Angel Food Bakery Draws Wrath All the Way From Portland

Categories: Food Fight

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Photo courtesy of Voodoo Doughnut
Chocolate-covered, stabbable yeast doughnut with raspberry filling

In response to our coverage of Minneapolis's own take on voodoo donuts, the owners of Portland, Oregon's Voodoo Doughnut are seriously pissed.

Cat Daddy, creator of the almighty original voodoo doll pastry, has just seen Angel Food Bakery's menu and he's drafting a nasty letter.

See also:
Angel Food Bakery's Voodoo Donut Remix Is Better than the Original


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Angel Food Bakery's Voodoo Donut Remix Is Better than the Original

Categories: Food Fight

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Photo by Travis Anderson, courtesy of Angel Food Bakery

People will go stark raving mad over two things in life -- scorned love and rare donuts.

The morbidly talented folks over at Angel Food Bakery and Coffee Bar have Frankensteined the perfect metaphor for eating your feelings this Valentine's Day: voodoo donuts stuffed with cherry gore. The bakers are happy to personalize each one with some special asshole's name -- they'll even throw in a packet of sugar glass shards for your easy-impale needs.

They just can't exactly claim credit for the idea.

See also:
Top 10 donuts in the Twin Cities


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Today Is National Hot Sauce Day: We Celebrate With Tabasco Because It's Better Than Sriracha

Categories: Food Fight

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patchattack via Flickr / http://www.flickr.com/photos/patchattack/2790838260
Oh Tabasco sauce! You are superior, yes. Sriracha bows down.

We're toasting National Hot Sauce Day with a big ol' bottle of Tabasco sauce. You know why? Because it's better than Sriracha.

You read that right, hipsters. We have not drunk the Sriracha Kool-Aid.

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Salsa Lisa vs. Gimemo vs. Snappy Dog Salsas: Food Fight


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St. Clair Broiler vs. Mac's Industrial: Tuna melt down

Categories: Food Fight

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Sean McPherson
The tuna melt from Mac's Industrial

Ah, the humble tuna melt. One can find tumblrs, blogs, and a surfeit of articles about the grilled cheese or the Reuben, but where is the love for the tuna melt? We pitted two of the finest Twin Cities tuna melts against each other to give this classic sandwich the attention it deserves -- and to see who gets our Golden Albacore award.

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Coup D'Etat vs. Porchetteria: Walk Up Window


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Coup d'Etat vs. Porchetteria: Walk-up window warfare

Categories: Food Fight

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Amy Dahlin
Rapini porchetta sandwich at Porchetteria

Sometimes you just gotta eat. When racked with an impatient, irrational hunger, the rigmarole of parking the car, getting a table, pondering menus as thick and impenetrable as a quarterly prospectus, waiting for your food when you run out of things to say, and remembering to use your knife and fork to feed yourself can seem like just too much. This is what pushes people through the fast food drive-thru time and time again. But what if there was an alternative? What if, somewhere, there was a tiny place with a limited menu of real, dig-in-with-your-hands victuals flung out to you and yours in a matter of seconds? Thanks to the addition of restaurants with walk-up windows, two very different neighborhoods know the answer to these questions.

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Fasika vs. Blue Nile: Battle of the Berbere beef


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Fasika vs. Blue Nile: Battle of the Berbere beef

Categories: Food Fight
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Frederik Hermann
Ethiopian wot

Minnesota is for carnivores. Steaks, burgers, and brats paired with some kind of bread and some kind of side are staples of our summertime diet. But it's easy to get caught in a rut and tire of the too-familiar options and too-familiar variations. This week we're breaking out of our Midwestern habits and routines and sneaking into the Twin Cities' African culinary scene for a different take on the meat-bread-side combo: Berbere spiced beef, injera, and salad.

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Taste of Thailand vs. On's Thai Kitchen: Pad Thai pandemonium


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Taste of Thailand vs. On's Thai Kitchen: Pad Thai pandemonium

Categories: Food Fight

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Paul Rivera
Pad Thai

When it comes to food from other cultures, "authentic" is a tricky designation. Not only is authenticity complicated by ingredient sourcing and the quality of the chefs themselves, when another country's cuisine is transposed onto our local dining scene, often only the most basic recipes survive. In the Twin Cities, this is the case with Pad Thai, the original Thai fast food dish.

So let's focus less on authenticity -- that threadbare endorsement trotted out by hipsters and food snobs -- and instead get down to which Pad Thai in the Twin Cities brings us the most enjoyable, belly-filling, satiating dining experience.

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Red's Savoy vs. the Bulldog: Cheesesteak challenge


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Red's Savoy vs. the Bulldog: Cheesesteak challenge

Categories: Food Fight

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JeffreyW

Once a dish is declared "the best," how long does it stay that way? How long does that chosen taco or cupcake deserve to sit at the top of the mountain? A realistic answer might be "as long as the restaurant manages to stay in business." A more psychologically accurate answer might be "as long as our pre-conceived or firmly established expectations about the dish in question remain untroubled." A Darwinian answer might be "until something better comes along, as it inevitably will." This week we decided to revisit cheesesteak sandwiches and figure out which answer (and which cheesesteak) was the most satisfying.

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Edina Grill vs. French Meadow Cafe: Turkey burger takedown


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Edina Grill vs. French Meadow Cafe: Turkey burger takedown

Categories: Food Fight

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Jan Murin
Gourmet turkey burger

Serious foodies instinctively distrust restaurant chains. Chains evoke the processed, middlebrow, not-too-spicy-or-my-tummy-will-hurt blandness meant to please the masses. And they're, like, totally soulless, too. Isn't it obvious that the multi-grain, sustainably-sourced, earth-friendly, chef-driven spot has to be better? Well, it depends on what you order. This week, we use turkey burgers to scrutinize a basic tenet of foodie scripture.

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Emily's Lebanese Deli vs. Zakia Deli: Spinach pie showdown


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Emily's Lebanese Deli vs. Zakia Deli: Spinach pie showdown

Categories: Food Fight

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Amy Dahlin
Zakia's spinach pie

One Saturday last autumn in the parking lot of the Maronite church on University Avenue in Minneapolis, we had a transcendant Lebanese sandwich: grilled bread stuffed with meaty eggplant, crispy onions, and tart and flavorful za'atar (a mixture of dried oregano, wild thyme, dried sumac, and sesame seeds) topped with yogurt sauce. Last Saturday, after spotting a few flyers for an upcoming Lebanese dinner event, we were once again reminded of the glories of this country's cuisine. This time, we wanted to try some spinach pie and tabouli salad.

See also:
Dong Yang vs. Hoban: Bulgogi blowout


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