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  • #91
    Colombian Style Bacon Hotdogs in Medellín


    • #92
      Eating China’s 1,000-Year-Old Egg


      • #93
        Krispy Kreme's Enormous, 24/7 Flagship Store Just Got an Opening Date

        Krispy Kreme's flagship store will soon join the carnival of brands that is Times Square, where men in tuxedos supervise 20-foot long M&M dispensers, Hershey's employees serve massive s’mores from an authentic camper, and tourists from all over the world gather in a public square to photograph the landscape of billboards. Not to be outdone, the donut chain promised its 4,500sqft flagship would come with a glaze waterfall, a "doughnut theatre experience," and stadium style seats in its initial reveal last June. But it didn't provide an opening date -- until today.

        The doughnut giant announced on Wednesday that it plans to open its Times Square store in May 2020, at 1601 Broadway. But there's some good news for NYC natives, who would rather choke on a donut than walk in or around the tourist destination: Krispy Kreme plans to open five other locations in Midtown, the Financial District, the Bronx, Harlem, and the Upper West Side. The Midtown location will actually open before the flagship, in February, at 994 Sixth Ave. The Penn Station store, which has been closed for remodeling, will open on January 30.

        Even though its donuts are getting smaller, it's been a big year for Krispy Kreme, and we're excited to brave the storm of 42nd Street selfie sticks to get our desserts. iMlcCppwK9ZmiQK525anpWf5I


        • #94
          The Oldest Restaurant In The World Roasts Suckling Pig In A Wood-Fire Oven


          • #95
            This Turkish Ice Cream Doesn’t Melt


            • #96
              How Heinz Tomato Ketchup Is Made


              • #97
                Dunkin’ Has $2 Boxes of Munchkins Through Most of the Month

                Dunkin' may have removed thousands of "Donuts" from signs over the last couple of years, but they're not fooling anyone. Donuts are still the reason you're stopping by, and the reason you might want to swing by over the next couple of weeks.

                Though, the cause is the little fellers. The Munchkins, which just got quite cheap throughout most of February. The donut holes are just two bucks for a 10-count box until February 25.

                There is actually a surprising variety of Munchkins available. It's not just glazed holes for days and days. Among the options, you'll find Butternut, Cinnamon, Glazed, Glazed Blueberry, Glazed Chocolate, Glazed Old Fashioned, Powdered, and Jelly.

                Not everyone wants their donuts in bite-size form, though. If you think holes are missing the best part of the donut, there are plenty of other special treats for you in February. Dunkin' will be doling out heart-shaped donuts for Valentine's Day as well. Options will include the Brownie Batter Donut and the Cupid's Choice Donut, both of which come covered in Bling Sprinkles.

                You'll also find the shop slinging an Instagram-worthy Pink Velvet Macchiato and a Pink Velvet Signature Latte. The macchiato comes with espresso, red velvet cake flavor, "hints of cream cheese icing," and the iced version has a cool layered effect when it's served. The latte has espresso, red velvet cake flavor, whipped cream, mocha drizzle, and hot chocolate powder. If your valentine says you're sweet, let them know nothing could possibly be as sweet as this.



                • #98
                  How To Eat Sushi The Right Way


                  • #99
                    15 Foods & Drinks You Would ONLY Have on St. Patrick's Day


                    • Multimillion-Dollar Restaurant Only Serves Bacon



                      • Louisiana Is Paying $6 for Every Swamp Rodent You Can Kill


                        • How To Mix Every Cocktail


                          • Some creameries in the US, Canada and the UK are fermenting whey that is left over from cheese production into a clear, vodka-like liquor that one creamery calls "Cowcohol." The process produces a spirit that has a sweet, caramel-like taste and gives dairy farmers a way to recycle their whey instead of dumping it in landfills.

                            AS LONG AS HUMANS HAVE enjoyed the bacterial miracle that is cheese, cheesemakers have struggled to make use of its byproduct: whey. Every pound of cheese produces about nine pounds of whey—the translucent liquid you may recognize from the top of a freshly opened tub of sour cream. Excess whey can fertilize fields or feed pigs, but artisanal creameries are often still hampered by massive amounts of leftover whey. They pay thousands of dollars to have it disposed of in landfills.

                            Luckily, a niche field of researchers and an eager group of craft creameries are taking an unexpected approach: turning all that whey into “vodka.”

                            Dr. Paul Hughes is an Assistant Professor of Distilled Spirits at Oregon State University, a nascent department and one of the few of its kind in the country. After an aspiring graduate student approached him about fermenting whey into a neutral spirits base, he began running experiments to prove that the solution was both environmentally sustainable and cost-effective for small creameries. His work showed that a cheesemaker selling cheese for $40 a pound could, with a proper fermentation system, make half again as much in retail sales on alcohol. In the last several years, he says, he’s been approached by more than a dozen creameries from across the country looking to ferment their whey into alcohol.

                            Todd Koch, owner of TMK Creamery in the rolling hills of Oregon’s Willamette Valley, remembers reading about Hughes’s work in the newspaper early last year. Large, corporate-owned creameries can afford the expensive equipment that converts whey into profitable products such as protein powder. But at his family-owned, 20-cow farmstand creamery, Koch and his wife simply fed their whey into the fields through a nutrient management system. Rather than continue to bury the byproduct, Koch decided to ferment as a means of profitably upcycling the whey while bringing visibility to his animals. He teamed up with Dr. Hughes and a nearby distiller to manufacture the creamery’s newest product: a clear, vodka-like liquor they call “Cowcohol.”

                            Not only is it an effective means of upcycling, but it also “creates another vehicle to showcase our true heroes, the cows,” says Koch. “We call them cow-lebrities.”

                            Koch says the cow-based spirit has a caramel-like sweetness with a smooth finish. Dr. Hughes, who has officiated the American Craft Spirits competition, says it’s refreshingly neutral. He would have no problem serving it neat to a friend, though he admits his peripheral involvement renders him biased. Judging from public demand, the partnership produced a hit: TMK is overwhelmed by demand for “Cowcohol.”

                            Outlandish as it may seem, TMK is not alone at the intersection of dairy and liquor. A sixth-generation dairy farmer from Dorset, England, turns his whey into Black Cow Vodka. Tasmania’s Hartshorn Distillery ferments their sheeps’ whey into award-winning vodka, gin, and liqueur. Ontario’s Dairy Distillery turns problems into profit with a product they call “Vodkow.” Indeed, Dr. Hughes imagines a future in which a concentration of creameries are bound by a cooperative distillery fermenting what would otherwise be a cumbersome byproduct.

                            Whey fermentation offers a brave, new world for small creameries, both in decreasing their environmental footprint and ensuring financial security in an age of mass conglomeration. For Koch, a life-long, self-proclaimed “cow person,” the possibilities of bovine booze are a relief to him and his beloved herd. “Going through college, I was like ‘Man, if I could just figure out how to get cows to make alcohol, we’d be set,’” he says. “So I guess we’re one step closer here.”



                            • QUARANTINE (LOCKDOWN) MUNCHIES PART 4 - EGGS


                              • Gregzs, nice table for sure!

                                I do like fruit cakes.