Impossible to drop into Montreal without some David McMillan and Frédéric Morin touchpoint. This trip, it was snacks and drinks at their newish wine bar Le Vin Papillon and some Joe Beef Butcher’s Blend. This souvenir was acquired at a local market in the Westmount proving that the Joe Beef dynasty reaches far from the humble, pioneering roots of Little Burgundy into even the shishiest of Anglo-Quebec ‘hoods. As it should.
More Food Stuff
If you know us, you know burgers are something of a perfected item in our purview. When we discovered the Burgabox we danced a ground meat jig and hollered to the burger gods. We’ve written about box concepts in the past. We love the idea that our on-demand world can now summon boxes of quality food to our door from a few swipes of a smartphone. The thing Chuck and his cofounders at Boston Burger Company didn’t like was how healthy the contents of most box delivery companies tended to be. Having made their way into the restaurant biz with 28 over the top burger concepts, they thought dropping the ingredients into a box so people, not in Boston, their home turf, could try their amazing product was genius. We agree. We we’re so intrigued that this ex-postal worker, ex-real estate guy and ex-bartender started a phenom restaurant dynasty we dug deeper. Read the burger names and tell me you don’t want to hop an Amtrak to Cambridge this afternoon. Some of our stand out favs, WHISKEY TANGO FOXTROT, KILLER BEE and VERMONSTER. That last one is offered in box form and boasts sautéed apples & red onion, bacon, maple mayo, sharp cheddar on top of an 8oz patty. In the box you get two or four burgers (depending on the pkg you choose) along with 2lb Pulled pork mac & cheese, 1lb Chili wedge fries, 1lb Chili wedge fries, 8oz side of Boston baked beans and 8oz side of homemade cole slaw. In case math isn’t your strong suit, that’s 6lbs of food goodness ding donging on your front stoop. We’ve already ordered two subscriptions just in time for the grill season kick off.
Oreo’s has been playing with flavors for a while now. Some of them hit and some of them…meh. The latest in this line up of special flavor limited time releases is the Swedish Fish Oreo. I’m not sure who in the Nabisco test kitchen decided this would be a great combo. The only logical rational is that the facility is in Colorado or Washington State and there was more than just cookie experiments being conducted on this day. Seriously Cookie Lab guys, you’ve had some hits. Birthday Cake was a game changer. Cookie Dough, yes please. But fruit punch? Watermelon? Limeade? What were you thinking? I guess we don’t have a 100 years of cookie making and millions of dollars in quant qual customer research to back up our opinion. Whoever you people are our they with Blueberry Pie Oreo crumbs in the crevice of your couch please tweet at us your motivation. We’d love to hear all about it. In close, this isn’t meant to be a slander post. On the contrary, Oreo breaking from it’s 50+ years of stuff, double stuff, vanilla cookie stuff is a breath of fresh air. Keep ‘em coming. We love following the flavors. Can we lobby for spaghetti Carbonara? Seriously though, WTF, no cannoli yet?
Our want for coffee is currently insatiable. What we need, that’s another story. Since we’re staggering around these days in seemingly one of two states, red-eye wired workaholics or free trade, caffeine deprived zombies, a chewable cup of coffee seemed like the next logical step to get you from your bed to your barista. Think of all the moments Go Cubes Chewable Coffee will come in handy. After that chewable cigarette for example. The 68th slide in a 112 page powerpoint slide during your weekly status meeting. Running down the jetway as you just make your 6am flight to Chicago. We could find moments like these all day. As younger and cheeky as we just were, the idea of a chewable coffee with all the flavor and all the benefits is just what the nation ordered.
I ate my first bug in Vietnam. It was a cricket.Legs and all. I followed that with tree grubs, grasshoppers, ants and beetles. None of those insects tasted particularly terrible but the texture was the palette killer, especially the cricket legs. As we run out of viable protein sources with the rapidly increasing world population, using insects to supplement traditional forms of protein is going to be a necessary move. The first step in that is hurdling the psychological obstacle course. Exo Cricket Flour Protein Bars takes the first big leap in the direction of the finish line. The key, get rid of the cricket legs. They do it by turning crickets into a fine “flour” and then making their bars from the fine grain. That leaves you with a virtually indistinguishable protein bar that’s not only tasty and effective but sustainable in the best way possible.