Microwave Vending Machine From EatWave Vending Serves Up A Complete Meal

Who needs restaurants or heck, even cooking utensils with inventions like this? A company called EatWave Vending has created a vending machine that actually microwaves your selection for you.
Let's forget for a moment that relying on a vending machine for hot meals is kind of sad, and think about the positives. In a release, EatWave Vending CEO Andrew Preston lays them out:
"EatWave allows vending operators and locations to conserve space and energy by replacing multiple vending machines with our single hot and cold design. ... EatWave is perfect for office break-rooms, hotels, schools, airports and other locations wanting to offer a complete meal for people on the go looking to grab a quick bite."

In addition to zapping offerings like burritos or sandwiches in a minute or less, the fully-automated machine is refrigerated and can serve up cold food and drinks. It's also capable of doling out the regular vending machine snack fare, meaning it can "serve a complete meal ALL from the same machine."

Vending machines that offer heated fare appear to have been around for awhile, but this is the first one we've encountered that combines hot and cold offerings.

Its patent is still pending, but Gizmodo writes that the machine could cost up to $12,000 when it hits the market.

Unconventional vending machines seem to be all the rage these days. In the last couple months, we've seen a pizza vending machine and a mashed potato vending machine from 7-Eleven... what's next?!

Are we evolving into a vending machine culture? Click through the below gallery for more weird vending machines.

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50 Shades of Food: The ultimate burger fantasy

Pull up a chair and settle in for our 50 Shades of Food series, where we introduce you to mouthwatering, shiver-inducing, hot, sexy food porn. It's safe-for-work browsing, sure to get your heart racing and your palms a little sweaty, and the only drawback is a possible hunger pang or two after viewing.

Sometimes you just need a burger. It can creep up on you, unexpectedly, and when it does, the thought of having a big, juicy piece of meat between a soft bun with all the fixings consumes you. Whether you're a melted cheese fan, like to top it off with crispy, salty bacon, plain ketchup or all of the above, there's nothing like the feeling you get biting into your favorite burger.

In restaurant critic Jonathan Gold's recent review of Plan Check Kitchen and Bar, he introduced readers to the restaurant's "Chef's Favorite Burger." This bad boy is topped with a thin layer of crispy fried cheese, a slice of house-made American cheese, crisp bacon, house-made ketchup leather, hot sauce and a fried egg with a yolk ready to burst at first bite.

Bring on the meat sweats!

If we've put you in the mood to tie down a burger of your own tonight, here are some recipes from our annual battle of the burgers:

The Italian Turkey Burger

The BLT & E Burger with quail eggs and a buttered English muffin

The Howie Burger with gastrique of red onions and a homemade recipe for Dijonnaise

If you'd like to get in on the food porn action, upload photos of your food to our What did you eat this weekend? gallery -- and we'll be on the lookout for photos that make our eyes pop. You can also share photos with us on our Facebook page or on Twitter. Be sure to include your name, a description of the photo and any personal blog or Twitter handle you'd like us to give a shout-out to.

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Power Outage Food Safety: What To Toss And What To Keep

With the East Coast bracing for the wrath of Hurricane Sandy, an estimated eight to 10 million people are expected to lose power. And with prolonged power outages come serious concerns about food safety.

"It is important to keep our food safe when the power goes out to prevent our food from spoiling, which can put us at higher risk for food borne illness," Toby Smithson, RD, founder of DiabetesEveryDay.com and a spokesperson for the Academy of Nutrition and Dietetics, tells HuffPost in an email. "Salmonella is the most common problem, but E. Coli with ground beef can be dangerous, as well as others."

According to FoodSafety.gov, the most important thing is to keep refrigerator and freezer doors closed. If they stay sealed, your fridge can keep food cold for about four hours, and a full freezer for about 48 hours (24 hours if it's half full).

For a full list of tips on food safety in the event of a power outage, including preparations to take ahead of time and precautions after an outage occurs, click over to HuffPost Taste.

But what do you really need to throw out? The general rule of thumb, according to FoodSafety.gov, is to discard any perishables that have been stored above 40 degrees F for more than two hours, no matter what their appearance or odor (and never taste the food). "Words to live by with food safety concerns are, 'When in doubt, throw it out,'" Smithson says. And if you're concerned about the wasted money? "Your health is most important," she adds. "You can lose a lot more money from becoming ill (missed work time, medication costs, doctor visit costs) by consuming spoiled food than the cost of the food itself."

Still confused? FoodSafety.gov advises checking each item individually to see if it's safe to eat. We put together some of the information from their chart on what to save and what to throw out from your refrigerator. Click over to them for the full list, and for the list of what to keep and what to toss from your freezer.

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San Francisco Sandwich Shop, Mocks Food Critic After 'Bored'

Here's one way to get back at a critic who wrote a lackluster review of your restaurant: re-name the specials board after her.

In her review of 1058 Hoagie, a newly opened sandwich shop in San Francisco, SF Weekly's Anna Roth took issue with what she perceived was a lack of creativity in the menu. Her piece ran with the headline, "Deli Bored":

[T]he hoagies follow the standard Italian sub playbook almost exactly, and when they do deviate from the expected, their flavors aren't special enough to seek out.

1058 Hoagie, not a restaurant to take such a slight sitting down, fired back in menu form by re-naming its daily specials board on Wednesday "anna roth is boring," and "anna roth, still boring" the next day. It seems the feud is lowering to a simmer, however, because Friday's specials board was named "onward. talking about anna roth is boring."

Let that be a warning, restaurant critics; if you're willing to dish it out, you've got to be able to take it.

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Herb-Stuffed Turkey Thighs with White Wine Sauce Tacchino Ripieno Con Salsa Al Vino Bianco

While turkey’s role on the Italian table is minimal, a poultry farmer down the road from Pietrantica rears the American birds. Marissa likes to de-bone and stuff the thighs with a pungent herb paste that embellishes the juicy meat.

Ingredients

• 2 skin-on turkey thighs (about 1 pound/453g each), boned
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped flat-leaf parsley, plus 2 sprigs
• 1 tablespoon finely chopped rosemary, plus 1 sprig
• 2 teaspoons finely chopped sage, plus 3 whole leaves
• 2 cloves garlic
• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 medium yellow onion, cut lengthwise into eighths
• 1 carrot, cut into 2-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1/2 cup (118 ml) dry white wine

Directions

• Position a rack in the center of the oven and heat the oven to 425°F (220°C).
• Lightly season the turkey thighs all over with salt and pepper. In a large mortar, pound the chopped parsley, chopped rosemary, and chopped sage until crushed. Add the garlic and 1/2 tablespoon salt, and pound until a paste begins to form. Mix in the olive oil.
• Rub half of the herb mixture over the flesh of one of the turkey thighs. Repeat with the other thigh. Roll each thigh roughly into a cylindrical shape and tie it with two to four loops of twine to secure.
• Add the onion, carrot, celery, parsley sprigs, rosemary sprig, sage leaves, white wine and 1/2 cup of water to a 9 x 13-inch roasting pan. Add the turkey thighs to the pan, cover loosely with foil, and roast in the oven for 20 minutes. Remove the foil, baste the turkey thighs with the pan juices, and continue cooking until the thighs register 165°F (74°C) on a meat thermometer, 35 to 45 minutes. Remove the thighs from the pan and set aside on a carving board, tenting loosely with foil.
• Heat the broiler to high and return the vegetables to the oven. Broil until the vegetables are nicely browned and remove. Transfer the veggies to a platter with a slotted spoon. Strain the juices through a fine-mesh sieve into a serving bowl.
• Remove the kitchen string from the turkey thighs and carve into slices. Transfer to the platter with the veggies and drizzle with some of the pan juices. Serve the remaining sauce on the side.

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Burger King Japan's Pumpkin Burger Is Pretty Genius

In New York magazine, Felix Salmon posited this week that pumpkin was the new bacon. We disagreed -- bacon is a year-round obsession whereas pumpkin just gets popular in the autumnal months. But maybe Salmon is right about one thing -- the pumpkin obsession seems like it is reaching new heights this year. More proof comes in the form of Burger King Japan's awesome new creation of a pumpkin burger.

Brand Eating reports that the burger contains two slices of kabocha (commonly known as Japanese pumpkin but yes we understand that it is technically squash), bacon, lettuce, a beef patty and a creamy nut sauce with sesame seeds, peanuts, almonds, cashews and hazelnuts. Also, the bun is meant to be shaped like a pumpkin!

The burger will be available for a limited time starting October 26 and will cost about $3.90. There's also a "pumpkin bomb" option which offers 10 slices of pumpkin for only about $1.25 more. Or, you can just order pumpkin slices as an optional topping for any burger for about $0.75.

While we admit that some of Burger King Japan's offerings may not be so successful in America (we're looking at you, black bun burger), a pumpkin burger seems downright genius. Could there be a better way to capitalize on pumpkin mania than to combine it with both bacon and ground meat? Burger King Japan, we tip our hats to you.

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Chinese Delicious Food _Popiah

Popiah  is a dish which my mum usually cook during Ching Ming Festival (April). I have yet to learn this dish because it is labourous and demanding. I must say that I am quite biased (and with good reasons) with Popiahs because to me, only mum’s Popiah is the best (and many others say so too). Her Popiah is unlike what is sold commercially as it contains more than 10 ingredients and the vegetables are painstakingly cut into fine slivers (just slightly thicker than a toothpick) rather than going through a shredding tool. It is no wonder then that relatives would “book” a few (or quite a lot) rolls of Popiah whenever they hear that she is making some.

According to mum, there can be no shortcut to making a good Popiah. The ones sold outside which are predominantly turnip and carrot filling just don’t do justice to how a good Popiah should be made and taste like. Even the sauce spread is sourced from southern Johor / Singapore – sweet flour sauce. I suppose this is because coming from Pontian, our tastebud is much influenced by what’s available down south. And that’s not all, Popiah skin which is specially ordered from the market is used rather than the ones sold in supermarket and kept frozen. Yes, we are very particular indeed in making a good tasting Popiah.

When I asked mum for the recipe for this Popiah, I was stuck actually because mum does not use a measuring type of recipe. Rather, just like how cooking is like second nature, the ingredients and seasoning are a matter of estimates or what we Malaysians call “agak-agak”. Hence, I had to help her to make a rough estimate of the ingredients used to make this delicious dish of Popiah. If you are game for a cooking challenge, try thisPopiah recipe especially if you can get your hands on the exact ingredients available. You won’t be disappointed.

This is mum’s recipe for Popiah

Ingredients
Filling (A)

• 1 bowl belly pork (3 layer pork) (boiled for 5 minutes, cooled and shredded finely)
• 1 bowl shelled prawns (cut into small pieces)
• 1 bowl turnip (cut into fine slivers just thicker than a toothpick)
• 1 bowl french beans (cut into fine slivers just thicker than a toothpick)
• 1 bowl carrot (cut into fine slivers just thicker than a toothpick)
• 1/2 bowl cabbage (cut into fine slivers just thicker than a toothpick)
• 1 bowl firm bean curd (cut into fine slivers just thicker than a toothpick and deep fried)
• 1 bowl bamboo shoot (cut into fine slivers just thicker than a toothpick)
• 1/2 bowl shallots (cut finely)
• 1/4 bowl garlic (cut finely)
• 5 tablespoons oil

Seasoning (B)

• Salt to taste
• Sugar to taste
• 1 teaspoon white pepper powder
• 4 tablespoons light soya sauce
• 2 tablespoons brandy

(C)

• 4 large eggs (beaten, fried thinly omelette-style in non-stick pan and cut into thin shreds)
• 1 cup bean sprouts (tailed and blanched)
• 1 cup finely shredded cucumber
• 1 cup pork loin (boiled till cooked, allow to cool and shred finely using fingers)
• Lettuce and chinese celery
• 1 cup peanut sugar (toast peanut in wok till brown, remove peanut skin, ground it till almost fine and mix with sugar on 1 peanut:1/2 sugar ratio)
• Sweet flour sauce
• Chilli spread (optional. Blend red chilli with garlic)
• Popiah skin

Method

Separate the following into 5 equal portions:- pork belly, prawns, shallots, garlic and cooking oil.

Heat 1st portion of oil in wok and fry 1st portion of shallots and garlic till aromatic. Add pork belly and prawns and stir well for 2 minutes. Add turnips and stir till turnips slightly limp. Remove from wok and place in a big pot.

Cook the rest of the ingredients (french beans, carrot, cabbage and bamboo shoots) one by one just like how the turnips were cooked above and layer them in the pot.

After the 5 main ingredients were cooked and layered in the pot, heat up the pot and add the fried bean curd. Add seasoning and mix the ingredients thoroughly. Cover and simmer for 30 minutes. Turn off the heat and keep the ingredients warm till required.

To serve the Popiah, place a piece of Popiah skin on a flat round plate. Spread a teaspoon of sweet flour sauce (and chilli spread if desired) in the centre of the skin and sprinkle some peanut sugar on the sauce. Tear a piece of lettuce and place over the peanut sugar. Using a tablespoon and fork, place 2 to 3 spoonfuls of filling ingredients (A) on top of the lettuce after squeezing out excess gravy. Arrange the ingredients like a sausage / roll. Top with a little fried egg, bean sprouts, cucumber, pork loin and chinese celery. Fold the sides, tuck in firmly then roll up tightly.

Serve immediately.

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