Chick-fil-A slightly less homophobic now

The popular fried chicken sandwich fast food chain Chick-fil-A has long been targeted by pro-human-rights groups for aligning with hate and homophobia. Read the rest

Vegans sue Burger King over meat contamination of Impossible Burger Whopper

Some vegans have filed a lawsuit against Burger King because they cook the Impossible Burger Whoppers on the same grill as their meat burgers. According to the suit, the Impossible Whopper is not a vegan option and the restaurant doesn't disclose the meat contamination on their menu. Of course, vegans and vegetarians have been quite vocal about this issue since the Impossible Whopper's introduction.

According to TMZ, plaintiff Philip Williams "not only wants damages ... he wants the judge to order Burger King to stop cooking Impossible Burgers and the OG burgers on the same grill. Read the rest

Quevos are the best keto chips I've found

I've lost weight with keto—the only thing that's worked for me—but face two ongoing problems. First, I get bored of eating fat and leaves. Second, keto clones of normal snacks tend to be weird, mealy or downright unpleasant to taste. Quevos [Amazon link] are the first keto chips I can just sit and eat and eat and eat until I realize I've gone though three packets. My toddler steals them, too, so it's not just the carb-starved incentives of a keto dieter making me like them.

They're made from egg whites, and come in two flavors: Sour Cream and Onion and Quevos Rancheros. There's 120 or 140 calories a bag and 2 or 3 net carbs (full nutritional info is at the website). There are other non-keto flavors (salt and pepper, sweet barbecue and cheddar) with 10 or 11 carbs a bag.

They work, I think, because they're honest to what they are, which is baked egg chips, and aren't trying too hard to taste like potato chips. They flavors are unusual as well, suggesting a lot of experimentation. What is "Rancheros" flavor, exactly? The taste of tests.

They're not perfect. The mouthfeel is dry and dusty, and you're getting a full load of sodium. The Quevos are small, probably because they're brittle and would arrive in fragments were they any larger. The latter point is a reviewer in search of a quibble, perhaps, so I'd like to stress that these are the first keto snacks I've tried that didn't taste like "keto snacks" and a must-try for people managing carbs. Read the rest

Great British Baking Show 2019 winner claims misleading editing on show

(Stop reading now to avoid spoilers) Read the rest

Workers sue McDonald's over McSexual Harassment

On Tuesday, McDonald’s Corporation was sued by a group of workers in the state of Michigan who say the global fast-food chain allows pervasive sexual harassment to run rampant at its restaurant locations. Read the rest

Overturned mango truck makes mess of Maryland morning commute

Mangoes spilling from an overturned tractor trailer caused a messy morning commute on Maryland beltway. Read the rest

Peanut butter and jelly sandwiches accepted as payment for parking citations

If you have any unpaid parking fines at the University of Alaska Anchorage campus, and you have a loaf of bread and some peanut butter and jelly, you can now reduce or cover the cost of your tickets by making a PB&J sandwich. Read the rest

OMG! Red Meat Rice Krispies Treats

Rice Krispies Meats is more like it. Read the rest

Fun with charcuterie

Want to send an obliquely grim message with prosciutto?

Here's a fun idea of how to bring some surprise flair to your next office pot-luck.

“Office Potluck is today. I signed up to bring the meat and cheese platter,” says IMGURian @Eatthedead.

“Prosciutto, mozzarella, fresh bread, pepperoni, salami, melon...all the good stuff.”

“Weird thing is...nobody's touched it. Huh. Just means more for me!”

Made a charcuterie board for the office potluck today

Read the rest

Challenge: Eat 'biggest burger' in Bangkok, a 10,000-calorie monstrosity

Would you eat this gigantic burger? Read the rest

This video shows that "natural" produce is anything but natural

"Most of the foods found in the grocery store at one point were much smaller, bitter, sour or unpalatable," says the host of the Earth Titan YouTube channel. In this video he compares supermarket produce with the wild ancestors they were cultivated from.

Image: YouTube Read the rest

Why restaurant burritos are better

In this video, Internet Shaquille explains why even downmarket restaurant burritos beat your homemade ones. In brief:

• Supermarket-brand tortillas are too small and thick.

• You fail to warm your tortilla first, or you overcook it.

• Your fold is wrong or insufficiently tight.

• You fail to sear the seam to seal it shut.

• You fail to wrap the finished burrito in thin foil. Read the rest

Tribbles breakfast cereal is an endless box of hairy balls

The Star Trek Short Takes episode "The Trouble With Edward" focuses on H. Jon Benjamin as the mad scientist who sets Tribbles on the path to becoming an official enemy of the Klingon Empire

He talked to SyFy about the part:

"We didn’t do a ton of backstory before shooting it," Benjamin explains. "But I talked to the writer [Graham Wanger] and there was a conversation about how he got there. Was it like nepotism? Is he like barely a scientist? Or is he just of dubious ethics? Or an outsider and nobody liked him? I think we landed on the latter. Like, I think he might have some basis in real science and maybe some real credentials. But, he’s a bit of a lunatic."

In one scene, right before Larkin injects the tribbles with whatever genetic cocktail he's cooked up to modify them, he seems to be briefly sporting an ominous black vest and one of the all-black Starfleet badges usually worn by members of the clandestine organization Section 31. In essence, for one moment, it's like Larkin raided the closet of Captain Leland from Star Trek: Discovery. Later in Trek canon, the tribbles end up being a huge problem for the Klingons. (In DS9, Worf said tribbles were declared an enemy of the Empire at some point.) So, did someone in Section 31 plant Larkin with the hopes that he would act crazy and create new alien pest species?

Benjamin isn't ruling it out. If someone were pulling Larkin's strings, it would certainly explain how he got on the ship.

Read the rest

Look what I made for lovers of Kewpie mayonnaise

Kewpie Mayonnaise, made in Japan, has extra egg yolk and MSG in it, making it far superior to any other commercially-made mayonnaise. My family loves the Kewpie. To make it easier to squeeze out of the bottle, I 3D printed a thing you can attach to the cap so you can invert the bottle and let the mayo settle near the spout. Now we don't have to shake the bottle to get the mayo out.

If you want to print one of your own, here's the STL file.

Read the rest

The Washington Post food critic wore a hilarious disguise for a live interview

Longtime Washington Post food critic Tom Sietsema participated in a live interview at the Washington Post food lab. Within minutes, his fake mustache was falling off.

Questions answered included which restaurant didn't deserve the stars awarded by Michelin (Plume at the Jefferson Hotel), how to get credit cards under a fake name (avoid too many questions by paying promptly), and how he got his job (the food critic at the time hired him, and Bob Woodward did not).

Read the rest

Diet and depression: what you eat impacts your mood

For years a friend has been telling my diet was hurting my general demeanor. Read the rest

Honey whole wheat sourdough pizza dough

Last night I made honey whole wheat sourdough pizza crust. It was quite good.

As a kid, there was a pizza place in my hometown that made a deep-dish pizza with a whole wheat crust. It was great, I tried and I couldn't replicate it. Then I substituted honey instead of sugar.

This simple crust is good.

Honey Whole Wheat Sourdough Pizza Dough

1 cup bread flour 1 cup whole wheat flour ½ cup sourdough starter 1 ½ tsp salt 3 tbs honey 1 ½ tbs olive oil ½ cup water

First: Mix ½ cup water, ½ cup starter, oil and the honey. Let sit while you measure out the dry goods and combine them all. Depending on your flour, and your starter, you may need to add a little flour to the mix to get a good consistency. Stop when it feels like the dough that you want to roll out.

Second: Leave it alone, probably covered, for 45-60 minutes. Refrigerate to store or use right away.

Bake at 475F or higher for 20 min, deep-dish. Probably the same for thin crust.

I have been using this dough for the crust of my deep-dish pizza, but you can easily roll it out for super-thin, Neapolitan stuff too.

Unless you do roll it super thin, I doubt this crust is going to get super cracker crisp, as it is sourdough and will retain more chew the longer you let it rise. Read the rest

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