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Issue 560 / 2014
FOOD
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RODIZIO PRETO – BRAZILIAN
STEAKHOUSE
When we think about South America the first
things that comes to mind is the sun, the biki-
nis and the meat. Even if Brazilian Steakhouse is
missing the sun and no bikinis within sights, the
restaurant completely makes it up with its high
quality selection of meat. The restaurant also of-
fers a full menu with unlimited pieces of delicious
beef, pork and chicken. By using a two-sided
green and red disk you can call the Passador to
get more meat or ask for a break. To help to di-
gest you can choose one of their numerous cock-
tails and the most courageous person can also
enjoy a selection of traditional desserts; all of this
in a cheerful atmosphere.
A dining experience unlike any other.
A PIZZA THAT CAN LAST
FOR YEARS
The Holy Grail nearly reached, a ready to eat pizza that you
can store for three years.
The scientists from Massachusetts University are
working on a pizza eatable after a three years
storage. Asked about the food they would like to
see in their field rations, the US Army answered
that they were craving for a pizza that would
taste as good as new for a few years. Two years
later the university is very close to send those
incredible pizzas which don't need any refrig-
eration or freezing and apparently taste exactly
like a typical pan pizza you would make at home.
The scientists' efforts were for a long time un-
successful because of the moisture in the tomato
sauce or the cheese that are migrating to the
dough over time, resulting in a soggy pizza and
the growing of bacteria. It's by using ingredients
called humectants and changing the acidity of
the sauce, cheese and dough that they are ready
to put pizza back to US soldiers menu.
Maybe soon for us, a new solution to the "there's
nothing to eat in my fridge" issue.
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