The worlds of 3D printers and food have been slowly colliding for the past couple of years. But even though the technology is there to magically print delicious recipes right in the comfort of your own home, the price hasn’t exactly been right. One company is trying to change that by releasing a food-based 3D printer at an affordable price-point.
This week’s CES electronics conference saw XYZPrinting announce their 3D Food Printer, which prints out dough-based foods in layers ranging from .8 to 6.4mm, with a maximum print size of 7.8 in. by 5.9 in. by 5.9 in. So, if you are thinking cookies, cakes and, potentially, even pasta, you are in the right headspace. Also, it’ll allow you to hop online to download shapes, so that chocolate chip Smaug will finally be within your grasp.
What’s the price? Well, they haven’t announced it officially, but many analysts predict it’ll come to store shelves at the very attractive price of $500.
Photograph by Sarah Helena Rijpkema
Conventional wisdom indicates that salt water, while looking refreshing, offers no source of adequate hydration. Thus, crops could never hope to be grown in the stuff. However, a group of researchers in the Netherlands just proved that conventional wisdom wrong by creating a salt potato.
The potatoes were grown using a steady diet of salt water under exacting conditions. The result? A sweet and slightly salty potato that tastes, and smells, unlike any other spud out there. Also, they just might make a French fry that doesn’t need extra salt.
The big news here is that the researchers suggest this same process could be used to grow other crops using salty sea water. There has been no word if the reverse will prove to be true. In other words, the world still waits for fresh-water-weed.
Did you miss yesterday’s season 5 premiere of Brunch @ Bobby’s? Do you think waffles hit their innovative peak with Eggo Wafflers? Would you like a wine smoothie?
If you answered yes to any of these questions, watch the full episode of Waffles Gone Wild after the jump and get Bobby Flay’s recipes for unexpected waffle creations like Cornbread Waffles With Ranch-Style Eggs and Glazed Waffle Donuts! Oh, and yes, wine smoothies, too.
Continue Reading Watch Brunch @ Bobby’s Season 5 Premiere
Conventional wisdom indicates that a giant ball be dropped to ring in the new year. It happens in Times Square, often with musical accompaniment, just in case you have some kind of memory disorder. However, some cities around America said ‘thanks, but no thanks’ to that ball, opting instead to drop food items. Here are some.
Presque Isle, Maine dropped a giant sardine to celebrate their canning industry.
Tuscon, Arizona chose a gigantic 15-foot taco to celebrate, uh, how much tacos rule.
Mobile, Alabama went with an oversized MoonPie — not because they are made in Mobile — because residents of the city eat more of them than anywhere else in the country (really.)
Continue Reading Some States Eschewed Ball Drops in Favor of Food Items This NYE
AKA Here, Piggy Piggy
Rip, rip, rip, WHACK, pop. That familiar sound of opening the cardboard canister of crescent-roll dough to make pigs in blankets. So easy, so salty, so delicious. Before I was diagnosed with celiac disease, pigs in blankets were an easy party treat. Something simple to make when my girlfriends came over for a Saturday afternoon movie marathon. Easy to bake in shifts when the game went into overtime and the guys needed snacks. Or something to nosh on and reminisce about as a favorite childhood hors d’oeuvre when having friends over for a dinner party.
Continue Reading Beat the Wheat: Gluten-Free Pigs in a Blanket
It has been scientifically proven that turkey and mashed potatoes are some of the best things you can put in your mouth. That being said, it’s not as if anyone has begun topping their burgers with the stuff. Nobody would do that, right?
The Mashed Potato Burger at Wendy’s Japan features a layer of mashed potatoes, a burger patty and, oh yeah, a bunch of turkey meat. The Pretzel Turkey Mashed Potato Burger also contains turkey and mashed potatoes, but ups the ante with the inclusion of gravy and honey mustard. That’s a whole lot of sauce.
Each of these sandwiches can also be ordered with a chicken patty instead of a burger, in case you want to double up on the poultry. These starchy sammiches will be available until the end of January.
You’ll most likely be popping bottles of champagne to fill up your glasses for a toast at midnight. For a sensational, sweet complement, try these Champagne Cupcakes with Spun-Sugar Sparkle. Instead of ordinary batter, use sugar, butter, flour, egg whites and almost a full cup of your favorite variety of champagne (try a light pink rosé or a traditional brut). Add a few tablespoons of the champagne into a simple buttercream frosting recipe keep the theme going. For the grand finale, spin sugar to resemble fireworks. With a finished cupcake in one hand and a full glass of champagne in the other, toast to health and happiness in 2015. Happy New Year!
For more ways to use your booze and bubbly for your New Year’s parties, try out some of Cooking Channel’s best celebratory recipes:
There are some things as predictable as the onward march of time. Cats will always be jerks. Rents will always be high. McDonald’s will always sell their signature burgers and fries. That last one? Maybe not as set in stone as once thought if this new Australian cafe has anything to say about it.
McDonald’s Australia quietly launched a cafe called The Corner, which is filled to the brim with healthy options. Also, there isn’t a Big Mac to be had, which is great news for fans of health and horrible news for fans of that Big Mac song. They do serve burgers, but they are locally sourced and healthier (in other words, they won’t stave off mold for fifty years.)
It’s being billed as a sub-division of McCafe and that clown Ronald is nowhere in sight.