It's always been a suggestion that if you want to help with digestion (or just get over that bloat of eating way too much) that you take a quick walk around the block. As an article in the New York Times points out, there's actually science to back up the benefits.
Tagged With food
With the weather warming up, there are few things better than a dinner party and few things worse than cooking for one. Sweating over a red-hot BBQ as your guests get steadily drunker and hungrier makes for a truly unpleasant hosting experience.
If I could only own one electric kitchen gadget, it would be an immersion blender. Mine sees near-constant use, making short work of everything from mayonnaise to lemon curd; it’s never met a lump it couldn’t smooth out. Still, I’d never have guessed that this trusty machine would solve my cacio e pepe woes for good.
Remember Coca-Cola Coffee, the flavour combination no one really asked for but Coca-Cola gave us anyway? Well, it's now expanding with a limited-edition 'Batch Blends' range, supposedly designed for more 'adult' consumption. Here's what we know.
My grandfather was an eater of many meats - even possum — but he did not care for the texture of wild boar. His recipe for wild boar stew was simple: cook the boar with various vegetables, then “throw the meat in the garbage and keep the broth.” It is worth noting that he was not exactly the cook of the family, but the fact remains that feral pig can be quite tough if not cooked with care.
My name is Anthony and I'm a burgeraholic. Whenever I travel I make it a point to try out a burger place. As well as the burger, I like to check out the sides - I have a soft spot for great sweet potato fries as well. Today, I landed in San Francisco and discovered a burger spot I hadn't noticed on previous trips. Super Duper Burgers, on Market Street near the corner of 3rd, offers a decent burger at a reasonable price. Here's my Super Duper Burger experience.
When I think about comfort food, a warm and tender, falling apart mass of roasted meat is high on the list. Chuck roasts are great, but pork shoulders have recently been starring in my dreams. Due to the amount of time needed to braise a big chunk of fatty meat, roasts of this nature are not usually considered weeknight fare, but applying a little pressure with an Instant Pot or slow cooker gets this thing on the table in a little over an hour.
As a carnivore whose foodie philosophy is "make things as delicious as possible, whatever it takes," I used to see vegan dinner guests as something I had to work around, and for that, I apologise. Vegan foodies can go on about how delicious soy bacon is, but as a cook who eats meat, I tended to think they were using a different measurement stick for "delicious."
I was selfishly aggravated at having to "dumb down" dishes and sacrifice taste for accommodation.
Video: As far as plant parts go, grapes are the closest thing you can get to lollies. But too-ripe fruit is significantly less fun and, once grapes start to mush out, I am much less inclined to eat them. Luckily, with just a little butter, and a little roasting, you can transform mushy, sad grapes into a jammy, sweet spread that is perfectly at home on a fancy cheese plate.
Chicken nuggets are just plain fun to consume, but some people (mostly vegetarians) miss out on this dippable delicacy because of all the pesky animal protein. These chickenless nuggets — which are made with texturized vegetable protein and chickpeas — are savoury and tasty while being completely vegan.
Video: “Ugh, saltwater taffy is kind of gross.” That’s what Marisa Wu thought years ago, when a colleague suggested she make some of her own. But then she investigated and figured out how to cook taffy flavoured by real ingredients, not lab-created chemicals. Now Wu runs Salty Road Taffy, a popular high-end taffy brand where the banana flavour tastes like (and is made with) real bananas, where each recipe is carefully calibrated and made on antique equipment.
Wu gave us a video tour of the taffy factory, and talked about juggling production, marketing, and other aspects of her small business from a desk on the factory floor.
As a person who keeps at least 1kg of butter on hand at all times, I’m constantly cycling blocks of the stuff between my freezer, fridge and butter dish. Recently, though, I found myself in an unthinkable predicament: I was out of butter. I dug around in the back of my freezer, and behind a half-empty bag of frozen dumplings and some chicken stock, I found one last box.