Cockroach bread might feed world’s population in the future
"Take one common jellyfish (Aurelia aurita), submerge it in 96 percent ethanol in a plastic box, stick it in the fridge for a few days, place on a baking sheet at room temperature to let the alcohol evaporate and, voila!, jellyfish chip."
[quote] I visit Prasowy with Polish journalist Pawel Pieniazek, who calls it a "hipster milk bar." The cashier ringing up customers has tattoos and pink-toned hair. The menu is written in multi-colored cursive on a black wall.
(...) Zoja Wygnanska, an 18-year-old high-school student, is eating dinner with two friends. She says she usually goes to "fancy restaurants that serve wine" but comes here when she's craving dumplings. "They cost less than what I usually pay for my coffee," she says.
I used Jane & Michael's 1983 book "Goodfood" as my guide for places to eat on my adventure road trip across the USA in the early 1980's. Good to see that they've gone modern with a website.
The 29th of the month has a plump surprise in store
¡Feliz Dia de Ñoquis!
A fashion site for food. Beautiful pictures and questionable recipes.
"It's not for foodies...it's for eaters."
Background: I listened to this guy being interviewed on NPR and he's fascinating. He's theories about food and food engineering take a unique approach to food.
So you overdid it last night, and now you have a raging hangover. It happens. You probably have a favorite remedy, whether it's pinching a few Midol from your girlfriend's stash or chasing last night's binge with a bit of the hair of the dog.
But not every hangover is created equal, which is why we've put together this handy guide of foods to cure whatever kind of hangover is causing your suffering.
Order amazing food from all over the country. Or browse the categories dreaming of churros and cakes and churro cakes. Your choice.
While it would have been impossible/amazing to try every single new beer on the market in 2015 and tell you the best ones, we ultimately decided against doing it ourselves this year (you're welcome, mom). Instead, we spoke to brewmasters from across the country to find out their favorites. The only rules we gave them were that it had to be released in 2015, and that it couldn't be from their own brewery. Here's a look back at the best brews of 2015 from around the country.
Libyan Food contains delicious recipes and fascinating information about Libyan food culture. It discloses no information about its author who describes the blog as being about “food cooked in the modern Libyan kitchen, based on traditional Shargawi [eastern Libyan] and Gharbawi [western Libyan], Amazigi [Amazigh/Berber mountain tribes in western Libya] and South Libyan cuisines” and “recipes recently imported into Libya from the rest of the Arab world.
When the recession hit, you could hear the words buzzing from the cell phones of every restaurant consultant in America: "It's time for comfort food." But under the mashed potatoes and meatloaf lies a question: What does "comfort food" really mean? What about it actually comforts us?
Let's look at some big-time comfort foods: Fried chicken. French fries. Chocolate cake. When people talk about comfort food, the obvious explanation is that it's all about nostalgia and missing Mommy. But that's also cultural. Look at lutefisk, natto and the reddish-black blood sausage I was served once by a sad Belgian who took comfort in what struck me as something you might see in a hospital. And really, it takes more than this to create the rush of sensations that make us feel safe, calm, and cared for. It's a complex interplay of memory, history, and brain chemistry, and while some basics apply — most of us are soothed by the soft, sweet, smooth, salty and unctuous — the specifics are highly personal.
What I'm after: The kind of crust that's substantial enough that it doesn't sog-out from a juicy filling but tender enough that it flakes in your mouth into buttery shards. A crust with substance, but not chew. A crust that divides along deep faults into many distinct layers separated by tiny air spaces and that cracks when bent. A crust that is never leathery or pliant, but not so tender or crisp that it crumbles instead of flakes. And of course, it should have a deep butteriness coupled with a balanced sweet and salty flavor.
Easier said that done, right? For many people, making pie crust is a crap shoot. Sometimes it comes out perfectly flaky, other times tough. Sometimes you need just a couple tablespoons of water, sometimes a full 1/2 cup. What gives?
Turns out that the science of pie crust is really not all that complex, and once you get a grasp of what's really going on in between those flaky layers, then making a perfect crust becomes a matter of smarts, not luck.
One of our most recent shoots, titled Breakfast Interrupted, is now live for your viewing pleasure. Shot primarily with the Phantom HD Gold at 1000fps, the piece is designed to showcase food in a beautiful and unusual way.