The Scottish Actress Kelly Macdonald on Eating Out, at Home. A Spirited Cheese Pairing Part 2. The Food Scene in East Nashville. Christopher Berkey for The New York Times Top row: habanero guacamole, a chicken taco and fried avocado taco, and chicken tortilla soup at Mas Tacos Por Favor; the restaurant's food truck; Olive & Sinclair chocolate. Bottom row: relishes and peaches at the Nashville Farmers' Market; the open kitchen at The Catbird Seat. More Photos » Look for the signs: a fixed-gear bicycle shop, a coffee roaster run by fellows with scraggly beards, a bar with handmade bitters, food trucks and, perhaps, a paleta shop run by young women with advanced degrees. East Nashville, a down-on-its-luck side of town being brought to life one great plate of food at a time, is the indicator species for this city, which has been climbing the charts as a new food star.
Like Atlanta and Charleston, S.C., before it, Nashville is enjoying the attention of a nation that sure likes the South these days. Nashville has long embraced its history as well as the newcomer looking to make a mark. You Know You Want One: Personal Robots Not Ready For You Yet : All Tech Considered. Courtesy of Willow Garage/YouTube This video shows a PR2 robot programmed by designers at UC Berkeley working at six times its actual speed. It takes about six minutes for the robot to fold one towel. Meet Jake. At 500 pounds, he stands 4 feet 4 four inches tall, with a spine that stretches another foot. He has white urethane skin, a flat head sporting an array of camera lenses, and a laser scanner in his throat.
And he may be coming to a home near you. Jake is a PR2, which stands for "personal robot," and the brainchild of Willow Garage, a robotics company in Menlo Park, Calif. Hide captionResearch scientist Leila Takayama poses with a PR2 robot at Willow Garage, a robotics company in Menlo Park, Calif., that produces programmable robots. Melissa Block/NPR Research scientist Leila Takayama poses with a PR2 robot at Willow Garage, a robotics company in Menlo Park, Calif., that produces programmable robots. The Key To 'Jetsons'-Style Living? More Human Than Robot. NeverSeconds. Pair Syrah | Cheese Cupid. Hello Kitty Airlines Inflight Meals - Cute Food on Hello Kitty Airplanes. What's that in the sky? It's a bird, it's a plane...it's Hello Kitty! Eva Air and Sanrio have teamed up to launch Hello Kitty-themed jets to fly from Taipei to destinations in Asia. More From Delish: Best Airport Food Across the U.S.
The plane is a floating homage to Hello Kitty inside and out. Each of the jets in the fleet are painted with a particular Hello Kitty theme on the outside of the aircraft. More From Delish: Our Favorite Fictional Foods Each cabin is elaborately decorated with the character. Do you want to book a trip on Hello Kitty Air? Find more great food content on Delish: Drink Up — Way Up, At Virgin Atlantic’s Swingin’ New Mile-High Inflight Bars. Richard Branson has never been known for behaving conventionally; when he's not climbing Mount Everest or racing James Cameron to the bottom of the Mariana Trench, he can be found in the desert touching beaming down to his Norman Foster-designed spaceport.
And even at cruising altitude, the air and space tycoon is full of surprises. He recently unveiled the new Upper Class cabin that will start appearing in Virgin Atlantic airplanes. Part Dan Flavin light installation, part "Mad Men" mid-century cool, the glowing interiors designed by London-based practice VW+BS bring to mind a swinging '60s sex club transposed into the bright neon universe of "Tron. " The $162 million interior redesign includes 1,000-crystal Swarovski curtains and an eight-foot-long bar, the world's largest inflight watering hole. Surprisingly, the bar's color palette is mostly neutral. The surface is a shade of off-white with a champagne lacquer finish, but the magic is in the RGB lighting embedded into the design.
Flesh in the Pan - The Daily Show with Jon Stewart - 10/27/05. The Wrath of Grapes. Timothy Egan on American politics and life, as seen from the West. Thomas D. Mcavoy/Time & Life Pictures — Getty ImagesWas there a connection between Franklin Roosevelt’s fondness for drink and his accomplishments as president? We know from a rare personal admission that Mitt Romney experienced a faint whiff of alcohol, a long, long time ago. “I tasted a beer and tried a cigarette once as a wayward teenager,” he said last November, “and never tried it again.”
No doubt, Romney has friends who own multinational breweries. But he would fail the presidential beer test — that is, whom would you most like to sip suds with — simply because his Mormon faith prohibits drinking alcohol. I’ve always thought the beer buddy threshold was nonsense. The last president to swear off alcohol was George W. Jimmy Carter was a teetotaler, and he earned his one-term status. Carter’s arid receptions give Romney something to consider. Franklin D. In his younger days, F.D.R. knew how to plan ahead. Tacos Shouldn't Come That Orange. : Wait Wait ... Don't Tell Me! Hide captionWarning: Object is as orange as it appears. What is the noun is for the substance of which Doritos is made? We all know a Dorito is a triangular corn chip covered with orange flavor dust, but what is it made of? Is the essential substance of a Dorito "Dorito," or "Dorito Sheetrock ," or "highly processed fried corn meal infused with sugar, orange food dye, and glue?
" Whatever it is, Taco Bell's new "Dorito Loco" comes in a taco shell made of it. Hide captionShould we be nervous this taco comes in a cast? Mike: This is good.Like really good nachos! Eva: Everything about this is disgusting, and I love it. Peter: I don't like it. Eva: Dorito's orange powder: The fat man's cocaine. hide captionProof you can eat the Dorito Loco and still look dainty.
Peter: Next time somebody thinks they've hit bottom, they should ask themselves, "Sure, I've lost my job and my spouse, but am I eating a Dorito Supreme? Eva: Just like with regular Doritos, you can't eat just one. Eva: No thanks. Farewell Gastro-Porn: Is the Foodie Frenzy Finally Fizzling Out? THIS has been a bad year for grand restaurants in the three- to four-star range and the clang of their closing doors raises the question – is the whole gastro-frenzy that stirred into life in the mid-1970s finally lurching towards closure? Goodbye Iron Chefs, sayonara “molecular gastronomy” in the style of Ferran Adria, farewell those overcooked paragraphs of fine restaurant writing that became the hottest reading in the New York Times.
On March 7 the high society eatery La Côte Basque (used as a chapter heading in habitué Truman Capote’s Answered Prayers) closed its doors. This last Wednesday the New York Times mourned at length the Chicago restaurant Charlie Trotter’s, slated for extinction in August. According to the Times, Trotter’s “had a huge and lasting impact on Chicago’s culinary landscape, if not the nation’s.”
Okay, a couple of big time restaurants bite the dust in the great recession. So? For several years one of the New York Times’ most avidly read writers was Sam Sifton. You're probably not what you eat. Researchers are hoping to demonstrate that the new Nordic diet, which includes lots of cabbage and other vegetables, makes us healthier.
But it has proved very difficult to find any direct effect on individual persons. (Photo: Colourbox) Most of us have had the ‘You are what you eat’ adage thrown over us at some point. The message is that if you stuff less fat and more vegetables into your mouth, you’ll be a healthier person – for the simple reason that healthy food makes us healthy. The problem is that an increasing number of studies suggest a much more nuanced reality. Did you for instance know that studies with animals have shown that the beneficial effects of your fish oil will disappear if you eat sugar straight afterwards – because the two foods react to each other? That eating less fat doesn’t automatically mean you’ll lose weight?
Or that it’s not at all certain that your blood pressure or the cholesterol levels in your blood drop just because you stay away from red meat? 1. 2. 3. Pink Panty Droppers Recipe at Epicurious.com - StumbleUpon. This makes a great fizzy pink lemonade. It's definitely one of my must have summer staples. If it's hot, you're low on cash, and want to have a lot of fun, this is the answer! It makes just shy of 5 gallons, so it can serve a TON of people. Each drink packs a heavy whallop to your head, so you really don't need much per person. Enjoy! Servings5 Gallons Ingredients 24 Pabst Blue Ribbon Beer1/2 Gallon Premium Vodka4 Cans Pink Lemonade ConcentrateIce Preparation You want to start with a CLEAN 5 gallon bucket. You basically just mix all the ingredients together, but the best way to do this is by mixing the frozen pink lemonade concentrate with the vodka first.
Note: If you want the lemonade to be extra sweet, add a fifth can of concentrate to the mix. Then pour in all the beer. The main point in using Pabst Blue Ribbon (PBR) is not because it's cheap, (although that is always a good thing in my book!) Toss some ice in a glass and drink responsibly! A smaller version of this recipe is: The Shanty Bar. If I were to rate The Shanty Bar in Williamsburg on decor alone, I’d give it top points. Anyone can build attractive modern woodworking, provide spacious seating and display vintage booze bottles and memorabilia.
This joint takes it a step further by having an actual functioning distillery in full steaming view behind a window over the banquettes. Why? Because The Shanty is not only a cocktail and beer bar, it is also the headquarters of the New York Distilling Company, the first legal bar and distillery combo in New York City. In fact, this is the only one on the East Coast for now.
One of the old jokes about modern boozing is that it was easier to get a drink during Prohibition. The place was conceived by brew aficionado Tom Potter, spirits ambassador and educator Allen Katz, spirits sommelier Bill Potter and Master Distiller Jason Grizzanti. Perry’s Tot is the first American version of Navy Strength gin, bottled at 57% ABV. Smoretini Shooters | How Sweet It Is - StumbleUpon. Me again. Here to convince you that you need yet another trendy, insanely-flavored bottle of booze. I do what I can. I know what you’re thinking. “Does marshmallow vodka really taste that different from that whipped cream vodka you already insisted that I buy? Well… not technically. You seriously don’t want to see our liquor cabinet. But don’t blame me. Don’t mind my fingerprints. I also like my marshmallows charred. I roast them ’til they’re flaming. The good news is that this world seriously CANNOT come up with another vodka flavor that I will have to run out and immediately purchase.
[Right.] The best part? People go nuts. And for those of you that don’t like alcohol, don’t consume alcohol, or are underage… you can totally make virgin versions of these with chocolate fudge on the bottom, some chocolate milk (maybe even whipped with marshmallow fluff? You. S’moretini Shooters makes 1 (2 ounce) shooter, easily multiplied 1/2 ounce Godiva chocolate liqueur 1/4 ounce Bailey’s Irish Cream liqueur. StumbleUpon. Swedish Fat Tuesday Delicacy Kept Alive In Portland. Hide captionFilling semlor with sweet almond paste requires great concentration from Astrid Foster, age 7. Get the recipe for semlor. Deena Prichep/NPR Filling semlor with sweet almond paste requires great concentration from Astrid Foster, age 7.
Get the recipe for semlor. Back when refrigeration wasn't up to modern standards, Fat Tuesday was a time to clear your house of indulgent foods. Picture soft, sweet rolls, sort of like brioche, piled with creamy almond filling. These semlor are being made by children at Svenska Skolan, a Swedish school program that meets Saturday mornings. "Right now we're putting in the ... " Traditionally, the treats were made for Shrove Tuesday, as a sort of last hurrah of fat and sugar before Lent. And though the Swedish school rents space from a church, it's secular too — actually part of a program subsidized by the Swedish government called Svenska Utlandsskolor. hide captionClara Peterson, 5, and Pia Patrikson, 6, take turns whipping cream by hand.
Dough. Dining After 'Downton Abbey': Why British Food Was So Bad For So Long : The Salt. Hide captionMichelle Dockery as Lady Mary: As Downton Abbey viewers know, dining in fine style was de rigueur in Edwardian England. Courtesy (C) Carnival Film & Television Limited 2011 for Masterpiece Michelle Dockery as Lady Mary: As Downton Abbey viewers know, dining in fine style was de rigueur in Edwardian England. If you've ever watched the television show Downton Abbey, you've probably deduced that dining was a very, very big deal in the lives of the landed gentry of Edwardian England.
Much of the drama surrounding the aristocratic Crawley family and their servants unfolds against a tableau of the table. Beaus jostle for the attention of the earl's eldest daughter while eating elbow to elbow. And the food itself? That's hard to reconcile with the reputation that dogged British cuisine throughout much of the 20th century as boring, tasteless fare. So what changed? As cookbooks of the era attest, middle and upper-class cooking standards were actually quite high before the war, Day says. Why Astronauts Crave Tabasco Sauce : The Salt.
Astronauts may have a particular affinity for Tabasco sauce in space because their sense of smell and taste is distorted. John Rose/NPR hide caption itoggle caption John Rose/NPR Astronauts may have a particular affinity for Tabasco sauce in space because their sense of smell and taste is distorted. John Rose/NPR If you think astronauts just want dehydrated dinners and freeze-dried ice cream, think again.
After a few days in space, they start reaching for the hot sauce. In fact, they may start craving foods they didn't necessarily like on Earth. "They crave [spicy] peppers, they crave sour and sweet things," says Jean Hunter, a food engineer at Cornell University. Why this sudden interest in hot peppers? Why do astronauts lose their sense of smell, and what's this got to do with a preference for fiery food? Michele Perchonok leads NASA's food science program. "We call it the Charlie Brown phase, because their faces have gotten more round," says Perchonok.
Modern Drunkard Magazine. The opening flashback in the made-for-HBO film, Warm Springs, sublimely captures what possibly was Franklin Delano Roosevelt’s primary motive for pursuing a political career. On a bright afternoon, the gubernatorial candidate pours himself and his campaign manager, Louis Howe, each a belt of brown inside his Manhattan den. Howe asks Roosevelt, at the time working as Assistant Secretary to the U.S. Navy, why he’s so set on running on the Democratic ticket. Roosevelt replies, “The Democratic Party is the party of the people.
His preference for chilled rocket fuel was well-known, but FDR bathed in more than just the martini. Meursault. Meursault London.