Japanese Cafe Creates Delicious-Looking Salad Cakes to Make Dieting Less Depressing

1 CommentStumble it Icon digg it Icon

Japanese food stylist Mitsuki Moriyasu is on a mission to prove that salads can look much better than they taste. Last year, she introduced the world to the concept of the ‘Vegiedeco Salad’, an exquisite preparation of vegetables made in the likeness of a cake. The hybrid dish was initially featured on the menu of a bistro in Nagoya, but it got so popular that it is now being exclusively showcased at a brand new cafe in the city.

The savory dish consists of colorful layers of vegetables, sandwiched between two soybean-flour sponge and covered in a tofu or cream cheese frosting blended with vegetables for natural coloring. The end result is a sinful-looking salad-cake that is not just a visual treat but also packs a nutritious punch. Containing very little to no sugar, each salad also includes a good amount of roots and peels for fiber.

salad-cakes2

..

New Purple Bread May Look Strange But Is Apparently Really Good for You

Comments Off on New Purple Bread May Look Strange But Is Apparently Really Good for YouStumble it Icon digg it Icon

Bread has long since been considered the enemy of dieters, but this new weird-looking bread might just change the way we look at the staple food forever. White bread is linked to obesity and high blood pressure, but a Singaporean food scientist claims he has come up with a way of solving these problems, while retaining the texture and flavor of bread. There’s just one catch though – his bread is purple.

Professor Zhou Weibiao, of the National University of Singapore, wanted to find a way to change the formula of bread while retaining its soft texture and wonderful taste. The result was purple bread, which he says is made entirely from natural ingredients. He started by extracting anthocyanin – the natural blue pigment found in foods like grapes and blueberries – from black rice, leaving behind its starchy compounds. He infused the anthocyanin into bread dough and used it to bake loaves that are apparently much better for you than white bread.

purple-bread ..

Drinking Plain Hot Water – The Chinese Way to a Perfect Health

Comments Off on Drinking Plain Hot Water – The Chinese Way to a Perfect HealthStumble it Icon digg it Icon

Getting a cold drink might seem like the perfect way to relax after a long, hot summer day, but for most Chinese the opposite is true. They routinely consume hot beverages with their meals and all through the day irrespective of the weather. So don’t be surprised if on a balmy day, you see a Chinese person sipping hot water from a thermos!

While the western world might find this bizarre, the Chinese actually think that the Western habit of chugging ice-cold water is very strange. The idea of consuming anything at room temperature or below is, according to them, bad for your health. “In the big family I was brought up in, no one would dare to pour even room temperature water,” journalist Nicole Liu writes for the LA Times. “Doing so would risk a chorus of criticism, with parents, aunts, cousins, and grandparents chastising you almost simultaneously: ‘Cold water gives you cramps!’”

drinking-hot-water3 ..

Forget Protein Shakes, ‘Barbell Brew’ Contains as Much Protein as a Sirloin Steak

Comments Off on Forget Protein Shakes, ‘Barbell Brew’ Contains as Much Protein as a Sirloin SteakStumble it Icon digg it Icon

You don’t need to give up six-packs to get a six-pack anymore, thanks to ‘Barbell Brew’, a new alcoholic beer that contains over 21.8 g of protein per serving. That’s roughly the same amount of protein you would get out of a sirloin steak, so you can happily swap those disgusting protein shakes for this new, delicious brew!

If you suspect that Barbell Brew might be just another health drink hidden in a beer can, worry not. With an alcohol content of 3.6 percent, it’s perfect for a beer buzz while also getting your share of muscle-pumping proteins. What’s more, it tastes great, it’s gluten free, and it only has 92.4 calories – that’s 33% less than what you’d get from regular beers, and even less than most light beers.

17154-protein-beer-6up-b ..

French Noodle Maker Is Struggling to Keep Up with Demand for Insect Pasta

1 CommentStumble it Icon digg it Icon

When artisanal pasta maker Stephanie Richard added insects to her pasta on a whim, she had know idea what a huge hit it would become. The demand for her ‘protein-rich’, crunchy noodles is now so huge that she’s struggling to keep up with orders!

Richards, who strongly believes that insects are “the protein of the future”, said she got the idea for adding them to pasta in 2012, while trying to develop a high-protein version for athletes. That’s when an insect distributor in eastern Lyon contacted her about adding bugs to her pasta, and she was completely sold on the idea. She started producing insect flour pasta around Christmas that year, and the product pretty much started flying off the shelves. Her shop launched the unusual pasta just before the winter holidays, and sold around 500 bags in a matter of days.

insect-pasta ..

“Naturally Imperfect” Produce Proves a Big Hit for Canadian Supermarket Chain

Comments Off on “Naturally Imperfect” Produce Proves a Big Hit for Canadian Supermarket ChainStumble it Icon digg it Icon

People generally tend to pick out the best looking fruits and vegetables when shopping for produce, but Canadian supermarket chain Loblaws is tempting customers with misshapen, blemished produce instead, by pricing them 30 percent lower than normal-looking ones.

A trial run of the ugly food line, named ‘Naturally Imperfect’, began in March last year with only apples and potatoes to choose from. Consumer demand has been so huge that Loblaws is now going to introduce more unsightly vegetable and fruit options like peppers, onions, and mushrooms. The line is available at other stores as well, including Real Canadian Superstore, Zehrs, and Your Independent Grocer.

All the produce that will be sold through Naturally Imperfect would otherwise have been used in juices, sauces, or soups, or would have not been harvested at all. Senior Loblaw director Dan Branson explained last year that this sort of program was a win-win arrangement for both food producers who would otherwise have to let substandard harvest go to waste, and consumers who could afford fresh produce at regular prices. And he was right, given how popular the line has become.

Naturally-Imperfect-produce ..

Adventurous McDonald’s Fan Travels the World to Try Fast Food Chain’s Regional Dishes

Comments Off on Adventurous McDonald’s Fan Travels the World to Try Fast Food Chain’s Regional DishesStumble it Icon digg it Icon

Canadian software engineer James McGowan is so passionate about McDonald’s that he’s traveled to 53 different countries just to sample their regional dishes. In the past four years, he’s reviewed over 300 items from the chain’s wide-ranging regional menus on his blog, Traveling McD’s.

James started his McDonald’s tasting trips in 2005, sharing pictures of every meal with friends and family and posted his first review of a McD’s regional treat in October 2011, when he wrote about a taro and Oreo McFlurry he had tried in Macau. Since then he’s reviewed exotic McDelicacies from countries like Russia, Malaysia, Tahiti, Greece, Germany, and Qatar. Interestingly, he doesn’t always have to wait until he travels to a country to try their McD’s menu, as fans of his blog sometimes send him food to try to Bangkok, where he currently resides. 

Traveling-McDs ..

Man Goes on Potato-Only Diet for a Year to Cure Binge Eating

Comments Off on Man Goes on Potato-Only Diet for a Year to Cure Binge EatingStumble it Icon digg it Icon

Desperate to kick his binge eating habits, an Australian man is forcing himself to live on nothing but potatoes for a whole year. He now claims that the tater diet has helped him lose a whopping 10kg (22 lbs) in only one month. He’s so inspired by the results that is going to continue with his plan of eating potatoes for the rest of the year.

Andrew Taylor, 36, was at his heaviest on January 1, weighing a colossal 151 kg (332 lbs), when he decided to do something about it. “I wanted to change the way I thought about food so that it’s not controlling my life,” he said. “When you’ve got an addiction, a drug addiction or an alcohol addiction, the best thing you can do is stop taking drugs or stop taking alcohol. You can’t do that with food. So I thought, what else can I do? Perhaps I can choose one kind of food.”

spud-fit

..

Startup Specializing in Lab-Grown Meat Aims to Make Slaughtering Animals for Food Obsolete

Comments Off on Startup Specializing in Lab-Grown Meat Aims to Make Slaughtering Animals for Food ObsoleteStumble it Icon digg it Icon

Thanks to Memphis Meats, slaughtering animals for food might soon become a thing of the past. The company made its global debut on February 4, unveiling the world’s first meatball made from 100 percent lab-grown, cultured beef. In the next three to four years, they hope to offer consumers meat that’s cheaper and more environmentally friendly than traditional farming.

“We love meat. But like most Americans, we don’t love the many negative side effects of conventional meat production: environmental degradation, a slew of health risks, and food products that contain antibiotics, fecal matter, pathogens, and other contaminants,” the company’s website states.

“Our concept is simple. Instead of farming animals to obtain their meat, why not farm the meat directly? To that end, we’re combining decades of experience in both the culinary and scientific fields to farm real meat cells – without the animals – in a process that is healthier, safer, and more sustainable than conventional animal agriculture.”

Memphis-Meats ..

The World’s Most Beautiful Bagel

Comments Off on The World’s Most Beautiful BagelStumble it Icon digg it Icon

For the last 20 years, people have been coming to The Bagel Store in Brooklyn, New York, to have a taste of the world’s most beautiful bagel. Aptly named “Rainbow Bagel”, the unique treat looks more like Play Doh than actual food, but reportedly tastes much, much better.

Scott Rosillo, the “world’s premier bagel artist” and owner of The Bagel Store, is the mastermind behind the popular rainbow bagel. “It’s an absolute labor of passion and art,” he said during a video interview with Insider Food. “A tremendous amount of discipline is required to make the world’s most beautiful bagel”. The process is apparently so complex that the store only makes about 100 of them every five hours. Rosillo says that he and his team can make 5,000 ordinary bagels in the same amount of time.

rainbow-bagels ..

This Japanese Restaurant Serves the World’s Most Outrageous Dishes

Comments Off on This Japanese Restaurant Serves the World’s Most Outrageous DishesStumble it Icon digg it Icon

Even if you’re into weird foods and like trying new and exciting things, you’ll still probably find the menu at this Japanese restaurant too hardcore. With dishes like cooked crocodile feet, grilled piranha and battered, deep-fried whole salamander, this place makes frog legs seem like baby food.

Located in Yokohama’s Noge district, Chinju-ya (rare meat monger) Restaurant is certainly not for the faint-hearted. In the six years he has been running the place, chef Fukuoka has taken pride in serving customers the rarest and most unusual meats from across the world. using his international connections, he can apparently get his hands on anything from axolotls and isopods to black scorpions and even camel meat. Their twitter feed [email protected]_chinjuya’ is frequently updated with their latest and greatest imports.

Chinju-ya-restaurant5 ..

Japanese Researchers Creates Electric Fork That Alters the Taste of Food

1 CommentStumble it Icon digg it Icon

Did you know electricity can alter the way we taste food? Proving this fact is a revolutionary electric fork designed by Japanese researchers that can make any dish taste salty, thus acting as a substitute for the popular seasoning.

According to Hiromi Nakamura, a Post Doc Research Fellow at Tokyo’s Meiji University, the technology can be very useful for people on special diets. Patients with low blood pressure, for instance, can easily go on a low-salt diet and still enjoy delicious food. And with the fork, there’s absolutely no risk of over-salting your food. Luckily, the voltage is so small that there is no risk of electrocution either.

electric-fork ..

Dishwasher Cooking is Actually a Thing

2 CommentsStumble it Icon digg it Icon

Believe it or not, you can actually cook meals in a dishwasher. It sounds kinda gross, but it’s a surprisingly popular cooking technique and actually produces decent results!

Dishwasher cooking has apparently been around since the 1970s, but the trend ‘caught steam’ in 2013, after Italian food writer Lisa Casali, a self-proclaimed dishwasher-cooking expert published a book on the subject. Cucinare in lavastoviglie (Cooking in the Dishwasher) was a big hit, and Casali also posted a series of videos online demonstrating how the technique works.  “It’s an easy technique within everyone’s reach and you can gain great advantages from it,” she says in one of her instructional videos. “All you need is a dishwasher and the will to experiment.”

Lisa-Casali ..

This ‘Hole in the Wall’ Is Actually a Secret Restaurant Serving Home-Cooked Caribbean Food

Comments Off on This ‘Hole in the Wall’ Is Actually a Secret Restaurant Serving Home-Cooked Caribbean FoodStumble it Icon digg it Icon

Brooklyn’s Crown Heights neighborhood is home to a mysterious restaurant that serves delicious home-cooked Caribbean Food through a hole in the wall. That’s actually what the owner, a man named Papa who moved to Brooklyn from Jamaica eight years ago, and his patrons call the unique eatery.

The name ‘Hole in the Wall’ isn’t just clever wordplay, it’s as literal as it gets – from the outside, the restaurant is just a rectangular hole cut out from a storefront grate located on Kingston Avenue. There’s no sign, no hours, no menu, and not even a door to walk through. Papa simply opens up the hole each morning when the food is ready, and closes it when the stock for the day is sold out. His Caribbean dishes are fresh, tasty, and best of all, free from sales tax.

hole-in-the-wall2 ..

The Black Boiled Eggs of Owakudani – A Japanese Delicacy

1 CommentStumble it Icon digg it Icon

Owakudani, also known as the ‘Great Boiling Valley’, is a large volcanic caldera that formed 3,000 years ago when Mount Hakone erupted. The explosion was so powerful that the area is still active with boiling pools of water and huge vents that expel steam and volcanic fumes of sulphur dioxide and hydrogen sulphide. That hardly sounds like an ideal tourist destination, but hordes of people visit Owakudani each year in search of the mystical black boiled eggs, locally known as ‘Kuro-Tamago’.

These black eggs might look other-worldly, but they’re actually just plain chicken eggs. The strange black hue comes from boiling them in the sulphur-rich hot water pools of Owakudani, near Hakone, Japan. The sulphur in the water reacts with the eggs’ shells, making them black and imparting a sulphur tinged flavour and odour to the cooked egg inside.

Owakudani-black-eggs ..

Page 2 of 2512345...1020...Last »