Food and Technology Join Forces: the Future of 'Technofoodology'
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Will robots replace human chefs? Are we gonna go out for dinner with self-drive cars provided by the restaurants? The food-oriented scenarios of technology.
Okay hi! It’s basically officially summer so let’s just start doing the whole baked beans thing. Because it’s time! It’s really time. Even if you are making them for yourself. You’re worth the good beans, I’m telling you. If you’ve been here long enough you may remember when I didn’t even like these summer favorite beans. Times have changed! Years ago I made these bourbon beans and they hooked me. Seriously, hooked me! They turned me into a baked bean lover and now I’m convinced that no outdoor cookout, barbecue or summer meal is complete without a side of baked beans. Now. While I do really love these slow cooker bourbon baked beans , this here is the recipe I’ve found myself making more often for the last few years. Probably since I’ve had kids and had a little less time on my hands. Also, I should warm you that it’s kind of semi-homemade. I mean, it’s definitely semi-homemade. Not kind of. But they are so easy! While my slow cooker beans recipe...
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali...
In Our World, Before & After , we're asking our favorite culture writers, cooks, and home/design experts, to describe how life will be different after COVID—with essays on cooking and being at home, the new ways and foods we’ll eat, plus travel guides (both real and imagined). The best meals I have ever made are the ones I make up in my head. I spend a lot of time pottering around up there in the dusty recesses of my mind: I rehearse earth-shaking put-downs; I wonder how I’d explain things like bootcut jeans to an alien (how could an alien ever understand how a couple of inches around the ankle could change your trousers’ entire cultural DNA?); I hash out the details of my dream career du jour—pastry chef one day, psychiatric nurse the next. I date women soccer stars! I skateboard! But most of all, I cook. Read More >> from Food52 https://ift.tt/2Uzs9Rt
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