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College Student Creates DIY Bluetooth Sous-Vide

Sous-vide cookers are something of a holy grail among foodies. High quality home units can cost thousands of dollars and mid-grade units clock in at a few hundred. There’s just something about a piece of meat brought to temperature in a sous-vide, and then finished in a hot pan, that simply cannot be replicated. Why spend all of that cash, however, when you can make a tech forward model out of spare parts? That’s what one MIT student just did for a final project.

Matthew Arbesfeld spent around $100 on parts to create a completely functional, including an accurate thermometer, sous-vide system. Also, it must be noted, it goes even further than some restaurant level units. His sous-vide is completely wireless, being controlled via Bluetooth. To show the efficacy of his device, he cooked a steak and devoured it like the visionary he is. He’s also used it to cook burgers, eggs and potatoes. The holy trinity.

If you ever find yourself in a tiny dorm room with some raw meat and a bunch of electronic components, you know what to do.

 

 

Domino’s Taiwan Stuffs Their Crusts With Peanut Sauce

From being stuffed with cheese or topped with all manner of flavoring, the world of pizza crusts has been in constant flux. Will there ever be an end to the madness, a plain Jane crust lover might cry. Probably not. On that note, here are some pizza crusts stuffed with peanut sauce.

Domino’s Taiwan has just introduced a specialty crust, available for all pizzas, that features a mixture of both cheese and peanut sauce. This salty-and-more-salty combo may just be the ticket for someone who couldn’t decide between a pizza and a bowl of dandan noodles.

So if you find yourself wandering around Taiwan in search of the calming glow of a multinational corporation, give this bizarre concoction a shot.

Heroic Australian Chef Creates 99-Cheese Pizza

They say that life doesn’t create true heroes anymore. They say that we live in a morally compromised world bereft of such black and white concepts. They say a lot of things. They also have not laid eyes on this pizza that features ninety-nine different types of cheese, so what do they know?

Johnny Di Francesco, an Australian chef who has already won the coveted World’s Best Pizza award, just unveiled his newest creation. It’s a pizza made with ninety-nine cheeses and a Jay Z joke isn’t one. The pie starts with the paltry-seeming ninety-four cheeses as its base, then once it is baked the chef tops it with five more, including fior di latte, buffalo mozzarella, goat cheese and ricotta.

Even cooler? Melbourne residents who popped in at his pizza place, Gradi, last weekend were able to pick up the short-lived pie for a whopping nineteen bucks! That’s like twenty cents a cheese.

Our Food Predictions for 2015

Food Network Kitchen have a pretty good handle on the trends that will shape what you order, eat, watch and read in the new year. Here are their predictions:

1. More Love-Child Snacks: 2014 saw the unholy couplings of brands that spawned Dewitos (Doritos-flavored Mountain Dew), cappuccino-flavored Lay’s, pumpkin pie-flavored Pringles and more — and that was just for chips.   In 2015 expect more collisions of sweet and salty, bitter and befuddling, like candy bar-flavored sodas and other flavors that you can’t find in nature

2. Easy Meal Customization:  Forget fussy fixed menus.  In 2015 expect more curated mix-and-match fast-casual joints, smaller menus at mid-range restaurants and family-style feasts at high-end places.

3. More Drinking, Less Chewing: 2015’s must-have utensil is a cup. Whether they’re filled with green juice, fruit smoothies or full-on sippable meal replacements, people want their protein, vitamins and minerals on the go and on the double.

Look out for even more squeezable kids’ fruit pouches, high-end blenders making juicing mass, bone broth becoming the new kale smoothie, butter coffee and DIY Soylent.

4.  Don’t Be Anti Bacteria:  Our culture is really into cultures — fermented and probiotic foods like kombucha, kefir, kimchi and miso — that support healthy gut bacteria.

In 2015 watch for a bounty of fermented pickles and pickle juice; sauerkraut; savory yogurt; cultured butter and buttermilk; kefir grains and kombucha; fermented sausages (salami, Thai sour sausages); and kvass.

Get the rest of our 2015 food trends and predictions.

Uber Joins Grubhub and Seamless in the Food Delivery Game

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?!

 

Recapture Childhood With This All-Cereal Restaurant

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.

A Way to Order Unlimited Booze With Your Phone

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 Australia Says Screw it and Tops Pizzas with Doritos

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?

 

Brooklyn Bakery Creates Nutella Lasagna

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.

Virginia Brewery Recreates Centuries-Old Colonial Brew

 

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.

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