Did Chewbacca really become a vegetarian because the porgs are so cute? We may never know, but if you want to chow down on the little critters without the fishy taste, then check out this bento box version made completely of rice! Yeah, it's more art than food, but it will make a decent lunch for some Star Wars fan.
This Porg doesn’t require contemplating the roasting of Ahch-To’s cutest critters, and instead requires artfully shaping together heaping piles of delicious sushi rice—before presumably admiring your artistic talents for a few seconds and proceeding to devour it.
We know milk does a body good, especially the green milk of the thala-sirens of Ahch-To. In any real universe, it would taste a bit fishy, but in this recipe, it's sweet with a hint of vanilla and almonds. And you don't have to milk a sea sow- just buy some at your local grocer.
To make a thala-siren milkshake, you'll need to make your own green ice cream, which involves freezer time. Since you'll also need fancy silver sugar, you might want to file this recipe away for your next Star Wars party or film festival. May would be a good time for that, since it has both Star Wars Day (May the fourth) and the release of the movie Solo: A Star Wars Story (May 25). Get the recipe for thala-siren milkshakes here.
Food art is usually too pretty and too detailed to eat, and the more intricately detailed pieces are often made out of a combination of ingredients that don't taste as good as they look together.
But the fun fried egg art pieces cooked up by Michele Baldini are detailed enough to be impressive but not something you'd feel bad about eating, plus some of them actually look delicious.
Michele fries up the egg whites and yolks separately so he can use that splash of bright yolky color in fun ways in each piece, and he shares his breakfast creations with the world via his Instagram account @the_eggshibit. It's strictly for lovers of tasteful art.
A good way to gain confidence in your cooking is by developing good habits that will make the whole process go much more smoothly, because preparation and forethought are better than winging it and risking a meltdown.
Unless the dish you're cooking requires whole chicken breasts or thighs you should be slicin' those mothers up into thin fillets, so they'll cook faster and taste better:
"Chicken will cook faster if you butterfly the breast, pound it to equal thickness, and cut it into fillets. Otherwise, the small end of the breast will be overcooked and dry by the time the larger side is cooked. It’s an easy extra step, makes a huge difference taste-wise, and looks so much better when plated." —stephaniev23
With steak it's a good idea to let the meat reach room temperature before you cook it:
"I learned this while working with a butcher. Cooking a steak directly from the fridge means that once it hits the hot pan, the fibers in the meat go into shock, tense up, and result in a tough steak." —Debby Murphy, Facebook
And you should preheat the oil in your pan before you place the meat in, so it'll cook more evenly and won't stick:
"Heat your pan first, then drop the heat to a nice medium setting. You can't just flash cook everything — you will ruin your foods' flavor and texture that way." —Zach Rathier, Facebook
But here's the best tip of them all, for my fellow guacamole lovers out there:
"I made some guacamole the night before, put it in a bowl, smoothed the top, then covered it with about 1/2 inch of water and put the lid on. I took it to work the next day and poured the water off. It was perfect." —Connie Tanksley Stover, Facebook
Every single state in the Union had its own state bird, state flower and state flag, but did you know they all have their own signature alcoholic beverage too?
Well, except for those pesky dry states, where the state drink is moonshine but it's kept on the hush-hush, but every other state openly enjoys beer, wine or a cocktail and has one drink that's a favorite with the folks who live there.
But if you want to sample them all take it from Eugene of the Try Guys and test them out over multiple nights- because trying to drink them all in one night could be deadly. (NSFW language)
Eugene takes a break from The Try Guys to get blind stinkin' drunk with Kelsey and tour America by bar stool, tasting every state's signature drink from the Alabama Yellowhammer to Wyoming's favorite box wine Franzia.
But the really cool thing about this video is they show the recipe for every cocktail featured, so if you want to take your own alcoholic tour of America some day you can!
Gushers are one of my snack food guilty pleasures, because they're a super crappy snack food, made with two kinds of corn syrup and all kinds of oils and preservatives, but they're so tasty I can eat a whole box in one sitting.
If only someone could create a gourmet version made with more wholesome ingredients that still tasted good, someone with experience creating gourmet versions of our favorite junk food.
Claire Saffitz from Bon Appétit is that someone, and she tried her hand at making gourmet Gushers only to realize why they'll always be mass produced crap- because they're way too big of a pain in the butt to make by hand!
Jack In The Box (6270 El Cajon Boulevard — San Diego, California)
Once a chain restaurant opens up locations all over the country, if not the world, we tend to forget that these food empires began with one original location.
At the top of the post you can see the original Jack In The Box location in my hometown of San Diego, California, opened by Robert O. Peterson in 1951 who converted his drive-in restaurant into a drive-thru.
Taco Bell is another chain that originated in Southern California and ended up making it big in the fast food world, opened in Downey by Glen Ball in 1962.
Taco Bell (7112 Firestone Blvd, Downey, California)
While their original location is now Seafood & Tacos Raul you can see why their restaurants were always mission-shaped with a bell on top.
And lastly let's get in to the pizza game with the Hut- this little "hut" is the original Pizza Hut restaurant, opened by brothers Dan and Frank Carney in scenic Wichita, Kansas back in 1958.
Pizza Hut (503 South Bluff St, Wichita, Kansas)
They named it Pizza Hut because they only had room on the sign for 9 letters,which means they could have named it Pizzazz, Pizza Den, Pizza Lab, Pizza Pie or Pizzaaaa! too...
When you head out to get some fast food in the middle of the night you expect to find a skeleton crew of usually no more than two or three running the restaurant and dealing with the mostly crazy people coming in at such a late hour.
You don't expect to receive great service or to find the employees in a great mood when you drive up to the window, but everything Josh Raby tweeted about his experience in the McDonald's drive-thru at 1 a.m. is unexpected- and bizarre.
Maybe Josh is a comedy writer who made it all up, or maybe he embellished a bit about the weirdness he experienced on his midnight Mickey D's run, but if it's all true that place should fire the entire graveyard shift immediately!
You'd probably have trouble finding all the ingredients for Nightmare Before Christmas Wreath Candy at this late date, but the picture was too delicious not to share. File this recipe away for next Christmas. Hellen Die (Tye Lombardi, previously at Neatorama) made these in homage to her favorite Christmas film, The Nightmare Before Christmas. You could call these scary treats cookies, because the wreaths are based on corn flakes, but since they aren't baked, I'll call them candy. The teeth are the most important part, so you'll get a tutorial on making modeling chocolate, which can be made into all kinds of edible sculptures. All the instructions are at the Nom-Nom-Nom-Nomicon.
Use your electric wangjangler to mix the road tar. Don't forget to despatulize the sides. Get your cylindrical compression tube ready, it's time to make gingerbread men! They don't have to be men; you can make your gingerbread cookies in any shape you want, like a pineapple or a hammer or slenderman. He left the tea out of his hot toddy, but never mind, since the main ingredient is whiskey.
But just when you thought you were going to watch him decorate the cookies, this video takes a sharp left turn into a Christmas wrapping lesson and a heart touching holiday story about a robot, as our narrator is quite distractible. Even if you prefer to get your gingerbread from the cookie aisle, you'll enjoy this video from You Suck at Cooking. -via Tastefully Offensive
I'd always heard that food with freezer burn should be thrown away because it's inedible, so I tossed out any food with a dried out edge and tons of ice crystals because it seemed like the right thing to do.
But then came the times where it was either cook up freezer burned food or go hungry, and that's when I discovered food with freezer burn is okay to eat, although it can taste a bit off.
Freezer burn is caused when the moisture escapes from the food and forms ice crystals on the outside of it, thereby drying it out, and even though it can make the food taste a bit funky freezer burned food is okay to eat.
If you want to prevent your food from getting freezer burn you need to use airtight containers for storage and wait until it has cooled before you throw it in the freezer, since warm food can cause condensation which leads to freezer burn.
And to keep your ice cream from getting that gross layer of freezer burn on top simply slap some cling wrap on the surface before closing up the carton and your ice cream will stay fresher longer!
Tradition is great, but if your Christmas celebrations need to be spiced up, you can incorporate someone else's tradition into your holiday. If pork is your go-to Christmas dinner main dish, the Philippines do it up right. Looking for a twist on fruitcake? Try Australia's White Christmas. And for a beverage with a kick, Chile's cola de mono might fill the bill.
Eggnog and glogg will leave you toasty and numb, but if you really want to get soused, consider the Chilean holiday drink cola de mono (meaning monkey’s tail). Like a White Russian, it’s a creamy coffee cocktail that goes down smooth, but where the cola de mono messes you up is the use of aguardiente, the anise-flavored spirit that translates to “fire water” for a reason. This particular recipe we tested—holy shit!—was like an iced coffee with a knuckle sandwich chaser. (You can substitute brandy or pisco if you don’t have aguardiente.)
It's hard to find an appropriate drink to go with Christmas cookies because they're all over the place in terms of taste, and even milk doesn't go well with every variety of Christmas cookie.
But you know what does go well with them all? Alcohol, be it beer, liquor or wine there is an alcoholic beverage that goes great with Christmas cookies.
But in this case we're focusing on wine and Christmas cookie pairings, because wine comes in many different colors and flavors just like Christmas cookies, so there's a match made in heaven just waiting to play "jingle bells" on your taste buds!
This chart created by CountryLiving shows the perfect wine to complement eight of the most popular Christmas cookies, from those fancy Linzer cookies to the fudge crinkles I can't stop eating to those little smilin' gingerbread people.
And if you require a more in-depth analysis of why the two work so well together head to the link below and read all about it!
No holiday dinner spread is complete without the sides, and most people like to have lots of different sides on the table so everyone can have a bountiful meal full of different flavors.
But unless you're a die-hard fan of the traditional sides like green bean casserole, mashed potatoes and cranberry relish you're probably hungry for a new taste sensation to add to your holiday dinners.
So maybe you should whip up some Braised Greens instead of a green bean casserole and cook some Cheesy Rice to replace those boring old mashed potatoes?
Doesn't that look nicer than a pile of potato mush? And wouldn't it be nice to serve your guests a cranberry sauce they'll remember for the rest of their lives?
That's where the Rosemary-Port Cranberry Sauce comes in- it's made with Gran Marnier, Port, rosemary and ginger, so you know your guests will be talking about this taste sensation for years to come!
Food factors in to every get together we have during the holiday season so it's no wonder almost every holiday movie has a scene in it where friends and family sit down at a table to enjoy a meal together, often with disastrous results.
These dinner scenes are such a staple that even movies like Home Alone 2 that aren't technically holiday movies still feature a food scene representing the holiday feast.
The Home Alone 2 limo feast scene came in at number 2 on Uproxx's list of Holiday Food Scenes Ranked, which seems a bit high, and yet the dinner scene from National Lampoon's Christmas Vacation came in at number 9, which seems way too low.
We've often posted pictures of intricate, amazing, and beautiful gingerbread houses, the kind that inspire you to try one yourself. But not all of us are master food artists, or even competent food artists, and gingerbread houses present a variety of challenges. Icing is not as easy to work with as Pinterest would have you believe. Structural integrity is an art in itself. Cookie slabs break. And when things start to go awry, you get a sudden urge to revel in your failure by adding all the leftover icing and candy to the mess you made. See 21 examples of gingerbread houses gone wrong at Buzzfeed. They will make you feel better about your own half-baked efforts.
In countries where people celebrate Christmas, the only thing their dinners have in common with each other is tradition. You could be eating fondue, flæskesteg, fried chicken, borscht, tamales, or sauerkraut soup, but you can bet that the family ate that same meal last year, and will come together to eat that same meal next year. It's one way we cement connections with not only each other, but with the past and the future. But still, it never hurts to try something new. Learn how Christmas dinner is done around the world in a list of submitted menus from readers at Buzzfeed.
Gordon Ramsay isn't the highest paid chef in the world, nor does he have the most Michelin stars, but Gordon has one claim to fame that the other chefs don't- he has the world record for rolling the longest sheet of pasta.
This may not seem like a worthwhile endeavor for a chef of his caliber, but since Gordon may never be the highest paid chef or have the most Michelin stars he might as well put his energy into setting world records- because I've never seen him happier!
Everybody loves pie, and even those dessert hating weirdos out there like savory pies like chicken pot pie and shepherd's pie, but pie is also the leading cause of fatness and stupid diet-related New Year's resolutions so pie kinda sucks too.
But did you know there's an easy way to lose weight by eating pie?
This animated Cyanide & Happiness comic has all the details, and while their weight loss method may not work for everyone it's great for those who want instant results!
The 1950s Cold War craze for fallout shelters was a serious undertaking for the US government. Nuclear war with the Soviets seemed inevitable, and the prudent thing to do was prepare for it. While public campaigns urged families to prepare their own shelters, stocking them with food for a long period underground was going to be difficult, especially in cities where people did not have adequate personal storage space. What were all those people going to eat in crowded municipal shelters?
That coldly logical approach, combined with an extensive 1958 study by the Department of Agriculture and the Department of Health, Education, and Welfare, led the government toward a single commodity as the foundation for its plan to feed a nation: The “parched wheat form known as Bulgur,” one of the simplest ingredients known to man. The main ingredient in dishes like tabbouleh, kibbeh, and pilafs, bulgur is nutty, nutritious, high-fiber, and supremely safe. “Bulgur was selected for this investigation because it is processed from a basic agricultural commodity, whole-grain wheat, which is plentiful in the U.S., low in cost, highly palatable, and reportedly very stable,” one government report explained.
That last thing stood out in particular, because it would need to hold up for years inside fallout shelters, awaiting the apocalypse. “Indeed a long shelf life may well be the single most important criterion for choosing bulgur in a stockpiling program,” the government reported. As part of its research, the USDA eventually landed on crackers as the best medium for bulgur-wheat rations in a bunker scenario; after 52 months of storage it reported merely a “discernible but inconsequential decrease” in flavor.
Coca-Cola is such a big hit around the world that some people refer to all colas as "Coke", and even though the syrupy brown beverage invented by druggist John S. Pemberton in 1886 is bad for your health it's still a classic taste people crave.
In fact, people like the taste so much they rallied to preserve the classic recipe when New Coke came out in 1986, and yet they kept selling New Coke as "Coke II" until 2002, hoping it would catch on because it was cheaper to make.
According to a recipe discovered by Atlanta historian Charles Salter, who found it among a pile of documents belonging to inventer John Pemberton, Coke contains lemon oil, nutmeg oil, vanilla, cinnamon caramel and coriander, among many others.
And one could say Coke also knew the recipe for success when it came to making oddball digi-character Max Headroom a star in the 80s:
The bizarre, pseudo-animated Max Headroom character was created as a virtual television star in the UK by record company Chrysalis in 1985. Sensing his appeal for young consumers, Coca-Cola licensed Headroom that same year and made him the center of their ad campaign with a series of commercials directed by Ridley Scott. According to Coke, the spots helped Headroom gain a 76 percent recognition rating among teenagers.
I've been a choco-gobbler since I was a kid, and I gobbled up novelty-shaped chocolate just like the rest, but some kids get a box of novelty chocolates and refuse to eat it because it looks cool.
Back in 1910 a little girl named Eileen Margaret Elmes received a tin full of Red Riding Hood themed novelty chocolates shaped like characters from the story, each of which was dressed in tissue paper clothing.
Eileen loved the little figures so much she refused to eat them, so she stashed them away and kept them relatively untouched throughout her entire life. She passed away in 2007 at 99-years-old, leaving her box of chocolates up for auction:
Inevitably, time has taken its toll on the chocolates made decades before sell-by dates were even invented. They display a white sheen of age that would put off the most ardent chocoholics but, when you open the box, the delicious smell of cocoa still fills your nostrils.And now, for the first time in a century, the chocolates have been publicly revealed at Hansons Auctioneers in Etwall, near Derby …The box of Little Red Riding Hood Pascall’s Chocolate Novelties will be sold on December 19 at Hansons Auctioneers, Heage Lane, Etwall, Derbyshire.
Foodies who like to sample dishes from all over the world have at least some experience with Indian food, and once they've seen how many interesting and exotic flavor combos Indian restaurants have to offer they're hooked for life.
But bland and unadventurous eaters in the world are afraid to give Indian food a chance, usually because they're afraid of spice, don't dig curry or have been told some BS about it being unsafe without giving Indian food a chance.
Vindaloo is a south Indian dish with many variations. The version you’ll likely see in an Indian restaurant will include some kind of meat base cooked with red chilies, vinegar, garlic, and sometimes potatoes. In India, the dish is known for its unmitigated spiciness. But at your neighborhood Indian joint, chances are the heat has been tamed. Unless you ask for it.
With most Indian dishes, you can select your choice of meat. When it comes to rogan josh, lamb is the only option. The key to its smoky and sweet taste is the base, which consists of onions that have been browned in oil or ghee (clarified butter) until essentially caramelized, as well as the heavy dose of bracing, warming spices like whole cardamom and clove. You might see on a menu that the dish has chilies, but don’t worry—the chilies used in rogan josh are usually mild ones. If you’re at a good Indian restaurant, your rogan josh might be finished with a touch of saffron—an expensive spice with a delicate, floral flavor.
My guess is that this was done specifically for an internet picture. But it's far from the only dastardly deed done to a pizza that didn't deserve it. Besides adding candy, there are burned, mis-sliced, and mis-handled pizzas, and pizza hybrids from hell. For ardent pizza lovers, it's a horror story. See 17 Of The Most Disrespectful Things Done To Pizza In 2017 at Pleated-Jeans.
In fact, the iridescence is actually caused by an optical phenomenon called interference:
Optical interference happens whenever a light wave reflected off one surface encounters a wave reflected off another surface close by.
In the case of lunchmeat, two sorts of interference effects are possible.
The first is called thin-film interference. Some deli cuts, especially cured meats, are rich in fat and oil. If this fat seeps out, it can form a layer on the surface and change the situation from a simple single reflection to a double reflection—one off the front surface where the air meets the fat layer and another off the back surface where the fat layer meets the meat.
This type of interference is what gives oil slicks their hues of purple and green, and what gives bubbles that warbling rainbow shimmer.
The second interference effect is called diffraction. Diffraction occurs whenever light passes through a repeating grid of equally-spaced slits or bounces off a surface of equally-spaced reflectors. This structure—called a diffraction grating—produces many reflection points, meaning that instead of considering how just two reflected waves interfere, we must consider the sum of a great multiplicity.
What does this have to do with lunchmeat? Muscles are made up of proteins that bind into strands, and these strands in turn group into long fibers, each about one or two micrometers in diameter.
When a muscle is cooked and ultimately cut, this repeating structure of muscle fiber is exposed, forming a natural diffraction grating for visible light. Any mixture of light incident on the slice of meat will encounter these well-ordered fibers and reflect only certain colors out at certain angles.
Whether you've rolled the dough a hundred times or just learned how to make chocolate chip cookies you can probably benefit from the knowledge of a pro pastry chef, especially if that knowledge is easy to digest.
Kyle Bartone is a pastry sous chef at Eataly in New York City, and he's got some genius tips to share with you that will make your adventures in baking much sweeter.
Let's start with the basics- ripening your cookie dough in the fridge for a day or two will give your cookies a better taste and texture, and after you've poured cake batter in a pan spin it and give it a few good taps to remove air bubbles.
"For large sheet cakes and rounds," says Bartone, "we give them a quick showering of simple syrup or booze to keep them moist." Most bakeshops use special squirt bottles ($14.99 on Amazon) that have multiple nozzles or showerlike lids to evenly soak their cakes. This makes sure the cakes stay super moist and don't dry out after you cut them.
My wife and I are always looking for ways to make changes in the kitchen so we don't waste as much food, and over the years we've gotten better about eating our leftovers and buying less food more often so it doesn't spoil.
But it's hard to keep track of how long foods last and where they should be stored, especially when we come across something new at the grocery store we'd like to try out.
Which is why we printed out these awesome charts created by meal planning service Cook Smarts and hung them on our fridge, so we know how long we've got to eat all that yummy produce and whether it should go in the fridge or be left out.
They also made a three-page guide dealing with frozen food storage that takes the guesswork out of which foods can be stored in the freezer, how they should be stored and for how long.
Caldwell's clever bottle and can upgrades include beer pong ready conical cans with pull tab lids, 2-in-1 cans that keep the Black from the Tan, and a side shotgun tab that'd make parties way sicker...because everyone would be puking.
The delicious cake called baumkuchen was once a staple of German weddings and Christmas celebrations. It comes in a peculiar shape, likened to a cross-cut slice of a tree trunk. A disc of baumkuchen reveals concentric circles, like the rings that show a tree's age. How do they do that?
Achieving this is a feat of unlikely cake engineering. The original method involves a spit turning over a fire. Thick batter is scooped, in heaping spoonfuls, directly onto the spit and spread across its length. As the batter drips and rotates, it creates craggy ridges, like the bark of a tree. When the batter turns golden brown, another scoop of batter is heaped on top, and the spinning continues. After 15 to 20 repetitions, the accumulating layers have formed rings that are imperfectly round and alternate between pale yellow and a toasty brown. The cake gets a glaze of warm apricot jam to seal in the moisture and prevent it from drying out, and then sometimes a crackly shell of chocolate or vanilla icing.
You can see a picture of that process here. Making baumkuchen over a fire for commercial use doesn't work well, as it is slow and produces inconsistent results. Specially-built ovens were used, but bakeries that make the cake are disappearing, because new ovens cost $100,000 and used ovens are hard to find. Read about the history and future of baumkuchen at Taste. -via Digg
Have you ever looked at the plastic food containers in your kitchen, and more specifically the lids to those containers, and thought there might be more to them than you know?
Well if you've had that thought specifically about those Glad containers with the raised circular section on the lid you were on to something- because they're made to hold containers for sauces and condiments.
Twitter user mamagraciee blew the internet's collective mind when she showed the lids being used to hold sauce and condiments, giving us all an aha moment and changing our food containin' lives forever.
And even though this is clearly genius to include in the lid of a plastic container Glad only advertised this function on the packaging of their To Go Lunch line, which is why many of us were unaware of its use until now.