Martin Pavelk pre-ordered a gluten-free breakfast for his All Nippon Airways flight from Tokyo to Sydney, Australia. He was served a single banana, a packet of salt, and a knife and fork.
“All other passengers were served a full breakfast meal consisting of eggs, sausage, mushrooms, bread, and yogurt,” Pavelk said. “This was a nine-hour flight. Although definitely gluten-free, the banana did not keep me full for very long.”
All Nippon Airways told The Telegraph that they have since "apologized to him personally and as a result of his experience we are reviewing our policy on gluten free options and how they are served.” Read the rest
Fruit is good for you; fruit-juice is mostly sugar and water, and what's more, getting your calories from liquids does not invoke your satiety response meaning that you stay hungry even after consuming crazy amounts of calories. Read the rest
Astronaut Shane Kimbrough, commander of the Expedition 50 expedition to the International Space Station, explains how to make a peanut butter and jelly sandwich in space. He returned from the ISS earlier this month after six months in orbit.
Despite making a weekly meal plan, we eat at least one dinner a week out of the freezer and often ditch another well-planned meal for something quick and easy. Lauren K. Stine’s recipes in Fresh Made Simple are not only great for fast, fresh, mid-week eats, but also for quick, clean snacks and spreads to whip up when unexpected guests come knocking. This book is so inviting and easy to use. All it takes is a quick look at Stine’s simple list of staples for stocking a “fresh kitchen” and a scan of one of Katie Eberts’ illustrated spreads before heading to the grocery store or farmer’s market. Much of the actual meal-making takes 10 minutes or less of prep.
Unlike a traditional cookbook, Fresh Made Simple's recipes don’t include a list of ingredients or even precise measurements. All of the ingredients and most of the kitchen action is illustrated rather than written out. Amounts appear as written-in labels. In the Ginger Lemon Honey Butter recipe, for example, lines connect a bright yellow lemon to the word “zest” and a tipped bottle of honey to “just a squeeze.” Eberts draws most of the meals in-the-making: salad components cascading down into a bowl, pesto ingredients sprinkled, squeezed, and grated into a food processor. The whole thing is designed perfectly to convince the crunched-for-time cook that a fresh meal really can be simple. As an added bonus, my preschooler was thrilled to “read” her first recipe (a fruit and veggie smoothie) and tell me how to make it. Read the rest
Pie-hacking baker Jessica Leigh Clark-Bojin (AKA @thePieous) writes, "I've been experimenting with pushing the boundaries of pie design for just over a year now, but my big white whale - how to make pies 'tall' - had always eluded me... until today. Meet my new invention: Piescrapers! What is a Piescraper? Essentially a pie that is built 'up' using a series of engineering and baking tricks to enhance structural integrity and make tall pies stable, and delicious!" Read the rest
The wording of the memo, dated 15 Sept 1965, suggests that this wasn't the first time it had happened and not even the first time the CIA had to fire agents for food-fighting. Read the rest
Before planning a trip to Disneyland or Disney World, be sure to check out the Disney Food Blog’s YouTube channel, DFBGuide, for tips and tricks on making the most of your visit food-wise. That includes the above guide to the secret menu items hidden around the Disneyland park, as well as this video highlighting Disney World meals under $20:
And this one featuring the best Disney World restaurants for first-timers:Read the rest
Japan-based food vloggers Simon and Martina try the only Frappuccino drink that comes with its own pie crust lid. Read the rest