Who says you can’t put hot fudge or pizza on your burger? from Mental Floss http://ift.tt/1ZXrymF via IFTTT
A friend, who purports to be a famous chef in the Seattle area, introduced me to Chicken Salt. After discussing his great love of transglutaminase, and MSG, he told me about Chicken Salt. This Australian seasoned salt was, in his opinion, where I had to adventure next. He sent me this recipe on Lucky Peach. […]
A Scottish craft brewery has developed "spreadable beer," a marmalade flavored with oak-aged pale ale. To go with it, Innes&Gunn is also selling a marmalade-flavored pale ale. Dougal Sharp, Innis & Gunn founder and master brewer, said: “Launching in this great city has provided us with an opportunity to do what we do best: push […]
Banana peels were just the beginning you guys, because it turns out that you can eat avocado pits, and they are apparently very good for you. Read more… from Lifehacker http://ift.tt/1RzNjaM via IFTTT
Thankfully, there’s no actual pork in the savory soda. from Mental Floss http://ift.tt/1Ybqmex via IFTTT
This meaty experiment involves beef that has been dry-aging for 400 days. from Mental Floss http://ift.tt/1U7JHPk via IFTTT
Chef Stephanie Richard pulverizes crickets and grasshoppers to create unique insect pastas. from Mental Floss http://ift.tt/1RFiFvi via IFTTT
If you’re going to enjoy a delicious brew first thing in the morning, grab something appropriately themed. from Mental Floss http://ift.tt/1LFp3Dp via IFTTT
For when not even coffee is convenient enough. from Mental Floss http://ift.tt/1L3JASc via IFTTT
Atelier a Pates, a small artisanal pasta shop in Thiefosse, France, has a booming business in radiatori, fusilli, spaghetti and penne made from seven percent pulverized crickets and grasshoppers. From CTV News: Four years on with the addition of insect flour to the mix, "it’s working so well that we will soon be able to […]
Hi, I'm Joe, your typical cyber traveler and world tourist currently based in Thailand. This blog is about:
