Recently we published a story on whether or not you can still use ground beef that has turned brown (TL;DR: Probably, but if it smells bad it’s got to go). A commenter then posted another interesting question in the is-it-okay-to-eat category: How can you tell when blue cheese goes bad? After all, it smells pretty…
Maybe you’ve been to a Greek restaurant lately. Maybe you ordered the flaming saganaki. Or maybe you’ve frequented a farmer’s market, and you tasted this squeaky, briny, exceptionally tasty white cheese griddling on a hot pan, crisping on its surface. In either cases, there’s a good chance you’ve tasted halloumi.
Fresh off a resounding victory (and a new record) at this summer’s Nathan’s Hot Dog Eating Contest, competitive eating champ/human black hole Joey Chestnut has his eyes set on a new challenge: cheese curds. The Milwaukee Journal Sentinel reports he’ll arrive Saturday at the Wisconsin State Fair for a 6-minute…
Again, just when I thought I had a great job… Professional chocolate taster Angus Kennedy (editor of Kennedy’s Confection magazine) offers a super-easy way to test the quality of your chocolate. In this Business Insider video, he demonstrates that when he snaps various chocolate bars, the high-quality chocolate makes…
Break down a plate of nachos to its component parts, and you’ve got the makings of a damn culinary wonderland: Tortilla chips, extra crispy and maybe a little singed around the edges. Cheese, preferably of more than one variety, generously distributed and melted ’til it bubbles. Sour cream, cold and tart. Chicken,…
There were signs. We reported earlier this month that “1.36 billion pounds of American-made cheese is languishing—languishing!—in commercial warehouses,” as cheese reserves increased 6 percent following dips in demand. And now, after decades of ruling the country, orange-colored, cheddar-based and cheddar-ish American…
Right now, as you read this, 1.36 billion pounds of American-made cheese is languishing—languishing!—in commercial warehouses. According to The Washington Post’s Wonkblog, that’s the largest amount of stockpiled cheese since the Agriculture Department began keeping track nearly 100 years ago. Cheese reserves have…
It’s the middle of the week, and you’re already looking forward to having a picnic this weekend. Well, aren’t you the little bonnet-wearing summer-enjoyer? But hey, it’s a nice way to enjoy the outdoors and such, so good on you.
Despite some efforts to shut it down, an annual U.K. cheese-rolling competition took place on Cooper’s Hill this week. It sounds charming and pastoral, but the above video shows a truly violent and cringe-worthy race to catch the rolling cheese. This year’s muddy field made for some especially slick spills. [Kate…
Sure, we all party like rock stars in our youth, but as kids arrive and our lives calm down a bit, we focus more on craft beers and the occasional wine tasting. But apparently, things may be heating up again: Business Insider reports a new trend of middle-aged people hosting “E’s In Cheese” parties, by basically…
Thank god, as the weather turns warmer, party season approaches as well. You probably have your usual standbys on hand that your pals have come to expect from one of your get-togethers, so that they would be disappointed without your classic seven-layer dip and your spinach concoction in a hollowed-out loaf of bread.
For a while, my kids were clamoring for Babybel cheese in their lunches. Apparently all of the kids in the cafeteria were spending their noontime sculpting the red wax that surrounds the cheese into various shapes. I didn’t realize that they were ahead of a particular trend, as Twitter today highlights the best of a…
We get that when we go out to a restaurant, we’re not buying just the food. We’re purchasing ambience, and getting waited on, and not having to do the dishes. Even with all that though, a markup in excess of 1,000 percent seems excessive. But that’s what happened at a restaurant in Bristol when the chef neglected to…
We’ve covered a handful of food-related dream jobs here at The Takeout, but this marks our first entry in the realm of dream real estate. Who cares that this Brisbane home has a big gorgeous pool? It will give you everything you need to make goat cheese, other than the goats and the skills and the ability to drop…
Every food seems to have its own national celebration now, so fondue chain The Melting Pot has decided to stir things up by offering a two-day acknowledgment of National Cheese Fondue Day on Wednesday. (This is not to be confused with National Chocolate Fondue Day, which also definitely exists.) The festivities will…
You could say that a man who made a Rubik’s Cube entirely out of cheese needs a hobby, but Tony Fisher already has an awesome hobby: making Rubik’s cubes.
Reasons to attend a cheese festival: cheese, eating cheese, trying new cheese, cheese. Cheese cheese. So what happens when the cheese festival runs out of it?
The wedding cake has been around for centuries, which is probably just about as long as creative about-to-be-marrieds have tried to jazz theirs up a bit. Recently, the cupcake-tree wedding cake has made some inroads, but there’s a new savory trend that sounds ideal for those who favor dairy over sugar: the…
On my first night in Paris, I woke my travel buddy with my writhing, kicking, mumbling, and cold sweats. It was the cheese dreams.
The food chain is such a fascinating process, isn’t it? Particularly the way certain ecosystems affect each other, like grass-fed beef offering more nutrients than cattle raised on grain. Or, on the dark side of that cycle, when an invasive species can really fuck with your production process, like these greedy wild…
