Just when you thought you tried every fruit imaginable, comes along a new taste sensation… the Kiwee. This is the younger cousin to the fruit, kiwi. Unlike its counterpart, the kiwee has no fur and does not need to be peeled to be eaten. The fruit is not genetically modified, and was actually discovered growing wild in China. The fruit had a short shelf life and did not take kindly to shipment. New Zealand fruit growers cross-bred the heartiest versions of the fruit to solve that problem, and soon the kiwee was born. Continue reading
Category Archives: Steven Doyle
Billed as the eighth wonder of the world, the Chocolate Wunderfall at Golden Corral is now fully operational. Here you can share your reach into a splash of warm chocolaty ooze with dozens of strangers, looking gleefully into their eyes as you coalesce bits of marshmallow and fruit into a pool of sweet gluttony. How can this possibly be a good idea? The fountain has always creeped me a bit, reminding me of Augustus Gloop who nearly drowned in Wonka’s chocolate river. These are the things that sweet bacterial dreams are made of. Continue reading
by Steven Doyle
How would you like Halloween without candy? In this clever commercial from Crest, the test children were not amused and made their opinions well known. According to the kids the healthy cupcakes tasted like “poopy pinata”, and the nori lollipops, which were touted to get their colons going in the morning, were “disgusting”. Continue reading
by Steven Doyle
CrushCraft, the beautiful fast casual Thai restaurant located at 2800 Routh Street in the Quadrangle, serves up some very tasty Thai street eats all day and very late into the evening. What makes Khao Soi so very special is the variety of flavors and textures in one bowl. It enlivens the taste buds and begs for more bites. Continue reading
One of my first visits to Kalachandji’s was as a college student, and it was Thanksgiving. The meal included a visit to the Krishna temple escorted by one of the many devotees who live in the neighboring homes. With the meal we enjoyed a tofu turkey, which was actually much more delicious than it sounds. Although the spice level is very minimal, the repast was elegant and flavorful. We dined in the open air patio which is centered inside the restaurant.
During subsequent visits I was shown more of the cuisine, and always have a great sampling at the luncheon buffet which is excellently curated by the cooks, setting out just enough for the guests as necessary as not to compromise the quality of the food. Continue reading
by Steven Doyle
Our time at the Texas State Fair has been filled with laughter, music, beer and food. Plenty of food as a matter of fact. How the State Fair became synonymous with all things on a stick and fried is stuff of legend, but the holy grail of all things fried is undoubtedly the corn dog. Continue reading
If you have read craveDFW for any length of time, you know we adore our tacos. We create an annual taco list and one of the highlights is usually the gas station trompo taco across from Bachman Lake off Northwest Highway. Some years ago I was sharing taco secrets with Chef Kent Rathbun, and he claimed this to be his most favorite taqueria in Dallas. I pretty much agreed. These are amazing little tacos of grilled meat sliced off a trompo, which is Spanish for ‘spinning top’.
How this all works is that pork is marinated over one or two days in a combination of dried chiles and then slowly cooked with a gas flame on a vertical rotisserie called the trompo. Perched on top of the trompo of meat is generally a whole pineapple that drizzles its juices downward, further breaking down the meat with flavor and enzymes to make it even more tender. Continue reading