They make these RED hot dogs in Maine. Locally they are called red snappers and are what everyone from Kittery to Caswell uses in their summer backyard BBQ’s. We picked up a pack of Rice’s (one of two OG competing makers) before we left the state to try the red dye, natural casing snap for ourselves. There are two bits of folklore important in this maker story. One, sometime in the late 18th century, the red dye was added as a marketing gimmick to have their dogs standout amongst the 30 other competing butchers. Two, after World War II, Rice headed down to NYC where he heard a few German sausage makers, turned soldiers, turned POW’s were being held. He interviewed them and hired one to create his hot dog spice mixture. Kidder & Rice, the companies original name, was sold to a few larger industrial meat purveyors over the years until W.A. Bean and Sons, Rice’s original competitor in 1898, bought the Rice name back from Tyson Foods. Today W.A. Bean and Sons pump out 500,000 pounds a year of Rice’s original recipe. With all that history we were intrigued what a naturally cased, steamed Red #40 food dye, pork and beef dog would taste like. The snap lived up to the legend. The taste was on par with the Nathan’s of the world but the marketing trick was what hit the home run for me. The contrast of the red dog, yellow mustard and green relish just makes it stand out and create conversation. Just like when you repeat this story to your pals when you try one. What’s still confusing is W.A. Bean and Sons also makes a red snapper. How they both “stood out” with the same marketing trick is unclear as is who was first. Regardless W.A. Bean and Sons now make both recipes so I suppose that origins moment is moot.
More Food Stuff
We’re a crew known for themed, gourmet popcorns. So when G.H. Cretors popcorns made it across our table, we were quite intrigued. Considering the chip revolutions successful leap into gourmet, and sometimes odd, flavor profiles, it’s no wonder popcorn tried it’s hand. What is notable besides the dill pickle and jalapeno-cheddar additions is the popcorn itself. Organic kernels are the conduit that place those flavors on your tongue and then follow through with a fresh, popped crunch. These new flavors just hit the market. They might soon also hit our supperclub table.
Ashley started Farmbox Direct because she thinks that the freshness of the farm should be available to everyone. Here in NYC we have an incredible framers market network but even then it’s sometimes tough to stop in. When I can, I usually spend the day with a brussel sprout tree or some lacinto kale hanging out of my bag. Farmbox Direct brings the freshness of the farm (or green market) to your door. It’s sort of like a CSA and Hello Fresh smashed together. The box comes with what is fresh, local and at it’s peak, given the unpredictability of mother nature. This is a good thing for adjusting our eating habits back to the seasonal, locavore ways of the past. I remember when I was a kid, my grandmother would spend a weekend canning tomatoes because they didn’t grow in the winter. Not the case today. That’s because those winter tomatoes are greenhouse, pesticide, growth hormone, genetically altered seed, specimens that probably can grow on Mars (and they taste like it too). Ashley’s roots are on a farm which makes her perfect to start a service like this. She understand the enormous impact it can have on farmers and those of us subscribed to their delicious, natural bounty.
The equivalent to a mic drop, Sir Kensington’s has just perfected an eggless mayonnaise using aquafaba. “Say whaaaat?” you ask. Yep. They not only perfected an eggless, mayo without using soy but they are using by products from a hummus company to do it. We love bi-product reclaimed goods and process. In short, when you cook chic peas in water the liquid that remains in aquafaba. It has very similar properties to eggs so they thought, “Who’s dumping tons of this aquafaba down the drain daily?” Hummus companies were the obvious, and low cost, answer. Now part of their avocado oil mayo, organic mayo made with sunflower oil and their classic, Sir Kensington’s Fabanaise rounds out the Mayo department not only with a smart recipe but with an innovation waste management solution. It tastes great too.
Thanksgiving 2020 is going to be an unprecedented one. Less family gatherings. Higher COVID 19 rates. More cooking in your home. That’s why we thought we’d offer a reprieve from at least one of those tired realities. Our top 10 Thanksgiving delivery dinners in New York City. Take a needed break from the kitchen and order in some gourmet. For this list we looked beyond the turkey because, let’s face it, a big bird is only good if there’s enough people around to eat it. If you’re in ear shot of DeBlasio, Cuomo and Murphy you know a full family gather is not the recommended agenda. Sure that day-after-turkey-sandwich is delicious but our list has leftovers potential we think puts that makeshift sando to shame. We’re not hating on turkey. We’re just mixing it up with some alt options since there is nothing traditional about this Thanksgiving. Let’s keep with the theme. Here’s our list with the star item called out on each. Most orders come with an array of sides and other accouterments. Cost runs from cheap eats to 5 star in home. You frugal festive Forkers can get away with only a $39.99 investment. For those of you posh revelers, our top end choice comes in at $588. Choose wisely.
The Breslin-Roasted Turkey Breast and Smoked Leg
Fields Good Chicken-Cascun Farm Whole Chicken + Cornbread
Popeyes-Cajun Whole Turkey
Jean Georges-Whole Roasted Organic Turkey and Sourdough Stufffing
M. Wells – Meat Pie
Mission Chinese Food – Whole Roasted Chicken with smoked sweet tea brine, five spice citrus glaze
Hometown BBQ – Whole Smoked Brisket
Kimika – Turchetta (think Porchetta)
Seamore’s – Salmon Roast
Forma Pasta Factory – Bolognese Lasagna