Daily Digest: May 14, 2014

 

mozzarella

 

Thirteen arrested in counterfeit cheese scam. [LAT]

 

The making of the world's most beautiful crops and how to use them. [NPR]

 

Are all calories created equal? Katie Couric searches for an answer. [NYT]

 

The World Pork Expo will make adjustments in light of PEDV threat. [WHOtv... Read more >

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Recipe: Banana Pudding Panna Cotta

 

When Daniel Doyle and Katelyn Selin of Charleston's Poogan's Porch set out to produce a refined take on banana pudding, they started by tinkering with a standard panna cotta recipe. They boosted the richness of the base by adding cream cheese, then blended it with sliced bananas that were cooked in earthy brown sugar, butter, and bourbon. After several hours of chilling, the team completed their modern interpretation with garnishes of white chocolate foam and banana bread dust. At home, you can simply serve the pudding with vanilla wafer cookies or shortbread for your own version of this reimagined Southern favorite. 

 

Get the recipe here. 

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News Feed: March 12

sheet-pans Eating by breathing. [Boston Herald] Would you eat horse? [Slash] How about raccoon? [Atlantic]

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Eat-Q: School Lunch

school lunch We've arrived at day 3 of our school lunch trivia week. Think you got yesterday's question about sloppy joes right? You did if you answered D. The “sloppy joe” sandwich—made of ground beef, onions, and sweetened tomato sauce, served on a hamburger bun—is referred to as a “slushburger” in North Dakota, a “yip yip” in southwestern Illinois, and a “wimpy” in northeastern Pennsylvania. [poll id="6"]

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