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Jun 12, 2020. 21 comments

Last Call: What’s your favorite thing to do on edibles?

Last Call: What’s your favorite thing to do on edibles?
Last CallLast CallLast Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

Though both my husband and I are bakers that smoke weed every evening, we rarely indulge in homemade edibles. Smoking weed and consuming edibles are two entirely different...

21 Comments

Jun 12, 2020. 23 comments

Do we actually need Ruby Tuesday?

Do we actually need Ruby Tuesday?

While the pandemic has forced a massive number of restaurant closings, large corporate chains with deep holdings and access to venture capital have largely been spared. That is not the case for Ruby Tuesday, which has announced that it will be permanently closing 150 of its locations.

As reported by the industry publication Restaurant Business, the closures account for more than a third of the...

23 Comments

Jun 12, 2020. 5 comments

Starbucks announces plans to shrink

Starbucks announces plans to shrink

In a May 21 letter to employees, Starbucks CEO Kevin Johnson stressed that humanity must embrace change in the face of adversity, citing the construction of the Transcontinental Railroad, the discovery of a polio vaccine, and the Space Race as examples of innovations that united our nation. So, too, must Starbucks step up during these unprecedented times, facing down the menace of COVID-19 by...

5 Comments

Jun 12, 2020. 17 comments

Are brown eggs better than white eggs?

Are brown eggs better than white eggs?

Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and ponderings.

At the grocery store, you’re presented with a lot of different choices when it comes to buying eggs. Large, extra-large, jumbo, organic, cage-free, GMO-free, pasture-raised, 12-count, 18-count, 36-count, Grade A, Grade AA. Once you make it through that battery of options,...

17 Comments

Jun 11, 2020. 4 comments

Solidarity may save these San Francisco restaurants

Solidarity may save these San Francisco restaurants

Like a lot of restaurants, House of Tadu and Tadu Kitchen, two Ethiopian restaurants in San Francisco owned by Selamawet “Nani” Tsegaye and Elias Shawel, have suffered during the pandemic. Tsegaye and Shawel cut back the hours of their ten employees to part-time and Tsegaye worked without wages so they could be paid.

But then, in the wake of the killing of George Floyd by a Minneapolis police...

4 Comments

Jun 11, 2020. 23 comments

Restaurant owners across the country are pissed at third-party delivery services

Restaurant owners across the country are pissed at third-party delivery services

All spring, since COVID-19 lockdowns forced restaurants to rely on takeout and delivery in order to stay open, we’ve heard plenty of grievances against third-party delivery apps: The apps

charge restaurants exorbitant fees , they post menus with significantly higher prices , they post phone numbers for restaurants that actually connect to the delivery app , they list restaurants without...

23 Comments

Jun 11, 2020. 17 comments

Arby’s bags leave the internet astounded

Arby’s bags leave the internet astounded

One of the things that make TikTok so consistently great is that it turns observational humor into a community art installation. When a son noticed his father’s resemblance to Ratatouille villain Anton Ego, TikTok treated us all to Dad’s

full transformation . When an employee at a vet’s office noticed the doctor eats oranges like apples , we were able to share in, and amplify, their utter...

17 Comments

Jun 11, 2020. 11 comments

My quest to make the perfect bowl of cornflakes

My quest to make the perfect bowl of cornflakes

I was raised on packaged, processed foods. A weekday breakfast for me was usually a two-pack of Tastykake Butterscotch Krimpets or Pop-Tarts wrapped in a paper towel and eaten warm at the bus stop. On weekends, I’d wake up early to watch Saved by the Bell reruns and eat bowl after bowl of cereal, letting the milk absorb as much sugar as possible before drinking it by the spoonful when there...

11 Comments

Jun 11, 2020. 12 comments

Chimney cakes are the best Hungarian export since paprika

Chimney cakes are the best Hungarian export since paprika
Acquired TastesAcquired TastesIn Acquired Tastes, The Takeout explores the food and drinks we can’t live without.

My first night in Budapest, I ambled into Karavan, a lively street food court in Pest’s hip Jewish Quarter. It was a muggy summer evening, but one stall glowed from a bed of charcoal. Behind, a man wound a long dough rope around a wooden spindle about the size of a rolling pin....

12 Comments

Jun 11, 2020. 19 comments

Last Call: What sandwich are you?

Last Call: What sandwich are you?
Last CallLast CallLast Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

Are sandwiches the most important food group? They are a universal language, a way to break down barriers and share our cultures with each other. I, an Italian American ...

19 Comments

Jun 10, 2020.

Japanese scientists do us a flavor with lickable taste generator

Japanese scientists do us a flavor with lickable taste generator

As consumers we are constantly bombarded with ads for the latest and greatest food gadgets, and if you’ve ever been suckered into buying one you know from experience that

they’re often junk . But sometimes the clouds part and you’re presented with something so completely bonkers that you can’t help but gaze in wonderment. Today that device is the Norimaki Synthesizer, a handheld digital probe...
Jun 10, 2020. 21 comments

Meat is back at Wendy’s, so save your “Where’s the beef?” jokes [Updated]

Meat is back at Wendy’s, so save your “Where’s the beef?” jokes [Updated]

Update, June 10, 2020: Beef is back at Wendy’s, baby! On Monday, the company filed an update on its COVID-19-era sales with the SEC announcing that its previous issues with its beef supply chain have, for the most part, been resolved. Other exciting news from the filing:

While sales have, understandably, been down in recent months due to the coronavirus pandemic and, well, the whole “running...

21 Comments

Jun 10, 2020.

Here’s a map of Black-owned breweries and wineries

Here’s a map of Black-owned breweries and wineries

If you would like to

support a Black-owned business and would also really, really like a beer, Brandon Montgomery, known on the internet as Black Beer Traveler, has got a map for you.

The Google map, called Diversify Your Palate, contains not only more than 60 Black-owned breweries, it also has listings for 22 wineries and half a dozen manufacturers of spirits, plus lifestyle brands,...

Jun 10, 2020.

A rare orange lobster turns up at a Cape Cod seafood joint

A rare orange lobster turns up at a Cape Cod seafood joint

Remember

Blue Betty ? She was the rare (one in a million!) “cotton-candy” blue lobster who showed up at a Maine crab shack last year and taught us all that lobsters come in colors other than red. (And, okay, the truth is that most lobsters are actually brown and only turn red after they’re cooked. A genuine red lobster is one in ten million.)

Now, thanks to Arnold’s Lobster & Clam Bar in...

Jun 10, 2020. 2 comments

“Baby Yoda pancake cereal” is a phrase only 2020 could deliver

“Baby Yoda pancake cereal” is a phrase only 2020 could deliver

We’ve spent much of our months indoors ogling designer cereal. What else is there to do? The confluence of TikTok, quarantine, boredom, and pantry staples was bound to lead us here. It started with

pancake cereal , but quickly spiraled outward into a lawless universe of tiny-foodstuff-filled bowls . And now, at its zenith, the tiny cereal trend has come for Baby Yoda. The Child has been...

2 Comments

Jun 10, 2020.

Make Overnight Oats, the perfect playtime fuel

Make Overnight Oats, the perfect playtime fuel

Welcome back for another installment of Tot Chef, The Takeout’s fine dining program led by our esteemed in-house culinary expert. Today, Chef would like to share the biggest crowd-pleaser on her menu, one that you don’t even need a full set of teeth to enjoy: Overnight Oats. It’s a breakfast that perfectly suits the lazy home cook, since you spend most of its prep time asleep.

This version...

Jun 10, 2020. 10 comments

City Chicken isn’t chicken, but you sure as hell won’t mind

City Chicken isn’t chicken, but you sure as hell won’t mind

I’ve been going through all my Depression-era cookbooks recently “just for fun,” and it’s inspiring to read about how people managed to make do with what little they had. Case in point: city chicken, a Rust Belt delicacy that’s actually pork. During the Depression pork was ridiculously cheap thanks to disastrous commodity surpluses, so when the Eastern European immigrants who had settled...

10 Comments

Jun 10, 2020.

Canning 101: Taking stock of the “garbage” in your freezer

Canning 101: Taking stock of the “garbage” in your freezer
FeaturesFeaturesStories from The Takeout about food, drink, and how we live.

Open up our freezer and you’ll usually find at least one or two large Ziploc bags filled with onion and garlic skins and ends, celery tops and feet, and mushroom stalks. There are also bones from the pork shoulders we use for sausage making, bones from cheaper bone-in chicken cuts, and bones from beef. If we get ahold...

Jun 10, 2020. 17 comments

Last Call: The Pop-Tarts we’ll only ever know in our hearts

Last Call: The Pop-Tarts we’ll only ever know in our hearts
Last CallLast CallLast Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

There’s an oft-overlooked but important aspect of media literacy, and that’s spotting fakes. Seems like everyone is a Photoshop wizard these days, so when you see something...

17 Comments

Jun 10, 2020. 8 comments

Tyson Foods reinstates its punitive sick leave policy

Tyson Foods reinstates its punitive sick leave policy

It was late April when food supply behemoth Tyson Foods took out a full-page newspaper ad in which chairman John Tyson decried pandemic-related business closures. “Our plants must remain operational so that we can supply food to our families in America,” he wrote. “This is a delicate balance because Tyson Foods places team member safety as our top priority.” Thankfully, after much wringing of...

8 Comments

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