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Tag: Food & Drink (11-20 of 39)

'Arrested Development': On the scene at New York's banana stand with Terry Crews

There’s always money in the banana stand — especially when it’s located at the end of a long, long line filled with hungry Arrested Development superfans.

The Bluth family’s Original Frozen Banana Stand is currently wrapping up its second day in New York City, having launched its stateside tour in Manhattan yesterday. The stand started serving frosty confections at noon, though would-be customers began lining up even earlier than that. (One pair told EW that they had arrived at the stand at 11:40; 45 minutes later, they were still waiting, albeit fairly close to the front of the line.)

By 12:30ish, the line stretched from Columbus Circle to 62nd Street and Broadway, broken only occasionally so that it wouldn’t block access to buildings like the Trump International. A line-tender dressed in a gigantic banana suit handed out “Mr. Manager” stickers to those just joining the pack and estimated that they’d likely be waiting an hour or longer before getting their hands on Giddy-Girly Bananas, George Daddies, or Simple Simons. READ FULL STORY

How much could one banana cost? $10, according to 'Arrested Development' -- and Seamless


The bad news: Unless you live in one of a handful of major urban areas, you won’t get a chance to visit the Bluth family’s iconic Original Frozen Banana Stand this spring.

The good news: You can, however, ogle the stand’s eclectic menu no matter where you live, thanks to the food delivery wizards at Seamless.com. READ FULL STORY

'Game of Thrones' viewing parties: Little severed heads, Iron Throne beers, and more

If you aren’t serving dragon wings at your Game of Thrones viewing party, you’re probably doing it wrong.

HBO’s incredibly violent, incredibly intricate swords-sorcery-and-salaciousness drama is premiering its third season on Sunday, March 31. It has potential. But more importantly: it has potential to inspire great parties.


Anthony Bourdain on 'The Taste': 'In the end, I am proud to say that the best taste won'

It was fun. It was — compared to the hard beds, army cots, boat decks, and mosquito netting of my last weeks — luxurious. It was, at times, unexpectedly gut-wrenching. It was, at times, strange as hell. And yes, goddamnit, that was a real tan.

My first foray into network television was indeed, a bizarre trip to the Other Side, where the necessary glare of a million lights and I don’t even know how many cameras, and layer after layer of sweat-absorbing makeup give an unnatural hue, an otherworldly glow, a Barbie-like patina to even the most honestly acquired New York beach tan. By the end of day, you look like Jack Nicholson’s Joker from the first Batman film. But I wouldn’t have missed it.

First off, let me say, if you are lucky enough to be friends with Nigella Lawson, you are very fortunate indeed. Waking up every day to have a car take you to studio where the sublime Ms. Lawson is padding about in fuzzy slippers and an Ethel Mertz robe, her hair in curlers, is one of life’s great joys. I don’t know what the female version of a mensch is, but that’s what Nigella is: always there with a band-aid, magically-prepared fresh-ground coffee, her own toaster, a multi-disc DVD anthology of film history for the down hours. She carries her own supply of French sea salt in a suspicious looking container in her purse. She is not averse to a shot of tequila with the boys, should the equally delightful Ludo be offering some in his trailer. She kicks ass at beer pong. She is exactly who she is on television — but better.

And Ludo, by the way, is much, much nicer than he appears on television. A softie, truth be told. But I’m sure he’d rather I kept that quiet.

I learned a lot this year on The Taste. READ FULL STORY

Nigella Lawson blogs 'The Taste': Even Bourdain's getting the touchie feelies

Nigella Lawson is a mentor and executive producer on ABC’s The Taste. She is the author of eight bestselling books including Nigella KitchenNigella FreshNigella Christmas, Nigella BitesFeastHow to Be a Domestic Goddess and How to Eat, which have sold more than six million copies worldwide. Her latest cookbook is Nigellissima: Easy Italian-Inspired Recipes. Below, she shares her thoughts on the penultimate episode of The Taste and the team she’s mentoring.

While I graciously concede that the life of a contestant on The Taste must be pretty damn stressful, can I just point out that it isn’t such a joyride for a mentor, either. Though perhaps that isn’t the right way to put it: joy there is, for sure. And it has been, continues to be, one hell of a ride. But the tension, the sense of engagement and responsibility, is breathtaking in its force. Even a tough old nut (a term imbued here with affection and admiration ) like Anthony Bourdain has been afflicted with the touchie-feelies.

Bobby Flay joins petition for gender-neutral Easy Bake Oven -- VIDEO

Since the celebrity chef revolution of the early aughts, food has been more visible in pop culture than ever before. But despite dozens of TV programs that glamorize butchers, bakers, and sous-vide duck breast with truffle jus-makers of both genders, Hasbro still only targets girls with the commercials and packaging for its Easy-Bake Ovens — which come only in shades of purple and pink. (Not like there aren’t any boys who like purple and pink, but still: the feminine slant is clear.)

But 13-year-old crusader McKenna Pope is determined to change that. In late November, she launched a petition urging Hasbro to manufacture and promote a gender-neutral Easy-Bake Oven, all for the sake of her cooking-obsessed little brother, Gavyn. “I want my brother to know that it’s not ‘wrong’ for him to want to be a chef, that it’s okay to go against what society believes to be appropriate,” she explains. “Please, sign this petition, help me in creating gender equality, and help the children of today become what they’re destined to be tomorrow.”

She also attached a video that shows off how freakin’ cute little Gavyn is:


Bacon-scented shaving cream is perfect present for Ron Swanson -- also a real thing


Sorry, Honor — this product truly deserves to top Ron Swanson’s Pyramid of Greatness.

Yes, shaving cream that smells like rich, smoky pork actually exists. Here’s how the press release describes it: “J&D’s Bacon Shaving Cream™ is proudly Made in America and is the highest quality meat-scented shaving cream on the market today… It is best used after a hot shower or before an important date with someone you may want to spend the rest of your life with.”

As EW.com photo guru Jef Castro says, “That MUST cause break-outs. Or obesity.” Absolutely — but is it kosher? I’ll let you know as soon as I hear back from the product’s creators, “Bacontrepreneurs” Justin and Dave.

These guys also sell a sriracha-flavored lip balm. Wearing it, apparently, is “like making out with some tasty napalm.”

Congratulations, world: I have finally been rendered speechless. Ooo, accidental bacon pun!

Read more:
Nick Offerman performs slam poetry about bacon — VIDEO
Ron Swanson’s best foodie moments — EXCLUSIVE VIDEO
‘Parks and Rec': Ron Swanson’s ‘turkey burger’ is now a reality, proves he needs to write a (very unhealthy) cookbook.

Guy Fieri responds to 'New York Times' review in cut 'SNL' bit -- VIDEO

Oh, so that’s why this week’s Saturday Night Live was underwhelming! All the show needed was a flavoricious punch of Donkey Sauce, expertly delivered by Bobby Moynihan’s cackling take on Guy Fieri.

It’s a shame that the following bit — in which Fieri stops by Weekend Update, only to discover that the New York Times wasn’t exactly into his new restaurant — got cut from Saturday’s show. Moynihan’s Fieri voice is spot-on, and his shocked response to the Times review — “Oh, that’s not off the chain. Oh, that’s very much on the chain” — was much funnier than any Timberlake-free musical monologue. Though Update’s Petreus scandal and Chris Christie segments definitely hit, including the Fieri thing on the live show would have been icing on the cake.

But hey, at least NBC isn’t letting the bit go unseen. Feast your eyes on this, hombres:


Guy Fieri fires back at 'New York Times' critic -- VIDEO

Earlier this week, the New York Times published a scathing review of Guy Fieri’s new Times Square restaurant that has resonated through Flavor Town and beyond. The piece — penned by restaurant critic Pete Wells — took aim at everything from fishy-tasting marshmallows to a drink that “tastes like some combination of radiator fluid and formaldehyde,” reserving some special scorn for Fieri’s own divisive personality: “When you cruise around the country for your show Diners, Drive-Ins and Dives, rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it?” Wells asked. “Or is it all an act?”

This morning, Fieri appeared on the Today show to respond to a few of the 34 biting questions Wells posed in his review. The Food Network star — who doubles as America’s 10th highest-paid chef, according to Today — opened by saying that Wells’s over-the-top negativity was uncalled for: “I just thought it was ridiculous,” he told Savannah Guthrie. “I mean, I’ve read reviews. There’s good and there’s bad in the restaurant business, but that, to me, went so overboard it really seemed like there was another agenda.”


You got served: 'New York Times' roasts Guy Fieri's new restaurant

When humanoid monster truck Guy Fieri opened his newest restaurant in Times Square this fall, you could practically hear critics all across New York City sharpening their knives. The joint is a ready-made, “Donkey Sauce”-covered punchline for writers hungry for a creative way to express disdain — who could resist a 500-seat macho wonderland that serves monstrosities with names like “Ain’t No Thing Butta Chicken Wing” and “Guy-talian Nachos”?

But even in context, the New York Times‘s review of Guy’s American Kitchen stands alone. It’s so contemptuous, so angry, and so hilarious that it rivals the paper’s bitchiest greatest hits — articles like A. O. Scott’s review of Good Luck Chuck or Cintra Wilson’s takedown of a new J.C. Penney in Herald Square.

Don’t believe me? Here are a few of the best lines from food critic Pete Wells’s piece, which is written as a series of breathless, incredulous questions for Guy Fieri himself:

– “Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex?”


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