kottke.org posts about food
For the Slice pizza blog, Adam Kuban lays down some serious-but-succinct NYC pizza literacy.
One thing you might not be familiar with is the fact that some NYC pizzerias use anthracite coal to cook their pizzas. (Then again, I know that Brooklyn-based Grimaldi’s has made inroads into Texas, so maybe you do know coal-fired pizza.) Pizza geeks have long been into coal-fired pizzas. The ovens cook at a hot-enough temperature that a skilled pizzamaker can create an amazing crust that is both crisp and chewy at the same time and that is not dried out and tough. Also, the way that most of these old-school coal-oven places make the pizza, they just sort of know how to make a nice balanced pie, one that doesn’t go too heavy on the sauce or pile on too much cheese.
Take five minutes to read this and you’ll be talking NYC pizza like an expert.
Art of the Menu is a new collection of well-designed menus by the folks who bring you Brand New. Two of the most interesting menus I’ve run across are Shopsins’ (the design of which I wrote about several years ago) and Alinea’s (the menu is an infographic).
Punchfork is a recipe aggregator that does ranks and rates recipes from popular food sites around the web. I really like the visual layout of the recipes; the site has a nice feel all around.
Charlie Ayers, former executive chef for Google, once worked alongside a former cook for Elvis Presley and that cook gave him his special recipe for fried chicken. Ayers says it’s “the best southern fried chicken I [have] ever tasted”. The recipe uses Google-sized portions…here’s a recipe converter to scale it down.
The Economist has updated their Big Mac Index, a “fun” measure of how purchasing power varies from country to country.
It is based on the theory of purchasing-power parity (PPP), the notion that in the long run exchange rates should move towards the rate that would equalise the prices of a basket of goods and services around the world. At market exchange rates, a burger is 44% cheaper in China than in America. In other words, the raw Big Mac index suggests that the yuan is 44% undervalued against the dollar. But we have long warned that cheap burgers in China do not prove that the yuan is massively undervalued. Average prices should be lower in poor countries than in rich ones because labour costs are lower. The chart above shows a strong positive relationship between the dollar price of a Big Mac and GDP per person.
Of course she did. No word on if my local butcher will be offering cured Gaga flank steak as well.
This is a Japanese dish called odori-don.
A live squid with its head removed is served on top of a bowl of sushi rice, accompanied by sashimi prepared from the head (usually sliced ika (squid) and ika-kimo (squid liver)) as well as other seafood. Seasoned soy sauce is first poured on top of the squid to make it “dance”.
AGHHHH!! Gak! That is just about the freakiest thing I’ve ever seen. Delicious torture! (via mlkshk)
A documentary about El Bulli offers “a rare inside look at some of the world’s most innovative and exciting cooking”.
(thx, aaron)
New York City’s tap water used to taste of fish and cucumbers but now is some of the best tasting water in the country.
A handful of New York Times articles from the same month describe attempts to wipe out the “flavor bug,” which tastes “fishy to some palates and like cucumbers to others,” and “may even have tonic properties” despite its unpalatability. City officials began their efforts by building a bypass to cut out the Kensico reservoir at Valhalla from the New York water supply system. However, as the Times laments later in the month, “that Synura taste again taints water,” with a newly discovered colony in the Ashokan reservoir producing the “most pungent fish-and-cucumber flavor” yet recorded.
In this interview with Francis Lam, Grant Achatz drops some clues as to what the menu at Next might look like in the near future:
Chef Dave is really inspired by a children’s book right now, and our next menu can be entirely built on that. Or we can be an exact replica of another time and place. One menu might be from my memory: My first day at The French Laundry. It comes down to trying to be expressive. You can be expressive with a plate of food, or with the whole concept of a restaurant.
Another menu we’re planning is El Bulli. One course from each year from 1983 to 2003. I’d work with Ferran [Adria] to choose the dishes that he feels are his most significant; I’d need to get him on board with that.
That El Bulli menu? Fucking crazytown. And this is the third or fourth time I’ve heard about the “first day at The French Laundry” menu and every single time my mouth starts watering and my hand reaches for my wallet. (via @kathrynyu)
From The Celebrity Cookbook (1967), Dean Martin’s recipe for hamburgers:
No ice. TV tray. Classy. (via @lettersofnote)
A chef cooks a vegan pad thai dish to a black metal song.
Cut the tofu! Turn the plate! (thx, jay)
At a Boston ice cream shop, the cost of ice cream cone has risen 10% in the last four months. The Boston Globe investigated down the supply chain and detailed where the price increases are coming from.
Ice cream may be a deliciously simple combination of milk, butter, and sugar, but the true cost of an ice cream cone is no simple business calculation. Toscanini’s price tag is part of complex and increasingly interconnected world economy, one that links a dairy farm in the tiny Western Massachusetts town of Colrain to the sprawling neighborhoods of Beijing.
Also of note: pistachio ice cream might be difficult to find this summer because the cost of pistachios has increased sharply in recent months. (via girlhacker)
The Inn at the Crossroads is a blog dedicated to exploring the cuisine of George R.R. Martin’s Fire and Ice book series, from which HBO’s Game of Thrones is adapted.
The Queen took a flagon of sweet plum wine from a passing servant girl and filled Sansa’s cup. “Drink,” she commanded coldly. “Perhaps it will give you courage to deal with truth for a change.”
The major types of wine bottle label include Animals Doing Things, Indie Designer, and the Euro-Trash A-hole.
A rare sighting, the A-Hole label is usually more than a label. Often, the whole bottle is some unique shape. Look! I’m a wine bottle in the shape of a shampoo bottle! Deal with it! Whatever. What to Expect: I wouldn’t know, for I do not condone this sort of behavior. And neither should you.
(via @hodgman)
Newer posts
Older posts
Socials & More