The secret ingredient in Jamba Juice’s “non-dairy
The secret ingredient in Jamba Juice’s “non-dairy blend”? Milk! (via bb)
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kottke.org posts about food
Today is National Peanut Butter and Jelly
Today is National Peanut Butter and Jelly Day and Serious Eats is celebrating by bringing you a whole bunch of PB&J-related stories, including one I sent over about Elvis jetting to Denver for the sole purpose of eating a Fool’s Gold Loaf…an entire hollowed-out loaf of bread crammed with a jar of peanut butter, a jar of jelly, and a pound of bacon. Mmm mmmmm!!
Uncle Ben has been promoted to chairman
Uncle Ben has been promoted to chairman of his rice company. “[The new ads are] asking us to make the leap from Uncle Ben being someone who looks like a butler to overnight being a chairman of the board.” (via designobserver)
Profile of British chef Gordon Ramsey during
Profile of British chef Gordon Ramsey during his effort to open a 4-star restaurant in NYC. Someone should tell this guy he’s in the hospitality business, not an understudy for R. Lee Ermey in Full Metal Jacket.
There are some goldfish in Japan that
There are some goldfish in Japan that live in a functioning deep fat fryer. The frying oil floats above the water where the fish live and as long as they don’t try jumping out of their layer, they’re fine. A nice side effect of this arrangement is that the fish keep the fryer clean, eating whatever food scraps fall from the fryer above. (via cyn-c)
Edible origami cranes made out of wonton
Edible origami cranes made out of wonton wrappers and deep-fried. Includes how-to instructions.
The mid-2000s may be seen in
The mid-2000s may be seen in the future as not such a fantastic time for logo design. One further piece of evidence: the what-were-they-thinking? new design for the Dairy Queen logo. “[The] gold and blue curved swishes [signify] food and treats.” Don’t know about you, but that blue swish make me want to cram ice cream down my treat-hole!
Restaurants are beginning to experiment with smaller
Restaurants are beginning to experiment with smaller portions on their menus, but since portion Supersizing has meant increased profits (and expanding American waistlines) for years, it’s a risky play. “Larger portions are so profitable because food is relatively cheap. On average, food accounts for about a third of the total cost of running a restaurant; such things as labor, equipment, advertising, rent and electricity make up the rest. So while it may cost a restaurant a few pennies to offer 25 percent more French fries, it can raise its prices much more than a few cents. The result is that larger portions are a reliable way to bolster the average check at restaurants.”
What’s in a McDonald’s Chicken McNugget? 56% of
What’s in a McDonald’s Chicken McNugget? 56% of it is corn and a tiny percentage is actually lighter fluid (for freshness!). (via cyn-c)
Update: There are several comments in the above thread that indicate that the chemical sprayed on McNuggets for freshness is not butane (lighter fluid). Also, the 56% corn figure counts meat from corn-fed chickens, for which corn is not a natural food. (thx, demetrice)
An interview with Michael Pollan about The
An interview with Michael Pollan about The Omnivore’s Dilemma. “Whereas every chef in the Bay Area is deeply involved in sourcing their food with great care, and they know all their farmers and they go to farms. You still have many chefs in New York whose focus is on technique, on what happens in the kitchen, not on the farm.”
The nominees for the 2007 Beard Awards were
The nominees for the 2007 Beard Awards were announced this morning. I’m disappointed that Alinea and Grant Achatz aren’t on the list more (Achatz got a lone nomination for best chef in the Great Lakes region) but am happy to see David Chang, Ssam, Thomas Keller, and Wylie Dufresne on the list.
Momofuku Ssam Bar
Taking advantage of a burst steam pipe in our bedroom and the slushy weather, the wife and I finally ventured out to Momofuku Ssäm Bar. Due to the icy sidewalks, the place was less than jam-packed so we were seated immediately. From our seats at the bar, we could see David Chang slicing ham and utilizing the one-for-me-one-for-you plating technique. Hholy Ccrap, what a place!
I could go on and on about the food — it’s some of the best I’ve had in the city — but equally impressive is how the place feels and how fun it is to eat there. The staff seems imported wholesale from one of Danny Meyer’s restaurants…the service is friendly and enthusiastic and genuinely loves when when you’re excited about the food. The music ranged from the Pixies to Metallica to Bob Dylan while we were there and was at just the right volume. The vibe is more relaxed than at the Noodle Bar…the food is less “street” and “on-the-run” so you feel less rushed in your meal. The beverages are a casual and interesting mix; we had a taste of a sparkling Shiraz from The Black Chook…fizzy like champagne and red like, well, red wine. In the opening paragraphs of his recent review of Ssäm Bar, Frank Bruni does a great job capturing what’s so good about the place:
It has also put a greater premium on service, distinguished by attentive young waiters with more knowledge and palpable enthusiasm about the menu than many of their counterparts at more conventionally polished establishments.
And it has emerged as much, much more than the precocious fast-food restaurant it initially was. By bringing sophisticated, inventive cooking and a few high-end grace notes to a setting that discourages even the slightest sense of ceremony, Ssäm Bar answers the desires of a generation of savvy, adventurous diners with little appetite for starchy rituals and stratospheric prices.
They want great food, but they want it to feel more accessible, less effete. They’ll gladly take some style along with it, but not if the tax is too punishing. And that’s what they get at Ssäm Bar, sleek, softly lighted and decidedly unfussy. Most of its roughly 55 seats are at a gleaming dark wood counter that runs the length of the narrow room, though these seats afford more elbow room than exists at the much smaller Noodle Bar.
And ok, a word or two about the food. Is it even Asian? It’s more like food that tastes fantastic and you can eat with chopsticks. I would describe it as truly international food, drawing upon many influences without being obvious about it. And who cares anyway…Chang could put Swedish food on the menu and make it work. I have no real evidence or experience to back this up, but the approach to food at Ssäm seems like a new one to me, a new type of cuisine, an approach that values the tastiness and the end result over regional influence and style1. We’ll see how that prediction works out.
[1] Maybe I like this approach so much because it reminds me of the way in which I edit kottke.org. This isn’t a tech site or a design site or a pop culture site or a news site…I’ll put anything on kottke.org as long as it’s interesting, topic be damned. ↩
Eater doesn’t come right out and say
Eater doesn’t come right out and say it (“note new equipment…”), but I think that when the Shake Shack opens for business on Wednesday, they’ll be distributing those light-up buzzer thingies that vibrate when your food is ready instead of having everyone mill around the window while employees yell things that sound like your name even though it’s not.
Update: Confirmed…the ShackWand will be in full effect. (And psst, rumor has it the Shack opens today, not Wed…)
As this video demonstrates, an 8.5x11 piece
As this video demonstrates, an 8.5x11 piece of paper can be folded into a beer bottle opener. (via clusterflock)
Partial shot of a Waffle House grill
Partial shot of a Waffle House grill cook’s cheat sheet. The placement of various condiments on the plate denote what the cook should be making at any given time.
David Chang of Momofuku and Ssam tells
David Chang of Momofuku and Ssam tells us about the “money piece”, the ticket in the kitchen of a restaurant that gets randomly upgraded to VIP (or soigné) treatment for the evening. Nice idea.
Nice interview with Grant Achatz, owner and
Nice interview with Grant Achatz, owner and chef at Alinea, which many consider to be the best restaurant in America right now.
The folks at Serious Eats are having
The folks at Serious Eats are having some fun with National Pig Day, including posts and videos about pork, ham, bacon, and whatever else you can get off that wonderful, magical animal.
“Stewart Brand has become a heretic to
“Stewart Brand has become a heretic to environmentalism, a movement he helped found, but he doesn’t plan to be isolated for long. He expects that environmentalists will soon share his affection for nuclear power. They’ll lose their fear of population growth and start appreciating sprawling megacities. They’ll stop worrying about “frankenfoods” and embrace genetic engineering.”
The Taste3 conference has put some videos
The Taste3 conference has put some videos from their 2006 conference up on YouTube. All three talks they posted are worth a look: Dan Barber of Blue Hill, global warming and wine, and Bryant Simon on Starbucks.
Photos of baskets and truffles at the
Photos of baskets and truffles at the Lalbenque truffle market in France.
Honeybee populations across the US are falling
Honeybee populations across the US are falling due to a mysterious disease. “Almond crops are immediately vulnerable because they rely on honeybee pollination at this time of year. And the insect decline could potentially affect other crops later in the year, such as apples and blueberries.”
Sometimes that fish on your plate isn’t
Sometimes that fish on your plate isn’t what you ordered. “The alleged grouper at 17 of 24 area restaurants sampled by the investigators was actually another, less desirable species, according to a DNA analysis conducted for the state attorney general’s office and released earlier this month. Asian catfish. Emperor. Painted sweetlips. And twice, types of fish that could not be identified.”
Anthony Bourdain critiques Food Network and some
Anthony Bourdain critiques Food Network and some its stars on Michael Ruhlman’s blog. “SANDRA LEE: Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time. She Must Be Stopped. Her death-dealing can-opening ways will cut a swath of destruction through the world if not contained. I would likely be arrested if I suggested on television that any children watching should promptly go to a wooded area with a gun and harm themselves.” Blogging may well be Bourdain’s natural medium…it suits his vitriolic style.
Finalists for the 2007 version of the annual
Finalists for the 2007 version of the annual competition held by Design Within Reach to design the best chair out of a champagne cork. Check out the finalists from 2004 and the winner from 2006. (DWR’s site has a bit of a permalink problem, so I can’t find contest results from previous years.)
A woman recently went to her butcher
A woman recently went to her butcher and asked for some grass-fed beef. His response: “I don’t think you can feed grass to cows.”
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