SuperMeat says survey of chefs across America on the emerging cultivated meat industry and their candid thoughts on serving it on restaurant menus.
While July 4th is known as a day synonymous for grilling, Meijer stores expect customers to bring a fresh approach to their shopping habits as cookouts remain key to connecting with friends and family this summer.
Capsaicin causes breast cancer to commit “cell suicide”….
If you enjoy succulent meals from your grill or smoker and would like to know what’s the science behind the cooking Meathead: The Science of Great Barbecue and Grilling is a book you want to have…
The word cayenne seems to come from kian, the name of the pepper among the Tupi Indians of northeastern South America. The pod type probably originated in what is now French Guiana and was named after either the Cayenne River or the capital of the country, Cayenne. It owes its spread around the world to Portugal, whose traders carried it to Europe, Africa, India, and Asia. Although it probably was introduced into Spain before 1500, its circuitous route caused it to be introduced into Britain from India in 1548. Grown commercially in New Mexico, Louisiana, Africa, India, Japan, and Mexico, the cayenne (C. annuum) has a growing period of about 90 days from transplanting.
Apparently, beer sitting in a shipwreck for 170 years tastes about as skunky as you’d expect. Just as the scientists who smelled the funk off of a brew fitting that description in 2010. When they popped one open and took a whiff, the funk rivaled a middle school boys’ locker room.
Our Environmental Protection Agency is looking at pollution from backyard barbecues. It’s footing the bill for a University of California–Riverside study to limit emissions from grease drippings. The idea is to catch the drippings in a special tray and something called a catalytic filtration system.