The folks at Tumaro’s Gourmet Tortillas have unveiled their new line of New York Deli Style wraps and provided a great recipe if you are looking to mix up your enhiladas this summer. The new wraps come in five varieties: Rye, Pumpernickel, Sour Dough, Everything and Cracked Pepper.

Jump on the recipe below, if you’re so inclined:

• Grilled Salmon Enchilada
• 4 – 10″ New York Deli Style Wraps – Sourdough
• 1 lb. cooked salmon, flaked
• 1⁄2 cup water
• 1⁄4 cup Tomato Paste
• 1 Tablespoon vegetable oil
• 1⁄2 teaspoon chili or cayenne powder
• 2 teaspoons jalapeños, fresh or canned, chopped
• 1 clove garlic, minced
• 1/8 teaspoon cumin
• 2 Tablespoons onion, minced
• 2 Tablespoons scallions, minced
• 1⁄4 cup shredded reduced fat Mexican-blend cheese
• 1⁄4 cup low fat sour cream

Grill salmon until just opaque in center, 4 to 5 minutes per side. In a medium saucepan, combine water, tomato paste, oil, chili powder, jalapeños, garlic, cumin, and onions. Stir until smooth and heated through. Spoon about 1/3 of the sauce in bottom of a medium baking dish. To assemble each enchilada, wet both sides of tortilla in remaining sauce, place 1⁄4 of the salmon down the center of the tortilla and sprinkle with 1 Tablespoon of cheese. Roll tortilla and place seam side down in baking dish. Continue with remaining 3 tortillas. Pour remaining sauce over the four enchiladas. Bake for 10 minutes in a 350°F oven until hot and bubbly. Top with sour cream and serve.

A mushroom that can eat plastic? Where’s Peter Griffin adamantly screaming “Why are we not funding this!?” when you need him?

It’s called pestalotiopsis microspora, and it’s a fungi discovered by a group of Yale researchers on an expedition in Ecuador. Could this mean we’re on track to finally begin the lessening of the Earth’s plastic excess?

According to a Yale study and recap from ABC/Yahoo News, our planet is on a plastic production frenzy. Plastic can be recycled, but for the most part, it just turns into another product, never being eradicated from the planet. We’ve reportedly produced 245 million tons of plastic in 2006, compared to a relatively measly 1.5 million tons in 1950.

What’s most interesting is that it can subsist on polyurethane (combines the best properties of both rubber and plastic) alone in airless environments. Maybe throw a few pestalotiopsis microspora in that recycle bin? Or how about into the dark crevices of a landfill?

I wonder how long it takes for the mushroom to feast on a trashed Evian bottle? Do you think it puts it in its mouth like a corn dog, or just sucks on it for months at a time getting all those delicious members of hydroxyl and isocyanate functional groups into its system?

Another entity, Ecovative, is a group of college friends who discovered that the sticky substance on the bottom of mushrooms could be turned into a glue. That same glue can be combined with corn husks and other food byproducts to take on a form similar to polystyrene foam.

Less plastic, more mulch? Looks like mushrooms might be doing some serious Superman leg lifting these next few years.

Deconstructed art has always been a visual heartstring puller for me, and when food is involved, it’s almost immediate love.

Stately Sandwiches is a project put together by art student and designer Kelly Pratt. The goal is to present a sandwich for each U.S. state, deconstructed and beautifully laid out on different wooden cutting boards. As of right now, 11 of the country’s 50 states have had a sandwich developed and photographed.

California is portrayed by some commonly referenced ingredients, including avocado and sprouts. It’s called the Powerhouse, and it includes avocado, sprouts, tomatoes, cucumbers, cheese, Chive mayo spread, toasted mutigrain bread and an abundance of West Coast swag.

Kelly is also planning to sell prints soon, so stay tuned to her website for more good looking pieces:

Sensationalism aside, there really is a food truck based out of NYC that is selling a ‘Douche Burger’ that will cost you $666.

The burger, a product of NYC food truck 666 Burger, contains all the proper pretentious food delicacies needed when claiming you were eating “the best” of something. Each Douche Burger is foie-stuffed, gold-leaf-wrapped Kobe patty, topped with caviar, lobster, truffles, Gruyere melted with Champagne steam, and BBQ sauce made using a luxury Kopi Kuwak coffee.

According to 666 Burger, in true douche fashion, “[The Douche Burger] may not taste good, but will make you feel rich as f–k.”

Also remember that the Kobe beef being using is almost without-a-doubt not the real deal Japanese Kobe Beef, according to our report earlier this year.

We’ve seen more expensive burgers at restaurants, but paying $666 for a meal out of a food truck window is pretty boss. Or utterly ridiculous, we’ll let your wallet be the decision maker. Chase the truck down by following them on Facebook — or not.

Reddit user Allen Jacoby has spotted a buzz worthy breakfast drink item at his local Taco Bell location dubbed Mtn Dew A.M.

The new drink is apparently served until 11 a.m. at a currently unknown location, and features a hybrid of vitamins and caffeine by combining a ‘where have I heard of this before‘ mix of orange juice and Mountain Dew.

Sounds like a refreshing, less-caffeinated alternative to a coffee, a more sparkly alternative to a traditional orange juice, and a few vodka shots short of a worthy nighttime drink.

What are your thoughts? Have you tried this mix before? Do you want it to be available at your local Taco Bell?

Chef Mario Batali is never one to hold his tongue. In a recent interview following his departure from popular television show Iron Chef, Batali revealed his true feelings regarding the show’s new direction over the past couple years.

His main qualms with Iron Chef arose from being judged by people he felt weren’t worthy of criticizing his food. Here’s a transcript of the video interview:

When they had judges like you [Corby Kummer] and Jeff Steingarten and Dana Cowin and Ed Levine, people whose opinion I felt merited the ability to criticize my food, that’s one thing. But when all of a sudden you get these skinny little actresses from a show called The OC and they’re saying they don’t like raw fish, I’m like, ‘F–k you, why are you talking about my food? Who let you in this room?’ ‘Oh, I really don’t like that.’ Well who the f–k are you? So that’s when I got out of it. All of a sudden, the judges weren’t in the food industry, they were entertainment people.

Eater blog elaborates, noting that the chef must be referring to an episode of the show where The OC actress Melinda Clarke was a judge.

It looks like Chef Mario Batali has a bit of a disposition against the prissy, princesses of the world. Just a few weeks back, the chef left a comment on Foodbeast writer Danielle Mooradian’s ‘snarky’ article on his latest initiative to eat on a budget. It’s okay, being a mindless Internet writer and being called a “snarky princess” by Mario Batali merits its own bit of laughter, much like his particularly poignant discourse:

What do you think about the new direction of Iron Chef? Do you think having to please judges that aren’t necessarily trained or respected within the food industry adds an interesting layer to the show?

Should chefs on the show be open to creating dishes that not only please the classically trained palate, but also groups of kitchen-inferior people that may include “skinny little actresses”?

On a recent honeymoon in Rome, billionaire and Facebook founder Mark Zuckerburg was spotted treating his wife to a meal at McDonald’s.

A perplexing sight….why would a guy that’s worth $17.5 billion dine at McDonalds? Does he have poor taste or is he just playing the “down to earth” card?

Who knows, but gentlemen out there DO NOT get your new wife , girlfriend, significant other, etc. McDonald’s for any of these occassions: honeymoon, anniversary, or birthday.

You are not Mark Zuckerburg, and you will most likely regret it. Seriously.

[via nypost.com]

Normal food party-poopers and YouTube chefs Epic Meal Time have recreated a McDonald’s influenced meal, super-sized (of course) and made entirely at a bakery.

The Bakery Burger Combo, as the crazy bunch dubs it, consists of Chocolate Jack Daniel’s Dipping Sauce, Caramel Jack Daniel’s Dipping Sauce, Donut Hole Nuggets, a thick Bailey’s Bacon Milkshake, Cupcake Bacon Sliders, Churros instead of French Fries, and a humongous Big Cake Mac.

The entire meal tops out at 1,610 grams of fat and 50,746 calories. That’s epic.

Enjoy the colorful episode, and count me in for a small order of those Churro Fries. Gooooooodness:

On Friday June 1st, Krispy Kreme locations nationwide will be helping celebrate National Doughnut Day by offering a free doughnut of any variety, no purchase necessary. Don’t say no one gave you the heads up!

The offer is good for one free doughnut, any variety, one per customer, on Friday, June 1st 2012 only. This also might be your chance to try out two of the chain’s new Lemon & Lime donut variety. New on shelves is a Glazed Lemon Cake with Cream Cheese Icing and an equally devilish Key Lime KREME Pie (pictured).