Yolanda Gampp of the YouTube channel How To Cake It demonstrates how to make a giant carrot-shaped carrot cake that's perfect for Easter or just for a spring party.
Evidence of cannibalism among past human species goes back almost one million years. But what made our ancestors eat each other? Probably not so much our nutritional value as it's sorely lacking, says University of Brighton archaeologist James Cole. From Erika Engelhaupt's article in National Geographic:
“When you compare us to other animals, we’re not very nutritional at all,” says study author James Cole of the University of Brighton, who published his work Thursday in Scientific Reports.
According to his estimates, boars and beavers pack about 1,800 calories into each pound of muscle compared with a measly 650 calories from a modern human. That’s about what would be expected based on our overall size and muscularity compared to other animals, he says.
So, Cole asks, if humans aren’t especially valuable in terms of prey, why eat them? After all, unless they are sick or dying, they wouldn’t be easy to hunt.
“You have to get together a hunting party and track these people, and then they aren’t just standing there waiting for you to stab them with a spear,” says Cole.
Instead, Cole argues that perhaps not all ancient cannibalism was for filling bellies; it may have also served various social functions for early humans and their ancestors...
“I agree with [Cole] that Paleolithic cannibalism was probably more often practiced as a ‘choice’ rather than mere ‘necessity,’” (says anthropologist Silvia Bello of the Natural History Museum in London). “I think, however, that to find the motivation of the choice is a very difficult matter.”
Read the rest
Pears Or To Garnestmeam
¼ lb bones or fresh bread; optional½ cup flour1 teaspoon vinegar¼ teaspoon lime juice2 eggs
Brown salmon in oil. Add creamed meat and another deep mixture.Discard filets. Discard head and turn into a nonstick spice. Pour 4 eggs onto clean a thin fat to sink halves.
Brush each with roast and refrigerate. Lay tart in deep baking dish in chipec sweet body; cut oof with crosswise and onions. Remove peas and place in a 4-dgg serving. Cover lightly with plastic wrap. Chill in refrigerator until casseroles are tender and ridges done. Serve immediately in sugar may be added 2 handles overginger or with boiling water until very cracker pudding is hot.
Yield: 4 servings
This is from a network that’s been trained for a relatively long time - starting from a complete unawareness of whether it’s looking at prose or code, English or Spanish, etc, it’s already got a lot of the vocabulary and structure worked out. This is particularly impressive given that it has the memory of a goldfish - it can only analyze 65 characters at a time, so by the time it begins the instructions, the recipe title has already passed out of its memory, and it has to guess what it’s making.
Alex Yeatts, a student at the Culinary Institute of America, worked for six months to cook up amazing chocolate geode cakes. Crack one open to reveal the dazzling sugar crystals. Stunning work.
For nearly a year, Jessica Leigh Clark-Bojin (aka @ThePieous) has delighted us with her nerdy, fannish pies and other baked goods, and now she's announced an ebook on "pie-modding" ("modifying pre-made desserts to create epic, edible works of art"): Pie Modding: Pies Are Awesome Vol 1, which you can pre-order for $2.97. Read the rest
As someone who who might enjoy a salt lick if only it wasn't considered unseemly for humans, a meal cooked on a Himalayan All Natural Crystal Salt Cooking Tile sounds rather appealing. According to Popular Science, "The block’s crystalline structure has low porosity, which means the slab can stand up to extreme heat and cold for extended periods. So it's a nice-looking way to serve chilled sushi and piping hot steaks. Himalayan salt is also more mineral-rich, which can add a bit more complexity to the taste of your food."
The new Panasonic Stain Master machines have an intensive stain-removal mode which is being marketed in India as a curry-stain removal button; it also has other Indian-focused modes, such as one for removing hair oil. They are planning other Stain Masters customized for other Asian markets with stain-removal buttons tailored to their national cuisines and stubbourn stains. Read the rest
Ironman champion Lentine Alexis has developed a recipe for a She Persisted energy bar: pumpkin seeds, shredded coconut, black sesame seeds, sunflower seeds, chia seeds, bee pollen, dates, coconut oil, cacao powder, vanilla extract, poppy seeds and rolled oats. Bake, bag and eat while you march. Remember: talking with your mouth full isn't cool, but protest chanting is totally OK. Read the rest
Snow Brand Milk will celebrate its 55th birthday by releasing "spreadable coffee" intended to be eaten on toast; it's a followup to an earlier "Edible coffee" product that appears to be basically coffee pudding. Read the rest
In Japan, there is a museum for everything: parasites, toto toilets and... ramen. We chose the latter and visited the Cup Noodles Museum in Yokohama to explore the art and history behind this cheap and convenient meal. This included a life-sized silver sculpture of Nissin founder Momofuku Ando, numerous artistic interpretations on the Cup Noodles theme, and of course the historic wall of ramen through the years.
I pretty much sprinkle the same thing on every meal. I am admittedly heavy-handed with the cayenne on my own plate and rarely stray from the variety of basils I grow in the summer or bundles of dried rosemary in winter when cooking for my family. I am much more apt to get creative with spices while baking, to savory up my sweets. Lior Lev Sercarz’s The Spice Companion has got me pretty excited to change things up.
This book is an absolute must read for anyone who likes to cook. In it, Lev Sercarz, celebrated culinary expert and master of spices, walks readers through a collection of spices chosen based on the criteria of: 1) can be found anywhere and 2) are essential in certain parts of the world. He opens with a few short essay-like chapters on his own culinary journey, the history of spices, and overviews on procuring, blending, and storing spices, all written in an inviting tone that makes the reader, no matter how novice in the kitchen or rote in their culinary routine, feel excited and encouraged to experiment with spices. They serve as thoroughly informative, enjoyable appetizers to the main course of the collection: the spices.
“Any dried ingredient that elevates food or drink is a spice,” Lev Sercarz writes. His alphabetically organized curation of spices is gorgeously photographed by Thomas Schauer, who also gives us plenty of food-porn shots spanning the lifecycle of spices (from herbs still growing to well-seasoned meals) throughout the text. Read the rest
KSU plant biochemical geneticist Raj Nagarajan describes the properties of Thaumatin, Monellin and Brazzein, all found in west African plants that are generally considered safe for consumption; each is a protein, and they are, respectively, 1,000x, 2000x, and 3000x sweeter than sugar. Read the rest
Le Bouche à Oreille is a perfectly decent working class diner in Bourges that'll feed you a slap-up meal for €10. La Bouche à Oreille, though, is a brilliant €48-course restaurant in Paris. Only one of them should have been awarded a Michelin star, but don't tell that to the posh sorts descending en masse upon an overwhelmed greasy spoon.
The Michelin Guide apologised, saying it had confused the café with a more refined establishment of the same name near Paris. The listing was changed on its website, but not until two days later.
Véronique Jacquet, who runs the café, said it had a regular clientèle of local tradesmen. “Suddenly, we were rushed off our feet. Reporters were coming in and then my son phoned me from Paris, where he lives. He almost died laughing.”
Three cheers for the diner's chef, Penelope Salmon: “I put my heart into my cooking.” Read the rest
For more than 100 years, NECCO has cranked out its iconic Sweetheart candies. Some of them are still emblazoned the original statements of "Be Mine," Be Good," and "Kiss Me." The company says that "to meet the high demand for Sweethearts, NECCO continuously produces them from late February through mid-January of the following year."
I prefer learning how they are made to actually eating them.