Archive for the ‘Food’ Category
As any zombie would tell you (could they actually form sentences), brains are delicious. To celebrate the DVD release of “The Walking Dead Season 2″, a London zombie food truck has popped up to prove it.
The Gory Gourmet food truck comes to us from Street Kitchen chef and mastermind Mark Jankel. The menu is… well, decidedly offal-oriented. Its main course, the Big Brain Burger is made of English calf brains. Jankel told Oddity Central, “We soak it in vinegar and salt, powder and fried until golden crispy. I’m not sure whether it can help you be more intelligent or not but if you want a change for lunch, try this dish.”
Hungry for brains, but not in the mood for a burger? Here’s the rest of the menu:
Crispy Brain Dippers
Crispy chunks of brain with barbecue sauce
Brain Salad Wrap
Crispy chunks of brain with wild rocket and tarragon mayo
Feet and Thyroid Nuggets
Nuggets of pig’s feet and cow thyroid with herb mayo
Grilled beef heart skewers with horseradish mayo
KATHMANDU: Journalists from South Asian counties have gathered for a two-day journalism workshop on nutrition to examine the impact of malnutrition on societies and the way these countries are trying to tackle the problem.
In a statement, the World Bank said the workshop that began today will explore different policy options at national and regional levels, discussing ways to hold policymakers accountable towards the needs of citizens. “South Asia has the largest number of undernourished children in the world. It is a silent killer that rarely hits the headlines,” said Tahseen Sayed, World Bank Country Manager for Nepal. She said 82 million children under the age of five are malnourished in South Asia. The statement noted that poor nutrition leads to a third of deaths in the developing countries.
A San Francisco Chinese restaurant once known for having “the world’s rudest waiter” may not be closing for good after all.
The owners of Sam Wo restaurant are scheduled to plead their case to the city’s Public Health Department at a hearing on Tuesday.
Owner David Ho’s daughter, Julie, told the San Francisco Chronicle (http://bit.ly/JcjydH) that the restaurant will be closed over the weekend, but nothing is definite beyond that.
“This restaurant is my life,” she told the newspaper.
Health officials had demanded changes after finding violations including rodent activity, but the restaurant’s owners had said the 100-year-old, hole-in-the-wall eatery in Chinatown was just too old. They had planned to serve their last meals early Saturday.
At Tuesday’s meeting, the owners must present their plans to bring the restaurant back up to code, Health Department spokeswoman Eileen Shields told the Chronicle. Those plans would then have to be approved and implemented before Sam Wo could reopen.
“It’s a lot of money and time,” Shields said. “But people are so very loyal to that restaurant, and San Francisco is a city where nothing goes down easy. I’m hoping for the best, and that the neighbors and supporters will rally.”
Word of the restaurant’s closing saddened its customers, who lined up down the block to get a seat at one of its eight lunch tables on Friday.
“I know change is good, but sometimes you want to hold onto the happy memories,” said customer Darlene Lee, 71, who has been coming to the restaurant for 60 years and said its inexpensive fare is comfort food that reminds her of going home.
For those who did not grow up dining at Sam Wo, it became a cultural mainstay in the 1970s through reports by the late San Francisco Chronicle columnist Herb Caen and the “Tales of the City” novels of Armistead Maupin.
Both men immortalized the restaurant by writing about the antics of Edsel Ford Fung. Dubbed “the world’s rudest waiter,” Fung was known for verbally abusing patrons and slamming dishes on tables.
For burger lovers who want to cut back on meat, vegetarian burgers can be a tasty and healthful way to recreate the burger experience. In this week’s Recipes for Health, Martha Rose Shulman offers five ways to create vegetarian burgers at home.
I wanted to work on veggie burgers because I have never had a commercial one that I liked. They all taste overprocessed to me, with no fresh flavors. I’ve had much better luck making burgers from Luke Volger’s excellent cookbook “Veggie Burgers Every Which Way.” I especially like his bean and vegetable combos.
Puréed beans make a great binder for grain and vegetable burgers, and an egg added to the mixture will help to hold it together. (If you want to keep them vegan you can, though you have to be careful when you flip the burgers over because they tend to fall apart.) I found that all of these burgers somehow tasted better a day after they were assembled ― the flavors had gelled, the burgers held together better, and a burger that seemed a bit dry to me right after cooking did not seem so dry the next day when reheated. I can’t tell you why.
For starters, don’t call them slackers or hipsters — unless you want to get “decaffed.”1. “We didn’t exist 30 years ago.”Coffee is serious business: There are roughly 50,000 coffee shops in the U.S., posting $18 billion in annual sales, and according to a survey by the National Coffee Association, 24 percent of Americans reported drinking coffee outside the home in 2011. This wasn’t always the case; before 1982, finding a perfectly pulled espresso was a rarity, and there was no special name for the person who served up your morning joe. Today, baristas are expected to master a wide variety of frothy concoctions, and an uptick in training has helped legitimize the profession. In addition to new-employee drill sessions, some chains, like Emeryville, Calif.-based Peet’s Coffee & Tea, recertify their java masters on an annual basis. Indeed, for many, barista is a career choice, not a part-time job. “There’s a giant misconception that baristas are all slackers and hipster kids,” says Jason Dominy, outreach coordinator at Batdorf & Bronson Coffee Roasters, a specialty roasting company in Olympia, Wash., and a barista of 15 years. “But a lot of the people have college degrees and are in coffee because they are incredibly passionate about the product.”
Making landscapes out of food seems like a rather unusual thing to do for a living, and people often ask, ‘What made you start doing this?’ It seems that the burning heart of this question is really the curiosity about what it is that motivates any human being to do something out of the ordinary, and my short answer to this is usually a simple, because I had the idea and I chose to do something about it. –Carl Warner
Cadbury jubilant after winning round one of battle for the right to use the colour purple | This is Money
It’s a corporate plot that would have had Willy Wonka choking on one of his gobstoppers and would surely have delighted arch-rival Arthur Slugworth.
But the assault on the Cadbury brand by its fiercest competitor, Nestle, has been something even more fundamental than a stolen recipe for longer-lasting sweets.
For three years it has been embroiled in a bitter battle after the Swiss giant asked British officials to revoke Cadbury’s trademark rights to the purple colour used on its packaging.
In the video below, you nearly feel the pain of the poor sap who willingly sampled what could be the world’s hottest pepper. NPR affiliate WFAE profiled Rock Hill, South Carolina resident Ed Currie about his quest to grow a super hot pepper. Currie is waiting to hear back from Guinness World Records on if his pepper is hotter than the Trinidad Scorpion “Butch T” from Australia, currently holding the title for world’s hottest pepper. Staffer Marshall Terry agreed to sample Currie’s tiny red vegetable of terror and we’re guessing he regrets his decision. He vomits, hallucinates, has trouble talking and seems generally confused about his surroundings.
While perhaps not the most appetizing option, if your food strainer has gone missing and you need an alternative according to Instructables user Carleyy you can use pantyhose:
To prevent food from getting down your sinks drain cover your bowl with a pair of pantyhose before pouring it in the sink. This is useful when you are having soup and you don’t want to throw away the liquid in the trash.
While you could technically use this method for food you’re actually going to eat, such as straining the water from pasta, that’s probably not the best option. But when you’re without a garbage disposal and don’t want to pick food out of the sink later this can get the job done.
Tacos are a classic masterpiece of compact unhealthiness. It’s essentially a wallet of meat and cheese that we shove in our mouths as fast as we can. So why are we wasting our precious gorging time on all those stupid tortillas when we could be scooping our portable feasts with fluffy, golden waffles? That’s right: there’s no reason. Let’s get it together, America.