An experimental model of the 'Taste Organ,' which was developed by a French scientist. To enjoy the taste 'harmonies' the 'listener' holds a small tube in his mouth so that the various concentrated liquids can be injected either singly or in the correct combination.
Reports from the late 1980s claimed that the Wells family in Maine were the only producers in America of canned dandelions. The family had been in this business since 1894 when Walter Scott Wells founded the dandelion cannery. In the 1960s, the family also began offering canned fiddleheads, selling both under the Belle of Maine label.
However, the Strange Maine website indicates that since 2012 the Wells family has given up canning and is now only selling fresh, in-season fiddleheads and dandelions. Which would mean that it's apparently impossible to buy canned dandelions... at least, in the US. Not sure if a dandelion cannery still exists somewhere else in the world.
Hartford Sentinel - May 27, 1988
Posted By: Alex - Fri Dec 20, 2019 -
The holiday season is upon us. So, what better time to experiment with white grub broth in your cooking. Switch out the usual chicken stock for some white grub broth, and see what your guests think. Or just serve it on its own!
Sioux City Journal - Aug 6, 1922
"A valuable source of food supply remains untouched in the ground, and might be drawn upon to advantage if popular ignorance and prejudice could be overcome," said Dr. Leland O. Howard, chief of the Government Bureau of Entomology.
"I refer to the common white grub. Every small boy who goes fishing is familiar with it, because it makes exceptionally good bait. But even he does not know that it is the larva of the lively and brisk-flying insect which we call the June bug.
"The white grub is good to eat. It makes an excellent broth. Prepared in a salad, like shrimp, in the French fashion, with mayonnaise dressing, it is delicious. White grubs in a stew are first rate, resembling crab meat in flavor.
"I am able to recommend them because recently, in the Department of Agriculture, we have eaten them cooked in various ways. A quantity of them was shipped to Washington from Indiana in glass jars of salty water for the purpose of the experiment, and the job of devising ways to prepare them appetizingly for the table was assigned to the nutrition division of the Office of Home Economics.
"There the experts in practical home cookery took them in hand, removed their entrails and washed them, thus converting them into a raw material as clean and nice as shrimp meat or crab meat. A number of persons, invited to eat the broth, salad and stew made from them, found all three most appetizing. For stew the grubs were heated with a little water, and milk, butter, salt and pepper were added.
"Perhaps you imagine that it would be difficult to collect enough white grubs for table purposes. But that is not so. Over wide areas in the Middle West and elsewhere the soil is full of them. They can be turned up by thousands with a spade in a few minutes."
Compelling excuse. Back in 1947, when police apprehended 18-year-old Raymond Adame as he was attempting to kidnap Celina Jarmillo, he explained, "Last April she made me a sandwich of potatoes, beans, and macaroni, and according to our legend she bewitched me... I couldn't get out of her spell."
Two popular food items, mayonnaise and cranberry sauce, are mixed together to form a new food item which is to be called Cramonnaise. This new item is to be packaged and labeled with the new name—Cramonnaise. The name is derived from parts of the names of the ingredients, cranberry sauce and mayonnaise.
The patent application was abandoned in 2019.
It seems to be a peculiar feature of mayonnaise blends that they inspire weird names. Such as 'mayochup,' posted about previously.
Posted By: Alex - Thu Nov 28, 2019 -
Chinen and Raspet, a former flavorist at Soylent, are the makers of the Nonbar—an energy bar derived from a blend of three algae, including spirulina. They say algae can revolutionize the food industry, but as is typical of Silicon Valley-backed future foods, the Nonbar doesn’t reimagine eating, but disrupts it. Often, these products represent a total failure of imagination. Take, for instance, the emerging field of cultured meat, where entrepreneurs are wielding a god-like power—growing muscle tissues, practically out of thin air—to make chicken nuggets and hamburgers. The Nonbar, however, is more unusual—it stands no chance of replacing the protein we currently eat because it tastes so bad. Each dense and chewy bite is dominated by tapioca, and has a lingering chalkiness that reminds eaters of the difference between status quo and sacrifice. It is the taste, however repulsive, of reducing global emissions.
Paul Di Filippo
Paul has been paid to put weird ideas into fictional form for over thirty years, in his career as a noted science fiction writer. He has recently begun blogging on many curious topics with three fellow writers at The Inferior 4+1.