Categories
Health Restaurants

Scientist Claims That Pepper Shakers Are Germiest Items In Restaurants

Photo: So Delicious

Germs like to hang out on and in the pepper shakers you find at restaurants, according to scientists. But why that particular item? Why not the salt shaker? We’ll tell you right now.

When I found out about this, I was super intrigued. I mean, every time I go out to eat, the one thing I always reach out for is the salt shaker. I like my food so salty that my lips get bloated, more often than not. I know it’s not a healthy thing to do, and I am really trying to cut down on that.

But back to the pepper shakers! Guess what? They’re actually germier than the toilet in the restaurant and that, so close to Halloween, is a truly scary thought. But why? The answer is pretty simple, actually: the staffs for restaurants are usually more aware that they have to clean the bathroom and they tend to do so more thoroughly. But in the rest of the space you eat in, salt, pepper, and sugar shakers might end up being way more problematic than the restrooms.

And that’s because usually, the waiters tend to only wipe the table between customers. But they don’t clean the shakers or the menus or whatever else was on the table. This leads to germ exchanges.

Why pepper shakers and not salt shakers?

This question is actually the one that bugs me more. As I said, I am very much a salty person (in more ways than one). So why do pepper shakers get the bad rep? Scientists don’t know for sure, yet. But germs love pepper. Dr. Charles Gerba, a University of Arizona microbiologist thinks that the reason is pepper being a plant-based product. “E. coli loves to grow there,” he told Today.com.

This phenomenon was first brought to the public eye in 2010 when an ABC News crew did a segment on a group of researchers from the University of Arizona. They went to 12 restaurants in three states and swabbed all the items on the tables and then analyzed the samples in the lab. Pepper shakers had the highest bacteria count – 11,600.

So maybe, the next time you want some pepper, just ask the waiter to freshly grind some over your food before bringing it to the table. You might escape plenty of germs like that.

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Article by Ruxandra Grecu from So Delicious. View the original article here.

Categories
Humor Video

Watch A Single Carolina Reaper Destroy This Man Like Nothing We’ve Seen Before

We’ve heard and seen many horror stories that came from someone eating some variation of the Carolina Reaper. Whether is braving a single chip dusted with the reaper, or eaten as a whole, the devastating chili pepper takes no prisoners.

A video posted by CURBLIFE showed a man popping a Carolina Reaper into his mouth, reports BroBible. During the first few seconds, he seems to handle the heat from the pepper pretty well.

Unfortunately, after the first 30 seconds, he hops out of the car and flails his body about like a man possessed by Beelzebub himself. Kids, a Carolina Reaper is no joke. DO NOT try one at home unless you’re ready to pay for it.

Check out the video to see if this dude is truly suffering or if he’s merely hamming it up for the camera. Our gut says this might be the real deal. Wonder how he would handle a Dragon’s Breath Chili?

A post shared by GLENROY’S (@glenroysuk) on

Categories
Culture Video

Here’s Why We Pair Pepper With Salt In Our Food

We use salt and pepper every day to season our foods. As you spice up that bland piece of chicken on your fifth diet of the year, have you ever wondered how the black and white pairing came to be?

Popular YouTube Channel It’s Okay To Be Smart took a look at the history behind the two iconic seasonings.

Salt, as we all know, is an essential chemical compound to human diets. We need to consume a daily 6 grams to maintain blood pressure and other functions in our bodies. Early hunters and gatherers met this requirement with their animal diets. Raw blood and all.

As humans incorporated more plant-based foods into their diets, people began to discover different ways to harvest salt. Salt was commonly used to preserve food as well as accentuate other flavors like bitters, sweets, and umami.

So why do we use pepper, as opposed to hundreds of other spices that salt could be paired with?

Black pepper is from a flowering vine that originates from Southeast Asia called Piper nigrum.

Peppercorns became a very common ingredient in Indian cuisine for at least two millennia. Eventually, pepper was introduced to other countries, becoming a main commodity in the spice trade.

History believes that the popularity of black pepper came from King Louis XIV. The picky monarch demanded that his meals were to be “lightly seasoned,” only throwing salt and pepper on his food. The French cuisine that was developed in that period of time became the basis of much of what we eat today in the Western world.

So there you have it.

Imagine if King Louis preferred cinnamon instead? Food history could have drastically changed with the most minute of details.

Categories
Hit-Or-Miss

This Is What Happens When You Smoke The World’s Hottest Pepper

For anyone who has heard the term “smoke that fire” or “fuego” it’s typically used in regard to smoking a high-grade strain of cannabis.

Well, for the man who took a huge bong rip of the Carolina Reaper pepper, AKA the world’s hottest pepper (its heat level clocks in at a lethal Scoville level of 2.2 million units), that term took on a whole new meaning.

If you want a lesson on what can happen if you test the boundaries of what should and should not be smoked out of a bong, watch and learn from the mistakes of the man who thought puffing on the Carolina Reaper was a good idea.

To be fair, YouTuber Ted Barrus, the self-describred “fire-breathing idiot” — because of his propensity to film himself eating spicy things and smoking various strains of weed — claims this is the stupidest thing he’s ever done for his YouTube channel.

“I am a professional, though, when it comes to bong rips. I’m a bud tender, so uh, I have a little expertise bong ripping things.” – Ted Barrus, Bong ripping Carolina Reaper man

For those who’ve had experience eating spicy foods, it’s common knowledge that drinking water only makes things worse.

Ted made a huge mistake by chugging the water post-rip. While Ted survived the Carolina Reaper bong rip challenge, his ego might not have.

Maybe just stick to the stoner stuff next time, Ted.

Categories
Products

This Bottle Of Vodka Is 200 Times Hotter Than Sriracha

No matter how tough you think you are when it comes to spicy food, chances are you will look at this and simply say, “Na, fam. Not tryin’ to die today.” Yeah, it’s that hot.

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The ‘Hot Enough’ Vodka Co. came out with the hottest alcohol in the world back in 2012, known as the Naga Chilli Vodka. The vodka is infused with a chili pepper called the Naga Jolokia, or more commonly referred to as the “ghost chili.” According to the spice fiends over at Chilli Wizards, the Naga Jolokia pepper clocks in at an insanely high number on the Scoville scale, ranging anywhere from 800,000 to 1,000,000.

In case you don’t know, the Scoville scale is the scale used to determine how hot or spicy something is. For example, Tabasco Original Hot Sauce would be around 3,750 Scovilles, while Frank’s Original Hot Sauce comes in at a measly 500 Scovilles.

The Naga Chilli Vodka, now that you have a general idea of where things would be located on the scale, practically breathes fire with a whopping 100,000 on the Scoville scale. But wait, there’s more…

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The original version with 100,000 was released in 2012, however they’ve amped it up since then, creating a bottle that pushes 250,000 and the hottest one of all, clocking in at an insane 500,000 SCOVILLES! One chili-loving expert over at Masters of Malt was quoted saying, “What’s that? No, I’m not crying…my teeth feel weird. Are my lips swelling? Get that stuff out of my sight.”

The 500,000 Scovilles bottle of Naga Chili Vodka is nearly as strong as the weakest pepper spray on the market, which is still ridiculously painful. Still think you can handle it? Yeah, everyone does.

If you order a bottle from the Masters of Malt and have an interesting, sad or crazy story to go along with it, let me know! Also, don’t be a hero.

 

 

via Metro UK, Masters of Malt

Categories
#foodbeast Brand FOODBEAST Hit-Or-Miss Packaged Food Products SPONSORED

Meet The Latest Addition To The Sargento Family: Snack Bites™ Cheese Snacks

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Photo by Pete Pham

Sargento is thinking big on flavor and small in size with the release of their new Sargento® Snack Bites™ cheese snacks.

Each stick is less than 20 calories. These smaller sticks of natural cheese are also offered in four bold flavors: Savory Garlic and Herb Jack, Wisconsin Sharp Cheddar, Colby-Pepper Jack, and Chipotle BBQ Cheddar.

So, what do these newcomers mean for cheese lovers? Everything. The petite Snack Bites™ cheeses offer endless cheese-snacking possibilities and journeys, as their conveniently small size allows for snacking anytime, anywhere. Whether you’re packing them into your lunchbox or simply enjoying them alongside your favorite flick, the little Snack Bites™ cheeses make life cheesy and easy.

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Photo by Pete Pham

Stacking them into towers is fun too, but ultimately, the new snacks stand on their own just based on their bold flavor.

Sargento® Snack Bites™ cheese snacks are now available in grocery stores nationwide for a suggested retail price of $3.69 per resealable bag.

Created in partnership with Sargento

Categories
Hit-Or-Miss

Watch How Tabasco Sauce Is Made

Tabasco-HIM

Tabasco sauce rules. We like to keep a bottle stashed in case our hash browns ever need some extra spice or burgers need some extra heat. Have you ever wondered how the sauce was made?

Discovery Channel’s How It’s Made took a quick look at the origins of the famous pepper sauce. Watch the journey a single pepper goes through to finally become a part of that iconic bottle we keep in our glove compartment.

Categories
Hit-Or-Miss

5 Disgusting Recipes From The First Ever Celebrity Cookbook

Gordon Ramsay would blush

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Long before the introduction of the tomato to Europe, Italy had a reputation for being a gourmand’s paradise. One of the most important sources for understanding ancient epicures is the collection of recipes known as Apicius de re coquinaria (roughly, Apicius on cooking). Apicius, a wealthy Roman of the 1st century C.E. who reputedly killed himself rather than eat cheaper food once he ran out of money, has gone down in history as the first celebrity chef. It’s unlikely, however, that he personally wrote any of the recipes in the collection, which probably dates to three centuries after Apicius’ untimely demise.

Many of Apicius’ recipes remain appetizing today (I recently helped Leftovers History select and research one tasty example). But others are better left to the dustbin of history. Here are 5 Apician recipes that we’d rather not try.

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via Wikimedia

1. To Improve a Broth

If your reaction to noticing that your soup has spoiled to the degree that it stinks is to dump a bunch of spices in it and then serve it to your friends, please let me know so I can never ever eat at your house.

If a broth has contracted a bad odor, place a vessel upside-down and fumigate it with laurel and cypress and before ventilating it, pour the broth in this vessel. If this does not help matters and if the taste is too pronounced, add honey and fresh spikenard to it; that will improve it.

2. Vegetable and Brain Pudding

There’s nothing wrong with eating organ meat, and I’m not even a particularly picky eater. But 5-year-old me would have had a hell of a tantrum if my mom decided to serve this dish for dinner.

Take vegetables, clean and wash, shred and cook them, cool them off and drain them. Take 4 calf’s brains, remove strings and cook them in the mortar. Put 6 scruples (a type of measure) of pepper, moisten with broth and crush fine; then add the brains, rub again and meanwhile add the vegetables, rubbing all the while, and make a fine paste of it. Thereupon break and add 8 eggs. Now add a glassful of broth, a glassful of wine, a glassful of raisin wine, taste this preparation. Oil the baking dish thoroughly and place it in the oven and when it is done sprinkle with pepper and serve.

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via Wikimedia

3. For Birds that Smell Strongly

There’s some scholarly debate over what “goatish” means in this recipe—is it just birds with a gamey flavor? Many Classicists, however, think that this recipe told cooks how to cover up the stench of rotting fowl. 

For birds of all kinds that have a goatish smell, add pepper, lovage, thyme, dry mint, sage, dates, honey, vinegar, wine, broth, oil, reduced must, mustard. The birds will be more luscious and nutritious, and the fat preserved, if you envelop them in a dough of flour and oil and bake them in the oven. Alternately, stuff the inside with crushed fresh olives, sew them up, and thus cook, then retire the cooked olives.

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via Wikimedia

4. To Make Spoiled Honey Good as New

Honey can actually stay good for a crazy long time, but you really don’t want to mess around with it when things go wrong.

How bad honey may be turned into a saleable article is to mix one part of the spoiled honey with two parts of good honey.

5. To Clarify Muddy Wine

No thanks, I’m good.

Put bean meal and the whites of three eggs in a mixing bowl. Mix thoroughly with a whip and add to the wine, stirring for a long time. The next day the wine will be clear.

Written by Caroline Wazer // History Buff // Recipes adapted from Joseph Dommers Vehling’s 1926 translations // Feature image via Wikimedia