The difference between fruits and vegetables depends on whether you are talking to a botanist or a cook, but Daven at Today I Found Out gives us a decent short course in telling the difference. He also explains the difference between jelly and jam, kosher salt and table salt, and the different colors of pepper. What blew my mind was the difference between green olives and black olives. I thought they were different kinds of olives! Personally, I much prefer the taste of green olives. -Thanks, Daven!
So the kids come in Halloween night, and they pour the contents of their bag on the floor to pick out their favorites. They slowly eat themselves into a sugar coma, and this is when the adults strike. They grab the stash and put it somewhere safer so the kids wont have diabetes in a few days. Thing is, mom and dad reach in and take a few treats because, well, don't you think they've earned it? But when they sit down to eat their mini-Snickers, they freeze. Why? Because they don't know which wine would best accentuate it.
Well now, thanks to Bustle, they do. In the article all of us have been waiting for for most of our lives, they tell us which wine pairs best with which Halloween candy. Though some may know at its most basic that chocolate goes well with red, this list runs much deeper than that. Put it this way, when you crack into that Reese's Cup, match it with a bold red, like a malbec. They will accentuate each other perfectly.
I mean, come on. We all knew that, right? (I totally didn't know that).
I have to say I was honestly surprised by an article at Sploid that explains how KFC makes fried chicken. First, I was surprised that so many people did not already know how fried chicken is made, and also by how many people were surprised by KFC’s technique. But then I remembered that I live down the street from Colonel Sander’s first restaurant (now a museum) and that I’ve made fried chicken all my life. I also worked at KFC for a short time, which I’m sure many folks have. But if it’s new to you, it’s worth telling you about.
The process is pretty much how your grandmother would make chicken (and you should have paid attention), with one big difference: the pressure frying. Grandma would love to be able to fully cook chicken pieces in ten minutes like KFC does, but the equipment to do it is large and expensive. Read the entire procedure at Sploid.
Among them is this Butterfinger ice cream cake made by Betsy of JavaCupcake. She made it upon request as her husband’s birthday cake. It’s made of vanilla ice cream, graham crackers, butter, whipping cream, sugar, and, of course, Butterfinger bars.
What distinguishes a cheap whiskey from a good one? How long they've been barrel aged and what kind of wood was used in the barrels are the two main differences as a fine oak barel can help filter the whiskey while adding a more complex flavor profile. But the team from Time & Oak realized that there has to be a faster way to filter out those impurities and enhance the flavor.
After a number of prototypes, they created Whiskey Elements, a small oak stick that can be used to filter and flavor a cheap bottle so it tastes like a quality bottle of booze.
For a baking contest, Jessie Oleson Moore made preztels filled with a mixture of chocolate and peanut butter. Using a recipe by Elizabeth Bennett, Moore first shaped canned breadstick dough into pretzel forms. She filled these with a combination of peanut butter, cocoa, whipping cream, and egg yolk. Moore then sealed the pretzel forms and baked them to make these delicious-looking snacks.
Actress and blogger Lynn Chen decided to see how many sandwiches from around the world she could sample while in Los Angeles. Her finds are both varied and delicious looking. I know which one I'd like to try most. How about you? -Via Viral Viral Videos
It’s not easy to tell the difference between organic and non-organic food, especially in a prepared dish, so calling yourself an organic food expert automatically makes you a target for skepticism and ridicule.
Each year hundreds of foodies, and self proclaimed organic food experts, gather for the Food Specialties Trade Show in Houten, Netherlands to talk the foodie talk and show off their top notch nosh.
All of their hard work was undone from Sacha and Cedrique of Lifehunters, who fooled show attendees into reviewing their new take on fast food- which was simply sliced up food from McDonalds.
The experts thoroughly enjoy the fresh, organic nature of Chicken McNuggets, and delight in the delicious taste of organic tomatoes from a McDonald's burger, and we get to enjoy the delicious humor of it all!
(Make sure you hit the Subtitles/CC button on the video player if you don't speak Dutch!)
A whoopie pie (pictured below) is a cookie that consists of vanilla creme inside two little chocolate or gingerbread cakes. Nash Ruin, the Vulgar Chef, made one out of cheese-like food products (content warning: foul language). He shaped the shell out of macaroni and cheese, added in egg yolk, then microwaved it until it kept a solid form. Then he used Easy Cheese for the creme filling.
Deric Peace said he’d replaced the ice in his refrigerator door dispenser with candy. He even posted this picture to reddit. It sounds like a great idea, but some were a bit skeptical as to whether it worked, so he had to show us a video.
Imagine getting a cup of Reece’s minis, peppermint patties, M&Ms, and Skittles anytime you want! He says,
Literally just came to me the other night, and I said, I don't really use the ice maker for ice, and I wonder...the next morning I spent about 40 dollars at Rite-Aid, and the woman who checked me out thought I was an idiot. Probably still am, but when I poured in the first batch of reese's cups, and they just poured out like I hit the candy jackpot, I was beside myself. I love candy, I love making things easier, and making non-useful things (to me) more so. That's really it.
Wash out the bin, and then fill with candy that is not wrapped. This is my next step, and I have a lot of candy to eat quickly. Good thing I have friends to share the burden with. I am not going back to ice, this usage is permanent.
He even posted another video to apologize for shooting the video in portrait mode -and to answer some more questions. In case you are wondering, Peace has no children. But I’m sure he will have lots of visitors!
I’m not sure why facts are “dumb,” especially about dessert, because that’s a very serious subject. Find out about the most expensive sundae, the biggest gingerbread house, who invented the popsicle, where to find a pickle-flavored snow cone, and so on, in this week’s mental_floss List Show video. Am I seeing something that’s not there, or does John Green look a bit under the weather? That’s what I look like when I have a bad cold.
Behold the Bacon Cheeseburger D’oh Nut! This is the same kind of innovation and daring that sent America to the moon. It resides among the chefs at PYT, a restaurant in Philadelphia. Their sweet and salty wonder is a donut stuffed with ground-up cheeseburger, sprinkled with bacon bits, and glazed with sugar.
I would like to take two of these donuts and use them as buns for a cheeseburger. That would be true love because, PYT tells us, “A burger is when a bun gives meat a hug.”
In other news: the United Kingdom has a Chocolate Week. What does that mean? I choose to avoid further investigation, lest it damage my fantasy of a week-long celebration of chocolate by the people of the UK.
For Chocolate Week, Caroline McCall, a wardrobe designer for Downton Abbey, made this Art Deco-inspired dress. It took 3 months and 132 pounds of chocolate, a few of which presumably did not make it into the actual dress but were judiciously expended in the creative process.
The TV series American Horror Story: Freak Show is premiering tonight in Britain on Fox UK. To promote the show, Miss Cakehead was commissioned to bake up some ghoulish goodies! She worked with food artist Jacqui Kelly to create "freaky fairground treats," like deep-fried rat on a stick, toffee apples with teeth, hot dogs with severed fingers in them, doughnuts filled with spiders, and toffee popcorn infested with creepy-crawlies. Ew!
You're cooking a meal for the one(s) you love, thus you'd like to serve them and yourself the healthiest versions of delicious foods. One recipe calls for butter. As you do the grocery shopping, you stop and look at all the possible versions of that ingredient. Butter. Margarine. Low-cal and low-fat. Which one is best for you? ASAP Science provides information that can help make the healthiest choice, if we so choose. -Via Science Dump
The process was straightforward. Amy made circles of canned crescent roll dough, then wrapped them around a few kernels of candy corn. Then she deep fried the dough balls and dusted them with powdered sugar.
National Geographic brings us an interactive data visualization project that breaks down world food consumption. As you can see, globally, we consume more grains than anything. The staff of life, you know. At the site, you can mouseover the graph and break these categories down further: rice beats out wheat, just barely, with maize (corn) a distant third. But the United States’ graph is quite different, with sugar and fat taking up 37% of our diet! There are also plenty of graphs on meat consumption, which has grown considerably per capita over the past few decades. Not so much in the U.S., as we always ate more meat than other countries, and not so much in India, where meat eating is still relatively rare. There are plenty of graphs to explore and compare at NatGeo.
Kraft-owned Philadelphia will be adding Oscar Meyer bacon to their cream cheese, which is already stocked in some stores and will be coming soon to others. As of now, the flavor will only be distributed to American outlets. Their recent Twitter post carried the announcement, which caused the bacon lovers following their account to spread the spread news across the social media platform.
I've been known to put a crispy piece of bacon on top of my bagel with cream cheese, so I'm looking forward to the concoction. In case of bacon emergency, I could still add a slice, for the luscious layered effect. The new spread is another addition to the newer flavors introduced in the line, which include brown sugar and cinnamon, honey pecan, smokey chipotle, spicy jalapeño and smoked salmon.
Kraft has already posted a recipe using the spread as an ingredient: French toast stuffed with bacon-flavored cream cheese. That recipe is here.Follow Philly's Twitter feedhere.
According to a study by the Centers for Disease Control, 49% of American will eat at least one sandwich on any given day. That’s really not so shocking; I eat one most days, if not two. And why not? A sandwich is easy to eat while working, requires no dish or utensil, and you can put just about anything in it. Most can be eaten with one hand. That’s why the sandwich was invented in the first place! What is a little surprising is the findings about what Americans put in their sandwiches.
As you can tell from the graph, lettuce is on more sandwiches than any other ingredient. That’s because it automatically goes on so many store-bought sandwiches of all kinds, and there are no other vegetables that produce as much crunch. However, if you look closer, you can see that “Cheddar or American cheese” shows up three times in the graph, depending on how it was described. If those were combined, they would be at the top. Personally, I’m surprised that peanut butter isn’t much higher on the list. You can read more about the study, and see what kind of breads we’re using on sandwiches, at FiveThirtyEight. -via Digg
Sometimes, you just find something online that reminds you how good you actually have it. It can be a picture of someone going through something terrible, or it can be a video that hits you right in the feels. But in this case, it was something as simple as someone sending me a pic in my email, and BAM, I loved my life again. Why? Because I knew I would never need the book seen above. Microwave For One by Sonia Allison. Yes, it is real, and judging from the price, perhaps a bit of a collector's item.
But let's take a moment for the true sadness of the concept behind this book to sink in. There, do you feel that? Just the thought that this book needed to be written hints at some very lonely lives (filled with unpleasant food). It really is "forever alone", the cook book.
So think about this book next time you are lonely or having a bad day and you just might realize, it could be a lot worse. You could have written Microwave For One.
Chicken and waffles are a staple of American soul food. They belong together just as nature intended. Usually they are not made into a classic dessert. Graham Blackhall, a chef in New Orleans, has now changed that.
Blackhall’s chicken and waffles cake uses a vanilla buttermilk cake as a base. It’s topped with a maple syrup buttercream and a spicy sage caramel. Then it’s decorated with chicken nuggets and Belgian waffles.
This is a great start. To go further, I suggest placing chicken nuggets between the cake layers.
Australian folks try out some really odd foods they’ve never encountered before: aerosol cheese, dried meat sticks, and something that night be chips, but are designed to burn your tongue. Described that way, they really do sound weird, don’t they? It’s difficult to suddenly develop a taste for something you’re not used to. If you grew up in Australia and never had ranch dressing on a salad, you would have no idea what to expect from Cool Ranch Doritos. In the same vein, most Americans have never tried Vegemite. Let’s see how that goes.
Flamin' Hot Cheetos and bagels! Like pickled pigs' feet and jelly-filled donuts, they're two foods that naturally belong together. Now they are finally united, thanks to Allison Ewing of the BreadHive bakery in Buffalo, New York. Or perhaps the credit properly belongs to a 10-year old who proposed it while hanging out in the bakery. Andrew Z. Galarneau writes for the Buffalo News:
“She was supervising, and asking questions, and eating Flamin' Hot Cheetos,” said BreadHive’s Allison Ewing. "She said, 'You should put these on a bagel.' ” […]
They crushed a bag of the alarmingly crimson processed snacks, and dipped the ready-to bake bagels in them, instead of using organic garlic or one of the usual toppings. They found that the crumbs stay crispy for a few hours, and crisp up again if you toast the bagel.
The jack-o'-lantern is a traditional symbol of Halloween, and a smiling ambassador of fall. When you see Jack's grin around town you know it's almost time for spirits to haunt the land of the living, and visions of candy and costumes start dancing around in your head.
Here are 13 fun, and easy to make, jack-o'-lantern shaped dishes that will add some Halloween fun to your get togethers, or simply make dinner with your family more festive.
1. Jack-O'-Lantern Quesadillas-
Let's start out with a super simple recipe that anyone can make, a recipe so easy even your kids can get in on the fun.
Simply cut eyes, a nose and a jagged smile into the top tortilla of a double decker quesadilla and put a smile on their faces!
The smiling pumpkin fruit plate is another super simple recipe/concept that you'll be using for years to come.
Arrange a plate of fruit, or candy, or pretty much any colorful finger food, into the shape of a smiling jack-o'-lantern on a serving tray and watch that pumpkin head slowly disappear during the night.
This recipe is a bit more difficult to prepare than a fruit arrangement on a plate, but the end result is so satisfyingly delicious it's worth all the effort.
This recipe is great because you can sub out any of the fancy tools or decorating ingredients for simpler ones- frosting instead of luster powder, cookie dough leaves instead of fondant, and jam instead of candy in the middle.
It takes a steady hand, a feel for the proper shades of each image, and perfect batter. And some zombie jam to sweeten the finished product! Shields teamed up with pancake artist Kevin Blankenship to make these pancakes and enjoyed them while watching the season premiere Sunday night. -via Laughing Squid
There’s even a recipe for a popular party treat that looks as good as it tastes- Candy Corn Jell-O Shots. They taste like an orange creamsicle, and they look amazing because they're served in orange peel wedges! Bottoms up!
Spaghetti isn’t hard to eat, there aren’t any rules about how you get those noodles into your mouth, you just shovel them in and chew.
However, there is one generally accepted rule when it comes to spaghetti- it belongs in your mouth and not your shoe, your bathtub or your favorite book.
Spaghetti is delicious, squirmy, and totally enjoyable in every way, but these people are trying to bring the value of spaghetti to well below zero.
They’re doing spaghetti all wrong, taking those saucy noodles where they’ve never gone before. The dark side of foodie life, which used to be kept in a dark corner of their memory closet, is now being publicly aired via the interwebs.
You think you like Gummi Bears? Christof Neimann is a connoisseur of Gummi Bears, and doesn't mind to admit it.
My children think they can hide their candy consumption from me. But they fail to recognize my tactical advantage: They mistake me for an ignorant grown-up, when I’m actually an eternal preteen. My relationship to sweets has hardly changed since I was their age. Yes, I might eat candy less often now. But once I start, a precise choreography ensues.
Then he tells us each step of this “precise choreography,” with illustrations. But don’t we all have these little routines when we eat our favorite treats? When eating Smarties, I separate out the white and green candies, saving them for last because they are the best. I bite off the very top of a cherry cordial to keep the liquid from running out (a technique the kids tried and failed to emulate; therefore cherry cordials are for adults only). And everyone has their particular “correct way” to eat an Oreo cookie. Read Neimann’s column on Gummi Bears at the New York Times, and think about how you tackle your favorite candy. I’d love to hear it!