The Daily

Dec 14
109

ourglobalkitchen:

Each year, about 414 pounds of food is discarded for each person in the United States at home, in stores, and in restaurants. This installation in Our Global Kitchen represents the 1,656 pounds of food that is thrown away by a family of four.
And this is just consumer waste—even more food is lost on farms and in processing and transportation.
© AMNH/D. Finnin

That’s a lot of food!

Each year, about 414 pounds of food is discarded for each person in the United States at home, in stores, and in restaurants. This installation in Our Global Kitchen represents the 1,656 pounds of food that is thrown away by a family of four.

And this is just consumer waste—even more food is lost on farms and in processing and transportation.

© AMNH/D. Finnin

That’s a lot of food!

Dec 09
62

There’s nothing like a hot drink on a cold day. Why not try our special hot toddy recipe with a sweet surprising twist?

Dec 08
59

Care for a Crap-accino?

Coffee made from elephant dung actually sells for $50 a poop, er, pop at some luxe hotels.

Black Ivory Coffee, which was launched last month at luxury hotels in Thailand, the Maldives and Abu Dhabi, sells for a whopping $50 a serving, or $500 per pound.

But more noteworthy than the inflated price is the curious process behind this exotic new brew, which involves pure Arabica beans being eaten by elephants and then plucked a day later from their dung, resulting in what some say is the world’s smoothest cuppa.

“When an elephant eats coffee, its stomach acid breaks down the protein found in coffee, which is a key factor in bitterness,” said Blake Dinkin, who has spent $300,000 developing the coffee. “You end up with a cup that’s very smooth without the bitterness of regular coffee.”

Nov 28
63

Yikes! A new study found that grapefruit can be deadly when paired with certain prescription drugs.

Potentially dangerous ones include common cholesterol-reducing medications, such as Zocor and Lipitor, and blood pressure medications such as Nifediac and Afeditab.

Nov 27
77

Restaurants are apparently really, really filthy. Seats are the germiest surface in a restaurant, followed closely by menus and lemon wedges, according to an undercover investigation by ABC News.

What’s so gross about lemon wedges, you ask?

Many restaurant and bar workers grab lemons with their bare hands, reaching in again and again without gloves or tongs. If they do not wash their hands thoroughly after using the bathroom, the germs spread.

Nov 25
69

Think bubbly wine gets you drunk faster? You’re right — and here’s the science why.

Nov 22
18

Here’s what to do with all those Thanksgiving leftovers:

Turkey
Save-ability: 4.8
Likelihood of excess: 4.3

Storage tips: Tupperware will keep your sliced turkey fresh for sandwiches. Don’t toss the carcass, though. Make stock with it instead. Break it down and put it in a pot of water with onions and any spare aromatics (rosemary, sage, oregano). Bring it to a boil, then simmer for one to two hours.

Secondary uses: Many prefer the open-face sandwich with mashed potatoes and gravy, but why not go deli style? Get fresh rolls, good cheddar and smoked bacon. Call it the Thanksgiving Club.

Mashed potatoes
Save-ability: 3.8
Likelihood of excess: 3.2

Storage tips: It’s best to leave it in the vessel it was served in. No need to fuss with transferring the sticky starch to Tupperware. Saran wrap over the top will do the trick.

Secondary uses: If you’re feeling ambitious, you can make turkey pot pie. Buy a premade pie tin and mix any leftovers you have, from potatoes and gravy to peas and corn, then bake at 350 until it’s crispy.

Stuffing
Save-ability: 3.9
Likelihood of excess: 3.3

Storage tips: The key is not how it’s stored, but how it’s reheated. Before you nuke it or warm it up in the oven, add some unsalted butter, turkey stock or a little bit of gravy to keep it moist.

Secondary uses: If you’re making turkey pot pie, it works wonders as pie crust piled on top. Other uses include, but are not limited to, open-face sandwich, dollops pan-fried in olive oil and the old-fashioned cold late-night snack.

More here.