A Hamburger Today

Leftovers: Goat/Sheep Hybrids, Shake Shack Chicago, Space Bacon, and More!

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Shake Shack: coming soon to Chicago? [Photograph: Kenji Lopez-Alt]

News has been scarce about Shake Shack's potential Chicago location for awhile, but Eater Chicago noticed that the company is now hiring managers for the River North location, which is also directly across the street from Eataly. Still no official opening date, though "fall" is rumored, but those griddled burgers are getting closer. —Nick Kindelsperger, Chicago Editor

Apparently, astronauts have eaten a lot of bacon in space over the years. —Maggie Hoffman, Senior and Drinks Editor

These are some nifty little infographics from the chemistry blog Compound Interest about the chemistry of every day foods.—Kenji Lopez-Alt, Managing Culinary Director

[Video: Regular Ordinary Swedish Meal Time on YouTube]

My favorite YouTube cooking show is back after a two-year hiatus: Regular Ordinary Swedish Meal Time!!! Where some Swedish dudes make ordinary dishes in EXTREEEEME WAAAAYS, and then sit down to a nice civilized meal, in this case, lasagne, . Mmmmmmm. (Warning for Jamie/anyone who hates mayo: video features a guy eating mayo out of a jar with gusto.) —Robyn Lee, AHT Editor/Art Director

This Irish sheep and goat farmer was surprised to find a rare goat/sheep hybrid on his farm. The video is a must must must watch. —Ben Fishner, Ad Ops Admin

If there is one cuisine that comes alive in spring, it's Roman. A big part of that is obviously thanks to artichokes, and I love that Elizabeth Minchilli went so far as to put her photos of artichokes in Rome into a video montage (with jaunty Italian trattoria music playing in the background) and title it "Carciofogram." —Carrie Vasios Mullins, Sweets Editor

Checking in on the state of fake meat innovation, including the company behind eggless Just Mayo, my new favorite mayo. There's one hell of a lede: Whole Foods mixed up its bird- and plant-based chicken salads at the salad bar, and [allegedly] no one complained. —Max Falkowitz, NY Editor

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