People naturally have a morbid curiosity about the Titanic disaster, wondering about every little detail of that fateful April night in 1912, and slowly but surely virtually every detail has been revealed since.
As you may be aware there were three classes of passengers on board, and each class was treated quite differently during the voyage, but how differently is best illustrated by the three different class menus.
The First Class menu is suitably posh and pretentious, with consomme fermier instead of rice soup, egg a l'argenteuil instead of ham & eggs, and Camembert and Stilton instead of "cheese".
And then there are the poor Third Class passengers who are stuck eating gruel, "cabin biscuits" (a name that somehow sounds hard and tasteless), and plain old boiled potatoes.
First class or third class, they were all equal in the end...
Yes, you’ll save money by buying a larger pizza, but there are a few other things to consider, as our friends at Uproxx point out.
There are a couple downsides that the video fails to mention. Because when you’re feeding 20 people one pizza, you have to pick one flavor to satisfy everyone. Also, one pizza means you can’t cut the pizza into those satisfying wedges. (Well, you could, but they’d be thin, and you’d look cheap.)
Also, there’s no reason to buy more pizza than you need, unless you’re willing to eat leftovers for a while. But if you are, the extra slices won’t cost you all that much. Just remember to refrigerate it.
Sure, it sounds like a random idea. But it's not. Chef Dominique Ansel, the inventor of the cronut and the chocolate chip milk shot, knows what he's doing. His research led him to the invention of Crème de la Corn. It's made with an ear of unshucked corn grilled with butter and soy sauce. On top is a swirl of Ansel's own Caramel Sweet Corn-flavored soft serve ice cream which is itself topped by caramel and a few kernels of corn.
What does it taste like? Kay of Rocket News 24 tried Ansel's latest confection. She says:
The caramel and corn in the ice cream were certainly a winning and sweet combination! And along with the corn jam, the ice cream was like a cold, frozen form of pure corn and sweetness — certainly a great treat for the hot summer.
But what’s brilliant about this Crème de la Corn is that it’s not over when you’ve finished eating the ice cream. You have the grilled corn cob on the bottom which is essentially an edible ice cream cone!
It's not quite Mexican and it's not quite Canadian. It's Mexiadian food. The Vulgar Chef (content warning: foul language) expands this fusion food tradition with his poutine taco.
First, he chopped up French fries and added shredded cheese. After warming this mixture, he shaped it into a taco shell and placed it in a taco mold. After adding cheese curd and brown gravy, he was ready for an awesomely unhealthy meal.
Amy of the marvy food blog Oh, Bite It! is deepy frying again, so let's head to her kitchen to see what deliciously fatty treats we can get. This time, she's making a deep fried version of poutine, the essential Québécois treat.
First, Amy cut cubes of cheese curd, floured them, and dipped them in an egg wash. Then she rolled them in crushed potato chips (yes, I know that poutine purists may object), and put them in the deep fryer. Dip them in brown gravy and you've got the perfect breakfast food.
Hungry for some great style? Then don't miss this chic pizza necklace for sale on Etsy. It's the perfect way to say "I put my heart in pizza." Personally, I think it could use more delicious jeweled pepperonis, but I guess that's a matter of personal opinion and either way, it still looks delicious.
Stratton Lawrence of The Art of Manliness explains that this isn't just a way to get good roast pork. It's also "a cultural experience."
Lawrence and his friends prepared for their luau by building an imu in which to cook their whole pig. An imu is a an underground oven made with cinderblocks and dirt. Once the pig is seasoned and the wrapped and the coals burning hot, Lawrence buried the entire pit.
It's a complex process that takes days of work. But the end result is the best barbecue pork in the world. You can see more photos and read more about this Hawaiian tradition at The Art of Manliness.
Lurking beneath the surface of the tea in your cup is a deadly predator. It's steeping in the water, waiting for the right moment to leap out and devour the label.
Tokyo Weekender reports that the Daisho Fisery Company in Japan has designed these novel tea bags. The Great White Shark is filled with a rosehip and hibiscus tea that gives the water a blood red tint. The comparatively harmless whale shark is filled with green tea. Choose appropriately.
Friday is Canada Day, so you’d better start planning your celebration now. Even if you aren’t from Canada, it’s a great way to begin a holiday weekend, which will end with the US Independence Day holiday on Monday. This cake is named after Canada Day, as it resembles the Canadian flag somewhat. It’s two layers each of white cake and red velvet cake, covered in buttercream frosting in both red and white. Get the instructions at The Kitchen Magpie. This is one item from a list of red and white desserts for Canada Day at Buzzfeed.
What happens when someone who has carefully adhered to a vegan diet for years accidentally eats an animal product such as meat or cheese?
They may have a stomach ache or an allergic reaction, which may be why they went vegan in the first place, but the guy in this video clearly went vegan for the cool points- and he has the t-shirt to prove it. (fast forward to 16:10 to see him throw a NSFW fit)
How much ice cream do you need? The correct answer is “more.” Jersey Jack, a gelato bar in Como, Western Australia, has the right idea. Its Little Mostro isn’t little at all. The large ice cream cone is topped with toppings and smaller ice cream cones, which themselves are covered with more toppings. I’ll take two, please.
To pay tribute to the classic American diner, Extra Crispy compiled a list, not of the 50 best diners ranked, but a great diner from each state in the Union. You could easily argue with their choices, because the definition of a “diner” is hard to pin down (you know one when you see it), and chains were excluded. What’s left are people’s opinions on what makes a great diner: hearty food, friendly service, decent prices, and memories. West Virginia’s entry is the Hometown Restaurant in Peterstown.
Peterstown, West Virginia (population 650), which is about a stone’s throw from the Virginia border and right smack in the heart of the Appalachian mountains, has one seriously tasty claim to fame, and that’s Hometown Restaurant. Linda Fox, who opened Hometown nearly 31 years ago, makes nearly everything from scratch, from her signature biscuits and gravy to one of West Virginia’s finest creations: a big bowl of pinto beans topped with chow chow relish served with a wedge of crumbly cornbread. (We don’t call West Virginia “Almost Heaven” for nothing.)
Breakfast is a testament to true soul-satisfying mountain cooking and it’s served all day. Country ham, grits, fried potatoes, and biscuits are always on the menu, as are three different kinds of pan-seared steak to go with your eggs: rib-eye, crispy fried steak, or chopped steak. For something different, get the fried apples over a biscuit, a sweet and savory delicacy that pairs especially well with salty bacon or country ham. Be sure to grab one of Linda’s homemade whole coconut cream pies on your way out (she makes eight different cream pies twice a week), which boast the tallest meringue I’ve ever seen. —Kendra Bailey Morris, author of The Southern Slow Cooker
Check out the list and let us know which ones you’ve been to, and whether they are really that good.
What can you say about sausage? That it’s funny because of its phallic shape, that you can’t always know what’s in it (and that’s scary), and just about every culture around the world has it. Sausages vary from place to place, and in different eras, and the variety of force meat in casings means it can even be hard to define.
The ubiquity of the food makes it hard to trace its first moments on Earth; sausages were a solution to a problem that every culture was likely to come up against. “Sausages were created originally for two reasons: One, to make use of every little piece of the meat, so nothing is wasted, and two, by using salt and smoking, it was a way to preserve it,” explains Gary Allen, author of Sausages: A Global History, pointing to the rise of coordinated hunting and the ability to pull down increasingly larger game as one of the conditions that led to the birth of sausages.
Yan, from Geeks Are Sexy, wanted to surprise his wife for her birthday with a cake that spoke to her interests. She’s a big fan of Diana Gabaldon’s Outlander book series, so she got this lovely custom cake made by Josianne St-Laurent from Simplement St-Laurent. It was part of a surprise party and Mrs. Yan was delighted! You can see more of the cake’s intricate details at Geeks Are Sexy.
I ain't afraid of no giant marshmallow -especially if it's served toasted with cookies and raspberry sauce. This messy-but-lovely "burger" monstrosity is available at Japan's J.S. Burger Cafe and is part of their new Ghostbusters-inspired line of snacks. Other strange treats include a black-bunned burger topped with anchovy and olive paste, black chili chips and a green kiwi smoothie with an appearance that might make Slimer cringe.
Considering how much we report on fair food, the title might make you think that this is an entire hamburger -bun and all- breaded and deep-fried on a stick as an extreme dish. No, this is a method for cooking your hamburger patties that’s been around for at least 100 years. You can do it at home to make the same kind of burgers your family expects. It began at Dyer’s in Memphis.
In my travels throughout the United States I have since discovered other deep-fried burger joints, stands, and carts, and they all share one very important component—rich hamburger history. The method for deep-frying burgers was actually born of laziness: an accident-turned-tradition. One day, in around 1912, Elmer Dyer was too busy to drain the skillet he was using to cook burgers. Eventually the rendered fat became a deep pool of grease. Elmer discovered that if he strained the grease and used it to cook with, the result was actually a better-tasting burger.
Now I know what you are thinking—“Yikes! I’m not eating a deep-fried burger!” But trust me, you should, and you will. The deep-fried burger cooks in just 1 minute and, if the temperature of the oil is just right, the patty deflects most of the oil. These factors allow the patty to retain a moist composition and lend it a slightly crispy exterior.
You wake up in the morning. The alarm clock has been buzzing for half an hour, but you still can't summon the will to turn it off, let alone get up.
Head on down to Burger King, the home of the Whopper and Mac n' Cheetos! When you've given up on, well, pretty much everything, then Burger King has the meal for you!
The Consumerist reports that the hamburger chain is preparing to release its newest simulated food product on June 27. Mac n' Cheetos consists of macaroni and cheese breaded with crumbled Cheetos, then deep fried. Each cartoon of 5 will cost $2.49.
A good donut tastes like the beauty of the universe. Bite into these swirling galaxies of flavor by Instagram members Hedi Gh and Sam Melbourne. The two chefs ice their confections to look like the cosmos on a clear night. You can find instructions on how to make your own here.
The Minnesota State Fair will run August 25th through September 5th in St. Paul. In addition to the funnel cakes, gyros, and deep-fried candy bars on a stick, they have announced new culinary treats for this year. Topping the list is SPAM® Sushi, described as “grilled SPAM®, sushi rice, fried egg, and wasabi rolled in nori (dried seaweed).” Nothing says “state fair” like SPAM® Sushi! Other new foods include Candied Bacon Donut Sliders, Cheesy French Onion Monkey Bread, Deep Fried Nachos Supreme, the Reuben Pickle Dog (which is not a hot dog at all, but a pickle and sauerkraut wrapped in a slice of corned beef), Paneer on a Spear, Macaroni & Cheese Curds, deep-fried SPAM® Curds, and more. Frankly, I covet the Strawberry Donut Delight, which is strawberry shortcake made with a glazed donut in place of cake. You can see the entire menu of new fair foods at the Minnesota State Fair website. -via Buzzfeed
This recipe for fried chicken was found in a 1736 cookbook called Dictionarium Domesticum by Nathan Bailey. It features a rather acidic marinade that ensures the finished chicken is tender and tasty. But probably different from what you’re used to.
Rocket News 24 tells us about Tempura Matsu, a restaurant in Kyoto that merges traditional Japanese style and cuisine with radical innovation. For example, it serves udon noodles in slabs of ice with bowl-like concavities. The hot noodles cool in the ice, which adds to the broth as the ice melts. I want to try it!
If you're familiar with even the most basic Japanese dessert, you're probably familiar with mochi, the sticky, sweet cakes made from rice flour. What you probably don't know is that the most traditional way to make mochi is also horrendously dangerous -one person whacks the paste with a mallet while another person folds and mixes it with their hands. It's easy to see what could go wrong here, but that's precisely what makes it so fascinating to see the fastest mochi maker in the world smash and fold in record time. Watching him makes me want to flinch and my hands are nowhere near a giant wooden mallet.