This woman started producing her own “pink sauce” after videos of her eating it with chicken and other food went viral. Customers were not too happy with the results.
Feeling peckish on a flight? Go ahead, order a snack. Just make sure it’s not pasta.
Airline food catches a lot of flack for being a bit bland. However, it’s important to note that it’s more about the human body’s reaction to being 30,000 feet in the air than the actual food itself. A study conducted by Germany’s Fraunhofer Institute for Building Physics found the combination of dryness and low pressure on planes reduces the sensitivity of human taste buds for both sweet and salty by 30%.
Furthermore, as Fritz Gross, director of culinary excellence at LSG Sky Chefs Asia Pacific, told CNN in 2012, airlines aren’t as interested in taste as they are focused on food safety.
“Our top concern is actually food safety,” Gross said. “Because we do such a large volume, we cannot afford to have things in there that are not right. You can imagine how easily an airline can get sued.”
Why then is pasta off the menu? Because beyond food safety, Gross noted, some foods simply cannot handle the cooking process at altitude. Pasta, like all dishes in the air, is typically reheated before serving, meaning it’ll likely be well overcooked by the time it gets to you. If you’re expecting it al dente, you won’t be happy. Furthermore, if the ratio of sauce to pasta is off, it will likely lead to a sloppy mess that will be far from tasty.
Additionally, as Travel + Leisure previously explained, Dr. Charles Platkin, executive director of the Hunter College NYC Food Policy Center, reviewed and rated the foods available on 11 U.S. and Canadian airlines and noted that pasta or other carb-heavy meals may not be the best bet on flights for those either looking to find something healthy, or those hoping to arrive at their destination feeling alert.
“Eating lots of heavy carbs such as pasta with thick, dense sauces, breads, muffins or cakes will leave you feeling lethargic, cranky, and not full or satisfied,” he said. “Your blood sugar levels will spike and then fall, which will negatively impact how you feel.”
What then can a flier eat instead? The best bet may be to forgo airline food altogether and pack your own. Packing snacks like popcorn, protein bars, and whole fruits is easy, and even foods that are considered “liquid” like peanut butter and hummus come in TSA-friendly sizes, making it easier than ever to pack a few things, eat healthy, and avoid airline prices along the way.
Source: Travel + Leisure
Matty and Rang head to Hanoi to check out Vietnam’s growing restaurant scene and meet up with a few French ex-pats to sample some of the best French inspired Vietnamese dishes.
Matty and his best friend and mentor, Master Rang, head to south Vietnam to visit the town where Rang grew up. Matty meets Rang’s family and learns the harrowing story of how Rang came to Canada. Together they explore fish trading, night markets, and Vietnam’s best fish sauce.
Miguel Escobedo loves three things: San Francisco, DJing, and al pastor, a spit-roasted pork popular in Mexican cuisine. Originally from Mexico City, Miguel’s passions have spawned a career making some of the best Mexican food in the Bay Area, and his current project, Al Pastor Papi, focuses on perfecting the al pastor experience. Miguel talks about his journey deep into the history of al pastor, where he learned about the food’s roots in Lebanon, and about how giving back to the community he loves has made his culinary career even richer.
I wish the Bleu Kitchen/Bleu Truck came to Orange County I would pull up every time. Too many places in my area serve really janky garlic noodles. Chef Grubby and his team do Asian food proud
Earlier on Wednesday, Quaker Oats announced it’s retiring the 130-year-old Aunt Jemima brand and logo. “As we work to make progress toward racial equality through several initiatives, we also must take a hard look at our portfolio of brands and ensure they reflect our values and meet our consumers’ expectations,” the Pepsi ( )-owned company said in a statement.
Uncle Ben’s owner Mars is planning to change the rice maker’s “brand identity” — one of several food companies planning to overhaul logos and packaging that have long been criticized for perpetuating harmful racial stereotypes.
And Conagra, which makes Mrs. Butterworth’s syrup, said it would conduct a complete brand and packaging review. Conagra noted it “can see that our packaging may be interpreted in a way that is wholly inconsistent with our values.”
But what makes it all worse is that one of the things Eater has done is help push a kind of restaurant consensus around that monoculture, which goes a little like this: notable chef, must speak English, must be media-savvy, must have design-driven dining room, must kowtow to the scene, must have small plates, must push diverse histories through French ricers, must have toast points, must love dogs. Eater’s not alone in doing this — plenty of others do, too (including Grub Street). But the result is a formula that has basically condo-ized New York’s food culture with some ultimately pretty conservative, even intolerant, values. Which means maybe it shouldn’t be a surprise that there’s a penitent skinhead near the top of Eater’s food chain. But it is a reason to try and shake things up. Food is so essential to our lives and social ecosystem that this news should be a signal not just to question the people in these positions of power but to question the positions themselves.
Source: Grub Street