Tag Archives: Food

Here’s A Simple Trick That You Can Use To Make The World’s Coolest Cake

It’s no secret that cake is a gift to the universe, but we all know that some frosting-covered confections are a cut above the rest. If you’ve turned on your TV at any point over the last decade or so, you’ve probably seen incredible cakes that double as art pieces. The only downside is that making statement cakes at home is pretty much impossible if you don’t happen to be a professionally trained baker or a wizard.

While making cake sculptures might not be on the horizon for, like, any of us, there are some tricks out there that will help us bake cakes that’ll wow our party guests. Take this recipe, for example. If you want to step your baking game up, check this out!

See? That wasn’t so hard. It might not get you your own Food Network show, but it will certainly leave an impression on your guests!

Read more: http://www.viralnova.com/zebra-cake/

What Does The Inside Of A Can Of Pasta Look Like After 25 Years? Not Good

If you’re anything like me, you have a large stockpile of canned goods somewhere in your home. You know…in case of an emergency. My plan, should the apocalypse arrive, is to become a food merchant and slowly rebuild society with the wealth and power I accumulate. But a recent article I came across might just throw a wrench in the gears.

Matt over at DinosaurDracula.com recently came across an old can of Teenage Mutant Ninja Turtles Chef Boyardee from 1991. I remember eating this back in the day and it was delicious. But how does a can like this age? The answer is not very well.

The glorious can itself!

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The moment of truth. I can imagine the smell wasn’t very pleasant based on what comes next.

The contents of the entire can managed to dehydrate down into one small clump.

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That does not look appetizing at all.

It was apparently pretty solid. It took Matt a while, but eventually, he was able to split the ball in two.

He decided to make a label and keep it forever.

(source DinosaurDracula)

Well, that really makes me question just how durable and valuable my canned goods would be in a post-apocalyptic world. I guess it’s back to the drawing board for me.

Read more: http://www.viralnova.com/old-pasta/

Chefaith 2 Pcs 6-Cup Silicone Muffin / Cupcake Baking Pan [Heart-Shaped Baking Cups] – Non-Stick, Heat Resistant (Up to 480°F) Mini Cake Baking Mold / Tray, Food Grade Reusable Bakeware, Blue Reviews


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Are you trying to find a blender that will last greater than a couple of weeks or months? After that you’ll want to consider the KitchenAid blender.

I got a 5 speed KitchenAid blender or food processor 10 years earlier, for $ ONE HUNDRED on one of the purchasing network channels. At the time I was fretted regarding investing $ 100 on a mixer– nevertheless, you could get them at Kmart and also Walmart as well as online for $ 30 all day!

Yet in this case, you DO obtain what you pay for.

My KitchenAid has actually been going strong for 10 years without indication of stopping.

Points I especially like are that the pitcher is glass, it’s heavy and considerable as well as stands up to anything. The bottle container loosens from the base for simple cleansing, as well as it’s simple to appear the dishwasher. The base has a strong.9 horse power electric motor, and also blends anything. Every early morning I make my family fruit smoothie mixes for morning meal with icy strawberries, peaches or cherries, as well as some milk or yogurt together with protein powder. This blender or food processor is able to handle anything I throw at it!

The top is two items, the rubber-ish (I do not actually understand exactly what it’s constructed from but it feels like pliable rubber) stopper with a facility clear plastic cap that loosens if you want to include something to the combination inside.

There has actually been one concern that we handle periodically– the mixer coupling often tends to wear after a lot use. The piece I’m speaking about is the little black spinner with fingers that twirls the blender prongs, situated on the top of the motor, but outside the pitcher. Fortunately is that these couplings are simple to acquire and replace for around $ 5-$ 10.

I was a little miserable with needing to change that combining on my KitchenAid mixer, yet my other half explained that the rubber combining is an advantage. He told me that if it was steel, it would continuously grind. He claimed metal-to-metal contact implies consistent wear. In this case, the rubber item adds to quieter blender or food processor procedure and avoids the electric motor from melting up if it was protected against from turning by some difficult material (the rubber coupling would certainly give initial).

Okay, so in the previous 10 years I have actually changed the coupling twice. Okay for day-to-day use for the past decade!

KitchenAid makes 3 sorts of mixers: 3 rate, four rate and also 5 speed. I’m rather certain that I can obtain along with only 3 rates, but my mixer has 5 alternatives including a “pulse” alternative that I like quite.

Yes, you may should spend a little bit much more for your KitchenAid mixer, however right better to buy something once, as well as recognize you can count on it for several years?

This Writer really enjoys his house and household and also lives life to the complete. He also likes to find out concerning everything. Really feel cost-free to see a few of his interests at

Mirror Chain Saw

and also Animal Home heating Pads.

Ever Wanted To Take A Bath In Beer? Well, Here’s Your Chance.

Prague has a reputation for having some of the best spas in the world. Prague is also known for some of the best beers in the world. So, while the Bernard Beer Spa might seem like a crazy idea, it actually makes a lot of sense. If there’s anywhere in the world that you’d consider taking a bath in a giant vat of beer, the capital of the Czech Republic is the place to do it.

Before you say no or fill your own bathtub with Coors Light and dive in head first, you should see what a proper beer bath looks like.

Looks like a normal bath. Well, a really nice normal bath. This explains why the beer bath treatments begin at around $100.

It’s not just a hot beer bath. You’ll also get a hot beer massage. That sounds like a euphemism for getting physically kicked out of a bar, but it’s not. (At least, not in this scenario.)

After thirty minutes of soaking in the hot water, brewer’s yeast, malt, and hops, you’ll be feeling better than ever (assuming it even takes THAT long).

(via Lost at E Minor)

That’s one interesting way to spend an afternoon. It seems like it’s even more relaxing than hanging out on the couch with a six pack, and you get to tell people you left your house that day. Not bad at all. 

If you’d like to visit the Bernard Beer Spa and see what it’s like to lounge in some suds, take a look at their website.

Read more: http://viralnova.com/prague-beer-spa/

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35 Books That Will Teach You A Damn Thing About Your Food

Spoiler Alert: No cookbooks.

Dan Meth / BuzzFeed

1. For anyone who’s ever eaten at McDonald’s: Fast Food Nation by Eric Schlosser

Houghton Mifflin Harcourt

Kodiak Greenwood / AP Images

 

If you read anything on this list, make it this. Though published 14 years ago, Fast Food Nation is no less relevant today, giving voice to the hardworking men and women behind the millions of nuggets, patties, pies, and fries that we continue to so mindlessly consume.

2. For anyone who’s ever eaten emotionally: Born Round by Frank Bruni

Penguin

Yanina Manolova / AP Images

 

Like many of us, Frank Bruni has long struggled with his weight. But what happens when the former chief restaurant reviewer for the New York Times turns a critic’s eye on his own eating habits? Born Round is equal parts heartbreaking and funny, a four-star read.

3. For anyone who’s wondered: Why We Get Fat: And What to Do About It by Gary Taubes

 

Science writer Gary Taubes brings his degrees in physics, aerospace engineering, and journalism to the human body to explain how weight is more likely the product of our anatomy than our appetites.

4. For anyone who’s been on Atkins or just really likes butter: The Big Fat Surprise by Nina Teicholz

Simon & Schuster

 

Atkins may have been right all along. According to Nina Teicholz’s research, the low-fat frenzy of the past half-century was based on bogus — if well-meaning — science. How this became federal policy and shaped generations of American dieting is a deeply compelling cautionary tale.

5. For anyone who still hasn’t read Kitchen Confidential: Kitchen Confidential by Anthony Bourdain

HarperCollins

Peter Kramer / KRAPE / AP

 

Even 15 years later, Bourdain’s remains the preeminent curtain-pull among epicurean exposés. Somehow, his down-and-dirty account of the madmen and -women behind haute cuisine doesn’t detract from our enjoyment of the food. In fact, it might just make us enjoy it more.

6. For anyone who wishes Kitchen Confidential had been compressed into 24 hours: Sous Chef by Michael Gibney

 

Gibney takes two bold turns in this remarkable debut: 1) He limits himself to just 24 hours, and 2) he pivots to present it all in the second person. The result is an extra-urgent, in-the-trenches tumble through a day in the life on the line.

7. For anyone who liked Kitchen Confidential but wanted more sex and drugs: The Devil in the Kitchen by Marco Pierre White

 

Perhaps the least polished and most profane of this list’s memoirs, White’s The Devil In The Kitchen is still a rollicking wild ride. Think Gordon Ramsey but more pissed off.

8. For anyone who dreads grocery shopping, or just wants help doing it: What to Eat by Marion Nestle

 

You know not to grocery shop when hungry, but do you know what to look for — and avoid — in each aisle? Marion Nestle’s blow-by-blow guide to supermarket shopping is a godsend: a delight to read and easy to reference on the fly.

9. For anyone who wants to know why they hate tomatoes: Tomatoland by Barry Estabrook

 

Not all tomatoes are as bad as the ones you find in the supermarket. Estabrook tells us why and introduces us to the farmers — from Florida to Peru — who have worked to bring us the Big (bland) Red.

10. For anyone looking for a laugh with their Big Mac: Food: A Love Story by Jim Gaffigan

Random House

Nigel Parry via Random House

 

Gaffigan brings his trademark wit to our cultural cravings, waxing poetic on everything from Hot Pockets to Cinnabon. Food: A Love Story is written for the everyman — the hungry man — who remains suspicious of kale and enamored with bacon.

11. For anyone who thought Eat, Pray, Love was overrated and really just wanted Julia Roberts to open a kick-ass restaurant in New York: by Gabrielle Hamilton

Random House

Sergi Alexander / Getty

 

By far the best-written chef’s memoir on this list, Blood, Bones & Butter is clearly the work of a pro. And it makes sense, seeing as Hamilton holds an MFA in fiction writing from the University of Michigan, in addition to her stints as a dishwasher, underage bartender, world traveler, and catering director. If you’re ever in New York, her tiny restaurant, Prune, is worth a visit.

(Bonus good/bad news: The book has allegedly been optioned for a film adaptation, with Gwyneth Paltrow attached to play Hamilton.)

12. For anyone considering culinary school: The Making of a Chef by Michael Ruhlman

 

Don’t let all these raucous, debauched restaurant memoirs fool you — being a chef takes hard work. Ruhlman’s detailed look inside the Harvard of U.S. culinary schools is proof.

13. For anyone who likes to learn (and fail) on the fly: Heat by Bill Buford

Random House

Bebeto Matthews / AP Images

 

If school’s just not your thing, you might identify more closely with Buford’s approach to the culinary arts. Bypassing any formal training — or even former restaurant experience — Buford jumped from his job at The New Yorker to the kitchen of Mario Batali’s famed restaurant, Babbo. His resulting education is hectic, hard-won, and hilarious.

14. For anyone currently watching Fresh Off the Boat: Fresh Off the Boat by Eddie Huang

Random House

Richard Shotwell / Invision / AP

 

You might not recognize all of Huang’s many punchy pop culture references, but that doesn’t make Fresh Off the Boat any less fun. Whether discussing Asian-American stereotypes or soup dumplings in Taiwan, Huang writes with delightful verve. It’s easy to see why this book translates so seamlessly to the screen.

15. For anyone who wants to know where these truly upsetting retro recipes came from: Something From the Oven by Laura Shapiro

 

Shapiro roves from the origins of Betty Crocker to the miracle of canned bread, showing how mid-century feminism and postwar technology united to produce bizarre foodie fads unlike any we’ve seen since.

16. For anyone wondering why Lunchables are still a thing: Salt Sugar Fat by Michael Moss

 

Investigative reporter Michael Moss reveals how big brands like Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Capri Sun, Cargill, and Oreo have engineered our addiction to their products. His in-depth look at the strange science behind processed food is at once fascinating and terrifying.

17. For anyone who really really likes corn: The Omnivore’s Dilemma by Michael Pollan

Penguin

Fran Collin / MichaelPollan.com

 

Michael Pollan is the king of contemporary food writing, swirling together history, science, and sociology with surprising élan. The Omnivore’s Dilemma is essential reading for anyone trying to grasp the full scope of food in America, which, it turns out, is mostly made of corn.

18. For anyone who really likes Michael Pollan: Cooked by Michael Pollan

Penguin

Marty Lederhandler / AP

 

Seriously, this guy can write. In Cooked, Pollan invites us to learn alongside him as he masters the art of preparing food with the four classical elements — fire, water, air, and earth. So if you’ve ever consumed barbecue, bread, beer, or bourguignon and wondered how it all came to be, this book is for you.

19. For anyone with a casual Ph.D. in chemistry: On Food and Cooking by Harold McGee

Simon & Schuster

 

This is the brainier version of Cooked, with a legitimate “Chemistry Primer” appendix on molecular reactions and the like. But phases of matter aside, On Food and Cooking is a veritable kitchen bible, with how-to and tell-me-why chapters on everything from “The Problem of Legumes and Flatulence” to “Why Pain Can Be Pleasurable.”

20. For anyone who wants to drool: The Art of Eating by M.F.K. Fisher

Houghton Mifflin Harcourt

Richard Drew / AP

 

M.F.K. Fisher is the writer you probably haven’t heard of but definitely should know. Whether she’s describing a tiny restaurant in the French countryside or how to properly savor a tangerine — even how to boil water — Fisher’s words practically drip from the page. The Art of Eating represents her collected works, a transcontinental record of how to best enjoy the simple pleasures of a meal.

Proof of her beautiful prose, and inspiration for any aspiring food writers out there: “It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and hunger for it … and then the warmth and richness and fine reality of hunger satisfied … and it is all one.”

21. For anyone contemplating going gluten-free: Grain Brain by David Perlmutter

Little, Brown & Company

 

Definitely a pro-gluten-free screed, Grain Brain presents the science on the side of our most recent de rigueur diet. Great for those with celiac disease and gluten intolerance, and maybe better taken with a grain of salt by the rest of us.

For a more even-handed look at Big Bad Gluten, try Michael Specter’s piece in The New Yorker.

22. For anyone who salts their watermelon: Salt: A World History by Mark Kurlansky

Penguin

Sylvia Plachs via markkurlansky.com

 

Another “wait till you hear where your _____ comes from” book, but somehow Kurlansky manages to make salt — yes, salt — a compelling protagonist. Who knew that this familiar, meek little mineral could have been the impetus for so many revolutions, conquests, and wars?

23. For anyone who wants to know what it really means to “live off the land”: Animal, Vegetable, Miracle by Barbara Kingsolver

HarperCollins

David Wood via barbarakingsolver.com

 

Having heard the virtues of Locavore and Slow Food diets endlessly extolled, Barbara Kingsolver decided to give it a try. Her whole-hog endeavor — transplanting her family from Tucson, Arizona, to rural Virginia, where they only consumed produce that they’d personally planted or raised — is drastic, but ultimately rewarding. She shows us how to reconnect with the land and ourselves, thinking mindfully about what we eat and how it’s made.

24. For anyone who really identified with the critic in Ratatouille: Garlic and Sapphires by Ruth Reichl

Penguin

Brigitte Lacombe via Gourmet

 

How do restaurants actually earn their stars? Go undercover with renowned New York Times food critic Ruth Reichl to see how egos, infighting, anonymity, and authenticity co-mingle to determine the fates of restaurateurs and their reviewers.

25. For anyone wondering where the phrase “You are what you eat” comes from: The Physiology of Taste by Jean Anthelme Brillat-Savarin

15 Insanely Easy Ways To Pack Your Lunch More Often

You could be wasting $2,500 per year. That’s enough for a trip to Disneyland.

Alice Mongkongllite / BuzzFeed

Exact savings will depend on how much you usually spend on lunch, but there’s no denying the fact that eating lunch out every day is a big fucking waste of money.

1. Freeze batches of individually wrapped peanut butter and jelly sandwiches.

 

To keep them from going soggy make sure that you spread peanut butter on both pieces of bread, then jelly in between. Cover with saran wrap then store in the freezer for up to two weeks. It’s also a good idea to use a Sharpie to label your bag so you don’t forget how long it has been sitting in the freezer.

2. Burritos can also be prepared ahead of time and stored in the freezer.

Eutoch / Getty Images

Tortillas, beans, and cheese, baby. Instant supply of burrito lunches!

But burritos and PBJs aren’t the only food items that can be prepared ahead and frozen. They just happen to be the two most convenient, IMO.

3. Order an extra large next time you get pizza.

NBC

 

It’s usually only a couple of bucks more to get large or extra large, and you’ll have lunch for the next couple of days.

Hey, just because you’re saving money on lunch doesn’t mean those lunches always have to be super healthy!

4. If you miss getting fresh air when you eat your lunch in the office, try taking a walk before or after lunchtime.

Find a time that works with your schedule and go get yourself some fresh air!

5. Make batches of soup just for lunches.

NBC

Soups are perfect for lunches. You can make a pot of soup ahead of time and freeze individual servings in Ziploc sandwich bags.

6. Think about foods that can be eaten cold and don’t require much additional attention at work.

No one wants to spend 10 minutes in the office kitchen assembling a meal. Even waiting for a microwave can seem like a hassle on a busy day. So make sure to include easy meals that can be eaten cold in your lunch rotation. Green salads, sandwiches, and even pasta salads are all great options!

7. Dedicate time on Sundays to do lunch prep work for the week.

Columbia Records

The more you can get done over the weekend the less you’ll have to worry about during the week.

Sundays are a good time to do grocery shopping for the week and to make either PBJs, burritos, or a batch of soups to freeze. You could also peel and slice carrot sticks, or bag up stacks of crackers to accompany your soups, etc.

8. If you’re planning to take leftovers in for lunch the following day, then store those leftovers in Tupperware when you’re cleaning up from dinner.

It’s better to pack your lunch after dinner, when you have plenty of time, as opposed to the morning when you’re more likely to be in a rush.

9. Set an alarm on your phone so that you don’t forget about lunch and leave home without it.

Mathew Guiver / BuzzFeed

It sucks putting in the effort to prepare lunch one evening only to forget about it the next morning. So set an alarm on your phone for a few minutes before you usually leave to remind you to grab your lunch.

10. Encourage other co-workers to participate in mini potlucks.

Maybe you bring in extra food every Wednesday and they do the same on Thursdays? It won’t take either of you that much extra effort to make a second lunch on that day, but you’ll find it super convenient on days you don’t have to worry about lunch.

11. Repurpose leftovers to keep things exciting.

Tacos for dinner? Repurpose the ingredients as a taco salad or super nachos for lunch the following day.

12. Don’t be afraid to dehydrate.

Bhofack2 / Getty Images

Dehydrated fruits are healthy and easy to transport. It can take a little time for the fruit to actually dehydrate, but if you start a batch on Saturday morning, and bag Sunday night before bed, then you’ll have fruit to snack on all week.

13. Stock up on frozen meals when they go on sale, but don’t count on them for a filling meal.

If you shop sales and score the occasional coupon, then you can get pretty good deals on Smart Ones or Lean Cuisine meals (like 5 for $10, or better). But don’t rely on these somewhat smallish frozen meals for a filling lunch. Make sure that you pack an extra piece of fruit or some celery and peanut butter, otherwise you’ll find yourself hungry and en route to Starbucks for a snack before the day is over.

14. Store packets of condiments and sauces that don’t require refrigeration in your desk.

That way if you accidentally forget to put mustard on your sandwich you won’t have to make an emergency run to Walgreens.

You could also get a handy keychain-sized bottle of Sriracha so that you’ll never be without quality hot sauce.

15. Allow yourself the occasional lunch out.

BBC / Via giphy.com

Because no one’s perfect, and it’s never good setting yourself up for failure. Inevitably there’s going to be a day you oversleep or a going-away lunch that you’ll want to attend. Don’t sweat it. Allow yourself to splurge every now and then.

Read more: http://www.buzzfeed.com/mathewguiver/bring-lunch-to-work-more-often

19 People Who Prove That Pinterest Recipes Are A Lie

The first step in re-creating Pinterest treats is failure.

1. The person who made these cupcake pops that actually look more like extra-sad Pierrots instead of Mrs. Potts.

2. The person who got stuck with a bunch of scary demon-looking snowman cookies.

3. The person who tried to create this owl cupcake pop but instead got a chewed piece of gum pop (?).

4. The person who made these stomach-shaped Valentine’s Day pancakes.

5. The person who learned that if not executed correctly, snowmen Rice Krispie treats look more like pieces of coral…

6. …or that chocolate beavers can look like poop.

7. The person who realized this ladybug cupcake pop can easily become a squashed-bug-on-the-windshield pop.

8. The person who found out that ice cream cones make a poor substitute for cupcake liners.

9. The person who started out making bear pops and instead got alien pops.

10. The person who learned that mixing a bunch of food coloring actually makes things look tie-dyed…

11. …or moldy.

12. The person who attempted to make this bear pancake and instead got a bear pancake who is definitely part of Fight Club.

13. The person who made Grumpy Cat into Debbie Downer Cat.

14. The person who tried to create a sun cupcake and instead got some trippy sunflowers.

15. This person who tried to make these inspired deviled eggs — which ended up looking like microwaved Peeps.

16. This person who created a cookie that resembled a roadkill reindeer.

17. This person who gave us a glimpse into what it would look like if Olaf slowly melted away.

18. The person who created this clearly high-on-meth rabbit pancake.

19. And finally, this person who probably traumatized some kid by giving them a birthday cake that looks like the decomposing corpse of a Minion.

Read more: http://www.buzzfeed.com/briangalindo/19-people-who-prove-that-pinterest-recipes-are-a-lie