Categories
Celebrity Grub

Adele Had To Tragically Choose Between Pizza and Her Singing Career

Making sacrifices for your career can be difficult, especially when you have to give up one of the most delicious foods known to man. Adele is one of our favorite foodies, shamelessly eating In-N-Out after the Grammy’s and even shouting out ice cream shops during performances, so hearing that the award-winning singer had to give up pizza in order to preserve her singing, will make your pizza-loving heart cry for her.

A photo posted by @adele on

Adele told the Daily Star that she has to be careful with her voice and the acidity in pizza puts a strain on her beautiful vocals.

“I can’t eat pizza anymore guys, how bad is that? Because it’s got cooked tomatoes on it which are bad for your throat and give you acid reflux. How bad is that, that I can’t eat pizza, can you get over that? I’m in America and I can’t eat pizza no more. It’s worse than Romeo And Juliet! If only Shakespeare was alive, he could write about it.”

So those who have seen her live, could probably feel a little extra pain in her songs, even more than usual.

We feel for you, Adele, but we’re also grateful that you made that sacrifice in order to let us enjoy those angelic songs that vibrate through our speakers.

Categories
Adventures Features Health Packaged Food

A Reverse Look At The Life Of An Avocado

Avo-Toast-01

Any chance that we get to sneak avocado in our food, be it burgers or burritos, we’ll gladly take. Have you ever wondered what the journey of an avocado embarks on before it arrives in your meal?

On a recent tour with California Avocados, we got to see all the different life stages of the popular green fruit. And yes, it is actually a fruit.

After a recent viewing of the Christopher Nolan movie Memento, where a forgetful Guy Pierce pieces together his past by working backwards with photographs, we wanted to do the same with the fatty green piece of produce. To us, there’s just something satisfying about knowing exactly where your food comes from before inevitably devouring it.

Check out a reverse look at the life of an avocado, from food porn to seedling.

—–

Avocado Uni Tostada

Uni-Tostada

Packaged avocados found in markets

Avocado-Bags-01

Avocados ready for the packing

Fresh-Picked-Avocados

Sorted and scanned for bruises at the packing house

Avocado-Packing-01

Picked at the grove

Handpicked-Avocado

Growing at the nursury

Avocado-Nursery-01

Grafted and ready to grow

Avocado-Seed-02

Preparing a graft with another plant so the tree produces quality fruit

Avocado-Graft-01

Start with a seed

Avocado-Seed-01

——

The next time you’re at a restaurant and they give you the option to add avocados, consider spending the extra dollar. It took that fruit a lifetime to get to you.

Categories
Fast Food

Panda Express Serves Up ORANGE CHICKEN WAFFLES To Kick Off Food Truck Tour

Panda-Orange-Chicken-Waffles

Panda Express is heading on a special cross-country tour in honor of its love for orange chicken. Using a customized food truck, the chain will be traveling to select cities giving away free samples of their original chicken recipe to fans and patrons.

The Chinese-food inspired fast casual chain will also be offering a limited Orange Chicken and Waffles dish. Now that sounds like something we’d follow a truck around over.

Make sure to get there early though, because only 200 servings will be available.

The event will kick off on August 22 at LA’s Chinatown Summer Nights which starts at 5pm. Aside from giving away food, Panda will also host a variety of activities and cooking competition for fans to enjoy.

The chain will be sporting the hashtag #OrangeChickenLove for the promotion.

Categories
Adventures

My Lactose-Intolerant Adventure at Baskin-Robbins Ice Cream School

Banana-Split

Working at Foodbeast has given me many opportunities to see a unique side of the food world. I’ve been behind the scenes at Knott’s Berry Farm, explored Thai Town with a world-renowned chef and even got a firsthand look at the fabled Sriracha Factory. I’ve always enjoyed the experience, tasted amazing dishes and come out of it having learned something new.

Being lactose-intolerant, however, has left me out of some pretty fun shenanigans with the rest of the Foodbeast team. I can’t appreciate a gooey grilled cheese with Marc or some nachos with Isai. Mac and cheese Mondays? Forget about it.

The worst part is, no matter what, the team always seems to forget this little nugget of information about me. You’d think they’d remember by now what with me working here for three years and all. Nope.

So, of course, they sent me to ice cream school.

Welcome to Scoop School

BR-HQ

Baskin-Robbins was kind enough to invite the Foodbeast team to their Scoop School in Burbank, Calif. However, with Dom shooting a video, Marc out of the country and Elie in back-to-back meetings, they sent me on a solo trip to the training center.

Remember, this is Southern California, the land of unbearable heat and constant traffic. Who wouldn’t want to be chilling in the heart of an ice cream training center? Maybe the guy who can’t eat any of the ice cream he sees. Though, who knows, maybe they’ll have air conditioning.

In training.

Training-Gear

They had air conditioning.

As I walked in the door, I was greeted by one of the nicest reps I’ve met in the business. I quickly explained my dairy-free situation to him and he assured me I would still enjoy the experience regardless of my intolerance.

We’ll see, Justin. 

Pictures of iced creams that were made, or whatever.

Banana-Split

I was taken to a room that looked practically identical to a Baskin-Robbins location. It was equipped with bar stools, a vast ice cream selection, everything you would find at a regular store. The only difference was a handful of desks scattered throughout the room. This was the training room for franchisees to get the feel of making their own ice cream dishes, so it simulated a real store to recreate the environment as best they can.

The students would practice making as many sundaes as possible. Whatever they create, they can either eat or throw out. I’m assuming not much gets thrown out. It was like an 8-year-old’s dream.

The instructors offered me a shot at making my own Banana Royale Sundae.

Heck, why not? 

I put the camera down and set off scooping ice cream, slicing bananas, spouting whipped cream and sprinkling almonds. It was actually really fun.

Banana-Ice-Cream

I’ve turned down many sundaes in my life, but on this day I turned down enough to shed a tear.

I mean, look at this thing.

Oreo-Sundae

It wasn’t all torture…

Sherbert-Sorbet

Baskin-Robbins is kind enough to offer a few non- or low-dairy products. Take this Wild ‘n Reckless Sherbet and Daiquiri Ice Sorbet.

I had a bite.

It just wasn’t the same. 

Makin’ with the Iced CREAMS.

Ice-Cream-Tube

The main event of the trip out to Burbank was making our own ice cream. The office was given the opportunity to create our own Foodbeast Flavor. My mind had been racing with what crazy, over-the-top ingredients I could throw into the mix. Bacon? YES. Sriracha? Absolutely. Ahi Poke? Maybe we’ll circle back to that one.

Unfortunately, Baskin-Robbins had to limit the choice of ingredients we could throw in. Understandable, since I’m sure most stores don’t carry bacon and Sriracha. Though maybe think about it, guys?

As I entered the lab, the ingredients were already laid out on the table: Ice cream base, raspberry flavoring, Oreo cookie crumbs, chocolate cake chunks and raspberry piping. Out of the choices, those were the most extravagant I could come up with to represent this bubble-gut-inducing publication of ours. We were ready to get started.

I should probably wash my hands, huh?

Overall, the process was incredibly interesting. I felt like I was back in high-school chemistry class. Just awake this time.

Ice-Cream-Ingredients

Once the base ingredients were mixed together, and mixed thoroughly, they were ready to go into the ice cream maker. While I’m sure there were many, much more qualified personnel to handle such a thing, the ice cream scientist let me load the ice cream mix into the machine.

Kewl.

Ice cream, as some of you know, doesn’t instantly pop out once the base mixture is added. It takes some time. While waiting for the ice cream to finish, the crew gave me a tour of the Baskin-Robbins offices. Nothing crazy like a banana split slide or a secret sundae waterfall, but they had some cool collectibles from over the years.

Vintage-Pictures

This includes vintage photographs…

Korea-Posters

…and Korean posters of wacky flavors only found in Asia.

Hey guys, is that the timer?

The ice cream was done.

Ice-Cream-Mix

Ice-Cream-FB

I have to say this: if it weren’t for machines, mixing together ice cream and ingredients by hand would be hell. Luckily, today was arm day. After a rough few minutes, the ice cream was piped and loaded into the cartons.

Food-Beast-Ribbon

Can’t forget our roots.

The Top-Secret Labs.

Ice-Cream-Internationals

Couldn’t shoot much of the lab, being confidential and all. Stuck mostly to macro shots. I think there was a life-sized dinosaur made out of rocky road behind me. Just kidding.

I’m not kidding.

Ice Cream Cake Decorating.

Ice-Cream-Cake-2

Finally, to end the tour, I got a crash course in ice cream cake decorating. It’s much more difficult than it looks, folks.

Ice-Cream-Cake

Between the piping and placement of the cookies, the process takes tons of practice and even steadier hands. Looking at my finished cake above, being averse to dairy for much of my life, I clearly had the amateur touch when it came to decorating ice cream cakes.

Cake-Holding

As you can see, I’m as happy as happy can be taking home my newly decorated ice cream cake to snack on.

Oh, wait. 

Categories
Fast Food

7-Eleven Taking Cheese-Stuffed Doritos Loaded on Nationwide Food Truck Tour

doritos-loaded-tour

In case you’re not willing wait for the official nationwide roll-out in July, 7-Eleven is taking their latest Doritos/mozzarella stick hybrid on a multi-city Doritos Loaded sampling tour starting this week.

7-Eleven’s “Cruncheesy” food truck popped by select 7-Eleven stores in Dallas to sling the overloaded cheese triangles yesterday, and will be visiting two other locations in Los Angeles on Friday. More details can found at doritos.7-eleven.com. Or you could just make your own (they’ll probably taste better anyway).

H/T Grubstreet

Categories
Hit-Or-Miss

The $1.3 Million Worldwide Booze Tour For Two

dubai

There’s a big difference between cuddling on the couch with a bottle of two buck Chuck and sipping on an ultra-rare (only three bottles in the world) Dalmore Trinitas at the Dalmore Distillery in Scotland. But don’t just take our word for it. British travel agency holidaysplease wants you to experience the upgrade first hand. At least, as long as you’re still sober enough to remember it.

On their Ultimate Drink Connoisseur’s Holiday package, luxe and lushy couples get catapulted across ten different locations around the world to sample the rarest, most exclusive liquor those watering holes have to offer. We’re talking Winston Cocktails spiked with $166,498 cognac at the Crown Casino Club in Melbourne, and Bader & Garrin diamond martinis in New York. Somewhere in between, you’ll have time to nurse your million dollar hangovers, see the sights, and maybe pick up another Marchesa purse or ten. But at its heart is nothing but a nice, quiet, 1.3 million dollar boozy vacation with your boo.

Money can’t buy you happiness, but it can buy you $1000 beer, which is close enough.

Departure dates and prices vary according to couple preference, but the full itinerary can be previewed at holidaysplease.

H/T Geekologie + Picthx 2Top

Categories
Fast Food

Here’s Proof McDonald’s Chicken Nuggets Are Actually Made from Chicken

Battling rumors that their McNuggets contain the notorious pink slime, McDonald’s Canada released a video tour of one of their factories in London Canada.

The process begins at their de-boning department, where whole chickens are sliced up and the chicken breast is set aside in a separate bin. The breast meat is then ushered into the “blending room” where it’s ground up and blended with seasoning and chicken skin.

Next, the lovely mash of beige is formed into the four official chicken nugget shapes and covered with a light batter, followed by a thicker, tempura batter. From there, the lil’ nuggets are par-fried, frozen and packaged for shipping. You can peek the full walk-through below. We can’t guarantee it’ll make you crave a happy meal but hey, at least it’s “bona fide” chicken.

H/T Sploid