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  • Punk Legend John Joseph Gives Juicing Tips [Video]

    Even punk rockers get old. It’s hard to believe that John Joseph, of the legendary Cro-Mags, is 51, and it’s even harder to believe that he is now giving tips on how to make juices and smoothies. He’s traded hard drugs for red chard and algae, but he’s as entertaining as ever in this video form Munchies. Also, if you like John Joseph’s no-nonsense, straight-talk style in this video, be sure to check out his NYC walking tour when it starts back up in May. For more info and tickets, head over to Rocks Off.

  • American Food Aisles From Around The World [15 Photos]

    Go into pretty much any supermarket in America and you’ll find the “ethnic foods” aisle which undoubtedly stocks all sorts of Mexican food, and, depending on your neighborhood demographics, British, Indian, Korean, Estonian, etc. But if you go to another country will you find “American” food in a special aisle? Hell yeah, you will! And apparently American food to everyone else is either high sodium or high sugar junk food. It’s good to know that wherever you are in the world, you will be able to buy marshmallow fluff and peanut butter. What’s that, garcon? You want me to eat escar-huh? Ain’t that a snail? No thanks, dude, I got me some fluffernutters.

  • Man Meal: The $5,000 Burger

    Let’s face it, America has a borderline dangerous obsession with the burger. Restraining order status. With limitless variations and recipes the burger has become a medium for restaurants to concoct entire menus from. Coastal varieties like California’s “In-n-Out” burger and New York’s “Shake Shack” have established themselves by highlighting one delicious patty served in a variety of styles, but leave it to Fabulous Las Vegas to really take things up a notch. Fleur, a restaurant located in the Mandalay Bay Hotel now has a $5,000 burger on the menu. The burger is made of wagyu beef with foie gras, full black truffles, a truffle soaked bun and served with a bottle of 1995 Chateau Petrus. Happy feasting.

  • Foodini Will 3D Print Your Dinner

    The future of food has arrived and it is the Foodini. The first real food 3D printer, Foodini allows you to take fresh ingredients, jam them in a capsule, and turn the paste into ravioli, gnocchi, dinosaurs, or whatever else you can think up. The Kickstarter campaign has just started and they are already half-way to their goal, with 27 days remaining, so chances are pretty good that the Foodini will be a mass-produced reality soon. The device, which comes with 5 reusable capsules, is expected to retail for about $1300, but through the Kickstarter campaign, you can reserve one from the first mass-production run, expected in January of 2015, for just $999. If you’re a bit more cautious, you can head on over to the Foodini website and sign up for an email alert when it becomes available. If they figure out how to print Oreo O’s, they’ll make a fortune.

  • People Posing With All The Food They Eat In A Day [6 Photos]

    Award-winning photojournalist Peter Menzel examines the differences in diet the world over in his latest book, “What I Eat: Around the World in 80 Diets.” The book features both those who are active with healthy diets and those who lead a more sedentary existence and may not make the best eating choices. The dichotomy is a striking way for the reader to recognize the huge effect of diet and maybe make some changes in their own life. Along with the 80 profiles of people from 30 countries are calorie totals of their daily diet and essays form experts discussing the effects of diet on our personal health and the health of the planet. “What I Eat: Around the World in 80 Diets” is available now form Amazon for $30.

  • What Hamburgers Can Teach Us About Design

    Christopher Simmons and Nathan Sharpe of San Francisco-based design firm MINE™ believe that inspiration can be found anywhere, as long as you look for it. To prove this point, they’ve started work on the year-long project “The Message Is Medium Rare,” wherein they will eat one hamburger per week, review it, and then expound on the lesson learned from the experience. The reviews are brilliantly poetic, adding an air of haute cuisine to even the $2 burgers from In-N-Out, but where the project truly succeeds is with the lessons. They serve as a perfect summary of the dining experience with a touch of Zen guidance for all aspects of your life, creative or otherwise. So far, the project is 11 weeks in and shows no signs of losing steam. The creators also promise that a McDonald’s burger will eventually be reviewed, which should be a fun read. Keep up with the burgers at The Message Is Medium Rare and on Facebook. 

  • How to Make Your Own Chocolate Chip Cookie Shot Glass

    Of course we’d all like to try cronut creator Dominique Ansel’s chocolate chip cookie shot glass, but not everyone lives in New York. And not everyone in New York wants to leave their apartment. But just because you’re depressed knowing that the cookie shot glasses are all the way in New York while you’re wherever you are, doesn’t mean you should stick your head in the oven just yet. Plus, your oven is electric not gas, and that’s no way to go. Professional actress and amateur baker Karin Lee has come up with a recipe that even a poor, pathetic soul who would kill themselves over not getting a fancy cookie could follow. So what are you waiting for? Head over to Instructables and get baking. Pour a little vodka and Kahlua in mine, please. Source: Instructables  

  • Man Meal: Loaded Sriracha BBQ Sloppy Joe Fries

    Impress your pals come game day with these nacho-inspired Siracha BBQ Sloppy Joe Fries. The delicious, protein-packed recipe sees a host of goodies such as beef, teriyaki sauce, sliced onion and shredded cheddar cheese chucked over steaming waffle-cut French fries. We recommended washing that down with a bottle or two of ice cold suds.

  • How sound affects the taste of our food [Link]

    Although it may not seem like it, sound can have quite an impact on how our food tastes. Studies have shown that high-frequency noises enhance sweetness while low frequencies bring out bitterness. Will this affect what music we hear while eating out? And will sugar be replaced by sound instead of an endless succession of chemicals that we decide are poisonous every few years?

  • PornBurger Can Turn A Vegan into a Carnivore

    Our new favorite foodie website is a Tumblr dedicated to the art of a good burger. What PornBurger has done is found the perfect formula to visually articulating different delectable variations of the burger into super high quality photos with detailed ingredients noted on each photo. Simple, but effective. I literally just ate a burger before viewing the site and I’m already jonesin’ for another. Each burger is described in elegant detail just underneath the photo, here’s an example of the Dirty Birdy Burger “This is a classic case of a racy burger flown a-fowl: A duck confit burger, scandalously dressed in fried chicken hearts, smothered in fig catsup, and bedded on a creamy spread  of chicken liver pâté. This is certainly one bird you won’t be bringing home to umami and daddy.” Now go. Enjoy all that is the naughtiest burger site on the internet. PORNBURGER

  • In Honor Of National Pancake Day Make This Bacon-Whiskey-Syrup Immediately

    It’s National Pancake Day. You know this. You can go to IHOP and get a batch of freebies or you can make your very own fluffy discs of deliciousness with this incredibly spiked syrup that will make you wonder how you’ve never put the pieces together. A wonderful blend of whiskey, bacon and maple syrup will put all your troubles behind you. This recipe is perfectly acceptable for breakfast, lunch and certainly dinner.

  • Whiskey Barrel-Aged Sriracha

    Anything aged in whiskey barrels is better. Fact. Anything with Sriracha added to it is better. Fact. So when Lisa Murphy founded Sosu Sauces, Kickstarter went crazy. Earning $20,000 in less than two days. Over $70,000 to date. Sosu takes their combined philosophy of using fresh, locally sourced ingredients with the age-old craft of fermentation. Aged with a secret pepper mash in whiskey barrels for between 1-3 months. The sriracha takes on complex flavors from the oak barrels and the natural fermentation process. Each bottle is handcrafted and made in small batches to ensure the most intense flavors. Sosu Barrel Aged Sriracha

  • 74,476 Reasons You Should Always Get The Bigger Pizza [Link]

    The eggheads over at NPR’s Planet Money used the prices of 74,476 pizzas from 3,678 different restaurants around the country to see how much the prices changed with the pizza size. They constructed a handy interactive graph that illustrates just how much you save by going with the larger size. The results may surprise. That 20″ pie for $20? On average you’d have to spend $51 on 8″ pies to get the same amount of food. Now you don’t have to feel so bad for always ordering the biggest pizza, fatso!

  • Ben & Jerry’s Just Changed the Game and There Ain’t no Goin’ Back

    Ben & Jerry are Innovators of a generation. Saviors of summer days and binge eating nights. The dynamic duo of delicious. The Vermont based ice cream company has just changed the game forever. They recently released new ice creams feature a flovor column that runs down the center of the ice cream container. That column is a delicious accent to the ice cream of fudge, caramel or raspberry jam. The flavors to hit and sell out fast are Hazed & Confused, Peanut Butter Fudge, Salted Caramel and That’s My Jam.

  • Man Meal: Chipotle Crusted Pork Tenderloin

      This ain’t yo grandmama’s pork tenderloin. Well, maybe it is if your grandma cooks a bad-ass loin with a serious kick. Next time you have a craving for pork give this recipe a try for a unique blend of sweet and spicy that tastes more impressive than the time it takes to make it.

  • Man Meals: Maple-Glazed Chicken

    Keep warm on the chilliest winter nights with this hearty meal you can make in a pinch. Toss chicken with apples and maple syrup for a delicious dinner that’s ready in just 30 minutes.

  • All Other Smokers are Inferior to This Yoder Smokers Kingman Competition Cart

    The Yoder Smokers Kingman Competition Cart should be all you’re thinking about right now. With a brutal winter sinking it’s teeth into 2/3 of the U.S. the only thing you should have on your mind right now is the thought of a summer BBQ with a cold beer and meat smoked to perfection. With Yoder’s cook-approved Heat Management System, slide out 2nd shelf, square firebox, 304 Stainless Steel front shelf, small footprint, large pneumatic tires and a robust 2-position handle for easy positioning (Enter Tim “the Toolman” Grunt here) all your winter worries will fall by the way side. This behemoth beast of wood burning steel will guarantee you the blue ribbon of backyard BBQs in the summer of 2014. The Yoder Smokers Kingman Competition Cart

  • Pizza That Lasts For Years, Because Science and America

    If there’s one complaint about pizza, it’s that…um…uh…are there any complaints about pizza? Well if you’re a soldier, you’re pizza problem is probably that you can’t just can’t get any. Lucky for them (and all of us, really), scientists at  the U.S. Army Natick Soldier Research, Development and Engineering Center in Natick, Massachusetts have developed a pizza MRE, or meal ready to eat, that can last for up to 3 years without any refrigeration or freezing. Although one of the most requested items, pizza has long thwarted science’s attempts at preserving it due to the moisture in the sauce and cheese seeping into the crust over time, resulting in the most unpopular of pizza toppings, mold and bacteria. But by adding ingredients called humectants that bind to water and by altering the acidity of the sauce and cheese to ward off any nastiness, science has finally come out on top. Soon enough, soldiers (and lazy folks) will be able to tear open a pizza MRE and get a mouth full of America…and 3 year old pepperoni. Source: AP

  • How to Make a Burger Like Earnest Hemingway

    Written in the ink from his own hand, this is Earnest Hemingway’s personal burger recipe. Recently released by the JFK Presidential Library and Museum the typewritten and revised mondo-burger recipe was created then renamed Papa’s Favorite “Wild West” Hamburger by the 1954 literary Nobel Prize winner. Hemingway, known for his cocktails, but also for his appetite, mixes different flavors and spices into this recipe for a flavorful burger with a little bit of a flavor kick. So next time you’re at the grocery store pull up the recipe and evoke your inner “Papa Hemingway”. Don’t you dare substitute lean beef for ground turkey. From Experimenting, Papa’s Favorite Wild West Hamburger There is no reason why a fried hamburger has to turn out gray, greasy, paper-thin and tasteless. You can add all sorts of goodies and flavors to the ground beef — minced mushrooms, cocktail sauce, minced garlic and onion, ground almonds, a big dollop of Piccalilli, or whatever your eye lights on. Papa prefers this combination. Ingredients 1lb. ground lean beef 2 cloves, minced garlic 2 little green onions, finely chopped parsley [sic] 1 heaping teaspoon, India relish 2 tablespoons, capers 1 heaping teaspoon, Spice Islands Sage [sic] 1/2 teaspoon more »

  • How to Eat a Hamburger, According to Science

    You’re eating burgers wrong. Oh you don’t think so? You’re wrong. Dead wrong. Grub Guinea pig and Food Beast founder, Elie Ayrouth took a shot at the traditional manner of consumption and failed thrice. Messy, slippery and a terrible meat to bread ratio. No way to devour a proper burger. Elie did his research and stumbled upon a Japanese game show that went to great lengths to research proper technique, optimizing burger consumption forever. Thanks, science! According to gaming blog Kotaku, a Japanese television show Honma Dekka!? brought on three researchers, “experts in fluid mechanics, engineering, and dentistry–try to figure out the best way to hold and eat a large hamburger.” The research was humorously thorough, apparently featuring a 3D scan of a hamburger that studied how the particles interacted together while holding a large hamburger:

  • A Look Inside The Newest NYC Hot Spot: Tao Downtown [22 Photos]

    The newest hot spot in New York City is Tao Downtown located in the Meatpacking District’s Maritime Hotel. Tao Downtown takes up multiple spaces in the hotel, with a restuarant, bar and lounge on the the ground level; a large main dining area on the cellar level; and a separate lounge spanning the mezzanine and cellar levels. The design features plenty of nods to Asian culture while also resembling a dark, underground hangout. For more information and reservations, visit Tao Downtown. If you go, please bring us back some chicken gyoza. Thanks.

  • How to Make a Grilled Cheese Sandwich With a Hotel Room Iron [Video]

    So you’re at a hotel and you’re hungry but you don’t want to blow a bunch of money on room service of dubious quality: what are you going to do? You could go to the vending machine and load up on vintage Planters Peanut Bars, but the dental bills may negate the savings from not ordering room service. Why not cook your own meal? Using ingredients you can find at any convenience store and the oft neglected iron found in your room, you can make a grilled cheese sandwich by following this video from CrazyRussianHacker. A Russian using American cheese to make a sandwich? Perestroika at its finest!

  • Top Chef Hugh Acheson’s Super Bowl Wings & Cocktails

    The Super Bowl is almost upon us and if you don’t have your food recipes ready in the huddle already, then you just might be in trouble. Enhance your game with these rum-infused recipes created by Hugh Acheson specifically for the Super Bowl. We got the most scrumtrulescent Rum-wings recipe you’ll ever try complimented with a couple of cocktails, because nobody should be sober bowling it. 

  • THESE ARE 33 OF THE BEST, MOST ICONIC AMERICAN FOODS

    Here in the US of A, we take our icons pretty seriously… especially when those icons are covered in cheese and chili. And must-eat foods are a point of pride and jingoism, as everyone proclaims their hometown’s signature dish to be the world’s greatest, even if you’ve never really tried any others.

  • Yuengling Beer + Ice Cream? Yes, Please!

    Back during the dark, sad days of prohibition, Yuengling brewing company, the oldest in the United States, began operating an ice cream business. The ice cream was a hit and even after the end of prohibition in December, 1933, Yuengling’s Ice Cream continued production. But then in 1985, Yuengling broke the hearts of dessert lovers when they ceased production. After almost 30 years of public demand, Yuengling has begun production and plans on having the ice cream back in stores in February. With 10 different flavors to choose from, such as Mint Chocolate Chip, Root Beer Float, and Chocolate Marshmallow, there’s something for everyone. Sorry beer lovers, the Black & Tan flavor is actually made with chocolate and caramel rather than the alcoholic lager and porter combination the name implies. But really, that’s probably for the best. For more info and to see if it’s available near you, check out Yuengling’s Ice Cream.

  • Value Of Dollar In Burgers And Beers [Infographic]

    Lonely Planet’s “How To Land a Jumbo Jet” contains all sorts of useful information presented through 56 infographics. By far, the most useful of these is the visual guide below which illustrates the value of the US dollar in burgers and beers around the world. It’s a tad disheartening. I’ve been watching lots of “Lilyhammer” on Netflix and Norway looks like a great place to visit, but 10 bucks for a fast-food burger?? Guess I’ll just go to the Philippines instead and drink 70 cent beer. 

  • 32 Hot Sauce Recipes to Sting Your Tastebuds (Book)

    Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black-bean soup. Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started $10

  • Uh Oh. NYC Mayor De Blasio Eats Pizza With A Fork

    New York City’s new mayor Bill de Blasio was caught eating his pizza with a fork. Is this even more offensive to New Yorkers than the Donald Trump forked pizza fiasco? The Post, Daily News, Times, Village Voice and Time Out are sure to have a field day with this. Protesters have already begun occupying City Hall with Pizz-ins; sitting in a circle, eating pizza without the assistance of utensils, folding a slice the way it’s meant to be eaten.

  • Man Meal: Spanish Pork Burgers

    Burgers. You can’t go wrong with burgers. Beer, turkey, chicken, heck even veggie burgers aren’t bad if made properly, but pork burgers seem to be the lesser known meat patty. Pork in between two buns is unanimously preferred pulled, but this recipe might just change your mind. This Spanish-themed burger is boldly flavored with sautéed onions, paprika, garlic, and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron. Ingredients 1 tablespoon(s) extra-virgin olive oil 3 cup(s) thinly sliced Spanish onion 3/4 teaspoon(s) freshly ground pepper, divided 1/4 teaspoon(s) salt, divided 1 pound(s) lean ground pork 1 tablespoon(s) finely chopped Spanish green olives, such as Manzanilla 2 teaspoon(s) minced garlic 2 teaspoon(s) Pimentón de la Vera (see Shopping Tip) , or Hungarian paprika 1/4 cup(s) reduced-fat mayonnaise 2 teaspoon(s) freshly grated lemon zest 1 tablespoon(s) lemon juice Saffron (see Ingredient Note) 1/4 cup(s) shredded Manchego or Monterey Jack cheese 4 whole-wheat hamburger buns, toasted 2 whole jarred Piquillo peppers (see Shopping Tip) , or jarred pimientos, halved lengthwise Directions Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half. Preheat grill to medium. Place the chopped onion more »

  • You’re Eating Wings Wrong. Brandi Milloy & Food Beast Make it RIght.

    As evolution goes, progress is inevitable. The consumption of eating chicken wings is no different. For years, the staple snack synonymous with sports food has been eaten by the discretion of the wing eater. Well the game has changed. Forever. The scientists over at Food Beast’s applied food science division have devised an economical method for taking down wings by removing the bone completely. Brandi Milloy gives a step by step breakdown anyone can achieve with flawless results.

 
 
 
 
 
 

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