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How to cook turmeric chicken, rice, and peas. In space.

Amazing astronaut Samantha Cristoforetti shows us how she cooks one of her favorite meals aboard the International Space Station, whole red rice with peas and turmeric chicken. From the European Space Agency:

Food is an important item in space, also on the psychological side; that's why astronauts are allowed a certain quantity of the so-called "bonus food" of their choice that reminds them of their home cooking tastes. We asked Samantha to show us how she manages to cook one of her bonus food recipes in microgravity.

(via The Kid Should See This)

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Watch how some restaurants sneakily craft “steaks” from lesser parts using “meat glue”

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Transglutaminase, known to food scientists and molecular gastronomists as meat glue, is used in a lot of "formed meats."

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Cotton Candy Frappuccinos introduced at Starbucks, plus 5 other sickly-sweet flavors

Cotton Candy, Caramel Cocoa Cluster, Lemon Bar, Cinnamon Roll, Red Velvet Cake, Cupcake. These are the six new flavors of Starbucks Frappuccino that are sure to get your insulin busy transporting glucose into your adipose tissue. Two of the new drinks, Cotton Candy and Lemon Bar, contain no coffee.


Caramel Cocoa Cluster: toffee nut syrup, coffee, milk and ice and topped with a layer of dark caramel sauce, finished with whipped cream and a drizzle of mocha sauce.


Cinnamon Roll: cinnamon dolce syrup, white chocolate mocha sauce, vanilla bean, coffee, milk and ice, finished with whipped cream and a sprinkle of cinnamon dolce topping.


Cotton Candy: vanilla bean, raspberry syrup, milk and ice, finished with whipped cream.


Cupcake: vanilla bean, hazelnut syrup, milk and ice, finished with whipped cream.


Lemon Bar: lemonade, vanilla syrup, milk and ice, finished with whipped cream and a sprinkle of caramel sugar.


Red Velvet: mocha sauce, raspberry syrup, vanilla syrup and frappuccino chips with milk and ice, finished with whipped cream.

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Electrified knife toasts bread as you slice it

Colin Furze made a nutty electrified “knife that can toast as you cut the bread." And then the butter will go on...like butter.

Dark Chocolate Nuts & Sea Salt Kind bars - yummy and only 5g of sugar

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When I fly, I either fast or bring along some dark chocolate, macadamia nuts, and bacon jerky. I recently added a new item: Dark Chocolate Nuts & Sea Salt Kind bars. They are delicious and have just 5g of sugar, which is hard to believe. A dozen bars cost $14 on Amazon, and less if you use Subscribe and Save.

Watch a woman eat over 6 pounds of cup noodles

Famed YouTube trencherman Yuka Kinoshita is no fan of low carb diets.

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It's pretty darned easy to pull off a nutritional "science" hoax

John Bohannon teamed up with a German documentary crew to undertake a crappy junk-science study on the effects of bitter chocolate on weight loss, and managed to push their hoax to major media outlets all over the world -- here's how.

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Cocoa Pebbles ice cream tacos


The secret is in making a dough out of melted marshmallows, butter and smashed cocoa pebbles, which you can roll out into a crispy taco shell.

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Oberto Applewood Smoked Bacon Jerky

baconIt's hard to find food at an airport that I want to eat. Food on planes is usually even worse. So I either fast (which I don't mind) or bring my own food - usually macadamia nuts and super dark chocolate. Last week in North Carolina I found Oberto Applewood Smoked Bacon Jerky in a supermarket, and I'm going to make sure I have a bag of it whenever I travel, so I added it to my Amazon Subscribe & Save. The only ingredients are pork, water, salt, sugar, and natural flavoring. And it is very low in sugar - only 2.5 grams for the bag. It isn't tough like jerky. It basically tastes like delicious cooked room-temperature bacon.

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Okonomiyaki – A “Japanese pizza” kit that is as fun to make as it is to eat

Fans of Asian cooking will enjoy this kit for making okonomiyaki at home (Buy a kit on Amazon). It’s essentially a frittata made with batter, cabbage, plus whatever you want like shrimp, or pork, etc, kind of like different pizza toppings. (Okonomiyaki roughly means “grill what you want.”) We were introduced to these kits by one of our high school exchange students, Kazuki. His mom sent them to us from Japan, but you can get them at your local Asian food store or from Amazon.

Each kit comes with little bags of yam powder, batter mix, tempura crisps, seaweed flakes, and shaved bonita. (BTW – do not let your cat get a whiff or taste of the bonita flakes and then leave the package on the counter. Ask me how I know.) You add eggs, green onion, cabbage and bacon, as well as mayo and okonomi sauce (be sure to get some of this delicious sauce when you get the kit – it’s NOT included!). Each kit will make 2-3 okonomiyaki “pancakes.”

You’ll also get translated English instructions. I like the cute kawaii style Japanese instructions with a little boy and girl making their own okonomiyaki together. It’s like a free mini comic. But one thing puzzled me and I had to ask Kazuki what this part meant: “The little girl is saying ‘cook the bacon until it is the color of a fox!’”

Top the whole thing off with squiggles of mayo and okonomi sauce (kind of like tonkasu sauce – both sweet and savory). Then sprinkle on the seaweed and shaved bonita flakes (dried tuna). The thin flakes stand up on edge with a wriggling action: they “wave” at you from the heat rising up off of your skillet-fresh okinomiyaki! Look closely to see the waving action in this video I shot in Kyoto.

The total effect is an insanely rich and delicious flavor of sweet, salty, bacon-y, umami, and tangy… all at the same time. Your entire tongue’s taste buds fire at once!

See more photos of Okonomiyaki at Wink Fun.

Remember when Gerber tried to market "baby food for teens?"


(Noluck_boston/Vintage Ads)

How to eat eggs for every meal

I’m quite happy eggs are back in style because they really are the perfect food. They are inexpensive, full of protein, sustainable and are the key ingredient in many wonderful dishes. The Perfect Egg is a mouthwatering cookbook highlighting this humble food. Beautifully photographed, egg dishes are accompanied by easy-to-follow, unique recipes for Morning, Noon, Night, Snack and Sweet treats. The Perfect Egg also contains information about proper egg storage and sizing, as well as fun facts about eggs (who knew a super huge Emu egg = 14 large chicken eggs?).

I made two recipes so far from the book – Cranberry Cornmeal Cookies (uses 1 duck egg or 2 chicken eggs) which were delicious; crunchy from the cornmeal and sweet from the honey – and an easy recipe for Savory Strata which is basically a bread pudding made with Hawaiian sweet bread, 6 eggs, lots of veggies and cheese.

There are also many really interesting sounding recipes for foods I’ve never made/heard of before. Top of my list to make are Shrimp Okonomiyaki (3 eggs) which is a omelet-like pancake with shrimp, veggies and dried seaweed, Parmesan Popcorn Puffs (3 eggs) which are airy, cheesy gourgeres with a buttered popcorn puree filling (!) and Brick Toast which is made with a coating of sweetened condensed milk, eggs, sugar and butter spread onto thick bread slices and then baked. Yummy! – Carole Rosner

See sample pages from this book at Wink.

Help Conjurer's Kitchen create Death in Chocolate

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Annabel de Vetten was trained as sculpture and painter, but after making her own wedding cake, she found a new passion in life: confection. Annabel's creations aren't ordinary at all, as seen previously, and she works creating molds from the things she loves. Skulls. Animals. Horror films. Whatever takes her fancy. 3fa77925fd0acb796248815be25877f1_original

But making awesome chocolate creations isn't easy. To make truly amazing and consistent chocolate, a professional tempering machine is necessary. Help make the world of chocolate a better and more beautiful place by supporting Annabel's Death in Chocolate Kickstarter. f7544abbe30dd2c5e13023cc73bcb198_original d735612fa7e19163d8179a6669571251_original 1398392_orig

Chocolate Vincent Price life mask.

Butter lamb mania peaks this weekend

20b49b3eb4073595978262b9ad7bb80b-1 Once a year, some folks get a little crazy about making butter lambs, and the results vary widely in quality, from the cool ones with wool (butter pushed through a strainer), to utilitarian lamb-shaped molds, to Cake Wrecks-level disasters below:

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Fast food packaging redesigned as "artisanal" hipsterchow


Buzzfeed's Dan Meth has remixed the packaging for iconic American junk-food to make it look like the premium organic/handmade/artisanal products marketed to moneyed, design-forward customers.

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Chocolate megalodon teeth for the Easter Dinoshark


Cast from a real fossil dino-shark tooth, available in milk, dark and white chocolate, just in time for Easter. (via Bruce Sterling)

Edible barcodes to prevent food fraud

Food-DNA

The idea of "spray DNA" sounded very sci-fi when I first read it, until further investigation showed me how behind-the-times I was.

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