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.
Hungry now? The video is from Jas. Townsend and Son, Inc., a business that sells living history products. Their YouTube channel has more on recreating 18th-century history in your spare time. -via reddit
(Photo: ekwan2)
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!
Instagram member @konel_bread is a master baker with a flair for making surprise bread. That's a loaf of bread that has an image hidden inside. The picture appears with every slice.
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.
Via Eater
このあいだ取材したスター・ウオーズが大好きなお寿司屋さんの原稿を入校作業中。いま写真を整理しているのですが、もう楽しくて仕方ない。 pic.twitter.com/oOpmXUeOlQ
— 吉村智樹 (@tomokiy) June 9, 2016
Food artist Okitsugu Kado creates Star Wars sculptures to add something special to his sushi platters. He’s been perfecting his technique for ten years now. They’re edible, made from cucumbers, carrots, sweet potatoes, and other vegetables, but who could bring themselves to eat them? See more pictures of Kado’s creations at Kotaku. You’ll even see spaceships of baked bread! -via Gamma Squad
Rose Gelato, Paris
If you're gonna go around taking pictures of everything you eat so you can post the pics to social media sites you should take a note from Melissa Hie and use those pics as an excuse to travel around the world.
Hello Kitty Donut, Tokyo
Melissa posts pics of the delicious street food she discovers during her travels on her Girl Eat World Instragram account, where you can see everything from the amazing looking Hello Kitty donut from Japan to this plain but delicious puff she purchased in Myanmar.
Puff, Myanmar
As you can tell the food isn't the only reason people are oohing and aahing over Melissa's pics, and her drop dead delicious images should serve as an example of how to do social media food pics the right way.
Frozen Yogurt, Malta
See "Girl Eat World" Instagram Features The Tastiest Street Food From Around The World here
We all know that tacos are delicious. Some people love tacos so much they'll commit crimes to get them, but up until now no one knew that tacos can actually save lives. In Mexico City though, police actually saved a suicidal man's life by promising to buy him tacos. Supposedly the man was lonely, drunk and depressed, but it sounds to me like he was pretty rational if he was able to recognize that tacos are worth living for.
Image via Marcos Metropolis
(Photo: Alex Ika Iacovitti)
This is the Marie Antoinette. It's an enormous and ornate coiffure of cotton candy inspired by the hairstyles of Queen Marie Antoinette, who lost her head to a guillotine blade during the French Revolution. Now the Barton G. restaurant in Los Angeles serves it to you on a platter.
Ayako Kurokawa is a pastry chef and sculptor in New York City. At Pâtisserie Burrow, she offers cakes that blend the influences of French, Japanese, and American cuisine. I'm especially tickled by this macaron assembly that looks like a cactus.
-via Lustik
Summer is here, so it's time for some fresh summer cocktails! For Andrew Ford of Above Average, that means mixing Kraft Macaroni & Cheese with liquor.
Try the Mac-Tini, which has vermouth, gin, and--you guessed it--macaroni and cheese. Or mix up a Mac-Mosa, which adds the entire cheese powder packet to champagne and watermelon. Then finish your breakfast with a cheesy margarita that has cheese powder accenting the glass lip. Yummy!
-via Marilyn Bellamy
(Photo: @lettucine)
Say it with flowers? No, if you love someone, express your passion with that eternal symbol of affection: the donut. The Doughnut Plant, a donut shop chain in New York City, offers elegant bouquets of donuts that are perfect for a tabletop display.
-via Thrillist
They say that when you shop hungry, you're liable to buy all kinds of weird foods you would normally never eat. That must be the reason that most of these 24 strangest food items on Amazon even exist because otherwise I can't imagine a day where I'd want canned haggis, a dehydrated tarantula or bacon lube. But there are a few items on there that only make sense -like a whole bag of dehydrated cereal marshmallows like the ones you find in Lucky Charms. I think I could survive on those for at least a whole day.
What's better than a dozen donuts? How about a donut with a dozen donnuts on it? It's a baker's dozen donuts all in one sweet treat. The brilliant "Inception Donut” was created at The Cinnamon Snail in NYC. It's particularly fitting that it's served in New York City because that means you can get a donut on top of a donut on top of another donut before getting a pizza on top of pizza served inside some pizza.
April Siese traveled around the world, and like many long-term travelers, she began to look for anything familiar. That would be McDonald's, with its instantly-recognizable logo. But the food isn’t exactly like you’d get in the States. It’s just closer to home than the unfamiliar foods at other eateries where you don’t speak the language. Some of it was good and different, while some was awful and different. She wrote up unvarnished reviews of five of the best McDonald's offerings from the countries she’s visited, although the bad stuff about the top five gets mentioned as well.
Chefs have been telling us for years that you shouldn’t smash your burger patties in the frying pan because you’ll squeeze all the juices out. So then why do the chains Shake Shack and Smashburger do just that? Because when you do it right, the results are delicious. J. Kenji López-Alt developed a technique called the Food Lab’s Ultra-Smashed Cheeseburgers that I’m going to try out.
…as Kenji points out in his cookbook opus The Food Lab, if you smash your burger once, decisively, as soon as it hits the hot skillet—while the meat and fat are still cold—there won't be any juices (yet) to lose. You'll maximize the points of contact with the raging hot pan, which is effectively like singeing a layer of caramelization and Maillard reaction goodness onto every last bit of surface area, so it all sears into a salty, beefy crust.
It might take a bit of practice to get it exactly right, but the number of cheeseburgers I have to eat to get there is just the kind of sacrifice I’m willing to make. Check out the recipe at Food52. -via Digg
(Image credit: Mark Weinberg)
