Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.
Talk about spreading the love. Having sampled a spreadable meat product or two in my time, I can attest to there being something immensely satisfying about them, about the distinctive feel of their fatty deliciousness melting across the tongue. Maybe it’s the excitement of being alive in an age where something like this product can exist. I won’t presume to try to name it; I’ll just say this looks like meat equivalent of jewels and could well prove as valuable to meat-loving palates everywhere.
Via Serious Eats
Summer DC Restaurant Week 2012
Whether you live to eat or eat to live, you know the drill by now. It’s going down beginning next week, August 13th to 19th, at over 200 D.C. area restaurants. Eat lunch for $20.12 and dinner for $35.12 (excluding cost of beverages, taxes, and gratuity.) Making reservations is wise as slots tend to evaporate quickly for this annual celebration of all the good eating and drinking our nation’s capital has to offer (Hint: It’s a LOT.) Reserve through Opentable.com.
National S’mores Day
It’s nice enough that today is Friday, but August 10th also happens to be National S’mores Day (heretofore referred to as “NSD”). I won’t bore you here with the history of these addicting sweets comprised of graham crackers, chocolate, and marshmallows. Suffice it to say that they’re loved by young and old alike and today is the day we’ve devoted to fawning over them in all their warm, gooey splendor. Still doubting s’mores are more than just kid stuff best relegated to campfire singalongs? Consider this: Every word in this sentence links to a different NSD celebratory observance.
Via Various sites
Only now that it’s here does it occur to me that this seems like it’s been a long time coming. In an age where the distinction between food and drink has grown steadily more blurry in wake of booze-laced desserts and meat-based cocktails, this sandwich strikes me less as a marvel and more of a culinary inevitability. Either way, there’s not a thing wrong with it, and the next time I find myself at New York City’s Salumé, it is the very first menu category I intend to work my way through.