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Food and Drink

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If you – like us – struggle to maintain a kale-obsessed, protein-fuelled diet because… well… snore, then this incredible little device is about to become your best friend.

Aimed at people who would rather opt for cake over cucumber, scientists have come up with an ingenious little gadget which TRICKS your mouth into thinking you're a kale kinda girl.

The Taste Buddy, which is placed inside the mouth before eating a less than desirable foodstuff, has been designed to emit thermal and electric signals which stimulate the taste buds and trick the individual into enjoying the food.

As it stands, the current model only offers a sweet or salty mode, but researchers behind the tool are confident that they will soon be in a position to transform the taste of all food.

"What started out as a fun engineering experiment has now led to something much more exciting with the potential to have a positive social impact," Adrian Cheok  – creator of the device – explained.

The device, which is a 2cm tab is heat-activated tool, will be available for the public to try for the first time at The Big Bang UK Young Scientists and Engineers Fair early next year.

We'll take 'em all.

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If you came of age in the 90s, you’re likely the proud owner of at least one piece of Hello Kitty merchandise.

Much like getting your hands on a lava lamp or inflatable chair, a Hello Kitty haul would go a long way towards securing a rep in the 90s and noughties.

But if you’ve graduated from your duvet cover and nail polish, the good folk behind the Japanese brand have something which may pique the interest of older Hello Kitty fans.

Joining forces with Sanrio – Hello Kitty’s parent company – Torti Winery in Italy has produced a wine under the adorable feline label.

Ten years in the making, the wine, which includes a white, sparkling white, rosé and blush sparkling boasts – perhaps most importantly – some of the most adorable labels we’ve ever laid eyes on.

Speaking to the Los Angeles Times, Patrizia Torti of the family-run winery explained: “My father and my sister take care of the production, from the soil to picking the grapes. We produce a special bottle with a heart, only for Hello Kitty.”

But if you’re hoping to get your hands on a bottle, you’ll have to start planning a trip across the pond as only ONE establishment in the States serve the wine.

Step forward Antonello Ristorante in California’s Santa Ana, we salute you.

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We all love a glass or three of vino, and we all loathe the persistent headache that follows that glass or three of vino, right?

It’s all fun and games when we first pop that cork, but one bottle in and we’re already dreading the morning after the night before.

And while we’d probably happily continue that cycle from now until we kick the bucket, the good folk behind Üllo wine purifier have decided we no longer need to endure wine hangovers of epic proportions.

With one handy little device which purports to filter the sulphites which induce the headache we all know so well, we can kiss goodbye to the mind-numbing agony which generally accompanies a night out with the girls.

Oh, and before you assume that that little filter also has the potential to remove the flavour which has us guzzling from the bottle in the first place, think again.

Üllo, we salute you.

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While we’re all for trying the latest coffee concoctions, we’re not sure a salty brew is really to our taste.

But, as it turns out, adding a shake of salt to a good cup of Joe is actually a thing.

According to culinary expert Alton Brown, salt can be used to reduce a cuppa’s bitter flavour and to remove the “stale” taste of tank-stored water.

On his website the food show presenter recommends adding a quarter teaspoon of kosher salt to every six tablespoons of ground coffee.

He claims you won’t be able to taste the salt but because salt is better at neutralising bitterness than sugar a quarter teaspoon will “do the trick”. 

Feat image: mensfitness.com

GIFs: giphy.com

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Look, we’d be the first to admit that sports bars aren’t exactly top of our list when it comes to happening hotspots around the city.

Unless Ireland won or there was a 3 for 1 special on G&Ts, memory of time spent in sports bars aren’t our most cherished

And up until now, we’ve been of the opinion that it’s impossible to enjoy a night in a sports bar unless you enjoy sport, but it looks like new bar, Buskers on the Ball in Dublin’s Temple Bar Hotel, might have actually done the impossible.

The one of a kind social interactive sports bar and entertainment venue offers so much more than endless football or – God forbid – golf commentary,  and instead caters to anyone up for a bit of craic.

So, while your other half or football-obsessed mates are glued to the semi-final of whatever’s on, you can get stuck into games of ping-pong, pool, foosball and shuffle board.

Speaking at the launch on Fleet Street last night, General Manager Patrick Kenny: “We wanted to create a space where sport, socialising and entertainment all come together to create an experience that everyone can enjoy.”

“It doesn’t matter if you are here to cheer on your favourite team or to socialise and have fun – we have something for everyone.”

Oh, and the drink?

Well, from craft beer to cocktails, you won’t exactly be stuck for choice this weekend.

Aaaand it’s official – we’re converted.

 

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If the results of a recent study are to be believed, we seriously regret declaring our love for an icy G&T to anyone who'd listen.

Instead of suggesting that a taste for the bitter stuff implies a more mature palate, researchers from Innsbruck University in Austria have concluded that fans of a chilled gin are more likely to exhibit psychopathic tendencies.

No, seriously.
 

With the help of 1,000 participants, researchers conducted two separate experiments – one which focussed on food and drink, and one which focussed on a participant's personality.

And in a conclusion that doesn't bode well for the vast majority of us here at SHEmazing! HQ, researchers ascertained that individuals who professed a preference for bitter-tasting food and drink, such as coffee, dark chocolate and gin-and-tonic, were more likely to display psychopathic traits.
 

Commenting on the study's results, lead author, Christina Sagioglou, said: "Everyday sadism is a construct related to benign Masochism – the enjoyment of painful activities – which was first described and investigated by psychologist Paul Rozin."

"To quote Paul Rozin for an explanation: ‘For the case of innately aversive foods, there may be pleasure from the fact that the body is signalling rejection, but the person knows there is no real threat."

So, not only does it do nothing for our waistline, our love of the clear stuff also marks us out as psychopaths in the local.

Cheers!
 

 

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When you generally spend Sunday morning huddled beneath your duvet in last night's clothes, the last thing you want to see is a shot of a wholesome brunch.

Unless that a wholesome brunch belonged to a dog, right?

In a move which we are wholeheartedly behind, an Instagram account has been established devoted to our furry friends' love of all things brunch-related.
 

Dogs Who Brunch allows social media users to salivate over everybody's favourite dish without feel guilty that some people actually manage to leave the house on a Sunday.

Oh, and then there's the dogs.
 

Looking beyond adorable in every shot, these guys are the new stars of Instagram, and we can't get enough.

From pugs and poodles to spaniels and sheepdogs, these lads know how to brunch in style.

And frankly, we can't cope.

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We once thought swapping white toast for a bowl of granola was total health goals, but the more we learn about that crunchy golden goodness the more we find ourselves eyeing it suspiciously in the cereal aisle.

And any notions we may have had about switching it back from a weekend brunch to a daily dish – cos treat yourself, you know? – have been officially dashed after dietary experts reminded us that it contains enough sugar to be considered a dessert.

A dessert, ladies.

According to a report in The Independent, the original granola recipe created in 1863 by Dr. James Caleb Jackson bears no resemblance to the sugary concoction we know and love today.

Speaking to the New York Times, registered dietician, Cassie Bjork, highlighted the inconsistency which exists between the perception the public has of the foodstuff and the perception experts have.

"When I think of granola, I think of piles of sugar," she admitted when explaining why she has it listed as one of the main foods to skip on this year.

"It’s advertised as a healthy choice. But the reality is that it’s usually not," she added.

First gin and now granola – Can we have nothing?!

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Jellies? We could – and do – eat mountains of the stuff.

Cola bottles, fizzy dummies, gummy bears; the list goes on and on… but we, like millions others who have recently seen what goes into the production of our favourite treat, are now questioning whether we ever want to set eyes on another jelly snake.

In disturbing footage which was uploaded to Facebook, Alina Kneepkens exposed the incredibly grisly nature of gelatin production, and forced most of us to consider what goes on behind the scenes before certain foods are presented to us in perfect packaging.

The video begins with the moment a jelly sweet is placed in someone's mouth and then – in agonising detail – documents every step which took place up until that moment.

From the skinning of pigs to the boiling of their skin, this doesn't make for easy viewing, and social media users have wasted no times expressing their thoughts on the harrowing footage which has clocked up a staggering 7 million views so far.

"Animals do not give us their life, we take it from them," wrote one. "Animals value their life as much as we do and also have a right to coexist on this planet with us."

Reminder: Some users may find this footage distressing.

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With slick new bars popping up all over our capital city in recent years, it takes something extra special to make the ladies here at SHEmazing! HQ sit up and take notice.

So props to Rob Kearney, Dave Kearney, Sean O’Brien and Jamie Heaslip – see what we did there? – for giving the city's Royal Hibernian Way a major injection of oomph by opening a new bar which can take you from after-work drinks to full-on Friday feels.

And in case you think this is the lads' first venture into the world of gastronomy, think again.

Hot on the heels of the success enjoyed by their recently extended Ballsbridge bar, The Bridge, the lads have decided to move a little closer to the hubbub of the capital's most iconic street.

Situated at the junction of Lemon and Duke St, the aptly named bar is a combination of everything we love about heading out – good beer, good food, and good decor .. oh, and a quartet of Ireland's most talented and – let's face it – delish sports stars.

Styled by interior specialists O’Donnell O’Neill Design, the bar combines timber, copper and leather aesthetics to create a slick environment in which to get your drank on.

Commenting on the exciting new venture, Lemon & Duke's managing director, Noel Anderson, said: "We’re very excited to open the doors of Lemon & Duke."

"It's been an extremely busy summer working on this project and the extension of The Bridge 1859. I’m really looking forward to working with the four guys to replicate the success of our venture in Ballsbridge,"

And hey, if you head to today's opening, you may just be served by Rob himself…

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It has been established that 12 food businesses around the country have been issued with Closure Orders – five under the FSAI Act of1998 and seven under the EC (Official Control of Foodstuffs) Regulations of 2010 – while one was issued with a Prohibition Order during the month of July.

When officials rule that there exists a grave or immediate danger to public health, a Closure Order is served which can lead to the immediate closure of all or part of the food premises, or all or some of its activities,

Commenting on the issue, Dr Pamela Byrne, Chief Executive of the FSAI, insists food businesses have a responsibility to their customers, saying: "There are simply no excuses for putting consumers’ health at risk through sub-standard food hygiene practices."

"The summer months are busy months for food businesses and systems must be put in place to cope with the increase in customers," she added.

"It is essential that all food businesses have the appropriate food safety management systems and procedures in place and that all staff are fully trained to ensure these systems and procedures are adhered to all time."

With 13 businesses hitting the headlines for non-compliance, Dr. Byrne issues a warning, saying: "We are re-emphasising to all food businesses that they must comply with food safety and hygiene laws at all times."

Five Closure Orders were served under the FSAI Act, 1998 on:

 Blueberries “Pop Up” (restaurant), No. 13 Lower Cork Street, Mitchelstown, Cork

 Fade Street Social (restaurant), 4-6 Fade Street, Dublin 2

The Spice House (restaurant), 2 Church Street, Cavan

Nite Star (take away), Main Street, Glenties, Donegal

Majas Virtue (food stall), Trading at Farmleigh Estate, Phoenix Park, Castleknock, Dublin 15

Seven Closure Orders were served under the EC (Official Control of Foodstuffs) Regulations, 2010 on:

Chen’s Chinese Take Away, Parnell Street, Mountmellick, Laois

Cashel Take Away Foodstall, Cashel, Achill, Mayo

The Jolly Roger (public house) (closed activity – food production, handling and storage), Sherkin Island, Skibbereen, Cork

Sandyford House (restaurant) (closed area: kitchen and food service areas only), Sandyford Village, Sandyford, Dublin 18

Azeem Meat and Grocery (butcher), 2 Pound Street, Edgeworthstown, Longford

Lucky Dragon (take away), 70 Fassaugh Avenue, Cabra, Dublin 7

Craigs Fresh (wholesale), Drumnabratty, Raphoe, Donegal

One Prohibition Order was served under EC (Official Control of Foodstuffs) Regulations, 2010 on:

Kearney's Restaurant, Main Street, Tallow, Waterford

Further to this it was established that a successful prosecution was carried out by the HSE on Dragon Inn Chinese Take Away of Barrack St Waterford, which is now under new ownership.

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The vast majority of us check if a bar has WiFi before we go trawling through Facebook for the best shot of our latest Tinder date, and if they're a no-go on that front, we simply resort to 3G – no biggie.

Unfortunately for patrons of The Gin Tub in the UK, this is no longer an option as the bar's owner, Steve Tyler, has made the decision to cut off his customers' internet connection in an effort to re-ignite traditional pub culture.

By applying silver foil and copper mesh to the walls his bar in Hove, Steve headed his customers off at the pass by preventing them from using 3G when they realised Wi-Fi wasn't an option.

"I just wanted people to enjoy a night out in my bar, without being interrupted by their phones," he told Sky News. "So rather than asking them not to use their phones, I stopped the phones working."

And while electronic jamming devices are illegal, Steve's approach to reception interference is based on a method by physicist Michael Faraday, and is somewhat of a legal grey area.

Commenting on The Gin Tub's unique approach to patrons spending the night staring at their phones, a spokesperson for Ofocm said:" Unlike jammers, Faraday cages don’t proactively cause interference, although they do interfere with mobile reception."

According to a report in The Metro, The Gin Tub's experiment is going down a treat with customers, and those who are in dire need for a quick surf on the world wide web simply step outside if necessary.

You go, Gin Club…we think.
 

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