Most Commented Food Blogs (316)

SOUTH BURLINGTON, VT—Ben & Jerry's has long been known for the ice cream company's political activism, introducing flavors that support many progressive causes.


The company has done it again with its exciting new Antifa-inspired flavors, the sale of which benefits the anti-fascist organization that bravely stops fascism by force and silencing those they disagree with.

The new flavors include Vegan Coconut Milkshake with Real Concrete Mix, Blood of the People You Disagree With, and Antifa Protester B.O. All the flavors are made with real ingredients, whether that's blood harvested from people that Antifa threw a brick at or actual sweat from Antifa rioters.

"Delicious!" said one Antifa taste-tester in Portland before throwing his half-finished Vegan Coconut Concrete ice cream at a conservative reporter standing nearby. "It's great to know I'm supporting a wonderful cause like fighting Nazis with my ice cream purchases. Now, if you'll excuse me, I have to find undesirables and utilize violence against them."

At your local Ben & Jerry's ice cream shop, you can even get your Antifa ice cream customized with great new toppings like Molotov cocktail drizzle, real bread crumbs from a Soviet breadline, and bits of dog meat from Venezuela.

I usually select French bread for sandwiches. When it's not available, Cuban style bread is my second choice. Sunday, I tried something different. I'll categorize it to be hand-made bread and not the ones typically produced by machines.
Already cut in 1/2" slices, darker in color, harder in texture, I toasted 2 slices with butter and the flavor was really tasty. Three hours later, I had indigestion that required antacid and a glass of sparkling water.
Tuesday night, I tried one slice dipped in soup... again, I'm up in the middle of the night drinking sparkling water to make the 'bubbling in my stomach' go away.
I'm thinking it has to do with the yeast the bread was made from. Not a totally new experience, I've had that with Rye bread (made from scratch) at the Publix Bakery and learned to avoid some of their products.

Another cup of soda water and it's off to bed!

Pizza one of my favorite foods.
How dare they create them with a Cauliflower crust.
I say nope.
What say you?
Yes - cauliflower
Never - cauliflower

Whenever I go to the Asian market I try to get some bananas from Thailand.
They are short 'finger size' and have a thin skin. Typically, it's best to keep them in plastic and wait for the skin to split to indicate they are ripe.
Last night I see the local Publix grocery has finger bananas from Colombia that look like dwarfed bananas of the variety normally sold here that sell anywhere between 65 cents to 80 cents per pound. When fully ripened, the Manzanos are sweeter than normal bananas but cost prohibitive at $2 a pound.




The ones in the store are slightly distress and look nothing like the ones on Chiquita's website.

When I commuted from Miami, I was in the car at least one hour every morning usually listening to the local Classic Rock station. The announcer is friends with the owner of a famous coal fired pizza establishment that has several stores in South Florida.
From time-to-time they would talk about pizza... ingredients, method of cooking and cost of the raw materials that went into the making of pizza. According to what they were saying, surprisingly a 16" cheese pizza had only a few dollars of materials (dough, cheese, tomato sauce) in the making and sells for around $15. Adding a few toppings could drive the price to $20.
I grew up a few blocks away from two of the best pizza parlors in Miami and a bit picky to the style of my favorite. Thin crust.
Now, I'm 40 miles north of my old location and surrounded by a few 'corporate' style Italian restaurants. For the most part, pizza here is lacking. There is one place a few miles away that does the same style as I had in Miami and for a few years did a Monday special 18" thin crust pizza for $10. Times change and after their COVID shutdown the price went up to $12. Understandable and I consider it a deal.

Looking for the perfect pizza had me experimenting with homemade pizza. All of my tries were done in a small electric toaster oven, probably less that $30.

Today, I saw an article about the best pizza ovens for home use. The cheapest was $50 and the most expensive being $1,500. I'm disappointed as the $1,500 model only does a 12" pizza!

All I can say right now is... forgettaboutit

in the uk they have certain days for certain meals ,,like friday is fish n chips and sunday is a full blown sunday dinner with roast beef yorkshire pudding potatoes and veg plus lashings of gravy ,,
so what days are your special meals ????

In the 1950's, It was a big issue in America to service rice that didn't stick. I remember TV commercials about housewives making the perfect bowl of 'fluffy' rice. I heard one story where the husband invited his boss over for dinner and they were appalled to see his wife had cooked a bowl of rice where the grains stuck together. He was overlooked for a promotion simply because his wife had ruined their dinner!
We have all different varieties of rice and I believe minute rice rules out over rice that takes 30 to 40 minutes to fully cook.

Fast forward 40 years and I was dating a woman who was born in Hong Kong. She wanted to know what meals I cooked for myself, so I invited her over for dinner. Skirt steak, Caesar salad and rice was on the menu for the night.
Wash the rice, boil it for a few minutes, turn off the heat and cover. Perfect rice in less than 10 minutes.

Everything passed the test... except for the rice.

Why? It's nearly impossible to eat fluffy rice with chopsticks. She gasped and returned to the stove boiling the rice for another 15 minutes on high heat until it started to clump.

I can remember her scolding me because 'I didn't know how to cook rice' and to never do that again. Obviously, she felt bad for her actions and decided to buy me a rice cooker. The other thing was to buy different rice as the one I bought was long grain domestic and didn't have the desired flavor. A trip to the Asian market cured that.
Side note, the relationship ended before the bag of rice was empty.

Knowing now what to do now and avoiding lectures, I have been getting rice in 25 pound bags from the Asian market. Sometimes, 15 pound bags from the grocery store, but it must be cooked in the rice cooker to make it clump together.

Some of the imported rice has doubled in price lately. That doesn't bother me and... I was able to find a 20 pound bag of long-grain rice in Walmart for $10. Amazing !
But, it's domestic and doesn't clump like the imported rice, nor have any flavor. So, I'm being a diplomat until the 'wrong rice at the right price' is finished.

Tonight was my first try making the cilantro lime salad dressing in the style of Pollo Tropical restaurant.
The sour cream was too thick an wouldn't turn in the blender, so I added more lime juice.
Oops... too much!
Some recipes call for cream cheese.
I added 2 lumps of cream cheese that helped to thicken the mixture.
It's still pour-able soft with bubbles from the blender.
I'm hoping the refrigeration solidify it and will get the bubbles out.

The flavor was okay, maybe a bit to tangy... too much lime juice.

Organic food promises to be healthier and more sustainable.

The European Union plans to reach organic production on 25 percent of its agricultural land by 2030, up from 9.1 percent in 2020. The United States, in contrast, isn’t putting big bets on organic, which still represents less than 1 percent of total American farmland. Instead, the USDA promotes climate-smart agriculture by investing $1 billion in regenerative commodity pilot projects. But which is the better move?
Organic requires too much land
Organic farming isn’t more climate-friendly than conventional agriculture when looking strictly at emissions. In a comparative analysis of the environmental impacts of different agricultural production systems, Michael Clark and David Tilman at the University of Minnesota found that “organic and conventional systems did not significantly differ in their greenhouse gas emissions.” But that’s not all that matters.
Land use is organic’s achilles heel. The analysis concluded that organic farms require 25 to 110 percent more land to produce the same amount of food than conventional systems because organic yields are lower. That’s terrible news for the climate because land use comes with a so-called “carbon opportunity cost.”
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When not used for farming, the same land could host natural ecosystems such as forests and grasslands that store much larger amounts of carbon than agricultural soils. But agriculture keeps taking over more and more natural ecosystems instead of returning fields to nature, thus continuing to fuel the climate and biodiversity crises.
The resulting need to limit agriculture’s land use — alongside profitability concerns — keeps many farmers and environmentalists laser-focused on securing high yields. Advances in breeding, pesticides and fertilizers, machinery and farm analytics have led to an impressive yield increase over the past decades. For example, global soy yields have increased by 150 percent since 1961. Organic yields couldn’t compete with such rapid advancements, hampering its growth.
Carbon costs aren’t the only concern
Why hasn’t this yield disadvantage deterred organic’s advocates and practitioners, including European legislators?
One reason is that organic farming offers many other social and environmental benefits. BIPOC workers and rural communities suffer disproportionately from unsafe pesticide use on conventional farms. Organic soils tend to be healthier, increasing their resilience to extreme weather events such as floods and droughts — an essential consideration as the impacts of global warming will intensify over the coming decades. In low and middle-income countries, moving to industrial agriculture doesn’t tend to deliver an overarching improvement in local communities’ social, economic and environmental conditions.
Many practices that are branded as regenerative have been cornerstones of organic agriculture for decades.
Organic is also a more transparent way of promoting climate-smart farming. Many practices such as crop rotations, intercropping, cover cropping, reduced tilling and composting that are now branded as regenerative have been cornerstones of organic agriculture for decades. Organic farming is clearly regulated, third-party verified and labeled for consumers.
While the system certainly has flaws, it seems to me that it would be much easier to continue building on organic to support climate-smart practices rather than inventing a new regenerative ecosystem of regulation, enforcement and communication. I wish more food brands embarked on that path.
Other experts argue that the land use difference isn’t (or doesn’t have to be) as large as these studies estimated and question the dominating “feed the world” narrative. They argue that we need to consider the proper evidence to realize organic’s superiority. Many indigenous communities and smallholder farmers wor