McRib season is nationwide this year

I was drawn in by their packaging and hooked by Isabel Freed’s California vibes. I didn’t even need to taste the mustard selection but I’m glad I did. Horseradish has the tendency to blow out your mouth. Most of the condiments containing this potent root are strong enough to make your sandwich all spread, overshadowing everything else except maybe the bread. The difference with Wilder Horseradish Mustard is that it’s as mellow as a california drive up the coast. In food speak, that’s referred to as balanced. Which makes a huge difference when you want to taste all those carefully chosen layers of your Saturday afternoon hoagie. If the sting of horseradish isn’t your game they also produce a classic mustard and a honey jalapeño version. Both of of them complete with the same California vibes mixed through each jar.

We love our chips here in America. The ladies of Six Foods wanted to make something better than the potato chip that was also sustainable. Chirps Chips were born from cricket flour saving 1999 gallons of water compared to what it takes to make a cow. it used to be have your cake and eat it too. In this healthful thinking food climate it’s turned into have your chips and protein too. The Six Foods team has launched with three flavors, BBQ, cheddar and (the classic) sea salt. I couldn’t find much on their process just yet but I’m sure there’s more knowledge to be dropped soon as Chirps hit the shelves. For now dig into a combo pack.

It took two American pandemic’s to create Peter Luger’s Delivery. Remember 1887, their founding year, was before 1918 Spanish Flu season. We’ve been vocal about our love for this establishment and its place in a New Yorker’s New York history. Legend has it, they get first pick from all the meat that comes through the boroughs. That means if they were to turn into a butcher shop, they would instantly be the best butcher in the city. If you believe this lore, well, that butcher shop is now open for business. Launched yesterday with 6 pre-fixe packages, the legendary cuts can be yours to take home. There’s no mention of how to cook them to the delicious perfection they have mastered in restaurant, nor are they accompanied with those kitschy doneness tags they stick out of the chop when it comes bubbling to the table. For that, you’ll have to hit the interwebs. There’s one modification to the packages and we found it a bit odd. A drop down allows you to add on 2 or 4 packs of their supermarket bacon. (We’re head-scratching on that one a little) None-the-less, for the cost of the rest of your grocery bill you can have steak for 4 at your home table. Sizzling, “shine” dripping, monogrammed plate not included.

I’ve been off the sugar for three weeks now. When I say that I mean refined white to complex carbs. I’ve lowered my intake levels don’t to 10% or less of my diet. What I miss most is pizza and pasta. When I saw Seamore’s I Sea Pasta I was intrigued. It was the pictures on their website that did it because we haven’t been able to get our hands on a bag to try yet. It looks like perfect pasta. Delicious (looking) with clams and garlic. I’m posting because of the innovation. I love how technology, creativity and production can be married to make new foods do old tricks. I mean, tell me you don’t want a plate of seaweed tagliatelle and clam sauce? We’ll update this once we taste some but for now pop over and bask in the beauty of their website.