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Photo: Elizabeth Hait, AOL

First there was Crispycones, than K! Pizzacones in New York City and now Cono Italiano brings us the next innovation in the pizza cone craze. Earlier this week, Cono Italiano stopped by the Slashfood offices for a taste test of their original, meatball parm, taco and breakfast pizza cone varieties.

Cono Italiano started in Europe in 2001 and made its way over to the States in 2008. Since that time, the company has been fine tuning the product, getting it ready for mass market. While there are only a handful of locations on the east coast where you can get the pizza cones right now, they’ll hopefully be in more stores soon, and as well as stadiums, schools and the frozen food aisle at your local supermarket.

As we wrote several weeks ago, “it blends a lot of what’s already out there — pizza pockets, calzones, all manner of wraps — into an even more perfect form. If you’ve ever stood in a crowded New York pizzeria and folded your slice in half for easier eating, you’re liable to look at the pizza cone, slap your forehead and go, “D’oh! Why didn’t I think of that?”

One cone will run you 220 calories, 4 grams of fat and 350 mg of sodium. Compared to the numerous fast-food items we’ve eaten, that’s nothing. According to Cono Italiano, “The calories per cone are equal to or less than the traditional wrap, with 40% less sodium.”

So how do these pizza look-a-likes actually taste?

Continue reading Cono Italiano Pizza Cones — Taste Test

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In our lunch yesterday was a pack of Mesquite Smoked Sausage from PackItGourmet. We enjoyed it as an appetizer before lunch, Ford doing the slicing up:

A pleasant chewy texture and a mild flavor. No greasy aftertaste either. This is great snacking sausage, diced up it would be great added to a pasta or rice dish as well.

~Sarah

Years ago, in 2003, (has it been that long??) when we had first moved to this area, Ford and I checked out The Glacier Basin Trail at Mt. Rainier NP early in the season. We had been turned back by snow maybe a mile short. Mostly due to me postholing so bad I was lucky I didn’t snap my leg. So instead we backtracked and went down to the junction for the Emmons Moraine Trail, crossed the Inter River and went exploring.

Ford and I back in 2003 – he was 5 at the time:

It was good we did it back then – we never got back…other trails called to us. Then in 2006 both trails disappeared after the flooding. A “trail” was picked through to Glacier Basin, through the river bed, so that climbers could get access. The WTA (Washington State Trails) stepped in to help the realization of a new trail that would be permanent. Read this link to see what was going on last summer in 2009. The first third or so is done now and is an absolute dream to hike on.

The trail begins as the old one did, the parking being at the picnic area/climbers parking lot near the end of the White River Campground Rd. You have to road walk a tiny bit and then jig through a path in the woods where you come across the trailhead sign. The new trail pulls up above the river, getting out of the flood path. It is so smooth and evenly graded that you can walk without looking down. No twigs, roots or rocks! Well built bridges cross the streamlets pouring down.

Kirk and Walker before we got on the trail:

Ford and Kirk:

Walker and I in the woods:

Ford hanging out, he was carrying the gear for both him, Walker and I…nice to have the help!

After a lovely mile or so in the woods you start getting views of the mountain:

About where the trail used to hook off to the left to Emmons Moraine is this open area:

The good trail ends here, where the trail clips down the Inter Fork River. It is flagged and you skim the side on the rocks. There is though a whole new section of trail being built here, it isn’t open yet and we passed a worker. You can see right before the water where the new trail will switchback to go up and around this area.

We followed the flagging (yellow and pink ribbon) and kept going. But realized that while I could go uphill coming back downhill with the baby strapped on to me was not so easy. The trail here is a rough boot path, zagging through the woods and boulder fields. So we didn’t make it. Oh well! Going to where it clips the side of the Inter is a lovely turn around.

When the work is finally done this trail will be as nice or nicer than Summerland. Even then, it offers views and more without the crowds that swarm Summerland, just down the road.

We headed back and had a picnic in the trees above the White River, along the Wonderland Trail. A last look at Rainier from the river bed:

~Sarah

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Photo: Getty Images

Nothing quite spoils a $35 plate of lobster risotto like the specter of revolution.

A kind of proletariat fever appears to be sweeping through some of New York’s finest restaurants. Forget picket lines, though. These workers are dragging their celebrity-chef bosses to court.

As the Wall Street Journal reports, famed Iron Chef Masaharu Morimoto is the latest in a string of prominent restaurateurs to face lawsuits alleging violations of state and federal labor laws.

Continue reading Chefs Face Revenge of the Busboys

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Photo: Holly Farrell, ABC / Getty Images

ABC announced yesterday (Sept. 2) that Jamie Oliver’s Food Revolution will return for a second season, this time taking place in Los Angeles. ABC tells Slashfood that the six-episode season is projected to air sometime in Spring 2011, but that’s still to be confirmed.

The series recently won the Emmy for “Outstanding Reality Program” — Oliver challenged young residents of Huntington, West Virginia, to alter their lifestyles in hopes of curbing obesity, heart disease and diabetes. The first season debuted on March 21, 2010, and the series averaged around 4 million viewers per week.

Jamie Oliver’s Food Revolution is loosely adapted from his British series Jamie’s Ministry of Food and Jamie’s School Dinners, which challenged the British school systems to change how they fed students. A second season renewal in the U.S. is clearly a coup for Oliver: As U.S. audiences become more familiar with “The Naked Chef,” he stands to surge ahead in popularity over the prickly British “hell” chef Gordon Ramsey. Instead of yelling at people, Oliver chooses an inspiring and tactful approach, hoping to help others grow. Revolutionary, indeed.

For those who can’t get enough of Oliver, he’s releasing his latest cookbook Jamie’s America: Easy Twists on Great American Classics and More! (Hyperion) this October.

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  • The L.A. Times Test Kitchen put together a baker’s dozen recipes for your Rosh Hashana menu.
  • Speaking of Rosh Hashana, you don’t have to make tzimmes and honey cake just because your mom always did.
  • Saddle Peak Lodge feels like an old mountain lodge — but the cuisine is fresh and new.
  • Verdejo, a white varietal, is a Spanish star that’s made a comeback.

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As the East Coast prepares itself for Hurricane Earl, folks are evacuating the shorelines, battening down the proverbial hatches — and making extra trips to the grocery store. Even if the wind is howling outside, after all, you still gotta eat. The Christian Science Monitor – based in Boston, which expects to be hard hit by Earl — consulted an expert to put together a few tips for how to shop for this (and any) potential disaster.

First, what not to buy: salty, fatty canned meat. Marcia Magnus, professor of Dietetics & Nutrition at Florida International University and lead author of The Healthy Hurricane/Disaster Cookbook, told CSM, “That’s the worst thing you can do.” Florida has dealt with plenty of hurricanes, and this Floridian advises going for highly nutritious canned veggies as well as oatmeal and dried fruit. Disaster or no, think rationally, not emotionally. “Under post-disaster conditions, everybody is at maximum anxiety levels. If there isn’t physical loss, there often is emotional loss. What we tend to do when we have emotional loss is find comfort in food,” Magnus points out.

Continue reading Hurricane Earl Shopping List

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Here’s a little “striper” trivia: these big boys can reach a weight of 100 pounds (although most never get larger than 50), and can live up to 40 years. It’s actually the big girls that pull in the weight — female striped bass pack on more pounds than the males. I’m not recommending you throw a three-stone-strong fish on the grill, but it’s nice to know they’re out there, taunting fishermen with their heft.

Blogger Josh at the Meatwave prepares his striped bass steaks with a spice rub, then grills them and serves the fish with a tomato salsa (get the recipe here). Without the rub, though, fresh-caught striped bass are perfect (try this recipe for grilled bass with lemon and herbs). And it’s a sustainable choice — stocks have been managed so that the population is fairly healthy.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

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Corn Relish

You know one of the reasons why hot dogs are such favorites with kids? Well, at least when I was a kid we got to choose our own toppings. The act of getting the toppings on just right, without making a complete mess, was challenging. But we had such a feeling of accomplishment, keeping the mustard or ketchup inside of the bun instead of all over the floor. Of course, eating the hot dog was another matter. Hard to avoid that mess. ;-) My favorite topping, next to mustard of course, was sweet relish, which I would pile on with gusto. I do believe the reason they wrap hot dogs in paper at ball games is to catch the relish, so you can still eat it, and not waste a morsel. Right?

Continue reading “Corn Relish” ยป



Ingredients:

1/2 cup blue agave
1/2 cup untoasted walnut oil
1/2 cup honey
2 to 3 limes (1 tsp. finely shredded peel plus 1/4 cup juice)
1 tsp. kosher salt

Optional add-ins:
2 cloves garlic, minced
1/2 tsp. ground cumin
2 shallots, minced
12 chicken drumsticks
Lime and/or orange slices
Fresh cilantro

Directions:

1. For marinade, in bowl whisk together tequila and oil. Whisk in honey, lime juice, peel, salt, and desired add-ins. Cover and refrigerate marinade up to 2 days.

2. Place drumsticks in a self-sealing plastic bag set in shallow dish. Add marinade; seal. Refrigerate 4 to 8 hours, turning occasionally. Drain; discard marinade.

3. For charcoal grill, arrange medium-hot coals around drip pan. Grill drumsticks 50 to 60 minutes over drip pan, covered, until chicken is no longer pink (180 degrees F), turning once halfway. (For gas, heat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 6 servings.