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.
A cookbook for the blind, written by Ralph Read, and published in 1981.
A sample of some of his tips and techniques, from a review in the Austin American-Statesman (Sep 22, 1980):
Many of his suggestions are common sense. For instance, for liquid measurements, he uses the dipstick method — having an index finger in the right place at the right time. He uses a teaspoon to spread instead of a knife, allowing himself “one finger to check corners.” And he initials canned foods with raised letters from a plastic tape marker and arranges them alphabetically.
You don’t need to alphabetize bags of things, he says, because you can just pinch them. Split peas do not feel like elbow macaroni.
Tactile memory is very important, for things like knowing which end of a milk carton has the spout. Spices don’t need labeling because you can smell them. Smell and hearing are important factors in cooking without sight. They tell you when things are almost done.
He generally cooks slowly to help “prevent things from getting away from me.” Read has no special gadgets for cooking, though he says friends have shown him catalogs with specialty items for the blind. “Ninety-nine percent of that gadgetry is useless — though I’m interested in the fact that Amana has a blind consultant working with them in Dallas to help develop a microwave oven for the blind.”
There are some definite “don’ts,” Read says, such as not using dangerous items such as an electric beater or broiler. You can get the same desired results without unnecessary risk by using a hand beater or pan-broiling a steak.
The ad copy claimed that it wasn't cheese. Instead, it was "more than cheese." So what exactly was this stuff?
San Francisco Examiner - Aug 7, 1927
Pabst-ett is not cheese — but more than cheese. It is made by the Pabst process which conserves the nutritive value of whole milk — the milk sugar, milk proteins, and body-building milk mineral elements lost in cheese making.
It is as digestible as milk; more nourishing than milk; the cheese-product young children, elderly persons, even invalids may enjoy. A valuable regulative food for the system — rich in vitamins — health-building.
The Vintage Recipe Blog explains that it was a "a processed whey cheese similar to Velveeta but more spreadable." The Pabst Brewing Company created it in the 1920s as a way to find an alternative line of business during Prohibition. When Prohibition ended, they sold the rights to Kraft, who discontinued the product a few years later.
It took a month to experience the proper technique; first she tried with the “crushed” leather without many results; She then dealt with the roasted guinea pig and the taste was not as expected. Until she did it by cooking the whole meat in water. This should boil for at least 2 hours, until the liquid is reduced “to about 15 milliliters,” says María del Carmen. Then you have to wait for it to cool down so that it can be liquefied and left as a pate.
The smoothie guinea pig mixes it with a fruit, that was also part of the experimentation, since not with all it turns out well, but she discovered that with the naranjilla or the passion fruit, also cooked, the flavor is at its point. The rest of the process is like preparing a “normal” ice cream, whipping the cream, increasing the puree of the guinea pig with that of the fruit and adding the condensed milk. After a day of staying in the freezer you are ready to serve.
The entrepreneur adds sprinkled peanuts as a dressing, to remind the 'fans' of the guinea pig, the typical dish that is served with peanut sauce.
Pilapaña offers some other odd flavors, including beetles and mushrooms.
Pureeing the guinea pig
Posted By: Alex - Sun Oct 06, 2019 -
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.