In Print on Wednesdays: What the Rest of the Food World is Talking About

This week, it’s all about getting you ready for Super Bowl Sunday as American’s eat more calories on this day than any other day of the year (except for Thanksgiving).

5. – Cape Cod Times Pats, Giants Inspire Chowder Bowl Will it be Manhattan’s tomato-based chowder or New England’s creamy, buttery chowder that takes the trophy? This article has recipes for both, so whip up a couple of batches and let the fans decide.

4. – NY Times Dip Once or Dip Twice? Really interesting (and funny – the study was based on an episode of Seinfeld) article about the effects of “double dipping.” “On average, the students found that three to six double dips transferred about 10,000 bacteria from the eater’s mouth to the remaining dip. Each cracker picked up between one and two grams of dip. That means that sporadic double dipping in a cup of dip would transfer at least 50 to 100 bacteria from one mouth to another with every bite.” GROSS!

3. – Orlando Sentinel On Super Bowl Sunday its The Dips vs. The Spreads This article claims that spreads are a better bet for “sharing” while watching the Super Bowl this Sunday – and after reading the above NY Times article, we agree!

2. – Sacramento Bee Key to super Super Bowl? Finger Foods The Bee hits the nail right on the head, “Finger foods are the bomb. The basic snack food groups are: protein (Velveeta and hot wings), vegetables (hot peppers), dairy (dip) and grains (chips). You also need plenty of canned beverages to wash it down.”

1. – Washington Post It’s a Guac-Off: He Says Serrano, She Says Lime Juice I love it! A battle between Washington Post Food staff members, Joe Yonan and Bonnie Benwick. Our opinion is you have to go classic – she wins with the traditional mix of lime juice, cilantro, and shallots (we like red onion).

1 Comment

Filed under entertaining, Food, News, Outside DC, Recipes

One response to “In Print on Wednesdays: What the Rest of the Food World is Talking About

  1. The teams have similar colors, so I think I’ll be making red velvet cupcakes with raspberries and blueberries, based on this recipe: http://www.epicurious.com/recipes/food/views/108256

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