The Original Food Info
Ever wonder what you should cook? Listen to this screaming guy! We like to skip around in the video and pick 3 of his top screams. Like “HAMBURGER” “CHEESE” “ARCTIC CHAR” and come up with a dish.
You try now!
Popularity: 18%
People all over the world have been enjoying pizza for years. Although now it is considered a decidedly American food, it has origins in Europe and many national variations. Every war since the 19th century has had an annual unofficial Pizza for Peace Day (or Pizza pour la Jour de Paix), where fighters lay down their arms and join each other for a hot slice. Genghis Khan probably would have succeeded in wiping out more than just Persia if it wasn’t for his becoming fat and lazy after discovering pizza in his attempted Mediterranean conquests. Anthropologists and archeologists are currently working to prove a theory that Pompeii only exploded because a group of Neapolitans operating out of Salerno tried to tap into the volcano to create massive pizza ovens.
Pizza consumption has seen explosive increases worldwide since the 1970s. Until recently, that is. In 2004, the World Health Organization (WHO) saw a dramatic downturn in overall pizza sales growth, and since 2007 sales have actually been decreasing. What is behind this dramatic change? Some blame the liberal media’s obesity epidemic claims, others blame the influx of new franchises in abandoned Pizza Hut buildings, such as Chutney Hut. Foodenator’s own studies found quite another cause, however. In scientific polling, we found that people had simply grown bored with the “standard” pizza toppings. Working with grassroots and paramilitary groups, Foodenator activists began trying to stymie the pizza sales downturn by marketing new toppings: Buffalo Chicken, Pesto, and Margherita style pizzas. But this only slowed the bleeding. Fortunately, Pineappleope Research and Development teams got an early look at the data and were able to begin research on the next “Killer Topping” in the pizza world: fire. Later this summer, fire based toppings will begin to be offered alongside pepperoni and nutmeg at Bertucci’s and Dominos, and we expect fire-based toppings to be picked up independent pizza parlors across the world. PAO R&D shares went up an amazing 111 points this quarter, with further trading expecting it to cause a stock split and make investors jump up and down.
Popularity: 24%
FOODNATE QUIZ TIME: name your favorite donut hole munchkin popem!
Popularity: 24%
While no clinical trials or scientific data yet exists, anecdotal evidence supports the theory that as little as one Sonoran Hot Dog can cause earlobe cancers to go into immediate and complete remission. Foodenator sent a team of Food Scientists down to Arizona to put the theory to the test. The team descended on El Quero Canelo at 5201 S. 12th Ave in Tucson, Arizona at 6:46pm. Two of the researchers ordered Sonoran Hot Dogs, while the control group ordered items off the non-weiner menu.
What is a Sonoran Hot Dog?
Subject 1 (Group A): One Sonoran Style Hot Dog, uno Coca Cola hecho en mexico, and an order of Flan with Flan Juice to wash it down.
Subject 2 (Group A): Sammy Dog and Horchata
Subject 3 (Group B): Pollo Tacos
Subject 4 (Group B): Carne Asada Carmelos, Flan with Flan Nectar, and Jarritos.
Food results: Sonoran Hot Dogs are delicious!
Therapeutic results: After dining, no incidence of earlobe cancer was found in Group A. Group B did not develop any earlobe cancer related conditions, so we can safely conclude that there is no Second-Hand Sonoran Style cancer risks. What did we prove? That science is delicious!
Popularity: 53%
On a recent trip to Chicago, an editor for Foodenator decided to check out the famous Chicago Deep Dish Pizza.
The restaurant chosen was Giordano’s. The restaurant has been a Chicago staple since 1974 and has since become a local chain. Patron’s have the option to dine in, carry out, delivery or ship a pizza to their homes in a different state. www.giordanos.com
We decided to check out their Tropical Delight Deep Dish Pizza, dressed with cheese, pineapple and Canadian bacon. First of all, the pizza must have weighed at least 10 pounds and we only ordered a small. The first bite was a wonderful mix of flavors but the cheese was so plentiful and stringy that we almost choked on it. The sauce was excellent, a perfect blend of tangy and sweet. There was a good amount of toppings other than cheese. However the crust left us unsatisfied. Not only was it very dry but it really didn’t contain a lot of flavor.
At over $17.00 a pizza, we give Giordano’s 2.5 out of 5 stars.
We are certain there are better deep dish pizza’s in Chicago.
Popularity: 53%
I N G R E D I E N T S
Crisco recommended for preparing the pan
1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows)
DIRECTIONS
1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening.
2. Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.
3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.
4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating.
5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.
6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.
8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.
9. Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)
10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly — you should have enough excess sugar on the board to do this.
11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.
12. Store in a plastic box or any airtight container — or plastic bag.
Yield: makes 1 pound, 10 ounces of marshmallows
FINALLY: BITE OFF THEIR EARS AND ENJOY!!!
Popularity: 24%
This is sandwhich was basically made from random things that I had laying around my kitchen when I couldn’t think of anything else to make for dinner. The sandwich derives its name from the famous James Connolly since it was created during the week of his 28th birthday.
Ingrediants:
1 bagel, any flavor you like
1 avacado
1 Tomato
Italian Blend cheese
*Onions are optional
**Preheat the oven to about 375
First, peel and mash the avocado with a little bit of garlic powder. You can add a tiny bit of lemon juice so that it doesn’t turn brown. Next, toast the bagel on medium so that it is a little crispy. Spread the avocado on the bagel and then layer with slices of tomato. Lay both slices of the bagel on a baking sheet and top off with an Italian blend of cheeses. Bake your sandwich in the oven until the cheeses are melting, about 8-10 minutes depending on the strength of your oven.
Popularity: 59%
What is better on a snow day then the smell of fresh cooked bread in your kitchen?
Try this recipe for a healthy, easy, white pizza with artichokes and tomatoes.
Ingredients:
1 recipe of bread dough
3 Roma tomatoes
1 jar of marinated artichoke hearts
1 onion, optional
Garlic, Crushed Red Pepper & Olive Oil
Cheeses: Fresh Mozzarella & Parmesan. Can also use a bag of Italian blend.
First, roll out your bread dough into a circle and fold it inward to make a crust . Take about a tablespoon of Olive oil and spread it across your pizza crust. Next, sprinkle your crust with minced garlic and crushed red pepper. Place sliced Roma tomatoes and artichokes, evenly distributed, across the pie shell. You can also add slide onions, they are optional. Take the fresh mozzarella and cut into small slices, scatter them across the pie shell. Next, top with mozzarella and parmesan cheese. Bake at 425 for approximately 15-20 minutes. Cook less if you like a softer crust and longer if you like the crust crispy. Cut into slices and serve!
Popularity: 24%
Looking for a warm snack to feast on while watching the U.S. Snowboarding team during the Winter Olympics?
US Olympics Recipe
Follow this simple steps:
1. Take a fresh or frozen dough and roll it out flat.
2. Cut the dough into 1 inch by 1 inch squares and coat with olive oil on each side and place in a large bowl.
3. Add 1 cup of cheddar cheese and one packet of hidden valley ranch dressing mix.
4. Add 12 strips of crushed up cooked bacon.
5. Mix together so the bread is evenly coated with all ingredients and form into a ball/mound on a baking tray.
6. Bake @ 350 degree for 15 minutes, take out and cover with foil then return to oven for another 10-15 minutes, until the cheese is bubbling and bread is a nice golden brown.
Popularity: 18%
