Guinea pig ice cream is a thing

In Ecuador. Read the rest

Finger covers for eating messy or sticky food with your hands

Because washing your hands after you scarf a bag of Cheetos is such a hassle:

"For Chips, Popcorn, Pizza, Party food, Finger food, Appetizers and anything else that makes your fingers Cheesy, Greasy or Sticky. Designed to go on and off with ease, our unique shape fits comfortably on any size fingertip. Food-Grade Silicone is easy to clean, Dishwasher safe, and can be placed in boiling water to Disinfect. Use as a Finger Food Utensil or for Kitchen Prep.?

They're available in a variety of colors for $9 from Amazon: Finger Covers for Cheesy, Greasy, Sticky Fingers Read the rest

Christopher Walken shows us how to cook an upright chicken with pears

This clip is from 2007. I have yet to prepare Christopher Walken's upright chicken with pears but I have enjoyed this video several times.

(via r/ObscureMedia) Read the rest

Kranch dressing is a real product you can buy

I stared at this a while in Target and a staff member eventually asked if I needed help and I slowly turned to them and whispered "kratom ranch."

Kranch Saucy Sauce [Amazon] Read the rest

Chef tries to turn a $1 cut of beef into Wagyu steak

How do you turn a cheap, tough, fibrous, lean piece of beef into a well-marbled, tender Wagyu steak? The short answer is, you don't, but that didn't stop this chef from trying. He started by injecting fat into a $1 cut, then seasoning it with salt, pepper, and garlic powder. He then grilled it, side-by-side with a Wagyu steak, over charcoal. When he and his partner taste tested it, they agreed the Wagyu was much more tender than the cheap steak, but the cheap steak was better than expected.

Image: YouTube Read the rest

Japanese Kewpie Mayonnaise

I've been accused of being partial to Kewpie Mayonnaise because of its retro packaging, but that's only partially true. This is the best mayo I've ever had. Chalk it up to extra egg yolks and the MSG. It's made in Japan,  but you can buy a 3-pack on Amazon for just . If you are making okonomiyaki (crepes with noodles, cabbage, pork, and egg), it's essential. Read the rest

PETA billboard protests Renaissance faire's favorite fare

PETA installed an old-fashioned protest billboard adjacent to the Ohio Renaissance Festival that opened this weekend in Waynesville. The animal rights activists consider the classic Renaissance faire fare of an oversized turkey leg to be distasteful, to say the least. From WLWT5:

The billboard -- placed near the fairgrounds and showing a turkey's face -- reads "Ye Can Live Without Yon Turkey Leg. I Cannot. Go Vegan Forthwith!"

Officials with PETA said they're urging festival-goers to switch from a turkey leg to a falafel, hummus or corn on the cob...

"PETA erects billboard protesting turkey legs at Ohio Renaissance Fest" (WLWT5, thanks Charles Pescovitz!) Read the rest

Adding pink seaweed to cow feed eliminates their methane emissions

One of the major contributors to greenhouse gases is the methane that cows belch up as they break down cellulose, but five years ago, research from Australia's Commonwealth Scientific and Industrial Research Organisation (CSIRO) found that adding small amounts of a pink seaweed called Asparagopsis to cows' diets eliminated the gut microbes responsible for methane production and "completely knocks out" cows' methane emissions. Read the rest

Gentleman running homeless assistance program sympathetic to folks with well fed children

The City of Santa Monica is looking to displace a year old homeless feeding program because it is too successful.

ABC7:

Steve Petramale has been feeding at least 100 homeless people every week at Reed Park for more than a year.

Santa Monica officials told Petramale the park is not a good location for his food program. They had threatened to issue a citation if he served meals this Sunday.

Petramale says he's willing to work with the city to find a new location, but he wants to make sure the meals continue.

"I'm more than willing to make this work so everyone is happy and especially that these people eat," he said. "That's my main concern."

Some neighborhood residents have complained.

"Neighbors are concerned about the amount of people, the lack of play space," said Alisa Orduna, an advisor on homelessness with the city of Santa Monica. "The lack of space to be able to stretch out and have their activities."

Petramale says he's sympathetic.

"I understand your concern and why you're upset but I really do feel, regardless, everyone needs to eat," he said.

You may donate to Petramale's organization FamilyFood.us via Venmo. Read the rest

Baking bread from dormant, 4,500-year-old yeast extracted from Egyptian bread-making ceramics

Seamus Blackley, "father of the Xbox," worked with Egyptologist Serena Love and microbiologist Richard Bowman to extract yeast from 4,500-year-old Egyptian bread-making and beer-making potter held in the collection of Harvard's Peabody Museum; though nearly all of the samples are being cultured for analysis and addition to a microorganism library, Blackley cultured one sample to use in a dough-starter for a baking project. Read the rest

Delicious honeycomb slice beekeeping video

Get a load of this delicious video of a beekeeper slicing that honeycomb down, from which to extract this year's honey harvest. Read the rest

Five favorite street foods in Tokyo

Great Big Story went to Tokyo to visit five small restaurants that make different kinds of popular street foods: takoyaki (pieces of octopus in griddle-cooked balls of dough, yakisoba (fried noodles, meat, and vegetables), gyoza (Chinese dumplings), okonomiyaki (crepes with noodles, cabbage, pork, and egg), and taiyaki (fish-shaped pancakes with sweet fillings). My mouth was watering as I watched this.

Image: Great Big Story/YouTube Read the rest

Cheap frozen dinners styled and photographed as dishes from five star restaurants

Taylor Jackson challenged himself to photograph cheap pre-packaged frozen dinners so the look like a fancy food photo of a dish from a posh restaurant. To get it done, he sought the help of a professional chef pal who is a master at plating. From PetaPixel:

The actual shooting starts around the 14 minutes mark (in the video below), if you want to skip straight to that to see how Jackson made this shoot work using only one camera (Nikon Z6) and one lens (NIKKOR Z 35mm f/1.8S). No macro lens. No artificial light. None of those crazy food photography tricks we’ve all heard about.

View this post on Instagram

$3 TV Dinner Challenge! Yesterday @liamgoodvisuals and I challenged @the_nomad_chef to plate TV Dinners to look like 5 star meals. Full video out Monday. Until then - left is a Swanson’s Salisbury Steak, middle is a no name fettuccine alfredo, and the right is a Korean Beef Bowl. Shot on a Nikon Z6 with the 35mm S. #cheflife #nikon #nikonz6 #foodphotography #foodstagram #foody

A post shared by 📷 Taylor Jackson (@taylorjackson) on Jul 18, 2019 at 6:19am PDT

Read the rest

Nebraska Weather Service commemorates climate emergency by baking biscuits inside a hot car

Ten years ago, we showed you a method for baking cookies on your car dashboard on hot days while you're at work, filling your car with delicious baking smells and a tray of warm cookies for the commute home. Read the rest

This soup has been simmering for 45 years in a Bangkok restaurant

A family-run restaurant in Bangkok has had a the same giant pot of soup simmering for 45 years. When it runs low, they top it off.

From Great Big Story:

It’s a beef noodle soup called neua tuna. It simmers in a giant pot. Fresh meat like raw sliced beef, tripe and other organs is added daily. But any broth leftover is preserved at the end of each day and used in the next day’s soup. It’s an ancient cooking method that gives the soup a unique flavor and aroma.

Image: YouTube/Great Big Story Read the rest

Mississippi makes it a jailable offense to call plant-based or cultured-meat patties "burgers"

FDA (totally not in thrall to Big Dairy): we're going to ban calling almond milk "milk"; Missouri State legislature (totally not in thrall to Big Ag): hold my beer. Read the rest

Lettuce tell you this smart tip for a better burger

A simple but effective tip for a better burger, from Boing Boing buddy Gareth Brawnyn's excellent "Tips, Tools, and Shop Tales" e-newsletter:

Here’s a life-thing that you need to know about, especially before this weekend’s cookouts. How often do you get a restaurant burger, or grill one yourself, and before you’re finished horking it down, the soggy bun has lost the will to live and has disintegrated in your hands? Here’s the fix for your fixins. Don’t place the meat directly on the bun or the condiments on top of the lettuce. Place lettuce between the meat and the bun and between the condiments and the bun. No more soggy burger.

Read the rest

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