The Internet has turned takeout food into a big, big business. Gone are the days when one would have to waste precious breath talking to a restaurant employee. You can get that triple bacon cheeseburger just by pushing a few buttons, thanks to delivery services such as Grubhub and Seamless. Now there is a new competitor on the digital block, transportation company Uber. Wait, really?
Uber, better known as the taxi service your one friend won’t stop talking about, has just unveiled UberFresh for bring fresh food to your doorstep. Each delivery will charge a flat fee of $3 and the company claims a restaurant delivery will only take ten minutes.
As of now the menu choices are limited and the service is only available in Los Angeles. That’s right. Not only does Uber think they are above the law, but also above the ebb and flow of Los Angeles traffic. Ten minutes?!
Ah, the innocence of youth. Curled up on the living room couch, watching cartoons and mindlessly eating mass amounts of sugary cereals. It was a grand time. Those days are long gone for most of us, however. If only there was a way, outside of time travel, to get them back? Well, this London restaurant is going to give it the ole kindergarten try.
Cereal Killer Cafe is one of the world’s first bistros dedicated exclusively to cereal. All told, they have over one hundred different varieties on ‘tap’ and the restauranteurs say as long as it is importable, they can get it. In addition to all of that crunchy goodness, they also serve twelve different varieties of milk and over twenty toppings, like berries and bananas. It’s even decorated with tons of memorabilia from the 80s and 90s so you can feel awesome or old depending on your outlook on life.
To up the nostalgia factor, the cafe also features oversized furniture and knickknacks so you can re-experience everyone’s favorite part of childhood, helplessness.
The holidays can be a stressful time — so stressful that they can quite literally ‘drive one to drink.’ Why spend your precious time off from work hauling yourself to and from the liquor store? Now, thanks to the enabling magic of technology, you can push a few buttons on your smartphone and have all of your precious brands delivered right to you.
A recently launched app called Drizly is the Grubhub, or Netflix if you are an alcoholic, of alcohol delivery services. It works simply enough. You pick what kind of alcoholic haze you want to get lost in and in around forty minutes, it’ll show up at your doorstep wearing a red bow and a sign that reads ‘drink me now.’
The downside? Like most new technologies, it is in beta and only available in a small number of cities. That is likely to change as people discover the freeing notion of ordering bottles of wine while in their underwear.
Pizza Hut has never been known to shy away from experimentation. After all, they are the company that has consistently found new places to hide melted cheese. Now, however, they may have jumped the nacho cheese-flavored shark. They are coating their pies in Doritos.
Pizza Hut Australia just unveiled their Doritos Crunchy Crust Pizza. What makes the crust so crunchy? Each crust is topped with a healthy layer of crinkled up nacho chips. Now you can not ruin your dinner by gorging on snack chips ahead of time.
The crunchy, cheesy, vegetable oil-laden crust topping can be applied to any pizza, if you are in Australia and feel uncomfortable asking for something called the Doritos Crunchy Crust Pizza. Who could blame you?
Frankenfoods, or the unholy act of mushing two decidedly different types of food together, are everywhere. There’s the Cronut. There’s the ramen burger. There’s the peanut butter steak ice cream bomb (kidding.) Some Frankenfoods, however, like this awesome Nutella-lasagna mishmash, were just begging to be made.
Brooklyn bakery Robicelli’s just unveiled the appropriately named Nutellasagna. If you are picturing a layered pasta dish stuffed with creamy, gooey Nutella, then you aren’t too far from the mark. It’s also stuffed with custard, crushed hazelnuts, chopped chocolate and topped with a thick layer of roasted marshmallows.
The bakery even sells it in large foil tins just like its ricotta-based cousin. All you have to do is pop it in the oven oven to warm it up for dessert or, if you’ve just moved out on your own and want to prove your independence from your parents, dinner.
Beer, wine and other spirits are some of the most ancient traditions in dining. These merrymaking liquids go back centuries and occasionally millennia. Wine has remained pretty static, but beer has experienced many transformations throughout the years. One Virginia brewery has been dead-set on recreating a three-hundred-year-old colonial brew that eschews barley and hops in favor of everyone’s favorite acorn-shaped fruit, persimmons.
Ardent Craft Ales, based out of Richmond, has just unveiled a recreation of “Jane’s Percimon Beer,” whose recipe dates back to a historical collection from the 18th century. However, the recipe contained no volume amounts or specific instructions, so it was created by a whole lot of trial and error and a whole lot of wasted persimmons. The final brew is said to be a highly drinkable table ale that clocks in at a refreshing three percent ABV.
The brewery will offer the beer to the public tomorrow, Dec. 9 as part of a History on Tap presentation and discussion.
Veganism is everywhere these days, besting all manner of dissenters, be they angry meat eaters or grandmothers who don’t quite understand the concept. However, despite its popularity, humanity still lacks a proper vegan butcher shop. It might have something to do with slabs of vegetables not needing to hang on racks, but who knows.
Well Minneapolis’s The Herbivorous Butcher will look like a regular butcher shop, with various types of meat products lining the aisles. However, all of that luscious, luscious meat won’t actually be meat at all. The store will only sell vegan meat products, which are usually made from soy gluten and other substitutes.
The appropriately named Kale Walch and his sister Aubry took the idea to Kickstarter, where it recently blew through its goal. Moral of the story? People really want an all-vegan version of the entire menu at Katz’s deli.
It is often argued that latte art is the greatest artistic invention of the modern age, or at least on par with Draw Something. There’s one thing holding everyone back from becoming coffee Picassos, however. Latte art is hard! Thankfully someone invented a magical pen to make it easier.
The Cinnibird Spice Pen uses cinnamon, cocoa and other delicious spices to create beautiful works of art not only on lattes but, well, on just about anything. Finally, you can draw a slice of pizza on top of a slice of pizza to create the pizza paradox of your dreams.
This pen is currently raising funds on Kickstarter. If drawing stuff is your bag, you can preorder one for around $45. They’ll be $60 when they hit store shelves.
It’s no secret that the world has gone a bit nutty for Doctor Who. There are entire conventions dedicated to the good doctor, not to mention the occasional restaurant or two. Well, now there is also a doughnut shop whose dedication to the show knows no bounds in time or space.
Kansas City’s Donut Whole has created an entire line of imaginative doughnuts that would be perfect to eat while skipping through time in a phone booth. Each and every Saturday, the shop features Who-inspired flavors such as “Sonic Blue Driver,” “Lime Lord,” and “Police Box.” Also, in case you are wondering, they are delicious even if you aren’t a fan of fifty year old science fiction shows.
The world has been stuck in a pasta shape rut for a while now. As other technologies continue their unstoppable advances, pasta tech has ground to an absolute halt. Linguine? Hung out with Moses. Fusilli? So old it has a Seinfeld episode named after it. When will humanity get a new pasta shape it can rest its future upon? Right now, apparently.
A team of physicists have just used the magic of science to create a new pasta shape called anelloni, not to be confused with its cousin the anellini. Anelloni pieces come in the form of long, ring-shaped strands and were designed so the individual pasta pieces tangle up en masse. This design ensures that it is virtually impossible to eat just one. This is great news for people who like to shove gigantic portions of pasta into their mouths at one time (which should be everyone.)
In actuality, the physicists created the pasta as an experiment to demonstrate the complexities of ring-shaped polymers which can then hopefully be applied to create new types of materials.