Simmer in a pot with a pinch of salt & pepper for ~15 min until it thickens to a syrup. Then glaze! Easy as 1,2,3.
Sunny stopped by The Today Show to share some of her top grilling hacks — including keeping chicken moist, telling the temperature of beef without using a thermometer and making an easy glaze for pork with pantry items. Watch the video above and get the recipes on The Today Show site!
Thrillist compiled a list of The Best Pizza in Every State, including Mississippi’s TriBecca Allie Cafe (pictured above). “The tiny Northern Mississippi town may be far from Manhattan, but TriBecca Allie’s wood-fired oven and charred crusts pay homage to the owners’ hometown. Most pies stick to Neapolitan simplicity, but the Magnolia Rosa Insalata, which won the shop a silver medal in the 2010 American Pizza Championship, is worth a break from tradition: the pie adds Mississippi pecans to a mozz and red onion pizza, which is then topped with balsamic-tossed mixed greens and pine nuts.”
Enchilada and Clam Pizzas, what state is claiming those? Find out what your state pizza here.
(PHOTO BY GRANT CONDON/JENNIFER BUI)
Be sure to tune in to the Today Show this holiday weekend! Saturday, she’ll be showing you easy grilling hacks for beef, chicken, pork and fish. Plus how to save room on your grill top by putting food right on the coals. She’ll be back on the Today Show Monday, sharing two creative delicious hotdog recipes, a chicken-apple sausage and her Spicy Fruit Slaw in the 8am hour. She’ll return in the 9am hour to show you a delicious glazed sparerib recipe with her Potato & Romaine Caesar Salad on the side.
Sunny was a guest on Good Day New York today discussing MREs (Meal, Ready to Eat) with military families ahead of the Memorial Day holiday weekend. She’ll join Greg and Rosanna to chat with some military members and their families and discuss how they prepared their MREs throughout their service.
Check out this story of the world’s greatest maple syrup heist!
“In 2012, Michel Gauvreau stepped into a nondescript brick warehouse with a big job on his hands. The warehouse, located in the small Canadian town of Saint-Louis-de-Blandford, contained one of the world’s most precious stockpiles—nearly 16,000 giant drums stacked to the ceiling, each containing $1,800 worth of maple syrup. Gauvreau, an accountant, was there to take inventory. His task: Count each one.
But as Gauvreau climbed onto one of the 54-gallon barrels to get a better view, it nearly tipped over. The barrel was empty! Gauvreau alerted the owners, and together they discovered the same was true of nearly 1,000 more barrels. Six million pounds of syrup—worth $18 million—had been stolen. It was one of the biggest thefts in Canadian history.
To make the plot thicker, this wasn’t any old maple syrup warehouse. It was the Global Strategic Maple Syrup Reserve, a cache managed by the Federation of Quebec Maple Syrup Producers. The Federation is the syrup world’s equivalent of OPEC. As a legal cartel, it oversees about 75 percent of the world’s maple syrup supply, maintaining large reserves to control global syrup prices. That power hasn’t made a lot of farmers in Quebec very happy, since they need the Federation’s blessing to produce syrup to sell on the wholesale market. Recently, a black market for syrup has boomed—and this is what led some sticky-fingered thieves to siphon the Federation’s supply.
An investigation ensued. Police issued 40 search warrants and interviewed nearly 300 people. Detectives even did forensic analysis on syrup kettles and forklifts. In 2013, authorities made close to 30 arrests. By the time the full story was revealed, they’d learned that the thieves had rented a space in the warehouse and, over the course of a year, stealthily siphoned syrup while the guards were gone. While a reported two-thirds of the stolen syrup was eventually recovered, the rest disappeared in the marketplace. That’s a lot of pancakes.”
According to an NPR post, “keeping food out of sight could be a way to keep it out of your mouth. That’s the hunch of Charles Emery, a psychologist at Ohio State University, anyway. His latest research suggests that how food is set up around the house could be influencing how much people eat and, ultimately, how heavy they might be.
There are a lot of factors that scientists say explain obesity — defined as a body-mass index over 30 — from genetics to lifestyle changes to socio-economic status.
But Emery says the home environment and how it may influence eating behaviors has largely been left unexamined. So his team decided to “look at every aspect of the home environment related to food,” he says.”
Vice Munchies tried to get to the bottom of a question that has been plaguing omnivores for millennia: what did dinosaurs taste like?
“Ever-curious, we rang up Bhart-Anjan Bhullar, the lead author on the dino-chicken study, for insight into what tearing into a rack of Tyrannosaur ribs would be like, from a flavor and texture perspective. Maybe we’ll never know for sure, but if Bhullar and his team can make a dino-chicken, they can probably make a pretty educated guess.
MUNCHIES: Hi! We’re really curious about what dinosaur meat tastes like. Is this a clear case of “tastes like chicken”?
Bhart-Anjan Bhullar: I can give you some pointers, I think. What range of birds have you had to eat?
Chicken, duck, turkey, ostrich, quail … probably a couple of other kinds, too.
The number one thing to say here—and this is driving home a point that has been made ad nauseum—is that when you’re eating birds, you are eating dinosaur. Birds are the remaining living dinosaurs, but they’re very modified from dinosaurs and their antecedents. Of those, ostrich would be the most important, because if you’d had ostrich, you’ve had a part of the most primitive living bird. And as I recall—I’ve had ostrich and emu—it doesn’t taste so different, but it’s a little heavier-tasting, tougher, a little more earthy, but it’s fundamentally pretty similar.”
Read the rest of the article here. Photo by Flickr user Kevin Dooley.
Science rules: A robot uses the da Vinci Surgical System to stitch the skin on a grape back together using a sophisticated robotic platform designed to expand the surgeon’s capabilities and offer a state-of-the-art minimally invasive option for major surgery
But in this demonstration: it’s a wounded grape being made whole again!
Check out the video below: