Megnut redesigns and refocuses full-time on food.
Megnut redesigns and refocuses full-time on food. I helped with the design and I can’t wait to see how the site evolves over the next few months as Meg finds her stride.
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Trailer for Fast Food Nation, based on
Trailer for Fast Food Nation, based on the book by Eric Schlosser.
Cork’d is a community for wine lovers
Cork’d is a community for wine lovers that lets you catalog what’s in your wine collection, what your friends are drinking, and discover what you should be drinking. (It’s a little like Flickr or del.icio.us for wine.)
Dammit, today is Skip Lunch, Fight Hunger
Dammit, today is Skip Lunch, Fight Hunger day and I unknowingly made lunch plans several days ago. I’m skipping lunch tomorrow instead. I’ve had problems with this in the past as well.
Google Maps + Fast Food shows all the
Google Maps + Fast Food shows all the the McDonald’s, Burger Kings, Wendy’s, and Jack in the Boxes in the US on a scrollable, zoomable map. Here’s lower Manhattan + parts of Brooklyn and New Jersey. (Alternate plurals of Jack in the Box: Jacks in the Box or Jack in the Boxen?)
With Wal-Mart selling more organic and Whole
With Wal-Mart selling more organic and Whole Foods expanding like crazy, organic foods are moving from the counterculture to “bean-counter culture”.
Quirky Manhattan eatery Shopsin’s not moving to
Quirky Manhattan eatery Shopsin’s not moving to Brooklyn as previously reported.
Wired magazine reports on the revolutionary food
Wired magazine reports on the revolutionary food and strange equipment (antigriddle!) used by chef Grant Achatz in the kitchen at Alinea. “The technology allows us to get to the essence of food. It allows you to be more true with flavor, not less true.”
Typographica reports on a food + typography event
Typographica reports on a food + typography event going on in San Francisco today on cookbook design. Someone do a similar event in NYC, please.
Science blog Cocktail Party Physics has a
Science blog Cocktail Party Physics has a list of “physics cocktails” in the sidebar (scroll down a bit). The Black Hole is “so called because after one of these, you have already passed the event horizon of inebriation.” Boy, am I a huge sucker for physics puns.
Cheese by Hand is a project by
Cheese by Hand is a project by Michael Claypool and Sasha Davies to “capture the experience of cheesemakers around the country, in their own voices, and share them with consumers and cheese fans everywhere”. Jasper Hill Farms cheese = great; audio about JHF approach to cheese, even better. (via megnut, who, if you haven’t noticed, is blogging up a storm about food lately)
Taste of Chinatown tomorrow (4/22) in NYC. Taste
Taste of Chinatown tomorrow (4/22) in NYC. Taste a variety of Chinese food for not so much money.
Bouchon Bakery has dog biscuits with foie
Bouchon Bakery has dog biscuits with foie gras and bacon in them. Taste test verdict? “Not good for humans. Good for spoiled dogs.”
Long, varied, and interesting recap from a
Long, varied, and interesting recap from a participant at the 2006 United States Barista Championship. The drink he prepared for the competition (scroll to the bottom for the recipe) was called Coffee and a Cigar, a coffee drink with tobacco in it. “The tray never touches the table - ever. That’s just a faux pas that I think should result in immediate disqualification. What reason is there to place your dirty tray bottom on your clean table? None.”
Because of their Dollar Menu (which doesn’t
Because of their Dollar Menu (which doesn’t feature any of their recently added healthy menu items), sales at McDonald’s have risen sharply over the last three years. In the article, a McDonald’s rep calls the Egg McMuffin “a very nutritious sandwich”. I like me some McMuffin, but if you look at its nutrition info (22% of your daily saturated fat and 77% of your daily cholesterol…and a McMuffin isn’t that big), it’s hard to imagine the circumstances under which you could call it “very nutritious”.
eGullet has serveral publicly available online classes
eGullet has serveral publicly available online classes you can take, including this one on wine tasting. Looks like a great resource.
Ed Levine gets served a hot dog
Ed Levine gets served a hot dog at Per Se. “I’m quite sure this was the first time Thomas Keller ever served anyone a hot dog in one of his restaurants.” Let’s see if this works…I totally want a hot dog next time I’m at Per Se. (via the eater)
L is for green peppers
At lunch today, I ordered the pizza of the day, a BLT pizza. When it arrived, it was completely missing the L and had green peppers on it instead (which was apparently how it was supposed to be). That got us joking about how the restaurant just tosses random ingredients in their dishes and we amused ourselves for (probably) far too long by coming up with different not-so-tasty combinations.
We ordered the apple crisp for dessert (me: “I love apple crisp”) and digging in upon its arrival, we discovered that half of the apples were actually peaches. (WTF?) Then the waiter showed up with an iced tea instead of Jonah’s espresso — an actual mistake this time, they were for another table — but the damage was done and I was spraying apple/peach crisp/cobbler all over the place from laughing so hard about our meal from the Random Cafe.
McGriddle Fan Fiction group on LiveJournal. “Keep
McGriddle Fan Fiction group on LiveJournal. “Keep it focused on breakfast products. I don’t want to hear about any french fries.” (thanks, thirteen) -dj
A list of the world’s 50 best restaurants
A list of the world’s 50 best restaurants for 2006, compiled by Restaurant magazine. Here are the winners from previous years.
Michael Pollan’s The Omnivore’s Dilemma is now
Michael Pollan’s The Omnivore’s Dilemma is now out. Here’s a NY Times piece about Pollan hunting for wild boar that uses material from the book. I loved The Botany of Desire.
Shopsin’s is moving to Brooklyn. Wonder at
Shopsin’s is moving to Brooklyn. Wonder at the marvelous information design of Shopsin’s menu or read Calvin Trillin’s outing of the restaurant in the New Yorker.
Mexican Coke is growing in popularity
Mexican Coke is growing in popularity in the US, despite Coca-Cola’s insistence that it’s the same product. (And for the record, it does taste different and better because of the real sugar used.)
Bruni reviews Shake Shack
While not exactly a starred review, Bruni ruminates on the Shake Shack in his blog and is also on a more general burger warpath.
Influential wine critic Robert Parker gave 90 to 91
Influential wine critic Robert Parker gave 90 to 91 points (out of 100) to a wine made by porn star Savanna Samson, denoting it as “an outstanding wine of exceptional complexity and character”. I’ll leave you to make your own jokes about the wine’s “great body” and “long legs”.
Opening day at Shake Shack
I did some important investigatory journalism today: burgers at the Shake Shack on opening day. Journalism has never been so delicious.
Why is bread in Paris better than
Why is bread in Paris better than that in the US? Good discussion in the comments.
PDF of the 2006 James Beard Award Nominees.
PDF of the 2006 James Beard Award Nominees. Dan Barber is up for best NYC chef.
Speaking of wine blogs, Wine Library has
Speaking of wine blogs, Wine Library has a video blog about wine. Not sure about the spit bucket thing on camera tho… (thx, erik)
The Pour is a wine blog by
The Pour is a wine blog by the NY Times wine guy, Eric Asimov. Asimov joins Frank Bruni on the food and bev blogging front for the Times. The Pour includes a list of links to other wine blogs and resources as well. Nicely done.
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