Posted by Adam Kuban, August 18, 2008 at 7:30 AM
I've gotta be honest with you: I don't think I'd ever heard of eggs on yogurt before. But why not? I love eggs. I like* yogurt. Why not try putting them together? To me, it's an unlikely combo that sounds just crazy enough to work.
Serious Eats intern Emily Koh shot this photo and uploaded it to Photograzing recently. As she says, "You can't go wrong with poached eggs, and combining it with the yogurt and the slight spiciness from the chili oil = genius combo."
Thanks for making me ultra hungry during my morning web-surfing, EKoh. :-P
* I won't kid you: I like yogurt but eat it mostly as part of a healthy breakfast.
Posted by Robyn Lee, August 6, 2008 at 12:00 PM
In this Candid Camera-type show from Spain, kids participate in a fake casting for a yogurt commercial not knowing that the yogurt they have to enthusiastically eat is full of salt. Watch them as they attempt to fake satisfaction or give in to the unexpectedly distasteful yogurt after the jump.
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Posted by Emily Koh, July 7, 2008 at 7:30 PM
Yogurt has long been promoted for its health benefits due to its live bacteria cultures, cited to strengthen your immune system and promote digestive health. Dannon's Activia brand capitalizes on this last bit, pushing Activia as the female-friendly staple to cure tummy woes.
The campaign, however, is vaguely worded on what Activia does, saying simply that it "helps to naturally regulate your slow intestinal transit." Ambiguous much? Slate even wonders if there are any health benefits at all in eating Activia yogurt considering how vague their health claims are.
Any product claiming to treat a disease must have an FDA-approved health claim (yes, constipation is classified as a disease by the FDA), which Activia doesn't have. Instead, the studies on their website conveniently point back to Irritable Bowel Syndrome (IBS), the gigantic umbrella under which all digestion-related problems fall under, making it even more ambiguous on how eating Activia helps. Add the fact that medical researchers are still debating the effects of probiotics, and you're looking at pretty wobbly legs for Activia's purported health claim (something that Dannon was sued for earlier this year).
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Posted by Erin Zimmer, May 18, 2008 at 1:00 PM
Can you eat 70 cups of yogurt for art's sake? One Crafster did, though admitted she felt ill after the banana flavor. But for this retro-feeling, Legos-resembling lamp, the stomach ache was totally worth it. She used metal rings to string together the cups, and low-heat bulbs, so the plastic doesn't melt. [Via Craftzine]
Posted by Raphael, May 10, 2008 at 1:00 PM
Sarah Haskins on Current offers up some funny and thoughtful commentary on the marketing of yogurt to women. "Who's on first? Yogurt is!" Video after the jump.
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Posted by Adam Kuban, May 2, 2008 at 8:15 PM
You know how it's hard to get into the corners of your yogurt cup?
By designer Nojae Park. No word on whether this thing is conceptual or real world yet. [via Swiss Miss]
Posted by Erin Zimmer, April 11, 2008 at 3:30 PM
The Serious Eats community has always loved the tart Greek yogurt Fage (pronounced FA-yay). What other creamy fluffiness can triple as a Kashi sidekick, an alternative to mayo or crème fraîche and catalyst for a 12-step yogurt addiction plan. Searching "fage" yields a whole seven pages of fodder on our site, and apparently the rest of the world digs it too. This weekend, the New York Times Magazine explores the Greek yogurt with some history and recipes, as well as a snapshot of the stuff in a bizarre iceberg-esque blob shape that seems to be made of wet molding clay, not yogurt. That would definitely give us the pucker face, just like the acidic yogurt usually does, but not make our tummies as happy.
Erin Zimmer is a new media analyst who frequently writes for Washingtonian, DCist, and other D.C. publications.
Posted by Lia Bulaong, February 14, 2007 at 8:13 AM
Regina Schrambling, on tricks to cooking for two: "The best thing about dinner for two is that you can brave dishes that would be too labor-intensive and time-consuming for a crowd. You can fry up little corn cakes to top with smoked salmon and crème fraîche, or skillet-roast a whole duck cut in half, or sauté two skate wings that can go from skillet to plate without waiting for four or six more to be cooked. But when you want a night to remember, you can pull out more stops and spend a little more money. In polling coupled friends on their ideal menu with wine but no cliché roses, I found the ingredients and dishes always differed, but the underlying philosophy was the same: special but simple."
Other highlights:
Chickenjoy, eel rolls: Pop goes the fast food, by Susan LaTempa and Leslie Brenner: "The new generation of chains, with names such as Santouka or Pinkberry or Pollo Campero, has a youthful pop-culture aesthetic, with food that's a bit distinctive and instantly likable. They've got bubble. They've got swirl. But what do they have to eat? And how does each measure up?"
(I think Pinkberry is overpriced but wow, their green tea yogurt really is delicious; it's light, clean and has that special tang you only get in Asian yogurts for some reason. Also they're either dead wrong about Jollibee's Chickenjoy or the US franchises have a lot to answer for, Chickenjoy is incredibly tasty and crispy in its native market and Jollibee is the biggest fastfood chain—the Philippines is one of the very few markets McDonald's is in that it doesn't dominate.)
"Swirled in soufflés, pooled under pastries, frozen as ice cream, crème anglaise sexes up almost any dessert." Amy Scattergood explains how to make the simple stove-top custard that accompanies many a delicious dessert at your favorite fancy restaurants.
