All posts filed under: Trending Now

Biotech Optimizes Ice Cream

Very brilliantly Scientists in a collaboration between Dundee and Edinburgh University figured out that when you add a protein into ice-cream, it doesn’t melt away so quickly – staying intact longer as well as preventing sticky fingers and stains. The protein can be naturally found in ‘Natto’ – a Japanese breakfirst (doesn’t look too appealing to me). Natto is a salty breakfirst, but you just add the protein anyway. So, besides staying in form, the protein also does the trick of making the ice cream a lot healthier of course (read more here). The Scientists hope that the optimized ice cream can be already brought to market in 3 years! So – another little bit of Science to brighten your daily life 😉

500 years of German Beer Purity Law!

Tomorrow – the 23rd of April – is the official day of the German Beer! Why? Cause that is the day the German Purity Law was proclaimed, i.e. back the on the 23rd of April 1516. It says that German beer can only be brewed from hops, barley and water. Later yeast was added to this mix as well (back then they were not yet able to produce yeast). The German beer brewer association prouds itself that this is the oldest, still maintained food purity law in the world (is that correct? Comment, if not!). And tomorrow, it will have been in place for 500 years – yeah! So, how is this date getting celebrated? Obviously, in Germany a lot. Every single beer brewery opens their doors to offer insight tours that day, hands out beers for free, offers ballon rides, etc. In Munich, for example, they are building a fountain of beer from which people can take drinks for free. For an overview of events – click here, here, here, here or here! (links are …

Mangold quick mixed spring pan – (welcome late spring and be in trend with FAO’s international year of pulses)

I am a lazy cook but I love mangold. Thanks God, I have a wok, so that is no dilemma for me. Given the current temperature change towards full blown spring, I so needed something really green, fresh and light. You know – a full blown veggie and beans mix Italian style. There is not much you can do wrong with such recipes; just get everything you have and put it together in one pot, i.e. wok. Moreover, with such a recipe you are currently absolutely en vogue and up to date. As you may know FAO announced the international year of pulses this year – so anything containing beans is in trend. They even gave out an official recipe list (it can be found here) – however, I think this recipe list absolutely offers room for improvement. For example, the recipe I am presenting here is not on the list… Here is what I used: 3 magolds (see picture) 1 larger (but not too large) white onion. 1 garlic clove 4 tomatos 220 to …

Cacti Sales Pop Up

Love hurts. But we do love the little green in our kitchen and apartments. Some time ago, I wrote about some elaborate new indoor farming system that is conquering the world. Yet, let’s face it – most of us are damn lazy gardeners – not even speaking about farming. Thanks Good, there are plants out there that do not mind our unreliability: cacti! In fact, a cactus – a little green cactus – can be your best friend. Friendly, with some edgy shapes that scream out to the world: ‘I’ve got character’, it is there in your kitchen sparkling in all its green glory! At Bitte Coffeehouse & süße griechische Kleinigkeiten in Berlin  you will find a place where cacti are very much appreciated. Knowing that – concerning cacti – all that is missing for someone to get one is the right stimulus, they are hosting this Saturday a Pop-up Store for cacti and suculents! In fact, they are advertising that this will be the place where you can really get the weirdest cacti with …

Just not Sriracha… :)

The world is full of copy cats. And, the better you are the more posers will try to be just as you are. For example, there is nothing like Sriracha Hot Sauce out there – the legendary chillie sauce brand that inspired a new beer flavour. However, sometimes when you go to the supermarket, you will find bottles of chillies that look just as Sriracha – with the little exception of the major image being different… Quite funny what alternative images people came up with… In any case, apparently, you cannot protect the Sriracha bottle as a trademark, so be carefull what you are buying cause the fakes really differ in taste from the original Sriracha 😦 Here comes a little gallery of Sriracha look-alikes found all over the globe from the US, to Israel, to Belgium, to Thailand:

Vivace caviar is bancrupt

Some time ago I wrote about Vivace caviar, a company by a former professor of mine that tried to produce caviar in a fish-friendly way. They went bankrupt.  Apparently, the costs of the running production were too high per month, and the sales too low. And, of  course, they earned tons of criticism for their bankruptcy. For example, other sturgeon farmers found the production conditions of vivace faulty – apparently, one could taste that in the resulting caviar eggs (which indeed tasted different). Moreover, harvesting eggs several times from a sturgeon is not a complete novelity – such practices are common already in Russia. Professor Köhler’s patent for hardening the eggs after harvest added only a little bit of extra improvement to the process. Moreover, they were very ambitious – potentially too ambitious – they wanted to start production with 5 tons caviar per year, even though they sold at higher prices than the rest of the market… In any case, the story is a bit more complicated than that of course, so read it …