Natasha Coline Kim Fah Lee Fokas, a pastry chef from Switzerland, took the concept of designer cakes to a new level by creating a cake that could also serve as a wedding dress. The massive cake, weighing in at 131.15 kilograms, was unveiled at the Swiss World Wedding Fair on January 15, 2023, in Bern, Switzerland and was enjoyed by fairgoers.
Natasha operates a bakery called SweetyCakes, specializing in custom cakes, and she made this incredible creation in an attempt to break the Guinness World Record for the largest wearable cake dress.
On Monday, the Guinness World Records shared a video of the cake dress on Instagram, and it quickly garnered over 81,000 likes.
The bottom of the cake was constructed with an aluminium frame and two metal bolts, while the top was made from a mixture of sugar paste and fondant. The dress skirt was also equipped with small boards to support the portions of the cake.
To ensure the dress remained in place as the model walked, wheels were added to the bottom of the dress, allowing for greater mobility and a more even distribution of weight.
According to the guidelines set forth by the Guinness World Records, for the record to be officially recognized, the edible dress must weigh a minimum of 68 kilograms and the model wearing it must be able to walk at least five meters (16 feet) while wearing the dress.
Mushrooms are the best herbs that everyone loves. It is the most loved ingredient by vegetarians and also others across the world.
Mushroom soup is a type of soup made with mushrooms as the main ingredient, along with broth or stock and various seasonings and spices. It can be served hot or cold and can be creamy or clear, depending on the recipe and preparation method. Some variations of mushroom soup include using cream or milk to make a creamy consistency, or adding ingredients like onions, garlic, or herbs to enhance flavour. Mushroom soup is often served as a starter or as a light meal, and it is also a popular vegetarian dish.
There are many variations of mushroom soup, each with its unique taste and flavour profile. Some popular variations include:
Classic Cream of Mushroom Soup: Made by sautéing mushrooms in butter, adding flour to thicken the soup, and then slowly whisking in chicken or vegetable broth and cream.
Mushroom and Barley Soup: A hearty soup made by simmering mushrooms, barley, and vegetables in a savoury broth.
Mushroom and Miso Soup: A Japanese-style soup made by simmering mushrooms, tofu, and green onions in a savoury miso broth.
Mushroom and Lentil Soup: A filling soup made by simmering mushrooms, lentils, and vegetables in a flavorful broth.
Wild Mushroom Soup: Made with a variety of wild mushrooms, such as shiitake, porcini, and cremini, simmered in a rich broth.
Roasted Mushroom Soup: Made by roasting mushrooms with garlic and herbs, then blending them into a smooth and flavorful soup.
Potato and Mushroom Soup: A comforting soup made by simmering potatoes and mushrooms in a creamy broth.
French Onion and Mushroom Soup: A delicious blend of caramelized onions and mushrooms simmered in a savoury beef broth.
These are just a few examples of the many variations of mushroom soup that you can try. Each recipe can be easily customized to suit your taste and dietary needs.
Here are the recipes for classic cream of mushroom soup and roasted mushroom soup:
Classic Cream of Mushroom Soup:
Ingredients:
4 tablespoons butter
1 large onion, chopped
2 cloves of garlic, minced;
1 pound of sliced mushrooms
4 tablespoons all-purpose flour
4 cups chicken or vegetable broth
2 cups heavy cream
Salt and pepper to taste
Fresh parsley or thyme for garnish (optional)
Instructions:
In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
Add the sliced mushrooms to the pot and cook until they release their moisture and become tender about 10 minutes.
Stir in the flour to form a paste. Gradually add the broth, stirring constantly, until the mixture thickens.
Stir in the heavy cream and season with salt and pepper to taste.
Bring the soup to a simmer and cook until heated through about 5 minutes.
Serve hot, garnished with fresh parsley or thyme if desired.
Roasted Mushroom Soup:
Ingredients:
1 pound of mushrooms, sliced
2 tablespoons olive oil
Salt and pepper to taste
2 cloves garlic, minced
1 large onion, chopped
4 cups chicken or vegetable broth
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 cup heavy cream
Fresh parsley for garnish (optional)
Instructions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Toss the sliced mushrooms with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
Roast the mushrooms in the oven for 20 minutes, until they are tender and golden.
In a large pot, sauté the garlic and onion in a bit of oil until soft, about 5 minutes.
Add the roasted mushrooms, broth, thyme, and red pepper flakes (if using) to the pot and bring to a simmer.
Reduce the heat and let the soup simmer for 10 minutes.
Stir in the heavy cream and cook until heated through about 5 minutes.
Serve hot, garnished with fresh parsley if desired.
Mushroom soup has several potential health benefits, including:
Nutritional value: Mushrooms are a low-calorie and low-fat food that is rich in essential vitamins and minerals, including potassium, selenium, and Vitamin D.
Immunity boost: Some species of mushrooms, such as shiitake and maitake, contain compounds that have been shown to have immune-boosting properties.
Antioxidant properties: Mushrooms contain antioxidants that help to protect cells from damage caused by free radicals.
Anti-inflammatory effects: Some compounds found in mushrooms have been shown to have anti-inflammatory effects, which may help to reduce the risk of chronic diseases such as heart disease, cancer, and arthritis.
Gut health: Mushrooms contain prebiotic fibres that can help to promote a healthy gut microbiome, which is essential for overall health and well-being.
Heart health: Some studies have found that consuming mushrooms regularly may help to lower cholesterol levels and reduce the risk of heart disease.
Consuming mushroom soup in moderation can provide these potential benefits, it is also high in sodium, which can be a problem for those with high blood pressure or heart disease. Before making big changes to your diet, it’s always best to talk to a doctor or a registered dietitian.
In the end, mushroom soup is a delicious and versatile dish that can be made in many different ways. From classic cream of mushroom to more exotic flavours, there is a recipe for everyone. Not only is it tasty, but it also offers several health benefits, including being a good source of antioxidants and minerals.
Be sure to check out Snackfax for more recipe ideas and cooking tips.
The Kerala state government has significantly increased inspections and searches in food establishments, including restaurants, bakeries, and eateries, to enforce the Food Safety and Standards Act more stringently, according to the state’s Health and Family Welfare Minister, Veena George.
Speaking to the state assembly in response to a motion brought forward by Thiruvanchoor Radhakrishnan, the minister highlighted that the FSSAI Act was enacted in 2006, while regulations under the act were put into effect in 2011. At that time, there were only 62 food safety officers, but now, there are 140 food safety officers in 140 circles across the state.
During the previous United Democratic Front (UDF) tenure from 2012-13, there were 6,358 food safety searches conducted. The numbers rose to 388, 1,195, and 3,525 in subsequent years until 2015-16. After the Left Democratic Front (LDF) took over in 2016, the number of searches increased to 5,497, then surpassed 20,000, and by December of last year, the number had already surpassed 55,000.
Minister George reminded the importance of ensuring that all food served in the state is safe, clean, and free of toxins. She stated that the food safety department is putting a strong emphasis on enforcing the FSSAI Act to achieve this goal.
Gujarat-based dairy cooperative, Amul, has recently announced an increase in its milk prices. Starting today, customers can expect to pay up to INR 3 more per litre of milk, depending on the type of milk they purchase.
Amul Gold, which was previously priced at INR 63 per litre, will now cost INR 66 per litre. Meanwhile, Amul Taaza will be priced at INR 54 per litre, Amul cow milk at INR 56 per litre, and Amul A2 buffalo milk will now be sold at INR 70 per litre.
The reason for the price hike was cited as an increase in the overall cost of operation and production of milk. According to Amul, the cost of feeding the cattle has increased by roughly 20% alone. This is the second time that Amul has raised its milk prices this fiscal year, with the last increase taking place in October of the previous year.
The Gujarat Cooperative Milk Marketing Federation (GCMMF), which manages the Amul brand, issued a statement confirming the price revision and stating that it will take effect starting February 3rd. The statement read, “We would like to inform you that the price of Amul pouch milk (all variants) has been revised upwards effective from February 3.”
Among many coffee brewing methods in the world, only a few are taunted to be the best. Brewing elevates coffee and its pleasure overall and is quite an aspect when it comes to drinking the best coffee. There are manual and automatic brewing methods and each have their own identity, taste and flavour.
There are several different types of coffee brewing methods, including:
Drip Brewing: This is the most common method of brewing coffee, where hot water is poured over coffee grounds in a paper or metal filter, and the liquid drips into a carafe or mug.
Espresso Brewing: Espresso is a concentrated form of coffee made by forcing hot water through finely ground coffee under high pressure.
French Press Brewing: The French Press method uses a cylindrical glass or stainless steel container and a metal or nylon mesh plunger to make coffee.
Pour Over Brewing: This method involves manually pouring hot water over coffee grounds in a conical or flat-bottomed filter, and letting the liquid drain through into a carafe or mug.
Siphon Brewing: This method uses a vacuum-like process to brew coffee, where water is heated in a lower chamber, creating pressure that forces the water into an upper chamber with coffee grounds.
Moka Pot Brewing: A Moka pot is a stovetop coffee maker that produces coffee by passing boiling water pressurized by steam through ground coffee.
These are just a few examples of the many coffee brewing methods available. Each method gives a different taste, and most of the time, people choose the method they like best.
The French press, also known as a press pot or plunger pot, is a manual coffee brewing method that uses a cylindrical glass or stainless steel container and a metal or nylon mesh plunger. To make coffee using this method, coarse coffee grounds are placed in the container, hot water is added, and the mixture is allowed to steep for several minutes. The plunger is then pushed down, which separates the coffee grounds from the liquid. This makes a cup of coffee that tastes rich and full-bodied. The French press is known for producing strong, flavorful coffee with a rich, creamy texture.
Here’s a simple guide on how to make French Press coffee:
Ingredients:
Coarse coffee grounds (1 cup)
Hot water (4 cups)
French Press
Instructions:
Boil the water: Fill a kettle with water and bring it to a boil.
Grind the coffee: Measure out 1 cup of coffee grounds and grind them coarsely.
Prepare the French Press: Place the coffee grounds into the French Press.
Pour the hot water: Pour the hot water over the coffee grounds and let it sit for 30 seconds.
Stir the mixture: Give the mixture a quick stir with a spoon.
Steep the coffee: Let the coffee steep for 4 minutes.
Press the plunger: Slowly press the plunger down to separate the coffee grounds from the liquid.
Pour and serve: Pour the coffee into a mug and enjoy it.
Note: The amount of coffee and water can be adjusted to your liking. Experiment with different brewing times and water temperatures to find the perfect cup for you.
Here are some benefits of drinking French Press coffee:
Antioxidant-rich: French Press coffee is a good source of antioxidants, which can help protect against cellular damage and improve overall health.
Increased caffeine content: The French Press method results in a stronger cup of coffee, providing a higher dose of caffeine.
Better for the environment: French Press coffee can be made without the use of disposable coffee filters, making it a more environmentally friendly option.
Versatile: French Press coffee can be made with a variety of coffee beans and roasts, allowing you to experiment with different flavors and profiles.
Relaxing experience: The manual process of making French Press coffee can be a relaxing and enjoyable experience, helping to reduce stress and improve well-being.
In conclusion, the French Press method is a great option for coffee lovers who want to enjoy a full-bodied and flavorful cup of coffee. With its ability to extract rich coffee oils and flavors, its increased caffeine content, and its eco-friendly aspects, French Press coffee has a lot to offer. Whether you’re a coffee connoisseur or just looking for a new way to make coffee at home, the French Press method is worth considering. For more information on coffee brewing and recipe ideas, be sure to check out Snackfax.
Global Water-bottle sales are expected to reach over USD 300 billion by 2024. The water bottling industry is a source of refreshment, hydration, and convenience for millions of people around the world. It’s a dynamic and ever-evolving industry that has come a long way since the first bottled water was sold in the 1600s.
From simple glass bottles to sleek and innovative plastic containers, the industry has adapted to meet the demands of consumers. However, the industry has a significant impact on the environment and has faced criticism for several reasons.
The bottling industry, which produces and distributes bottled water, has come under scrutiny for its use of large quantities of water and the potential for wastage. While access to clean drinking water is a fundamental human right, the extraction and bottling of water for commercial sale raises several ethical and environmental concerns.
One of the main criticisms of the bottling industry is the amount of water it uses. The process of bottling water requires large amounts of water to be extracted, treated, and transported.
According to the Pacific Institute, it takes an average of 1.39 litres of water to produce one litre of bottled water. This means that for every litre of water bottled.
Nearly an additional litre is used in the production process. This water usage can put a strain on local water resources and may lead to water scarcity in areas where water is already scarce. Another concern with the bottling industry is the potential for waste. Once bottled, water is transported long distances to reach consumers.
A significant amount of energy is required to refrigerate and transport the water, and as a result, a significant amount of carbon emissions are generated. Furthermore, many bottles end up in landfills or as litter, and it can take hundreds of years for plastic bottles to decompose. Despite the criticisms, some companies within the bottling industry have taken steps to reduce their water usage and improve water efficiency.
For example, some companies have implemented water recycling programs, in which water used in the production process is collected and treated for reuse. Additionally, some companies have introduced more sustainable packaging options, such as reusable bottles or biodegradable plastics. However, it is important to note that the bottling industry as a whole has not fully succeeded in controlling wastage. There is still a long way to go to ensure that the industry is operating sustainably and responsibly.
One potential solution to the challenges faced by the bottling industry is to shift towards more sustainable practices. This could include using more efficient production methods, implementing recycling programs, and investing in more sustainable packaging options.
Additionally, companies within the industry could work closely with local communities and government organizations to ensure that the extraction and use of water are done sustainably and responsibly. Another solution could be to focus on tap water instead of bottled water, as tap water is widely available and regulated by the government to ensure safety and quality.
Encouraging people to drink tap water instead of bottled water could help to reduce the strain on local water resources and decrease the amount of plastic waste generated by the bottling industry. Another important aspect is to regulate the bottling industry. Governments can play a key role in regulating the industry by setting standards for water usage and waste management, as well as imposing penalties on companies that violate these standards. This could help to ensure that the industry is operating sustainably and responsibly. However, it is not only the industry’s responsibility.
As consumers, we have a role to play in reducing the impact of the bottling industry on the environment. We can do this by choosing to drink tap water instead of bottled water when possible, recycling our plastic bottles, and supporting companies that are implementing sustainable practices. We also can encourage companies to be more transparent and accountable and put pressure on governments to regulate the industry.
In summary, the bottling industry has come under scrutiny for its use of large quantities of water and the potential for wastage. While some companies have implemented measures to reduce their water usage and improve water efficiency, the industry as a whole has not fully succeeded in controlling wastage.
Solutions such as shifting towards more sustainable practices, focusing on tap water, transparency, regulation, and consumer responsibility can help to ensure that the industry is operating sustainably and responsibly, and that access to clean drinking water is guaranteed for all.
Zomato and other delivery apps are always on the lookout to provide discounts and special offers to their customers. These deals are meant to make the food more accessible and affordable, but sometimes these marketing strategies can backfire. A man named Bhupendra recently shared an experience on Twitter that brought to light an issue with one such deal.
Bhupendra shared a screenshot from Zomato’s app which showed that two gulab jamuns were priced at INR 400 but had an 80% discount, bringing the price down to just INR 80. The same was the case with 200-gram gajar ka halwa, which was originally priced at INR 600 but after the discount, came down to INR 120.
He added a sarcastic note alongside the post saying, “INR 400 for 2 gulab jamun, INR 3000/kg gajar halwa; after that 80% off. Can’t believe that it is that cheap. Am I living in 2023?”
The post attracted a lot of attention on Twitter, with many people reacting strongly to the incident. Some found the discount generous, while others were critical of the high prices even after the discount and criticized the company for making people pay so much for food.
Zomato instantly responded saying, “Hi Bhupendra, we would like to get this checked. Please share the restaurant details via a private message (link below) and we will reach out to the restaurant to confirm their prices.”
Free food always hits the spot and it’s something we can all relate to. Whether it’s a treat from a friend’s party or a complimentary dish at a restaurant, we love taking advantage of delicious eats, especially when they’re free.
Two pranksters recently took this love of free food to the next level when they posed as officers from the “Centre for Disease and Prevention” to score some free chicken at KFC.
In a viral video posted on Instagram, the two men can be seen entering the KFC restaurant dressed in hazmat suits, introducing themselves as officers from the “Centre for Disease and Prevention.” They explain that there has been an outbreak of chicken in Europe and they need to take a sample for testing.
The manager of the KFC outlet agrees to give them a small chicken bite and before long, he’s handing over boxes of chicken wings to the “officers.” As they leave with their sealed packets of food, they jokingly tell the manager they’ll email him the results in six months.
The video has generated a lot of buzz online, with over 7.9 million views and mixed reactions from social media users. While some found the prank hilarious and praised the “officers” for their successful con, others felt it was illegal and could damage the reputation of the restaurant.
Social media users have given their verdict on the prank, with comments such as “Result: yummy yummy yummy” and “Result: it’s delicious”. However, not everyone was impressed with the stunt. Some commented that the prank could damage the restaurant’s reputation and that it was illegal to impersonate an agent.
Irrespective of comments and everything, the Two Pranksters have however ended up having free food which might hurt people more as they realize.
Hyderabad-based D2C superfood brand, Nourish You, has raised $2 million in a seed funding round. The investors include Y Janardhana Rao of Triumph Group, Rohit Chennamaneni of Darwinbox, Nikhil Kamath of Zerodha, Abhijeet Pai of Gruhas, and Abhinay Bollineni, CEO of KIMS Hospitals, among others.
The funds raised from this investment round will enable Nourish You to further invest in research and development for new products, diversifying its portfolio. The startup will also be using the funds for branding and marketing efforts, talent acquisition, and strengthening its distribution network and market presence.
Founded in 2015 by Rakesh Kilaru, Krishna Reddy, and Sowmya Reddy, the Hyderabad-based company sells quinoa and chia seed-based products, including nut mixes, edible seeds, flour, and meal mix. The products are sold through their website as well as e-commerce platforms like Flipkart, BigBasket, and Amazon, among others.
Nourish You positions itself as a clean-label and vegan brand and claims to manage 5000 acres of Quinoa and Chia farms across the states of Rajasthan, Karnataka, and Madhya Pradesh. The startup also exports its products to several countries, including Singapore, Nepal, Kenya, Dubai, Mongolia, and the Maldives.
In India, Nourish You competes with companies such as Phab, Wellbeing Nutrition, and Lo! Foods.
Rakesh Kilaru, co-founder and CEO of Nourish You, said, “Having personally experienced the benefits of quinoa and chia- we launched Nourish You to introduce Superfoods to Indian consumers. As India’s foremost Superfood brand, we are confident of driving the category’s growth sustainably.”
According to a report by IMARC, the global superfoods market was valued at $152.71 billion in 2021 and is expected to grow to $214.95 billion by 2027, with a projected compound annual growth rate of 5.74%.
Chai culture in India is an integral part of daily life and is deeply ingrained in the country’s social fabric. It’s more than just a drink – it’s a symbol of hospitality, a warm hug in a cup, and an opportunity to connect with friends, family, and strangers alike. Whether you’re stopping by a chai stall on the side of the road, sipping on a cup at a bustling railway station, or being served a steaming mug at a friend’s home, chai is a ubiquitous part of the Indian experience.
The tea industry in India employs millions of people and produces a variety of tea types, including black, green, and herbal teas. India is the second largest producer of tea globally, with the majority of its tea being grown in the states of Assam, West Bengal, and Kerala. The tea industry in India has a long history, dating back to the 19th century when British tea planters introduced tea cultivation to the country. Today, the industry is modernizing, with the introduction of new technology and techniques aimed at improving efficiency and quality.
The fact that advent of e-commerce has been ground-breaking for businesses of all kinds. Things are no different for the tea industry in India – with sales and services increasingly being made accessible online, tea brands have also started distributing their products in a D2C (direct-to-consumer) fashion.
The recent Covid lockdown has only further enabled such methods of sale to flourish, as more and more consumers gravitate towards the ease and convenience provided by online shopping as opposed to stepping out to a shop.
Brands such as Teabox, Vahdam, Chai Point, Udyan Tea, Chaayos and Tearaja are some prime examples of budding tea sellers who are replacing the in-store experience of the traditional tea market. Such brands have been thriving because of the enhanced customer experience facilitated by an e-commerce platform.
For example, the website of Teabox provides information on the different types of tea available at their company by going into painstaking detail on its taste, fragrance and how it looks. This gives the customer a deep insight into the options available to them and ensures that a well-informed and educated decision can be made by them.
Such a privilege is likely to encourage tea enthusiasts to branch out and explore the “menu”, by testing out new and unique flavours and types of tea, such as organic kinds, or even more premium varieties. India’s love for tea and willingness to spend on it is one thing that hasn’t changed with the fast-paced transformation of technologies and the ever-evolving market. This is why even legacy producers of tea such as Tata Consumer Products have also recently commenced online selling of their Tata Tea products.
Many D2C brands have an ‘online-only’ method of business, which spikes a sense of exclusivity and mysteriousness to these new brands. By being easier to manage consumer experience, and thereby increasing overall revenue, the D2C model is not only growing attractive to both traditional brands and start-ups but has become an unavoidable necessity in today’s digital world. Indian customers are technologically advanced and this business strategy truly appeals to them. They seek a unique customer experience and the D2C business strategy provides just that.
Metropolitan households have found it easier to shift to these brands, while other cities are slowly following. It also depends on the retail availability of the location.
D2C lets the tea manufacturers garner fresh varieties of tea and ensure it passes directly from the estates, to the processing centres and then straight to the customers, without middlemen to delay the process or cause other issues. This diminishing reliance on such aggregators leads to cost-cutting on both ends. The resulting savings on the company’s side have been used to multiply the convenience of online tea sales even further through investment in same-day delivery, better website user experience etc., as well as providing discount codes for the consumers- all the more reason tea lovers are enjoying D2C brands.
Moreover, the websites themselves improve the direct relationship between the brand and the customer by enabling immediate feedback and gauging the demand more accurately. Thus, in many ways, Indian customers are benefitting from this D2C shift in the tea industry, and it looks like the model is here to stay.
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