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![thedailywhat:
Popcorn Pareidolia of the Day: Popcorn Garfield hates Popcorn Mondays.
[22words.]](http://24.media.tumblr.com/tumblr_m0r85bXWlg1qzpwi0o1_250.jpg)
We're Ethically Bound to Eat Braindead, Legless Chickens
“A recent proposal to remove the heads and legs of chickens may be the best thing we can do for them.”
Why Travel Teaches Us To Appreciate Good Food
“Travel and food go hand in hand. Why do you think there are so many destination specific foods topping the trend lists for 2012? Because food in itself is a form of travel, letting us explore no matter if we’re in the country of the food’s origin or thousands of miles away.”
![thedailywhat:
Test Of Time of the Day: Three years ago, Redditor atopiary got bored and decided to put the old “McDonald’s fries don’t mold” maxim to the test. Two jars were placed side by side — one containing fries from McDonald’s, the other from KFC — and left unopeded to this day.
As was pointed out, this experiment is by no means scientific, as it doesn’t account for culinary and environmental factors which may have contributed to the preservation of Mickey D’s chips (for instance, higher cooking temps may have killed off most bacteria).
“Agreed,” says atopiary. “It was fun though. Plus it creeps out anyone who looks in the window sill.”
[reddit.]](http://24.media.tumblr.com/tumblr_lxjkrdyTZr1qzpwi0o1_250.jpg)
Ordering the vegetarian meal? There’s more animal blood on your hands
“The challenge for the ethical eater is to choose the diet that causes the least deaths and environmental damage. There would appear to be far more ethical support for an omnivorous diet that includes rangeland-grown red meat and even more support for one that includes sustainably wild-harvested kangaroo.”
Foie-gras production--How much is too much?
“FOIE GRAS is one of the most controversial dishes on earth. To protagonists, it is simply the finest foodstuff that exists. To those opposed, it is a product of cruelty that is not far short of criminal.”
Try this at home
“ElBulli’s food is famous for its extravagance, artistry and complicated production. So, asks Adam Gopnik, what can we expect from chef Ferran Adrià’s new cookbook?”
