Forget Szechuan Sauce, the Internet Is Rallying For McDonald’s to Bring Back Hi-C Orange

Hey, McDonald’s, we’ve got a bone to pick. In July 2017, our favorite childhood drink and secret adult guilty pleasure was discontinued from menus nationwide. The beloved Hi-C Orange soda was phased out as of May 1, 2017, leaving us sad and parched, and leaving our Happy Meal without its long-time liquid partner. While we do appreciate the effort of assuaging our emotions by replacing the bubbly citrus drink with the Sprite Tropic Berry, we’re just ready to welcome the Hi-C back into our lives.

We let our emotions go a few months ago, but now that McDonald’s officially brought back the infamous Szechuan Sauce (for a limited time), it must be time to bring back the Hi-C, right?! Back in April of last year, we reported that in a memo addressed to employees, McDonald’s was said to be replacing the drink with a “new core beverage” because of a new partnership with Coke, but Hi-C Orange Lavaburst will forever remain in our hearts.

Still pissed? Salty? Thirsty? Don’t worry, you’re not alone. Twitter users felt the same way, some still longing for those orange bubbles, and others ready to swap their Szechuan Sauce for the Hi-C. Check out the hilarious reactions below.

Stop What You’re Doing and Watch Gordon Ramsay Eat the WORST Foods With James Corden

You know you’re in for a hilarious video when Gordon Ramsay and James Corden sit at a table full of weird foods. In a new “Spill Your Guts or Fill Your Guts” segment on The Late Late Show With James Corden, the celebrity chef and host dodge awkward questions in favor of digging into some true delicacies like clam juice, pickled pigs’ feet, and bull penis with hot sauce. James takes a dig at Gordon, saying, “I’ve eaten worse. I’ve eaten at a couple of your places.” (He must not be talking about Gordon’s newly opened Hell’s Kitchen restaurant.)

As usual with this entertaining segment, the guys do choose to answer some of the tough questions – including one that forces Gordon to rank three chefs from best to worst. Spoiler alert: he kinda throws Bobby Flay under the bus. It’s too good not to watch, so press play above, and then keep the Gordon Ramsay burns coming with his opinions on current food trends.

The Best-Ever Roasted Brussels Sprouts Recipe – No, Really

It is often said some of the most delicious dishes are prepared simply; such is the case for this roasted brussels sprouts recipe. Sometimes, when I feel up to it, I’ll also dress the sprouts with honey and soy sauce, and on rarer occasions, I’ll throw in some bacon pieces. But most of the time, I’m just dousing them in peanut oil and a heavy hand of red pepper flakes. The peanut oil amplifies the roasted flavor, and the Texan in me thinks everything tastes better with heat, hence the chili flakes. Once you learn the easy, breezy technique, you’ll want to put brussels sprouts on the table every night.

Spicy Roasted Brussels Sprouts

From Anna Monette Roberts, POPSUGAR Food

Notes

Do not flip the brussels sprouts – that way they achieve that beautiful charred color – but feel free to do so halfway through the baking time if they begin to color too fast.

Ingredients

  1. 1 pound brussels sprouts, halved
  2. 2 tablespoons peanut oil or other high-heat oil
  3. 1/2 teaspoon red pepper flakes, more or less, to taste
  4. Salt, to taste

Directions

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, toss brussels sprouts, peanut oil, red pepper flakes, and salt until evenly coated.
  3. Scatter brussels sprouts around lined baking sheet, and bake for 30 to 40 minutes, or until vegetables are soft and golden on the edges.

An Instant Pot Recipe Even the Most Pressure-Cooker Ambivalent Will Love

Instant Pot has authorized the following cookbook: The Essential Instant Pot Cookbook ($20) by Coco Morante, so you know this vegetarian recipe from it won’t disappoint. Chock-full of protein and Mediterranean flavors, the Greek-style gigante beans with tomatoes and feta beg to be paired with crusty bread.

Greek-Style Gigantes Beans With Feta

From The Essential Instant Pot Cookbook by Coco Morante

Notes

Different varieties of large white beans are grown all over the world. If you cannot find the dried Greek gigantes, other types of large white beans will do, such as Corona, La Spagna, or large limas. Whether you prepare the traditional Greek bean or one of its cousins, you will end up with a warming and hearty dish. The beans are partially cooked and then simmered in an oregano-spiked tomato sauce and sprinkled with lots of feta cheese. Serve them with big hunks of crusty bread for sopping up all of the sauce.

If you prefer to drain your soaked beans before cooking them, return them to the pot with 6 cups of fresh water.

To make this recipe vegan, omit the feta cheese.

Ingredients

  1. 3 cups dried gigantes or other large white beans (see headnote)
  2. 8 cups water
  3. 1 1/2 teaspoons kosher salt
  4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  5. 1 clove garlic, peeled
  6. 1 large yellow onion, finely diced
  7. 1 celery stalk, finely diced
  8. 1 (28-ounce) can or (24-ounce) jar crushed tomatoes (about 3 cups)
  9. 1 teaspoon dried oregano
  10. 1/4 teaspoon freshly ground black pepper
  11. 1/4 cup chopped fresh flat-leaf parsley
  12. 1/2 cup crumbled feta cheese

Directions

  1. Combine the beans, water, and salt in the Instant Pot. Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight.
  2. Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 15 minutes at high pressure.
  3. Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, ladle out 1 cup of the cooking liquid, and set the liquid aside. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot and drain the beans in a colander. Return the now-empty inner pot to the Instant Pot housing.
  4. Select the Sauté setting and heat the 1/4 cup olive oil in the pot. Add the garlic, onion, and celery and sauté for about 5 minutes, until the onion has softened. Add the drained beans, the reserved 1 cup liquid, the tomatoes, oregano, and pepper and stir well.
  5. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 5 minutes at high pressure.
  6. Let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam.
  7. Ladle the beans into a serving dish. Sprinkle the parsley and feta cheese over the beans, drizzle with the remaining 2 tablespoons olive oil, and serve.

Reprinted from The Essential Instant Pot Cookbook. Copyright © 2017 by Liana Krissoff. Published by Abrams, New York.

Got 5 Minutes? You Can Make This Dreamy Mediterranean Scramble!

I’m a big proponent of eating a real sit-down breakfast each and every day, Monday through Friday included. If you’re thinking “good for her, not for me!“, hear me out: I’m not cooking up anything fussy or time-consuming. It’s more about the act of sitting down to something satisfying while enjoying a few minutes to myself before the day really begins.

Many days it’s a smoothie or a bowl of oatmeal. When I’m craving something savory, it’s typically this simple Mediterranean scramble or a mushroom and goat cheese version.

All in all it takes about five minutes to make, and five to 10 minutes to eat, and is well worth getting up 15 minutes earlier for.

Spinach and Sun-Dried Tomato Scramble

From Nicole Perry, POPSUGAR Food

Ingredients

  1. 2 large eggs
  2. Scant 1/8 teaspoon kosher salt
  3. 1/2 tablespoon extra-virgin olive oil
  4. A pinch of red pepper flakes
  5. Packed 1/2 cup baby spinach
  6. 1 sun-dried tomato half, finely chopped
  7. 1 heaping tablespoon finely chopped roasted bell pepper (about 1/4 a pepper’s worth)
  8. 1 tablespoon grated parmesan cheese, plus more for garnish
  9. Freshly cracked black pepper, to taste
  10. Chopped fresh parsley, for garnish, optional
  11. Toast, for serving, optional

Directions

  1. Beat together the eggs and salt in a small mixing bowl until homogenous and frothy.
  2. Add the olive oil to a medium nonstick skillet, heat for about 1 minute over medium-high heat, then add the red pepper flakes and spinach and cook until the spinach is almost wilted, stirring occasionally. Add the sun-dried tomatoes and bell pepper, and cook for 30 more seconds, stirring occasionally. Add the egg and cook, stirring constantly for 30 seconds to 1 minute or until the egg looks not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the parmesan, stir to combine, and transfer to a plate. Finish with pepper and a sprinkling of parsley. Serve with toast.

Research Roundup: Experimental Drug Eases Celiac Symptoms

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An experimental drug has been proven to relieve symptoms for some people with celiac who recover poorly despite following the gluten-free diet. Latiglutenase is an enzyme supplement that helps digest gluten. Previous research showed it might protect patients from low levels of gluten eaten accidentally. While clinical studies have not proven it prevents damage to the small intestine, it did relieve the participants’ most common complaints of abdominal pain, bloating, fatigue and constipation.

Latiglutenase, formerly known as ALV003, has been in development since 2016 by drug company ImmunogenX, based in Newport Beach, California. Experts at the Mayo Clinic, Columbia University and Stanford University assisted this study. It included 398 people diagnosed with celiac who had avoided gluten for a year but still had painful symptoms. Blood tests showed 173 (43 percent) continued to produce antibodies associated with inflammation. Researchers randomly assigned them to take a placebo or different doses of latiglutenase for 12 weeks.

This trial originally tried and failed to find evidence the drug promoted intestinal healing. However, further analysis found a significant improvement in symptoms for those patients with elevated antibodies receiving latiglutenase versus a placebo. The effect increased with dosage and most greatly benefitted patients with the most severe pain.

What does it mean?

The authors recommend similar patients would benefit from having latiglutenase commercially available. It would not cure celiac or allow patients to eat foods containing gluten. However, it would make life easier for a significant proportion of patients who remain ill despite a gluten-free diet. It would be taken with meals, yielding a similar effect to that of lactase for people with lactose intolerance.

All researchers on this study declared professional or financial ties with ImmunogenX and other drug companies.

Syage JA, Murray JA, Green PHR, Khosla C, “Latiglutenase improves symptoms in seropositive celiac disease patients while on a gluten-free diet,” Digestive Diseases and Sciences 2017;62:2428-2432, doi:10.1007/s10620-017-4687-7.

 

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Coke Just Added Unexpected Soda Flavors Made With 2 of Your Favorite Fruits!

Coca-Cola is breaking from tradition with the introduction of two new flavors: Georgia Peach and California Raspberry. Exploring its “artisanal roots,” this is the brand’s first “flavor innovation” since Vanilla Coke in 2002! On the heels of Diet Coke’s new, fruity flavors announced in January, these new Coke flavors are perfect for those who prefer a bubbly soda with an unusual twist. The new drinks are made with peach flavor sourced from peaches grown in Georgia and raspberry flavor sourced from raspberries grown in California, respectively.

Coca-Cola Georgia Peach and Coca-Cola California Raspberry are available starting now, and you can find them in grocery stores, restaurants, and bars across the country in 12-ounce glass bottle singles or four-packs. The company worked with 9,500 consumers and explored more than 30 flavor options before deciding on these two, so they must be worth the hype.

5 Quick Facts Every Oreo-Lover Should Know

You may love Oreos, whether dunked in milk, crumbled over ice cream, or crumbled into pie crust. Despite the vast ways you’ve learned to enjoy the cream-filled sandwich cookie, have you ever stopped to think about its rich history? These fun facts will allow you to see the cookies in a whole new light.

  1. The origin of the name “Oreo” is unknown. Although, one Oreo exec says the name mimics the two O-shaped cookies that make the sandwich. Others claim the “re” comes from the “cream.”
  2. Oreos are a total ripoff of Hydrox, the original cream-filled chocolate cookie, which came out in 1908. Oreos weren’t released until 1912.
  3. Double-Stuf are actually 1.86 times more stuffed than regular Oreos. Do you feel slightly cheated?
  4. To date, Oreo has over 42 million Facebooks followers. In comparison, The New York Times has 13 million.
  5. Oreo’s first crazy flavor was Birthday Cake, released in 2012 for its centennial celebration. Since then, the company releases new flavors quarterly, but our favorites will always be cotton candy and marshmallow crispy.

Coke Just Added Unexpected Soda Flavors Made With Two of Your Favorite Fruits!

Coca-Cola is breaking from tradition with the introduction of two new flavors: Georgia Peach and California Raspberry. Exploring its “artisanal roots,” this is the brand’s first “flavor innovation” since Vanilla Coke in 2002! On the heels of Diet Coke’s new, fruity flavors announced in January, these new Coke flavors are perfect for those who prefer a bubbly soda with an unusual twist. The new drinks are made with peach flavor sourced from peaches grown in Georgia, and raspberry flavor sourced from raspberries grown in California, respectively.

Coca-Cola Georgia Peach and Coca-Cola California Raspberry are available starting now, and you can find them in grocery stores, restaurants, and bars across the country in 12-ounce glass bottle singles or four-packs. The company worked with 9,500 consumers and explored more than 30 flavor options before deciding on these two, so they must be worth the hype.