You have a week before the first season of Julia Child's fantastic cooking show is no longer available with Amazon Prime.
The French Chef with Julia Child -- Season One via Amazon Prime Read the rest
Fat from black soldier fly larvae is a "sustainable and healthy alternative to butter," according to scientists at Ghent University in Belgium. According their research though, you can't go with more than half bug butter before it starts to taste suspect or downright foul. From Ghent University:
“The ecological footprint of an insect is much smaller compared to animal-based food sources” said researcher Daylan Tzompa-Sosa (Ghent University). “Besides, we can grow insects in large quantities in Europe, which also reduces the footprint of transport. After all, palm fat is often imported from outside of Europe..."
“Insect fat is a different type of fat than butter” researcher Tzompa-Sosa explains. “Insect fat contains lauric acid, which provides positive nutritional attributes since it is more digestible than butter. Moreover, lauric acid has an antibacterial, antimicrobial and antimycotic effect. This means that it is able, for example, to eliminate harmless various viruses, bacteria or even fungi in the body, allowing it to have a positive effect on health.”
"Consumers’ perception of bakery products with insect fat as partial butter replacement" (Food Quality and Preference)
"Scientists make cake with butter from bugs instead of cows" (Thomson Reuters/CBC)
A South Korean street food treat.
I could watch this 'making of' video on loop forever. Read the rest
What's the world's best cheese? A gruyere from Switzerland, selected from a record-breaking number of entries from 26 countries in the 2020 World Championship Cheese Contest in Wisconsin. Read the rest
• Coronavirus fears can't stop the fromage
In Wisconsin today, the world's largest technical cheese, butter and yogurt competition kicked off with a record 3,667 entries from 26 nations. Read the rest
Last month, the first cookies baked in space returned to Earth. This test of a new oven designed for microgravity aboard the International Space Station was not only a delightful experiment but also an important one. After all, this was the first time astronauts cooked raw ingredients in space. And yes, the ISS did smell of fresh-baked cookies. From Space.com's interview with NASA astronaut Mike Massimino who consulted on the experiment back on Earth:
Read the restFurther investigation and analysis of the experiment's results will also continue to answer questions, such as why the cookies took much longer to bake in space and why they weren't "poofy...."
"This is a big step in that direction for the future of exploration where we're gonna be off the planet for longer periods of time," Massimino said. He continued, adding that within the very near future we may be starting to build settlements on off-Earth location like the moon, and we will need to use specialized tech to ensure that the humans living off-Earth have access to good, nutritious (and delicious) food.
As far as what might be next for baking or cooking in space, Massimino had a couple of suggestions.
So what does Massimino want to see next? "The next thing would definitely be a pizza of some sort," he said. "Bagel bites or hot pockets of some sort." He added that it would also be nice for astronauts to have something they could "bite into … something big like a big cheeseburger or a big sandwich."
I grew up in Virginia, and we used Old Bay Seasoning like folks around the country use salt and pepper. We really did put it on and in everything -- definitely stuff like crab cakes, fried fish, chicken, steaks, and of course, boiled crab ("crab bawl!"). Read the rest
I love when YouTube food maker Alexis Gabriel Ainouz (better known as French Guy Cooking) launches into a series of videos exploring some food obsession of his. He's done it for dry-aged beef, ramen noodles, croissants, and omelettes. Now he's on a quest to understand what makes the perfect Italian-style meatball and to make-a the meatball.
His quest quickly takes him to New York City. Why NYC in search of perfect Italian meatballs? As Alex points out, the Italian meatball we carnivores know and love is actually the product of Italian immigrants living in the United States, using the ingredients available to them here.
Next stop? Sweden (for obvious, non-Italian, meatball reasons). Read the rest
SPOILER: Nobody got baked. Not that kind of space cookies. Sorry.
“How do they taste? No one knows.” Read the rest
Whenever we go to Japan, we gorge on the fluffy souffle pancakes they serve in special pancake cafes there. Our favorite pancake cafe is Flipper's, but we also like Gram and Happy Pancake.
We were recently in Singapore and I took a video of a stack of 3 jiggly Gram pancakes being served to Carla:
View this post on Instagram
We've tried making these pancakes at home, but we can't achieve the same kind of bounciness and fluffiness. So when I saw this tweet about a guy who cooked a pancake in his rice cooker, I did a Google search for "pancake in a rice cooker" and learned that this is something people actually do and now I'm excited to try it myself.
I had some trouble with cooking pancakes on the stove today so I thought of resorting to the rice cooker to cook the rest of the batter.
Welp. pic.twitter.com/n9514f5EvZ
— AK Lee ? Samoa Joe's braid (@aklee_writes) January 19, 2020
Image: Flipper's Pancake by Mark Frauenfelder Read the rest
GROOT. GINGERBREAD. Read the rest
Well, there it is at last, the silver lining to climate change. Turns out it's so hot in Australia, you can totally roast a delicious hunk of meat on top of your car. Read the rest
I love Corgis so much. This Japan-based bakery's corgi butt bread is something that I can really get behind. Read the rest
“The final resting spot of the once glorious glazed donuts.” Read the rest
You never knew you needed it. Now you have it.
“Pop-tarts and Fine Whiskeys, a Pairing Guide,” by IMGURian @acetech09. Yes, it includes rums and sake and other liquors.
Pop-tart: Cookies & Creme Spirit*: Zacapa XO, Guatemala Rum
The creamy, chocolately, and surprisingly tasty richness of this pasty is quite satisfying. Zacapa XO is an equally decadent rum that is aged in an array of wine casks. This slightly tannic fruitiness that is imbued in the spirit compliments perfectly with the pastry.
Enjoy the whole gallery.
