Fast Food

AKA The Barista’s Guide to Pretentiously Judging Your Customers More Than You Already Do Around 8:45 a.m. on a weekday, the line at the Starbucks next to our office is at least 15 people deep, mostly business types in their smart suits and police officers with their holsters hanging out and me, rocking my sneakers and crewneck. As the coffee house fills with chatter about the upcoming workday, you can usually find me standing around trying to memorize the tea menu. However, thanks to this handy infographic, now I can better judge my fellow queue dwellers with none of the manic hyper attention of a coffee-swiller but all the tweet-sized expertise of a millennial. Oh, you want the freshly-ground Café con Leche, to-go? Honey, we can see right through you. [Click to enlarge] H/T Design Taxi + Picthx Visual.ly The post The Multiple Personalities of Coffee [INFOGRAPHIC] appeared first on Foodbeast.

The food of the future comes from a can and tastes like algae and insects . . . at least according to Anjan Contractor, the engineering mastermind behind the 3D food printer that promises to revolutionize our dinner plates and solve world hunger. That sounds like a lot to expect from a few cans of powdered grasshopper, but NASA has invested $125,000 worth of solid faith into Contractor’s abilities so we’re betting he’s onto something. Here’s the basics: the 3D food printer works by using canisters of powdered “food building blocks” (including protein powder made from insects) that are combined and then “cooked” within Contractor’s printer. The canisters can last for up to 30 years and would be used up completely and then replaced — thus eliminating food waste entirely. Further down the line, Contractor envisions the printer tailoring each meal for an individual person’s needs by, say, adding more protein for a bodybuilder and more calcium for someone with osteoporosis. That’s still pretty far in the future, though. Right now, Contractor is just focused on trying to print a pizza. H/T Mashable, PicThnx TheVerge The post 3D Food Printer Could Solve World Hunger with Printable Pizza appeared first on Foodbeast.

Okay guys, this whole “Nutella” thing has gone far enough. Nutella Red Velvet Cinnamon Rolls, Nutella S’more Pulls, Nutella Thieves? Who asked you all to like this stuff so much anyway? Not Ferrero, the parent company behind the sweet hazelnut chocolate spread, apparently. They don’t even want you celebrating World Nutella Day! Last week, Sara Rosso, one of the founders of beloved fan holiday, released a statement on her website claiming Ferrero had issued her a cease and desist letter, citing “some misuse of the Nutella brand on the fan page.” In response, Rosso stated she would be shutting down the nutelladay.com site, as well as the official Nutella Day Facebook and Twitter pages. “The cease-and-desist letter was a bit of a surprise and a disappointment,” Rosso wrote in her statement. “I have hope that this is not a goodbye to World Nutella Day forever, for the fans’ sake, and hopefully it will live on in one form or another in the future.” Internet outrage, of course, was swift and widespread (hehe), with some Facebook users even purporting to boycott Nutella completely in support of Rosso. Thankfully a new statement has since then appeared on the Nutella Day website suggesting that Ferrero and Rosso have finally reached a happy conclusion to this nutty case: “World Nutella Day: a positive conclusion Positive direct contact between Ferrero and Sara Rosso, owner of the non-official Nutella fan page World Nutella Day, has brought an end to the case. Ferrero would like to express to Sara Rosso its sincere gratitude for her passion for Nutella, gratitude which is extended to all fans of the World Nutella Day. The case arose from a routine brand defense procedure that was activated as a result of some misuse of the Nutella brand on the fan page. Ferrero is pleased to announce that today, after contacting Sara Rosso and finding together the appropriate solutions, it immediately stopped the previous action. Ferrero considers itself fortunate to have such devoted and loyal fans of its Nutella spread, like Sara Rosso.” Damn straight. H/T Consumerist + PicThx Young Career Traveler The post So Apparently Nutella Hates Free Publicity, Issues Cease and Desist to Founder of ‘World Nutella Day’ appeared first on Foodbeast.

I don’t know about you guys, but I’ve definitely been feelin’ the summer vibe lately.  Along with images of ice cream cones melting in the hot sun and icy margaritas, comes the want for refreshing new recipes to try.  With the goal of being healthy in mind, these broiled apricots with fresh ricotta and pistachios are just the thing for a fun and easy recipe. There’s just 4 ingredients in this dessert and 2 simple steps,  so this one is definitely a “go” for warm summer nights! ____________________ Broiled Apricots with Fresh Ricotta and Pistachios Yields: 4 Prep Time: 10 minutes Total Time: 10 minutes Ingredients 1 tablespoon sugar 4 apricots, halved and pitted 8 teaspoons fresh ricotta cheese 2 tablespoons chopped pistachios Directions 1) Preheat broiler. Place sugar in a small saucer. Dip cut side of apricots in sugar to coat and transfer to a small broilerproof baking dish. Broil, rotating once, until apricots are caramelized and juicy, 3 to 4 minutes. 2) Remove apricots from oven. Let cool slightly and top with ricotta and pistachios. Serve immediately. Recipe & Photo Courtesy of Martha Stewart The post Here’s How to Make Broiled Apricots with Fresh Ricotta & Pistachios appeared first on Foodbeast.

When we look at it, we can pick out some cooking implements, an anchor, a few battleships thrown in for good measure. Navy stuff at its finest, right? Wrong. After Parade published the story on chefs in the military, Defense News blogger Christopher Cavas put the cover art on blast for featuring the silhouette of the famous Nazi battleship Bismarck. Take a second look at the cover: Poor Parade magazine. They issued an apology explaining that the battleship was randomly chosen from a library of stock images, not a deliberate endorsement of Nazi military might, but let’s be real — this is the interwebz. You’re forever walking on eggshells here. Our advice to Parade: ignore the Führer furor, move on, and double check your cover art for tiny Nazis in the future. Good luck! H/T + PicThx Eater The post Internet Finds Nazis on Parade Magazine’s Cover appeared first on Foodbeast.

Step aside Cool Ranch DLT with shredded beef… BrandEating is reporting that Fiery Chicken Cool Ranch Doritos Locos Tacos are testing in southern California.  Shredded chicken marinated in Taco Bell chipotle sauce is the key ingredient and the taco comes in the standard or supreme (diced tomato/reduced fat sour cream) versions. Priced at 79 cents regular and 99 cents for the Supreme.

Most restaurants know when a product’s flavor profile might be too bold for the average palate. And then there’s Taco Bell. Now on test at select locations in Southern California, the new Fiery Chicken Cool Ranch Doritos Locos Taco is the latest crazy edition to T-Bell’s ever-growing DLT line. It swaps out the traditional ground soy meat with pieces of shredded chicken doused in chipotle sauce and is also available “Supreme,” with sour cream and diced tomatoes. Like with most fast food items, chances are neither the Cool Ranch taco nor the Fiery Chicken will be all that “cool” or “fiery” – (wouldn’t want such intense flavors to clash or anything) – but if it does do well, here’s to hoping we’ll see a Fiery Chicken Flamas DLT in the very near future. H/T + PicThx Brand Eating The post Taco Bell Testing New Fiery Chicken Cool Ranch DLT appeared first on Foodbeast.

McDonald’s will be rolling out with new Dulce de Leche Shakes beginning June 10 to September 15, 2013. Which means you have 98 days to make the most of this caffeinated sugar rush. Yes, I counted. The new item is made from from Mickey D’s reduced fat vanilla ice cream, caramel syrup and topped with whipped cream and a cherry. We’re guessing the Dulce de Leche will be similar to most of Mickey D’s McCafé drinks, aka liquid coffee cake in a cup. Mmm, absolutely divine. Again, you have 98 days to get your fix. The post McDonald’s Sweetens Summer with New Dulce de Leche Shake appeared first on Foodbeast.

Go ahead and call me an idiot. What kind of food blogger am I. How could I have possibly have gone 22 years without knowing that SPAM wasn’t just a nifty piece of branding wordsmithery, but that it actually stood for something? Something good and real and, albeit dubiously, delicious? Well, I didn’t. But at least now you won’t have to face the same embarrassment as me. According to TIME Newsfeed, the 76-year-old meat product originally known as Hormel Spiced Ham changed its name to “Spam” in 1937, on the suggestion of one of the Hormel executive’s brothers. Because the canned protein contains actually little ham, however, the company instead suggested the letters stood for “Shoulder of Pork and Ham” – and not “Special Processed American Meat,” “Some Parts Are Meat” or any other of the brilliant backronyms pop culture has blessed us with over the years. Foodbeast.com: Answering life’s questions, so you don’t have to. H/T TIME Newsfeed + PicThx WPMU The post Today I Learned: SPAM Is a Portmanteau of ‘Spiced Ham’ appeared first on Foodbeast.

I have tried boiled peanuts in the past. At least 20 years ago, at some gas station in South Carolina, I think. I hated them. Since then, I have used them as a measuring stick to describe other items that were bland and mealy. I figured enough time has passed that it was time to [...]