The guys bringing us the Quant E-Sportlimousine Concept have figured out a way to harness the power of salt water to run four electric motors, giving this car an incredible 912 horsepower and a range of nearly 400 miles. Forget that the car is gorgeous (you’ll barely be able to see it when it tops out at 235 mph) and just revel in the sheer awesomeness of a car producing that much power from seawater alone.
The Huffington Post | By Catherine New
If it doesn't cluck like a chicken or walk like a chicken, is it still a chicken? Some meatless meat makers would have you believe yes.
Enterprising fake-meat makers are lobbying grocery stores to start selling their products alongside chops, drumsticks and other products for carnivores.
“If we’re successful, we can be like Tyson or Perdue,” Ethan Brown, CEO of Beyond Meat, a San Francisco-based company that makes fake meat from plant protein, told the audience at Wired’s Business Conference in New York this week. Brown also said he believes that in 50 to 100 years, the meat counter and meat will no longer have a relationship with animals, GigaOm reported.
Brown is pushing Whole Foods, which sells his company's product, to offer Beyond Meat's soy-and-pea protein cutlets on the meat counter instead of in a separate area that Brown called "a penalty box." Whole Foods did not respond to a call from The Huffington Post for comment.
The new push for more alterna-meats comes as vegetarian and vegan diets gain more widespread popularity, with well-known people ranging from Bill Clinton to Mike Tyson extolling the virtues of going meat-free.
There has also been increasing awareness around the environmental and health toll of meat production. A recent Consumer Reports study showed that more than half of ground turkey sold in stores was contaminated with drug-resistant bacteria.
That point is not lost on investors as they rush to pour money into vegetarian restaurants, juice shops and other alternative-meat makers.
Bioengineered meat tissue -- essentially meat grown in a lab -- is also gaining more interest. Last year, PayPal's Peter Thiel invested $250,000 into Modern Meadow, a startup that aims to make 3D bioprinted cuts of meat for human consumption.
But according to statistics compiled by the American Meat Institute, a trade association for the meat industry, Americans are unlikely to become a meatless society anytime soon. The meat and poultry industries produced more than 92 billion pounds of product in 2011, an increase of 200 million pounds from the previous year, the institute found.
Hors d’Oeuvres of poached quail egg, white anchovy, cornichon, fried caper, red onion, lemon, mustard and parsley. |Courtesy of Next
Chef Grant Achatz’ ambitious follow-up to Alinea (for the unitiated, it’s the single most praised restaurant in the city, perennial collector of Michelin stars, and Achatz is its wunderkind captain) sells tickets instead of taking reservations, and its menu—actually, the entire choice of cuisine—is thrown out and reimagined every three months. The journey began in 2011 with a “Paris 1906” menu, and then progressed through “Thai”, “Childhood,” “Vegan,” and even an awe-inspiring, 27-course ode to the Spanish culinary temple El Bulli. In any other chef’s hands, this would be a recipe for disaster. Here, it’s the most compelling reason in the Midwest to eat yourself into bankruptcy. Tickets sell for hundreds of dollars, if you can refresh your browser fast enough to get your hands on one.
Moon Juice's cult-followed line-up. | Courtesy of Moon Juice
Juice shops are as elemental to LA as Ikeas are to Sweden, but Moon Juice’s mixes, which squash the likes of honeydew, fennel, and yam on the cold press, are matchless—just ask anyone who’s washed down the Golden Milk, a combo of almond milk, turmeric, cardamon, cinnamon, and raw wildflower honey.
Vedge will make you forget meat exists from the second you step in till the second you leave. | Courtesy of Vedge
Most GQ readers hear the word “vegan” and run in the other direction. And most of the time we’re with you. But it’d be a shame to miss what is not just one of the best restaurants in Philly, but what will likely be the greatest vegetarian meal you’ve ever had. (Alan Richman agrees.)Chef Richard Landau lends the same level of attention and thoughtfulness to veggies as most chefs do to animal flesh, and the results are jaw dropping. Imitation meat is all but non-existent. Instead, you can get portabella Carpaccio, smoked and sliced thin with truffle mustard: a clever take on a typically meaty dish (also, see: sweet potato pate). Don’t miss the earthy, unctuous flavors of the Braciole, made with eggplant and cauliflower. Or any of the dishes, really—this is a place where you can order blindly and it’ll work out in the end. The restaurant takes up the ground floor of a 19th century brownstone home, and the results are not austere and stuffy but instead warm and welcoming.
If you ask my friends, they'll tell you I have a certain way with food. Things just occur to me that maybe don't occur to most people under certain circumstances. My most recent creation was nameless, but delicious and so easy to make! All you do is take a pop 'ems powdered doughnut and then shove a reese's peanut butter cup in the doughnut hole and eat it. A culinary orgasm will follow. Some call it stoner food, I call it magic at work.
Now that you've got an idea of my sensibilities, you can guess that the news of Oreo releasing two new flavors come February was music to my ears. We'll soon be enjoying Cookie Dough Oreos and Marshmallow Crispy Oreos. Mother of god, so many prayers have been answered. These are most definitely cookies to be eaten not by one, not by two, but by sleeves.
According to TIME, the cookie dough flavor isn't straight up cookie dough, "Several staffers said they got hints of coffee or caramel..." Well that's fine with me, I don't really mind. In further taste tests, they conclude that the marshmallow crispy variety do in fact live up to the name. Also awesome news. However, I can't help but hope there's more to come.
Here are the ten I'd like to see, and soon:
1. Maple: I mean, come on. It's practically like eating a chocolate pancake. Please make this happen by next fall. Pumpkin also acceptable.
2. Pretzel: Lose the chocolate cookie and make it a pretzel. Shout out to Philly.
3. PB+J: I'm not completely into this one, but I'm sure the masses would be all over it.
4. Cinnamon: How has this not happened yet? There is no bond stronger than that of chocolate and his lady lover, cinnamon.
5. Pepper: Hear me out, imagine a spicy kick to your oreo. Not like table pepper, but like a luxury baking cayenne type of pepper. Heavenly.
6. Bacon: It's what trendy people that drink whiskey in Brooklyn are like really into! Bacon and chocolate, bacon and chocolate.
7. Ginger: The marriage of the ginger snap and the Oreo. Speak now or forever hold your peace.
8. Green Tea: There are delicious slightly mythical green tea oreos to be had in Asia, so why can we not have them stateside? Mochi also acceptable.
9. Stout: Have you ever had stout flavored ice cream? It's like dessert beer, it's on an entirely different level. Stick it between them wafers!
10. Straight Cookie Dough: No gimmicks, just make the cookie dough and put it in the cookies. Salmonella is a risk we're all willing to take.
Talula’s Garden is the rare restaurant where brunch is as thoughtfully prepared as dinner. | Courtesy of Talula's
For over a decade fine dining in Philly has been closely associated with one man, and he’s not even a chef. Stephen Starr, restaurateur extraordinaire, saw potential before anyone else in the need for beautifully designed restaurants where the vibe is as important as the food. And the food at his restaurants is almost always pretty damn good. But with Talula’s Garden, he’s taken a turn not many expected: toward the farm. It’s less of a surprise when you know his partner in the venture, Aimee Olexy, a trailblazer in the farm-to-table game. Dinner is wonderful, but the brunch is just as good (we’ll take another truffle duck confit and potato sauté, thank you very much). And the space—the outdoor seating especially—perfectly captures the grandiose design that is a Starr staple, combined with enough lush fauna to make you feel like you’re actually in a garden.