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
David Tran escaped Vietnam in 1978 and gave us Sriracha sauce. He concentrated on the product instead of building a successful company, but things happen. Huy Fong Foods is a wildly successful company in spite of their business practices -because the product is what consumers want.
Simon Whistler of Today I Found Out explains how Tran, the serious cook and laid-back businessman, achieved incredible success without advertiusing, patents, copyright, or even the original rooster. -via Laughing Squid
If you've ever used a 50-year-old cookbook, you might find yourself confused at an ingredient list that calls for a "box" or "can" of something. That something might have come in one size then, but is available in many sizes or altogether different packaging today. Recreating what people ate thousands of years ago is even more complicated. One archeological site that has an intriguing amount of information about food is Pompeii, buried by the eruption of Mount Vesuvius in 79 AD. Farrell Monaco works at the site, with its 35 bakeries complete with frescoes and burnt loaves of bread, frozen in time by the disaster. She chronicles her work with the Pompeii Food and Drink project at her site Tavola Mediterranea.
Each morning, Monaco picked her way across the site early, before it was beset by throngs of tourists. These walks, she says, stoked her imagination. She wondered about daily routines from 2,000 years ago, when the volcano was of little immediate concern and bakers and cooks fussed to fortify the busy city. What smells drifted from ovens in the morning? How did lunch taste? In pursuit of answers, Monaco decided to recreate a panis quadratus and bring the past into her kitchen.
Okay, let me start this post off by saying EATING LAUNDRY DETERGENT IS TOTALLY, COMPLETELY AND ABSOLUTELY STUPID.
January was supposed to be my month off. It was the month I was going to spend updating the website, getting my recipes for the year in order, and taking a little time off for me.
But noooo…humanity had to step in and decide this was the month that eating laundry detergent was going to get idiotically stupid.
You may've noticed some talk around the internet about young people eating packets of laundry detergent -specifically Tide Pods. It's a social media stunt, and it's dangerous. If you think those things are pretty enough to eat, you can make a treat that's just as pretty but also safe and edible, with the tropical tastes of mangos and coconut. Hellen Die (quoted above) figured out how to do it with a recipe that's part science lesson, since the ingredients include agar-agar and edible film. Get the complete recipe and instructions for Monkey Brain Forbidden Fruit at the Necro Nom-Nom-Nomicon.
A well-stocked kitchen should have a variety of cooking oils available so you always have the right oil for the job, but many cooks keep only a couple of oils on hand that they're familiar with, like vegetable, corn or olive oil.
The good news is oils don't cost much to try out, they can sit around for years without going bad, and they add the flavor your dishes have been missing!
I love the flavor almond oil adds to cakes, and vegetables sautéed in sunflower oil are pretty darn tasty, but my favorite non-basic oil is sesame oil because it works so well in both sweet and savory dishes, and a little dash goes a long way.
This chart created by myfitnesspal breaks down fourteen different types of cooking oils available at the market today, so you can make an educated choice and expand your horizons in the kitchen.
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!