You Can Buy Norwegian Salmon Fillets From Vending Machines in Singapore

phasinphoto/iStock via Getty Images
phasinphoto/iStock via Getty Images

Singapore is known for its diverse food offerings. Whether you want a Michelin-starred meal from a food court stall or a $2 million dining experience, the southeast Asian city-state has options. But even in Singapore's unique culinary scene, these vending machines stand out. As Atlas Obscura reports, the valuables inside the so-called "ATMs" are frozen salmon fillets from Norway.

The first of the salmon ATMs appeared in the Wisteria shopping mall in January 2019, and there are dozens of them located throughout Singapore today. The automated machines are a way for the company Norwegian Salmon Pte Ltd to sell its products at a lower price. There's no cashier or even a storefront standing between customers and their salmon: With these expenses taken out of the equation, a single fillet costs just US$4.25.

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To foreigners, Singapore may seem like an odd location for a Scandinavian salmon ATM, but it was a no-brainer for the folks at Norwegian Salmon. Singaporeans love salmon, and they're also used to vending machines dispensing items that go beyond your typical candy bar. Consumers can buy crab, ice cream, and even jewelry from vending machines in the city.

The Norwegian salmon ATMs run 24 hours a day, seven days a week, and are now operating in 61 locations. If you ever find yourself in Singapore with a late-night fish craving, make sure you have a card on you: The machine's don't accept cash.

[h/t Atlas Obscura]

What's the Difference Between Stuffing and Dressing?


For carbohydrate lovers, nothing completes a Thanksgiving meal quite like stuffing—shovelfuls of bread, celery, mushrooms, and other ingredients that complement all of that turkey protein.

Some people don’t say stuffing, though. They say dressing. In these calamitous times, knowing how to properly refer to the giant glob of insulin-spiking bread seems necessary. So what's the difference?

Let’s dismiss one theory off the bat: Dressing and stuffing do not correlate with how the side dish is prepared. A turkey can be stuffed with dressing, and stuffing can be served in a casserole dish. Whether it’s ever seen the inside of a bird is irrelevant, and anyone who tells you otherwise is wrong and should be met with suspicion, if not outright derision.

The terms are actually separated due to regional dialects. Dressing seems to be the favored descriptor for southern states like Mississippi, Tennessee, South Carolina, and Georgia, while stuffing is preferred by Maine, New York, and other northern areas. (Some parts of Pennsylvania call it filling, which is a bit too on the nose, but to each their own.)

If stuffing stemmed from the common practice of filling a turkey with carbs, why the division? According to HuffPost, it may have been because Southerners considered the word stuffing impolite, and therefore never embraced it.

While you should experience no material difference in asking for stuffing or dressing, when visiting relatives it might be helpful to keep to their regionally-preferred word to avoid confusion. Enjoy stuffing yourselves.

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The Reason You Should Never Rinse a Turkey

jax10289/iStock via Getty Images
jax10289/iStock via Getty Images

There are many misconceptions surrounding your Thanksgiving turkey, but none is more dangerous than the turkey-washing myth. Raw poultry can contain dangerous microbes like Salmonella, and it's not uncommon for home cooks to rinse their meat under cool water in an effort to wash away these pathogens. The intention may be admirable, but this is a worse turkey sin than overcooking your bird or carving it before letting it rest. According to AOL, rinsing a raw turkey with water is more likely to make you and your dinner guests sick than not cleaning it at all.

When you wash a turkey in the sink, there's no guarantee that all of the nasty stuff on the outside of it is going down the drain. In fact, the only thing rinsing does is spread potentially harmful microbes around. In addition to getting bacteria on you hands and clothes, rinsing can contaminate countertops, sink handles, and even the surrounding air.

There are three main ways to lower your chances of contracting Salmonella when dealing with raw turkey: Thaw your bird in the fridge, minimize contact with it before it goes into the oven, and give it plenty of time to cook once it's in there. For the second part, that means setting aside time to pat your turkey dry, remove the excess fat and skin, and season it without handling anything else. To reduce the risk of cross-contamination, wash your hands frequently and wash the plates, knives, and other tools that touched the turkey before using them again. You should also cook your stuffing outside the turkey rather than shoving it inside the cavity and creating a Salmonella bomb.

Once the safety aspect is taken care of, you can focus on making your turkey taste as delicious as possible. Here are some tips from professional chefs on making your starring dish shine this Thanksgiving.

[h/t AOL]