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How to eat: Neapolitan-style pizza

Its rise is a boon for British food. But how do you eat this notoriously floppy item? Knife and fork? Slice? Or, as the hardcore insist, folded like a crepe? The rise of Neapolitan-style pizza, soft, pliable and blast-cooked to perfection in under 90 seconds, is the best thing to happen to British food in the past decade. Those slow-proved bases blistered with delicious char, topped with sweet San Marzano tomato pulp and a modest layer of imperious ingredients, are frequently incredible the most fun you can have with food…

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Can Burger King’s meat-free burger attract the climate conscious?

Chains are jumping on the meat-substitute bandwagon but some experts say vegetarian options could boost beef sales The moment I walk out of Burger King with a warm bag of vegetarian Impossible Whoppers, a plastic voucher is thrust into my hand. Have you tried Dunkin Donuts Beyond Sausage breakfast sandwich? a woman asks. It is meatless! Dunkin (11 years left to tackle. Veggie options no longer vie for a dusty corner of the menu in fast-food chains. Now they are jockeying to appeal to climate-conscious young people. Plant-based choices are…

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Revealed: rampant deforestation of Amazon driven by global greed for meat

Investigation exposes how Brazils huge beef sector continues to threaten health of worlds largest rainforest The cows grazed under the midday Amazon sun, near a wooden bridge spanning a river. It was an idyllic scene of pastoral quiet, occasionally broken by a motorbike growling on the dirt road that cuts through part of the Lagoa do Triunfo cattle farm to a nearby community. But this pasture is land that the farm has been forbidden to use for cattle since 2010, when it was embargoed by Brazils government environment agency Ibama…

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Anna Jones Turkish brunch recipes | The Modern Cook

Brek pastries, tahini, vegetable fritters and greens on toast bring back sweet memories of a Turkish holiday I spent last week in Turkey in the pine forests above Gcek, at a simple but perfect place called Hazur Vadisi. We ate like kings: breakfasts of fresh cheese, scarlet tomatoes, bitter greens and dark tahini. There were Read more: https://www.theguardian.com/food/2019/jun/28/borek-pastries-tahini-fritters-greens-toast-turkish-recipes-anna-jones

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Odds and Ends 

The Sweet Reason Behind the Worlds Smallest McDonalds Restaurant

Apparently some of the McDonald’s restaurants in Sweden have beehives on their rooftops. A great use of space that would otherwise go unused. The initiative started out locally but has grown into a nationwide effort. As more franchisees around the country are joining the cause, some have also started replacing the grass around their restaurants with flowers and plants that are important for the wellbeing of wild bees. To celebrate the initiative, which is part of McDonald’s Sweden’s sustainability work, they created the world’s smallest McDonald’s – a fully functioning…

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Still boiling rice rather than steaming it? How old-fashioned

Joyoungs slick, advanced, gigantic S5 rice cooker promises perfect fluffy rice. But is it worth the gulp 310 pricetag? In the great war between kitchen gadget fanciers and kitchen gadget cynics, one thing rarely comes up: the rice cooker. Ive heard more domestic arguments about Brevilles than I have about these wonders, even though the toastie is a much less aspirational foodstuff than perfect, fluffy rice. Rice cookers dont have to be expensive, and you can do plenty of things in them that arent rice, such as vegetables and even…

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Guys find way to hack McDonald’s self-service machine to get a free burger

Not a day goes by on the internet without someone trying to come up with a new way to outsmart a computer. The Australian friends in the video above found a way to trick the McDonald’s self-service machine into giving them 11 free burgers (well, one free burger and 10 pattyless burgers, at least). Don’t try this one at home, folks.  The guys talked through what they were doing as they filmed the self-service screen. Here’s how they did it… First, they selected the dollar hamburger option on the menu…

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#BetterthanChickfilA: what to eat when you crave both chicken and equal rights

News that the chain is still donating money to anti-LGBTQ organizations is disappointing but its also an opportunity Were living in an age where we are questioning everything, says cookbook author defended their discriminatory position: We intend to stay the course We know that it might not be popular with everyone. But time passed and newly released tax filings showed that Chick-fil-As foundation gave more than $1.8m to a trio of groups with a record of anti-LGBTQ discrimination in 2017, an increase from the previous year. Chick-fil-As appeal is unique…

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Odds and Ends 

This Chef Plates the Most Beautiful Sashimi Art Ive Seen

@mikyoui00 is a Japanese chef that has earned a passionate following on Instagram for his incredible sashimi art. Using the same basic plate to display all of his creations, mikyou creatively uses sashimi in his food art, incorporating the thinly sliced fish’s natural translucency for things like feathers on a bird or folds in a dress. To see more be sure to check out his wonderful Instagram page. We’ve featured a gallery of some of our personal favourites below. @mikyoui00 on Instagram @mikyoui00 on Instagram @mikyoui00 on Instagram @mikyoui00 on…

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In Case Youve Never Seen a Giant Jawbreaker Melted With a Blowtorch

YouTube channel LET’S MELT THIS honoured their namesake by melting a giant jawbreaker with a blowtorch. The torch can reach a max temperature of 1,900 degrees Fahrenheit (1,038°C) and the jawbreaker took 3 minutes and 46 seconds to completely melt. This footage was sped up so the melting would complete in one minute. Read more: https://twistedsifter.com/videos/melting-jawbreaker-with-blowtorch/

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This Brie(f) History of Cheese by TED-Ed is a Must For Cheese Lovers!

Before empires and royalty, before pottery and writing, before metal tools and weapons – there was cheese. As early as 8000 BCE, Neolithic farmers began a legacy of cheesemaking almost as old as civilization. Today, the world produces roughly 22 billion kilograms of cheese a year, shipped and consumed around the globe. Paul Kindstedt shares the history of one of our oldest and most beloved foods. Lesson by Paul S. Kindstedt, directed by Charlotte Cambon. Read more: https://twistedsifter.com/videos/brief-history-of-cheese-by-ted-ed/

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