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Media Mix: Dangerous Cup Noodles; Restaurants for Obese Diners; and an FDA-Approved Hangover Cure

Media Mix: Dangerous Cup Noodles; Restaurants for Obese Diners; and an FDA-Approved Hangover Cure



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We've rounded up the biggest headlines you may have missed

Arthur Bovino

Media Mix

The Daily Byte brings you the biggest news from the food world.

Josh Ozersky Writes How to Feed "the Fat and Anxious":
In a dark essay, Ozersky writes that restaurants for obese diners should be "cold, too cold for thin people," and servers should be "fat in a nonthreatening way." [Gastronimica]

Instant Soup Gets Burned: NPR talks to burn doctors who claim that instant noodle soup is the perfect lethal combination for burns: The styrofoam cups are more prone to tipping and spilling hot water onto kids. Furthermore, "the sticky noodles cling to the skin, which leads to deeper, more severe burns." Ouch. [NPR]

FDA Approves Hangover Pill: A new over-the-counter pill called "Blowfish" claims to cure hangovers in 15 minutes. It's basically aspirin, caffeine, and a stomach calmer. [Newser]

Sassy Wine Labels Are Hot: Shock value still works, as shown by wines with the word "b*tch" in the name popping up on store shelves (and selling fast). [NY Times]

The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


What's Cookin' Wednesday : Potatoes

1 Leek
2 Garlic Cloves, roasted
4 cups Heavy Whipping Cream
8 Russet Potatoes, sliced 1/8 inch thick
8 Turnips, sliced 1/8 inch thick (Oxford Farms is a great source!)
2 cups Grated Parmesan
1𔊪 cup Butter
Bundle of Bay Leave, Thyme and Sage
Salt and Pepper

Preheat oven to 425°. Melt butter in a heavy bottom saucepan, add leeks and saute over medium heat until soft. Add cream and herb bundle to pan, steep for 30 minutes, add generous amount of salt. Grease baking dish with butter, layer potatoes and turnips a just a little Parmesan. Remove herbs from cream and pour into pan, just covering potatoes and turnips. Cover and bake at 425° for 45 minutes, or until tender. Top generously with Parmesan and bake until golden brown. Serves 12.


Watch the video: EPIC Korean Instant Noodles Taste Test (August 2022).