Archive for the ‘Food’ Category
Halt! Put down that leftover Easter candy. You might want to read this first.
Before today, the most of your worries were whether or not ants managed to dig their way into your colorful plastic eggs, but it turns out the most terrifying part of one popular Easter treat actually comes from within.
According to the Huffington Post, Cadbury Crème Eggs contain an artificial sweetener called castoreum, commonly listed as “natural flavoring” in vanilla and raspberry-flavored treats and which is derived from, yes, the anal gland excretions of beavers.
Except a look on the castoreum Wikipedia page says the anal glands and castor glands are separate and that castoreum is actually used along with beaver urine to mark territory, so I’m not really sure which to believe.
But if I had to choose, I think I’d much rather have the latter. I mean, that’s like choosing between eating poop and drinking pee right? And it only makes sense to pick . . . pee . . . right?
The next time you choose to make a reservation and not show up, you may want to think about the consequences at one Beverly Hills restaurant.
Red Medicine, a Vietnamese fusion restaurant off Wilshire Boulevard, used Twitter Saturday to shame at least seven customers who didn’t show up for their reservations.
Chef and owner Noah Ellis started off by posting: “All the nice guests who wonder why restaurants overbook and they sometimes have to wait for their res(ervations) should thank people like those below.”
Below that post, the names of those who did not honor their reservations appear.
“I hope you enjoyed your gf’s(girlfriend’s) bday and the flowers that you didn’t bring when you no-showed for your 8:15 res. Thanks.”
Red Medicine’s revenge tactic received mixed reviews. One Twitter user, @Justin_Ot, responded by supporting Ellis’ actions.
“If more restaurants did this, people might be more respectful. It’s like reverse Yelp.”
Compelled To Forever Wander, The Nomad Is An Espresso Machine That Gathers No Moss
It’s not as compact as an Aeropress, but the Nomad looks like a solid way to get an espresso shot from a small device. The tiny machine, which is currently on Kickstarter, boasts the same principles used in full-sized espresso machines. The Nomad is just a lot smaller, more efficient, and doesn’t require any power making it rather portable — hence the name.
The company is looking for $100,000 on Kickstarter. Pledge $165 to pre-order a Nomad. It’s available in black and green. I’m in for one.
As the videos show here, the shots seem smooth and proper. By using pressure from dual micro chambers, the Nomad can apparently achieve the same results as a full-size lever espresso machine.
Last week we showed you how to make your own soy milk. If you like silken tofu you can make your own using your homemade soy milk, a bit of Epsom salt, and a few ramekins or other small containers. This will make silken tofu that you can further process into firm tofu by pressing out moisture.
Culinary blog Serious Eats provides a simple recipe for silken tofu: Dissolve ½ teaspoon of Epsom salt in 2 tablespoons of water and add this to chilled soy milk and distribute the mixture to your ramekins. Add the ramekins to a pan and pour enough water in the pan to almost reach the top of the ramekins, add a towel over the pan, and secure that towel with a lid. Simmer for 10 minutes until the tofu jiggles like a custard, then remove from the heat and allow tofu to set at room temperature for a few minutes.
via Make Your Own Tofu.
GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations?
“Guy Fieri is a pox on professional chefs. I think the Donkey Sauce may be seasoned with the tears of Gordon Ramsay and Anthony Bourdain. “
Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?
Did you notice that the menu was an unreliable predictor of what actually came to the table? Were the “bourbon butter crunch chips” missing from your Almond Joy cocktail, too? Was your deep-fried “boulder” of ice cream the size of a standard scoop?
A man in Germany tucking into his breakfast received a shock when he found a dead and mummified bat among his cereal.
Initially thinking it was a Halloween toy, he was horrified when he realised that the animal was real, according to Metro.
The incident was reported to health officials, who believe the bat may have flown into the plastic packaging by mistake and suffocated to death.
Food safety official Jorg Sturmer said: “I have never seen anything like it. This really is an unusual case.”
Scientists are now investigating whether the animal found in the box of Mini Zimties got in in the factory or after the packet was opened at the man’s home in Stuttgart.
Two men barred from an all-you-can-eat Mongolian restaurant in Brighton say it was because they ate too much food.
George Dalmon and Andy Miles, both 26, have visited Gobi, in Middle Street, twice a month for two years to take advantage of the £12 deal.
But when they each ate five bowls from the buffet at their last visit, Mr Dalmon said they were called “filthy pigs” and barred by the “rude” manager.
The restaurant’s owners said they were fed up with their lack of manners.
They accused the pair of pushing out other diners in their rush to get to the food.
‘Sharks before feeding’
But former rugby player Mr Dalmon said: “As we were eating the last bowl, the owner came up and said never to come back again, we’re disgusting, and we’re eating him out of business, so we’re nothing but filthy pigs.
“So, I was quite shocked about this and I asked him if he was joking and he replied ‘no, I’m definitely not, I’ve had it with you two, that’s it’.
Sporting a white coat and tagged with impressive credentials, Dr. Ronald Kleinman carries an aura of authority on camera as he says, “There are no cancer risks associated with agriculture produced through biotech. None whatsoever.”
The online advertisement featuring the physician-in-chief at Massachusetts General Hospital for Children and professor of pediatrics at Harvard Medical School was rolled out on Tuesday by a campaign opposing California’s Proposition 37, which would require the labeling of genetically modified foods — so-called GMOs.
But on Wednesday, Californians — along with the rest of the world — heard a very different message: A two-year study, led by Gilles-Eric Seralini of the University of Caen in France and published in a prestigious peer-reviewed journal, found that a widely grown GMO corn variety raised the rate of cancer and increased the risk of kidney and liver problems in rats.
The new finding fit perfectly with the “Yes on 37″ platform. The campaign has warned that the industry proclaiming GMOs won’t harm human health is the same one that once said DDT and Agent Orange were perfectly safe. But criticisms of the new study quickly emerged, suggesting insufficient sample sizes, a breed of rats prone to tumor growth, and a lead researcher who was seemingly already convinced of the dangers of GMOs. The study authors are now attempting to refute these and other points.
Do you want your McDonald’s food talking to you? A cheeseburger does in this print ad from DDB Stockholm—which, at 265 words, is surely one of the longest-copy ads ever written for a fast-food sandwich. The burger, which is out to stridently defend its half-namesake ingredient, gets comically irritated at times, clearly put off by society’s vilification of cheese.
“How can that cheese not be for you?” it asks toward the end. “It melts in your mouth, for God’s sake, it melts in your mouth.” No stranger to making offbeat McDonald’s ads, this office of DDB might have bitten off more than it can chew with this one—as the cheese on a McDonald’s burger is not, as a rule, the kind of cheese you write home about. The writer, Magnus Jakobsson, is also no stranger to long-form copy, having done notable ads recently for Swedish pop-culture retailer Papercut. Larger image of the text from the new McDonald’s ad below.