In this edition of Blind vs. Blindfolded, Tommy teams up with fellow YouTuber Andrea Lausell to determine who’s better at doing things without sight – someone who has been blind since birth or someone who’s seen their entire life and now blindfolded. In this challenge, Tommy and Andrea have to identify different foods around the house including mangos, limes, potatoes, pretzels, Skittles, ginger root, and zucchini.
Tag Archive: food
The Sam O’Nella Academy explains how “banana republics” came to be, and how their influence is still felt today.
Any French chef can tell you that the foundation of their cuisine is butter. Mind of a Chef‘s Ludo Lefebvre visited the Jean-Yves Bordier Butter factory in the Brittany region of France. Le Beurre Bordier customizes its butter to the specifications of the chefs they send it to. Chef Ludo learns first hand how it’s done. Five minutes of butter heaven.
Many Westerners equate ramen noodles with the cheap dried stuff that poor students and young adults eat, but Criterion Collection is trying to change that. They put together this wonderful documentary to promote the 4K restoration of “ramen Western” Tampopo, one of the greatest food films ever made.
Criterion spoke with several chefs who dedicated big parts of their careers to perfecting ramen after seeing Tampopo, which is a funny and sensual and sweet film that incorporates martial arts and Western themes into the story of a young woman trying to transform a sad little ramen shop into a place she can create her culinary art.
I found this recipe and it looked so good I had to try it. I don’t think I’d had meatloaf since I was 14 years old. They came out SO good.
Muffin-Tin Mini Meatloafs
- 1 medium onion, chopped
- 1 carrot, finely chopped
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 1 TBSP olive oil
- 1 lb ground beef
- 1/3 cup ketchup
- 3/4 cup bread crumbs
- 2 TBSP mustard
- 1/3 cup fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 large eggs, beaten
Preheat oven to 350 degrees Fahrenheit. Grease a standard 12-cup or large 6-cup muffin tin.
Heat oil in a large skillet and saute the carrot, onion, garlic, and oregano (adding in that order), until mixture is softened and translucent, about 5-7 minutes. Spread on plate and let cool slightly.
In a large bowl, combine onion mixture with all remaining ingredients. Thoroughly wash your hands and get in there to mix it all together.
Spoon meat mixture into muffin cups.
Top with a drizzle of ketchup. (At this point you could cover and refrigerate or freeze for later use.)
Bake for 25-30 minutes for smaller cups, 35-40 minutes for larger cups. Let meatloafs rest for 5 minutes before removing from tin.
Visit the Laugarvatn Fontana Spa in the village of Laugarvatn, Iceland, where guests can try the famous “Rye Bread Experience,” courtesy of the amazing geothermic sands that can bake bread in bubbling underground “ovens.”
Says traveler and video producer Alison Grasso, “in my research of ‘cool Iceland foods’ (very possibly my actual Google search) I came upon the Rye Bread Experience offered at Laugarvatn Fontana Spa, just about an hour outside of Reykjavik. So my cousin and I went, and we filmed, and we ate dense, sweet, molasses-y bread that Viktor took straight out of the bubbling sand, topped with an alarmingly thick cut of Icelandic butter that looked like cheese, but wasn’t. We learned about the geothermal activity surrounding Laugarvatn, which translates to ‘hot spring lake,’ and how locals from nearby share the six geothermal ‘ovens’ for personal cooking, like slow-cooked lamb.”
This pepperoni garbage bread has a little bit of everything, which makes it a perfect addition to Sunday’s game-day appetizers with the guys. Here’s everything you’ll need:
In this clever ad by IKEA, we imagine what foodies might have done before technology came along.
This recipe is SO delicious and STUPID easy. A five-year-old could make it.
Slow-Braised Short Ribs
- Beef chuck bone-in short ribs
- Salt & Pepper
- Barbecue sauce (You could make your own, but why would you do that when there are so many great pre-made sauces at the store?)
Heat oven to 300 degrees Fahrenheit. Generously season ribs with salt and pepper. Arrange in a greased oven-safe pan.
Cover ribs with barbecue sauce. Reserve some sauce for serving if you like, but the ribs won’t really need it.
Cover with tin foil and bake for 2 hours. Remove tin foil and bake for another half hour. The meat will be so tender it’ll be falling off the bone. Serve with a side like asparagus spears or mashed potatoes.
This Japanese commercial for instant Nissin Chikin Ramen is about as insane as it gets.