Now You Can Smell Like Carlsberg Beer With New Grooming Products

Carlsberg asks that you shower responsibly

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The Ants That Smell Like Blue Cheese—Or Is That Pine-Sol?

The Ants That Smell Like Blue Cheese—Or Is That Pine-Sol?

Researchers put these ants to a sniff test.

The post The Ants That Smell Like Blue Cheese—Or Is That Pine-Sol? appeared first on WIRED.





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In 1938, ‘The New York Times’ Thought Cheeseburgers Were a Weird New Fad

People love to make fun of the New York Times‘ trend section—their umpteen pieces on this millennial craze have been called "hate-reads," and their dissection of cultural norms such as oversharing, defriending people in real life, and chopped salad at lunch as "trends" can be hilarious and infuriatingly obvious.

But while their pieces perhaps aren’t exactly timely, they will certainly make for interesting reads in a few decades—just like this throwback piece on a California fad called "cheeseburgers" from 1938. In a new column called "First Glimpses," the Times is looking back at the first time certain words or phrases were used in their record of note. 

When "cheeseburger" was first mentioned in the October 1938 article, it was in a long list about the "whimsy" of California eateries. Then, nine years later in May 1947, the Times revisited the fad, writing, "At first, the combination of beef with cheese and tomatoes, which sometimes are used, may seem bizarre." But luckily, their intrepid reporter could see the bigger picture. "If you reflect a bit, you’ll understand the combination is sound gastronomically."

And now, nearly 70 years later, you can not only ask for gourmet cheeses like brie, goat, or gorgonzola on your burger—or spend upwards of $300 on one—there are multiple burger chains where you can order stacks on stacks on stacks of cheeseburger patties. That weird little West Coast fad has become a multi-billion dollar industry, and cheeseburgers are practically our national food (arguably in hot contention with apple pie). Congratulations, America! We did it!

[h/t: The New York Times]

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Would You Drink this Ant-Infused Gin?

Image Credit: Cambridge Distillery

Looking for something unusual to put on your bar cart? Then check out Anty Gin, a collaboration between The Nordic Food Lab and the Cambridge Distillery ("the world’s first Gin Tailor"), which is made from the essence of the red wood ant Formica rufa.

According to the booze’s website, the ants “communicate using a host of chemical pheromones … and they defend their complex communities by producing formic acid in their abdomens and spraying it in the direction of any invader … Formic acid (the simplest organic carboxylic acid, with the chemical formula HCOOH) is a very reactive compound in alcohol, serving as an agent for producing various aromatic esters.”

Jonas Astrup Pedersen of the Nordic Food Lab explained via email that they’d “been working with insects … for a period, and still do, trying to use deliciousness as argument for entomophagy,” the process of eating insects. “We came across these red wood ants and simply found the flavour astonishing.”

For those of us who don’t know what ant distillate tastes like, Pedersen compares the flavor to those of lemon and lime, and “a bit of lemongrass as well.” To balance the citrusy taste, the gin also contains “herby notes from wood avens, nettles, alexander seeds and of course, juniper.” The base alcohol is made with wheat.

To produce the first batch of 99 bottles, Forager, the appropriately named team in Kent, UK, found and preserved more than 6000 Formica rufa in alcohol. When the alcohol is distilled, the different parts of the liquid separate through evaporation and condensation. Each 700 milliliter bottle contains the essence of about 62 ants and comes with a 50 ml bottle of pure wood ant distillate.

If insects aren’t normally included in your personal food pyramid, the idea of ant gin may not strike your fancy. However, the Food and Agriculture Organization of the United Nations reported that “insects form part of the traditional diets of at least 2 billion people,” and “more than 1900 species have reportedly been used as food” [PDF]. And ants, along with bees and wasps, make up 14 percent of the “most commonly consumed insects.”

A bottle of Anty Gin costs £210, or about $321, plus shipping. Unfortunately, it’s not available in the United States, so you’ll have to try it the next time you travel to Europe.

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All About Geoduck: The Life of a (Delicious) Oversized Mollusk

How does one farm this strange beast the shape of a giant tumescent wang and what does it take to pull this freaky animal from the ground? What makes a geoduck taste its best? We went to the source to find out, touring Taylor Shellfish Farms in Shelton, Washington.

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Gin made from red wood ants

The Cambridge Distillery collaborated with the Nordic Food Lab on Anty Gin, a limited-edition spirit containing red wood ant distillate. Read the rest

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40 Hot Dog Dishes From Around the World

I don’t really like hot dogs much, but maybe that’s because I live in New York where, judging by this chart by Food Republic, our hot dog selection is pretty uninspired. Perhaps I’d feel differently about these rubbery tubesteaks if I’d first tried one in Brazil or France or Amsterdam (or really anywhere that covers it with cheese or fries). Use the chart to plan your next street food adventure or get inspired to whip up some internationally-flavored franks of your own—or just marvel at how adorable Japan’s edible hotdog art is.

Image credit: Food Republic

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Whimsical grinder for making insect flour

Student Courtney Yule designed the Entopod, a "starter kit" for eating bugs.

It includes a grinder for making insect flour, detachable containers for heating the insecto-food in the oven, and more!

[via]

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Nitrogen-Infused Coffee That Tastes Like Beer is All The Rage

With temperatures creeping up into the 80s this week in New York City, it’s officially iced coffee season. And this year, there’s a new take on cold brew: Nitro Coffee, a beverage for when you want to feel like you’re drinking a beer, but have the mental state of someone who’s just downed multiple espressos.

Nitro is coffee infused with pressurized nitrogen and/or carbon dioxide, then chilled in a keg and served on tap in pints and tulip shapes that fill with a foamy head. It doesn’t just look like beer, it tastes a little like it, too. Bon Appetit describes it as "rich and creamy" as well as "sweeter and less acidic than large-batch cold brew," and even "chocolatey."

The Washington Post says that the specific and soon-to-be patented JoeTap system, which AC Beverage uses to bubble-ify their nitro, makes the drink "taste as if you’ve added cream and a sweetener to the cup." The system take advantage of what’s already in the coffee to highlight different flavors that would otherwise go undetected. Charles Kleinrichert, founder of AC Beverage and inventor of JoeTap, says that his system, which debuted last month at the annual Specialty Coffee Association of America gathering in Seattle, breaks down the nitrogen into microscopic bubbles that better infuse the coffee giving it the velvety texture.

If all of that sounds good enough to drink, don’t worry—Bon Appetit lists just some of the many hip coffee shops around the country that have Nitro on tap. And some companies, like Cuvée Coffee are already debuting canned versions of the brews:

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Good News: Cricket Protein Bars Are Almost Here

Good News: Cricket Protein Bars Are Almost Here

Forget Kind Bars. An Icelandic company wants to make your next energy bar out of insects.

The post Good News: Cricket Protein Bars Are Almost Here appeared first on WIRED.




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