TIME relationships

Woman Spends Entire Week In KFC After Getting Dumped By Her Boyfriend

Col Harland Sanders founder of Kentucky Fried Chicken
Col. Harland Sanders, founder of Kentucky Fried Chicken. John Olson—The LIFE Images Collection/Getty

"I just wanted some chicken wings."

After getting dumped by her boyfriend, a woman in China realized that only one person could help her in her time of need: Colonel Sanders.

Tan Shen, 26, accidentally on-purpose spent a full week at a 24/7 KFC in Chengdu, calling in sick to work, to mourn the loss of her relationship.

“I hadn’t planned on staying there long, I just wanted some chicken wings,” Tan told Yahoo. “But once I got in there and started eating I decided I needed time to think.”

But is KFC really where you’d want to spend your time of mourning? Are the chicken wings really that good?

After all, Tan herself admits that after a week, “I was getting sick of the taste of chicken, so there was no point in staying there anymore.” (That and local media started showing up to take photos).

Here are some places that might have been better week-long hideaways:

McDonald’s
Find a Play Place and start enjoying the little things in life again.

Walmart
If it’s good enough for a 9-month pregnant woman, as depicted in Where The Heart Is, it should be good enough for the lovesick.

Anthropologie
Just so aesthetically pleasing.

A make-your-own, pay-by-the-pound Fro-Yo shop
Because… cliches.

Maybe then Tan would have looked slightly more upbeat:

TIME Food & Drink

This Exists: A Levitating Gin and Tonic

A bartender may be able to make you a decent gin and tonic, but it takes a mad food scientist who dabbles in mixology to make it levitate

Charlie Harry Francis, a culinary inventor who has brought the world such edible items as zero-calorie mists in flavors like apple pie, lobster and smoked bacon, glowing jellyfish-flavored ice cream, Viagra-flavored frozen desserts, a Popcorn Hairdryer and something called the Soup Washing Machine has turned his attention to making an anti-gravity cocktail.

Francis and his Lick Me I’m Delicious laboratory teamed up with Bristol University ultrasonics expert Bruce Drinkwater to create the floating cocktail and put the Levitron to good use making strong drinks. The machine suspends droplets of very strong alcohol in levitating field formed by supersonic sound waves. (The truly curious can read more here).

Because the droplets simply float in space, there is no glassware necessary to drink the cocktail. Instead, imbibers simply slurp up the floating droplets. Beware, though, a mere four droplets may be enough to get you drunk. “It has to be strong because it is such small quantities of alcohol,” Francis told the Bristol Post.

“So far we have made a levitating gin and tonic at 70 per cent proof and a levitating Bloody Mary cocktail using vodka at 160 per cent proof which will blow your socks off.”
If the cocktails don’t blow your socks off, the machine’s price tag might. It currently costs $48,000 (£30,000) and takes two hours to set up.
TIME Diet/Nutrition

10 Mistakes That Make Cravings Worse

Cupcake choices, Crushcakes Cupcakery and Cafe, Santa Barbara, California
UIG/Getty Images

Cravings—such a dirty word when you’re trying to lose weight or keep it off. No matter what your “I-want-it-now” food is—pizza, burgers, ice cream, cupcakes—you probably wrestle with what you want to do (eat it now!) with what you “should” do (go eat veggies). Unfortunately, it’s true that many of our daily habits actually make cravings more intense and frequent, making healthy decisions harder. That doesn’t mean you can’t do something about it. Learn the 10 biggest mistakes that make cravings even worse to get yours under control.

You skimp on breakfast

Maybe you’re not hungry in the a.m., but eating some calories now can keep cravings at bay later. In one study in the Nutrition Journal, overweight girls who ate a 350-calorie breakfast with at least 13 grams of protein had reduced cravings for sweet and savory foods compared to breakfast skippers. Researchers aren’t exactly sure why, but protein may help stimulate the release of dopamine, a neurochemical involved in the brain’s reward centers that can help manage cravings. A half-cup of cottage cheese, 2 hard-boiled eggs, or a cup of cooked oatmeal with two tablespoons of peanut butter will do the trick.

Your serving is too big

You’ve got a craving for brownies, you’re going to have some, and you’re okay with that. So you take three. Thing is, you probably only needed half, suggests a 2013 study from Cornell University. Research on 104 students found that people who were given small snack-sized portions of chocolate, apple pie, or potato chips reported feeling as satisfied as those presented with larger servings—and they ate 76.8% fewer calories. So take a small serving, eat it and enjoy, and then wait 15 minutes until the yearning for more subsides.

You don’t eat anything

Craving candy? Try eating a bowl of super-sweet sliced strawberries. What about chips? Crunch on salted, in-shell pistachios. Substituting what you’re jonesing for with a similar-tasting healthy equivalent should be enough to satisfy you, says Marisa Moore, RD, a spokesperson for the Academy of Nutrition and Dietetics. “Cravings are short-lived and soon you’ll forget about it but will have helped your health with a good snack. It’s a win-win,” she says. However, if chips—and only chips—will do, count out one serving, eat them slowly, and be done.

You don’t know why you’re craving something

You can’t get your hand out of the bag of cheesy crackers. If you don’t understand why, you can’t do anything about it, says Christine Palumbo, RD, a faculty member of Benedictine University in Lisle, IL. She recommends keeping a cravings journal. It doesn’t have to be anything fancy—just jot down a few notes on your phone. When a craving hits, log your emotions: you’re tired, anxious, stressed, bored. Eventually, you’ll pick out common patterns, and you can deal with the causes head on, rather than trying to eat as a solution.

You don’t pair the food you crave with something healthy

Cravings aren’t all or nothing. You can satisfy your yearning while still eating healthy by pairing a larger portion of healthy foods with a small amount of what you think you want. It works because it makes meals more fun and tasty, but still gives your body the nutrition it needs to function at its best, suggests a Vanderbilt University study. The researchers call it a “vice-virtue bundle.” So here’s how to do it: order the salad with grilled salmon with a side of fries or get a piece of grilled chicken and veggies with a small bowl of mac and cheese. Fill up on the good stuff, and eat a quarter to half a portion of the splurge.

You pile on the guilt

It’s your friend’s birthday and there is cake. If you eat a slice, will you feel joyous or wracked with guilt? Delighting in delicious food rather than feeling shame about eating it may be key. People who said they associated chocolate cake with celebration had more control over their eating habits and had less trouble maintaining and losing weight, reported a 2014 study in the journal Appetite. One reason? Feeling guilty may make you try to ignore your thoughts, a strategy that actually backfires, causing you to obsess over the cake even more.

You try willpower

Straight-up willpower doesn’t always work. “It leads people to feeling like failures when they give in,” says Moore. A winning strategy: distraction. One study found that three minutes spent playing the game Tetris reduced the strength of food cravings better than a control condition where people spent the same amount of time waiting around. A 15-minute walk can also help reduce chocolate cravings, reports a 2013 UK study. Since cravings usually don’t stick around long, you just need to stick it out momentarily.

You keep temptation around

The mental battle between you and the box of cookies in the pantry does not have to be fought every day. “Out of sight, out of mind,” says Moore. “If it’s 10 p.m. and you want a cookie, you’re probably not going to go out and get some,” she says. On the other hand, if they’re staring you in the face every time you open the pantry, it’s all too easy to grab one. If your family insists you keep foods like cookies in the house, at least move them to the back of the pantry. Hide them behind the box of fruit-and-nut bars, so you see those first. And avoid buying crave-worthy snack foods in bulk from warehouse stores, adds Palumbo, since the more you have around, the more you’ll eat.

You’re dieting

You’ve got good intentions: in an effort to eat well, you tell yourself that the doughnut is off limits or the burger is sinful or a “bad” food. But your perception matters. Dieters have more intense and harder-to-resist cravings than non-dieters or people who are just trying to maintain their weight, particularly for their off-limits foods, according to a study published in Appetite. “When you deny yourself foods you love all the time, it will build up and explode, making you more likely to binge,” says Palumbo. Allowing yourself a little something every day, whether you’re looking to lose weight or not, can help take the power away from your cravings

You use Instagram or Pinterest

Gooey grilled cheese. A fudge-topped sundae. Pizza. Food porn is fun to look at, but don’t be shocked when suddenly you’re struck with a desire to run to the nearest Mexican restaurant or gelato store. In a small preliminary study from the University of Southern California, researchers found that images of high-calorie foods spark more activity in the reward areas of the brain than photos of low-cal fare.

There are plenty of health bloggers out there who create delicious-looking-but-nutritious food, so if you can’t resist food porn, at least follow people who post pics of healthy eats. Maybe you’ll be inspired to cook something new tonight.

This article originally appeared on Health.com.

More from Health.com:

 

TIME Science

Could Bacon Stop Nosebleeds?

Doctors have been recognized for using cured pork to stop a 4-year-old's uncontrollable nosebleed

The 2014 Ig Nobel Prize trophy is hoisted high during a performance at the Ig Nobel Prize ceremony at Harvard University, in Cambridge, Mass., Sept. 18, 2014. Charles Krupa / AP

Michigan doctors who used cured pork to stop a nosebleed won a 2014 Ig Nobel prize, awarded by the Annals of Improbable Research magazine at Harvard University for especially imaginative scientific achievements.

Dr. Sonal Saraiya and her team at the Detroit Medical Center decided to try the folk remedy as a “last resort” after failed attempts to stop an uncontrollable nosebleed in a 4-year-old who suffers from Glanzmann thrombasthenia, a rare condition in which blood does not properly clot. They stuffed strips of cured pork into the child’s nostrils twice, and the hemorrhaging ceased.

Why did it work? “There are some clotting factors in the pork,” she said, the Associated Press reports, “and the high level of salt will pull in a lot of fluid from the nose.”

The awards also recognized researchers who explored whether owning a cat is bad for your mental health (it might be), Japanese scientists who studied whether banana peels are actually slippery (they’re not), and Norwegian biologists who set out to discover if people dressed like polar bears could scare reindeers (they can).

TIME Fast Food

Pizza Hut Is Now Selling Giant Cookies Cut Like Pizza

Pizza Hut's Cookie Pizza
Pizza Hut's Cookie Pizza Pizza Hut/Yum!

A new dessert item

Pizza Hut’s menu just got a little sweeter. The pizza chain will begin delivering giant chocolate chip cookies sliced up like their famous pies on Monday.

Pizza Hut teased the new menu item on its Facebook page Sunday night.

The cookie, formally named the “Ultimate Hershey’s Chocolate Chip Cookie” will cost $4.99 with a pizza and $5.99 alone, the Chicago Tribune reports, and serves about 8. On Wenesday, 10% of each cookie’s sale will go to the World Food Programme during a nation-wide “bake sale.”

“Millennials tell us it’s what they want,” Carrie Walsh, chief marketing officer at Pizza Hut, told USA Today of the new pizza cookie. “They like to cap off a great pizza with a great dessert.”

TIME Videos

Watch Gluten-Free People Struggle To Explain What Gluten Is

Jimmy Kimmel asks people in L.A.: what is gluten?

Back in January, Girl Scouts of America announced that in addition to Samoas, Tagalongs and Thin Mints, they were going to offer gluten-free cookies to customers. It is part of a nationwide dietary trend to avoid gluten and foods that traditionally contain gluten like wheat bread, cookies, and pasta.

While some people need to avoid gluten for medical reasons (celiac disease, wheat allergies, etc.), others choose to do so for other health or fitness reasons. TIME labeled the gluten-free movement #2 on its top 10 list of food trends back in 2012 and, as the trend continues, restaurants and food manufacturers are eager to cash in by offering alternatives to gluten-based products. Even Dunkin Donuts — the cathedral for those of us who choose to worship the holy trinity of fat, sugar and gluten — is offering gluten-free baked goods.

But what exactly is gluten?

Hoping to answer that question, Jimmy Kimmel sent a camera crew to a park in Los Angeles to ask people who admit to choosing a gluten-free diet to ask: “What is gluten?”

MORE: NextDraft: How The FDA Defines Gluten-Free and Other Fascinating News on the Web

MORE: Can Frozen Food Companies Make TV Dinners Cool Again?

TIME Food & Drink

Cronut Chef Creates the Waffogato

Dominique Ansel's newest masterpiece: the Waffogato Courtesy Dominique Ansel Bakery

The ice cream waffle doused in warm maple syrup espresso will be available at Dominique Ansel's New York City bakery beginning in May

Dominique Ansel, creator of the infamous cronut, is at it again. And this time, he’s taking on the waffle.

Well, sort of. The New York-based chef has created a waffle made out of ice cream and topped with a maple syrup espresso, which will make its debut at a hunger relief fundraiser in New York City Monday night.

Ansel’s waffogato, a breakfast-themed take on the Italian dessert of ice cream topped with espresso, will be available in his Soho bakery starting May 9. The vanilla ice cream “waffle” is laced with Belgium waffle bits and set in a cup where warm, maple syrup espresso is poured on top. “It’s a little like a milkshake at the end,” Ansel told the Wall Street Journal.

If history tells us anything, it’ll likely spark flocks of New Yorkers and tourists to stand in line for hours for the latest Ansel concoction, much like the waffogato’s predecessor the cronut did. Not even a mouse infestation could dim the hype over the part-donut, part-croissant pastry.

The waffogato could even spawn another underground pastry economy, though that could be tricky logistically—the chef told the Wall Street Journal that his latest creation is best eaten right away.

[WSJ]

TIME Food and Beverage

Everything You Need to Know About Jack Daniel’s and the Fight Over Tennessee Whiskey

A guide to the local booze battle with international ramifications

Jack Daniel’s and George Dickel, the two best known makers of Tennessee Whiskey, are locked in a heated clash over the definition of a seemingly settled matter: What, exactly, constitutes the Volunteer State’s signature hooch? As the Tennessee legislature debates the terms, TIME offers this guide to the booze battle that will have consequences for whiskey drinkers around the world.

So, what’s the fight all about?

Last year, Tennessee lawmakers passed a bill that for the first time codified the process of making Tennessee Whiskey. Among other mandates, it required that anything labeled as such be filtered through maple charcoal and aged in new charred oak barrels. Not coincidentally, that’s the way Jack Daniel’s — by far the biggest producer of Tennessee Whiskey — has been making its spirit since the 1870s.

Unsurprisingly, Brown-Forman, the Louisville-based company that produces Jack Daniel’s, was a fan of the law. Phil Lynch, a Brown-Forman spokesman, says the company pushed the legislature to define the whiskey-making process after seeing a number of new distilleries open across the state in the last few years.

U.K.-based Diageo, which owns George Dickel— the distant second best-selling Tennessee Whiskey — didn’t share Brown-Forman’s enthusiasm and it lobbied the legislature to repeal the state requirements. According to the Associated Press, State Rep. Bill Sanderson introduced the measure to change the law after prodding from Diageo.

But that doesn’t make sense. Isn’t Dickel produced similarly to Jack?

Yes, Dickel is every bit a Tennessee Whiskey as state law currently defines it.

Then why do they want the law overturned?

Depends whom you ask. Diageo says the regulations are unreasonable because they force distillers to conform to a single style, limiting creativity and protecting Jack Daniel’s hold on the market.

“We think that’s unfair to George Dickel and unfair to the distilling industry,” says Barry Becton, Diageo’s senior director of state government relations. “People have made Tennessee Whiskey a certain way but without strict standards for years. Jack Daniel’s just wanted to change the rules to prevent competition.”

Becton argues that the government shouldn’t be in the business of telling distillers how to make their whiskey and says his company, an international liquor behemoth, is waging the fight on behalf of smaller Tennessee distilleries.

That’s mighty generous of them. Is that the only reason?

Not quite. Brown-Forman has been doing very well in the last few years. Its third-quarter profits increased 12% year-over-year, largely due to Jack’s brand recognition and new offerings capitalizing on it like Tennessee Honey and Winter Jack. The Jack Daniel’s brand has seen 10% net sales growth over the last fiscal year as American whiskies have exploded globally and cut into other segments of the spirits market, including Scotch. Diageo, which owns Johnnie Walker Scotch but does not have a large portfolio of American whiskey, is keen to limit Jack’s growth.

“Diminishing Jack Daniel’s overseas strengthens Diageo’s position over there,” says Jeremy Edwards, the lead analyst for IBIS World and an expert in the spirit industry.

What does Jack Daniel’s think of Diageo’s move?

About what you’d expect. “They’re full of crap when they say they’re doing this for the craft distillers,” says Brown-Forman’s Lynch. “Either they have plans with George Dickel to use used barrels or they’re concerned about the explosive growth of American whiskey infringing upon their scotch whiskey around the world, which is making serious inroads.”

What about Tennessee’s growing number of micro-distillers?

They’re divided on the law. Some support the regulations on the grounds that they help maintain a uniform style and identifiable profile for Tennessee Whiskey.

“I want Tennessee to be synonymous with quality, like champagne with France,” says Billy Kaufman, president and CEO of Short Mountain Distillery, which makes moonshine and bourbon. “But that happens only if we all agree to certain ways of making whiskey. We should be building on that tradition.”

Kaufman argues that with so many new distilleries entering the marketplace, there’s the potential for quality to diminish and tarnish the state’s brand in the eyes of whiskey drinkers. The board of the Tennessee Distillers Guild, a group of 11 small distilleries headed by Kaufman, voted on Tuesday to support the current regulations.

But not every booze maker agrees. “It’s a matter of rights,” says Prichard’s Distillery owner Phil Prichard. “Anytime somebody creates a regulation, that takes away a certain amount of freedom.”

Unlike the big Tennessee producers, Prichard doesn’t use charcoal mellowing, and when the regulations were put in place last year, state legislators exempted Prichard’s from the new mandates and allowed him to continue making Tennessee Whiskey the way he’d been distilling it since 1997.

“I should be able to make it the way I believe it should be made,” Prichard says. “Controlling the quality of Tennessee Whiskey by legislation is a fool’s folly. The state legislature isn’t the final arbiter of quality whiskey. The marketplace is.”

What does this all mean for the regulations?

On Tuesday, the Tennessee House State Government Committee heard from distillers on both sides of the issue. Republican State Rep. Bill Sanderson introduced an amendment that would repeal those mandates. The committee adopted the changes with a voice vote but pushed a final vote to next week. The Senate committee is expected to take up the issue next week.

So is this really a fight about big government?

It’s less about politics and more about what people like to drink. The American whiskey market has exploded because it’s been able to experiment with different barrel combinations and various flavors like cinnamon, honey and maple. Stricter regulations about what constitutes Tennessee Whiskey could hamper that innovation.

If passed, the new law would likely define Tennessee Whiskey as any whiskey manufactured, distilled and stored in Tennessee and do away with regulations requiring new charred oak barrels and charcoal mellowing. That could make it easier for new distilleries to get their product to market, branded as Tennessee Whiskey, while allowing for greater experimentation. And those new micro-distilleries could eventually be smart acquisitions for a company like Diageo.

“Bourbon’s adaptability when compared with Scotch [which has its own rigid production laws] is what’s provided the edge in terms of innovation in the last few years and put it in the place to spearhead the growth of the category,” says Spiros Malandrakis, senior alcoholic drinks analyst for Euromonitor. “I think Diageo is very worried. They want a piece of the pie, and innovation plays a role in this. Diageo is probably interested in buying some local distilleries because Scotch has been sitting on its laurels.”

Your browser, Internet Explorer 8 or below, is out of date. It has known security flaws and may not display all features of this and other websites.

Learn how to update your browser