Modern Meadow aims to print raw meat using bioprinter

When you buy some beef at the butcher's, you know it comes from cattle that once mooed and chewed.

But imagine if this cut of meat, just perfect for your Sunday dinner, had been made from scratch - without slaughtering any animal.

US start-up Modern Meadow believes it can do just that - by making artificial raw meat using a 3D bioprinter.

Peter Thiel, one of Silicon Valley's most prominent venture capitalists, Paypal co-founder and early Facebook investor, has just backed the company with $350,000 (£218,000).

Set up by father-son team Gabor and Andras Forgacs, the start-up wants to take 3D printing to a whole new level.

For three-dimensional printing, solid objects are made from a digital model. It's also known as additive manufacturing: to make the structure tiny droplets are "printed" - layer by layer - via a carefully controlled inkjet nozzle.

http://www.bbc.co.uk/news/technology-20972018 

'Imitation Calamari' Investigated By 'This American Life,' Suggested To Have Dubious, Pork-Based Origin

Plenty of foods come surrounded by urban legends. Hot dogs and genetically-modified organisms, for instance, come with a cadre of rumors -- some true, some patently false. But if a recent segment on "This American Life" is to be believed, it may be time to add calamari to the list.

The popular radio show's Jan. 11 episode focuses on doppelgangers -- people and things that appear extremely similar on the surface but are actually totally different.

Among the doppelgangers? Calamari's modest cousin, "imitation calamari."

Though it has a shape and texture similar to the real thing, its component parts are decidedly different. While calamari comes from squid, the replica is supposedly made of hog rectum, otherwise known as "bung."

http://www.huffingtonpost.com/2013/01/16/imitation-calamari-sliced-pig-rectum_n_2482063.html 

gourmet blog

http://www.gourmet-blog.de/

Edible edifice: Building the offices of tomorrow

As technology makes flexible working easier, the maxim: "Work is not where you go, it's what you do," looks ever more realistic.

But one thing that might hurry the flight from the traditional office is the thought your canteen could be serving up meals grown on the walls of the building.

While you may have a sneaking suspicion the catering staff already do this, there is a real chance such delicacies will feature on the menu some time soon.

http://www.bbc.co.uk/news/business-20965207 

The offal truth about American haggis

Traditional Scottish haggis is banned in the United States. With Burns Night looming, how do fans satisfy their taste for oatmeal and offal?

For aficionados, it is the "great chieftain o' the pudding-race".

To sceptics, however, it is a gruesome mush of sheep's innards - and for decades American authorities have agreed.

Authentic Scottish haggis has been banned in the United States since 1971, when the US Department of Agriculture (USDA) first took a dim view of one of its key ingredients - sheep's lung.

While millions of people around the world will enjoy, or endure, a Burns Night helping on 25 January, those in the US who want to celebrate Scotland's national bard in the traditional manner are compelled to improvise.

http://www.bbc.co.uk/news/magazine-21128089 

The Easiest Gnocchi Technique You've Ever Seen

At their best, gnocchi are light, pillowy pieces of heaven, and one of the most singularly wonderful foods I know. Lightness is the key, the result of delicate handling and using as little flour as possible. We all know how bad they can be, however, when they hit your palate like small lead balloons, and feel about as good in your stomach. 

http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/01/easy-gnocchi-recipe-technique.html 

Under Many Aliases, Mislabeled Foods Find Their Way to Dinner Tables

The menu offered fried catfish. But Freddie Washington, a pastor in Tuscaloosa, Ala., who sometimes eats out five nights a week and was raised on Gulf Coast seafood, was served tilapia. 

It was a culinary bait and switch. Mr. Washington complained. The restaurant had run out of catfish, the manager explained, and the pastor left the restaurant with a free dinner, an apology and a couple of gift certificates. 

http://www.nytimes.com/2012/12/16/us/mislabeled-foods-find-their-way-to-diners-tables.html?_r=0

Healing Soups from Around the World

Being sick is the pits. Even when you’ve just got the sniffles, that raw, red, runny nose and constant scrambling for the Kleenex is exhausting all on its own. To help you power through your cold, boost your immune system, and sooth that scratchy sore throat, here are a few fantastic healing soups from around the world! You should kindly request an able-bodied loved one to make it for you as soon as possible, and get well soon!

http://www.yummly.com/blog/2012/12/healing-soups-from-around-the-world/ 

Pizza Hut Has Created A Monstrosity The Likes Of Which We've Never Seen

Pizza Hut, you've gone mad.

Behold the "Double Sensation" pizza. It's available in Singapore and will run you $21.75 for a regular 10" pizza and $27.49 for a large 13".

What is it?

The pizza-within-a-pizza features two rings of crust.

The outer is stuffed with mozzarella, parmesan, and cheddar cheese, topped with turkey, ham, mushrooms, bell peppers, and salsa.

The inner crust has chicken sausage and cheese inside of it. It's topped with smoked chicken, zucchini, and pepper Alfredo sauce.

One, single, lonely cherry tops it off, right in the center of the pizza.

The internet is confounded. How could such a pizza be allowed to exist?

http://www.businessinsider.com/pizza-hut-double-sensation-2012-12

UK supermarkets reject 'wasted food' report claims

Britain's biggest supermarkets have been defending their practices after a report suggested that up to half of the world's food is thrown away.

The Institution of Mechanical Engineers said the waste was being caused by poor storage, strict sell-by dates, bulk offers and consumer fussiness.

The British Retail Consortium said supermarkets have "adopted a range of approaches" to combat waste.

http://www.bbc.co.uk/news/uk-20968076 

Komplizierte Essenseinladungen Wir haben es satt

Sie sind zum Essen eingeladen? Pech gehabt. Bekocht zu werden, ist nämlich längst kein reines Vergnügen mehr. Ein Brief an den Gastgeber aus gegebenem Anlass. 

 http://www.sueddeutsche.de/stil/komplizierte-essenseinladungen-wir-haben-es-satt-1.1560755?fb_action_ids=552388688106128&fb_action_types=og.recommends&fb_source=hovercard

 

Mich könnt Ihr gerne kompliziert einladen!!!!!!