How to make an inside-out grilled cheese sandwich

Inside-out grilled cheese sandwich. Yes, please.

Read the rest

Arbitrary Stupid Goal: a memoir of growing up under the tables of the best restaurant in New York

To call Shopsin's "a Greenwich Village institution" was to understate something profound and important and weird and funny: Shopsin's (first a grocery store, later a restaurant) was a kind of secret reservoir of the odd and wonderful and informal world that New York City once represented, in the pre-Trumpian days of Sesame Street and Times Square sleaze: Tamara Shopsin grew up in Shopsin's, and Arbitrary Stupid Goal is her new, "no-muss memoir," is at once charming and sorrowing, a magnificent time-capsule containing the soul of a drowned city.

Artist uses food to make portraits of famous people with food-like names

Allan Pachino Wallace uses edibles to create detailed portraits, like athlete Stef Curry made from curry. He also made Salt Bae of salt: Read the rest

Miniature free food pantries based on Little Free Library concept

People's Pantry Cincy in Cincinnati, Ohio commissioned artists to convert old newspaper boxes into miniature food pantries for neighborhood residents to donate or take food items.

“As a dietitian, I’ve always believed that no one should go hungry,” project designer Lisa Andrews said. “We have an abundance of food, yet so many people are suffering from food insecurity, especially in Cincinnati.”

From the Cincinnati Business Courier:

The organization is requesting non-perishable food items and toiletries that donors place in any of the boxes. Project goals are to reduce hunger, increase access to food and toiletries and encourage communities to “nourish their neighborhood.”

"Neighborhood mini-food pantries take bite out of hunger in Cincinnati" (Thanks, Charles Pescovitz!)

Read the rest

Can gluten-free bread transubstantiate?

Writing in his official capacity, Archbishop Secretary Arthur Roche has published a letter detailing the Vatican's position on gluten-free Eucharist. Read the rest

Coco Loko is chocolate you can snort

With Coco Loko you can snort chocolate, sorry, raw cacao infused with a "special energy blend."

The entrepreneur behind this product, 29-year-old Nick Anderson, said he was inspired by Europe's "chocolate-snorting trend." He told the Washington Post, “At first, I was like, ‘Is this a hoax?' And then I tried it and it was like, okay, this is the future right here.” He then invested $10,000 into creating his own.

The Washington Post reports:

It took about 10 tries over two months to come up with the mixture, which was created by an Orlando-based supplement company.

“Some versions, they just burned too much,” Anderson said. “Other times they looked gray and dull, or didn’t have enough stimulants.”

The effects of the cacao-based powder, he said, last about 30 minutes to an hour, and are “almost like an energy-drink feeling, like you’re euphoric but also motivated to get things done.”

Wondering if it works? Watch this guy's video first:

Gotta have some of that sweet, sweet (well, not that sweet) raw cacao snuff? One 1.25 oz. jar will set you back $19.99.

(Sean Bonner) Read the rest

Brief guide to what fruit and vegetables look like prior to domestication

From Business Insider; mostly unappetizing. Pictured here is the 17th century watermelon, as cropped from Giovanni Stanchi's c. 1650s painting.

They look rough, but would have tasted great.

The watermelon originally came from Africa, but after domestication it thrived in hot climates in the Middle East and southern Europe. It probably became common in European gardens and markets around 1600. Old watermelons, like the one in Stanchi's picture, likely tasted pretty good — Nienhuis thinks the sugar content would have been reasonably high, since the melons were eaten fresh and occasionally fermented into wine. But they still looked a lot different.

Read the rest

New oven to bake bread in space

A German start-up has prototyped a bread oven that operated in microgravity that may someday enable astronauts to enjoy fresh-baked goods in space. Currently, astronauts eat tortillas because they aren't crumbly and have a long shelf-life. (See the below photo of a rather unappetizing tortilla cheeseburger on the International Space Station.) From Space.com:

On Earth, bread needs to be baked at a temperature of about 400 degrees F (200 degrees C). Once it’s done, the bakers remove it from the heated oven. But that would not be possible in space. Processes such as thermal convection, which helps to mix up air on Earth, don't work in space. If a bubble of air that hot were to escape from the oven in orbit, it could stay floating inside the station for quite a while, posing a serious health risk to the astronauts, (Bake In Space CEO Sebastian) Marcu said.

Marcu said the team has found a way to overcome this challenge.

"We basically put the baking product, the dough, inside the cold oven and start heating it up," he said. "Once it's almost done, we start cooling it down. But at that time, any product will start to get dry, and that's why we need to design the oven so that some water is added during the baking process."

The oven also needs to be able to operate with only 270 watts of power — about one-tenth the power used by conventional ovens on Earth. Marcu said the team hopes to have a prototype ready by the end of this year.

Read the rest

Lollipops that look like "creature eyeballs"

Vintage Confections' $19 Creature Eyeball lollipop assortments come in an assortment of six flavors ("Blackberry, Marshmallow, Cotton candy, Green apple, Strawberry, Guava") and an assortment of creepy eyeball designs. (via Crazy Abalone) Read the rest

A kitchen assembly line makes packing lunch a breeze

With a little prep, you can turn your kitchen into a convenient lunch assembly line for your kids or even just for yourself. Read the rest

Trollcakes: sleuthing bakers will hunt down your trolls, inscribe their hate in icing, and deliver edible words

Ever wish the anonymous jerks who comments on your online life would be made to eat their words? Wish no more, Trollcakes is here. Read the rest

Giving vegetables seductive names gets people to eat them

Boring vegetables need better marketing. That's the gist of a new study from Stanford university psychologists who gave cafeteria vegetables more "indulgent" names to see if students would buy them more often. Healthy labels ("wholesome," etc) didn't do well but indulgent labels ("sizzlin'", "dynamite," etc.) boosted vegetable sales by 25%. From the BBC:

The experiment took place over the whole of the autumn academic term. Each day, a vegetable dish was labelled up in one of four ways:

• basic - where the description was simply "carrots", for example

• healthy restrictive - "carrots with sugar-free citrus dressing"

• health positive - "smart-choice vitamin C citrus carrots"

• indulgent - "twisted citrus-glazed carrots"

...The indulgent labels came out top and included "twisted garlic-ginger butternut squash wedges" and "dynamite chilli and tangy lime-seasoned beets".

Seductive names resulted in 25% more people selecting the vegetable compared with basic labelling, 41% more people than the healthy restrictive labelling and 35% more people than the healthy positive labelling.

"Association Between Indulgent Descriptions and Vegetable Consumption: Twisted Carrots and Dynamite Beets" (JAMA) Read the rest

Watch experts hand-process 100 coconuts for oil

Arumugam and a friend make quick work of 100 raw coconuts as they prepare coconut oil, then use it to cook some really tasty-looking grilled chicken legs, one of his specialties. Read the rest

Popeyes coats fried chicken in cookie-crumbs, serves with jam

Popeyes is now serving a limited-time "Sweet and Tender" chicken dish that involves dredging nuggets of chicken slurry in shortbread-cookie dust, then serving it with high-fructose corn syrup jam. Read the rest

These symmetrical breakfasts are balanced in more ways than one

Food photographer Michael Zee uses his Instagram SymmetryBreakfast to document the beautifully symmetrical meals he makes for himself and his husband every morning. You can see some of my favorites below and even more gorgeous photos on Instagram.

Sunday: Steak and eggs 🐄🐣 with a yuzu hollandaise, rocket leaves, roast potato, tea 🙌🏼 there aren't many brunches I love more than this 😍 We're just missing the Bloody Mary! -------------------------------------- Thanks to everyone for the lovely comments and messages about this weeks #LetterFromShanghai (my new project about living in Shanghai) that's up on my website! If you haven't then click the link in my bio 👆🏼👆🏼👆🏼#symmetrybreakfast

A post shared by SymmetryBreakfast (@symmetrybreakfast) on May 20, 2017 at 10:23pm PDT

Monday: Spanakopita 🇬🇷although mine is less traditional as I used puff and not filo 🤷🏻‍♂️ but filled with spinach, some leftover kale, feta, onion and egg 🌈 with cucumber and tomato with a sprinkle of sesame and drizzle of Arganic oil @arganicldn 💪🏼 Now it's time to dance round the table to Zorba 🕺🏻🕺🏻(or maybe Nana Mouskouri) --------------------------------------- This time next week we'll be ✈️ jetting off to Florence for a few days!! Bring on all the foooooood! ❤️❤️❤️#symmetrybreakfast

A post shared by SymmetryBreakfast (@symmetrybreakfast) on Jun 4, 2017 at 5:59pm PDT

Tuesday: Homemade focaccia and leftovers from last night 👍🏼 Grilled courgette, coppa, mozzarella with added omelette and avocado for a killer breakfast, brunch, lunch, whatever 🌈😍 it's still a holiday in China too 🙌🏼🇨🇳 ---------------------------------------- Just two weeks until we're in Florence 🇮🇹 for Mark's work!

Read the rest

Watch how maple syrup harvesting has gone high-tech

Buckets hanging on maple trees may have worked great 200 years ago, but modern producers use a system like the internet: a series of tubes! Read the rest

Gentleman smokes 75-year-old cigarette from military rations

Military ration historian Steve1989 cracked open a real gem: a 1942 World War II K Ration by Doughboy Mills, which contained a package of Chelsea cigarettes. Read the rest

More posts