Though we might not think about hearing our food when we eat it the way we do when it comes to taste, smell and even sight, if you bit into a potato chip and it didn’t make a sound in your head, it’d be weird, right? A new study that looks into how the sounds our food makes when we eat it factors into the overall experience.
If you’re trying to lose weight by cutting down on carbohydrates, you don’t necessarily need to alter your diet drastically. By swapping out carb-rich ingredients in favor of low or no-carb stuff with similar shapes, tastes and textures, you can stick to your plan without much sacrifice.
Orange-eaters who dismiss the peels in favor of the good stuff within are missing out on some considerable bonus health benefits. Peels may not taste as good as slices, but there are reasons to get tough and gobble them up rather than throw them away.
While one way to be more efficient when grocery shopping is to pick up what you need every day, it’s tough to find the time or patience to do that. Another way to simplify your routine is to go the opposite direction, minimizing trips to the store with careful planning.
The holidays not only bring diet-ruining parties, but travel vortexes that trick you into changing your eating rules as you make long trips. If you have any hopes of emerging from holiday travel without the phenomenon known as “Christmas butt,” you’ll at least need to get to your destination without going overboard.
Turkeys are complex beasts that beleaguer you with infinite ways in which you can screw up cooking their corpses. The myriad ways to clean, cook and carve a bird can stressify your Thanksgiving, but before you get into all that, you can start by thawing your tryptophan delight.
It’s easy enough to spend as little money as possible on food. A diet consisting of ramen and dollar menu items will accomplish that feat. Higher-quality food that’s actually good for you tends to cost more, but with some creativity and effort you can spend little while maintaining a healthy diet.
If you were tricked into volunteering for a Big Brothers Big Sisters-style program, and you live in San Francisco, here’s an easy way to get out of the job. Take your kid to the Humphry Slocombe ice cream shop in San Francisco’s Mission District and order her some Coconut Candy Cap Caramel sorbet–the “candy cap” is mushroom! Or try the Salted Licorice, which Elizabeth Weil in the New York Times says her kids threw on the sidewalk. Or leave the kids at home and try the Secret Breakfast, which contains so much bourbon that “the scoop always runs soft.”
A recent scientific study on rats shows that our brains’ wiring is what causes humans to love overeating so darn much. Rats offered a selection of rich, tasty human foods not only became obese, but their brain chemistry changed. The rats needed more food to feel content…and discomfort wouldn’t keep them away from their tasty snacks.
If you want to try human breast-milk cheese, make sure you stop in at Klee Brasserie in New York City the next time you visit. It’s made from the chef’s own wife, and he tells the New York Post, “It tastes like cow’s-mik cheese, kind of sweet,” and changes flavor depending on “what the mother eats.” His wife says, “The breast is there to make food.” Maybe, but I’m thinking this is a good way to shave a little off the cheese budget.
Culturally bankrupt shoppers are now buying twice as many forks as knives, according to a British department store. The Brits blame the erosion of their cherished culture on “the American habit of using a single fork.” And that’s not all. Apparently we’re also ruining their understanding and respect for the elegant tradition of proper place settings.
Eating out is one of the fastest ways to burn a hole through your wallet, but with a few tips from Five Cent Nickel, you can still enjoy a good meal without breaking the bank.
Farmers markets aren’t just for dirty hippies anymore. Everyone’s starting to catch on to food straight off the farm, according to a study by the U.S. Department of Agriculture’s Agricultural Marketing Service.
The Black Bear Diner in Colorado Springs twice served Jason the same undercooked steak. When he asked for a new steak, the server returned with the same steak cooked for a third time. When Jason told the server that the steak looked unappetizingly familiar, the server responded with “some story about her eating the old steak, and (unprompted) said that she couldn’t bring out the other steak because she had ate it, and got in trouble with her boss about it.”