Burger King Breaks the Mould: It Takes Two Hands to Handle a Rotter

The latest twist in fast food chain Burger King’s attempt to catch up to the market leaders is its announcement that its sandwiches will now be composed of all preservative-free ingredients.  To demonstrate this, they launched a television commercial set to the the song “What s Difference a Day Makes” showing their flagship Whopper suffering the slings and arrows of entropy over a period 37 days.

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All this talk about the coronavirus but we are forgetting something…

All this talk about the coronavirus but we are forgetting something…

Continue reading “All this talk about the coronavirus but we are forgetting something…”

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A Wee Bit of Humour this Late Saturday Night: Scottish Army Ration (MRE)

There is a curious subculture on YouTube of exploring and, sometimes at great personal risk, taste-testing military rations, sometimes from wars fought long before the tester/taster was born.  Big Clive was motivated to contribute to this genre, and posted this taste test of one of the last MREs (Meals, Ready-to-Eat) prepared by the Scottish Army before it was assimilated into the British armed forces.  All of the major food groups a proper Scotsman should require are provided: sugar, alcohol, carbohydrates, nicotine, and plutonium.

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Rice Cookers: They Do it with a Magnet!

Back in May, 2018, we had a post here about rice cookers.  That was about a very high-end unit, but the bottom of the line products often used a remarkably clever means to cook perfect rice every time, regardless of variables such as the kind of rice, altitude, initial temperature of the water, and the exact quantities of rice and water (within reasonable limits) put into the cooker.  Here is a Technology Connections video about how they did it.

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TOTD 2020-1-12: Are you a staple chef?

What do you consider your staple food? In Japan, the staple that meal is made around is rice. One starts with that than adds side dishes. The Japanese are so into this thinking that often they think that America or the West eats bread like rice. We live so many areas and have such a diverse background I am wondering what the go to food is.

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Life in the Fast Lane

Over the past months I have been fasting and going low carbs and almost no sugar. It has been a good way to get my portion sizes down per meal. I found out that not eating at times wasn’t going to kill me. In fact I was quite prepared to handle any “long winter” without eating.

What has been your experience with fasting? Or maybe I should get your BMI to validate your preparations for “long winters”. Also if you have experience in low carb diets that would be helpful. ... [Read More]

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Monday Meals 19-6-17: Edamame

https://www.flickr.com/photos/zesmerelda/

Edamame are soybeans that are boiled or steamed. You pop them out of their pods into your mouth. They are a great snack. Usually they are salted. Recently I have bought the frozen ones since they aren’t in season yet. Mmm, they are good.

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Monday Meals: 2019-06-03

Roast Goat Quarter

Roast goat quarter: ingredients

Easter dinner at Fourmilab is usually the traditional Swiss repast of roast leg of goat, served over rice with vegetables. This is an easy-to-prepare, can’t fail meal which is suitable for any occasion. Goat is considered a “red meat”, but I find it most comparable to turkey dark meat in flavour and texture. The taste is unique and not at all gamey. (Of course, this depends upon what the goat was fed. Swiss goats are usually fed on grass and forage; if your goat was fed on garbage and fish heads, all bets are off.)... [Read More]

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