Holy hangover, Batman! Let’s set the scene for the morning after your much-awaited St. Patrick’s Day bar crawl: you arise, basking in the glory that was yesterday, but sadly realize you do not have all day to reflect and rest. It is Tuesday, and you must report to your duties as a coherent citizen of the world. You’ve enjoyed more than your fair share of Guiness (or any other delicious beverage of your choice) and corned beef, stayed out late, and now, with your head pounding, you are praying for any form of sweet relief which could possibly come your way. Somehow, someway, you need to settle your stomach in hopes of settling your head and body, as well.
Much of human existence has been dedicated to the pursuit of new and exciting forms of inebriation, but that storied quests ends here. There is no further we can go. They've finally done it. They've made a donut out of booze.Drunkin' Donuts are the geniuses who invented the snack food and/or harbinger of the apocalypse that is the alcohol donut. They promise that the donuts have an ABV of 10%, although that's limited to the flavored frosting, so be sure to pile on the buttercream. You can pick a donut based on your favorite cocktail, including margaritas, white russians and pina coladas. In total there are 16 different cocktails in the Drunkin' Donuts repertoire, which already makes them a better bartender than most. They also have Irish cream cannolis and alcohol's answer to pot brownies, and even cupcakes for those of you who want a more socially acceptable way to eat a tube of spiked frosting. The donuts are baked to order which cuts down on the potential weirdness of ordering donuts through the mail, or if you're lucky enough to live near Westwood, NJ you can pick them up in person at Sogno Coffeehouse. Now rest easy, knowing your drunchie problem has been solved once and for all.
The internet is a magical place, folks. It's filled with weird YouTube videos, scams, niche memes that only a few understand, and a boatload of awesome meatball recipes. Luckily for you, Joonbug.com sifted through the latter pile and found the most baller (see what we did there?) ways to celebrate National Meatball Day! If you're looking for a way to spice up drab spaghetti, are crazy for all things spherical, or just want to find a good vegetarian substitute, you've come to the right place.
Located just a few blocks away from Wall Street, it seems that Tres Carnes is the new wolf in town. With the opening of their third location in the Financial District, Tres Carnes has given the Chipotle across the street some serious competition. The Texican restaurant has only been open for a few weeks and business has been flowing since. The great part about Tres Carnes is that the meat is made fresh daily and you can absolutely taste the freshness in every bite. The brisket and pork slowly smokes for about 16 hours, whereas the chicken smokes for 1-5 hours.
It's about time someone did it, and by "it" we mean invent the bacon bowl. When creator Thom Jensen found himself in search of a way to make a serving dish as meaty as possible, he fell short of options. The solution? He created the Perfect Bacon Bowl, a product that allows you to produce a crispy, perfectly cooked version at home. Ellen's Stardust Diner, which will soon be featuring the food item on their menu, invited Joonbug.com to try these tasty treats this very morning.
Yep, that's right: Taco Bell has officially announced that they're doing breakfast in a way only Taco Bell can. Items gracing the menu include the AM Crunchwrap (filled with eggs, cheese, a hashbrown, and meat), the well-publicized Waffle Taco (meat, egg, and cheese in a waffle shell), and AM Grilled Taco (a quesdilla-like item with eggs, cheese, and meat). Additionally, America's favorite fast food Mexican joint is now offering their Cinnabon Delights (bite-size pastries filled with Cinnabon frosting) with your morning coffee or orange juice.
Served from 7am to 11am, the breakfast items will be available starting March 27.
We've heard all the old adages about curing hangovers (think "hair of the dog") and tricks for pacing yourself (match one glass of water for every drink you have) when preparing for a night of binge drinking. We've even heard that the best thing for a hangover is a greasy breakfast at the local diner. However, what about the food you eat before you go out for the night? St. Paddy's Day is around the corner, and we decided we'd give you some culinary suggestions for that bar crawl we know you're planning. Here are some appropriately festive recipes, featuring all of the calorie-laden goodness you need to line that tummy for our nation's best drinking holiday.
Blue Olive Market, an eatery featuring fresh ingredients and traditional Greek favorites, kicked off their first ever Weekly Wine Tasting and Pairing Event last Friday. Joonbug sampled the specially designed three-course meal (including expertly paired wines for each dish), and let us tell you: We were impressed.
This Mediterranean marketplace; comprised of various food stations, a marble wine bar, and small eating area; made its grand debut last month. With a focus on organic ingredients and fine imports, the hot spot prides itself on chef-centric cuisine and authentic Greek hospitatlity. They also house the best frozen yogurt we've ever tasted. That's right. Out of all the Pinkberry and wannabes in the world, this place's Greek fro-yo beats them all, hands down. But we'll get to that later.
It’s that time of year again, foodies: The James Beard Foundation has announced their list of semifinalists for the James Beard Foundation Awards. Ever since Josh Ozersky, longtime Grub Street writer, leaked the once-internal list of semifinalists seven years ago, people in the food world have anticipated the (willing) release of the list every year.
In the grain game, wheat is losing the popularity contest as other, healthier forms take center stage: flaxseed, quinoa, steel cut oats, millet, buckwheat, barley, spelt, rye and faro, to name a few.
The industry has exploded with a whole array of whole grain manufactured foods and food stuffs made with other grains. There is a growing need for these things it seems because of the populace having either wheat intolerance or for the idea that other grains are healthier than wheat itself. Therefore, why not explore this facet of the food environment? Presenting to you some of these products currently on the market, plus some places in the city which specialize in creating dishes with these alternatives.