dames (French Butter Cookies)
THESE MAKE RAISINS LOOK DANG TASTY.
22. Apple-Cherry Crumble Bars
HI COULD YOU STOP BEING SO HEALTHY AND DELICIOUS.
OH NO ARE THESE DESSERT-Y PIZZA ROLLS? ALRIGHT THEN I’M OUT.
1. The McDonald’s YouTube channel released a video today showing the step-by-step process of how one of their beef patties gets made.
2. The video stars former MythBusters co-host Grant Imahara, who gets taken on a tour through a Cargill plant in Fresno, California.
3. The clip is part of McDonald’s â€œOur Food, Your Questionsâ€ campaign.
4. The video starts with the meat being inspected as it makes its way to the grinder.
7. Then the patties head to the factory’s giant â€œspiral freezer,â€ which makes them ready for shipping.
8. Cargill also has an on-site food technician to test out batches of frozen patties.
10. After that, the patties are shipped out, end up at a McDonald’s location and cooked there.
11. In the video, the host Imahara is shocked by the simplicity of the whole operation. But it’s been pointed out that the video does leave out some problematic things about McDonald’s meat.
12. As Naomi Starkman at Civil Eats writes:
Online, McDonald’s answers some questions about its products. So far, I didn’t see any questions (or answers) about antibiotic use or whether its eggs are cage-free, even in its section on â€œsourcing and sustainability.â€ Here’s what they do answer. On beef hormones: â€œMost of the cattle we get our beef from are treated with added hormones, a common practice in the U.S. that ranchers use to promote growth.â€ On feeding animals GMO feed: â€œGenerally speaking, farmers feed their livestock a balanced diet that includes grains, like corn and soybeans. Over 90% of the U.S. corn and soybean crops are GMO, so cattle, chickens and pigs in our supply chain do eat some GMO crops.â€
13. You can watch the whole video here:
You know when you’re hungry and you feel like you should eat light but you don’t want “health food” so you go out for Asian food? (Because whether it’s Chinese, Thai, Vietnamese or Japanese, and especially if it’s authentic, there will be no bread on the table, very little dairy, often less meat, and most importantly, cheesy pasta isn’t an option.) A new cookbook from Steamy Kitchen author Jaden Hair aims to cater to that exact craving. Steamy Kitchen’s Healthy Asian Favorites has the same approachable tone as the author’s blog but contains only super-simple dishes with a small number of ingredients that are also good for you. The simplicity of Hair’s recipes keeps many of them from being super authentic, but it’s a great book for a beginner cook who wants to learn to cook with Asian ingredients without investing a ton of time and money. Here are a few recipes from the book.
4. Sake-Steamed Mussels
2 pounds fresh mussels
11/2 cups sake or dry white wine
2 teaspoons finely grated fresh ginger
2 cloves garlic, finely minced
1 shallot, sliced into very thin rings
1 handful fresh basil leaves
Scrub the mussels under cool water, discarding any with broken or cracked shells.
Heat a large sauté pan, deep soup pot, or wok over high heat with the sake, ginger, garlic, and shallots. When the mixture comes to a boil, add the mussels and cover.
Cook for 5 minutes, or until the mussels open.
Toss in the basil and serve immediately.
5. Miso Cod
There’s a famous chef named Nobu Matsuhisa who popularized miso marinated cod — one of the to-die-for dishes at his restaurants all over the world. The nutty miso is a perfect match for any type of fish, especially buttery, rich cod. This signature dish is a simple recipe with lots of flexibility. The fish (I use cod, but you can use any fish your little heart desires, such as salmon, tuna, snapper, or tilapia) is marinated in miso paste either for a couple of hours or up to 2 days in the refrigerator. Then it’s bake, broil, or grill — up to you. Shiro miso is white miso, the mildest of all the miso pastes. You can substitute any other type of miso, but decrease the amount to 1 1/2 tablespoons.
2 tablespoons shiro miso (white miso)
2 tablespoons sake
2 tablespoons mirin (or 1 tablespoon honey mixed with 1 tablespoon water)
1 tablespoon sugar or honey
4 pieces black cod (about 6 ounces each)
Combine the miso, sake, mirin, and sugar in a resealable bag. Mix well. Add the fish fillets to the bag, seal the bag, removing as much air as possible. Massage the bag a bit, spreading the marinade all over the fillet. Refrigerate for 2 hours or up to 2 days.
Heat the oven to 400°F. Line a baking sheet with parchment paper. Remove the fish from the marinade and use a paper towel to gently wipe off any excess marinade, but don’t rinse the fish. Discard marinade.
Place the fish in the prepared baking sheet and bake until the fish flakes easily, about 10 to 12 minutes. Move the fish to the top rack and place 6 inches from heating element. Turn oven to broil to brown and caramelize the fish, about 1 minute. Keep a close eye on it as it will burn easily. Serve immediately.
6. Salmon-Honey Teriyaki
This is one of my “bag recipes”: open a resealable bag, add all the marinade ingredients, throw in the fish, close, and slosh the marinade around the fillet. When you’re ready to eat, take out the fish and slap it on a hot grill.
3 tablespoons low-sodium soy sauce
3 tablespoons mirin (Japanese sweet rice wine)
3 tablespoons sake
2 tablespoons honey
1 pound fresh salmon fillet
2 teaspoons cooking oil
Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.
Reprinted with permission from The Steamy Kitchen’s Healthy Asian Favorites, by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc
On Nov. 28, 2013, for the first and only time in any of our lifetimes, the first day of Hanukkah falls on the same day as Thanksgiving.
Thanksgiving + Hanukkah = Thanksgivukkah. (Yes, it’s kind of like Sharknado.)
4. It’s the best to happen to American Jews since Larry David’s Thanksgiving rant.
“Larry and I like the dark meat.”
5. There are already posters and T-shirts on sale. Thanksgivukkah even has its own Facebook page and Twitter account.
6. So BuzzFeed created a Thanksgivukkah menu.
7. With nine original recipes that combine the best foods from both holidays.
Coming up with Thanksgivukkah recipes meant BuzzFeed Food editors asked themselves some important questions, such as: How do you make pumpkin pie Jewish? (Answer: Add rye flour and caraway seeds to the crust, then teach it a Torah portion.) How much sweet potato do you need to add to a noodle kugel to make it taste like Thanksgiving? (A lot, and then some bourbon too.) Does challah make a good turkey stuffing? (OH MY GOODNESS, YES.)
After testing, retesting, and then asking other BuzzFeed writers with less cooking experience to test them again, we are ecstatic with the results.
We know that cooking this entire menu might be unappealing to sane people; it’s just for fun, and the idea is that you can pick and choose the dishes that appeal to you. Feel free to email the BuzzFeed Food editors with any questions.
8. Plus fun DIY decoration ideas.
BuzzFeed’s DIY editors added some ingenious DIY Thanksgivukkah decoration ideas to the mix — like gold-dipped pumpkins and yarmulkes adorned with buckles.
10. TO START:
These are pretty traditional latkes. Because, while “mashed potato latkes” or “sweet potato marshmallow latkes” might have been interesting, there are some things you just don’t mess with. These skillet-fried potato cakes are topped with cranberry applesauce, though, earning them a place on the Thanksgivukkah menu. Recipe and step-by-step photos here.
Richer than applesauce but less tart than traditional cranberry sauce, this Thanksgivukkah condiment — it’s great with latkes and with turkey — is sweetened with just a little bit of Manischewitz. First, the cranberries are stewed with spices and wine, and then the apples are added near the end to maintain a heartier texture. Recipe and step-by-step photos here.
13. THE MEAL:
The star of this Thanksgivukkah feast is a pretty traditional bird, with one twist: It’s brined in Manizchewitz, a super-sweet kosher wine. The sugar helps flavor the turkey, and the deep purple color of the wine darkens the skin of the bird, making it look even more appetizing. Recipe and step-by-step photos here.
A mash-up of noodle kugel and sweet potato pie, this dish is a soufflé-like casserole with a pretty serious bourbon kick. And don’t skimp on the pecan-cornflake topping; it adds crowd-pleasing crunch to a dish that most non-Jews tend to roll their eyes at. Recipe and step-by-step photos here.
You’ve probably noticed that BuzzFeed’s Thanksgivukkah is not kosher. (Because honestly, Thanksgiving is not possible without butter), but pork and shellfish have no place on a Jewish holiday table. Instead of bacon, these Brussels sprouts are flavored with pastrami, and a hefty sprinkling of pickled red onions adds color and crunch. Recipe and step-by-step photos here.
Stuffing is bread soaked in loads of butter. Challah stuffing is extra-rich, eggy bread soaked in loads of butter. Need I say more? Recipe and step-by-step photos here.
Perfect mashed potatoes are a given on Thanksgiving, but sometimes they can feel a little heavy. These are still super decadent, but the addition of horseradish and chives — a common Jewish deli combination — adds some tartness that brightens them up a little bit. Recipe and step-by-step photos here.
19. FOR DESSERT:
“Ummm…. how do you make pie Jewish?” Admittedly, it was tough. The answer? Pour old-school pumpkin filling into a rye and caraway-studded shortbread crust. The verdict? Just, wow. Recipe and step-by-step photos here.
Some traditional rugelach recipes already call for pecans. But it’s the light corn syrup that sets these apart. They taste exactly like pecan pie — only bite-sized. Recipe and step-by-step photos here.
22. THE MENU
See how that peacock menorah becomes a turkey when you hang a little piece of paper over its beak as a wattle? HIGH FIVE.
29. Photos by Macey J. Foronda
30. Styling by John Gara
Products: Squirrel candleholders provided by Jonathan Adler; bird menorah provided by Jonathan Adler; bobalt cake stand (Rye Pumpkin Pye) provided by Fishs Eddy; Jan Burtz dinner plates provided by ABC Carpet and Home; Farm to Table gourd ceramics provided by ABC Carpet and Home; navy placemats provided by ABC Carpet and Home; gold coasters provided by ABC Carpet and Home (not available online); antique silver flatware provided by ABC Carpet and Home; orange cereal bowl (Cranberry Applesauce) provided by Fishs Eddy; earthenware white baking dish (Sweet Potato Bourbon Noodle Kugel) provided by ABC Carpet and Home; white cake stands (Pecan Pie Rugelach) provided by Fishs Eddy; Jan Burtz deep bowl (Horseradish Chive Mashed Potatoes and Roasted Brussels Sprouts with Pastrami and Pickled Red Onion) provided by ABC Carpet and Home; tan gravy boat (Manischewitz Gravy) provided by Fishs Eddy (not available online); metallic placemats by ABC Carpet and Home (not available online).
32. Planning to cook one of these recipes?
That’s awesome! Take a picture of your finished dish, post it to Instagram, and tag it #Thanksgivukkah. The BuzzFeed food editors want to know how things turn out in your home kitchen. And, who knows? Maybe your photo will end up in a BuzzFeed post!