We all know this saying: “Give a man a fish, and he’ll eat for a night. Teach a man to fish, and he’ll eat forever.” But as it turns out, the scope of that adage is a bit narrow. That’s because this golden retriever named Rani loves to fish, too! You can see her in action in the video below. She uses bait and everything! Rani has used this method to capture dozens of fish and turtles over the years. There’s something pretty adorable about a self-sufficient pup, am I right? Read more: http://www.viralnova.com/dog-catches-fish/
Marketer Tom Monday has always been inspired by independent enterprises — businesses or individuals that are fueled by an unflappable passion for what they do and who they can reach, not just a desire to get rich. For more than a decade, Monday labored in the music industry in a variety of roles to help bring exposure to smaller (but no less important) performers. Then, in 2011, he moved onto a more corporatized position in the field, a decision he would later regret. “It was soul-crushing,” Monday tells Mashable. “I had a moment when I said, ‘I have to go back and work with people who are making things that are interesting and that I care about.’” “Telling their story” In 2012, Monday decamped from his job and turned his complete attention to a new passion that he and his professional and social circles were buzzing about: Helping small-batch food and drink producers establish a foothold in American kitchens. “There are a lot of similarities between independent music and independent food and drink, and a lot of my friends started talking about food and drink the way they used to talk about music,” he says. “They started wanting to not so much turn me onto a band, but turn me onto a small batch bourbon they just encountered, or a food truck or a pop-up shop.” The problem for many independent brands, however, is marketing. While they can go from their kitchen to a farmers market, they often have trouble navigating grocery chains and implementing customer acquisition strategies. Monday, who spent more than a dozen years in marketing, could help. The first step, he told them, was to tell their story, which would justify charging a premium for their product. Without a story about the maker, and where the product comes from, most small-batch producers struggle to attract the attention of customers who might be tempted to purchase a cheaper, mass-produced alternative. “People won’t pay premium for something if they don’t know a lot about it and haven’t been able to experience it,” Monday says. “It’s hard for people to tell their own story, so one of the most exciting things we can do is have a good product from someone who has a good story but hasn’t been able to tell it yet.” Since 2013, under the name Small Batch America, Monday has helped dozens of small brands, like Mast Brothers Chocolate, Grady’s Cold Brew and Sour Puss Pickles, tell their stories. He’s done so using many of the connections he made in the music industry. Backstage at concerts and festivals across the country, Monday has brought small-batch products to musicians who pride themselves on supporting small producers. He’s even been able to find a home for some of the products he represents in the green room of the The Daily Show. “One of my goals is to get venues and festivals to care more about what they’re serving their guests,” he says. “It seems silly to me that […]
If there is one place where I imagine people are dying for an ice cream every hour of every day, it’s in the middle of the desert. Which is why Cold Stone Creamery in Dubai has found a super entertaining way to keep customers coming back to them over the competition. Someone contact the Cold Stone CEO immediately. This needs to be implemented in America. Now. Source: thasneen Share these skillful ice cream parlor workers with your friends below. Read more: http://viralnova.com/dubai-ice-cream/
googletag.cmd.push(function() { googletag.display(‘VN_PG_DTAT_ATF’); }); If you’re in the mood for some finger-licking goodness, you’ve come to the right place! Tired of those pre-made chicken nuggets — which, by the way, might not even be chicken — from the store? Yeah, so are we! While it might sound like a huge hassle to make your own, trust us…it’s really not! Just watch how easy it is to recreate this simple recipe in the comfort of your own home. Never again will you have to worry about what you and your family are really eating. I don’t know about you, but watching that just made me super hungry! Read more: http://www.viralnova.com/fried-chicken-rings/
googletag.cmd.push(function() { googletag.display(‘VN_PG_DTAT_ATF’); }); Someone actually did it…and he’s a hero for it. Moshe Tamssot, a Chicago resident, was poking around on McDonald’s latest advancement in fast food technology — the ‘Create Your Taste’ kiosk — when he discovered he could add a whooping 10 pieces of bacon to his hamburger! Wanting to know just how far he could take the build-a-burger kiosk, he decided to add 10 pieces of every topping available to his “Big Max” burger. But the biggest surprise came when the cashier first tried to ring up the order and the total read $890.80. The confused server decided to check with a manager before realizing that due to a pricing bug, the system had added hundreds of dollars for the different types of cheeses he’d selected. The final total for the Big Max? Just $24.89, which could be the deal of the century when you consider this monstrosity — that had to be carried on two trays, by the way. Wait’ll you see how much it weighed… For those wondering, this tower of beef, cheese, bacon, pickles, salad ingredients, and sauce contained 10 slices of American cheese, 10 slices of sharp white cheddar cheese, 10 slices of pepper jack cheese, 10 pieces of bacon, 10x pickles, 10x red onions, 10x guacamole, 10x tortilla strips, 10x lettuce, 10x tomatoes, 10x jalapeños, 10x grilled onions, 10x grilled mushrooms, 10x mac special sauce, 10x mayo, 5x spicy mayo, 10x sweet BBQ sauce, 10x creamy garlic sauce, 10x mustard, and of course…10x ketchup. Can’t forget about the ketchup! But best of all is the large Diet Coke he added to his order at the end. Read more: http://www.viralnova.com/big-max-burger/
Once you see how the sausage is made, they say, you probably won’t want to eat it. A photographer named Peter Augustus created a photo series that shows popular food dishes next to their raw animal counterparts. It’s … eye-opening, to say the least. Elliott gives his take on it in the newest episode of Mashable Minute. Last week, we strongly persuaded you to not have sex with a shark. Check it out: Read more: http://mashable.com/2014/09/08/mashable-minute-food-porn/
A self-professed food geek has developed a sleek kitchen gadget that makes high-end sous vide cooking accessible in your own home. Sous vide is a cooking technique where food is kept in a water bath that is held at a consistent, low temperature. As explained in the video below, the sous vide method can’t overcook food in the water, allowing consistent results each time you make something. It is partially similar to cooking with a crock pot, in that you can plan a meal ahead and leave food cooking for hours at a time. Seattle-based Scott Heimendinger and Lukas Svec created the Sansaire immersion circulator, which heats and holds water at a very precise temperature, circulating the water to even out hot and cold spots. The consistent results give you evenly-cooked food, as show in the image below (sous vide on left, versus traditionally-cooked on right). Sous vide is a technique we’ve seen in restaurants, but Heimendinger told Mashable it makes sense in the home environment “because it removes you from the role of human thermostat.” In an oven, the temperature is higher so you can overcook food. With sous vide, the water bath is set at or slightly above the intended temperature you want the food to reach. Heimendinger said he cooks a medium-rare steak via sous vide at about 52 degrees Celsius. Afterwards, he uses a blow torch to quickly sear the steak. Heimendinger, also founder of the blog SeattleFoodGeek.com, said he first discovered this technique when he went out to dinner and had a side salad with a sous-vide-cooked egg on top. “The texture was so incredible,” he told Mashable. “It was so perfectly cooked. The yolk: it was thick but still runny, and the white was like pudding … There was something totally special and different about it, and I had to know how it came to be so.” Along with cofounder Svec, Heimendinger wants to take their Sansaire gadget into full-scale production by raising funds on Kickstater. Their project hit its $100,000 goal in about 13 hours, when it first launched in early August. With 13 days still left to go in the Kickstarter campaign, backers had already pledged more than $516,000, as of Friday afternoon. The Sansaire costs $199, much lower than the pro $1,200 circulators Heimendinger says he traditionally saw on the market. This summer, competitor Nomiku also raised more than a half-million dollars on Kickstarter for its immersion circulator. The Nomiku device currently costs $359. A Food Geek Heimendinger (pictured above, left) said he has always had some interest in food, noting that both his parents were good cooks and used to have a lot of dinner parties. “When I got to college, I got more interested in cooking on my own, mostly because the food on campus was pretty terrible,” he said. Heimendinger studied information systems at Carnegie Mellon University and has worked for IBM and Microsoft. He’s now involved with Modernist Cuisine, a Seattle-area research lab that merges the art […]
Yes, this food is on fire. And it looks awesome. YouTube This is called The Bomb Pizza and it’s from The Place restaurant in Seoul. It might look just like a ball of dough that was caught on fire, but it’s actually a shell surrounding typical pizza toppings. After it’s lit on fire, the heat cooks the pizza toppings and melts the cheeses. You can eat it plain, or you can use any of the dipping sauces The Place provides. It might be worth traveling around the world just to eat this pizza. LOOK AT IT. Watch them serve up The Bomb…it’s totally hypnotizing. This one is red because it’s filled with gorgonzola and cranberries (and it’s perfect). (via BuzzFeed) Now, I’m not saying Americans couldn’t think of an awesome pizza creation like this, but it’s no surprise that The Bomb is being served up in Korea! Read more: http://www.viralnova.com/bomb-pizza/
One of my biggest regrets is not taking advantage of the stories my 90-year-old grandmother could have shared with me while she was alive. Like Clara Cannucciari, who has also now passed on, my grandmother lived through the Great Depression and likely could have shared similar recipes with me if I’d given her the chance. Thankfully, Clara’s family had the good sense to capture her warmth, stories, and recipes before it was too late. Each of the delightful videos showcases a meal Clara and her family survived on during one of the bleakest eras in U.S. history. Even while pushing a century on this planet, Clara’s sweet personality shines through the camera while she peels potatoes, sautés onions, and serves up the dishes they were able to piece together on their meager funds. Watching as she blends together the ingredients and listening to her memories of the time will fill your heart with happiness and, if you follow along, your stomach with delicious, budget-friendly food. Here she recreates the typical breakfast they would have each morning. And in this, she treats her grandson and his friends to a favorite: The Poorman’s Meal. I definitely encourage you to check out more of her charming videos over on her YouTube page. And if you’re lucky enough to still have your grandparents or great-grandparents around, give them a visit or a call and just listen to what they have to say. Even if they’ve gotten a tad grouchy with the passing years (they’ve earned the right to be!), you’ll still be so glad you did. Read more: http://www.viralnova.com/great-depression-recipes/
