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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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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It'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.
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.
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.
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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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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Cast from a real fossil dino-shark tooth, available in milk, dark and white chocolate, just in time for Easter. (via Bruce Sterling)
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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The beams of blue spacewarp light on Thinkgeek's $35 Star Trek U.S.S. Enterprise Sushi Set detach from the Enterprise's nacelles to form chopsticks, while the saucer section unscrews to form a soy sauce dish. (via Geeky Merch)
For a friend's birthday last night, we made cookies (below) using a custom cookie cutter we bought from an online service. They came out well, but I ended up wanting more control over the process.
Next time, I'll use Cookie Caster, the free service that lets users make their own cookie cutters and download the digital files to their own 3D printer. Most everyone can scare up a 3D printer these days, either from a friend or at school. Doing it ourselves would have given us the chance to iterate on the baked good until it looked perfect. Owning more of the process, we could have done two cutters and experimented in final dough form.
Cookie Caster is a free service (it doesn't offer cookie cutters, only digital files). It launched last fall, and it grew out of the Noisebridge hacker space in San Francisco. You can also create cookie cutters by uploading your own image and tracing around it:
To make the multiple cookie cutters needed to create versions of these cookies from Fancy Flours (below), you might need something like Autodesk 123D Make or improvise your own slices. Not sure if Cookie Caster could help envision a 3D cookie like this.
Cold brewed coffee is a revelation
of complex, bittersweet, intense flavor. Cold-brewed chocolate? Even better. (Holy. Crap.)Read the rest
Our own sysadmin Ken Snider writes, "Toronto Mexican Restaurant Fonda Lola, in an attempt to both raise capital for bulk purchases (to lower costs) as well as create a War Chest to open a second location, has decided to issue 1000 public shares at $75 each, via Indiegogo."
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The Zombiecake: commemorate carbohydrates and resurrection at the same time.