Hit-Or-Miss Tastemade/Snapchat

How Color Can Be Used To Affect Your Perception Of Food

From the beginning of time, color has always been something that has drawn us to particular foods. Nowadays, that attractiveness has evolved into expecting certain hues, brightnesses, and varieties when we select fresh produce from the grocery store or order food off of a restaurant’s menu. We want to see the food before we select it, because we make many judgments about whether food will taste delicious or not based on how it looks. It’s why chefs emphasize presentation in restaurants.

To help make food appealing to our eyes, chefs and grocery stores have developed methods and tricks thanks to technology, patterns, or varieties. Here’s just a few of the ones you may have (or have not) noticed that help you pick what you believe to be the perfect steak, juiciest orange, and a whole host of other food options.

Bright White Backdrops

Chocolate dessert by @pastrybydaniel #TheArtOfPlating

A post shared by The Art of Plating (@theartofplating) on

Whenever you go to an upscale dining establishment, there’s a good chance your meal is going to be served on a bright white plate. That’s done on purpose, as white serves as the perfect backdrop to every other color out there. As acclaimed New York chef Charlie Palmer told Today, “When you use a bright white plate, the food really stands out, its colors seem more vibrant, and it makes the food more appealing. It seems simple, but it’s true!”

Strengthening An Orange’s Sheen

You may be accustomed to seeing vibrant, deep orange hues on this classic citrus, but that’s not always the case originally. Oranges from Florida, from example, tend to be noticeably paler, especially earlier on in the harvesting season for these popular fruits. As a result, the FDA has allowed a specific dye called Citrus Red no. 2 to be sprayed onto these oranges to give them their more characteristic shade of orange. This dye is a potential cancer-causing compound (at least, according to the state of California), so it’s best to toss the peels out. But the fruit inside is safe and delicious, and if you’re eating it, Citrus Red no. 2 has done its job of getting you to select perfectly wholesome oranges that just don’t look as bright.

Contrast On The Plate

Roasted lamb, tempura courgette, mint, and hazelnuts by @chefdanielwatkins #TheArtOfPlating

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When plating food, it’s important to play around with colors. Utilizing sharp contrasting, or nearly opposite shades to enhance a plate could help make it look way more delicious. A bright orange sauce, for example, could coat a piece of cooked meat and be surrounded with a dark green, with the orange and green colors playing off of each other perfectly. It creates a visual balance on the plate that helps your eyes draw to each part of the dish better and prepare for every exciting burst of flavor you’re about to consume.

What A Package’s Color Says About Its Food

Did you know that the food industry uses different colors to evoke specific emotions with their food packaging? Sounds crazy, but think about how you feel the next time you look at a box of food colored with a certain hue. Blue-packaged products like OREOs and Kraft Mac and cheese, for example, are designed to be a memorable product because they were the colors originally used to market to children. Green packages represent health and naturalness of the food inside, and yellow should make you feel happier when looking at it. Don’t believe me? Experiment for yourself and see how you feel next time you’re at the store.

The Redness Of Steaks

In the United States, we love to see steaks that are a bright red color, as that is believed to be indicative of the optimum freshness and taste. Grocery stores have caught onto this, and have actually developed a couple of methods to accentuate the redness of their steaks. While one of these methods, spraying steaks with carbon monoxide, has been banned in the US, we can still shine red lights over meat to bring out their red color. Pretty crazy, right?

Show Off Your Caramelized and Cooked Sides

You know how steaks and other meats are typically served in a “fan” pattern on a plate, with slices overlapping each other? That method has been developed specifically to show you the two parts of the meat you’re going to critique the most with your eyes instantly: the sear and how well it’s cooked on the inside. The perfect medium-rare steak, for example, has a deep brown crust on the outside, but a luscious pink on the inside that’ll leave your mouth watering. When both are visibly present at once, you can envision the crunch and caramelized flavors of the sear with the juiciness and flavor bursting from the center of the steak the best, whetting your appetite for the delectable gourmet treat just set in front of you. This works for pork and chicken as well, with the only difference being that you want a moist white interior for those meats. Master the cook and the cut, and you’ll be well on your way to serving up fine-dining quality proteins.

Turning Poorly Marbled Steaks Into Works of Art

One of the best visual quality parameters of a steak is its marbling, or the streaks of white fat that run through the raw piece of meat. Fat translates to flavor, so the more of those you see, the better the steak will be. Some meats of a lower quality don’t have as much marbling, so to help make them look more flavorsome, a technique called artificial marbling is used. Hot, melted fat is injected into freshly butchered meat that then runs throughout the entire cut, creating some additional marbling effects that make meat fattier than it actually was to start with. This kind of meat has to be marked as such on grocery store labels, so if you’re interested in seeing what this looks like compared to other steaks of the same caliber, pick one up and experience it for yourself.


Denny’s Adds Early Holiday Items Including Cranberry Orange Pancakes

While we’re still not quite at Halloween or Thanksgiving yet, Denny’s has already begun preparing for Christmas. The American diner chain has released a duo of holiday-inspired pancake dishes fans can enjoy a few months early to get in that holiday spirit.

Denny’s new featured breakfast dishes are the Cranberry Orange Pancake Breakfast and the White Chocolate Raspberry Pancake Breakfast.

The Cranberry Orange comes with cranberry fused buttermilk pancakes that are topped with orange cream cheese icing. It’s served with two eggs, hash browns, and a choice of bacon or sausage. The White Chocolate Raspberry comes with two white chocolate chip buttermilk pancakes and the same breakfast offerings as the Cranberry Orange dish.

Man, we’d crush an order of either of those dishes. Extra crispy hash browns, please.

Patrons can find the breakfast items at participating Denny’s locations for a limited time. Just be sure to bring a sweet tooth or two along.

Drinks News

This Is How Two Juice Bottles Cost Dollar General Store $250,000 In A Lawsuit


Two small juice bottles were the subject of a $250,000 lawsuit at Dollar General.

Linda Akins, a cashier at the major dollar retail chain, had taken two bottles of $1.69 orange juice from the cooler at her Tennessee store to help alleviate her diabetic shock, reports KTLA News. She had later paid for the drinks, but the company had let her go because she failed to do so before opening the bottles, per their company policy.

Akins said she asked if she could keep her own juice at her register, though a supervisor denied her request due to a zero food and drink policy at the cashier station. What no one explained to her was that Dollar General had a policy that medical exceptions could be made.

On Akins’ behalf, the Equal Employment Opportunities Commission sued Dollar General for $250,000.

Dollar General said that Akins already had accommodations for her where she could keep juice bottles in her apron, hidden under her register (out of camera sight), or in the break room.

Akins was awarded $27,565 in back pay and $250,000 total in damages. Dollar General, disappointed with the ruling, is currently appealing for a new trial.


This Restaurant Serves A Monstrous Deep-Fried Spam And Egg Musubi


I had just wrapped a story about this dude who created Lobster Elotes, when I found myself looking for a bite to eat before hopping on the freeway home. As most Southern Californians know, sitting in traffic after work hours simply sucks.

Instead of driving onto the ramp, I drove straight into the relatively unknown (to myself) streets of Orange and scanned the nearby shops for somewhere to eat. As I settled on Carl’s Jr., Pete playing it safe, my eyes locked on to a sign a little further down the road: Musubi Monster.

The Hawaiian dish traditionally features a square of rice that’s topped with a slice of grilled spam that’s wrapped together with a piece of dried nori seaweed.

Guess Pete wasn’t playing it safe. I parked and went inside to scope what they had to offer. What I found on the menu, however, was something monstrous.

Behold, the Deep-fried Spam and Egg Musubi.


I texted a couple friends who happened to be in the area to come and share the experience with me. They were more than happy and eager to grab some dinner. When our food was ready, each piece of the musubi came out to nearly a pound each.

Seriously, it was like a burrito.

This “snack” was coated in a crispy breaded shell. The egg was cooked over hard, the spam with a nice sear and the rice moist despite going through the deep fryer.

After I finished my musubi, I headed straight for the office to take a nap on the couch. There’s no way I could drive after eating something so deliciously heavy. 

A photo posted by Pete (@pham_bot) on


Here’s An EXCLUSIVE Look At Pop-Tarts’ First Two Soda Flavors

Pop-Tarts are virtually a staple of American childhood, and anyone that has tried one growing up is sure to have some nostalgic memories linked to them. That trend continues for the next generation as Pop-Tarts introduces their two newest flavors, A&W™ Root Beer and Crush™ Orange.


As I’m sure you’ve imagined, the A&W™ Root Beer and Crush™ Orange Pop-Tarts will be filled with a bubbly root beer-flavored filling and a citrusy orange soda flavor, respectively.

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While interesting flavors to say the least, they bring a change of pace to the typical dessert and fruit flavors that Pop-Tarts traditionally makes. These brand new soda mash-ups will be available for purchase in May 2016.



Hit-Or-Miss Humor Video

TJ Miller And The Shock Top Wedge Blast Super Bowl Commercials [WATCH]

TJ Miller, the cutthroat comic relief star of Silicon Valley, made an appearance during one of the Super Bowl commercials in which he and the Shock Top wedge (with the sunglasses and mohawk) mercilessly mocked each other.

Today, the duo has released a video of themselves watching all the biggest super bowl ads (including their own) and judging them with the brutality and veracity of the Harvard Admissions Board.

What makes the video particularly hysterical is the semi-improvisation. Aside from a few of the more obvious remarks, many of the comments made by the orange-and-comedian duo were not prepared or rehearsed ahead of time, unlike their original 30-second ad. That dash of unpredictability is what makes this video particularly funny.

Check it out below and see if you agree with their assessments of the Super Bowl commercials.

Seriously though, I’d rather live in a giant fart bubble made by walruses than watch that puppymonkeybaby commercial ever again. For shame, Mountain Dew; for shame.


Photo Credit: Youtube, Super Bowl Commercials 2016


Ever Think About Why Carrots Are Orange? Well, Here’s That Story


Here’s something you’ve probably never thought about before: why are carrots orange? Turns out the veggies didn’t get their characteristic hue because of any accident of nature. Instead, we humans intentionally bred orange carrots—because of history.

Eaten by humans for millennia, carrots originally came from the Middle East and were introduced to Europe during the Middle Ages. For most of their history as food, they came in two varieties: white and purple.

The familiar orange color only appeared in the 17th century, which is not that long ago in the grand scheme of things. Why orange? It was (for obvious reasons) the favorite color of the family that ruled the Netherlands, the Orange-Nassau dynasty, and in particular of William I, Prince of Orange.


During William’s rule, the mostly-Protestant Netherlands had, though a convoluted inheritance scheme of the incestuous European monarchy, become the property of the Catholic king Philip II of Spain. After two decades of persecution, the Dutch Protestants decided they’d had enough. Their lengthy but ultimately successful revolt, which William sanctioned and later led, became known as the Eighty Years’ War (1568-1648).

The descendants of the orange carrots that were bred in support of the House of Orange-Nassau—and, by proxy, Dutch independence from Spain—were later taken to England and eventually to the New World.

So how does cross-breeding a white and a purple carrot make an orange one? The photograph below shows the full spectrum available today, and how the orange carrots fit neatly between the two original colors.



Recently, purple and white carrots have made a comeback as foodies have gotten into “heirloom” vegetable varieties.

Written by Caroline Wazer of History Buff


Instant Curry Comes With A Fake Girlfriend To Keep You Company


Your next dish of instant curry will never be as intimate as the ones found in Japan. Village Vanguard, a novelty bookstore in Japan, serves packages of instant curry. What’s unique about this item is that it comes with a fake girlfriend.

Rocket News reports that the curry can be purchased with a DVD that features a fictitious girlfriend that keeps you company as you eat. This particular brand is called Men’s Delusion Curry: Orange Flavored Feat. Mao Harada.

For 1,500 yen ($13 US) you can get your curry, along with a DVD that features Harada interacting with you like she cares. At least for the duration of the meal. She even sports a T-shirt of featuring her own cleavage imprinted.

Sounds like a perfect dinner package for the working man with no time for love.