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Weekly Wrap Up- Fried Chicken Corsages & Why Pasta Froths

In my WWU (Weekly Wrap Up), I compile some of the latest trends in the food industry, breaking news and cool things of interest. It’s all about the baking, cooking and general shenanigans brought to you live from the world wide web.

Here’s this week’s lineup:

Product: Fried Chicken Corsages

"I love the way you smell." Cue questioning look. "Oh wait, that's just my fried chicken corsage."

“I love the way you smell.” Cue questioning look. “Oh wait, that’s just my fried chicken corsage.”

In an effort to be different and perhaps give in to nerves that can be calmed through eating, a fried chicken corsage is becoming this year’s “it” item for prom goers. Sadly only available in Louisville, KY, these corsages are one of a kind and available as you can imagine, for a limited time only. Read more. 

 

Tip: Effortlessly Peel a Kiwi

Become a mad genius in your kitchen peeling a kiwi with a spoon. What?!?

Become a mad genius by peeling a kiwi with a spoon. What?!?

Kiwis are absolutely delicious, but the fuzzy fruits can be chore to peel and eat. F&W Test Kitchen’s Justin Chapple reveals the easiest way to peel a kiwi using a spoon. You’ll never choke on kiwi fur again! Watch now.

 

Shenanigans: Colbert’s Best Food Moments

Endive gift package? Stephen Colbert unwraps the magic.

Endive gift package? Stephen Colbert unwraps the magic.

Comedian Stephen Colbert is not one to leave any rock unturned and any new food product or celebrity alone. For the sake of viewers and future generations, he downs $3,000 worth of meals in a day, makes Martha Stewart snacks of his childhood, and tries to talk Jim Morrissey into eating meat. Grab some popcorn and watch the videos.

 

Science: Baked Bread Makes You Kinder

Baked bread

Baked bread

The aroma of freshly-baked bread has more than just the power to make your mouth water. According to a new study, it can also make you a kinder person. I mean really, how can you be mad, angry or mean when you’re taking in the smells of fresh baked bread? Read the article and view the video.

 

Info: What Causes Pasta to Froth?

What causes pasta to froth?

Bubbly, milky white water in my pasta boiling with a vengance ….why?

There is nothing like getting your water to a rolling boil only minutes later to find your stovetop a giant watery mess. Upon looking at your pot of cooking pasta you realize there is a froth that has formed that is the culprit behind stovetop messes. Why you ask? Read the full explanation.

 

Gadgets: Make Breakfast Epic

It makes coffee. It works as a griddle, AND it serves as a toaster. NO WAY.....way. Photo via Amazon.com

It makes coffee. It works as a griddle, AND it serves as a toaster. No way…..WAY. Photo via Amazon.com

No matter where you go, breakfast consists of relatively the same items. Eggs, meat products, carb laden delicacies and lots of coffee. How does one take breakfast to the next level? With inventions that multitask various breakfast preparations, or bring a whole new meaning to the classics. Read on.

 

News: Maple Syrup’s Unheard of Cousin

Remonte-Pente is the platinum version of maple syrup. Hand crafted and grown as intended, it's in a class by itself.

Remonte-Pente is the platinum version of maple syrup. Hand crafted and grown as intended, it’s in a class by itself. Photo: The Globe and Mail

Many products made back when our grandparents were our age are no longer existent. It’s the sad fact for a growing population and generations of people who need things yesterday. Gone are the days of special treats and things that come around yearly. However, there is a growing market for artesianal products made as they once where where everything grown as nature intended it, harvested gently with care for the earth, and crafted with immense care. Read on about Remonte-Pente.

Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

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