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Links 1 through 10 of 586 by Joe Germuska tagged food

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"It’s a show and tell that is not for the squeamish. The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. (“You can never be too careful,” Mr. Tomaras said.) Hydraulic pressure — 60 pounds per square inch — is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero."

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"Chicken pot pie, like so many other dishes, was a way to stretch chicken by encasing it in less expensive, more filling dough. Although in restaurants the dish has gone through something of a renaissance, not many people make it at home, maybe because it seems like too much work. This version is different, using a far simpler procedure. "

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"Hitler's Cross" • "Squid Lips" • "Cabbages and Condoms" • "Flavors of Negroes" … and more

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'"Serving as an 'innovation lab' with new features and menu items, the Whopper Bar demonstrates how Burger King Corp. is always looking for new ways to provide a premium restaurant experience," Burger King spokeswoman Lauren Ross told Slashfood.'

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"While guidebooks and hotel concierges may warn you that eating at a warung is a little like playing Russian roulette with your stomach, they are probably being overly cautious. The truth is that the street food in tourist-friendly Bali is as sanitary as what you’d find in most American cities, if not more so."

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"Sprout, version 4.0, opened a few weeks later -- Friday the 13th of November -- under executive chef Dale Levitski and sous chef Sara Nguyen. On opening night, the two were served court papers for owing back rent.

"We were in such a good mood, we started laughing," Levitski said. (They've since paid it off.)"

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'When you know who made your food, Erik and Ehran add, you know what you're eating. "A friend came to me and said 'I love your sausages—don't tell me what you put in there,'" recalls Ehran. "I said, 'No, I will tell you. Ask me, and I will tell you, because it's not leftover scraps.'"

'"It's no longer scary to know what's in your sausage," says Erik. "It's just pork shoulder and about five spices."'

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"Seventeen years later, the number of Crown Burger outposts has multiplied to seven, each owned by one of Rula’s brothers, nephews or in-laws, all members of a large family of immigrants from the Greek island of Crete named Katsanevas, and all seemingly bent on bringing their signature burger to every corner of the Wasatch Front. "

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