kottke.org posts about food
While he’s working, Karl Ove Knausgaard chews gum and lots of it.
From a purely physiological perspective, chewing something without swallowing is pointless. So is smoking cigarettes, but when you smoke, the cigarette releases stimulating and addictive substances, which explains why fully grown adults suck on them. Gum does not produce any such effects. Its pleasure is more closely related to that of the pacifiers that infants suck on, where the sucking reflex first tricks the body into believing that it is working at getting itself some food, then takes over entirely and turns sucking on something into an activity that is valuable in and of itself. It is obvious, then, that there is something infantile about chewing gum.
I would love to see 4-5 paragraphs about him trying the gum from a pack of 1989 Topps baseball cards for the first time. Just thinking about it makes me gag.
This week-long food diary by author Alissa Nutting (Made for Love) is amazing. Nutting appears to subsist on little more than Red Bull and Cheeto dust. This four-paragraph stretch doesn’t even scratch the surface:
We’re staying in a remote cabin for a few days, getting some R&R between readings for my new novel and work events, so dinner is hot dogs. Two dogs per bun is my preferred meat-to-bun ratio. I was vegetarian and vegan for over 15 years, until a Nathan’s hot dog in Las Vegas sent me into a fatal processed-meat-love spiral that I don’t ever predict recovering from. I love processed meats and prefer hot dogs to steak.
I have a lot of calls to do this morning, so I pour a cold sugar-free Red Bull into a hot large coffee and gulp it. It tastes like lawn fertilizer, but its effectiveness is undeniable.
Breakfast and lunch are snacks between calls, classic red-bag Doritos and Cheetos and (for my health!) Oven-Baked Cheddar & Sour Cream Ruffles. I will eat almost anything coated in orange dust. I feel bad for my internal organs, but also really curious about what they must look like. I’ll donate my body to science when I die; I’m kind of obligated to. How many people get 92 percent of their food from vending machines?
Cheap beer is probably my favorite food, so when I finish my work, I devote the rest of the evening to all the delicious lowbrow northern beers that are hard to find near our home base in Iowa. There’s Grain Belt, which seriously has a blueberry-ghost-syrup aftertaste, and not for craft-brew reasons. I think it just has so much grain that it makes my pancreas hallucinate in a synesthetic way. When insulin dies, my body’s grief is apparently very fruit-flavored. There’s Labatt Blue and Labatt Blue Light (different pleasures), Molson Canadian Lager, Moosehead, and Miller Golden Light, which I purchase in 16-ounce-aluminum-bottle form because it feels the most recreational. For dinner, I pilfer calories each time I go to the fridge for a new cold one: cold cuts, pepperoni, Kraft American-cheese slices with mayo and mustard, and lots of peanuts.
I am genuinely intrigued by the two dogs in a bun thing but American singles with mayo and mustard? Yoloooooo.
Each of the 50 US states made of food and named accordingly, e.g. Arkanslaw, Pretzelvania, Tunassee, Mississippeas. Maps? Food? Language? How many more of my boxes could this project possibly check? Oh, this was a kid’s idea and his dad went over the top in helping him achieve it? CHECK.
Oh, and to teach the kid about capitalism, of course there are t-shirts and posters available.
From Clickhole, a fascinating video essay on one of the most important scientific projects yet undertaken by the human race: solving world hunger by engineering a single massive ear of corn.
Oliver Babish makes videos showing how to prepare dishes from movies and TV shows…like the carbonara from Master of None, the strudel from Inglourious Basterds, and Pulp Fiction’s Big Kahuna Burger. For this installment, Babish makes a number of notable cocktails from movies, including the White Russian from The Big Lebowski, the French 75 from Casablanca, and James Bond’s Vesper Martini.
Maybe I was a little tired this morning when I watched this, but the joke at 1:30 caught me off guard and I laughed like an idiot.
For a promotion in a Canadian store, Ikea developed a series of posters that help you cook dinner. You lay the poster down, place the food directly on it according to the printed directions, and then you fold up the ends to cook it — the posters double as cooking parchment. (via fast company)
Chris Rodley (who is also partially responsible for @MagicRealismBot) is using deep learning (aka artificial intelligence aka machine learning aka what do these things even mean anymore) to cross illustrations of dinosaurs with illustrations of flowers and 19th-century fruit engravings. All your favorites are here: tricherrytops, velocirapple, tree rex, pomme de pterodactyl, frondasaurus, stegosaurose, tuliplodocus. (via @robinsloan)
Environmentalist and entrepreneur Paul Hawken has edited a book called Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming which lists “the 100 most substantive solutions to reverse global warming, based on meticulous research by leading scientists and policymakers around the world”.
In the face of widespread fear and apathy, an international coalition of researchers, professionals, and scientists have come together to offer a set of realistic and bold solutions to climate change. One hundred techniques and practices are described here-some are well known; some you may have never heard of. They range from clean energy to educating girls in lower-income countries to land use practices that pull carbon out of the air. The solutions exist, are economically viable, and communities throughout the world are currently enacting them with skill and determination. If deployed collectively on a global scale over the next thirty years, they represent a credible path forward, not just to slow the earth’s warming but to reach drawdown, that point in time when greenhouse gases in the atmosphere peak and begin to decline.
On the website for the book, you can browse the solutions in a ranked list. Here are the 10 best solutions (with the total atmospheric reduction in CO2-equivalent emissions in gigatons in parentheses):
1. Refrigerant Management (89.74)
2. Wind Turbines, Onshore (84.60)
3. Reduced Food Waste (70.53)
4. Plant-Rich Diet (66.11)
5. Tropical Forests (61.23)
6. Educating Girls (59.60)
7. Family Planning (59.60)
8. Solar Farms (36.90)
9. Silvopasture (31.19)
10. Rooftop Solar (24.60)
Refrigerant management is about replacing hydro-fluorocarbon coolants with alternatives because HFCs have “1,000 to 9,000 times greater capacity to warm the atmosphere than carbon dioxide”. As a planet, we should be hitting those top 7 solutions hard, particularly when it comes to food. If you look at the top 30 items on the list, 40% of them are related to food.
If, somehow, we could get to a place where we are talking about dealing with climate change not as “saving the planet” (which it isn’t) but as “improving humanity” (which it is), we might actually be able to accomplish something.
For their playful Artisan Brunch project, Kyle Bean, Aaron Tilley, and Lucy-Ruth Hathaway imagined how noted artists like Damian Hirst, Salvador Dali, and Alexander Calder would incorporate the idea of brunch into their art works. Loved this, despite the conspicuous lack of a bloody mary…perhaps a second edition with a Warhol soup can representation of the bloody? (via colossal)
It’s Friiiiiiiday! It’s time for — *fanfare* — 15 minutes of cooking tips and tricks? Yes, why not? Many of these I’ve seen before (like the sucking egg yolks with a plastic bottle trick), but I literally gasped at the rubber band measuring spoon trick. My current baking soda canister doesn’t have a spoon-scraping ledge (my old one did!) and it drives me a little crazy every time I make the world’s best pancakes. Anything that gets me to delicious pancakes quicker is a win. (via swissmiss, whose friday link pack is always worth a look)
Brian Shaw is the World’s Strongest Man, having won that competition in 2011, 2013, 2015, and 2016. In order to fuel his body through what I’m sure is a grueling training program, Shaw eats 12,000 calories spread across 6 meals a day. This video follows him through a typical day before a hard training session. His initial meal is peanut butter, 8 scrambled eggs, and a bowl of Cinnamon Toast Crunch, which is pretty much just an hors d’oeuvre for Shaw.
This meal, even though it’s eight eggs and all that, it doesn’t seem to really fill me up. I get through it pretty quickly and then I’m hungry again.
How much Coca-Cola do you have to drink to go through severe withdrawal symptoms for weeks when you go cold turkey? Find out in Coke Habit, a short animation about a delicious childhood treat that got out of hand.
The Summer after 10th grade Mike spent two solid weeks with horrible horrible migraines, dizziness, blind spots and tunnel vision — he didn’t know what it was… This is the story of his Coke Habit.
From TED-ed and tea expert Shunan Teng, a short video on the history of tea, from its invention in China to its role in globalization.
Our history of tea begins with the legend of the “divine famer” Shen Nong who is credited in many ancient Chinese texts with various agricultural accomplishments. However, some scholars of ancient China now believe Shen Nong might in fact originally have referred to a group of people, living within China and utilizing particularly advanced agricultural techniques for the era. Over time this people’s knowledge of farming was canonized in the form of legends about a divine farmer who shared their name, and whose fame ultimately eclipsed their own.
The small coastal Japanese town of Yuasa is known as the birthplace of soy sauce. Fermented sauces made using soybeans had been around for centuries in China, but a Buddhist monk who settled in Japan in the 13th century started making soy sauce “as we know it”.
Using the abundance of clear, spring water from the town of Yuasa he began producing a type of miso that he had learned about on his travels that had been used to preserve vegetables. A byproduct from this process — a liquid that collected in the barrels of the miso paste — was soy sauce.
More than 750 years later, factories in Yuasa still produce soy sauce using traditional methods.
Big news around these parts: the Shake Shack is coming out with their first cookbook next week. Shake Shack: Recipes & Stories details how the Shake Shack came about and spills the beans with recipes for almost all of the food, burgers, chicken sandwiches, and fries included. According to Eater, the recipes have been tweaked for the home cook:
Rosati shares almost all of the company’s recipes, though unfortunately he isn’t giving away any real secrets here. The processes have been adapted for the home cook, and Garutti told Eater that only “six people” in the world know the real recipe for Shake Shack’s signature sauce.
The recipe in the book for Shack sauce is a mixture of Hellman’s, Dijon, Heinz, pickle juice, salt, and pepper. “We make our own from scratch,” Garutti says, but when he and Rosati first started testing recipes for the book they came to the conclusion that these weren’t recipes “most people would want to make at home,” because they were labor-intensive, “messy,” and time-consuming.
Immediate pre-order. See also Kenji’s Fake Shack burger recipe.
Update: Here’s the recipe for the ShackBurger and sauce from the book. The ShackSauce recipe includes “¼ teaspoon kosher dill pickling brine”, which is also the secret ingredient in my homemade tuna salad.
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