North Koreans turn to squid soup to ward against Mers virus

Residents embrace traditional remedies amid doubts over the state health system’s ability to cope with a potential outbreak of virus. Daily NK reports Related: South Korea declares 'war' on Mers virus as death toll rises While the North Korean authorities step up efforts to ward off the Mers outbreak, residents distrustful of the state’s ability to contain the disease are turning to traditional remedies. Continue...

One woman’s quest for healthy beer gets a boost from the lab that birthed the atomic bomb

A scientist at Los Alamos national laboratory is helping Ayla Bystrom-Williams of HoneyMoon Brewing investigate something he can’t fully discuss details of: an alcoholic version of the ancient fermented tea kombuchaLike many scientists at Los Alamos national laboratory, David Fox cannot reveal the full details of his current research. In his case, it’s not a matter of national security. Though the bioengineer works at a site best known as the birthplace of the atomic bomb, he is spending much of this summer analyzing something less hazardous – a special hybrid beer. The fermented beverage under his microscope might have probiotic and other health benefits not normally associated with one of the world’s oldest intoxicants. Continue...

Nigel Slater’s open sandwich recipe

The big sandwich season is upon us: bread piled high with fresh ingredients is substantial and interesting enough to serve as a light lunchCut a ciabatta loaf in half horizontally. Toast the bread on the cut side. Put four heaped tablespoons of good mayonnaise in a mixing bowl, season it with black pepper and with the finely grated zest of a small lemon. Reserve the lemon. Finely slice four large radishes and put them in a mixing bowl. Trim three spring onions, discarding the tough, darker stalks, then cut the rest into small pieces and add to the radishes. Drain 100g of crayfish tails or prawns and roughly chop them. Wash a handful of watercress, discard any tough stalks, then add to the radishes together with a trickle of olive oil and a little sea salt and toss the mixture gently. Cut each half of the ciabatta into two. Spread the lemon mayonnaise over it, then divide the crayfish salad between them. Serves 2. Continue...

My kitchen gallery: Edd Kimber

The baker and food writer on vintage tins, dream kitchens and spreadable sausage.Share the secrets of your kitchen on Instagram by adding #cookkitchenencountersFollow Guardian Cook on Instagram at Guardian_Cook Continue...

I ate Sriracha hot sauce on everything for an entire day

Bananas, porridge, quiche, even sweeties – I smothered them all in the famous chilli-garlic sauce. It started badly, and ended in hot-tongued outrageUrban Dictionary calls it “hipster tabasco”. When it looked as if its Los Angeles factory might be closed as a public nuisance, there were jokes with an air of panic about an international shortage. Sriracha hot sauce, which originated in eastern Thailand, is a mix of garlic, sugar, chillis, vinegar and salt. It may be derided as a modish condiment, but it is extremely tasty, and sparks the kind of devotion that prompts fans of the bright red bottle to buy T-shirts with it on the front and say things like: “Oh, I have it with everything.” Now, you can get a keyring-friendly mini-pack, meaning that it can be on hand at all times. So, I decided to spend a day having it with everything. Continue...