Food preferences exist in many species.
Abel Gonzales Jr was raised by Tex-Mex restaurateurs, and began his career as God of the deep fryer out of necessity, when he was desperate to come up with a dish for the Texas State Fair's Big Tex Choice Award, and all he had was a fryer. Read the rest
Oregon State University researchers created and patented a new strain of the protein-rich red marine algae known as Dulse. When cooked, this new stuff really tastes like bacon. The engineered strain is high in protein, and purportedly offers twice the nutritional value of everyone's favorite vegetable-du-jour, kale. Read the rest
Mike Warren carved a watermelon into this delightful shark fruit bowl! Read the rest
Photographer and food artist Henry Hargreaves created images from The Beatles's Yellow Submarine out of gelatin. Read the rest
Enjoy the edible lo-fi sounds of "Jarabe Tapatío," aka "The Mexican Hat Dance." Over at Instructables, learn how to make your own tortilla record! Read the rest
In earlier posts, I've mentioned that I don't like airplane food. When I fly I either fast or pack along macadamia nuts, applewood smoked bacon jerky, and dark chocolate. My favorite chocolate is Lindt's Excellence Supreme Dark Chocolate 90% Cocoa ($29 for ten 3.5-ounce bars on Amazon).
It's surprisingly smooth for a high-cocoa chocolate, and a 40g serving has just 3g of sugar (by comparison, a 40g serving of a Special Dark Hershey bar has 20g of sugar).
My wife and kids prefer Lindt's 70% cocoa bar, and I'm glad because that means they don't nibble on my stash of 90s unless they are desperate for chocolate.
I've yet to try Lindt's 99% Cocoa Excellence Bar (1g of sugar per 40g serving!), mainly because gram-for-gram, it costs four times as much as the 90% bars. Read the rest
From 1995 to 2007, Joe Maggard was Ronald McDonald. "The clown is right in there. The clown is ready to go." Read the rest