Posts Tagged ‘food’

Unilever Sues Over ‘Mayo’

November 14, 2014

Unilever Sues Over 'Mayo'
Hellman’s mayonnaise is suing the maker of egg-less sandwich spread Just Mayo for calling its vegan product “Mayo.” “Under federal regulations, common dictionary definitions and as consumers understand it, ‘mayonnaise’ or ‘mayo’ is a product that contains eggs,” according to the “false advertising”complaint. “That ingredient does not exist in Just Mayo.”  Unilever, the parent company of Hellman’s, is also owner of Best Foods Real Mayonnaise, and Just Mayo has taken market share from both. Hampton Creek, maker of Just Mayo, isn’t worried, and is counter-suing. Celebrity chef Andrew Zimmern started an online petition against Hellmann’s claim, calling Unilever a “bully.”

Unilever probably won’t sue ORS, maker of “Hair Mayonnaise.” That black haircare product contains olive oil and egg powder.

More:

“Hellmann’s Maker Sues Company Over Its Just Mayo Substitute Mayonnaise,” Stephanie Strom, New York Times

“Mayo mess calls sandwich spread into question,” Lee Brodie, CNBC

“Big Mayo Vs. Little Mayo: Which Brand Has Egg On Its Face?” Allison Aubrey, NPR

“Start-Up Aims to Replace Eggs with More Sustainable Vegetable Proteins,” Rachel Feltman, Scientific American

Update:

“Big Mayo Wants You to Know There’s Only One Way to Make Mayo, Dammit,” Rowan Jacobsen, Mother Jones

“Mayonnaise Manufacturer Sues ‘Mayo’ Maker: On Definitions, Sustainability and Start-Ups,” Maryn McKenna, National Geographic blog

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Photo by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com  Note: Product pictured is not made from hair.

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National Sandwich Day

November 3, 2014

National Sandwich Day
November 3rd is National Sandwich Day, maybe because the 4th Earl of Sandwich was born in November. The Earl’s birthday is generally listed as November 13th but that might be an old (Julian) calendar date for what we call November 4th today. Anyhow, consider eating stacked slabs of bread with stuff between them today.

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Fast Food

October 9, 2014

Fast Food

“It’s no coincidence that fast-casual restaurants are on the rise; we don’t even have time to eat anymore.

Nor, it seems, does anyone have time to cook. The publishing world has created a whole genre of cookbooks designed to help the harried put food on the table during a workday that seems to end only when head hits pillow.

Now one of the most influential and prolific voices in food has joined a crowded field of meals-in-minutes celebrities: New York Times columnist and author Mark Bittman has just released How to Cook Everything Fast: A Better Way to Cook Great Food  (Houghton Mifflin Harcourt, $35), the fifth in his series of dense, recipe-rich tomes that place an emphasis on food preparation, not food-porn photos. ‘Fast’ spans more than 1,050 pages, most packed with recipes (approximately 2,000 of them, including variations), techniques and tips for working smarter in the kitchen.”

– “Mark Bittman’s ‘How to Cook Everything Fast,’ reviewed,” Tim Carman, Washington Post

Related:

“The Truth About Home Cooking,” Mark Bittman, TIME

Mark Bittman will talk about his new book with Joe Yonan on Saturday, October 11th at 7 PM at GWU’s Marvin Center (tickets here). He’ll also be at the Dupont Circle Freshfarm Market Sunday morning at 10 AM.

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

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Perfect Pizza Through Science!

October 8, 2014

Perfect Pizza Through Science!

Researchers at the University of Auckland (in partnership with Fonterra, the world’s largest dairy products exporter) used a machine to measure the integral elements of possible pizza ingredients as precisely as possible, and then published a paper about it in the Journal of Food Science. … ‘Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality.’”

“For cheese to brown, the paper explains, it needs to lose moisture first. For the moisture to evaporate, blisters need to form, because where they lift the surface of the cheese, free oil can run off and expose the surface to raw heat. And for a blister to form, steam needs to collect in a pocket and push up the cheese.”

“This is why mozzarella makes for good browning. First, it doesn’t have much free oil. Second, it is very elastic. Third, it contains a lot of moisture. So steam pockets form easily, which create healthy blisters, which quickly expose the surface to browning.”

– “Here is the recipe for perfectly browned pizza cheese as established by science,” Sonali Kohli, Quartz (links added)

More:

“Science Crowns Mozzarella The King Of Pizza Cheese,” Maanvi Singh, NPR

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Paula Deen’s ‘Comeback’ Makes No Splash

October 5, 2014

Paula Deen's 'Comeback' Makes No Splash
Disgraced Food Network star Paula Deen rolled out her new online video network last week and no one noticed, despite her best efforts. Much of  the new “network” content consists of reruns of Ms. Deen’s old cable shows. The price of entry: $9.99 a month, $119.88 a year (not including butter).

More:

“The Future of Cheesecake Will Not Be Televised: Paula Deen Moves Online,” Felix Gillette, Businessweek

“Paula Deen Documentary and $10 Reruns Coming to New Network,” Khushbu Shah, Eater

“Paula Deen Is Still Apologetic and Very Confused,” Daniela Galarza

“The Leftovers,” Taffy Brodesser-Akner, Medium

“Steve Harvey Recruits Paula Deen to Teach Culinary Arts,” Natelege Whaley, BET News

“What’s Really Behind That Crazy New Paula Deen/Steve Harvey Partnership,” Holly Eagleson, Takepart

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Best Burger in North Korea?

September 3, 2014

Best Burger in North Korea?

In Pyongyang, Kim Jong-eun did a stately pleasure dome decree … and built a goofy water park.  A hamburger at Munsu Water Park will cost you $76.00. You want fries with that?

Elsewhere, the UN Food Programme continues to provide nutritional assistance to North Korea’s starving women and children.

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Eating Leftovers

August 12, 2014

Eating Leftovers

“Chilaquiles: The best thing you can do with leftover corn tortillas, or one of the best, at least. You fry the tortillas until they are crisp (unless you made chips with them, in which case they are crisp to start with); broil the tomatillos, whizz them in a blender and simmer them; fold the tortillas into the sauce and let them soften; and add chicken, if there is any in the fridge. In my house we eat them for brunch, with a runny egg on top, though not often enough.

I was scraping the last smears of sauce from my bowl when it occurred to me that, though I think of chilaquiles as an odd regional one-off—something that makes Southwestern friends hungry and Yankee ones puzzled—they actually belong to a long tradition: recipes that use old bread, or bread’s local equivalent.

Think about it. In Italy, there’s pappa al pomodoro, a chunky soup of tomatoes, oil and stale bread. In Lebanon, fattoush, a salad of chopped tomato, cucumber, dry shards of pita, sometimes greens. In Thailand—most of Asia, in fact—there’s fried rice, made with previously cooked rice, never fresh; and across the same crescent, there’s okayu or congee or jook, rice porridge. In France, pain perdu, what we think of as French toast. In England, bread pudding.”

– “La Cuisine Des Perdus: The Art of Eating Old Stuff,” Maryn McKenna, National Geographic blog

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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Fries & Faith, Burgers & Bibles

July 27, 2014

Fries & Faith, Burgers & Bibles

McDonald’s gives you toys with their fast food; In-N-Out Burger gives you the Bible. They don’t shove it down your throat, they write it on their burger wrappers. Here’s the menu:

Burger and cheeseburger wrappers - Revelation 3:20

Soda cups – John 3:16

Milkshake cups – Proverbs 3:5

Double-Double wrapper — Nahum 1:7

Fry Boat – Proverbs 24:16

So if you need inspiration, drive thru and get a Double-Double and a shake. And if you’re vegetarian or broke, look for the snappy In-N-Out logo in all that roadside litter.

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China: Musty Meat at McDonald’s?

July 21, 2014

China: Musty Meat at McDonald's?

McDonald’s in China has stopped using meat from a local supplier after Shanghai authorities halted the firm’s operations over food safety concerns. The meat processor is suspected of supplying meat well past its due date and mislabeling it. KFC and Pizza Hut in China have also stopped using products from the supplier, Shanghai Husi, which is owned by OSI Group of Aurora, Illinois.

More:

“Yum, McDonald’s in Shanghai food safety investigation,” Engen Tham and Adam Jourdan, Reuters

“KFC, Pizza Hut, and McDonald’s are hit with a new China food scandal: expired meat products,” Lily Kuo, Quartz

“China’s latest fast food scandal: McDonald’s, KFC and Pizza Hut sold expired meat,” Lindsay Abrams, Salon

“China food scandal spreads to Japan as Burger King, Starbucks admit using tainted supplier,” Reuters via South China Post

Updates:

“Five held in China food scandal probe, including head of Shanghai Husi Food,” Brenda Goh and Paul Carsten, Reuters via 7 News/AUNews Yahoo

“Using expired meat in China was allegedly company policy for a US-owned supplier,” Lily Kuo, Quartz

“McDonald’s Japan Stops Sourcing All Chicken From China,” Chang-Ran Kim and Chris Gallagher, Reuters via New York Times

“McDonald’s China plans to continue using scandal-hit meat supplier OSI Group,” Nectar Gan, South China Morning Post

Further Updates:

“McDonald’s Food Supplier OSI Recalls Shanghai Products,” Liza Lin, Bloomberg News

“Some Chinese McDonalds are only selling fries and drinks due to a meat recall,” Lily Kuo, Quartz

“Fast-Food Scandal Revives China’s Food Safety Anxieties,” Anthony Kuhn, NPR

“McDonald’s Pulls Meat From China Restaurants,” Liza Lin, Bloomberg News

“Yum says China food safety scare hurting KFC, Pizza Hut sales,” Sruthi Ramakrishnan, Reuters

“Carving Out New Standards After China’s Fast Food Meat Scandal,” Zhang Yun, Economic Observer via Worldcrunch

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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Competitive Eaters

June 23, 2014

Competitive Eaters

“The history of competitive eating dates back to the 13th century. According to Norse myths, the god Loki and his servant participated in an eating competition that was only won after the servant ate his plate. Roman emperor Vitellius once served more than 7,000 birds at a feast. American railroad tycoon ‘Diamond’ Jim Brady was known for regularly chasing a typical dinner of seven lobsters with two pounds of bonbons for dessert. And then there was Eddie ‘Bozo’ Miller, considered by some to be the greatest eater ever. According to his obituary in the Wall Street Journal, in his heyday, Miller existed on a daily diet of 25,000 calories, and in 1963, reportedly ate 27 two-pound chickens in one sitting. Organized competitive eating, however, is a relatively new phenomenon.”

– “Why would someone eat 50 hot dogs?” Robert Pursell, PBS Newshour

UPDATE:

“Appetite for Destruction: Megatoad Is the Future of Competitive Eating,” James Montgomery, Rolling Stone

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length

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