I know they say you can deep fry anything, but it's not an expression I took literally. Then I find out you can deep fry booze and well, there's little room for milder interpretations. Collingwood's Bendigo Hotel appears willing to stick all sorts of spirits into the deep fryer, with its latest concoction involving tequila.
Tagged With food
If there were no societal or cultural pressures to not eat human meat, would it even be good? We're not talking about taste and texture, but rather health and nutrition. Perhaps craving a slice of a particularly delicious-looking friend, AsapSCIENCE decided to tackle the issue in less than four minutes.
Mike Pelletier's short film Still Life looks nothing like the classical paintings of bowls of fruit and flowers you'll find in a stuffy art gallery. Using hyper-realistic computer animation, Pelletier's film instead features fruits, vegetables, and breads that look like they're secretly balloons as they deflate and then fill back up with air.
Soylent, a substance, is about to be everywhere. A team of queasy venture capitalists just invested $US50 million ($67.5 million) into the company. This, despite the fact that Soylent is perhaps best known for lying about its ingredients and giving people fits of relentless vomiting and uncontrollable diarrhoea.
Barbeques come in all shapes and sizes, some less practical than others. But if you want to impress at your next sci-fi themed soiree, this TIE fighter-shaped unit would certainly fit the bill... if you could by it in Australia (well, easily anyway). Still, that doesn't stop us admiring its awesomeness.
Impressed by late-night infomercial ads for blenders that can hack and slash through ice, nuts, and rocks? They might as well be primitive neanderthal tools compared to NightHawkInLight's latest creation, which can turn potatoes into slivers and cabbage into coleslaw in the blink of an eye.
Video: 'Tis the season to consume chocolate effigies of bunnies, chicks and gigantic eggs. But given the choice, we'd much rather rifle through all that fake plastic grass in our Easter baskets to discover this incredibly detailed solid chocolate Baby Groot. Although, we'd be too impressed to devour it.
Video: Thanks to YouTube, the easiest way to score your 15 minutes of fame is to buy an expensive machine, master its capabilities, and film yourself using it. Some go with high-speed cameras, while others go with hydraulic presses. William Osman, on the other hand, went the laser cutter route, and used one to make a hauntingly detailed ham and cheese bust of Vin Diesel, because the unyielding terror of human ingenuity never fails to disappoint.
Video: After apple pie and baseball, it's hard to think of anything more American than giant weapons and fast food. So Steve Calvert, from YouTube's Green Beetle channel, combined the two, using beer, bacon and French fries to forge a "'Murica!" knife that promises to at least make the country's kitchens great again.
A San Francisco startup plated some fairly familiar dishes at a tasting yesterday, like fried chicken with collared greens and duck l'orange. But these meats didn't come from gutted bird corpses. They were all lab-grown, and our lab-grown meat experts are bummed we were not invited to taste, too. Not that we would have been able to go or anything, we're very busy. But come on, guys!
No matter how you cut it, robots are slowly replacing humans in labour-intensive jobs. We're used to this fact in manufacturing — say, putting cars together — but our mechanical friends are finding there way into more, uh, organic positions, such as the the humble burger chef. Yes, Miso Robotics' "Flippy" has his eye on your gourmet brioche buns.
The Svalbard Global Seed Vault in the Arctic Circle has received a major deposit of nearly 50,000 seed samples from around the world, bringing the total number of seeds stored at the remote facility to nearly one million. This latest deposit — one of the largest ever — is a critical step in ensuring global food security at a time when the world's climate and geopolitics seems precarious.
Eating sushi is as much an art as making the Japanese delicacy. When it comes to enhancing the flavour of sashimi or nigiri you're not supposed to just drown your sushi in soy sauce. A light dip is all you need, and these wonderful Star Wars soy sauce dishes will make it easy to know when you've portioned out the perfect amount.
There could be a future where we eat incredible, sustainable, engineered foods — 3D-printed or lab-grown meals, chemically optimised to unleash the perfect combination of flavour and nutrients to fit our bodies and our tastes. Better tasting hot dogs with harmful fats removed! Healthier snacks with accurate expiration dates! Or, we can continue on our present path, and we will keep eating the same foods we always have, including foods that make us sick and obese. And if the United States would like a say in the future of food, the government and the people need to start paying attention to food scientists.