Archive for the ‘Delivery’ Category
Ever since I was a kid, when I ordered a pizza from Domino’s it was always the same…thin crust with beef (meatball) and pineapple. Thanks to Domino’s new BFD (big fantastic deal) I can now cement my pizza creation online, and if people like the look of it, they can order it as well.
Springwise breaks down Domino’s new social pizza making strategy…
Domino’s revamped its online presence last month as part of its “You Got 30 Minutes” brand re-launch campaign, including adding the new BFD Builder for custom online orders. Short for Big Fantastic Deal, the BFD Builder lets consumers create the pizza of their dreams—specifying the type of crust, the amount of sauce and cheese, and unlimited toppings—for a flat rate of USD 10.99.
What’s really interesting, though, is that consumers can name and register the pizzas they design in Domino’s BFD database, where they can be viewed and ordered by other consumers. Nearly 12,000 pizzas have been registered so far, including the “Happy Birthday Aaron” and “Rhonda Half Doug Half,” for example. The site even tracks how many people have ordered each registered pizza so far, and consumers can view the database with the most popular pizzas first, as well as by newest, oldest or alphabetically. Top of the “most popular” list, incidentally, is the “Ciao Bella!” which has been ordered over 83,000 times.
So head to the new BFD Builder now and share your creations in the comments.
And if you want to order my creation, the Hawaiitaly, click here.
This site definitely is far from being kosher. But if pork is your thing this should be up your alley.
Head over to the Grateful Palate, a site dedicated to all that is bacon (and other things).
But if your a die hard swine fan, then you have to sign up for the Bacon of the Month club.
For about $140 a month you’ll receive all of the following:
- A different artisan bacon delivered to your door each month for 12 months
- Informative notes on all bacon selections
- Discounts on The Grateful Palate bacon products and bacons
- Bacon of the Month Club Membership Card
- The bacon strip–Our members only monthly bacon comic strip
- The Bacon of the Month Club Pig Ballpoint Pen
- A little Rubber Toy Pig
- One free Bacon Tee-Shirt
- A recipe each month using the bacon selected
- Discounts on suggested wines and products in recipes
- And–new for 2007–a pig nose!
But if you’re just looking for some damn good bacon, head to the Premium Bacon Collection and find the right swine for you.
Just got an e-mail with some very good news.
Joe’s Stone Crab, the famous Miami Beach landmark, is now shipping all summer long. Unfortunately they only ship in within the US so the crabs stay fresh, so if you live elsewhere, you’ll have to get to the states to try them.
If you’ve never had Joe’s before, you need to try this. If you have a special event or are in the mood for a great meal, spend the extra cash and order yourself some Stone Crabs.
Joe’s used to only be opened from October to May (technically stone crab season), but in recent years they began keeping the restaurant open all year long. The stone crabs are frozen but still taste fresh and are definitely still worth it.
If you’ve never ordered from Joe’s, here are a few suggestions…
- Joe’s Vinaigrette
- 2nd Mortgage (Cold Seafood Sampler)
- Creamed Spinach
- Any Potatoes or Tomatoes
- Cole Slaw
- Key Lime Pie
Not sure if all of the above can be shipped, but the crabs and key lime pie definitely can.
Joe’s also now has locations in Chicago and Las Vegas, but if you want them fresh as can be, you’ll have to head to the original in Miami Beach.
Oh, and if you can’t make it to the restaurant or are low on cash, give these official Joe’s Stone Crab recipes a try. The viniagrette and key lime pie recipes are pretty easy and delicious. TIP: For the key lime pie, use an already made graham cracker crust to save time.
Visit joesstonecrab.com for ordering information (24/7) or call 800-780-CRAB, M-F 9am – 3pm (EST).
Time after time I’ve gone to a local grocery store and asked for a piece of raw fish. Usually tuna or salmon. I then went home and attempted to slice it up, sushi style. But it never EVER came close to what’s offered in sushi restaurants. I thought it was me and the lack of sushi training I had. But according to Slashfood and SushiFAQ apparently I was wrong…
The question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to offer an answer. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and they all give me the same answer… they do not know of any regulations from FDA or other agencies which is why suppliers set up their own micro and chemical parameters for their products. A search of FDA documents turns up the same results, no clear standards as to what makes fish ‘sushi grade’ or ‘sashimi grade’ and no definition of the term. The only concern any inspectors have is the parasite destruction guarantee, which is accomplished by ‘freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. The FDA’s Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it’s the facts. Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item.
Much more info can be found on the links above. But if you’re too lazy to either prepare it the right way or read the linked article, you can just visit Catalina Offshore Products and have them deliver fresh sushi to your door. They’ve been selling the finest seafood to fine dining restaurants and sushi bars for over 25 years. Now you can purchase the same high quality products at wholesale prices.
I’m no sushi expert, but the prices actually look pretty fair, too. Am I right? Let me know if I’m wrong about that.