McDonalds testing new Chicken McNugget, with 32 ingredients presumably including chicken

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McDonalds is testing a "cleaner-label" version of its legendary Chicken McNugget, reports Peter Frost, with an eye to replacing the current model nationwide in time for the Summer Games.

If you're eating in Portland, Oregon, you may already have eaten the upgraded McNugget, which has 32 ingredients and a "simpler recipe," according to the restaurant chain. It declined to provide the full list while it's in beta, but one presumes it includes chicken.

The cleaner-label McNuggets come as McDonald's combats the perception that its food is overly processed and laden with preservatives. Other restaurants and packaged-food companies also are rushing to respond to changing consumer tastes. Last year, McDonald's unveiled ads on TV and in stores that played up the fact that its Egg McMuffin breakfast sandwiches are made with freshly cracked eggs. It also ran a marketing campaign in late 2014 called “Our food. Your questions,” in which it enlisted former “MythBusters” co-host Grant Imahara to debunk myths surrounding McDonald's food.

I suspect the reason McDonalds is testing a new Chicken McNugget is simply that they made the current ones in 1983 and have finally run out. Read the rest

Watch this young woman eat 50 Krispy Kreme donuts

"It honestly took every bit of strength in me to get through all 50 donuts as they were incredibly sweet but I'm so glad I did," said competitive eater Nela Zisser.

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Bake: An amazing space-themed Hubble cake

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Baker/cookbook author Heather Baird was so inspired by a book of photos from the Hubble space telescope that she created a "Black Velvet Nebula Cake" that is studded with edible white confetti sprinkles to create a starscape that shoots right through the whole cross-section, while the surface is intricately painted with gorgeous nebulae made from tinted edible gels. Read the rest

Do fries go with that home?

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This week on HOME: Stories From L.A.:

It looks like a Hopper painting plunked incongruously down on a busy commercial street in West Los Angeles — The Apple Pan, home to freshly-baked pies and what hamburger aficionado George Motz says may be the best burger in America. But the affection Angelenos have for The Apple Pan only starts with the food. It’s an oasis, a rock, a spot out of time, essentially unchanged since the day it opened in 1947. It may not be the kind of place where everybody knows your name, but if you’ve been going there for a long time, as it seems like most of its customers have, it is the kind of place where the countermen most likely know your order. Warmth, familiarity, stability in a rapidly-changing landscape… aren’t these some of the things that make a place a home?

With this episode HOME wraps up its second season. We'll be back in June with an all-new season; subscribe now and you won't miss a thing. 

Subscribe: iTunes | Android | Email | RSS Read the rest

The chemical burn of Burger King's bizarre Angriest Whopper

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"It had a slightly antiseptic burn as if you spritzed the burger with some sort of acid spray," says Dustin "UPSO" Hostetler.

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Avocados should not exist

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“The avocado is highly regarded by many people as delicious and nutritious, but the most extraordinary thing about avocados may be their very existence.”

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This frozen yogurt store offers the best discounts around

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Mr Yogato, a DC frozen yogurt store, has a pretty rad set of discount offers for the discerning Seinfeld fan, Thriller zombie-dancer, and/or Scottish accent enthusiast. Read the rest

Eating from the trash of New York's finest grocers and restaurants

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Gothamist sent a video crew out with dumpster diving comedian Jeff Seal on a trip through NYC's nighttime streets, in which he raided the trashbags of the priciest, most upscale grocers and packaged-food restaurants in Manhattan. Read the rest

One man's passion for food-processing videos

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Shon Arieh-Lerer goes public with his love for the industrial food-processing videos on YouTube. (Slate)

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Bake: homemade Jabba the Hutt peeps

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The perfect accompaniment to your home-made poop emoji peeps: a marshmallow Jabba the Hutt. Read the rest

Bake: poop emoji "peeps"

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Just in time for Easter, an easy recipe for making your own marshmallow poop emojis! Read the rest

Edible flowers preserved in lollipops

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Pittsburgh's Sugar Bakers preserves gorgeous edible flowers in clear lollipops: root beer daisies, blueberry stained glass, candied pink rose-petals, watermelon violas, giant ice pansies and many more, in wrapped six-packs for weddings and such. Read the rest

Gross Video: What does human flesh taste like?

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Not for the squeamish!

What might human flesh taste like? It's apparently illegal to eat people, even yourself, so Greg Foot of the BBC's Brit Lab settled for having a tiny morsel of his own thigh removed and cooked so he could sniff it, and speculate. (Brit Lab, thanks Sean Ness!)

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Chocolate Cumberbunny: this Easter, gnaw on Benedict's face

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London chocolatier Chocolatician has made a custom Benedict Cumberbunny for Easter, available in milk, dark and white chocolates, dusted with gold- or bronze-coloured finishes (£50), or with a 22 carat gold bowtie (£70). Read the rest

Learn what it takes to be a sushi chef

Oona Tempest is an apprentice sushi chef at New York City's Tanoshi Sushi. I do love my sushi, but I definitely wouldn't have the fortitude or filleting-skills to be trained as a chef. (Eater)

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Pasta made from insects selling well in France!

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Atelier a Pates, a small artisanal pasta shop in Thiefosse, France, has a booming business in radiatori, fusilli, spaghetti and penne made from seven percent pulverized crickets and grasshoppers. From CTV News:

Four years on with the addition of insect flour to the mix, "it's working so well that we will soon be able to hire a second person," (proprietor Stephanie) Richard says, proud of her weekly production now at some 400 kilos (880 pounds).

And she does not plan to stop there: she is working on a new recipe using Maroilles cheese from northern France, and plans to start making stuffed pastas.

At a little over six euros ($6.60) for a 250 gramme (about half a pound) package, insect flour pastas are more expensive than standard kinds, but Richard notes that they can replace meat for vegetarians -- or for people who prefer crickets.

"People with iron or magnesium deficiencies will also eat these products," she says.

"French pasta-maker struggling to keep up with demand for insect noodles" (CTV News) Read the rest

Dune recreated with gummi

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"Crafted from a 2-foot-long gummy worm, Haribo gummy bears, black licorice string, yellow sprinkles, and rock candy crystals! A scene from the great science fiction novel Dune by Frank Herbert. Here we see the giant gummy worm on the desert planet of Arrakis. Ridden by the powerful gummy bear Paul Atreides as he seeks to control the prescious "spice" melange, which gives those who ingest it extended life and some prescient awareness. Muad'Dib!" Read the rest

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