Restaurants are becoming more allergy friendly and catering to more dietary restrictions by the day, which means people will all sorts of different diets have more choices available when they eat out.
But it's still pretty hard for vegans to find vegan-friendly options at fast food restaurants like Wendy's, Arby's and McDonald's, so Rhett and Link decided to tackle the problem head on by creating their own vegan fast food creations on this episode of Good Mythical Morning.
You might get away with filling an Easter basket with boiled eggs and Peeps if your children are young, but adults are much more discriminating in their Easter treats. Ranker compiled results from over 13,000 online voters to determine the best Easter candies. Cadbury Eggs took three of the top five slots, but did not make #1. The overall results are:
The list ranks 27 different Easter-themed candies. You can sort results by sex, generation, and region and get somewhat different results, but Reece's Peanut Butter Eggs stays at the top for all of them. -via Uproxx
Making s'mores out of Peeps is the true fusion of spring and summer confections. You can do that without even going outside with the Peeps S’mores Skillet Dip! A hot cast iron skillet under a broiler replaces a campfire, and a rainbow of Peeps provide the eye candy. That won't last long, as you swish a roasted, melty Peep with the melted chocolate using a graham cracker. Or maybe a fork, if you want a neater s'more. Since Easter is the last of the candy holidays until Halloween, you might want to stock up on Peeps so you can have this again and again. Get the complete recipe, with a video, at Hello Giggles. -via Pee-wee Herman
Garfield, the fat cat of comics and movie fame, always craved lasagna. Andrew Rea shows us why that lasagna was so delicious in the latest episode of Binging With Babish. The good news is that Garfield doesn't have to appear in this cooking video, so he doesn't.
All the parts of this lasagna are hand-made before they are assembled. J. Kenji López-Alt's recipe for Ragu Bolognese is at Serious Eats. To see Brad Leone make the ricotta cheese, see his video. The instructions for homemade pasta is in a previous video by Andrew Rea. I can guarantee that after going through all this for a pan of lasagna, the cat is not getting it. -via reddit
Workers sometimes find it hard to leave their desks and eat lunch, so they have to come up with clever ways to fix themselves a meal at their workstation without pissing off the boss or burning down the office building.
But instead of buying a tiny microwave or using warm sink water to make noodles food vlogger Xiao Ye, aka Miss Yeah, came up with the most clever desktop cooking hack I've ever seen, turning Pepsi cans and some rubbing alcohol into a mini stove.
She then cooked up a bowl of bean sauce noodles using one very, very long noodle, some fresh veg she stole from the company fridge and some other ingredients she just happened to have in her desk.
Cheetos are far from gourmet food products, and yet cheesy crackers and cheese platters can be quite fancy so maybe the only thing holding Cheetos back from being considered fancy foods is a gourmet makeover.
With better ingredients and lots of experience creating gourmet versions of favorite snack foods Bon Appétit's Claire Saffitz definitely had what it takes to create a Cheeto for the sophisticated foodie. And her gourmet Cheetos look more delicious than the original!
The Face Licker is a custom-made lollipop made to look like your face -or the face of someone you'd like to lick. Firebox offers to use a photograph that you send them and create a life-size replica by hand in delicious tutti-frutti hard candy. It's $57, but if you've got that kind of money, it would make a great gift. You won't get one in time for Easter, however. If you're going to buy a Face Licker for me, send them a picture of Robert Redford, circa 1970. -via Mashable
Have you ever watched a video online and wondered "why the f%$k did somebody make this f$%king video? LIKE SERIOUSLY WTF?!?!?!" Yeah, of course you have.
We've all come across a video at one time or another which has left us completely puzzled and wondering why someone would make such a thing, let alone upload it to YouTube, and most of these videos are presented without explanation.
But this bizarre and disgusting video by Joe Philippus was actually created with a purpose in mind- to gross out his buddy:
One of my best friends has a completely irrational fear of mayonnaise. I was bored one afternoon while my wife was at work, so I decided to make him a tribute video.
Real ramen heads don't give a crap about slurping, and many Japanese ramen chefs consider slurping to be a compliment, but if you're forced to eat ramen around people who don't appreciate a good slurp you may need to eat quietly.
Or better yet grab one of these "Otohiko" noise canceling noodle forks and slurp away with impunity! The Otohiko noodle fork was created by Nissin to battle "noodle harassment" by drowning out the sound of slurping with music:
Do you know an international issue “Noodle Harassment”? People say that the slurping noise Japanese people make when they eat noodles makes people from abroad uncomfortable. …The moment that the high powered directional mic equipped on the fork detects the sound of noodles slurping, it transmits that signal to a dedicated app installed on a smartphone, using short wave radio communication. Sound is then emitted from the smartphone to camouflage the noodle slurping noise.
The refreshing properties of frozen pickles should not be new to Neatorama readers. We've posted about pickle sickles, pickle soda, and Kool-Aid pickles. Every day, more people find out that they're not the only one who takes a sip of juice from the pickle jar occasionally. That habit goes nationwide this summer, when Sonic Drive-ins roll out a new flavor in their extensive slush menu- pickle juice slushes!
We tasted the drink at Sonic’s headquarters in Oklahoma City, and it’s surprisingly delicious (and makes a good accompaniment to burgers and/or tots and/or corn dogs.) Sweet and tangy, the bright brine compensates for the over-savoriness you might have been worried about. You won’t understand why, but you’ll keep going back for more sips, likely until it’s all gone. Our only gripe is that the slush is a bit too sweet, as if overcorrecting for the acidity, but maybe this is what has to happen for America to acclimate to—and embrace—pickle-flavored soft drink.
Foodies often have a particular dish, ingredient or dessert that reminds them of their childhood, and whenever their senses are treated to the comforting sight, smell and taste of that familiar food all feels right in the world again.
For food vlogger Li Ziqi that childhood fave food is crispy fried noodles, a dish which she lovingly prepares in this meditative video recipe that showcases the time honored tradition of preparing food from scratch.
Just because Pi Day has come and gone, that doesn't mean you can't make a pie this weekend. Right now, I have inspiration and some blueberries in the house ready to go. Lauren Ko makes beautiful pies that have to taste as good as they look. Her pies get intricately-designed upper crusts and her tarts feature mosaics of cut fruit in geometric shapes.
Sometimes a cup of hot tea seems to warm both your heart and soul, as the relaxing wave of warmth soothes your spirit and calms you from within.
Those who find comfort in a cup of tea tend to stick with their favorite varieties and flavors as they're a reliable source of comfort and a familiar taste.
But if they would just step out of their comfort zone a bit they would find a world of amazing hot teas out there to try- like Royal Milk Tea, which is made with Ceylon, Assam and Darjeeling, milk and sugar.
You may have heard the name Yerba Mate and wondered what the buzz is all about. Well, according to one site it has the “strength of coffee, the health benefits of tea, and the euphoria of chocolate" all in one beverage.
This South American staple has been taking the tea drinking world by storm, and even though the process of drinking Yerba Mate is a bit odd don't worry! It's a wonderful experience for tea drinkers, as long as you can handle a caffeine kick:
This slightly bitter drink is made by pouring hot water over dried leaves and twigs from the yerba mate plant. The tea is typically brewed in a gourd or gourd-shaped container and drunk through a metal straw called a bombilla. If you’re invited to drink yerba mate in Argentina or Uruguay, it’s polite to drink it as is, but if you’re brewing your own at home, it’s fine to add a little honey or sugar.
Every day people head to the grocery store to buy their favorite foods blissfully unaware that they're being sold a bunch of mislabeled lies.
They're told the wine they purchase is aged in oak caskets when some wineries are simply adding wood chips and shavings to the wine, which is actually being made in steel vats to cut costs.
Even worse- winemakers are adding a substance called "Mega Purple" to their wines, and Mega Purple is basically just concentrated grape juice.
It's a grape concentrate, or slurry, which big wine labels add to underwhelming red wine to intensify the flavor and color and sometimes even to mask spoilage. It's estimated that over 25 million bottles get spiked with Mega Purple on a yearly basis. Many wineries rely so heavily on it that they have their own reverse-osmosis machines which let them make their own concentrates by extracting the alcohol from their s#%tty wines to pump up slightly less s#%tty wine. Yummy.
There is still plenty of real wine made the old fashioned way available at your local grocery store, but the fish they're selling is nothing but a big flippin' lie- because most of it is intentionally mislabeled.
Here's a chart that shows what you're actually getting when you buy fish at the grocery store:
Inside that textured green skin, it’s ripe with mystery. It’s an “evolutionary anachronism.” It’s not a vegetable, and not exactly your typical fruit. It’s an acquired taste that most Americans still resist. Meet the avocado.
HAVING A BALL
The avocado came from South America, so it’s not too surprising that the Nahuatl language of the ancient Aztecs gave us its name, derived from ahuacatl. Besides referring to the fruit, the word had another meaning: “testicle,” which also isn’t too surprising, considering the fruit’s shape and texture. Although “guacamole” doesn’t really sound like “avocado,” the two words share a root: Guacamole comes from the Nahuatl ahuacatl-molli, which means “avocado sauce.” (The fact that it also means “testicle sauce” is probably not something we want to dwell on.)
BEEN THERE, DUNG THAT
Biologists suggest that it’s a lucky accident the avocado is still with us, because it evolved to fill a niche in an ecosystem that went extinct eons ago. As with many fruits, the avocado developed as a mutually beneficial trade-off with animals. The tree provides tasty food, but there’s no such thing as a free lunch- the plant’s price for its fruit is mobility for its seeds. How does that work? The seeds of the fruit are typically small enough to pass through the digestive systems of the animals that eat it. The seeds are often bitter, sometimes even toxic enough to cause nausea. So animals rarely chew them more than once, but instead learn to swallow them whole. The seeds exit the digestive system intact, as waste, and end up planted in the animal’s nutrient-rich dung.
There’s no reason to believe that the avocado was an exception to this rule. It’s unlikely that the plant species’ survival was ever meant to depend on humans poking its seed with toothpicks and suspending it in water to get it to sprout. But that begs the question: What animal in South America is big enough to eat a avocado whole and poop out its oversize pit?
