Hungry Shoppers Buy More Junk Food, Study Finds – ABC News

“Unfortunately, the effect goes well beyond buying a candy bar to tide you over on the drive home, Wansink said. Shoppers who impulsively purchase ready-to-eat, low nutrition foods set themselves up for repeated diet disasters because they fill their pantries with junk instead of healthier fare.

“It ends up cursing the rest of your week because you bought way too much of the convenience foods and not enough of the good stuff. So now there is less healthy food for you to choose from at home.””

via Hungry Shoppers Buy More Junk Food, Study Finds – ABC News.



The Vegan Conspiracy to Destroy Fast Food, Tradition & America

Excellent article from Mark Bittman today on the future of fast food. Fingers crossed that the next ten years will bring more options and less compromises, more tempeh and less additives, more veggies and fewer calories and absolutely no more of this or this.

Keep demanding these things from food providers, and maybe we can one day live in a world where real food is affordable food and eating meals made up of ingredients you can count on your fingers is no longer a privilege predicated on wealth.

If you don’t get around to reading the article,* here’s Bittman’s conclusion:

“Good Fast Food doesn’t need to be vegan or even vegetarian; it just ought to be real, whole food. The best word to describe a wise contemporary diet is flexitarian, which is nothing more than intelligent omnivorism. There are probably millions of people who now eat this way, including me…. My advice would be to skip the service and the wine, make a limited menu with big flavors and a few treats and keep it as cheap as you can. Of course, there are huge players who could do this almost instantaneously.

But the best thing they seem able to come up with is the McWrap or the fresco menu. In the meantime, I’m throwing out a few recipes to the entire fast-food world (here, here and here) to help build a case that it’s possible to use real ingredients to create relatively inexpensive, low-calorie, meat-free, protein-dense, fast food. If anyone with the desire can produce this stuff in a home kitchen, then industry veterans financed by private equity firms should be able to produce it at scale in a fraction of the time and at a fraction of the price. You think people won’t eat it? There’s a lot of evidence that suggests otherwise.”

1) Does anyone want to make some Bittman black bean burgers and mexican chocolate shakes with me?

2) Does anyone happen to know some private equity firms that would back me on a healthy, cheap, amazing fast food (ad)venture? Maybe call it Burger Bliss? Burger Queen? Any takers?

* Its ok, I won’t tell. After spending some time on the numbers (WordPress tells you how many times readers click on each link), I’ve determined that you guys need more summaries, catchy titles and barely relevant goofy photos and less reading. If I could coax you here with puppies you know I would.

This weekend in cooking adventures:

Tragically, Thursday’s Pasta Carbonara was made, scarfed, and fondly remembered before having ever been immortalized on my iPhone. If a foodie prepares a meal and doesn’t take a picture, was the food ever really made at all?

At least Saturday’s Sourdough Pancakes & Mexican Sausage (recipe here) and Sunday’s Cauliflower & Butter Bean Salad (recipe here) both enjoyed stylish 10 second-long photo shoots before promptly being turned into energy.

I had never made either recipe but quickly found things to love about both. Sourdough pancakes? A bread maker’s life saver. Something about sourdough starter that you may or may not already know: if you don’t use half of it every week, you have to throw that half out. Not a huge deal, since it is just flour and water, but still a bit of a bummer and a waste. And since bread takes time and a bit of scheduling to bake, and some weekends there just isn’t enough sunshine to get through the kneading, fresh loaves don’t happen as often as I would like them to. Sourdough pancakes to the rescue: swap out the baking soda for starter, throw the batter on the cast iron, and try to remember to chew at least a little. Now, I finally have an excuse to make emergency pancakes. Feeling left out? Let me know if you want any of my starter or, if you just want to get straight to the pancakes, to come over for brunch 🙂

I got the recipe from a great blog called Frugal Feeding, which makes an effort to profile delicious recipes that can be made cheaply. According to Frugal’s math, two servings of the pancakes would set you back about $4 (I swapped in tomatoes and arugula for spinach, but used a cheaper meat).

The butter bean salad is worth adding to the recipe rotation for the same reason–its main components are cheap and filling. The barley, canned beans, head of cauliflower, parsley and lemon cost me about $16 for 8 servings. I doubled the beans and barley and still had over half of the barley, parsley and tarragon left. The cost doesn’t take into account the price of the olive oil, mayo, and mustard. And no, a serving isn’t the tiny amount pictured below–I just thought that it might look a little nicer in a white ramekin than in the plastic tupperware I was actually eating out of when I remembered to take a picture…

But most importantly, I am now set on lunch for the week and have enough left over pancakes for tomorrow’s breakfast which means at least 76 minutes worth of sleeping in over the next 5 days. Delicious.