Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Salmon vodka; tipping for takeout; stovetop of the future; E=Mc-Nugget

Reported by www.boston.com:
The release of Alaska Smoked Salmon Flavored Vodka comes about a year after the Seattle-based Black Rock Spirits introduced a bacon-flavored vodka. Both savory spirits were intended to complement Bloody Marys, but are finding wider uses among mixologists.

Reported by http://www.chow.com/stories/12199
You should tip for takeout, because filling your order takes work. Someone has to take your order over the phone, and that order could be an extra-crispy, extra-sauce, half-anchovy sausage pizza—in other words, complicated. Or worse, it could be vague: “Yeah, I don’t have your menu in front of me, but do you have, like, a tofu in peanut sauce type dish?” Assembling the order is more trouble than many people realize, says Patrick Maguire, who has worked in the restaurant industry for 10 years: “You have to accommodate any special requests, like ensure any dressings are on the side, and package the whole thing up properly.”

Reported by http://www.thefoodpeople.co.uk:
Henrik Otto, Senior Vice President of Design at Electrolux, has presented a new kitchen concept at the Swedish Museum of Architecture. ‘Heart of the Home’ is an intelligent, amorphous,
interchangeable cooking surface that adapts to user needs.
When using the product you place your ingredients on the surface. The appliance analyses the ingredients and presents a list of recipes. After deciding on a recipe, the user marks an area with his hand to determine how large the cooking area should be. Then the desired depth of the surface is created by pressing the hand against the malleable material. After achieving the required width and depth it’s just a matter of setting temperature and time with a touch.

From Steve Martin’s “How to fold soup”:
First prepare the soup of your choice and pour it into a bowl. Then, take the bowl and quickly turn it upside down on the cookie tray. Lift the bowl ever so gently so that the soup retains the shape of the bowl. Gently is the key word here. Then, with the knife cut the soup down the middle into halves, then quarters, and gently reassemble the soup into a cube. Some of the soup will run off onto the cookie tray. Lift this soup up by the corners and fold slowly into a cylindrical soup staff. Square off the cube by stuffing the cracks with this cylindrical soup staff. Place the packet in your purse or inside coat pocket, and pack off to work.”

Reported by CNN:
CNN investigated the differences after receiving a blog comment asking about them.
American McNuggets (190 calories, 12 grams of fat, 2 grams of saturated fat for 4 pieces) contain the chemical preservative tBHQ, tertiary butylhydroquinone, a petroleum-based product. They also contain dimethylpolysiloxane, “an anti-foaming agent” also used in Silly Putty. By contrast, British McNuggets (170 calories, 9 grams of fat, 1 gram of saturated fat for 4 pieces) lists neither chemical among its ingredients. “I would certainly choose the British nuggets over the American” says Ruth Winter, author of “A Consumer’s Dictionary of Food Additives.” McDonald’s says the differences are based on the local tastes: In the United States, McNuggets are coated and then cooked, in the United Kingdom, they are cooked and then coated. As a result, the British McNuggets absorb less oil and have less fat.


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