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13 votes
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The world's biggest gingerbread city is on display in Bergen, adding a dash of sugar and spice to Norway's Christmas celebrations
6 votes -
How millions of French shoppers are rejecting cut-price capitalism
18 votes -
The intoxicating history of gin
6 votes -
David Siegel’s chocolate porn
5 votes -
Denmark's industrial pig farms are stunningly productive, but there is another side to their success
5 votes -
Every way to cook a tomato | Bon Appétit
8 votes -
The grocery store where produce meets politics: The legendary Park Slope Food Co-op carries sustainable food, low prices, and New Yorkers’ opinions in bulk
5 votes -
A WW II bunker under London's streets is now a vegetable farm
5 votes -
A brief history of the crock pot
7 votes -
European Commission refers Denmark to the Court for failing to fulfil its obligations in relation to the name 'Feta'
4 votes -
How families eat in the Arctic, in photos: From an $18 box of cookies to polar bear stew
17 votes -
Bon Appétit - Making Perfect Season 2: Thanksgiving
Rather than post this new season's episodes individually as they came out, I decided to wait until it was complete before I submitted anything. The final episode came out yesterday, so here is the...
Rather than post this new season's episodes individually as they came out, I decided to wait until it was complete before I submitted anything. The final episode came out yesterday, so here is the season in its entirety. Enjoy!
Here are all the episodes in order:
What Makes the Perfect Thanksgiving Meal? | Making Perfect: Thanksgiving - Prologue
Brad and Andy Try to Make the Perfect Turkey & Cranberry Sauce | Making Perfect: Thanksgiving Ep 1
Molly and Carla Try to Make the Perfect Mashed Potatoes & Gravy | Making Perfect: Thanksgiving Ep 2
Chris and Rick Try to Make the Perfect Stuffing | Making Perfect: Thanksgiving Ep 3
Claire & Christina Try to Make the Perfect Thanksgiving Sides | Making Perfect: Thanksgiving Ep 4
Claire & Brad Make the Perfect Thanksgiving Pie | Making Perfect: Thanksgiving Ep 5
The BA Test Kitchen Makes the Perfect Thanksgiving Meal | Making Perfect: Thanksgiving Finale
p.s. The reason this is a text topic is because it turns out the BA playlist of this season, which I originally submitted, is out of order and so I decided to delete that and resubmit this.
10 votes -
Peckish pedestrians in Copenhagen will soon be able to pluck healthy snacks directly from greenery around the city
13 votes -
Planet Money: Fries Of The Future
From the transcript: By 1988, for the first time, more fast-food orders were taken at a drive-through window than at the restaurant. And this was a problem for the wimpy french fry because by the...
From the transcript:
By 1988, for the first time, more fast-food orders were taken at a drive-through window than at the restaurant. And this was a problem for the wimpy french fry because by the time you got home from the drive-through, the fries were no good.
[...]
So back then - almost 20, 25 years ago - Lamb Weston invented a coating called Stealth, which was their secret coating that you couldn't see and you couldn't tell was on the french fry, but it lasted - it was crispier longer, up to 12 to 15 minutes.
[...]
But this potato company has a new problem now - delivery. And a 12- to 15-minute lasting Stealth french fry isn't going to cut it because delivery takes longer than a drive-through. The average delivery wait time in a busy city is 20 to 30 minutes because drivers pick up multiple orders and make multiple stops.
[...]
They're starting to pitch these fries to fast food chains now. So they're not in stores yet, but Deb says they could be in a couple months. You won't know it's a crispy on delivery fry just like you don't know when you're eating a stealth fry. You'll just know you had a better french fry delivery experience.
6 votes -
Trying a Thanksgiving feast made from bugs
7 votes -
Norwegian sugar tax sends sweet-lovers over border to Sweden
8 votes -
Norwegians are eating less sugar than at any time in the last forty-four years – annual consumption per person has fallen by more than 1kg a year since 2000
12 votes -
What piece of kitchen equipment do you regret buying, and why?
What piece of kitchen equipment do you regret buying? Why? I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!)...
What piece of kitchen equipment do you regret buying? Why?
I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!) https://www.amazon.co.uk/royalvkb-VP303-370-Royal-Garlic-Crusher/dp/B000OW58D8/ It looks really heavy, but it actually isn't. I regret it because it's not nearly as much fun to use as it looks. It's safer than mashing garlic with a knife, and it's easier to clean than a press. But other than that it's not worth the money. The garlic cards (credit card sized bits of plastic with embossed letters) that you rub garlic over are better.
22 votes -
Has anyone gifted you food or a kitchen / cooking gadget that you particularly liked?
Coming up to Christmas and gift-giving is on my mind and I wondered if you've ever been given food or a food-related gadget that you liked? I guess we can also talk about the misses too. I like...
Coming up to Christmas and gift-giving is on my mind and I wondered if you've ever been given food or a food-related gadget that you liked? I guess we can also talk about the misses too.
I like chocolate, so small amounts of nice chocolate are something that I like.
11 votes -
On Hawaii, the fight for Taro’s revival
5 votes -
The world’s oldest-known recipes decoded
9 votes -
What’s something you would gladly eat for lunch very day for for the rest of your life?
Mine would be feijoada!
22 votes -
So long, turkey: The ultimate vegetarian Thanksgiving menu
5 votes -
Scientists figured out a cool way to make better gluten-free bread
10 votes -
The most expensive cities for a cappuccino – Copenhagen has the highest cappuccino prices at $6.30 per cup on average
4 votes -
The world’s best cheese? It’s blue and comes from Oregon
4 votes -
Icelander livestreams ten-year-old McDonald's cheeseburger – Hjörtur Smárason bought his McDonald's meal in 2009 to see how long it would take to decompose
13 votes -
The dark side of the angel's share
6 votes -
Why You Shouldn't Use Nonstick Cookware (Most of the Time)
10 votes -
Block on GM rice ‘has cost millions of lives and led to child blindness’
10 votes -
Mash made in heaven: Tips for making better mashed potatoes
8 votes -
Outback Steakhouse franchise begins testing system that uses machine learning to analyze footage of restaurant staff
10 votes -
Why does dairy-loving America still shun the “milk bladder” when it’s commonplace in so many other countries?
11 votes -
1915 Black Pepper Cake recipe
4 votes -
The secret to sriracha hot sauce’s success
8 votes -
The great Texas whiskey boom
6 votes -
Matpakke – How to pack a Norwegian sandwich, the world's most boring lunch
15 votes -
Why US cities are banning new fast food drive-throughs
8 votes -
Four sentenced to federal prison for organic fraud
8 votes -
Made in America: How four dishes with roots in other lands tell a story of immigration and transformation
5 votes -
Cocktails from the 1970s
6 votes -
One supermarket chain in Finland has an idea to address food waste – S-market has started holding 'happy hours' for products nearing expiration date
6 votes -
Headline Whiplash: Red meat is good for you now? (Research meta-review)
4 votes -
Meatless meat is becoming mainstream — and it’s sparking a backlash
15 votes -
Is anyone else interested in (or actively pursuing) meat from more ethical and sustainable sources?
I consider both industrial meat production and veganism to be sub-optimal across all dimensions. I've recently jumped into this growing niche market for more sustainable and ethical meat. It's a...
I consider both industrial meat production and veganism to be sub-optimal across all dimensions. I've recently jumped into this growing niche market for more sustainable and ethical meat. It's a little more pricey, unless you buy in bulk (e.g. 1/4 to full cow at a time), but I think it's worth it in the end.
I'm looking to share sources of info and network of producers/farms in this regard. Allan Savory has the Savory Institute which I found to be a good start. Though FYI there have been back-and-forth essays written about the criticism and defense of these practices (too many to post here but easy to find in the two above links).
I found one local family-operated farm that practices e.g. "organic" (in this case no herb/pest/fungi-cide) farming (crops for the animals), legitimate free-roaming chickens and sustainable land management that allows soil and ecology equilibration (reducing fertilizer use and subsequent runoff). Plus, buying and directly supporting local farmers and ranchers is always a plus!
EDIT: I foresee this thread being hijacked towards a discussion about how "meat is bad" and how we eat too much meat etc. I am being narrow here because I want to be pragmatic, rather than opine on global economics and dietary needs.
15 votes -
Norwegian teen cooks and eats her own horse after it was put down
6 votes -
One Mai Tai, and hold the colonialism
4 votes -
"We are in a war zone against this disease.” Climate change is fueling fire blight, and Northern Michigan’s apple orchards are at risk
4 votes -
India isn’t letting a single onion leave the country
9 votes