In today's daily round-up of what we're reading at GOOD Food HQ, we show you how to make a watermelon french fry. And much more besides.
One perfect Araucana egg meets nuclear meltdown in 140 characters or less.
Plants are good for you (even when you're not eating them).
And if plants have feelings too, then isn't vegetarianism the misplaced elevation of the singularity of animals?
The next wonder food? Pigeon milk has more protein and fat than human or cow milk, and "fuels what is one of the most explosive growth rates of almost any creature on earth."
An extended NFL lockout is bad news for the chicken industry: "It would kill wings, it would be terrible on wings."
Another victory for the robots: A new automated bakery imaging system ensures perfect buns, every time.
And finally, today's video shows you how to make deep-fried watermelon french fries, courtesy of Nathan Myhrvold and New Scientist:
It should be impossible to make chips out of watermelon, because of the fruit's super-high water content. To get around this problem, Myhrvold's team use a vacuum device to compress a starchy substance into the cells in the flesh of the fruit (see video above). In this hybrid form—half potato half melon—the ultra thin watermelon slices can absorb fat. Deep-fry them and you get what looks like a chip, with the refreshing taste of watermelon. Bon appétit!
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Dietary Supplements is a daily round-up of what we're reading at GOOD Food HQ.
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