Our daily morning roundup of food-related fare from around the web.
About the second recipe, I’d like to share this nugget of wisdom with you: do not attempt, unless you’re an expert butcher, to debone a turkey drumstick. It’s not the same a chicken drumstick – it is much harder. Turkey drumstick, as I learned last night, is full of cartilage that runs up and down the length of the drumstick, all over the drumstick, making it pretty difficult to debone and wind up with meat that doesn’t look like it went through the shredder.
The tastings were really spectacular, then when everyone was good and sauced, the live auction began. And Dominique Ansel, creator of the freakishly popular to the point of exclusionary cronut, took the stage to auction off a dozen of his prime, freshly baked confections. What began as $100 per treat quickly escalated to more than $1000. That’s right, the end price was a cool $14k for a dozen cronuts.
For those who feel their love handles bulge just looking at that 90-calorie-flute of Champagne, a U.K. company has launched “Skinny Champagne,” offering all the bubbles with half the calories (again, we only started with about 90).
Food is quite literally the stuff of life. So it is a sobering fact of modern life that while in some countries food is scarce, according to current estimates other countries collectively waste 1.3bn tonnes of food, worth about $1tn (£616bn) each year. This means that one in every four calories intended for human consumption is never eaten.
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