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Sampler Platter: Warm ice cream, canned bacon, secret fast-food menus and West Coast vs. East Coast barbecue wars

August 28, 2009 |  6:26 pm

Pecan-crusted spareribs with Kentucky bourbon barbecue sauce. Credit: Irfan Khan / Los Angeles Times

Cali-style burgers in Philly, secret fast-food menus, a new barbecue joint in Mid-City West and more in today's food news roundup.

--Unilever is working on producing "ice cream" that can be sold at room temperature. Popsop
--The Smokin’ Joint barbecue restaurant opens at 3rd Street and La Cienega Boulevard. Sweetzer + Blackburn
--Food Marathon visits -- and likes -- New York BBQ on La Brea Boulevard.
--Need a bacon fix but too lazy to cook it? Enjoy some Tac Bac - Tactical Canned Bacon. Think Geek
--How to order off the secret menus from In-N-Out Burger, Fatburger, Jamba Juice, Kogi BBQ and Starbucks. Squid Ink
--Gizmodo says Chipotle's new iPhone app, which allows you to build your meal, add special instructions, send your order to any Chipotle outlet and pay for it, "sets the standard for deliciously unhealthy fast food convenience."
--The New York Times hops on the Mexican hot dog bandwagon.
--Food She Thought reviews Ortolan's Bourdeaux dinner, held Aug. 26.
--Pat Saperstein of Eating LA reviews Allston Yacht Club. Los Feliz Ledger
--P.Y.T., the hot new burger joint in Philadelphia, has people raving about their "California-style burgers" -- even Roots drummer Questlove. Burgatory
--The winner of Ben & Jerry's "Do the World a Flavor Contest" is Toni Gunnison of Mount Horeb, Wis., who invented a caramel ice cream with almonds and a caramel swirl.

--Elina Shatkin

Photo: Pecan-crusted spareribs with Kentucky bourbon barbecue sauce. Credit: Irfan Khan / Los Angeles Times

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