A Spice Gull Is a Seagull Who Fell Into a Vat of Chicken Tikka Masala

“Weak End at Bernie’s” is a pretty good headline, but it’s got nothing on “Spice Gull,” the phrase used by the Guardian to describe a seagull that fell into a vat of faux-Indian food.

Source: A Spice Gull Is a Seagull Who Fell Into a Vat of Chicken Tikka Masala

But did the gull tell them what he wants, what he really, really wants? 😉

Make Your Own Doritos With This Seasoning Blend

In The Doritos Effect, author Mark Schatzker discusses the complex flavor profile that makes snack foods like Doritos and Coca-Cola irresistible. Everybody knows what Coca-Cola should taste like, but it’s very difficult to isolate exactly what’s going on. Do we taste a little bit of vanilla? A hint of lime? Maybe some cinnamon? It’s the same with Doritos, which are at once cheesy, garlicky, peppery, and packed with umami. Your brain can’t completely process their taste—which means it’s easy to consume large quantities without ever getting sick of that elusive nacho-cheesier flavor.

Source: How to Make Tortillas Taste Just Like Doritos

This recipe needs some Accent (or other brand of MSG) to be a little more authentic to the original. Before anyone complains, MSG is no worse for you than salt and it really boosts the umami flavor of the cheeses.

A Recipe for Your Hangover Michelada That’s Impossible to Screw Up

It’s morning. Probably. You’re disoriented, the inside of your mouth has been replaced by ass-flavored shellac, and somehow it’s 87 degrees at 10 a.m. The full weight of last night will soon come rushing back to you, and you need enough hair of the dog to qualify as taxidermy in order to steel yourself against the impending nausea.

Source: A Recipe for Your Hangover Michelada That’s Impossible to Screw Up

You’re probably thinking “All you need is bloody mary mix, and a beer”…

Bloody Mary mix will work in a pinch, but “all you need” is a stretch. That’s sort of like saying that cooking dinner is a waste of time because Hungry Man salisbury steaks exist.

This Grown-Up Cinnamon-Sugar Toast Recipe Is Super Easy to Make

To say we look fondly back on the cinnamon-sugar toast of our youth would be an understatement. The easy combo of soft white bread smothered in too-much-butter then sprinkled with a mix of sugar and cinnamon always tasted beyond the sum of its parts. The easiest way to describe its prominence in young life is that French toast is for lazy Saturday mornings, while cinnamon-sugar toast is that special treat for running-late-for-school-get-your-a$$-on-the-bus-here’s-some-breakfast-NOW-GO!

Source: Best Cinnamon Toast Ever

Goes straight into the bracket of “what we like most is either fattening or immoral”.

Transform Soft Cheeses Into Dressing or Dipping Sauce With This Template

The secret to transforming your favorite soft cheese into a salad dressing is your blender. You can use a regular blender, a fancy high-speed blender like a Vitamix or Blendtec, or a handheld immersion blender. All three get the job done, so the choice is yours.

Source: A Template for Turning Any Creamy Cheese into a Quick Dressing

That sounds like a lot of work when I can just dip in the melted cheese …or just pour said melted cheese straight into my mouth.

What about hard cheese? Get some sodium citrate.

Save Almost-Expired Milk From The Trash by Making Milk Jam

Long before Dan Barber led the charge on the food-waste crusade, line cooks have been scrappy about using every last scrap (hello, profit margin). Now it’s time you stopped throwing away half of what’s in your vegetable drawer. We asked Abra Berens, the chef at Stock in Chicago (a café that, because of its location inside a produce market, specializes in making deliciousness from on-the-verge ingredients), to teach you how to make something lovely from the wilty, frosty depths of your fridge and freezer. Below, Berens shares more ways to save.

Source: Don’t You Dare Throw Out that Wilty Lettuce

FYI: Organic milk is ultra-pasteurized, giving it a longer shelf life (because it tends to stay on the shelf longer). The only reason I know this is because the ultra pasteurization means you can’t make cheese with it.

Make Your Own Fine, Seasoned Popcorn Salt at Home

If you’re feeling culinarily adventurous, try stirring in 1-2 tablespoons of Furikake (see note below) before adding the butter.

Why does popcorn taste so darn good? Well, for a start: pyrazines, phenols, pyrroles, carbanols and furans.

Source: Darn Near Perfect Popcorn

  • That also works for pickling salt (same product), or, if you have pickling salt use that for popcorn.
  • Do not use curing salt (it is pink) as that is not supposed to be eaten directly.
  • There’s a product called True Lime (crystalized lime powder) that, when mixed with pickling salt, makes a mind-blowing popcorn experience.

Upgrade a Batch of Chili With Cinnamon, Cocoa, or Even Coffee

Chili is personal, and you have your favorite recipe. I respect that. I’m not here to argue with your one true chili love.

But I would bet that there are some ways that you could make your tried-and-true recipe even better. I’m just talking about little things to add extra flavor here or give some richness there—small tweaks that, when tallied up, amount to a more fantastic chili.

Source: 10 Ways to Make Your Favorite Chili Recipe Even Better

Some will think cinnamon in chili is an abomination. And I like cinnamon. In ice cream. On apples. In chewing gum. But in chili?  It’s worth an experiment – cinnamon can do some interesting things in more savory dishes.