:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59079951/14231135472_a13c7d8391_o.0.jpg)
- Throwback drive-in chain Sonic is giving the people what they apparently want by debuting a pickle juice slushie this June. “Sweet and tangy, the bright brine compensates for the over-savoriness you might have been worried about,” reads an early review from Food & Wine.
WOULD YOU TRY IT?: Sonic is seeing green with its newest slushie--and it's kind of a big "dill." As in dill the flavor. Yes, you read that right. Sonic has created a pickle slushie. The new slushie will be available in June--so mark your calendars, pickle juice fans! pic.twitter.com/XHohXKuJci
— Bay News 9 (@BN9) March 17, 2018
- Domino’s has been testing futuristic technology to disrupt the pizza delivery industry for a while, and now rival Little Caesars is getting in on the action. The company has patented a pizza-making robot that “does everything from spreading the dough to adding the pepperoni.” There’s no word on when this robotic employee will officially go to work.
- Tiki bars are having their moment, and that means pineapple-based cocktails are the drinks du jour.
- With today’s discerning imbibers obsessing over single-malt scotches and all their complexities, there isn’t much room for blended varieties on the bar shelf. “It’s not an exciting group,” alcohol writer David Wondrich tells New York Times columnist Eric Asimov. “They’re for drinkers who do not want to be challenged.”
- Responding to a story about tipping-related harassment in restaurants, a number of New York Times readers wrote the paper to share their experiences with the issue. On reader’s take: “You numb yourself because dealing with inappropriate behavior from customers is just part of the job — that’s the way it feels, at least.”
- Here is a South by Southwest Q-and-A session, in which José Andrés and Andrew Zimmern discuss how chefs can save the world.
To speak about the responsibility and role of chefs to help the world, @chefjoseandres and @andrewzimmern visit the #TwitterHouse at #SXSW!
— Twitter Food (@TwitterFood) March 18, 2018
You can watch the entire Q&A right here in this thread to see how @beardfoundation and @WCKitchen are making a difference. pic.twitter.com/3VMYfIvkiS
- Speaking of hero chef José Andrés, he’s giving the Federal Emergency Management Agency some advice on Twitter.
Nice initiative but Until we don’t know who is in charge before a disaster happens, and who is in charge after,will be always difficult to do a good job. We need to know WHO is in charge in every main area of relief! With full responsibility....We can not do it by commitee.... https://t.co/A3Yk5kaYd2
— José Andrés (@chefjoseandres) March 18, 2018
- Sweden’s Museum of Failure has expanded with a Los Angeles outpost. Here, visitors will find terrible ideas such as Crystal Pepsi, Colgate lasagna, and OJ’s cereal.
- Millennials are blamed for killing so many things, but they may be propping up the “ethical snacking” industry. A new study shows this generation of young adults wants to munch on — and is willing to pay higher prices for — foodstuffs that are produced in good moral standing.
- Eating beef is, unfortunately, bad for human beings and the environment. In an effort to curb red meat consumption, there is now an argument for applying a carbon tax to beef products.
- After a round of massive pay cuts, dozens of Frito-Lay delivery drivers in New York City have quit their jobs in recent months, leaving local bodegas with severe shortages of Fritos, Doritos, and Cheetos.
- The Backstreet Boys, those ’90s heartthrobs who regularly dominated the TRL countdown, recently announced plans to make their own tequila, for some reason. The boy band is possibly getting into the barbecue business, too.
- Finally, a chef in Tokyo makes a piece of sushi, and a robot in Austin recreates it using cubes of gelatin. Sushi teleportation is almost a reality.
