A Brazilian ad agency has built a campaign for Domino's "Pizza" that uses a heat-sensitive coating on rented DVDs; when the disc is played, the heat from the player heats up the coating and causes it to emit a pizza-like odor; the coating also changes appearance and becomes a picture of a pizza with an ad for Domino's.
In partnership with 10 video rental stores in Sao Paulo and Rio de Janeiro, the brand used rented DVDs as media. About 10 discs each of 10 different new release titles such as Argo, 007, Dread And Dark Knight were stamped with thermal ink and flavored varnish, both sensitive to the heat.
While people were watching the movie, the heat of the DVD player affected the disc. When the movie ended and they ejected the disc, they smelled pizza. They also saw pizza: the discs were printed to look like mini pies, and carried the message: "Did you enjoy the movie? The next one will be even better with a hot and delicious Domino's Pizza."
Wisconsin's Chocolate Shoppe Ice Cream has some refreshingly honest ad-copy on the side of its vans. The photo was snapped by a Consumerist reader named David, and shows a van whose advert disclaims any nutritional merit, proudly proclaiming "gobs of rich Wisconsin cream" as well as lots of "real ingredients" (whatever those are). My own experience has been that eating food high in grass-fed animal fat is good for me, so that sounds about right to me -- though carrots are good, too!
A mechanical engineer (awesomely) named Anjan Contractor has won a NASA grant to prototype a 3D printer for food -- specifically pizza. It will lay down layers of food and flavor powder and melt them together; the powders are room-temperature stable for long periods and can be made from relatively abundant, sustainable foodstocks like insects and soylent green. He prototyped the concept with the 3D chocolate printer in the video above, and he holds out hope that food-printing could solve world hunger by allowing billions to feast on low-wastage, low-energy-input, low-carbon-footprint foods that are printed to order.
Contractor's printer is RepRap based, and is open source hardware; he promises to keep the plans open and free.
I suspect that there's a lot of nutritional subtleties lost when you turn food into processed elements that are recombined (in the same way that beta-carotene in carrots is reliably shown to have health benefits, while beta-carotene supplements are far more questionable). But as a form of food processing, it certainly is exciting!
Pizza is an obvious candidate for 3D printing because it can be printed in distinct layers, so it only requires the print head to extrude one substance at a time. Contractor’s “pizza printer” is still at the conceptual stage, and he will begin building it within two weeks. It works by first “printing” a layer of dough, which is baked at the same time it’s printed, by a heated plate at the bottom of the printer. Then it lays down a tomato base, “which is also stored in a powdered form, and then mixed with water and oil,” says Contractor.
Finally, the pizza is topped with the delicious-sounding “protein layer,” which could come from any source, including animals, milk or plants.
Here's a clip from an upcoming documentary by a fourth grader who snuck a camera into school to document his horrible school lunches and the vast distance between the food that the school claims to serve and food he and his friends end up eating.
Zachary is a fourth grader at a large New York City public elementary school. Each day he reads the Department of Education lunch menu online to see what is being served. The menu describes delicious and nutritious cuisine that reads as if it came from the finest restaurants. However, when Zachary gets to school, he finds a very different reality. Armed with a concealed video camera and a healthy dose of rebellious courage, Zachary embarks on a six month covert mission to collect video footage of his lunch and expose the truth about the City's school food service program.
Amy’s Baking Company Bakery Boutique & Bistro is Scottsdale, AZ gained some small notoriety when it became the first restaurant that Gordon Ramsey gave up on in his show Kitchen Nightmares, in which the restaurateur helps failing businesses reform their ways. The Ramsey segments show the owners of the restaurant, Samy and Amy Bouzaglo, screaming obscenities at customers, taking servers' tips, and generally behaving very badly.
But that was just for warmup. After the episodes aired and showed up on YouTube, the Bouzaglos took to Facebook to condemn their critics on Reddit and Yelp with a mix of profanity, Bible-thumping, spurious legal threats, and, finally, a claim that it wasn't them at all, all the crazypants stuff had been the work of hackers who took over their Facebook account.
In a world with innumerable social media hissyfits and bun-fights, the Bouzaglos' meltdown stands out as a world-beater. Truly, this is an exceptional episode of bad behavior.
After spending $250,000 worth of anonymously donated money, Mark Post from Maastricht University is ready to go public with his first vat-grown hamburger, which will be cooked and eaten at an event in London this week. Though they claim that it's healthier than regular meat, one question not answered in the article is the Omega 3/6 balance -- crappy, corn-fed, factory-farmed meet is full of Omega 6s and avoided by many eaters; the grass-fed, free-range stuff is higher in Omega 3s.
Yet growing meat in the laboratory has proved difficult and devilishly expensive. Dr. Post, who knows as much about the subject as anybody, has repeatedly postponed the hamburger cook-off, which was originally expected to take place in November. His burger consists of about 20,000 thin strips of cultured muscle tissue. Dr. Post, who has conducted some informal taste tests, said that even without any fat, the tissue “tastes reasonably good.” For the London event he plans to add only salt and pepper.
But the meat is produced with materials — including fetal calf serum, used as a medium in which to grow the cells — that eventually would have to be replaced by similar materials of non-animal origin. And the burger was created at phenomenal cost — 250,000 euros, or about $325,000, provided by a donor who so far has remained anonymous. Large-scale manufacturing of cultured meat that could sit side-by-side with conventional meat in a supermarket and compete with it in price is at the very least a long way off.“This is still an early-stage technology,” said Neil Stephens, a social scientist at Cardiff University in Wales who has long studied the development of what is also sometimes referred to as “shmeat.” “There’s still a huge number of things they need to learn.”
There are also questions of safety — though Dr. Post and others say cultured meat should be as safe as, or safer than, conventional meat, and might even be made to be healthier — and of the consumer appeal of a product that may bear little resemblance to a thick, juicy steak.
A chain of Osaka cafes sells a crazy parfait, topped with a ginormous piece of cake:
On a recent day out in Osaka, our reporter stopped by a café and ordered a truly hard-core parfait. It wasn’t that the parfait was so big, and no, it didn’t contain any shocking ingredients. What blew our minds about this parfait was its topping.
It was a slice of cake, and it was so big it wasn’t even trying to fit into the glass.
Our reporter had this sweet-tasting tag-team at the Semba branch of Osaka-based café MIOR.
A friend of redditor BigBoppinBill forgot some pizzas in the oven for "a few weeks." The result? A kind of glorious fungal jellyfish.
This calls to mind the timeless wisdom of the Jazz Butcher's classic, loony, over-the-top song, Caroline Wheeler's Birthday Present: "Do you know what happens when you leave a fish in an elevator?/You don't?/Well, here's a clue/Fish is biodegradable/THAT MEANS IT ROTS."
It appears that you can make delicious (and fantastically high-carb) bread by mixing melted ice-cream with self-rising flour and baking it. I'm willing to believe that this is totally yummy but I'm not going to try it:
1 Preheat oven to 350 F
2 Let ice cream soften at room temperature for 10-15 minutes. <
3 In the bowl of your mixer combine ice cream with flour until the flour is incorporated.
4 Evenly distribute sprinkles in the bottom of a greased Bundt pan and scoop batter evenly on top.
5 Bake for 35 minutes until a toothpick inserted comes out clean.
6 Invert and allow to cool completely.
I am a committed Tabasco Sauce fiend. It is neither too hot, nor too mild, nor too vinegary -- I put it on pretty much everything. I'd use it for contact lens solution if I could. My life was radically transformed by my discovery of tiny, individual Tabasco sachets that aviation security X-rays don't identify as liquids, which means I can carry Tabasco with me at all times without worrying about getting stopped at airports for not having a stupid baggie with my liquids in it.
I found this video describing the production of Tabasco absolutely riveting. The fermentation process, the salted barrels, and let us not forget le petit baton rouge.
EFF is celebrating the new inductees into its Takedown Hall of Shame with a new cooking show! In this episode, EFF staffer Parker Higgins bakes a "Mean Spirited Censorship Pie" -- which is what all have to call the classic Southern dessert formerly known as "Derby Pie," now that Kern's Kitchen in Louisville is threatening to sue anyone who posts a family recipe with that name.
It's sarcastic, carbtastic, and informative -- delicious!
The populations at lowest risk for developing gestational diabetes — namely, ladies of European decent — come from cultures that eat (and have eaten, for thousands of years) dairy and wheat-heavy diets that would, normally, increase your risk. Meanwhile, writes Carl Zimmer at The Loom, Bangladeshi women, who have one of the highest risks for gestational diabetes, come from a culture that traditionally ate a low-carb, low-sugar diet. What's going on here? The answer might lie in evolution. It's a particularly interesting read given the ongoing pop-culture debate about whether 10,000 years is enough time for humans to adapt to eating certain foods. This data on pregnant ladies would suggest the answer is, at least in some respects, yes. — Maggie