Weird Things That Can Help You Lose Weight

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The secret to losing weight is there are lots of secrets to losing weight, so you just have to discover what works best for your body type and try to stick to the plan.

My body type works best with a high protein diet, so if I cut the carbs and increase my lean protein intake I can lose weight without much effort at all. Other people can eat all the carbs they want and still lose weight, but sometimes it's the little changes that make all the difference.

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Did you know the smell of vanilla can help you resist the temptation to eat too many sweets?

The study was done in St. George Hospital in London, and researchers found those who wore vanilla-scented patches lost more weight than those wearing no patch or a lemon patch. Researchers believe the sweet smell of vanilla helped appease the need for something sweet, and participants who smelled vanilla were less likely to overeat sweets.

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It also helps to use common sense and keep your portion sizes smaller, stop eating when you're full and prepare less food so you don't overeat, but strangely dimming the lights can actually help you lose weight too:

A 2012 study found just changing how dim the lights are in a fast-food restaurant helped people eat less food. What they ordered didn't change, but how much they ate did.

Researchers found dimming the lights lengthened the eating time, suggesting a more relaxed atmosphere increases satisfaction and decreases how much food you eat. While this study was in a restaurant, dimming the lights in your own home could have the same effect on food intake.

Read Weird Ways To Help You Lose Weight here

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Why My Parents Eat Paprika On Cottage Cheese

The Awl is doing a series of posts on spices called The Anthology of Underrated Herbs. Yes, I'm sure they know spices and herbs are different things. Fran Hoepfner's contribution is paprika, specifically the custom of putting it on cottage cheese, which her parents do. Her entire interview with them about it is in the post.  

Me: The Awl is doing a series of pieces on spices, and the best I could come up with, because we’re not an aggressively spice-heavy family, is that you both do a thing where you eat cottage cheese with paprika on it. I wanna know why the heck that is.

Mom: I think the cottage cheese with paprika is me. It’s my twist on it. Your dad would always season deviled eggs with a pinch of paprika.

Me: Right…

Mom: Originally, I thought it was Dad who put it on cottage cheese

Me: Okay…

Mom: I’m saying, somehow Dad got the paprika on the table for me to see it because, as you said, we don’t use a lot of spices. There was no paprika in the house when I was growing up, so Dad definitely brought that into the marriage.

By the end, all I could think of was how sad that people can actually grow up in America without spices. Hoepfner's mom didn't even have salt and pepper on the table when she was child. The only reason they have paprika now was because their son brought some back from a trip to Hungary. How important were spices in your family? I use paprika on quite a few dishes, but I like my cottage cheese with salt, pepper, oregano, and parsley, and maybe a little grated parmesan. Read the rest of the amusing interview at The Awl.

(Image credit: The National Dairy and Food Bureau of Chicago via Cardboard America)

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The Savvy Marketing That Put Marshmallows on Your Sweet Potato Casserole

In 1895, Joseph Demerath came up with a way to manufacture marshmallows in mass quantities, which made them affordable outside the upper class for the first time. This kicked off a marshmallow craze that lasted for the next twenty years or so -that is, if it ever went away. The Bunte Brothers were the first food producer to give away booklets of recipes to market marshmallows, and the custom spread to other marshmallow manufacturers who thought up hundreds of ways to use them in everyday cooking -including using them on sweet potatoes. Why this particular recipe became so popular involves an explanation of how sweet potatoes were prepared before marshmallows were available, which you'll find at Atlas Obscura.

(Image credit: Flickr user Alexis Lamster)

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Die Of A Kombucha Overdose In Travel Oregon's Updated Version Of Oregon Trail

People used to risk their virtual lives along the Oregon Trail, facing wild bears, broken axles, starvation and the ever present threat of dysentery, all so the survivors of the trip could live a better life.

But now it's easy to move to Oregon and live the good life, and instead of risking death by dysentery gamers can risk death by kombucha overdose in Travel Oregon: The Game.

The semi-independent Oregon tourism group Travel Oregon created their homage to Oregon Trail as a way to engage potential visitors and show off all the amazing culinary adventures found in Oregon:

"The impetus for creating the game was to help educate folks about the range of winter activities in Oregon," Katie Meeker, Travel Oregon's Global Marketing Manager, told MUNCHIES over phone Monday. "We wanted to try to find a way to do that in an engaging way."

Travel Oregon: The Game comes with a pretty robust food and drink component, which is pretty cardinal to the real-life experience of Oregon as a tourist. "Portland's known for its food and drink," Meeker told MUNCHIES. "In terms of thinking about what makes an experience in Oregon great, that comes up a lot. It's sort of part of who we are. You will eat and drink very well."

Within the game, you can play the role of an apple farmer or winemaker (along with such vocations as yoga teacher, ski pro, rancher, fly fisherman, or, uh, surfer). You're then given the option of journeying to one of seven territories within the state and partaking in a number of activities such as foraging for truffles, getting ice cream at Salt & Straw, catching and cooking Dungeness crab, or even becoming an accidental sommelier. The list goes on.

At a variety of stores in different parts of the state, you can also purchase craft beer or artisanal coffee. Potential causes of death along your journey include falling victim to a food coma or ingesting too much kombucha. Choose your own adventure, baby!

-Via Munchies

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Flamin' Hot Cheetos Turkey

On the off chance that you are looking for something different to do to your Thanksgiving turkey, we've found a completely millennial way to spice it up. Reynolds Kitchen brings us several ways to combine Thanksgiving dinner with your favorite junk food- and turn your turkey Technicolor! While the aluminum foil company did not mention brand-name ingredients, we can figure out what they mean. They have recipes that call for coating your turkey in "hot puffed cheese sticks" (Flamin' Hot Cheetos), "ranch-flavored corn chips" (Doritos), and "onion-flavored rings" (Funyuns). This is the perfect way to feed your circle of friends and declare independence from family and tradition. It should cure the munchies, too. Get all three recipes here. -via Cracked

(Image credit: Reynolds Kitchens)

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Oddly Delicious Looking Optical Illusion Food Makeup Series

When you tell someone they have food on their face you're usually just trying to be polite and help them from feeling foolish, but when you tell Canadian makeup artist Mimi Choi she has food on her face she says "yah, I know".

That's because Mimi carefully applied that food to her face and body in order to create an optical illusion effect so delicious you'll want a second helping.

Mimi is an incredibly talented artist with a knack for realism, and while it may seem odd for a makeup artist to focus on food the choice makes sense when you consider the body parts Mimi paints look good enough to eat.

See more from Mimi's Optical Illusion Food Makeup Series here

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A Guide to Pumpkin Pie

This video starts out showing you how to catch a wild pumpkin, so you know what direction it's going. You will also learn how to use recycled crust and mourn the existence of pre-combined "pumpkin pie spice." The entire video from You Suck at Cooking is a respite from the anxiety of planning and executing a Thanksgiving feast.   

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Some of the tips here are legit, while others are not. You must figure that out yourself. And stay for the little song at the end. Honestly, pumpkin pie may seem complicated, but it's as simple as following the instruction on the can of pumpkin. Don't even think about cooking a pumpkin yourself- I've done that, and it's not worth the effort. -via Mashable

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An Illustrated Look at the Terlingua Chili Cook-off

The town of Terlingua, Texas, has been hosting a chili cook-off for over 50 years now. In a state where chili cook-offs are thick as thieves, this one is the biggie, and it comes with a ton of history. The founders split into rival cook-offs (now held at the same time), the rules were established, and there were controversies along the way.

Terlingua, Texas. It’s the Super Bowl of chili cook-offs. You can’t compete unless you’ve gotten yourself qualified by winning smaller competitions, and you have to show picture ID on account of what happened in 2003. A fella by the name of Don Eastep, a Yankee no less, snuck into the proceedings posing as his brother, who’d qualified but couldn’t attend.

As if that wasn’t bad enough, take a listen to this. Picture a desert scene with pickup trucks and campers and about a hundred folks in straw hats and aprons cooking chili on camp stoves. Now, our friend here, he’d set up his cooking area, but he wasn’t cooking. He was strolling around sipping a koozie-clad cold one and chitchatting. He’d eventually ask folks for a taste of their chili in a Styrofoam cup, and most of the cooks obliged. He took those samples and dumped them into his own pot. He got enough to enter the contest. And he won. Yep. He won the whole dang deal.

That certainly wasn't the first, or the last spectacular controversy at the Terlingua Chili Cook-off. Matthew Diffee attended the 50th Terlingua Chili Cook-off in 2016 and brings us a condensed but lavishly illustrated explanation and history of Texas' premiere chili event at Texas Monthly. -Thanks, Walter!

(Image credit Matthew Diffee)

PS: If you want a deep dive into the founding and first split of the Terlingua Chili Cook-off, here is the story as it happened, from 1967, part one and part two.

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15 Thanksgiving Dinner Disasters (And How to Avoid Them)

We learn from our mistakes, but it's less painful to learn from other people's mistakes. Stories of Thanksgiving disasters can be quite funny and they will become part of the family tradition to tell them again every year. On Thanksgiving, millions of people across the US are preparing the same meal and screwing it up in classic ways. Like neglecting to quarantine the family pets away from the turkey.

Take Frank Gunsberg of Ramsey, New Jersey, who was hosting a dinner for 20 guests when he realized both his golden retriever and the turkey were missing. He found them behind a cabinet—the bird on the floor, unmarred but for a few puncture wounds. Though his wife protested, Gunsberg wiped down the bird and served it anyway. "Those guests are hearing this story for the first time," he told

Then there was the case of a chihuahua that climbed inside a bird. "A frantic new mom hosting her first Thanksgiving feast had a Chihuahua that climbed up onto the kitchen table and into the turkey, and she couldn’t get the dog out," writes Todd Sigg on the Illinois Poison Control Center blog. "I told her to pull really hard and yank the little guy out ... I could understand the awesomeness of it from the dog’s point of view, a meat room."

Even if you don't need tips on preparing the Thanksgiving feast, you'll get a kick out of what went wrong for other folks in an article at Mental Floss.

(Image credit: TheKohser)

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Facehugger Feast Roasted Chicken

Last year, Tye Lombardi made a Chestburster Turkey for Thanksgiving, and was told to never do that again. She said okay, and then developed a recipe for Facehugger Roasted Chicken. Behold the horror.

Made from a full-sized roasting chicken, snow crab legs, and a homemade chicken sausage tail, this sweet slab of petrifying poultry is smokey, succulent, and has just enough bite from a secret ingredient to make you cautiously come back for more.

In short, it’s damn good.

Lombardi would have used a turkey for this recipe, but she didn't have enough oven room. She assures us it can be done if your turkey isn't too big. The recipe is a bit involved, but if you are determined to make a real impression with your holiday bird, the complete instructions are at the Necro Nom-Nom-Nomicon. I can't wait to see the full-size xenomorph turkey she'll come up with next year. -Thanks, Tye!

PS: Lombardi has reconsidered the crab legs. For maximum edibility, they should be cooked separately and attached afterward, since the chicken should cook much longer than crab legs.

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Things You Should Never Say To Your Server

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Everybody enjoys going out to eat at a restaurant every once in a while, and we all know we're expected to tip our servers at the end of the meal, but beyond that people seem to be a bit clueless about proper restaurant etiquette.

Some customers think it's okay to call their server "honey" or "baby", find it acceptable to whistle or snap at a server whenever they need something, and don't mind showing up ten minutes before closing and demanding a table.

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And then there are those trashy troublemakers who complain at the top of their lungs about the total when the check comes, as if the prices weren't printed on the menu they ordered their meal from.

It's time to teach these boorish customers how to act when they go out to eat, so they'll stop making a server's job harder than it already is!

Read 14 Things You Should Never Say To Your Server here

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Taco Bell's New Clothing Line Is Way Fresher Than Their Food

Fast food companies keep coming up with advertising gimmicks that involve clothing in order to appeal to the younger, hipper consumers they're trying to bring in to their restaurants.

Some of these fast food fashions become collector's items, others end up on thrift store racks, but Taco Bell is hoping their new clothing line, created in conjunction with Forever 21, will make Millennials swoon.

The Taco Bell X Forever 21 line includes t-shirts fresher than their tacos, hoodies that keep you warm without the aid of a heat lamp, and this shiny athletic jacket that will make you shine brighter than a neon sign in the night.

-Via Boing Boing

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9 Vintage Thanksgiving Side Dishes We Shouldn’t Bring Back

On the menus of Thanksgiving feasts of the past are some items that were once considered traditional, yet are almost gone today. Honestly, I dropped cranberry sauce completely for a few years until I discovered a recipe that uses pineapple and walnuts. You should serve what people like. The unfortunate recipes that have disappeared from Thanksgiving include creamed onions, winter corn, and various mid-century Jell-O based recipes, like Jellied Turkey-Vegetable Salad.

There’s only one way to improve a dish as alluring as Jellied Turkey-Vegetable Salad, and that’s to stick it in the freezer. From the sound of the recipe—which combines cream of celery soup, salad dressing, diced turkey, vegetables, and gelatin—this is basically the inside of a turkey pot pie if it was served frozen. And also if it was square.

That recipe is here if you want to try it, or just read about it. The list of regrettable Thanksgiving side dishes is at Mental Floss.

(Unrelated image credit: Ms Jones)

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Every State, Ranked by Its Food

Here's a state ranking that guaranteed to cause offense and arguments. Thrillist employed a mysterious panel of judges (described as "omnivorous") to eat their way through state cuisines. They don't reveal their methodology, although locally grown crops and products like wine and whiskey are factored in. The rankings will only surprise you for certain places you feel strongly about, such as your home state. Kentucky didn't make the top half, but it also didn't make the bottom ten, as it usually does in state rankings. And I thought Louisiana was robbed. However, you learn some details about the states along the way.

37. Arizona

Allegedly inventing the chimichanga by deep-frying a burrito definitely counts for something, and we're insanely fixated on Pizzeria Bianco. But it's hard to get excited about all those chains dotting the scorched landscape. If you happen to be elderly, advance this ranking seven spots up the list. If you happen to be a minority, drop Arizona 13 spots.

36. Indiana

Indianapolis has come a long way in recent years, with establishments like the universally beloved Milktooth injecting some life into a far too chain-dominant dining scene. And when you're outside Indy, keep your eyes peeled for some sugar cream pie. Maybe skip the fried brain sandwich.

Check out the entire ranking at Thrillist. -via Digg

(Image credit: Jason Hoffman/Thrillist)

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Famous Chefs Reveal The Foods They Refuse To Eat

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It's only natural for chefs to have a very clear sense of which foods they like and which ones they can't stand, since they're exposed to all kinds of different foods while working in restaurant kitchens.

Joy Wilson aka Joy the Baker is, well, a baker so she hasn't really worked around weird foods like octopus and squid, which is just fine by her since she can't stand eating any kind of cephalopod.

Gordon Ramsay has a discriminating sense of taste so his won't eat food isn't a specific ingredient as much as a meal served in a certain locale- Gordon will not eat airplane food.

And celeb chef Rachel Ray has a certain food product she abhors that may seem odd to some- she hates mayo. Rachel dislikes the condiment so much she's a lifelong member of the I Hate Mayonnaise Club.

See 10 Celeb Chefs On The Foods They Won't Eat here

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Keep The Dressing Flowing This Holiday Season With A Hidden Valley Ranch Mini-Keg

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Are you or someone you know a Ranch-oholic? I'm not talking about someone who's addicted to life on a ranch, I'm talking about those people who can't seem to get enough Ranch dressing, adding it to virtually every meal.

These dressing guzzlers don't like the taste of food that isn't drenched in Ranch dressing, and they will complain every time they're faced with a meal devoid of Ranch, claiming plain food is for the birds.

If you're playing host to one or more Ranch-oholics this holiday season you're gonna need to pick up one of these new Hidden Valley Ranch dressing mini-kegs, so the Ranch can flow like thick, white wine.

The Hidden Valley Ranch mini-keg holds five liters of original Ranch, so there's plenty to go around, but it will set you back $50 so you may be better off buying some box wine so you can drown out the sound of their complaining.

-Via Laughing Squid

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The Must-Visit Pizzerias In 35 Of America's Biggest Cities

Pizzerias are the first eateries I look for while on vacation, because any American city that doesn't have a decent pizza shop simply isn't worth visiting, let alone mentioning.

Thankfully just about every major city in America contains a decent pizza joint or two, so the vacationing can continue!

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Roberta's in Brooklyn is literally a hole in the wall joint that serves up some super delicious Neapolitan-style pizza pies cooked in a wood oven:

Start with the mighty Speckenwolf (a dreamy concoction of mushrooms, house-made mozzarella, and marvelously salty slices of speck) and the seasonal Bee Sting (airy, just-crisp-enough crust piled with mozzarella, thin slices of soppressata, tomato sauce, chili flakes, and honey).

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If you're on the other side of the country then you've gotta pay a visit to East Hollywood's DeSano Pizza Bakery, where the pizzas are cooked in a wood oven and the ingredients are imported straight from Italy:

The tomato sauce shines here; it’s always made from San Marzano tomatoes, meaning that the pizza at DeSano can be classified as true Neapolitan pizza -- just ask the Associazione Vera Pizza Napoletana. Throw draft beer and authentic Italian gelato in the mix, and it's easy to see why a night at DeSano is a night well-spent.

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And slightly to the right of the middle of America is where Chicago can be found, a city known for its deliciously thick deep dish pizzas, and according to most Pequod's Pizza serves up the best pizza in Chi-Town:

Famous for its caramelized crust -- a rich ring of blackened mozzarella that encircles these Chicago cast-iron deep-dish delicacies -- this neighborhood hang sports a more authentic vibe than most of the deep-dish establishments that pull in Downtown tourists. These glorious pizza bombs rock a flaky, almost buttery crust, and once they’re loaded with sausage and/or pepperoni, you'll need a team of eaters to make a run at it.

See The Must-Visit Pizzeria In America's 35 Biggest Cities here

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Crystal Clear Pumpkin Pie

The experimental kitchen at Chicago restaurant Alinea has produced a transparent pie that tastes just like traditional pumpkin pie. Created by executive chef Mike Bagale and chef de cuisine Simon Davies, it's not the kind of thing you can just whip up at home, unless you have a rotary evaporator, or a moonshine still that's not being used.  

To make their translucent pumpkin pie, Bagale creates a heavily spiced traditional pumpkin pie filling, blends it with water, and then pours that liquid into a rotary evaporator, a device that distills liquids. He explains his process:

"We put the pumpkin pie stock under a vacuum, and that stock boils at room temperature. Because it’s boiling, it’s evaporating, and that evaporation hits the rotary evaporator’s chilled coils and drips into a collection flask. We take that collection flask and we season it with a little bit of salt and sugar, and then set it with gelatin. So, it’s basically pure aroma. You get a condensation water that blows off the stock, and once you season it you have something that’s really really special."

That distilled pie filling is added to gelatin to make the clear pie filling. Get the complete recipe at Vogue. But be warned, after all that work, your traditional family might prefer to look at it rather than eat it. -via Mental Floss

(Image credit: Allen Hemberger/Alinea)

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The History of Five Uniquely American Sandwiches

An article at Smithsonian gives us five history lessons in sandwiches, some you might have never heard of before. Have you ever eaten -or even seen- a chow mein sandwich?

The chow mein sandwich is the quintessential “East meets West” food, and it’s largely associated with New England’s Chinese restaurants – specifically, those of Fall River, a city crowded with textile mills near the Rhode Island border.

The sandwich became popular in the 1920s because it was filling and cheap: Workers munched on them in factory canteens, while their kids ate them for lunch in the parish schools, especially on meatless Fridays. It would go on to be available at some “five and dime” lunch counters, like Kresge’s and Woolworth – and even at Nathan’s in Coney Island.

It’s exactly what it sounds like: a sandwich filled with chow mein (deep-fried, flat noodles, topped with a ladle of brown gravy, onions, celery and bean sprouts). If you want to make your own authentic sandwich at home, I recommend using Hoo Mee Chow Mein Mix, which is still made in Fall River. It can be served in a bun (à la sloppy joe) or between sliced white bread, much like a hot turkey sandwich with gravy. The classic meal includes the sandwich, french fries and orange soda.

In addition to the chow main sandwich, read about the origins of the tuna salad sandwich, the club sandwich, the peanut butter and jelly sandwich, and an abomination called the Scotch woodcock in a sandwich roundup at Smithsonian.

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A Peek At Norway's New Underwater Restaurant

Dining in an underwater restaurant used to be something only characters in movies could do, but nowadays there are underwater establishments in Florida, Dubai and the Maldives when you're feeling like dining with the fishes.

And in 2019 you can add Båly, Norway to that list of destinations by visiting the newest and coolest looking underwater restaurant Under, which was designed by Norwegian architecture firm Snohetta.

Under has the windows that let diners stare at fish while they eat a fish fillet, but the best part about Under is that sunken ship feel missing from those other underwater establishments:

“It should be an exciting experience, but people should also feel secure and well sitting down there," Rune Grasdal, the project’s lead architect, told CNN.

With an emphasis on local cuisine, the restaurant will accommodate up to 100 people. A huge panoramic window will provide views of the seabed and abundant marine life. 

Guests will descend three levels through a submerged wardrobe area, a champagne bar and then finally the restaurant itself. The name, Under, is a play on words - in Norwegian, "under" can also mean “wonder”.

-Via Independent

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Thanksgiving Dinner Ice Cream

As they have in previous years, Salt & Straw in Los Angeles, San Francisco, and Portland is offering special limited edition ice cream flavors in the month of November that mimic the taste of a classic Thanksgiving dinner. Specifically, this year's Thanksgiving ice creams are 1. Sweet Potato Casserole with Maple Pecans, 2. Buttered Mashed Potatoes & Gravy, 3. Apple Cranberry Stuffing, 4. Salted Caramel Thanksgiving Turkey, and 5. Spiced Goat Cheese & Pumpkin Pie. Honestly, those might be good if you take out the words potato, gravy, and turkey. Los Angeles magazine offers a description of each flavor, although the stuffing flavor is different from the company's menu. They do note that

(they skipped that green bean-mushroom soup thing, which was wise)

You can order a pint of each, packed in dry ice, for $65 plus shipping costs. -via Boing Boing

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Here's The Recipe For Rick And Morty Szechuan Sauce

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There are two types of Rick and Morty fans- those who understand what the show's writers are trying to say when they use a dipping sauce McDonald's released briefly in 1998 as a punchline and those who totally miss the point and go bananas about Szechuan sauce.

The smart fans didn't care when McDonald's announced they'd be giving out the sauce for one day only, an advertising stunt that backfired spectacularly, because they knew McDonald's would re-release the sauce soon enough.

The dumb fans, on the other hand, got straight up stupid on October 7th when they stormed in to McDonald's locations across the country demanding Szechuan sauce and acting like fools when they discovered many locations didn't have any sauce at all.

So rather than acting like an idiot about sauce that was a joke in an animated TV show just use this recipe created by Binging With Babish and make your own damn Szechuan sauce!

-Via Geeks Are Sexy

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19 Delicious Things To Make For Día de los Muertos

Día de los Muertos (Day of the Dead) begins today and runs through Thursday (October 31-November 2). The Mexican holiday has its origins in Aztec rituals for honoring deceased ancestors, but has incorporated Christian traditions over time, including moving the dates to coincide with All Saint's Day, the same way Halloween has moved away from its Celtic origins. As far as celebrating Día de los Muertos, we are familiar with sugar skulls, but there are other foods associated with the holiday, like Pan De Muerto.

This traditional, sweet "bread of the dead" is one of the most important recipes for celebrating Día de los Muertos. It's made to look like a pile of bones and is brought along by families visiting the graves of their loved ones.

You'll find the recipe here, and a list of other foods to try for Día de los Muertos (with recipe links) at Buzzfeed.   

(Image credit: Ian McEnroe/Yes More Please)

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A Guide To Pairing Herbs With Your Food

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Many chefs have a hard time coming up with herb and food pairings that taste good together without doing a little research, but since we don't have test kitchens in our homes it's easier to find good flavor combos by consulting the 'net.

That way you can take your chicken game beyond parsley, sage and thyme and discover beef doesn't go well with basil, mint or sage without ruining the meal. created The Essential Herb & Food Pairing Guide to help us avoid making bad herbal decisions in the kitchen, and while the guide is by no means comprehensive it does cover the basics plus a few less common ingredients like mango, fig and plum.

See full sized guide here

-Via Mental Floss

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Ten Years of None Pizza with Left Beef

It's been ten years now since Steve Molaro tried the Great Pizza Orientation Test. We covered it on Neatorama, just like every other existing website at the time. When Dominoes began online ordering, you could specify topping on the left half or right half, so he tested the limits of the system and ended up with the famous "None Pizza with Left Beef," no cheese, no sauce, and beef on one side. The pizza became an amusingly sad icon of our modern automated world.

In the near-future, there will be no human interaction necessary when purchasing assembly-line food like Domino’s. There may not be any humans involved at all. “Someday,” Molaro writes, the silently judgmental delivery man “will be a robot with a bad mustache and my life will be perfect.” That reality is closer than you think. At the end of August, Ford announced it was partnering with Domino’s to test pizza delivery in self-driving cars, with customers unlocking warming containers in the vehicle using unique codes.

The good news is that this automation allows for creative freedom unrestrained by social custom. The bad news is, well, creative freedom unrestrained by social custom. Robots don’t judge, or caution, you; they give you the pizza you ask for, even if what you ask for is not, technically, pizza. The man who earlier this year ordered a cheeseburger with no onion, ketchup, mustard, pickles, bun, or beef patty from a McDonald’s automated kiosk — and received, naturally, a single slice of cheese — is a spiritual heir to Molaro, and his “cheeseburger” is the more refined child of None Pizza With Left Beef.

That still beats the person who ordered a burger with no everything, received nothing, but was still charged 99 cents. An article at New York magazine looks at Molaro's experiment, it's influence, and the state of automated food ordering ten years later.

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No Spiders in Here

David Orr made this apple pie for a local competition. He spelled out "No Spiders in Here" with the top crust. Would you trust this pie? Admit it, you hadn't thought about the possibility of spiders in the pie until you got the assurance of their absence. It's like trying not to think about an elephant.

Orr's pie won second place in the appearance category. We don't know if this was the one that beat it.

While this is a clever idea for the Halloween season, I want to do it for Thanksgiving or Christmas, when no one would be expecting it. -via Boing Boing

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A Handy Chart That Ranks Popular Hot Sauces By Scoville Heat Units

If you're one of those people who likes to pile on the hot sauce until their mouth feels like it's literally on fire then the hot sauces on this chart created by Sriracha2Go are probably too tame for your fireproof tongue.

But if you like a little hot sauce now and then, and don't consider Sriracha or Tapatio to be too tame, then you'll enjoy the control this chart of Popular Hot Sauces Ranked By Scoville Heat Units (SHU) gives you over hotness levels at mealtime.

Looking for a little fire? Splash on the Cholula or Tabasco and savor the burn. Want some hot sauce flavor without too much spice? Reach for the Crystal hot sauce and savor the flavor instead!

-Via Mental Floss

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How To Make Sausage With Brad

Bon Appétit sounds like a fancy name for a fancy company full of fancy people, but their Test Kitchen Manager Brad Leone isn't some fancy pants culinary snob with expensive tastes- he's just a regular guy who hosts a regular food show called It's Alive with Brad.

Regular host guy Brad is brave enough to host a web series for Bon Appétit knowing what that might do to his regular reputation, and he's also brave enough to go and see how the sausage is made.

So he met with Elias Cairo of Olympia Provisions, who walked him through the process of emulsifying, stuffing, and smoking the meats.

(YouTube Link)

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Start Off Your Day With A Hot Cup of Buffalo Wing Coffee

You know the old expression, "The best part of waking up is Buffalo hot wings in your cup?" No, you don't, oh, I guess that's because it's not something anyone has ever said. Ever. But that didn't stop Tim Hortons from releasing Buffalo wing coffee made of esspresso, mocha and Buffalo sauce flavor topped with steamed milk sprinkled with “zesty Buffalo seasoning.” The nauseating flavor is only available in two locations in Buffalo, NY.

Personally, I think this is a terrible idea -if only because they didn't include a celery stir stick or any blue cheese flavor. You can read more about the novelty beverage over at Eater.

It's worth noting that this isn't the first time the company has experimented with Buffalo flavored treats -they previously released a Buffalo donut in 2014.

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Peanut Butter Sandwich Recipe

The Food Network has a recipe for peanut butter sandwiches. It involves parchment paper, a rolling pin, and kitchen shears. And the prep time is three hours and five minutes. The idea is that you can, I don't know, make better sandwiches by preparing frozen slices of peanut butter ahead of time, then just plop one on a piece of bread …and then wait for it to thaw. While the recipe itself got 5.5 stars out of six, the comments are priceless.  

This is a real life saver. Who has time to get a butter knife and spread peanut butter in the morning. Better to roll it out the night before and using kitchen scissors (but not a butter knife! Burn in hell, butter knife) cut a slab of frozen peanut butter instead.

And even more so on Facebook, where you can see a video of how it's done.

She must be one of those people from infomercials who can't pour milk, and find themselves in an avalanche of Tupperware falling from their cabinets.

I've never met a soul who rips the bread with peanut butter.

-via Mashable

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