It’s been a hectic week, my internet browsing time has been shockingly low, so it’s just a short post today.
As a follow up to last week, Haydel’s made their king cake and broke the record. Apparently it took 4000lbs of flour and over 300lbs of sprinkles! That’s a lot of sprinkles. It has yet to make it to the Guinness World Records site but I’m sure it’ll be there soon.
New Orleans had a week of record breaking, with Chef John Folse making the largest mac and cheese to raise funds for the New Orleans Area Habitat for Humanity. The 2100lb dish served 6500 people and contained 288lbs of cheese.
The Great American Beer Festival was last weekend, Beer News gives us a list of all the winners. Local brewery St Arnold won a couple of awards, so congrats to them and all the other winners! I’m sure Michael would love to volunteer to be a judge next year!
Chow had a wonderful article this week on types of pasta and the sauces that go best with them. And no, ragu does not go with spaghetti, although I do commit that sin! Another good rule of thumb is to remember that dried pastas go well with oil based sauces, fresh with butter based sauces. I do love pasta.
I don’t get what this guy was trying to achieve, anyone care to enlighten me? But the idea of a pizza topped with mini pizzas does entertain me.
The LA Times had a nice article on gelato this week. I’m wanting to try the recipe for parmesan gelato, I just need to figure out what to serve it with.