Crumz and Spillz @crumzandspillz - Tumblr Blog

Air Protein is transforming carbon emissions into delicious cuts of meat, with the helping hand of bacteria.

“But the pair hadn’t quite settled on how to do this until one day they came across some forgotten NASA research from the 1960s. One document from 1967 explored ways of feeding astronauts on a long space journey, where there would be few resources. One of the ideas was to combine microbes with the carbon dioxide astronauts were breathing out in order to make food.“

#crumzless #air steak

“ The miniature woolen oven mitt that Andrea Love (previously) uses to pull her handmade pizza from the oven is the only item in her stop-motion tutorial that’s true to form. An addition to the Washington-based animator’s quirky fare, the short film shows a flattened crust whirling in the air before landing on the tabletop and being topped with fiber-rich ingredients like spools of sauce, mushrooms, black olives, and cheese produced from diced yarn.“

#lots and lots of crumz #come on man

A model introduced last fall includes an $11-17 fee for a 30-day membership that gets clients up to $300 worth of food.

“The result is Food Club, opened in fall 2021 and combining a number of elements that make it unlike the vast majority of charitable food outlets in this country. One of the big differences is its emphasis on fresh fruit and vegetables. Clients walk away with mounds of them, thanks to a points system that makes it more enticing to select fresh produce than, say, mac and cheese.

Clients gain access to the points through another unique feature: a fee of between $11 and $17 per month, depending on household income, which covers a 30-day membership that includes points that members redeem for about ten days of food, worth as much as $100 to $300 or more, depending on the items selected.”

#food club #food

The Leaked Recipes Cookbook: A collection of over 50 recipes found in the world's biggest email leaks and the stories behind them by Demetria Glace Release date: November 2020Edition in English Canvas hardcover 280 pages 272 x 190 mm 52 illustrated recipes 9 menus Photography by Emilie Baltz Graphic design by Joanna St

#mad spillz

A "Delicacy" is usually either really really delicious or really really weird. Sometimes both! But to the outsider, sadly it's usually on the ewwwwww side.

#food #crumz and spillz #pro level

In the 19th Century, a peculiar paranoia gripped the British East India Company: were the Indian people using flatbreads to transmit cryptic messages?

#handoff #lots and lots of crumz #spread the word

There’s a big difference between knowing how to follow a recipe and knowing how to cook. If you can master the first principles within a domain, you can see much further than those who are just following recipes. That’s what Julia Child, “The French Chef”, did throughout her career.

“Julia’s encounters with French cooking instilled in her an understanding of the need for first principles thinking. Trying to follow recipes without comprehending their logic wasn’t going to produce delicious results. She needed to learn how food actually worked.“

#cooking #julia child #recipes #principles #understand #it worked

As to-go cocktails remain illegal in Chicago, hustling entrepreneurs fill a need

“At publication time, Sil is completing 15 orders a day, averaging 75 to 100 drinks, and has hired a team to help fulfill demand.“I don’t think I’ve ever worked this much in my life,” Sil says. “I went from not being able to pay my rent to being okay, and providing work for seven other individuals.”

By the second week, Sil needed to hire support staff to meet demand. The first hire was an operations/customer service rep who responds to inquiries, tracks daily expenses and sales, manages orders, and maps routes. Then came the driver, runner for store supplies, a production team working in an assembly line format to prepare drinks, and, of course, the performers who deliver the product.“

#spillz #mad spillz #flex #pivot #cocktails #Chicago #underground #getting it done

Maintaining an aggressively upward-waxed mustache; making a surrealist film with Luis Buñuel that Buñuel described as 'nothing more than a desperate impassioned call for murder'; bringing an anteater on The Dick Cavett Show:

“It was in the 1970s that Dalí's literary efforts took a less predictable turn: 1973 saw the publication of his Les Diners de Gala, a cookbook featuring such recipes as "Veal Cutlets Stuffed with Snails," "Thousand Year Old Eggs," and "Toffee with Pine Cones." In 1978 came The Wines of Gala, a personal guide to "Wines of Frivolity," "Wines of Sensuality," "Wines of Aestheticism," and others besides.“

#Dali #Wines #Books #Gala #hidden #tarot

How to Make Sushi outlines all the necessary tasks to assemble maki: slice your fish, spread the rice, bleed from avocado hand, sweat all over your workspace, spend years agonizing over perfection, and finally, slice your roll into bite-sized pieces. Enjoy?

#sushi #crumz

I once scorned my grandmother's basement of Mason-jarred produce. Now I understand why she thought it was so important.

“I can sometimes scrape together a beef share in March, but I’d have to invest in some serious freezer space to truly offer beef for sale year-round. We sell beef every fall, when the grass turns brown and winter feed costs make it uneconomical to carry cows through another season. Sometimes our customers forget. So much of our food system is built on the idea that we can have any kind of food at any time of the year—but food is seasonal. That goes for beef as well as broccoli.“

#fresh #food #preservation #seasonal #crumz and spillz

“After analysing more than 1,000 raw foods, researchers ranked the ingredients that provide the best balance of your daily nutritional requirements – and they found a few surprises.“

#food hack #level up #crumz