White Castle is once again doing special
White Castle is once again doing special Valentine’s Day dinners this year…you get your own server and candles! Here’s what last year’s meal looked like (more at Flickr).
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kottke.org posts about food
I wanted to write more about this,
I wanted to write more about this, but I don’t have the throughput right now and the article is 5 days old at this point, so this shorter post will have to do. Michael Pollan, who is doing some of the best food writing out there right now, wrote an article in the most recent NY Times Magazine on how we should be thinking about eating. In it, he blames the rise of nutritionism (the emphasis on the nutrients contained in food rather than the food itself) for our increasingly poor diets. This goes in the must-read pile for sure, if only for the great “silence of the yams” pun. If you absolutely can’t handle the length, skip to the “Beyond Nutritionism” section at the end for Pollan’s rules of thumb for eating, my favorite of which is #5: “Pay more, eat less.”
Update: Meg summarizes Pollan’s rules of thumb with some notes of her own.
British celebrity chef Gordon Ramsay had high
British celebrity chef Gordon Ramsay had high hopes for his new restaurant in NYC, but it garnered only two stars from the New York Times on Thursday in a review that called the restaurant cautious, polite, predictable, and timid. NYC food site Eater reports that copies of the NY Times distributed at the hotel in which Ramsay’s restaurant is located had the Dining section, and therefore the disappointing review, removed from them.
Formulas for writing reviews of music, restaurants,
Formulas for writing reviews of music, restaurants, and boutique clothing stores (???). “What the a lacked in x, the b made up for in y. Where a = a menu item, x = a characteristic often used in conjunction with fast cars, b = a menu item, and y = an adjective generally used by Victorian novelists to describe a young woman.” (via airbag)
Dumb interface, but here are some neat
Dumb interface, but here are some neat maps of global fish catch locations, mostly tuna. For example, on these maps you can see the dramatic increase of purse seine fishing from 1964-1998. (thx, spencer)
Is it worth paying $700 for a bottle
Is it worth paying $700 for a bottle of wine? Well worth it, says Slate’s wine columnist, for the right bottle. “My father took a sniff of his glass, and he immediately registered a look of shock that called to mind the expression on Michael Spinks’ face when Mike Tyson first landed a glove on him in their 1988 title fight. Unlike Spinks, however, my father managed to remain upright. I took a sip of the wine and quickly pronounced the same verdict I had rendered 20 months earlier: ‘Holy shit.’”
An update on Bryant Simon, the fellow
An update on Bryant Simon, the fellow who’s studying Starbucks from around the world in order to write a book about the company. An observation from Britain: “Starbucks is dirtier in Britain. Americans have been taught to do part of the labour, and they clean up after themselves. In the US, part of Starbucks’ appeal is its cleanness.” 2006 New Yorker piece about Simon and his Temple University page. (via bb)
Steven Shapin reviews the history of vegetarianism,
Steven Shapin reviews the history of vegetarianism, from Pythagoras to Hitler to organic Zambian green beans. “Recent epidemiological studies suggest that adult vegetarians tend to have lower blood pressure, lower cholesterol levels, lower rates of obesity, and, more controversially, higher childhood I.Q.s — though vegans tend to have lower I.Q.s than their carnivorous peers, and the nature of the links between vegetarianism, health, and I.Q. is unclear.”
Is Food Network doing subliminal advertising during
Is Food Network doing subliminal advertising during its shows? This video shows a McDonald’s ad that was displayed for only one frame during a recent episode of Iron Chef America. (via the grumpiest)
Update: Additional information from my inbox: “Thank you for pointing out that Food Network one frame commercial! They do this _all the time_ and the technique was driving me batty: not only is it annoying, I didn’t know if anybody noticed/cared. There is at least one other channel (either HGTV or TLC) that does that exact same thing.” (thx, alex)
Update: Michael Buffington writes: “You sure the single frame ad isn’t a case of local market cable ads getting dropped onto the national feed? When I had cable, I’d see this all the time. A single frame for some well known brand suddenly hijacked by Cal Worthington and his 500 used cars.”
Interview with Jill Youse, who started the
Interview with Jill Youse, who started the International Breast Milk Project because she has excess breast milk that she wanted to donate to African babies in need. “Breast milk has this fascinating aspect to it. It’s not something you look at in your freezer and say, ‘Mmmm, boy, I’m hungry.’ It’s kind of gross, but it’s also kind of cool, and there’s this element of pride to it. It’s got this ick factor and this awe factor. So I had my baby and I had my breast milk, and I thought that donating seemed like an easy thing that I could do.”
Why is meat the most shoplifted item
Why is meat the most shoplifted item in America? “So, more innovation is required in the battle against meatlifting. Meat-sniffing dogs pop to mind, though some shoppers might object to having a Doberman nosing around their crotches in search of stolen steaks. But you know what they say about civil liberties in a time of crisis.” That must have been a fun article to write.
Tremble funnyman Todd Levin dons the Non-Expert’s
Tremble funnyman Todd Levin dons the Non-Expert’s hat over at The Morning News to explain how to buy wine. “FANCY SERIF FONT + PARCHMENT LABEL + SOMETHING YOU KIND OF REMEMBERED FROM THE MOVIE SIDEWAYS + $12-$16 PRICE TAG = SUCCESS”
From the June 2000 Esquire, what Julia Child
From the June 2000 Esquire, what Julia Child has learned. “There is nothing worse than grilled vegetables.” (via ag)
How the newspaper gets made: 1. The Washington
How the newspaper gets made: 1. The Washington Post runs an article on Dec 24, 2006 about how the New Yorker picks its cartoons, which article mentions in passing that several of the magazine’s cartoonists gather weekly at a Manhattan restaurant. 2. Three weeks go by. 3. The NY Times publishes a piece profiling said weekly gathering of the cartoonists at the Manhattan restaurant.
Profile of “radical chef” David Chang and
Profile of “radical chef” David Chang and his restaurants, Momofuku Noodle Bar (one of my favorite restaurants) and Momofuku Ssam Bar, an Asian version of Chipotle. After a vegetarian customer threatened to sue Chang for not offering vegetarian broth, he took all but one of the veggie options off the menu. “We added pork to just about everything[…] Fuck it, let’s just cook what we want.”
Whole Foods’ stock is going down, but
Whole Foods’ stock is going down, but maybe it shouldn’t be. “The whole idea of good food and gourmet eating has begun to transcend the PBS-store bag toter.”
Food manufacturers are greenwashing their packaging, using
Food manufacturers are greenwashing their packaging, using homey organic colors and themes to sell food that isn’t even necessarily organic or healthy. “Start with a gentle image of a field or a farm to suggest an ample harvest gathered by an honest, hard-working family. To that end, strangely oversize vegetables or fruits are good. If they are dew-kissed and nestled in a basket, all the better. A little red tractor is O.K. Pesticide tanks and rows of immigrant farm laborers bent over in the hot sun are not.”
Shopsin’s, who closed their beloved eatery in
Shopsin’s, who closed their beloved eatery in the West Village last month, has updated their web site with plans to open in a stall at the Essex Street Market on the Lower East Side. (thx, janelle)
Top 100 wines of 2006 according to Wine Spectator. (via lists 2006)
Top 100 wines of 2006 according to Wine Spectator. (via lists 2006)
Quirky West Village eatery Shopsin’s finally closes
Quirky West Village eatery Shopsin’s finally closes for good. Once more, with feeling: the Shopsin’s menu and Calvin Trillin’s classic piece about the restaurant in the NYer.
Update: James Felder wrote a nice remembrance of eating at Shopsin’s on its final day for Serious Eats. (thx, adam)
TSA travel tip: cheesecake is not a
TSA travel tip: cheesecake is not a gel. “So, as you’re traveling for the holidays, if you should feel the urge to surprise a loved one with a piece of cheesecake or some other gelatinous food product and are questioned by the TSA, make sure you remind them about the ‘LaGuardia Cheesecake Precedent of October 2006’ and claim your right to bring that cheesecake on the plane with you.” Consider this a companion piece to the security theater article from earlier in the week.
“Pizza upskirt” is the term for a
“Pizza upskirt” is the term for a from-underneath-the-crust photo of a slice of pizza. Example. Does that make this a hamburger down blouse?
The year in errors
Every year, Regret the Error1 publishes a roundup of the year’s media errors and corrections. I didn’t think anything could beat these corrections from the 2005 list:
Norma Adams-Wade’s June 15 column incorrectly called Mary Ann Thompson-Frenk a socialist. She is a socialite.
The Denver Daily News would like to offer a sincere apology for a typo in Wednesday’s Town Talk regarding New Jersey’s proposal to ban smoking in automobiles. It was not the author’s intention to call New Jersey ‘Jew Jersey.’
but the 2006 collection is a strong one. Here are some of my favorites:
A correction in this column Thursday about a June 14 Taste section recipe for French coconut pie incorrectly suggested that the recipe called for a pint of vodka.
In Wednesday’s Taste section, a Washington Post recipe on Page F7 included an incorrect cooking time for carbonada (braised beef with onions and red wine). The dish should be cooked for 2 1/2 hours, not 10 to 20 minutes.
Because of an editing error, a recipe last Wednesday for meatballs with an article about foods to serve during the Super Bowl misstated the amount of chipotle chilies in adobo to be used. It is one or two canned chilies, not one or two cans.
A story in the July 24 edition of the Sentinel & Enterprise incorrectly spelled Sheri Normandin’s name. Also, Bobby Kincaid is not a quadriplegic.
The regional court in Duesseldorf ordered the weekly WirtschaftsWoche to print a correction to an article that claimed Piech wore “garish ties with hunting motifs” and did not know the exact number of his children from various marriages, a court spokesman said. The magazine, owned by the Handelsblatt group, had published a picture of Piech wearing a tie with a picture of a man with a gun and an elephant. It quoted Piech as saying in an interview that he had sired “about a dozen children. The exact number is not known”. The court accepted Piech’s argument that his comment had been meant ironically and that the motif on his tie was not a hunting motif…
Mr Wakefield is not and never has been a member of the Communist Party. The error is regretted.
In a March 17 story about protests planned against the Iraq war, The Associated Press erroneously identified Jeremy Straughn as a political socialist at Purdue University. He is a political sociologist.
She’s got the patent resume of somebody that has serious skill. She loves football. She’s African-American, which would kind of be a big coon. A big coon. Oh my God. I am totally, totally, totally, totally, totally sorry for that. [He meant “coup”.]
Recent articles in this column may have given the impression that Mr Sven Goran Eriksson was a greedy, useless, incompetent fool. This was a misunderstanding. Mr Eriksson is in fact a footballing genius. We are happy to make this clear.
I especially like the recipe ones…just the thought of some unsuspecting reader eating her meatballs with all those chilies or the fellow debating whether he should serve his obviously raw braised beef to the rest of his family. Be sure to check out the whole list.
[1] When I first posted this, I misspelled “Regret” as “Reget”. (No, really!) I deeply regret the error. (thx, mauayan)↩
How one man (and his multimillion dollar
How one man (and his multimillion dollar business) went up against the entrenched system of US milk price controls and lost. Yay, American politics!
Upscale retailer Barney’s is selling cans of
Upscale retailer Barney’s is selling cans of Campbell’s Tomato Soup with Andy Warhol labels. 4 cans for $48.
Frozen beer tricks
I learned something terrific yesterday: if you take a really cold but still liquid beer out of the freezer and open it, the beer will freeze within seconds. The freezing trick also works if instead of opening the beer, you give the unopened bottle a sharp rap. The reasons I’ve found online for why the trick works varies slightly for the two cases. According to Daryl Taylor’s site for science teachers, opening the bottle changes the pressure in the bottle and thus lowers the temperature:
The sealed bottle’s envoronment has a specific volume, pressure, and temperature. By changing one, you are necessarily affecting the others. The chilled liquid has a smaller temperature, esentially the same volume, thus a smaller smaler pressure. This is, of cousre, according to the basic gas-law, PVNERT. Better known as PV=nRT. Even though the internal pressure has decreased, it is still far greater than the pressure outside the container, namely one atmosphere. Upon opening, the pressure inside drastically plunges as it tries to equalize with the atmosphere. This rapid decrease in P corresponds to a rapid decrease in T, since the V is essentially the same. This rapid drop in temperature of a liquid that is NEAR freezing actually plunges the liquid into a frozen state.
Not sure I completely buy this…does the ideal gas law work for liquids? I can see that the small amount of gas in the neck of the bottle would decrease in pressure and thus decrease in temperature and that might be enough to spur the liquid into freezing. For a better answer for both cases, I consulted the internet’s all-seeing oracle, Ask Metafilter. This comment gives a succinct answer:
The beer is below the freezing temperature, but there is not enough contamination for the ice to form. The bubbles of carbon dioxide released when the bottle is hit act as nuclei for ice crystal growth in the supercooled beer. Same thing happens in reverse when water is microwaved in a smooth container but won’t boil until hit.
This more scientific discussion of unfreezable water provides more evidence of what may be going on: supercooling effects, the carbon dioxide in solution hindering freezing (osmotic depression of freezing point), and hydration factors. Anyway, wicked cool! Supercooled beer!
Update: If you require visual proof, check out these two videos of beer freezing after it’s been opened. Here’s a video with water…so fast! (via digg)
The best and worst restaurant trends in
The best and worst restaurant trends in NYC for 2006. Among the worst, Mexican: “Zero progress on one of the most misunderstood and untapped cuisines in NYC.”
The Google 15
the fifteen pounds that new Google employees supposedly gain in their first year at Google from gorging on the omnipresent free food.
Meg reports some sad news that I
Meg reports some sad news that I already suspected: Hellmann’s Mayonnaise has changed its recipe. I’m a bit of a sandwich and mayonnaise fanatic, so when something started tasting a little off with the new jar, I figured something was up. Tastes like they added a little mustard to me.
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