A quick and easy homemade chocolate taco shell that you can load up with your favorite fillings! Let me tell you, these were downright delicious. The idea came from a recent copy of Cooking Light Magazine. Unfortunately most magazines that come into this house just collect dust and end up getting donated for projects at school, but I do try to sneak in some time with Cooking Light when I can. [Link]
Stefan Nafziger seemed oddly downbeat for a guy watching a dozen or so hungry people line up to buy his falafels. Three years ago, when it seemed as if food trucks might take over Manhattan, he planned to have a fleet of his Taim trucks dispensing Middle Eastern fare throughout the city. He even got a Wall Street investor. Now, he says, his one truck barely justifies the cost. I was originally hoping that Nafziger would help me figure out a decidedly New York puzzle. As I was walking through Prospect Park recently, I wanted to find a healthful snack for my son and something for me. The only options, though, were the same sort of carts that my dad took me to in the ’70s: Good Humor ice cream, overpriced cans of soda and overboiled hot dogs sitting in cloudy water. This seemed ridiculous. In the past few decades, food in New York City has gone through a complete transformation, but the street-vendor market, which should be more nimble, barely budges. Shouldn’t there be four Wafels & Dinges trucks for every hot-dog cart? [Link]
As a gastronomic delicacy, the five-ounce hamburger that Mark Post has painstakingly created here surely will not turn any heads. But Dr. Post is hoping that it will change some minds. The hamburger, assembled from tiny bits of beef muscle tissue grown in a laboratory and to be cooked and eaten at an event in London, perhaps in a few weeks, is meant to show the world — including potential sources of research funds — that so-called in vitro meat, or cultured meat, is a reality. [Link]
