SourceFed, YouTube
SourceFed, YouTube

The Mufgel Is New York City’s Latest Food Craze

SourceFed, YouTube
SourceFed, YouTube

New Yorkers sure love their novelty foods. First there was the cronut craze, then the bone broth fad (including a broth-infused popsicle), and of course, the rainbow bagel that had New Yorkers lining up around the block. And now, there’s the mufgel: a hybrid pastry that combines a muffin and a bagel.

Gothamist reports that the mufgel was created by self-proclaimed “Bagel Artist” Scot Rossillo, who also invented the rainbow bagel. Like its colorful predecessor, the mufgel can only be found at The Bagel Store in Brooklyn, which currently bakes only 42 mufgels a day. The strange breakfast pastries feature a crumbly muffin on top and chewy bagel on the bottom, and come in a range of flavors. They’re usually served on their own or with flavored cream cheese in the middle, though The Bagel Shop has also experimented with a bacon, egg, and cheese sandwich iteration. So far, Mashable reports, flavors have included mozzarella pizza with sun-dried tomato cream cheese, Fruity Pebbles with Funfetti Cream Cheese, and chocolate chip crumb with apple pie cream cheese.

If all of this sounds more like a joke than a meal, that’s partly by design: Rossillo was inspired to make the mufgel after hearing a New York lottery radio ad parodying New York City’s food crazes.

[h/t Gothamist]

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The Simple Way to Reheat Your French Fries and Not Have Them Turn Into a Soggy Mess
iStock
iStock

Some restaurant dishes are made to be doggy-bagged and reheated in the microwave the next day. Not French fries: The more crispy and delectable they are when they first arrive on your table, the more of a soggy disappointment they’ll be when you try to revive them at home. But as The Kitchn recently shared, there’s a secret to making leftover fries you’ll actually enjoy eating.

The key is to avoid the microwave altogether. Much of the appeal of fries comes from their crunchy, golden-brown exterior and their creamy potato center. This texture contrast is achieved by deep-frying, and all it takes is a few rotations around a microwave to melt it away. As the fries heat up, they create moisture, transforming all those lovely crispy parts into a flabby mess.

If you want your fries to maintain their crunch, you need to recreate the conditions they were cooked in initially. Set a large pan filled with about 2 tablespoons of oil for every 1 cup of fries you want to cook over medium-high heat. When you see the oil start to shimmer, add the fries in a single layer. After about a minute, flip them over and allow them to cook for half a minute to a minute longer.

By heating up fries with oil in a skillet, you produce something called the Maillard Reaction: This happens when high heat transforms proteins and sugars in food, creating the browning effect that gives fried foods their sought-after color, texture, and taste.

After your fries are nice and crisp, pull them out of the pan with tongs or a spatula, set them on a paper towel to absorb excess oil, and sprinkle them with salt. Now all you need is a perfect burger to feel like you’re eating a restaurant-quality meal at home.

[h/t The Kitchn]

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toyohara, Flickr // CC BY-NC 2.0 (cropped)
Meet Japan's Original (Not-so-Fresh) Form of Sushi, 'Funazushi'
toyohara, Flickr // CC BY-NC 2.0 (cropped)
toyohara, Flickr // CC BY-NC 2.0 (cropped)

When it comes to sushi, fresh is usually best. Most of the sushi we eat in America is haya-nare, which involves raw seafood and vinegared rice. But in Japan, there's an older form of sushi—said to be the original form—called funazushi. It's made from fermented carp sourced from one particular place, Lake Biwa, and takes about three years to produce from start to finish. The salt it's cured with keeps the bad bacteria at bay, and the result is said to taste like a fish version of prosciutto. Great Big Story recently caught up with Mariko Kitamura, the 18th generation to run her family’s shop in Takashima City, where she's one of the very few people left producing funazushi. You can learn more about the process behind the delicacy, and about Kitamura, in the video below.

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