After a lengthy stare down, the maitre d’ shows you to your table. Once seated, you must adhere to two conditions: you will cook your own meal with your own ingredients, and no photography. If you refuse these terms, you will be warned that a crushing defeat will soon be brought down upon your soul. Don’t give in, though; stick to your guns (to coin a phrase), and ask calmly for a menu. But don’t press your luck by asking for water. This is very important.
The Cove is a 2009 documentary film documenting the annual killing of more than 2,500 dolphins in a cove at Taiji, Wakayama in Japan. The film was directed by former National Geographic photographer Louis Psihoyos, and was filmed secretly during 2007 using underwater microphones and high-definition cameras disguised as rocks.
Inspired by the Steve Ward Diet, an iPhone developer wrote Bang Bang Diet to help you “diet like a robot”. Again, here are the rules:
You plot your desired weight on a desired date towards the right side, making sure that you’ve left the correct number of lines in between (one per day). You draw a line from the current weight/date to the desired weight/date. Every morning you weigh yourself and plot the result. If the point is below the line, you eat whatever you want all day. If the point is above the line, you eat nothing but broccoli or some other low-calorie food.
The app takes care of the plot for you and tells you either to “Eat Normal” or “Eat Light” on any particular day. Only $1.99 at the App Store.
Update: The folks behind Bang Bang Diet have cleverly applied the same idea to budgeting with their Simple Budget app…the app tells you to “Spend” or “Don’t Spend” based on how much you’ve already spent for the day.
Under close scrutiny, hardly any of the things we refer to as fruits actually are.
Strawberries, you will be glad to know, are a ‘false fruit’. Which seems reasonable enough. But at this point a small doubt started to grow in my mind… what, actually, then, was a real fruit? Oranges? No, they’re a modified berry. Bananas? Leathery berry. Plums? Drupe — fleshy bit with one stone inside.
Serious Eats made a short documentary (~9 min.) about the Union Square Greenmarket and one of the farmers who brings his goods to the market every week.
You know that image that’s been going around that shows several revisions to the Pepsi logo while the Coca-Cola logo is the same as it’s been since 1885? It tells a compelling story…Pepsi shifting its brand every few years in an attempt to catch up to steady market leader Coca-Cola. But of course it’s bullshit…Armin Vit constructs a more accurate brand timeline that shows many Coca-Cola logos over the years.
The NY Times has named their replacement for outgoing restaurant critic Frank Bruni: current Times editor Sam Sifton. This is good news for me…I look a bit like Sifton; if I’m mistaken for him and incur favorable treatment at restaurants because of it, I won’t complain.
Indeed his response will mirror that of most other people who see this movie. Upon leaving the theater, James said, “That was a really good movie, Dad. (pause) Kind of makes you want to be a vegetarian. (pause) Kind of makes you not want to eat.”
Today the average American spends a mere 27 minutes a day on food preparation (another four minutes cleaning up); that’s less than half the time that we spent cooking and cleaning up when Julia arrived on our television screens. It’s also less than half the time it takes to watch a single episode of “Top Chef” or “Chopped” or “The Next Food Network Star.” What this suggests is that a great many Americans are spending considerably more time watching images of cooking on television than they are cooking themselves — an increasingly archaic activity they will tell you they no longer have the time for.
One of the things that food/cooking shows do — particularly the dump-and-stir programs like Rachael Ray — is to give the viewer the impression that by watching, they have cooked a meal. (Mirror neurons, anyone?) Perhaps that’s a small factor contributing to cooking’s decline in the American home.
Perhaps most striking are the regional differences. “Peach and melon allergy is particularly common in the Mediterranean - in Spain and Greece,” says Fern’andez Rivas. Reports from clinics suggest that Iceland is a hotspot for fish allergy and Switzerland has a higher rate of celeriac allergy than elsewhere.
These regional variations are likely to be due in part to differences in eating habits, causing people to be exposed to different allergens. But that alone cannot explain a pronounced north-south divide in the type of apple allergy people experience. In northern Europe, people react to the uncooked flesh of apples, whereas in the south it’s the skin that sets them off, whether it’s cooked or not. What could be the cause of this strange invisible dividing line that skims across south-west France, cuts through Italy close to Florence, and continues eastwards through the middle of the Black Sea?
Significantly, this line marks the southern limit of the birch tree, a plant whose pollen is one of the causes of hay fever in northern Europe.
From an article by Philip Greenspun illustrating how the web allowed writers to find an audience for things that are too long for magazines yet too short for books, a simple and effective method for dieting developed by Steve Ward.
“All that you need for my diet is graph paper, a ruler, and a pencil,” Steve would explain. “The horizontal axis is time, one line per day. The vertical axis is weight in lbs. You plot your current weight on the left side of the paper. You plot your desired weight on a desired date towards the right side, making sure that you’ve left the correct number of lines in between (one per day). You draw a line from the current weight/date to the desired weight/date. Every morning you weigh yourself and plot the result. If the point is below the line, you eat whatever you want all day. If the point is above the line, you eat nothing but broccoli or some other low-calorie food.”
The resulting graph would look something like this:
Restaurants may be the only place on earth where the last impression is the most important. Admit it: Your opinion can be swayed, or at least rescued, by excellent desserts. Similarly, it’s true for the house, and if you make a strong exit, they’ll remember you next time on the way in. So, in addition to the aforementioned good tip, this means a few things: When you sense the restaurant wants the table back, give it to them (once you’re a Regular, you’ll have the corner booth for as long as you need it). Thank your server by name if he or she is in earshot when you get up to leave.
As noted in the comments, it’s best not to try all of these at once, but this is pretty solid advice.
The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. (“You can never be too careful,” Mr. Tomaras said.) Hydraulic pressure — 60 pounds per square inch — is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero.
But forget how they’re made…how do you pronounce the damn word? The article gives what I would guess is the proper pronounciation of gyro: YEE-ro. I’ve ordered gyros using this pronounciation and have sometimes gotten confused looks in return. Alternate pronounciations that have worked in various situations include YUR-o, GEE-ro, JI-ro, and GUY-ro. The last pronounciation somehow seems the least correct to me but yields the best results. Somehow tzatziki is a lot easier.
The fact that any of the 146 [Cheesecake Factory restaurants] around the country can put out this astonishing variety of food is an impressive work of corporate organization and efficiency.
There will also be one large meal, a free picnic in Central Park where eight chefs will each contribute a dish to what Luc Dubanchet, the founder of Omnivore, calls a “bento box performance.” Then there will be a series of demonstrations at the Alliance Francaise, master classes held by an impressive roster of French and American chefs (the final program is still being decided).
Next, deconstruct everything and separate them into separate plates: french fries, onion rings, fried clams, beef patties, buns, cheese, bacon, and chicken. Using a paper towel, squeeze and dab each bun dry of its oil and ketchup. Then place all the buns on a baking sheet and bake them for ten minutes in a pre-heated oven at 400° F.
Meanwhile, using a food processor, blend the french fries into a pulp with a little water. Do the same with the beef (no water necessary) until it’s ground and moldable. Hand-roll the ground beef into meatballs, then pan-fry them until they start to brown.
Last night I found out about the most amazing load of crap I have ever heard of: breatharianism, a extreme diet whose most dedicated followers claim to subsist on air only. There are a number of variations on this basic theme but perhaps the most colorful breatharian is Wily Brooks. From Wikipedia:
Wiley Brooks is a purported breatharian, and founder of the “Breatharian Institute of America”. He was first introduced to the public in 1980, when he appeared on the TV show That’s Incredible!. Wiley has stopped teaching in recent years, so he can “devote 100% of his time on solving the problem as to why he needed to eat some type of food to keep his physical body alive and allow his light body to manifest completely.” Wiley Brooks believes that he has found “four major deterrents” which prevented him from living without food: “people pollution”, “food pollution”, “air pollution” and “electro pollution”. In 1983 he was allegedly observed leaving a Santa Cruz 7-Eleven with a Slurpee, hot dog and Twinkies.
He told Colors magazine in 2003 that he periodically breaks his fasting with a cheeseburger and a cola, explaining that when he’s surrounded by junk culture and junk food, consuming them adds balance. On his website, Brooks explains that his future followers must first prepare by combining the junk food diet with the meditative incantation of five magic “fifth-dimensional” words which appear on his website. In the “Question and Answer” section of his website, Brooks explains that the “Double Quarter-Pounder with Cheese” meal from McDonald’s possesses a special “base frequency” and that he thus recommends it as occasional food for beginning breatharians. He then goes on to reveal that the secret of Diet Coke is “liquid light”. Prospective disciples are asked after some time on this junk food/magic word preparation to revisit his website in order to test if they can feel the magic.
He further mentions that those interested can call him on his fifth-dimensional phone number in order to get the correct pronunciation of the five magic words. In case the line is busy, prospective recruits are asked to meditate on the five magic words for a few minutes, and then try calling again; he does not explain how anyone can meditate with words they cannot yet pronounce. Brooks’s “institute”, in the past, charged varying fees to prospective clients who wished to learn how to live without food, which ranged from US$15 million to $25 million. These charges have historically been presented as limited time offers exclusively for billionaires, New lower fees have been set to $10,000 with an initial deposit of $2,000.
He wants to consume only air but can’t stop eating McDonald’s hamburgers! Diet Coke is liquid light! My impulse is to say “you just can’t make this stuff up, folks” but that’s obviously not true. Kinda makes you want to start your own completely implausible religion, doesn’t it? (thx, andy)
Global Street Food is an exhibition the various contraptions people use to make and sell food on the street.
“Global Street Food” is dedicated to the fascination with improvised kitchens in public places. Urban fast food stations navigating the contrast between pragmatic dilettantism and complexity in the smallest of spaces. Mike Meiré will be presenting several objects and street kitchens from different parts of the world in the Buckmneister Fuller Dome. An exhibition depicting the sculptural quality of authentic objects and their cultural identity
While many organic dairy farmers who supply big producers have been suffering in the recession, Mr. Hesse says demand for their milk and cream has been growing and that they’d like to start selling in more markets. He’s also thinking about producing yogurt and ice cream.
The minimum investment is $1000 and the notes offer 5-7% interest.
In the future, there will be sommeliers for everything from toothpaste to flip-flops. Today’s example: water.
Take Mahalo Deep Sea Water, at £20 for 71cl, which comes from “a freshwater iceberg that melted thousands of years ago and, being of different temperature and salinity to the sea water around it, sank to become a lake at the bottom of the ocean floor. The water has been collected through a 3000ft pipeline off the shores of Hawaii.” According to the Daily Mail, Mahalo has a “very rounded quality on the palate” and it “would be good with shellfish.”
But for some New Yorkers, a vegetable-filled rooftop is far more conceivable and practical than moving to the country. Novak agrees. “When these farmers go in and lecture these inner city kids about dairy farming in upstate New York, it’s in one ear and out the other. But I can tell them, I have two farms in the city,” and they can take the subway and come help on the weekends.
Keller showcases dishes that can be made every day (and not just for special occasions). Invaluable lessons, secrets, tips and tricks — as well as charming personal anecdotes — accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with bacon and melted onions, and superlative grilled cheese sandwiches, apple fritters, buttermilk biscuits, relishes and pickles, cherry pie — 200 recipes in all.
It’s due November 1. Ruhlman, did you have a hand in this one?
So many of our grandparents were racist, and some of our parents are homophobes. Which of our own closely held beliefs will our own children and grandchildren by appalled by?
That drugs were illegal Eating meat Monogamy (or anti-polygamy) Imprisonment vs. rehabilitation
Attitudes about human treatment of animals is something that will likely change in my lifetime. At some point domestication and consumption will move from something that we do because our ancestors did to something that just doesn’t fit into modern society. In a cultural sense, humans don’t belong to the animal kingdom anymore; we’re not normal predators that need to kill animals to survive. Soon we’ll have the technology to grow enough meat in factories to satisfy even the most hardcore meat-eaters. Once this happens, it will be difficult to justify the continued imprisionment and slaughter of cows, pigs, chickens, and the like simply so that we can eat what we like rather than what we need to survive.
In his spare time, between aerobic eating and the requisite gym time to burn it all off, he has managed to produce a memoir of his lifelong, complicated relationship with food. Recognizing that the book is certain to seriously compromise his ability to be a spy in the land of food, Frank picked this as a natural time to move on. He will be turning in his restaurant-critic credentials when his memoir, “Born Round: the Secret History of a Full-Time Eater,” is published in late August.
Sad to see him go…I liked Bruni as a reviewer. But how long can the Times continue to expect their critics to remain anonymous? Savvy restaurateurs often knew when Bruni was in the house and it remains unclear whether a known reviewer is a biased reviewer.
There have been many funny product reviews posted at Amazon — perhaps the first was John E. Fracisco’s 2000 review of The Story About Ping — but these reviews of a gallon of whole milk are funn…no, wait, I laughed so hard at the reviews that milk came squirting out my nose. (How’s *that* for layered narrative! Bam!)
Science fiction often holds a mirror up to contemporary culture, critiquing its practices, politics, and mores. So, too, with Romulan ale. Because of the United Federation of Planets’ standoff with the Romulan Empire, the drink is illegal within the Federation — much like Cuban cigars are in the U.S. But like the captains of industry of today, captains of starships indulge in this vice.
Oddly, my only complaint is that (somehow) his piece isn’t long enough. Adam, you didn’t even get in to “Tea. Earl Grey. Hot.” (thx, alaina)
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