You may have heard that Pizza Hut has created a cheeseburger-pizza hybrid called the "Crown Crust Pizza," which is only being sold at franchises in the Middle East. While American foodies may be put off by the melding of these two dishes, NPR's food blog, The Salt, gets behind why it's more acceptable to a Middle Eastern audience.
Many foodies have decried it as a "culinary abomination," "a sign of the apocalypse," or proof that America is finally losing its monopoly on gluttony. A reviewer at Serious Eats, who tried the Crown Crust in Dubai, wrote: "There seems to be no rational explanation as to why this pizza was created."
Fuchsia Dunlop at The Financial Times has the story on an ongoing scientific project surrounding the relationship between metals and taste. The most recent culmination of the project was a seven course meal of delicately spiced Indian food served alongside spoons with different metal coatings at Quilon, the Michelin-starred restaurant in London. Materials scientists, culinary mavens, and psychologists thoughtfully sucked on their spoons throughout the meal. Suffice it to say, the results were fascinating, and may make you think twice before you set the table at your next dinner party
Read the article at ft.com
Cornell Food Science researchers have unveiled their newest creation, Big Red Cheddar, which will be sold at the college and incorporated in the menu at the school's dining facilities. This is Cornell's first original cheese, and there are big plans afoot for its future distribution and sale:
“Our target aging period is six months, so we had to wait it out, all the while flipping cheese every four days for even aging,” Ralyea said. “We looked at various bacterial cultures and their nuances: benefits, drawbacks, culture characteristics and how they react over time during aging.”
As to what is special about the new aging process, Ralyea called it “the ‘top secret’ secret behind Big Red Cheddar.”
In addition to creating the cheese itself, the team behind Big Red Cheddar has also begun creating business model for distributing the cheese. Chinavanichkit was responsible for developing the project’s business plan.
This easy but elegant salad has the ultimate balance of flavors: sweet honey-roasted pears, peppery arugula and nutty Comté, all tossed in a lively vinaigrette. An older Comté works best here, providing a delicious contrast to the aromatic pears.
Preheat oven to 400˚F. Line large baking sheet with parchment paper. Line rosemary sprigs on top of parchment.
I recently earned my PhD in Food Science & Technology from Cornell University, where my love for the science of cheese prompted me to help found Cornell's Cheese Club.
In January four fellow students and I (including two other Cheese Club founders) were invited to spend two weeks in Kenya working with Brown's Cheese, an artisan cheese company founded in the 1980s. We went as part of Cornell's SMART program, which partners teams of students with organizations and entrepreneurs in developing countries. Below, I share the story behind Brown's Cheese, its current trajectory in the hands of a new generation, and finally, our experience as student consultants, working with familiar food in an unfamiliar country.
Over 30 years ago, Sue and David Brown moved to the Eastern Highlands of Kenya to sell solar water heaters, but a scarcity of local cheese set them on a different course.
Another dog-on-sheep attack occurred recently, and this time there were casualties on both sides.
A man has been fined after his two dogs were shot dead by a farmer as they attacked his sheep in the New Forest. Five sheep were attacked by the owner's Collie Cross and Setter and two sheep had to be destroyed. Three more were injured.
This savory meatball recipe utilizes brown Norwegian cheese in the sauce. Another great use for this distinctive cheese!
For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
Sweet potatoes add uniqueness to this flatbread, while feta brings a tangy counterpart.
I think all too often people think that pizza should have 2″ of cheese and another 2″ of meat layered on top of a big doughy crust. Don’t get me wrong, I live close to Chicago so I understand pizza. However, I think when making pizza at home, it’s okay to branch out from the tomato and cheese version everyone loves so much.
Photo by Naturally Ella
Some dream of retirement, while others can't imagine what they'd do without work. These dedicated farmers, all well into their seventies or eighties, definitely belong to the latter group.
"This world would be empty without animals and I enjoy working for them and with them," says Elwyn. "I treat them like children, I speak to them as well. They all have their own characters."