I like donuts, I like croissants, and I like yellow cheeses. I do not like them all in the same place.
The cooking blog Oh, Bite It! took Dominique Ansel’s recipe for cronuts and decided that the right thing to do would be to put Kraft American cheese slices in the cronuts instead of filling them with great things like vanilla rose ganache. Refinery 29 said that the cheese makes the cronuts more indulgent. How does Kraft cheese make anything more indulgent? How is Kraft cheese more indulgent than vanilla rose ganache? Indulgent in what, exactly? I disagree wholeheartedly, ma’am. Keep reading »
Ever wish your food had a bit more flair? Man, me too. I find myself longing for a home-brewed cup of coffee that’s artfully presented, say topped off with a doodle of a mouse or something.
The CinniBird — “the world’s first and only spice pen” — might be the answer. The pen lets you decorate dishes and drinks with ground materials like cinnamon, paprika, cocoa powder and sugar. Read more on Huffington Post Weird News…
I resent only being given the choice to put olive oil, and not butter, on my bread at restaurants. It’s not because I’m inherently opposed to olive oil because of my deep and abiding love for butter; it’s because restaurants don’t take care of their olive oil and it goes rancid.
Olive oil (and all cooking oil) goes rancid because of oxidation, or exposure to heat, air, and light. Does that sound like a restaurant to you? Because it does to me — olive oil is usually kept in clear (rather than dark) glass bottles, with an open spout, at room temperature, on tables. When oil oxidizes, it loses vitamins, but it also develops compounds that can be toxic, according to lipid specialists.
According to Olive Oil Times (god, I love niche magazines), the two main defects in olive oil are rancidity and fustiness. When olive oil is rancid, it tastes like crayons — and that’s what olive oil at restaurants usually tastes like. It’s hard for consumers to know the difference, though, because most of the straight olive oil we taste is already rancid, so we think that’s how it’s supposed to taste. Keep reading »
The holiday season is in full swing, which means dessert everywhere you turn! I really resent the phrase “guilt-free” when it comes to food, but I’m all about attempting to do our arteries a favor by opting for treats that are at least slightly healthier than other popular choices — without too many unpronounceable fat-free chemicals that are inexplicably labeled as good for you. After the jump, 14 semi-healthy holiday desserts that will leave you with less of a food hangover than that butter-filled casserole concoction your aunt brought to Christmas dinner.
Remember that commercial where every guest walks through the door at Thanksgiving dinner saying “we brought the green bean casserole” and then that’s all the family has to eat? None of us want to be that guy, right? This is why being asked to bring a dish to Thanksgiving dinner can be all kinds of stressful. Traditional Thanksgiving sides are delicious, but you know your great aunt or that humblebragging frenemy of yours are going to contribute those staples to your gathering, so why not bring something different? Here are 20 Thanksgiving side dish options that are inspired by the basics but aren’t your run-of-the-mill stuffing, mashed potatoes, or green bean casserole.
Oh, you thought frozen waffles were reserved for rushed mornings, for tossing in the toaster and maybe drizzling with a bit of store-bought syrup, did you? Ha! Not so.
While homemade waffles emanate that “made with love” vibe, sometimes you don’t have to act in such grandiose ways to craft a culinary marvel. Read more on Huffington Post Weird News…