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
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.