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We declare as a unified staff that loaded fries suck We declare as a unified staff that loaded fries suck

Hear ye, hear ye. Gather ’round, as The Takeout shall issue a public proclamation. On this day, in the year 2018 Anno Domini, our fair food publication has declared the official stance on “loaded French fries”: they suck.

Cold sesame peanut noodles is the summer dish for vegans and carnivores alike Cold sesame peanut noodles is the summer dish for vegans and carnivores alike

Summers in China are brutal. I’ve been inland in the dead of August, when the sum of heat, smog, and humidity felt like being dragged through a sauna fully clothed with a hot towel wrapped around your head. There I witnessed a particularly novel way people cooled off. At a number of Beijing restaurants, diners crowded…

What should I egg roll next? What should I egg roll next?

I’ll be honest: I’ve got egg rolls on my mind. After editing Monday’s feature story on Asian egg rolls (cha gio, lumpia, spring rolls, and the like), my brain was off to the races, attempting to justify a reason to deep fry a batch.

Last Call: Dairy farmers ditch milk for beer, and how to be more productive Last Call: Dairy farmers ditch milk for beer, and how to be more productive

Last Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

Applebee’s working on a new app for those who need Applebee’s right freaking now Applebee’s working on a new app for those who need Applebee’s right freaking now

Like most cool millennial humans, you’ve probably encountered this scenario: You and your groovy buds walk into your favorite restaurant, Applebee’s, only to have to suffer the inconvenience of looking at the menu, interacting with the server, and waiting interminably long—like, 12 minutes—for your food to arrive.…

IHOP is now IHOB, an international house of burgers IHOP is now IHOB, an international house of burgers

There we go, folks: The weeklong mystery of IHOP’s name change has been revealed—and the ‘B’ in IHOB, turns out, isn’t breakfast, bulgogi, or bullshit.

What Anthony Bourdain gave us, and what he left us What Anthony Bourdain gave us, and what he left us

As I’m typing these words there are a hundred others doing the same, penning remembrances and think-pieces of Anthony Bourdain, who was found dead in a French hotel room Friday. I’m having trouble coalescing my thoughts into a tidy piece with a beginning-middle-end. Mostly it’s just fucking sad, given how lovingly he…

Anthony Bourdain, cook turned globetrotting host, has died at age 61 Anthony Bourdain, cook turned globetrotting host, has died at age 61

Anthony Bourdain has died. CNN, the network he worked for since 2013, reported that Bourdain was found dead Friday in his hotel room in Strasbourg, France, where he was filming an episode of his travel show Parts Unknown. Bourdain was discovered by his friend, chef Eric Ripert, a frequent cohort on his show. CNN…

Welcome to The Takeout’s first-ever art exhibition Welcome to The Takeout’s first-ever art exhibition

Visual artists rarely get their due. Photographs and illustrations on the internet are treated as in service to the writing (when they’re not being repurposed or stolen outright). An effective piece of art, however, can articulate a story just as well as words can. Which is why at The Takeout, our art department is…

Last Call: Half-caffeine cold brew and a blistering cover of a Stevie classic Last Call: Half-caffeine cold brew and a blistering cover of a Stevie classic

Last Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

Simple salmon ideas to showcase nature's perfect fish Simple salmon ideas to showcase nature's perfect fish

In How Do You Take Yours?, The Takeout solicits staff and outside expertise for secret tips on improving one dish.

Wisconsin sausage factory worker charged with inserting foreign objects into links Wisconsin sausage factory worker charged with inserting foreign objects into links

Typically when The Takeout brings you sausage news, it’s a happy occasion, since sausages are awesome and improve your positivity and well-being. So please know it brings us no joy to report this news: A man formerly employed at Johnsonville’s factory in Sheboygan Falls, Wisconsin, has been charged with inserting…

What exactly is vegan caviar? IKEA sells it. What exactly is vegan caviar? IKEA sells it.

The most intriguing food item at IKEA isn’t the meatballs—there’s no intrigue about them. Those meatballs are delicious, they’ve been delicious for the few decades I’ve eaten them, and I’ve never left a store visit without picking up a frozen bag and a packet of gravy mix. What really caught my eye recently is a…

Last call: Let’s take a moment to appreciate The Flaming Lips Last call: Let’s take a moment to appreciate The Flaming Lips

Last Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

Last Call: Binge on the original Japanese Iron Chef this weekend Last Call: Binge on the original Japanese Iron Chef this weekend

Last Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

Our country’s deep divisions have a silver lining: shorter Thanksgiving dinner Our country’s deep divisions have a silver lining: shorter Thanksgiving dinner

Whatever your political affiliation, the United States isn’t so united right now. We live in an us-vs.-them society, where every issue must be assigned a victor and a loser. We revel in beating the other team. We’re distrustful of one another. We no longer invite over friends who voted for Trump. We no longer invite…

All-grown-up Dunkin’ Donuts wants to focus on espresso game All-grown-up Dunkin’ Donuts wants to focus on espresso game

Dunkin’ Donuts seems to have experienced its adult awakening. In the last year, it has considered dropping Donuts from its name, pledged to rid itself of artificial coloring and its iconic but environmentally harmful foam cups, and is in the midst of updating many of its locations to be “NextGen” (this includes moving…

Latest tactic to ward off asshole seagulls straight out of Planet Earth Latest tactic to ward off asshole seagulls straight out of Planet Earth

We say this with no equivocation: Seagulls are the worst. They shriek incessantly. They find a way to shit all over you. They eat garbage. They taste like garbage. Leave your hotel window open with pepperoni nearby and they destroy the room. Seagulls are truly Mother Nature’s appendix.

Yes, you can make s’mores even more delicious Yes, you can make s’mores even more delicious

In How Do You Take Yours?, The Takeout solicits staff and outside expertise for secret tips on improving one dish.

This mushroom bolognese is so rich it made the Fortune 500 This mushroom bolognese is so rich it made the Fortune 500

Let’s not mince words: This here is one of the most delicious dishes I’ve had the pleasure of eating all year. It’s a mushroom bolognese tagliatelle from the Chicago restaurant Somerset, helmed by Michelin-starred chef Lee Wolen. As a lifelong carnivore, this vegetarian pasta feels like the last thing in the world…

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