A post on ‘The Dark Side of Greek Yoghurt’… Hahahahahaha! Wait… You’re not kidding? No, and it’s not the Yoghurt, itself, that’s the problem. Apparently, there’s a byproduct from its production that is posing disposal problems for manufacturers. And ecology advocates are speaking out.
I am well aware that it’s just wrong for a foodservice professional to say so, but the much-maligned Five-Second Rule about the safety of food dropped on the floor has been vindicated – at least in part – by UK researchers who recently performed some simple but elegant experiments…
They’re at it again! Another nutty, hot pepper-lovin’ Brit pub owner has unveiled a supercharged burger he claims – with pride – is Britain’s spiciest. He also claims it has sent five people to hospital! And he’s still selling it. And people are apparently still buying it. Who’s crazier? The Cooks or the diners?
Seems some scientific types have cracked the hot pepper genome. That, they say, means that, through genetic engineering, we might be able to create even-hotter peppers than Nature and some determined cross-breeders have already wrought. But do we really need them?
What Pizza lover has never faced the conundrum of what size pie to buy? How do you know you’re getting your best buy per slice? Well, National Public Radio in the States has conducted an exhaustive survey and come up with what looks like a definitive answer!
So I just about fell out of my chair when I came across this blog post about how dried algae powder is going to be ‘the food of the future’. It’s got tons of Iron and lots of other vitamins and minerals, and bags of protein. So why are we not all scarfing it down by the bucketful?