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OneWingedBird Great Old One Joined: 19 Nov 2012 Total posts: 542 Location: Attice of blinkey lights Age: 44 Gender: Female |
 Posted: 14-01-2013 17:56 Post subject: |
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| I prefer my food dead, thank you! |
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| cherrybomb Skating the thin crust
Great Old One Joined: 26 Aug 2009 Total posts: 1008 Location: Sitting on the roof at dusk Gender: Female |
| Posted: 14-01-2013 18:04 Post subject: |
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| OneWingedBird wrote: | | I prefer my food dead, thank you! |
Agreed!  |
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rynner2 What a Cad!
Great Old One Joined: 13 Dec 2008 Total posts: 21369 Location: Under the moon Gender: Male |
| Posted: 31-01-2013 11:32 Post subject: |
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Mud: Tokyo's latest culinary sensation
Japanese chef Toshio Tanabe is serving up what can only be described as wet soil to his customers
Age: Fractionally younger than soil and water.
Appearance: Muddy
Oh, don't tell me all the poor people who got flooded are now engulfed by mud too? Amazon needs to start doing welly boots for houses. And paying tax. But that's really another issue. No, it's not about that. It's about eating mud.
I'm sorry, what? At a restaurant serving soil in Tokyo.
Ah – I'm nodding sagely – Heston Blumenthal's done all he can in Bray and Waitrose, has he? Bumped for long enough against the limits the staid British palate will tolerate, eh? Gone off to a country happy to look a raw fish in the eye and call it lunch? Very sensible. No, this is chef Toshio Tanabe, who has started serving soil to his customers.
Oh yes, they do that at Noma in Copenhagen. It's really hazelnuts, malt and beer. Not this stuff.
You mean it's actually … you know … soil? Yup.
So he just shovels the stuff from the garden straight on to plates and then manages to charge a fortune to gullible pseuds, is that it? Hardly. This is lab-tested-for-safety, first-class agricultural soil from the farmlands north of Tokyo, baked, boiled, triple-filtered and mixed with gelatine to produce mud, which is then used as the basis for various dishes.
Such as? Potato and soil soup.
Of course. Salad with a soil dressing. Soil risotto with a sautéed sea bass and burdock root. Soil ice cream. Soil gratin. And soil mint tea.
Sounds … appalling. His newest dish is Soil Surprise.
Don't tell me – the surprise is there's soil in it. No, wait – that there's no soil in it. No – wait – It's a ball of mashed potato mixed with soil and topped with a soil sauce.
I'm still sticking with "appalling", I think. Very wise.
Do say: "What a wonderful earthy texture. And smell. And taste. I'd happily pay upwards of £70 a head for this."
Don't say: "I'm sorry, there seems to have been a terrible mistake. You appear to be charging me a great deal of money for A DINNER MADE OF SOIL!"
http://www.guardian.co.uk/lifeandstyle/shortcuts/2013/jan/30/mud-latest-culinary-sensation-tokyo |
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| Bigfoot73 Great Old One Joined: 19 May 2009 Total posts: 1079 Location: Leeds Gender: Male |
| Posted: 31-01-2013 14:19 Post subject: |
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No first hand reports then.
I've just been listening to Radio 4 coverage of the anniversary of the German surrender in Stalingrad. Some civilians trapped near the front line took to eating clay, which apparently had natural sugars in it. |
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| IamSundog The FTMB member previously known as Sundog
Great Old One Joined: 11 Oct 2002 Total posts: 1590 Location: Right here Gender: Male |
| Posted: 31-01-2013 17:07 Post subject: |
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| Nothing new here. That's what they've been serving in the cafeteria at work for as long as I can remember. |
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| gncxx King-Size Canary
Great Old One Joined: 25 Aug 2001 Total posts: 13561 Location: Eh? Gender: Male |
| Posted: 31-01-2013 19:05 Post subject: |
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| Bigfoot73 wrote: | No first hand reports then.
I've just been listening to Radio 4 coverage of the anniversary of the German surrender in Stalingrad. Some civilians trapped near the front line took to eating clay, which apparently had natural sugars in it. |
There were stories about starving North Koreans eating mud a few years ago. |
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| drbastard Great Old One Joined: 28 Sep 2004 Total posts: 525 Location: South West Age: 71 Gender: Male |
| Posted: 01-03-2013 10:59 Post subject: |
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| Quote: | Korean Feces Wine aka Ttongsul
So, would you ever try Korean Feces Wine? Yeah, we wouldn’t either. But RocketNews24 got their correspondent Chie Nomura to do it. She sampled the wine, also called Ttongsul, and had this to say about it:
“You can tell it has a high alcohol content. I also sense traces of Chinese medicinal herbs. It doesn’t smell like feces, but there is a faint acidity to it. I would never have guessed there was feces in it unless you had told me.”
Ttongsul is made in this manner: pour soju (distilled grain alcohol native to Korea) into a pit filled with feces (from chickens, dogs, or humans), and leave it to ferment for about 3-4 months. Then extract and drink straight (no chaser, you wuss!)
The belief is that Korean feces wine can cure illness and help bone fractures to heal. Lots of people didn’t believe that Ttongsul existed, so Rocket News spent lots of time researching and tracking down a private vendor. This is the kind of drink that is not found on shelves in Seoul. The transaction, detailed here, produced a large bottle filled with a clear brown (and odorless) liquid that looked like brandy.
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http://oddculture.com/weird-stuff/korean-feces-wine-ttongsul/ |
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| Mythopoeika Boring petty conservative
Joined: 18 Sep 2001 Total posts: 9109 Location: Not far from Bedford Gender: Unknown |
| Posted: 01-03-2013 20:15 Post subject: |
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Bleah. WHY would you?  |
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| Zilch5 Vogon Poet
Great Old One Joined: 08 Nov 2007 Total posts: 1528 Location: Western Sydney, Australia Gender: Male |
| Posted: 07-03-2013 01:38 Post subject: |
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Really?
| Quote: | 3D printed meat could soon be cheap and tasty enough to win you over
As economic opportunities continue to lift populations around the world into the middle class, demand for meat is rising. With 7 billion people on the planet, we are sustained by 60 billion land animals. When the population hits 9 billion somewhere around 2050 we would need 100 billion land animals. That would be ecologically devastating, so something has to change.
Advances in bioengineering have been able to produce meat analogs, but the process has always been stupendously expensive, and the results were only passable. It turns out that it’s actually very difficult to match the taste and texture of animal muscle tissue by growing cells in the lab. The marbling of fats and connective tissue is integral to the experience of eating a burger.
Applying 3D printing to artificial meats could be the answer, according to Forgacs. If you take tissue engineering and add in some 3D printing, you get the burgeoning field of bioprinting. Researchers are working with cell aggregates as the medium in bioprinting (as opposed to plastics in regular 3D printing). Layer after layer of cells can be laid down to more closely resemble the genuine article. Researchers can basically build a block of muscle that never lived.
So maybe it’s going to be possible to make artificial meat that feels and tastes like the real deal, but what about cost? Well, Forgacs concedes that it does still cost a few thousand dollars to make a pound of meat in the lab. Unless you’re seeking the most expensive burger in the world, that’s no good. Still, the cost of real meat is inevitably going up and the printed stuff will become cheaper as economies of scale kick in. The process right now is taking place in a research lab, not a large production facility.
Printed meats will eventually become cost-competitive with the dead animal kind. Until then, we may all have to take a closer look at what we’re eating. |
http://www.geek.com/articles/geek-pick/3d-printed-meat-could-soon-be-cheap-and-tasty-enough-to-win-you-over-20130212/ |
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| amester Great Old One Joined: 29 May 2004 Total posts: 214 Location: Earth Gender: Female |
| Posted: 08-03-2013 03:40 Post subject: |
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Or, we just maybe could stop reproducing like rabbits  so that we don't run out of real food |
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| ramonmercado Psycho Punk
Joined: 19 Aug 2003 Total posts: 17938 Location: Dublin Gender: Male |
| Posted: 08-03-2013 23:58 Post subject: |
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| amester wrote: | | Or, we just maybe could stop reproducing like rabbits so that we don't run out of real food |
Well said! |
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| rynner2 What a Cad!
Great Old One Joined: 13 Dec 2008 Total posts: 21369 Location: Under the moon Gender: Male |
| Posted: 12-03-2013 08:36 Post subject: |
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Shelterbox team members try poison food 'to die for'
7:00am Tuesday 12th March 2013 in News .
Sue Nelson from Helston and Rebecca Novell from St Agnes were guests at Café de Mort, a pop-up restaurant in a London church crypt that serves naturally poisonous food.
The risky menu – where only careful preparation made the ingredients safe to eat – was cooked up to draw attention to the unpredictability of life and encourage people to leave legacies to charities such as ShelterBox as gifts in wills.
Rebecca and Sue ate pufferfish, which contains lethal levels of tetrodoxotoxin for which there is no known antidote.
They also ate the world’s hottest chilli – ghost chilli – two dishes containing hydrogen cyanide and rounded off their night with a trio of potentially dangerous toxins skilfully presented in a peanut, cacao and nutmeg sweetmeats dessert. Available to drink, but not very popular, was rice wine infused with snake venom. 
Diners each had to sign a waiver before eating and St John Ambulance was on standby in case of any culinary mishaps.
Rebecca said: “It was a very interesting experience, we survived and the food was surprisingly tasty. It’s a great way of reminding people how unpredictable life can be.”
Joining them in the restaurant was former I’m a Celebrity... king of the jungle Christopher Biggins, who is no stranger to bizarre ingredients having survived ‘bush tucker trials’, and TV presenter Donna Air.
MasterChef’s Gregg Wallace was master of ceremonies for the Remember a Charity campaign.
Gregg said: “I’ve very much enjoyed meeting the lovely ladies from ShelterBox down in Cornwall. And, funnily enough I’ll be down there again soon. It will be my third visit, and I’ll be out with some Cornish fishermen looking for mackerel.”
Gifts in wills help ShelterBox pre-position boxes worldwide in areas of high risk, so the charity can respond quickly to help families in need. For more information about leaving a gift to ShelterBox visit www.shelterbox.org.
http://www.falmouthpacket.co.uk/news/10276812.Shelterbox_team_members_try_poison_food__to_die_for_/?ref=la |
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| Brimir Yeti Joined: 02 Mar 2013 Total posts: 69 Gender: Unknown |
| Posted: 12-03-2013 11:24 Post subject: |
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| rynner2 wrote: | | Joining them in the restaurant was former I’m a Celebrity... king of the jungle Christopher Biggins, who is no stranger to bizarre ingredients having survived ‘bush tucker trials’, and TV presenter Donna Air. |
The part I've bolded, amused me greatly  |
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| Mythopoeika Boring petty conservative
Joined: 18 Sep 2001 Total posts: 9109 Location: Not far from Bedford Gender: Unknown |
| Posted: 12-03-2013 21:20 Post subject: |
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| This restaurant was clearly not concerned with repeat custom. |
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| Cochise Great Old One Joined: 17 Jun 2011 Total posts: 1106 Location: Gwynedd, Wales Age: 58 Gender: Male |
| Posted: 13-03-2013 10:45 Post subject: |
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| Quote: | Mud: Tokyo's latest culinary sensation
Japanese chef Toshio Tanabe is serving up what can only be described as wet soil to his customers
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You begin to wonder - is Terry Pratchett a prophet? Mud mousse in a basket of shoe pastry anyone? |
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