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Posts from the food Category

Who doesn’t love ice cream? The only thing that keeps us from eating it more often is that it isn’t the healthiest of pastimes. But what if someone found a solution to that problem?

Perhaps Fraunhofer Labs have the answer to that question.

It has no dairy, gluten, animal fats or protein, and it’s cholesterol-free, says Fraunhofer. The ice
cream is now on sale at a German supermarket chain.

Seriously. I’m gonna have to try some of this when it’s available outside of Germany. My only concern is: how authentic to real ice cream will the taste be?

“Lupinesse,” as it’s called, is derived from the seeds of the blue sweet lupin, known in this country as lupine. They flower as tall, thin rods — Texas bluebonnet is a lupine, for instance. The blue sweet lupin, which is indigenous to Europe, has a particularly high-protein seed, which is important for developing a creamy consistency, Klaus Mueller of the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, Germany, said in a press release. The protein also has cholesterol-regulating effects, he said.

Plant-based ice creams are obviously not a new idea — there are several types of soy, coconut and nut-based ice creams on the market, targeted for vegans and people with lactose intolerance. But this one is valuable because the plant protein has additional health benefits, and the plant itself has nitrogen-binding roots, so growing it can improve soil quality. Apparently lupin is considered the “soybean of the north” in Europe.

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Worth watching if you were ever curious about how the meat in your burgers and the food in the grocery stores actually gets there. My family buys a lot of organic food, and watching this convinced me I should be doing more of the same.

You are voting every time you decide what to eat for a meal, so why not vote for something a little less unhealthy? Ultimately the supply of a market is determined by what is demanded by the consumer. The movie came out a couple of years ago, so it should be easy to find on netflix or blockbuster.

The current method of raw food production is largely a response to the growth of the fast food industry since the 1950s. The production of food overall has more drastically changed since that time than the several thousand years prior. Controlled primarily by a handful of multinational corporations, the global food production business – with an emphasis on the business – has as its unwritten goals production of large quantities of food at low direct inputs (most often subsidized) resulting in enormous profits, which in turn results in greater control of the global supply of food sources within these few companies. Health and safety (of the food itself, of the animals produced themselves, of the workers on the assembly lines, and of the consumers actually eating the food) are often overlooked by the companies, and are often overlooked by government in an effort to provide cheap food regardless of these negative consequences. Many of the changes are based on advancements in science and technology, but often have negative side effects. The answer that the companies have come up with is to throw more science at the problems to bandage the issues but not the root causes. The global food supply may be in crisis with lack of biodiversity, but can be changed on the demand side of the equation.

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Mmmmmm….. food for thought.

promised land chocolate milkThis is very tasty, and is the fullest flavored milk I’ve had in a while.

I’ve lived in different parts of the country and never saw the brand before, so I assume it’s probably a local one from local farms, hence the awesome taste. The natural stuff tastes more like the food I remember eating as a child.

If I can buy some food products that circulate money into the surrounding agricultural business I try to. I grew up around farms and have a respect for people who put hard work and hours into the craft.

Drinking from cows of the Promised Land reminds me when our family used to have a milkman who brought milk in glass bottles and left them at our front porch.

That was some good milk too. Hooray for milk.

Take slicing and dicing (SlapChop), courtesy of the ShamWow! guy (Vince Shlomi), put it in an audio blender via Steve Porter, and parallel edit with moments from the always classic Breakin’.

Makes me hungry….and pop lock at the same time.

If I was prone to having regular backyard barbecue I’d consider getting one of these things. They look fun to use.

Yeah, and it’s not a prank either, they have an official website and everything. The device is officially hailed as the “Condiment Gun”, as it is capable of dispensing various liquid garnishments on your food, not just one.

As you can see the technology is readily implemented in four basic steps, assault style:


Dude is like….”Yo man, dress my hotdog up.”

Food and water. Yeah it’s something we need.
I like to eat breakfast, and you probably do too.

What if something cataclysmic where to happen (nuclear winter, asteroid collision, pole shift) and most agriculture was wiped off the face of the map?  Not a pleasant thing to hypothetically brood over, but a tangible architectural undertaking if you happen to be Norwegian.

The answer in many ways would lie in seeds and their ability to be stored, grown, tended, and used for food and re-population of a depleted environment. An interesting solution has already been long in development on a remote island in the arctic circle.  Not only is it functional, but looks like a fully-loaded computer tower with a multi-chambered storage facility to boot.

The Svalbard Global Seed Vault is a secure seedbank located on the Norwegian island of Spitsbergen near the town of Longyearbyen in the remote Arctic Svalbard archipelago.The facility was established to preserve a wide variety of plant seeds from locations worldwide in an underground cavern. The Seed Vault holds duplicate samples, or “spare” copies, of seeds held in genebanks worldwide. The Seed Vault will provide insurance against the loss of seeds in genebanks, as well as a refuge for seeds in the case of large scale regional or global crises. The island of Spitsbergen is about 1,120 kilometres (700 mi) from the North Pole.

The Seed Vault is managed under terms spelled out in a tripartite agreement between the Norwegian government, the Global Crop Diversity Trust (GCDT) and the Nordic Genetic Resource Center (previously named the Nordic Gene Bank, a cooperative effort of the Nordic countries under the Nordic Council of Ministers).

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Probably not too smart of a move, but I’ve been cooking virtual food on the DS before bed for the past few days.  The sound effects and graphics are good, so that makes a human tummy growl.  Cooking Mama claps her hands and gets starry eyed when you do an exceptional job.

If it weren’t for such a high-flying feeling of satisfaction, my fortitude would withstand the urge of making…one…more…delicious…meal…

kix cereal

Today I had a bowl of KIX cereal. There is something about the simple cereals that is satisfactory; the taste is present without the trappings of marshmallows or fancy colors. Lately I’ve been eating cereal with honey instead of sugar. Woo hoo. It sure is good. I don’t think I’ll ever go back to the translucent crystals again. Another advantage of honey in addition to its health sustaining properties is that it binds with the cereal instead of mixing into the milk apart from what you are eating. Now I know that there would be hands in the air, pantomiming a vehement disagreement, stating that the mixture of sugar WITH the milk is precisely what they intend on creating. That is quite fine, as it is tom-a-TOES to some and tom-AAA-toes to others.

The question is: if you were to shove a KIX up your nose, would it be better to have it coated in honey or sugar? My brother had this problem at the age of two, and my mom would have wished on option one for sure. Luckily, a nearby pair of tweezers made good for a solution over a trip to the emergency room. The snot-coated KIX made its new home in the garbage and my brother had breathing restored to both nasal passages. Remarkable, but completely avoidable if the natural gift of bees was employed beforehand.

I don’t think I ever grew out of my delight for chocolate chip cookies.

There are conflicting stories about the origin of the chocolate chip cookie and the acquisition of the recipe by Nestlé. The commonality between the two stories is that the chocolate chip cookie was accidentally developed by Ruth Wakefield in 1933. Mrs. Wakefield owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant in the 1930s. The restaurant’s popularity was not just due to its home-cooked style meals; Mrs. Wakefield’s policy was to give diners a whole extra helping of their entrées to take home with them and a serving of her homemade cookies for dessert. Mrs. Wakefield’s cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. Included is the recipe for the Toll House Cookie, originally called the Toll House Chocolate Crunch Cookie.

yummy cookie

Here is a picture of an excessive and tasty cookie for you to enjoy, but not to eat. I would encourage you to be powerful, go to the grocery store, and get ingredients to make your own.

donut holesI am trying to get bread only when I need it now because it goes stale really fast. Biting into a sandwich to the greeting of moldy bread is a slightly unpleasant experience. Usually the freshest bread is marked no more than 7-8 days from time of purchase, so off I go to the grocery store. While on my way to the bread aisle, I pass where the donuts are strategically placed. Oh yes, they do know where to put them, right where everyone will have to pass to get to everything ELSE.

It’s probably one of the most unhealthy things in the world, but I really enjoy donuts. Krispy Kreme donuts are among my favorites, especially when you get the fresh donut for free off the assembly line at the stores. Put them in a cup and you have complete badical.

I have taken an adequate photo so that you may partake in the same scrumptious treats. Num Nums……. Bread and donuts: what a winning combination of carbohydrate death monkeys.

I like chocolate way more than vanilla.

Some would disagree with me, and I wouldn’t have a problem with that. Whatever floats your boat I guess. In the spirit of chocolate, here’s some awesome chocolate covered fruit I ate today for lunch.

chocolate food

There are two cherries, a strawberry, some oranges, and a fondue with chocolate in the center. The fondue had powdered sugar on it, which erupted in a snowy dust storm on my hoodie sleeve when I bit into it. Some of it also got on my face, which made me look like someone at Club 54 in the bathroom stall.

I keep spilling food on my hoodie, but keep wearing it because it is my favorite jacket. Most people have a favorite jacket they like when they are little, and continue to wear it despite the mounting smorgasboard of stains. I proudly admit I never grew out of this habit.

Hey, so it’s the start of an awesome weekend, so how am I going to spend it?

Doing TAXES!!! Yeeeeeeeeeehaaaaaaaaaaaaaw! Just kidding….doing taxes sucks, but it must be done. I’d much rather draw, but you see, I’ve got this commitment to excel spreadsheets and accounting that takes priority over all things living and dead.

zombies are awesome

I got a frozen pizza from the grocery store last weekend, so I’ll probably eat it tomorrow. Speaking of which, Di Giorno pizzas are my favorite ones to get. The crust completely rises like magic after being in the oven. In my humble opinion it tastes like pizza from a fancy restaurant, without the price of a tip. I remember eating frozen pizzas when I was little, but they weren’t as good as the ones now. The frozen pizzas at home 20 years ago were a lot like the pizzas I would eat at little league games. They were thinner and the sauce was bland. Sometimes the pizzas were square, but other times they had this french bread pizza, which was the same kind I would have during lunch at the cafeteria in grade school.

The most life-changing pizza I ever had was when visiting my friend Joe when he worked in Chicago. He introduced me to a deep dish pizza. The cheese is reversed with the sauce in the way it’s layered. Sounds a little weird, but it’s very very nice. If you’re not ready for the awesomeness, (which requires eating while wearing a large, nerdy bicycle helmet) your lip will spontaneously turn inside-out over your face.

pizza squirrels

Wow. I never realized how much the varieties of pizzas in my life are like a free-association of events in my past. They’ve got to get some scientists on this and study the phenomenon. They will realize pining about pizzas enough causes a meta-cluster of thinking matter on another dimension, propagating a rip in the space-time continuum and the end of the universe. Every atomic bit of reality will die in an all-kill of cheese and toppings.

…but then I won’t be able to do my taxes, and that will make me extremely :(

I don’t mean to be an asian stereotype, but I love rice.

If I love rice, then it’s natural to say that doing research to find an exceptional rice cooker would be the next step. A little over a year ago I was wondering around Chinatown with my friend and former roommate Chris Lee. We stopped into this little shop and the miraculous vision of the inner cooking pan and heating system graced my eyes in the form of the:

NS-ZCC10/18

the most amazing rice cooker ever made

(NS stands for no-shit, except in the pants of those that see it for themselves. Haha. Bring some diapers.)

The NS-ZCC10/18 has fantastic programming built into it which compensates temperature in real time whether you over or under-fill the water level outside optimum range. Because of this, there is no sticky or flaky “film” that builds on the edges of the pot during the steaming process. The distribution of heat remains even throughout, which results in a consistent layer and texture on all axis of cooking goodness. The pot is easily removable for washing after the job is done, as well as the inner lid. The escape hatch for the steam is an innovative design, which diverts air pressure while staying free of residue. How do they do it?! ….the world may never know. All in all, I was very satisfied the first time using it, and am still elated with the product over a year later.

Guess who else uses the NS-ZCC10/18?

badass

That’s what I thought.

Click here to visit Iron Chef Morimoto’s website
Click here to visit the main Zojirushi website

I just went to the state fair. I had alot of fun, and saw alot of stuff. There was was a stunt dog show, which was awesome, and the pig races were pretty cool too. In a nearby museum there was a guy who was breaking another world record in stacking cards. It was insane! His approach and technique are truly remarkable, because he uses no adhesives in the building process. The architecture surrounding the fairground caught my eye especially. There were these weird statues along this small waterway, 6 of them in distinct positions with different symbols on each one. I think I’m going to try and find out the story behind them.

All in all, a day well spent.

Keep reading below to see all the fair pictures, I took a bunch.

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