kottke.org posts about food
The big difficulty with sous vide cooking at home is keeping the cooking temperature constant. Traditionally that has meant expensive emersion circulators with built-in heaters, although the price is down to $450 for the Sous-Vide Supreme. If only you could find something that insulated the water so that it stayed at a uniform temperature while cooking…
Enter the $20 beer cooler:
Fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic Ziplock bag, drop it in, and close your beer cooler until your food is cooked.
Oh, and it’ll work on camping trips as well (as long as you take your thermometer along).
Frito-Lay wants to change the shape of the salt they put on their potato chips to increase the surface area exposed to taste buds and therefore decrease the amount of salt needed on each chip.
“Early on in our research, it became apparent that the majority of salt on a snack doesn’t even have time to dissolve in your saliva because you swallow it so rapidly,” explained Mehmood Khan, senior vice president and chief scientific officer and a former Mayo Clinic endocrinologist. A Wall Street Journal story later reported only about 20 percent of the salt on a chip dissolves on the tongue, and the remaining 80 percent is swallowed without contributing to taste.
I’m confused as to why “an understanding of crystal chemistry” is necessary. Why couldn’t they just crush/grind the salt into a fine powder instead? Are the cubic crystals still too big even when crushed?
Despite having no natural enemies and belonging to a species that completely dominates its ecosystem, local IT manager Reggie Atkinson opted to consume the processed corn snack Bugles Monday.
Another bullseye by The Onion.
Moleskine recently introduced a notebook for recipes.
Fully embossed cover, 3 ribbon place markers and double expandable inner pocket. Informative pages: food calendars, food facts, measurements and conversions. 6 theme-based sections to fill in: appetizers, first courses, main dishes, side dishes, desserts, cocktails. 6 tabbed sections to personalize and 16 blank pages in which to unleash your passion’s creativity.
Great interview with Five Guys Burgers and Fries founder Jerry Murrell. Their entire focus is on the product.
The magic to our hamburgers is quality control. We toast our buns on a grill — a bun toaster is faster, cheaper, and toasts more evenly, but it doesn’t give you that caramelized taste. Our beef is 80 percent lean, never frozen, and our plants are so clean, you could eat off the floor. The burgers are made to order — you can choose from 17 toppings. That’s why we can’t do drive-throughs — it takes too long. We had a sign: “If you’re in a hurry, there are a lot of really good hamburger places within a short distance from here.” People thought I was nuts. But the customers appreciated it.
Good name too. My son frequently asks if we’re “going to go visit the five guys” to get “hangleburgers and peanuts”.
More here if you scroll lots.
North Korea operates several restaurants outside of the country (in Cambodia, China, and elsewhere in Asia) in order to procure necessary foreign currency and as a front for money laundering operations.
Visitors to the restaurant are ushered into an air-conditioned, flood-lit hall filled with dozens of glass-topped tables. Unlike North Korea proper, which is wracked by economic sanctions and constant famines, the food here is fresh and abundant. The menu features specialties such as Pyongyang “cold noodle” (served encrusted with ice), barbecued cuttlefish, stringy dangogi (dog meat) soup, and countless variations on the kimchi theme, all served with glutinous white rice.
Researchers at Princeton have shown that if you keep the number of calories the same, rats eating high-fructose corn syrup “gained significantly more weight” than rats who ate table sugar.
Some people have claimed that high-fructose corn syrup is no different than other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn’t true, at least under the conditions of our tests,” said psychology professor Bart Hoebel, who specializes in the neuroscience of appetite, weight and sugar addiction. “When rats are drinking high-fructose corn syrup at levels well below those in soda pop, they’re becoming obese — every single one, across the board. Even when rats are fed a high-fat diet, you don’t see this; they don’t all gain extra weight.
But not so fast sugar lovers:
The new research complements previous work led by Hoebel and Avena demonstrating that sucrose [i.e. “regular sugar”] can be addictive, having effects on the brain similar to some drugs of abuse.
So you’re screwed either way.
In paintings of the Last Supper done over the past 1000 years, the portion sizes of the food depicted have increased by 69%.
From the 52 paintings, which date between 1000 and 2000 A.D., the sizes of loaves of bread, main dishes and plates were calculated with the aid of a computer program that could scan the items and rotate them in a way that allowed them to be measured. To account for different proportions in paintings, the sizes of the food were compared to the sizes of the human heads in the paintings.
Lots of information and graphs about the changing eating habits of Americans over the past 100 years. More cheese, fewer eggs, and lots more chicken:
Chicken availability over the past 100 years illustrates the effects of new technologies and product development. Increased chicken availability from 10.4 pounds per person in 1909 to 58.8 pounds in 2008 reflects the industry’s development of lower cost, meaty broilers in the 1940s and later, ready-to cook products, such as boneless breasts and chicken nuggets, as well as ready-to-eat products, such as pre-cooked chicken strips to toss in salads or pasta dishes.
A long-time trainer shares what he’s learned about health and fitness. A lot of good (and questionable) stuff in this list.
Diet is 85% of where results come from…for muscle and fat loss. Many don’t focus here enough.
If you eat whole foods that have been around for 1000s of years, you probably don’t have to worry about counting calories
Our dependence on gyms to workout may be keeping people fat…as walking down a street and pushups in your home are free everyday…but people are not seeing it that way.
(via jorn)
Anthony Bourdain’s potty mouth + Ruth Reichl’s Twitter account = the luxuriously rude Twitter stylings of Ruth Bourdain.
Have you ever smoked tangerine zest in a bong? Incredible! Me and the cat are sky high
A nice primer for the home cook on cooking steak with the sous vide technique.
With traditional cookery, when you are exposing your meat to temperatures much hotter than their final desired temperature (say, cooking a steak to 130°F in a 550°F skillet), timing is crucial. The center of your steak is getting hotter and hotter, and it’s your job as cook to take it off the flame at precisely the moment that it reaches the desired final temperature. Miss that precise moment, and dinner is ruined.
The beauty of sous-vide cooking is that since you are cooking your steak in a 130°F water bath to begin with, there is absolutely no chance your meat will ever get above that temperature. Guests are an hour late? No problem — leave the steaks in the water bath, and they’ll be exactly the same an hour later.
This list of secret restaurant menus is informative, hilarious, and possibly innaccurate in places. Fatburger will serve you something called the Hypocrite (veggie burger topped with bacon) and at the classy Long John Silvers you can get a Side of Crumbs, a free box of the fried batter parts that have fallen off of the fried seafood items. Mmmmmm!!! (via cyn-c)
Update: Several of my British moles have informed me that it is common practice at some fish and chips shops to ask for a “bag of scraps”, which is where LJS got the idea for their Side of Crumbs. More info here.
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