Sweet! The top 10 candy desinations in the US

by Martha Edwards on

Know what the best part about Halloween is? The candy. The sweet, sweet candy. Whether you’ve long outgrown trick-or-treating or not, being surrounded by sugary goodness is some sort of gluttonous version of heaven. Or at least to me it is.

Still, candy doesn’t have to be confined to Halloween; If you’re looking for a place to satisfy your sweet tooth, here’s a list of the Sweetest cities in the US, according to the National Confectioners Association:

  1. Hershey, PA. Well, duh. I think the name says it all. Head to the Hershey plant on Halloween and you’ll be treated to lots of free samples.
  2. New York, NY. With attractions like M&M’s World and a 16-story Hershey’s store in Time Square, it’s easy to see why New York is known for more than just apples.
  3. Orlando, FL. Disney world is a sweet-lovers haven, with sweet shops and a replica of Ghirardelli Square.
  4. San Francisco, CA. If Ghirardelli Square and the Scharffen Berger chocolate factory aren’t enough, San Francisco also boasts the world’s largest Pez dispenser.
  5. Chicago, Il. With a stadium named after gum, you know sweets are big here.
  6. Los Angeles, CA. Like Orlando, Disneyland is the place to be in LA for sweets.
  7. Boston, MA. Boston was crowned the Trick-or-Treat Capital in 2006 for its abundance of sweet stuff.
  8. New Orleans, LA. Classic sweet shops like Laura’s Candy Shop and Aunt Sally’s Praline Shop make this city a hit with sweet tooths (or is it sweet teeth … ?)
  9. Las Vegas, NV. This Halloween, Vegas trick-or-treaters will be treated to chocolate poker chips. Umm … not a good idea for chocoholics …
  10. Kansas City, MO. When in Kansas City, be sure to enjoy a tour of the Russel Stover headquarters.

Doorbells and sleighbells and . . . frozen schnitzel?

by Catherine Bodry on

Wiener schnitzel may be one of my favorite things, but I’m not sure how I feel about the new toaster version of the traditional Viennese dish. In the classic version, a thin slice of veal is tenderized, coated in bread crumbs and fried. This process results in a wonderful combination of textures and flavors: crunchy, savory breadcrumbs and tender veal.

Now a German firm has created a more convenient method for preparing schnitzel: in your toaster. This version is made of pork coated in bread crumbs, is sold frozen and can be cooked in any toaster in three minutes. Meat-producer Toennies spokesperson Dietrich Gumppenberg claims that the company is only responding to customers’ needs: “Increasingly people want something that’s convenient. Who has time to go to the trouble of frying something themselves?”

Gumppenberg is keeping mum on the schnitzel’s lack of oozing grease. “We’re patenting our invention,” he says.

[via Reuters]

The longest bar in the world: Dusseldorf’s Altstadt

by Grant Martin on

In traveling to Eastern Europe last week, I had a fairly substantial layover in Düsseldorf, Germany. Figuring I could make it into the city and back during those nine hours, I checked a few of my favorite internet resources and discovered that Düsseldorf is home to the self-proclaimed longest bar in the world. Thus being the studious Gadling researcher that I am, I decided to investigate.

Altstadt can be reached with a few train transfers (unless the union is striking) from the airport in about 45 minutes. Once you exit the subway you’ll see a swarm of people walking in one general direction. Follow them — they’re headed towards the beer. “The longest bar in the world” is a series of several blocks of brick pedestrian walkways, connected and curving through the old city. Scattered among them you’ll find your typical food joints, although most of the bars serve standard German fare; I was able to get “barbecued meats” and a huge wheat beer for about 12E (tip: that small fillet of meat that looks like a liver cut in half actually is liver).

Make sure you stop by the Barrique Düsseldorf Altstadt, where you can purchase liquor by the liter out of giant glass globes and peruse the limoncello and grappa collection.

To get to Altstadt from the airport, take a commuter train to the Dusseldorf HBF, then transfer to the Heinrich-Heine-Allee metro stop. You’ll know where to go once you reach the surface.

Gadling’s European Guide to Drunken Street Hot Dogs

by Grant Martin on

If there is one consistency among the bar scenes in every country I’ve been to it has got to be post drinking pilgrimage for late night food. Whether this is the 24 hour pizza place over on Broadway or the gyro stand under the bridge, nothing hits the spot after a hard night of drinkin’ like three hot dogs, four plates of poutine and a bottle of Powerade.

Over the past year or so I’ve had the opportunity to sample some of the international post-bar hot dog scene. All in the name of Gadling research, my friends. No, I haven’t sampled every street hot dog outside of every bar in every country, but I’d say I’ve had enough ground pig insides to list a few favorites.

  • Third Place: Prague. The standard. The Czech version of late night eats comes from the numerous permanent stands they have scattered between New and Old Town. The dogs are huge, condiments are-a-plenty and the price is a steal.
  • Second Place: Paris (above). The gastronomique. Quality grilled onions and peppers plus delectable core materials knocks this Parisian snack up an order of magnitude on the delicious chart.
  • First Place: Stockholm. The thunderhaus.Three words, ladies and gentlemen, deep fried onions. I don’t know why I didn’t think of it earlier, but the addition if cronions to hot dogs rockets them off the delicious spectrum. I could eat these puppies for breakfast lunch and dinner.

For the record, do not try the late night food in Moscow. You’ll be sorry.

Big in Japan: The Most Perfect Bowl of Ramen

by Matthew Firestone on

Today, ‘Big in Japan’ brings you an update on one noodle lover’s countrywide search for Japan’s most perfect bowl of ramen.

I love ramen.

For some, it’s the heady aroma and subtle flavor of wild mushrooms. For others, it’s the enticing sizzle and juicy goodness of a rack of lamb.

For me, it’s gotta be ramen – Nature’s most perfect food.

Since first coming to Japan several years ago, I have been engaged in a tireless quest to find the most perfect bowl of ramen. Like finely aged wine, matured cheese or sun-ripened fruit, good ramen must be appreciated, savored and at all times revered.

Of course, no two bowls of ramen are created equal. From the consistency and flavor of the broth to the texture and style of the noodles, clearly a bowl of ramen is greater than the sum of its parts. But fear not – though the road has been long, I may have finally found the perfect bowl of ramen.

Allow me to introduce you to the newfound subject of my affection, the spicy ramen bowl at Two Guy’s Ramen, a neighborhood landmark here in the Nakameguro ward of Tokyo.

To the untrained eye, the spicy ramen bowl at Two Guy’s Ramen looks like any other bowl of noodles you might come across here in Japan. With that said, let’s dissect the various elements that make this particular bowl of ramen such a superior snack.

For starters, let’s inspect the broth.

Note the rich hues resulting from the flawless blend of miso paste, soup stock and spicy sesame oil. Fix your eye on the perfectly chopped scallions floating effortlessly on the globules of rich, salty pork fat.

Next, check out the noodles.

Note the dense mass of curled egg noodles hiding beneath the toppings, waiting to be discovered by probing chopsticks. Fix your eyes on the perfect ratio of soup to noodles, which ensures balance and consistency in every slurp.

Finally, appreciate the chosen toppings.

Note the plumpness of the yellow kernels of corn, the translucent goodness of the bean sprouts and the zesty freshness of the spring onions. Admire the immaculate slice of slow-roasted pork, which hovers above the noodles with zen-like grace.

Although a picture speaks a thousand words, in this case I am at a loss to describe the medley of flavors that dart across your tongue with each slurp of this delectable dish. The richness of the miso mellows the burn of the spicy oil while the zest of the spring onions awakens the starches of the noodles.

With every bite, the stomach screams out for more while the head spins in a MSG-fueled orgy of delight…

Two Guy’s Ramen – I salute you. Although my quest for the most perfect bowl of ramen is far from over, the bar has been raised, and my hunger has been vanquished (at least for the time being).

For more on Nature’s most perfect of foods, check out An Ode to Ramen, a four-part series on the history and culture of this heaven-sent dish.

** This article is dedicated to Will-san, my long absent partner in crime. May our future hold within it more drunken afternoon trips to the Mecca that is Two Guy’s Ramen. **