Ever since we landed in San Francisco and refused to leave, we've heard people talking about the Korean steak sandwich at Rhea's Deli and Market. People say things like "It's amazing" and "Get away from me, I'm trying to eat" and "Did you just lick a drop of sauce off of my shirt? I'm calling the police."
While testing whether a dash of yeast could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.
Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.
Even people who love to cook don't make everything from scratch. You might make a homemade graham cracker crust, but who makes graham crackers?
Chris Kimball, that's who.
The host of America's Test Kitchen on TV and radio says there are quite a few foods you'd never think of making for yourself that you actually can. But why would you go to the trouble of hacking things — balsamic vinegar, Greek yogurt, caramel, Nutella spread, dairy-free whipped cream — that are so easily bought in the store?
Originally published on Fri August 1, 2014 12:36 pm
Real men eat meat. They kill it and then they grill it.
That's the stereotype, or cliche, that's about as old as time.
At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.
When Rob Rhinehart first created Soylent –– a powdered, synthetic food product made of industrial nutrients and oils –– he was a San Francisco techie trying to sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.
Sometimes I feel like a broken record at home: "Let's eat the leftovers for dinner, so they don't go to waste,"
But inevitably, Sunday night's pasta and meatballs get tossed out of the refrigerator to make way for Friday night's pizza.
Now scientists at the University of Minnesota offer up another reason to put those leftover meatballs in the tummy instead of the garbage: There are hidden calories in the beef that go to waste when you toss it.
We love to have fun with food, and as you may recall, we recently told you about a scientific experiment showing that people who ate a salad arranged like a Kandinsky painting said it tasted better and was worth more money than a typical pile of greens.
The experiment inspired us to challenge you to tweet pictures of your food as fine art. And boy, you delivered.
Originally published on Mon July 21, 2014 12:14 pm
More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old whale bones. But what about a beer made with seaweed?
Eat more when you're stressed? You're not alone. More than a third of the participants in a national survey conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.
And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming. Served on spinach it is dandy, but if you can find delicate tatsoi (a Japanese green akin to tender bok choy) use that instead!
There has been a lot of talk of disrupting the food system lately. Bill Gates, among others, has said the way we produce meat is hugely inefficient — and is crying for Silicon Valley-style disruption. That's why he's investing in chicken-less eggs.
What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans catch gets sold to other countries.