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Here is a Tablet That Makes Your Drinks Glow

We have super computers in our pockets. We’ve sent unmanned probes beyond our very solar system into deep space. We managed to create a fourth season of Arrested Development. Why, then, have we not figured out a way to make our beverages glow in the dark? Stop being so cynical! The solution to our greatest mystery is finally here.

Introducing the not-at-all dangerous sounding XUVO tablet, a pill that makes anything you are drinking turn a lighter shade of nuclear. Additionally, it also turns said beverage into an energy drink, with an intended use as a mixer for getting drunk. These glow-in-the-dark tablets offer such flavor varieties as “Orange Buzz” and “Neon Mojito.” Also, in case you were wondering, their ad campaign features scantily clad, well-hung men. Classy!

The makers of these tablets have taken to crowd funding site Indiegogo to get their glowing dreams realized.

Summer Soiree: 5 BBQ Sandwiches

Low and behold, August is National Sandwich Month. And lucky for us, pulled pork and brisket sometimes taste even better wedged between crisp, toasted bread. The Fourth Earl of Sandwich — credited as the first to bookend his meat and cheese between two slices — clearly knew his way around a slider.Make your sandwich festivities a barbecued affair this month with thick shreds of meat, crunchy coleslaw and sweet-and-sour sauces.

1. Brisket Sandwich: Chuck’s thick cut of brisket goes a long way. The dry garlic-ginger rub is flavorful but mild, allowing his homemade chipotle apple sauce to shine throughout (pictured above).

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This Bayou Burger is Like Eating New Orleans on a Bun

New Orleans is most definitely known as a foodie city. They have a culinary take that is uniquely their own as anyone who has ever strung together the words “po” and “boy” would know. Now a burger joint is attempting to cover the entirety of New Orleans centuries of food history into a single burger.

East coast chain Burger 21 has just unveiled their Bayou Burger, which is like eating New Orleans on a bun. The patty is made from andouille sausage and turkey. The patty is then topped with seasoned blackened shrimp and a spicy cajun coleslaw. Finishing it off are two sauces, a seafood remoulade and Sriracha. Some lucky burger chompers will also find a tiny, toy baby inside their patty (just kidding.)

Of course, if you are hankering for a taste of New Orleans, you could always head to New Orleans.

Hump Day Snack: Raspberry and Vanilla Dobos Torte with Pulled Sugar Ribbons

RaspberryThis year’s 66th annual Primetime Emmy Awards on Monday, August 25, has the theme “Kaleidoscope of Color.”  Since, when you get down to it, awards shows are as much about what you’re wearing as they are about who might win, plan an impressive, colorful-packed party menu. (If you really feel daring, you can make exactly what the attendees will eat. Otherwise, try this stunning and elegant Raspberry and Vanilla Dobos Torte with Pulled Sugar Ribbons.

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Quick Dorm-Room Meals

CerealAdjusting to dorm life from the comforts of home (and a fully stocked and equipped kitchen) can be a rough transition for college-aged foodies. But with just a few tools and a basic pantry, you can whip up satisfying meals for any time of the day or night.

Breakfasts
This whole-grain hot cereal (pictured above) uses bulgur and barley with oats to make an extra hearty and nutritious breakfast. Think about mixing a bigger batch of the cereal so it’s ready to use in an instant. For a cold alternative, mix a whole-grain, low-sugar dry cereal (Cheerios and Bran Flakes are two classic, good choices) with plain yogurt, fresh or dried fruit, a handful of nuts and a splash of lowfat milk. It will keep you fueled for hours.

If you’re in a hurry, try instant oatmeal cooked with lowfat milk and topped with peanut butter and banana, or top rye crisp crackers with mashed avocado and hard-boiled egg slices.

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This App Keeps Track of Your Perishable Foodstuffs

One of the worst feelings in the world has to be taking a big, late night swig of milk, only to find out that it is chunkier than cottage cheese and smellier than brie. In other words, it sure is hard to keep track of all of the perishables in our refrigerators. A just-released app seeks to take on this modern problem, using the magic of technology to save us from ourselves.

It’s appropriately called The Fridge and it seems simple enough. You input perishables when they go into the refrigerator and the app will let you know, via messages, when it’s time to let them go. It also acts as a spoilage encyclopedia of sorts, letting you know the average time it takes all of your favorite foods to turn into your favorite poisons.

The app is $1.99 and available right now. However, The Fridge is currently only available for iOS users. Sorry Droid-heads.

Sifted: Apricot-Chocolate Ice Cream, Corn Cake + More

Apricot Ice CreamHot Links We’re Loving:

  • Peaches may get most of the attention in August, but this Roasted Apricot Stracciatella by Not Without Salt takes advantage of ripe apricots, even adding chopped chocolate chips to the frozen treat (pictured above).
  • Though it doesn’t quite align with the red velvets and vanilla buttercreams of the world, this quirky Sweet Corn & Lemon Summer Cake by Chasing Delicious uses freshly shucked, pureed corn and cornmeal to create an epically summery slice.
  • Think nothing could improve a Chocolate Chip CookiePastry Affair‘s version sprinkles flakes of fleur de sel to balance the sweetness and add a grown-up spin.
  • Whether you’re into clean eating or not, Tomato and Basil Collard Wraps by The First Mess put a little ingenuity behind rolling a good wrap. Collard greens are so sturdy that you can stuff ‘em with a good amount of quinoa, tempeh, chickpeas and more, while still being able to chow down burrito-style.
  • Though it won’t suit your kids’ lemonade stand, Spiked Blueberry Lemonade by Shutterbean is a refreshing swirl of blueberry soda, gin and lemonade. Turns out lemonade is even more refreshing when it comes with a little fizz  and maybe some booze.

Craving More?

Stir up another adults-only lemonade, but this time reach for the tequila.

Chocolate chip cookies aren’t the only thing that get better when countered with salt. Kelsey Nixon’s Salted Caramel Milkshake counters all that sweetness with sea salt.

Dinner Rush! Spatchcocked Grilled Chicken

Gather ’round and silence your chuckles because today’s lesson is all about spatchcocking. And it’s going to add some serious A-game cred to your run-of-the-mill grilled chicken.

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Now You Can Time Travel to a Doctor Who Restaurant in New York

The British television program Doctor Who used to be something of a niche affair, attracting science fiction enthusiasts only. In recent years, however, it has turned into a global pop culture phenomenon. Just how popular is the good doctor? Well, he just got his very own themed restaurant in rural New York.

The Pandorica, named after an infamous prison in Doctor Who lore, is the most Whovian-friendly eatery in the whole country and maybe the world. Housed in the quaint town of Beacon, the restaurant is decked out from head-to-toe in Doctor Who paraphernalia, from the TARDIS-shaped bathroom door to the themed mural on the wall.  The food is also Who-centric, featuring series stand out dishes such as fish fingers (French toast sticks) and custard and tea.

So if you ever find yourself ninety minutes or so north of NYC, stop in and grab some grub. You can’t battle The Daleks on an empty stomach, after all.

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Meatless Monday: Three Bean Salad with Jalapeno-Cilantro Vinaigrette

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If we were to choose one quality that unifies vegetarian dishes and sets them apart from their meatier counterparts, it’s the crunch factor. That satisfying sensation, delivered upon the first good-for-you bite, is one of life’s great pleasures (on par with walking shoe-less in the sand and smelling the salt spray off the ocean). This salad, which appears to be a standard bean-and-corn situation, has unexpected layers of flavor thanks to coriander seeds, cilantro leaves, honey and lime juice. String and wax beans act as the crisp foil to smooth cannellini, and all three are benefited by the toothsome pop of freshly shucked corn (not to be underestimated). The dish is designed to have a kick — it’s tossed in a zippy jalapeno vinaigrette — but if you’re not a fan of heat, simply remove the pepper’s seeds before making the dressing. Serve and crunch away.

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