Real ramen heads don't give a crap about slurping, and many Japanese ramen chefs consider slurping to be a compliment, but if you're forced to eat ramen around people who don't appreciate a good slurp you may need to eat quietly.
Do you know an international issue “Noodle Harassment”? People say that the slurping noise Japanese people make when they eat noodles makes people from abroad uncomfortable. …The moment that the high powered directional mic equipped on the fork detects the sound of noodles slurping, it transmits that signal to a dedicated app installed on a smartphone, using short wave radio communication. Sound is then emitted from the smartphone to camouflage the noodle slurping noise.
The refreshing properties of frozen pickles should not be new to Neatorama readers. We've posted about pickle sickles, pickle soda, and Kool-Aid pickles. Every day, more people find out that they're not the only one who takes a sip of juice from the pickle jar occasionally. That habit goes nationwide this summer, when Sonic Drive-ins roll out a new flavor in their extensive slush menu- pickle juice slushes!
We tasted the drink at Sonic’s headquarters in Oklahoma City, and it’s surprisingly delicious (and makes a good accompaniment to burgers and/or tots and/or corn dogs.) Sweet and tangy, the bright brine compensates for the over-savoriness you might have been worried about. You won’t understand why, but you’ll keep going back for more sips, likely until it’s all gone. Our only gripe is that the slush is a bit too sweet, as if overcorrecting for the acidity, but maybe this is what has to happen for America to acclimate to—and embrace—pickle-flavored soft drink.
Foodies often have a particular dish, ingredient or dessert that reminds them of their childhood, and whenever their senses are treated to the comforting sight, smell and taste of that familiar food all feels right in the world again.
For food vlogger Li Ziqi that childhood fave food is crispy fried noodles, a dish which she lovingly prepares in this meditative video recipe that showcases the time honored tradition of preparing food from scratch.
Just because Pi Day has come and gone, that doesn't mean you can't make a pie this weekend. Right now, I have inspiration and some blueberries in the house ready to go. Lauren Ko makes beautiful pies that have to taste as good as they look. Her pies get intricately-designed upper crusts and her tarts feature mosaics of cut fruit in geometric shapes.
Sometimes a cup of hot tea seems to warm both your heart and soul, as the relaxing wave of warmth soothes your spirit and calms you from within.
Those who find comfort in a cup of tea tend to stick with their favorite varieties and flavors as they're a reliable source of comfort and a familiar taste.
But if they would just step out of their comfort zone a bit they would find a world of amazing hot teas out there to try- like Royal Milk Tea, which is made with Ceylon, Assam and Darjeeling, milk and sugar.
You may have heard the name Yerba Mate and wondered what the buzz is all about. Well, according to one site it has the “strength of coffee, the health benefits of tea, and the euphoria of chocolate" all in one beverage.
This South American staple has been taking the tea drinking world by storm, and even though the process of drinking Yerba Mate is a bit odd don't worry! It's a wonderful experience for tea drinkers, as long as you can handle a caffeine kick:
This slightly bitter drink is made by pouring hot water over dried leaves and twigs from the yerba mate plant. The tea is typically brewed in a gourd or gourd-shaped container and drunk through a metal straw called a bombilla. If you’re invited to drink yerba mate in Argentina or Uruguay, it’s polite to drink it as is, but if you’re brewing your own at home, it’s fine to add a little honey or sugar.
Every day people head to the grocery store to buy their favorite foods blissfully unaware that they're being sold a bunch of mislabeled lies.
They're told the wine they purchase is aged in oak caskets when some wineries are simply adding wood chips and shavings to the wine, which is actually being made in steel vats to cut costs.
Even worse- winemakers are adding a substance called "Mega Purple" to their wines, and Mega Purple is basically just concentrated grape juice.
It's a grape concentrate, or slurry, which big wine labels add to underwhelming red wine to intensify the flavor and color and sometimes even to mask spoilage. It's estimated that over 25 million bottles get spiked with Mega Purple on a yearly basis. Many wineries rely so heavily on it that they have their own reverse-osmosis machines which let them make their own concentrates by extracting the alcohol from their s#%tty wines to pump up slightly less s#%tty wine. Yummy.
There is still plenty of real wine made the old fashioned way available at your local grocery store, but the fish they're selling is nothing but a big flippin' lie- because most of it is intentionally mislabeled.
Here's a chart that shows what you're actually getting when you buy fish at the grocery store:
Inside that textured green skin, it’s ripe with mystery. It’s an “evolutionary anachronism.” It’s not a vegetable, and not exactly your typical fruit. It’s an acquired taste that most Americans still resist. Meet the avocado.
HAVING A BALL
The avocado came from South America, so it’s not too surprising that the Nahuatl language of the ancient Aztecs gave us its name, derived from ahuacatl. Besides referring to the fruit, the word had another meaning: “testicle,” which also isn’t too surprising, considering the fruit’s shape and texture. Although “guacamole” doesn’t really sound like “avocado,” the two words share a root: Guacamole comes from the Nahuatl ahuacatl-molli, which means “avocado sauce.” (The fact that it also means “testicle sauce” is probably not something we want to dwell on.)
BEEN THERE, DUNG THAT
Biologists suggest that it’s a lucky accident the avocado is still with us, because it evolved to fill a niche in an ecosystem that went extinct eons ago. As with many fruits, the avocado developed as a mutually beneficial trade-off with animals. The tree provides tasty food, but there’s no such thing as a free lunch- the plant’s price for its fruit is mobility for its seeds. How does that work? The seeds of the fruit are typically small enough to pass through the digestive systems of the animals that eat it. The seeds are often bitter, sometimes even toxic enough to cause nausea. So animals rarely chew them more than once, but instead learn to swallow them whole. The seeds exit the digestive system intact, as waste, and end up planted in the animal’s nutrient-rich dung.
There’s no reason to believe that the avocado was an exception to this rule. It’s unlikely that the plant species’ survival was ever meant to depend on humans poking its seed with toothpicks and suspending it in water to get it to sprout. But that begs the question: What animal in South America is big enough to eat a avocado whole and poop out its oversize pit?
If you can speak the language of food then you can communicate with people from other cultures better than any language ever could, because all humans enjoy sitting down to a good meal.
Food slides right past our tongues and speaks to our very souls, and when someone prepares a special meal for you they're sharing the flavors of their culture, life story and family heritage with you- and no words need to be spoken to enjoy each other's company.
Shing paid homage to her grandmother with this wonderfully honest autobiographical comic strip, telling the story of how food became an important part of her life- and how her relationship with food became complicated.
If you're lucky, you have fond memories of the wonderful dishes your grandmother used to cook. If you're even luckier, she wrote out those recipes so you could make them on your own. These traditional family recipes get handed down to a generations who believe they have something special that no one else could replicate. A restaurant owner gave his grandmother's secret potato salad recipe to his chefs to recreate, and they laughed because they knew that recipe came from the label of Hellman's mayonnaise. That happens more often than you think. Atlas Obscura's food section, Gastro Obscura, asked readers to send in stories of secret family recipes.
In response to our call, 174 readers wrote in with stories of plagiarized family recipes. Hailing from New York to Nicaragua, from Auckland, New Zealand, to Baghpat, India, they prove that this is a global phenomenon. The majority of readers described devastating discoveries: They found supposedly secret recipes in the pages of famous cookbooks, and heard confessions from parents whose legendary dessert recipes came from the side of Karo Syrup bottles.
Jon Townsend (previously at Neatorama) cooks up a little macaroni and cheese from a recipe published in 1784. Along the way, we get a bit of history about the term "macaroni" in the sense that it was used in the song "Yankee Doodle." But that has nothing to do with food. This dish is pretty basic, and sounds delicious.
Several comments under the video asked where the nutmeg is. I had never heard of macaroni and cheese with nutmeg, but apparently there are a lot of recipes that call for it. I prefer onions and dry mustard. Townsends has a blog about historical recipes and food for historical reenactments, called Savoring the Past. -via reddit
Here's a cooking video that you'll enjoy watching all the way through even if you have no intention of ever making the recipe. Anne Reardon of How to Cook That manages to make individual-size apple custard pies with rainbow stripes on the crust!
Making the crust is the time-consuming part, but the finished product is quite impressive. If you want to give it a try, read the complete recipe with amounts (in weight, not volume). Meanwhile, I'm thinking about how I could use those rainbow discs for something else, like maybe the top crust of a regular size pie. -via Boing Boing
If a recipe called for you to blanch some almonds, would you know how to do it? Cookbooks are full of techniques that are a mystery to most of us, even if their names sound familiar.
Heat and Serve
There are many different ways to cook food, and each method affects food differently. Most techniques can be broken down into two categories: wet and dry – but it’s not quite as straightforward as you’d think.
Wet cooking involves the use of water or water-based liquid. This includes wine, broth, stock, milk, vinegar-whatever you like, as long as it’s water-based. Wet techniques (also called moist techniques) include boiling, blanching, poaching, steaming, and stewing. The temperatures involved in all of these techniques are actually pretty low-because boiling water doesn’t get any hotter than 212° F.
Dry-cooking techniques include baking, broiling, frying, sautéing, and you might be surprised to learn, deep-frying. Reason: Though oil is a liquid, it’s not water-based and its use is therefore considered a dry cooking technique. Dry cooking involves cooking at temperatures of 270° F and above. It is these hotter temperatures that allow dry cooking to brown food-which cannot be done with wet technique.
There is no restaurant too small, too fancy or too franchise-y to receive a review on Yelp, yet most of the reviews related to the big fast food chains are posted by people who act like they've never been to a fast food restaurant.
That's because most Yelpers take themselves a bit too seriously, critiquing places like McDonald's as if they're serious food critics slumming at a fast food joint, and their reviews are completely unhelpful.
But when someone writes a review that is both hilarious and helpful they deserve to be upgraded to platinum level Yelper status, along with the folks who manage to tear down Mickey D's in a funny way without lowering their star status.
The truth is Yelpers suck unless they're either being funny or putting their ego aside and sharing helpful information, and even though I rarely go by Yelper reviews unless the restaurant has a low rating I always have room for another funny review!
Now that sonograms for pregnant women are common, a new tradition has evolved called the "gender reveal party," in which the family, and often the parents, find out for the first time whether the baby will be a boy or a girl. The person entrusted with this information devises a way to make the surprise happen, often with a cake. The cake inside is tinted either pink or blue, completely covered with frosting or fondant until the ceremonial cutting. Some of these cakes are rather strange. The cakes above took advantage of a joke, while others take gender stereotypes to the max for a slogan.
Because food is such a big part of our lives, and something we like sharing with our friends and family, new food trends are constantly popping up and sweeping through our networks until everyone is talking about the latest taste sensation.
Most of these trends take off and become a way bigger deal than they deserve just because they seem like new and interesting ideas, which leads to something as dumb as rolled ice cream becoming a huge social media trend.
But if your food "creation" was made just so it'll look good on Instagram then it really needs to go away, along with these glittery lattes that turn your guts all nice and shiny.
Let's make 2018 the year we do away with dumb food trends and come up with something real and genuinely delicious, because throwing flaming hot Cheetos on a pizza isn't a trend- it's an idea you come up with when you're stoned.
If you ever cruise down to the Barra de Navidad marina and lagoon in Jalisco, Mexico, be on the lookout for a French baker peddling fresh bread and other baked treats boat to boat. Who could resist?
Chef Emeric Fiegen opened up shop, with his wife Christine, in this small laidback beach town over 15 years ago after a stint in Montreal. Early each morning, Chef Emeric still personally delivers his many breads, baguettes, croissants, pies, and quiches by boat. Not surprisingly, his pastries sell out by the time he's done making his rounds.
Oh, the poor potato—a symbol of laziness (couch potato) and unhealthy eating (cheese fries). But it deserves much better. Here’s how the lowly potato altered the course of human history.
SPUDS OF THE INCAS
For at least 4,000 years, potatoes have been cultivated in the Peruvian Andes. The Incas called them papas, and although the flowers are toxic (they’re members of the deadly nightshade family), the part that grows underground -the tuber- is one of the healthiest foods humans have ever cultivated. Consider this: The average potato has only 100 calories, but provides 45% of the U.S. Recommended Daily Allowance of vitamin C; 15% of vitamin B6; 15% of iodine; and 10% of niacin, iron, and copper. Potatoes are also high in potassium and fiber, with no fat and almost no sodium.
But the papas that the Incas cultivated looked more like purple golf balls than today’s potatoes. More than 5,000 different varieties grew in the Andes, and there were more than 1,000 Incan words to describe them. The potato was so integral to Incan culture that they buried their dead with potatoes (for food in the afterlife) and measured time based on how long it took a potato to cook.
My wife likes ketchup so much she slathers it on all kinds of different foods, including those I consider her sacrilegious for slathering ketchup upon- like tacos.
Personally I prefer salsa to ketchup, but I guess we've all got to get our daily dose of tomato blood somehow, and some people have stranger cravings than others.
And just so you know this Maximumble comic confirms the fact that tomatoes love how much we love their blood, so suck that red vegetable vital fluid down by the gallon! Stick a straw straight into a tomato if you have to, and don't worry- they don't feel pain!
The food you get at a restaurant tastes different than homemade by design, because why would you pay restaurant prices for food you can make at home?
This difference in flavor often come from the chef adding way more salt, fat or spices than you would ever add at home, but sometimes restaurant flavor is the result of a simple cooking trick like pressing a dimple into your burger before cooking it.
This video by Bright Side reveals 14 Cooking Secrets Used By Restaurant Chefs, including the secret to cutting the perfect slice of cake (hold knife under hot water before cutting) and how to pick the perfect lemon (the thinner the peel the more sour the lemon).
Binging with Babish (previously at Neatorama) is the video series where Andrew Rea recreates the food seen in your favorites movies and TV shows. If he's going to do Breaking Bad, you'd expect him to cook up some blue crystal methamphetamine. No, he's not going to do that ...exactly. He's making some dipping breadsticks.
Everything is older in Europe, from the roads to the buildings to the culture, but only one restaurant in Europe has the honor of being the oldest restaurant in the world- Restaurante Sobrino de Botín in Madrid, Spain.
Great Big Story was given a tour of the world's oldest restaurant by the restaurant's manager Luis Javier Sànchez Alvarez, who has embraced the restaurant's history and hopes he and his family can help keep the doors open for centuries to come.
Bread at its most basic is made with flour, water, yeast and salt, and once you've made bread a few times you can easily identify the proper consistency and add more flour or water as needed.
But making bread from scratch without a recipe, and with little to no prior baking experience, sounds like a recipe for disaster, so can The Try Guys make an edible loaf of bread when left to their own devices in BuzzFeed's Tasty Kitchen?
It's like the Great American Bake-Off only with less impressive results and with way more alcohol! (NSFW Language)
Girl Scout cookies are not made from real Girl Scouts, but the first cookies they sold were made by real Girl Scouts. The sole recipe, published in 1922, was for sugar cookies, simple and fairly cheap.
But simplicity was likely necessary, as the scouts baked the cookies themselves. According to the Girl Scouts, this recipe was distributed to 2,000 scouts in the Chicago area who likely needed something quick, simple, and inexpensive to sell. The ingredients for a batch of six to seven dozen cookies clocked in at 26 to 36 cents, which in today’s money is less than six dollars. The scouts could sell a dozen cookies for about the same amount, making a tidy profit.
Things changed over time, and the Girls Scouts eventually abandoned the baking part to focus on the business part of cookie sales. Read the story of the first girl scout cookies at Atlas Obscura.
Would you be able to bring yourself to drink any of these lattes? After all, they are masterpieces! Yeah, sure, but only after pictures are taken to preserve their beauty. Kangbin Lee is a professor in the Hotel, Restaurant, Cooking, and Confectionary Department at the Seoul Arts Center. He is also a latte artist who puts a rainbow of colors into lattes, in both 2D and 3D versions.
I can't imagine the drink would still be hot after the painting and the photographs, but a minute in a microwave will fix that.
If you were a kid in the 1970s, you probably remember the horrors of the health food craze, when carob was said to be a perfectly good substitute for chocolate. So what was wrong with chocolate? It was grown and harvested by mistreated farmers, enriching companies that did other nefarious stuff, and it was expensive. But the word going around was that it was unhealthy, especially the edible sweetened version, for having too much sugar and caffeine. So conscientious mothers made "healthy" cookies, candies, and desserts with carob instead, and we were all cheated of anything resembling the taste of chocolate.
In the nineteen-seventies, carob infiltrated food co-ops and baking books as if it had been sent on a COINTELPRO mission to alienate the left’s next generation. “Delicious in brownies, hot drinks, cakes and ‘Confections without Objections,’ ” the 1968 vegan cookbook “Ten Talents” crowed, noting, too, that it was a proven bowel conditioner. “Give carob a try,” Maureen Goldsmith, the author of “The Organic Yenta,” encouraged, but even her endorsement came with a hedge; in the note to her recipe for carob pudding, she confessed that she still snuck out for actual chocolate from time to time—though less and less often! No one under the age of twelve could stand the stuff. Not the candy bars that encased a puck of barely sweetened peanut butter in a thin, waxy brown shell, nor the cookies—whole wheat, honey-sweetened—studded with carob chunks that refused to melt in the mouth, instead caking unpleasantly between the teeth. My mother—who, to her children’s lasting gratitude, never compromised her pie recipes, even during her peak whole-foods years—told me recently that she was never that fond of carob, either.
Years after the backlash died down, people started to realize that carob was okay if you used it as carob. It's nutritious, has its own taste, and doesn't melt on a long hike. But treating it as chocolate caused youngsters of that time to hate it forever. Read about the rise and fall of carob at The New Yorker. -via Metafilter
There's a lot more to wine than just type, color and alcohol content, but you really don't need to know a whole lot more than that to enjoy wine. Wait, let me rephrase that- there's not much more to know if you want to enjoy wine casually rather than embracing the science and the culture like a vintner or sommelier.
Most of us started out drinking wine for that warm and fuzzy feeling the alcohol provides but soon found ourselves wanting to learn more about wine to enhance our enjoyment of the drink.
When adventurous eaters want to put really weird tasting chocolate in their mouths they don't visit Willy Wonka, they visit Liam Burgess- the chocolate maker some are calling the Welsh Willy Wonka because of the bizarre flavors he comes up with.
Want to chew on a hunk of chocolate that tastes like an old book? Liam's got a chocolate bar for you that has all the flavor of an old leatherbound edition without all that pesky reading!:
“I’m not sure I want to put this in my mouth,” jokes the interviewer in the amusing clip below. Burgess reveals that ‘Old Book’ is made up of “leather essence, cigar tobacco, frankincense, patchouli, smoked sea salts” and maintains, “it smells [just] like an old book.”
Liam started his company NOMNOM Chocolate out of a camper on his mom's property at age 18, and now he has taken over "the Abandoned Chocolate Factory" in his hometown of Llanboidy and employs several of his friends full time.
And if you're keen to invest in Liam's wild chocolate adventure you can buy a "chocolate brick" in any flavor you'd like and help him build up his company brick by brick. And he does mean any flavor at all, because Liam and his team love a challenge!
Have you ever found yourself eating dessert and thought, "What this needs is more ketchup and mustard"? Me, neither. But if you're looking for something really different that you might serve as stunt, the Ketchup and Mustard Cake will do it. Honestly, if you want people to stop coming to your home just in time for dessert, it's worth a try. This is a real cake, with sugar, flour, butter, eggs, and spices, plus a half cup of ketchup. Well, okay, maybe it's like carrot cake, in that the spices overwhelm the vegetables. But then there's the frosting, made of butter, powdered sugar, and mustard. Really. Find the complete recipe at Shared, along with a video showing how it's made. -via Boing Boing