Sometimes, it might look like we at EATERAZ are proponents of hate. When you’re in the business of calling people out when they act untruthfully or do something that’s just plain stupid, it might look like all you do spread ill-will. Well we all know that’s not true because we’re always talking about how we love big corporate chains. (kidding) But we do defend Starbucks when people bag on them for a whole host of reasons, none of which would be listed on this website: http://www.buzzfeed.com/melismashable/the-best-of-i-hate-starbucks/
Like we said, we believe people should cut Starbucks a break because the actually do some good, but we couldn’t help but share this hate-filled round-up of anti-Starbucks efforts. Some of the pics and vids are downright hilarious. And whether you’re a lover or a hater, we could all use a good laugh now and then.
The end of journalism has led to some pretty crazy things—online diaries, stories about as long as the one you’re reading now, and the most apocalyptic of them all: user reviews. Sure it’s nice to get some 411 on local businesses from all kinds of people, but that good info is often surrounded by nonsense from jerks, assholes, and illiterates.
Take Yelp for instance. You might appreciate all the reviews of Hula’s Modern Tiki. But then someone’s gotta chime in “This fantastic establishment harkened me back to island vacations, where delectable fare flowed freely and time slowed for a near-perfect beach-side experience, casual yet elegant all around.” Huh?
Now you can block people like this with a new application called Yelp Without Pity. If you run Safari 5, you can use it. This program allows you to block reviewers (like crazy people on Facebook) so they never appear in your Yelp experience ever again. Ever. The instructions are outlined at the link below. Think about it, you’ll never have to hear John S. complain that the bar was out of his boutique tequila ever again. So maybe there’s something else journalism’s demise has led to: justice.
Get it here: http://cobralibre.github.com/Yelp-Without-Pity/
We almost got into a car wreck trying to cut across two lanes on Scottsdale Road today. The folks over at Papi Chulo’s Mexican Grill and Cantina, staged a little promo today that had Arizona Taco Festival written all over it, so we had to pull into their parking lot to see what was up.
It was pretty much as the sign read, “Free Tacos.” Two hard shell tacos one shredded beef and the other chicken. We have to say, a pretty tasty twosome.
If their goal was to introduce people to their relatively new spot, then bravo, they succeeded!
Judging from the Happy Hour menu (3-7pm everyday, all items $5) that accompanied the Papi package, we’ll soon be making a visit to try their Wings El Caliente in Papi’s Secret Sauce—oooooooooh.
You know how we love our wings at EATERAZ almost as much as Thousand Island dressing.
Papi Chulo’s Mexican Grill & Cantina
5101 N. Scottsdale Rd., Scottsdale
480.543.1043
When the editor of 944 Magazine, D.B. Mitchell, called and asked us to write something for his Summer Music Issue, we wondered how we could tie food and music together.
Best restaurant tunes? Nah, most of them just play Thievery Corporation knock-offs or nothing worth mentioning.
What about the music that inspires chefs? No fun.
So we decided to go the less-literal route and pair foods with tunes, creating an angle that neither matters nor makes any sense. But it’s fun to read nonetheless! For instance, did you know that the sticky buns at El Chorro Lodge have been around longer than the Rolling Stones – and that’s why we paired the sugary babies with the Stones’ whole 1971 album, Sticky Fingers. We balanced out the prim and proper cotton candy at Noca with the down and dirty “Cotton Candy” from Insane Clown Posse. As for the ribs at Stacy’s BBQ Smokehouse—it was a toss up between George Thorogood’s “Bad to the Bone” and Widespread Panic’s “Ribs and Whiskey.” Check out the PDF to see who won.
Download story here.
You know, we never do product reviews on EATERAZ because our days of selling other people’s sh*t for absolutely no piece of their business are gone. There comes a point in every magazine editor’s life (remember, Tyda and Phillips are both former magaziners), when you think, “Wow, I just wrote this great thing about your product and didn’t even get a sample, or a thank you card, or anything!” So now, when you hear an endorsement from us, you know it’s because somebody wised up and sent us some free stuff. Doesn’t mean we’re going to write about it, but it sure helps.
So here’s object of desire number one: The EGrill. We had no idea what “cooking by infrared” meant when we picked this thing up, but quickly learned that it means “makes a better steak.” The secret to any good steakhouse chop is not just the cut of meat, but the high temperature, high enough to lock in juices immediately. That’s what infrared does. The grates on this tabletop grill get so hot, there’s nary a drip in the pan because it’s all been locked in. This thing’s perfect for condo patios or backyard grilling by folks who only dabble once or twice a year. The web site says it’s perfect for camping, but we disagree there–the thing is kinda heavy and clunky. But back on the patio, it’s perfect. It retails for about $200.
Available at Barbeques Galore. Type in your zip here (www.bbqgalore.com/retail) to find a store near you.
During last night’s Cinco de Mayo at Aunt Chilada’s, we’re pretty sure we saw 300 people get herpes. No, not because there was a giant make-out orgy (that stuff always happens 10 minutes after we leave), but because Hornitos reinstated their old tequila ice luge on the patio. Folks of all ages, race, and level of toxicity parked their lips on the delivering end of the luge to receive shots of Reposado.
Unless there’s some scientific theory that explains how STDs can’t live on ice, we’re pretty sure someone with hérprés (said in your best French accent), or at least SARS, slapped their unprotected pucker on the shooter.
Way back in August of last year, we pointed out that the new Double Down sandwich from KFC was actually a healthier alternative to a lot of what America is already eating. You can read the story here: www.eateraz.com.
The Double Down finally hit KFC’s fryers two weeks ago and we’re happy to report that no one has died yet. So upping the fatty ante is IHOP, who yesterday debuted Pancake Stackers – a cheesecake sandwich with pancakes instead of bread. (Or is it a pancake sandwich with cheesecake instead of anything that makes a sandwich?) Check out the beauty here: www.ihop.com. Thankfully, all three flavor options are fruit (strawberry, blueberry, and cinnamon apple), which should stave off some British-accented rampage by revolution frontman Jamie Oliver.
Stackers are available until mid-June and will cost $4.99. That’s like 900 calories per dollar. Sweet.
On a recent trip to the new Mad Chef Gastropub in Ahwatukee, we dined on Poutine, a dish we haven’t had since a trip to Quebec last year. Poutine is a dish consisting of french fries topped with cheese curds, covered with brown gravy and sometimes additional ingredients. Mad Chef’s was decadent and deadly, only instead of curds, they used aged cheddar–good move for our less-Quebecois taste buds.
As we dug in deeper to explore this heart-stopping dish, we stumbled upon a much greater secret — SECRET MENUS! Bet you didn’t know that Putine (as KFC spells it) is available there as a “secret menu item” here in the States. We found a website with secret menus from 24 restaurants at a corner near you. Ranging from In-and-Out Burger to Arby’s to Mickey D’s!
Check the full list here.
Wanna know what warmed our hearts, though? Number 14. Back when Tyda was a tyke, he’d head to Long John Silvers with his grandparents and he’d always ask for a “bag of crumbs,” basically fried pieces of fried pieces. They’d look at him like he was crazy (or low on cholesterol) every time he’d make this request. So, Mr. Silver, Tyda’s glad his incredible ability to set trends has affected your business so well. He’ll be by later to pickup that royalty check.
Meanwhile, EATERAZ’s other half, Rick Phillips, has long been one of the select few who know to ask for the Peel & Eat Shrimp at Houston’s. Although they’re almost never available, these giant fatties come with a side of remoulade. If you keep comin’ up denied, then impress your server only on Saturdays by requesting the secret Texas Burger. It’s a Chiliburger that has long been a weekend staple of Mr. Phillips’ for a while. Hey, secrets are meant for sharing, right?
Seems like Revolver owner Steve McDonald is not wasting any time getting back into the swing of things and making sure that his A-List friends have a new place to be and be seen.
In this picture: Dave Stewart, Ex-MLB player and now sports agent for LA Dodgers’ Matt Kemp, who’s pictured between his girlfriend, Rihanna, and Stewart’s fiancee, Lonnie. The group was celebrating Rihanna’s birthday.
The very next day, McDonald directed them to take in a brunch at Chef Beau MacMillan‘s elements restaurant in Sanctuary on Camelback Mountain. Beau Mac said it all with his Facebook status:
Here’s one form the ‘Stranger Than Fiction’ file. Beppe Bigazzi, a 77-year-old Italian food writer has been fired from his Italian cooking show for recommending stewed cat to viewers as a “succulent dish.”
The channel’s switchboard was inundated with complaints from arrabiata viewers and, of course, animal rights groups. Bigazzi said that casserole of cat was a famous dish in his home region of Valdarno, Tuscany.
“Cat soup is one of the best dishes from Valdarno …. [the cat] is kept three days in a stream to bring out the qualities of its white meat … I’ve eaten it myself and it’s a lot better than many other animals,” he told viewers. “Better than chicken, rabbit, or pigeon.” He said that for optimum flavor the kitty should be “soaked in spring water for three days” before being stewed.
Hmmm … Good to know.
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