David Chang Talks About The Bloody Vegan Burger (Plus More Food Videos You Might Have Missed)

Life Writer
08.01.16

Getty Image

There’s a lot going on in the food world. Things move quickly. Something is hot, then it’s gone completely. It seems almost impossible to keep up with the conversation. Farms, burgers, ice cream — there’s just so much food content to keep you sated. We’d like to help you stay on top of things, so we’ve put together a few of our favorite food videos from the week that was.

UPCYCLING COFFEE WASTE INTO COFFEE FLOUR

We live in the world of coffee flour. That’s the upcycled waste from producing coffee that’s being turned into a viable food product.


COOKING TIP OF THE WEEK: HOW TO MAKE A CARTOUCHE

Small additions here and there to your cooking game can make huge differences. Take the Cartouche — it’s nothing more than rounded piece of grease resistant paper which allows all the goodness to stay in your stews and soups as the bubble away on the stove. But it makes a huge difference to the depth of flavor.

RECIPE OF THE WEEK: BRISKET CHILI NACHOS

Who wants to make some nachos covered in homemade brisket chili? Check out the Food Busker’s latest easy-to-make backyard recipe.


COCKTAIL OF THE WEEK: TRIX CEREAL COCKTAIL

Combine a little nostalgia for fruity breakfast cereals with some gin and you’ve got yourself a mighty cocktail. It’ll take you straight back to those endless Saturday mornings filled with cartoons and bowls of sugar-laced cereal.

TRAVEL VIDEO OF THE WEEK: CHECK OUT MUMBAI’S AMAZING STREET FOOD

The Food Ranger is back on the road and checking out the amazingly deep variations in Mumbai’s street food scene.

GORDON RAMSAY CATCHES AND COOKS A CONGER EEL

The conger eel is an under-fished commodity that we all may have to turn to fill our seafood needs as overfishing is reaching a breaking point for many species. Follow Ramsay as he learns to catch the tricky eels, then whips up a smashing bouillabaisse de conger.


EASY BEET PICKLED EGGS

Pickled eggs are all the rage. Here’s an easy to follow recipe for getting that perfect neon pink pickle effect on your next batch. And, remember, we can pickle that.

FEATURED VIDEO OF THE WEEK: MOMOFUKU MAKES THE VEGAN BURGER THAT BLEEDS

Chef David Chang is an early adopter of the famous vegan burger that bleeds. Seemingly a very novel item, Chef Chang and Pat O. Brown, CEO of Impossible Foods, go in depth on what the bloody vegan patty is and why it’s important.

Around The Web

People's Party iTunes