Food for thought: September 7, 2010

Hey everyone. Hope your Labor Day Weekend went smoothly. I had a good time trying out some new concoctions and not so good time with melting chocolate. But that's for another time. Let's check out some food chem in the news.

Modernist Cuisine may be the evolution of food chemistry in the everyday kitchen, and now we get a chance to peek into what it takes to be a modernist cuisine cook. I love the panoramic shot!

With the FDA's report on egg safety not too appealing, some are trying to find out if there truly are better eggs out there for us to eat.

Speaking of FDA, soon you might find out just how much fat and calories you're consuming in your meal... or not.

The SO loves chili cheese dog, so I'm really hoping that this can be the best tasting chili to top my frankfurter.

It is rough out there for consumers. First it was eggs, now we have to worry about food security. And to top it all off, trying to read a label these days can sometimes take a degree in chemistry.

Well, I knew it. Eating too much meat off the bone can kill you... sooner. But eating arugula? I hope there's an endless supply of buffalo sauce out there...

And on a lighter note: Wendy's may be taking the advice of eating less meat by taking the hamburger off the menu.