A meta-analysis of green tea's impact on metabolism and weight-loss, undertaken by the Cochrane trust, finds no statistically significant correlation between drinking green tea and losing weight. Read the rest
I've been trying to cut back on the amount of caffeine I drink. I stopped drinking coffee, except on weekends, and have switched to mainly to tea (herbal and black tea). I feel less jittery. Recently I started making a hot drink out of cocoa powder and coconut oil and I love it. It has a bit of caffeine in it, but much less than a cup of coffee. According to this site, a glass of chocolate milk has about as much caffeine in it as a cup of decaf coffee.
I use 1 rounded teaspoon of Now Foods Organic Cocoa powder that I buy on Amazon, and 1 rounded tablespoon of Organic Coconut Oil (unrefined, because it has that great smell and taste). I add them to about 10 ounces of hot water, and mix it with an immersion blender. The result is a creamy cup of coconut-flavored unsweetened cocoa. When I make for my daughter I use a little hot milk with the water. Read the rest
The barely-edible cattle-slurry battles are heating up in Asia!
They've only got four ingredients and unlike many elaborate, fondant-based Hallowe'en treats, they taste good. Read the rest
If it weren't for Chef Paul Prudhomme, we wouldn't have turducken, and Cajun/Creole cuisine would not have become the global sensation it is today. When the charismatic television chef popularized blackened redfish, it became such an obsession the species nearly went extinct.Prudhomme died today, at 75. His restaurant, K-Paul’s Louisiana Kitchen, confirmed the news to CNN, and said he died after a “brief illness,” the nature of which was not further specified.
If you read only one obituary, make it his hometown paper: The New Orleans Times-Picayune. If you're not old enough to remember when he was a fixture on public television, here's a primer on why Chef Paul was so awesome.
At its peak in the 1980s, Prudhomme's profile cast a shadow even over such culinary legends as Julia Child and James Beard, and there was no restaurant-world precedent for the celebrity he enjoyed. The portly chef starred in several cooking shows and home videos, was a regular on local and national TV, appeared on magazine covers and became a best-selling cookbook author a decade before chefs such as Emeril Lagasse, his heir at Commander's Palace, ushered in the age of the celebrity chef. His first of eight books, 1984's "Chef Paul Prudhomme's Louisiana Kitchen, " is still widely considered a classic.
“I think that Paul Prudhomme has had the greatest influence on American cooking, in cultivating the public interest in American food, of anybody I know,” said New York Times food critic Craig Claiborne in a 1988 interview. Read the rest
The Star Wars merchandise machine is in full death-march, and we're already sick of the Force-sploitation. But this offbeat little gimmick has us smiling--and jonesing for some sweets.
The severed, animated, flopping zombie appendage is a staple of horror films, and these zombie-mouth cupcakes look like someone has decorated an amuse-bouche with a bouche coupé. Read the rest
How To Cake It's "Deep Red Velvet Brain Cake with Fondant Brain Tissue and Raspberry Jam Blood" is pretty much exactly what it sounds like, only it has to be seen to be believed. Read the rest
This 110-year-old man says he managed to keep living for more than a hundred years in part by eating sensibly. Read the rest
This looks fun and delicious! (I'd definitely listen to Scott Joplin while eating it too.) Read the rest
When the beloved West Coast burger chain In-N-Out opened a new store in Oregon recently, loyal fans showed up at 7 a.m. to get in line. Read the rest
Traveling Spoon is the creation of Aashi Vel and Steph Lawrence (shown in the photo above), who met in 2011 at UC Berkeley’s Haas School of Business. The platform they're building allows you to find awesome home-cooked cuisine around the world. The idea isn't to replace takeout or delivery services, but to help travelers experience amazing local food--foraged or farmed or hunted or farmers-marketed and prepared by skilled locals.
From the "About" page on their site:
Traveling Spoon is like having a friend’s mom cook you a home cooked meal in every country you visit. Traveling Spoon connects travelers with local, vetted hosts to share the joy of a homemade meal in their home and learn about their cultural and culinary traditions passed down through generations.
Are you kidding? I do this already, but it's a lot harder to coordinate by myself. I for one would use the shit out of this service.
They’ve raised $870,000 from investors including the former CEO of Expedia Erik Blachford, George Butterfield, First Round Capital’s Dorm Room Fund, the Chennai Angels and Emily and Anjan Mitra, who own the DOSA restaurants in San Francisco. Bay Area food icon Alice Waters is also an advisor.
"The most interesting part for me about water is it all looks the same... but still there's a huge taste profile to it." Read the rest