The Department of Delicious Deception invites you to snack on these awesome cookies that look like beautiful crystalline geodes. Redditor LaFeltinelli made them from scratch. They’re concave orange-vanilla cookies filled with orange popsicle icing, and homemade rock candy crystals.
[VIDEO] HOLY MACKEREL! Cooking in Microgravity with Samantha Cristoforetti: Quinoa Salad & Leek Cream TortillaPosted: June 25, 2015
ESA astronaut Samantha Cristoforetti is
currently living on board (Update: Cristoforetti returned to earth in early June) the International Space Station for her long duration mission Futura. Food is an important item in space, also on the psychological side; that’s why astronauts are allowed a certain quantity of the so-called “bonus food” of their choice that reminds them of their home cooking tastes. We asked Samantha to show us how she manages to cook one of her bonus food recipes in microgravity: a quinoa salad with dried tomatoes, mackerel and leek cream, all wrapped in a warm tortilla.
The footnotes alone could fill a library
Alyssa Abkowitz reports: Braising chicken is a science in itself.
That’s according to an 80,000-word doctoral dissertation by a 34-year-female PhD candidate in China’s Shanxi Province, written in an effort to find out how spices impact the taste of meat.
Sun Lingxia, a student at Shanxi Normal University, conducted a two-year study on braised chicken to help pave the way for standardizing production of traditional food on a large scale, she told the Southern Metropolis Daily, a local newspaper in Guangzhou.
“While Chinese microbloggers have nicknamed the dissertation “The Most Yummy Paper,” one of Ms. Sun’s professors said scientific research on food is quite normal, citing examples including Japanese research papers on bread.”
By comparing differences between chicken braised with star anise and those braised without the popular spice, she was able to control taste by quantifying the temperature, time and power needed to make braised chicken taste the most delicious. To ensure consistency in her experiments, Ms. Sun used one factory in Henan Province to source all her chicken and only used star anise from Guangxi, the report said.
Ms. Sun focused on star anise because it’s affordable and commonly used in both braised chicken and braised pork, two popular dishes in China. Read the rest of this entry »
Especially when it’s free? Okay, the smoothie’s not free, you gotta make your own. In your own blender. And, you know, buy the ingredients to put in the smoothie. But the book is free.
[Smoothies: the most delicious recipes: Vol IV. for Kindle, by B.M. White — Free download from Amazon]
And while you’re there, browsing Amazon, buy a $30,000 eleventy-million inch flat screen LED TV, or something, it helps support this site! Okay, you don’t have to buy a big flat screen TV, but if you get a book, or CD, or some pants, or a ball point pen, or something, it helps support our high-quality news organization.
In the meantime, be like this guy, drink up!
“In a commercial country, a busy country, time becomes precious, and therefore hospitality is not so much valued. No doubt there is still room for a certain degree of it; and a man has a satisfaction in seeing his friends eating and drinking around him.” — Dr. Samuel Johnson
Ross Betts writes: Doctor Johnson, who lived during only the beginning of the industrial revolution, nevertheless understood what was in store for us as that movement spread to all aspects of life. The diminution of hospitality in all life has now been noted by many authors, from Margaret Visser to Leon Kass to Christine Pohl. Working in a hospital, one is keenly aware of how industrial processes, whether they are imposed through government force or private insurance companies, diminish the possibility of expressing hospitality to the infirm.
The myriad regulations which define the hospital experience diminish hospitality as other goals are advanced. We cannot even use patients’ names in many circumstances for fear of a violation of the Health Insurance Portability and Accountability Act‘s privacy rules. We cannot sing or laugh too loudly among them for fear of lowering our federally mandated Hospital Consumer Assessment of Healthcare Providers and Systems scores, a metric that Medicare uses to advance “quality.” The hospitals are graded on quietness. HCAHPS scores, together with the satisfaction of mathematical goals with respect to certain diagnoses, constitute the Value Based Purchasing program of Medicare, a program designed to limit payment to hospitals. The law encourages anonymity and silence. Quality managers tell us that silence promotes healing—an evidence-based claim with dubious evidentiary support. Silence, through Medicare rules, also generates better reimbursement, and this is what hospital administrators and boards attend to. Hospitality is thus subordinated to other concerns.
THE BACON APOCALYPSE IS HERE
Happy Halloween! I’ve eaten and cooked with various kinds of dangerously hot peppers before, but have yet to encounter the Ghost Pepper ভূত জলকীয়া) (Bhot Jolokia) fresh or preserved, though I’ve been curious to try it. I discovered this at an Asian market last week, and immediately bought it.
I’m looking for ideas, recipes to try. Help me take advantage of the Ghost’s legendary heat! I welcome instructions from any chefs out there. Any suggestions?
Also known the Bhut Jolokia or Naga Jolokia, the Ghost Chile originates in India and is considered one of the hottest commercially available chiles in the world. (At this time, only the Trinidad Scorpion Chile is hotter.) Frieda’s Dried Ghost Chiles are twice as hot as Dried Habanero Chiles, and should be used sparingly in recipes. CAUTION: Wear gloves and use caution when handling this chile, and do not touch eyes, nose or mouth after handling.
scarletscorchdroppers writes: On Saturday one of my very good friends celebrated her birthday. Now Corinne is a girl who loves a gin and tonic. Infact, I rarely see her in the evenings without a gin being in her hand at some stage during the night. We celebrated her birthday at a bar called Origin on Wyndham Street fittingly, as the name suggests, a bar specializing in gin.
If you’re non-Japanese, and visit Japan, like me, you’ll be charmed by the musical trucks that deliver treats.
Americans have fond associations with ice-cream trucks, and their jingles. How alien it is to find that in Japan, trucks roam the streets, not selling ice cream cones, or snow cones, but things like tofu, laundry poles, or fresh-baked sweet potatoes. “Ishi yaki-Imo”.
Even the laundry-pole-selling trucks have a catchy jingle. But here’s the secret: the sweet potatoes in Japan taste good. Baked in stones, some of them. They have a different texture and flavor than North American sweet potatoes.
Okay, it’s not exactly ice cream. But it is delicious.
This video sample doesn’t have the music I’m familiar with, it’s just a guy’s voice announcing his product. Anyone have a video or audio of the sweet potato song?
And here’s a close-up of the back of what I’m guessing is a typical Japanese Yaki-Imo truck.