Hulk Smashed Broccoli, Post Dry-January, Toast Identity Crisis, and more!
Discover > The Lightter Side > Hulk Smashed Broccoli, Post Dry-January, Toast Identity Crisis, and more!
It is yet another week and we’re slowly chugging along the start of the year with as much [I hope] gusto as a college student on his first day of class. But we at TexasRealFood know that giving it your all can be tiring and believe in that well-deserved mid-day coffee break. And what better way to sharpen your mind than with a mean mug of coffee paired with some pretty interesting food news that we at TexasRealFood have compiled for your reading pleasure?
Now it’s time to sit back and enjoy your weekly dose of Random Food Reading material.
French Toast isn’t French
Shocker: French toast isn’t actually french. Yes, it isn’t named after the gastronomic capital of the world but after the humble beginnings of this much-loved breakfast dish.
Curious? Read here to find out more about the origins of French toast.
The Origins of Scotch Eggs
If you’re one to take a trip down food history memory lane then this recipe for Scotch Eggs might just be for you to try out this weekend. There’s nothing like following cooking instructions from a 16th-century cook book and experiencing first-hand the flavors [minus the lead-lined pots and pans] during that time period.
Check out this video to find out more about this classic dish.
FDA Moves to Redesign its Human Food Program
Because of the numerous challenges that are posed by the current situations in both the local and international spheres, the Food and Drug Administration (FDA) is moving to redesign its Human Food Program. This shift in their approach allows for a more adaptive food supply that is more in line with the times.
Want to know more about FDA’s new updates, read here to find out more.
Post-January Booze Blowouts are More of a Bad Idea
Are you ending your January on a boozed-out note? Proud of your recent month-long booze abstinence and thinking about a trip to the Texas Hill Country? Well, it turns out that these self-rewarding booze blowouts might undo what you were trying to achieve at the start of the month.
Before you pour your next shot of whiskey, read here to know more of what a nutritionist has to say.
Oyster Blade is the Steak Cut You Have to Try
No, it’s not seafood but a cut of beef that is too often overlooked for its characteristic vein of connective tissue that makes this one tough cut of meat. Culinary history, especially in Texas, is dotted with different instances when an underappreciated cut of meat is given center-stage and is allowed to shine [much like Texas slow-cooked brisket] and we believe the Oyster Blade is worthy of any meat-lover's attention.
Read here to know about the steak cut that you’ve never heard of.
Energy-Saving Rice
Energy-saving rice is not a type of rice specifically grown to suck up energy on its own [although we’d like to see one] but more of an approach to cooking rice that cuts a third of the time out of the whole process.
If you’re planning on cooking rice, then here’s a hack that you might just want to try out.
More Cheese, Please
Dining aficionados who like to skip on the meat are asking for bigger cheese-centric dishes that take this dairy product normally seen on the sidelines and give it center stage.
The result? Well, read on here to find out about the musings of one of our favorite food writers.
Pronounce Your Food Right Before You Eat It
There are tons of dishes out there that are classics for us Americans but it wouldn't hurt to know how to pronounce them. If you’re also second-guessing yourself when ordering from those swanky restaurants, it’s best to know how to roll them off your tongue before you chomp.
Read more here to know how to pronounce your favorite dish. You should.
Mashed Broccoli is a Thing
We’re sure you’ve heard of mashed potatoes but did you ever, in your wildest imagination, think of mashing broccoli? Well, apparently you can and it’s pretty good if you’ve grown a lifelong hatred for this superfood.
Want to know more about this revolutionary way to ingest your much-needed greens? Read here to find out.
