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A round pizza with radius ‘z’ and thickness ‘a’ has the volume pi*z*z*a. That and other math jokes are available on Wikipedia. Don’t you love it when people explain jokes:
In this case, DEAD refers to a hexadecimal number (57005 base 10), not the state of being no longer alive.
High larious. (via reddit)
It’s coming back around the holiday time.
Due to all the Throwback tweets, Facebook fan pages, videos, blog posts, pics & pleas, Pepsi Throwback is coming back!! Starting December 28th Pepsi and Mountain Dew Throwback will be available again for 8 weeks with the same formula and natural sugar, but this time with an even more rad vintage look!
An even more rad vintage look, you say? Rad!
In Kashiwa, Japan, there was briefly an unusual cafe where you recieve whatever the person in front of you ordered…and you’re ordering for the person behind you.
The Ogori cafe was an unforgettable travel moment, and an idea that has stuck with me: It was a complete surprise in our day. It encouraged communication between total strangers or, in this case, members of the Kashiwa community and a couple of weird guys from Oregon. It forced one to “let go”, just for a brief moment, of the total control we’re so used to exerting through commerce. It led you to taste something new, that you might not normally have ordered. It was a delight.
(via mr)
Michael Pollan asked his readers for suggestions for food rules, and condensed all the answers down to 20. Here are my three favorites:
Never eat something that is pretending to be something else.
Don’t yuck someone else’s yum.
If you are not hungry enough to eat an apple, then you are not hungry.
From Rob Cockerham’s sandwich calculations:
Dijon mustard is to yellow mustard as a Rolls Royce is to your Honda. A 454 gram bottle sells for $6.99, and that is 5 cents per serving.
He adds up exactly how much homemade sandwiches cost based on the amount of ingredients and their correlating prices. The results are revealing: 98 cents for a processed turkey sandwich, 48 1/2 cents for a grilled cheese, and 64 cents for a pb&j. If you’d like to figure out how much bread you’ll need for your picnic, try out Cockerham’s sandwich calculator. For more dizzying and delicious equations, cut the corners off the drool-inducing Scanwiches.
Borsch, sticky rice with sweet bean paste, duck cassoulet, and tvorog (Russian cottage cheese and nuts) are just a smattering of the culinary variety served up in space. On board the Discovery Space Shuttle, the various offerings reflect the amalgamation of nations that make up the ships temporary inhabitants. Recent Discovery visitor Danny Olivas brought a little American fare to the deck, perfecting the zero-g breakfast burrito. If you’re looking to spice up your food between the stars, be warned: salt and pepper are only available in liquid form.
Update: Nuts aren’t an essential ingredient of tvorog, and it’s actually not cottage cheese at all. The thickened dairy treat is a relative of German quark, and is consumed throughout Central and Eastern Europe. Its add-ins vary depending on location, but vanilla and fruit are popular additives in both the Netherlands and Germany.
(thx tomek)
Dave Nunley is a food phobic in the UK who has primarily subsisted on grated cheddar cheese since birth. Although he’s eating up to three times the amount of fat recommended for the average diet, he seems to be in fairly good health, save for a vitamin B deficiency.
This isn’t as uncommon as you might think. Unlike fad diets that eschew one corner of the food pyramid for another, food phobia is an actual fear-based aversion to a particular kind of vittle, either due to taste, association, or texture. The disorder, which psychologists believe has links to obsessive compulsive disorder, can lead to nutritional deficits, a compromised immune system, and a lot of awkwardness at dinner parties. Orthorexia, a similar condition, is an obsession with healthful eating that can at times become so severe that it leads to anorexia, but food phobics find their meals dominated by their fear. Ironically, legendary egg-shaped director Alfred Hitchcock was an admitted ovophobe, and was “revolted” by eggs.
Update: It seems the Brits have cornered the market on uncovering food phobias. The show Freaky Eaters on BBC Three documents individuals with such severely restricted eating that they avoid certain food groups altogether. The show aims to help each person overcome their aversions and adopt a healthy diet.
(thx jodi)
Update: Another British export is the website Adult Picky Eaters, which aims to provide a forum and self-help information for those struggling with food issues. The author also documents her struggle with picky eating, and the comments on the site are pretty revealing.
(thx rob)
Michael Osinski grows oysters out on Long Island, now an unusual pursuit in an area that used to support dozens of oyster companies…New York used to be the place for oysters (see also).
If you’d like to try them out, Widow’s Hole sells their oysters to several NYC restaurants, including Gramercy Tavern, Union Square Cafe, and Bouley. Osinski achieved a bit of notoriety earlier this year when he wrote an article about his experience writing software for Wall Street firms called My Manhattan Project: How I helped build the bomb that blew up Wall Street. (via serious eats)
Livermush is a combination of pig scraps and cornmeal, and inhabits some culinary purgatory between meatloaf and corndog. Brought to the South in the 1700s by resourceful German immigrants who migrated from the Northern colonies, true livermush contains at least 30% pig parts and uses cornmeal as the binding ingredient. It is often fried like a patty and served in sandwich form, with mayo, lettuce, and tomato. Many people confuse livermush with liver pudding, and although the distinction between the two is somewhat vague, it’s generally accepted that liver mush is the meal to the west of the Yadkin River, while liver pudding is the staple snack of the east.
Once a cornerstone of North Carolinian cuisine, there are signs that this “working man’s staple” is dropping off menus. It appears that only five commercial producers are still churning out the meat mixture all of them family-owned and operated, all of them in North Carolina. Jerry Hunter, a livermush manufacturer in the town of Marion, laments the recent downturn.
“We’re still running a fairly good volume, but a whole lot of us wish we could see better times. It’s not just livermush. All of us is struggling to stay in existence.”
Not everyone is forgetting about livermush. Areas like Marion have begun hosting livermush festivals, hoping to create a resurgence. Perhaps it just needs a few high-profile sponsors to bolster its gustatory delights. To start, the wife of former Cleveland Indians first baseman Jim Thome was asked what he was going to miss most after being acquired by Philadelphia, and she answered, “Livermush.”
Update: Liver lovers rejoice, various forms similar to the ‘mush are alive and well. Goetta is a German ground meat and oat loaf that is also referred to as “Cincinnati caviar,” due to its popularity in the area.
(thx alex)
Update: And Mr. Thorme hopefully discovered the Philadelphia equivalent of livermush, known as scrapple. A mixture of pork bits and cornmeal, this combination is enhanced with flour, buckwheat, and spices.
(thx tim)
Update: In Northwest Ohio they have a livermush-like mixture that’s sold in brick form. It’s called grits, though it’s different from the corn-based breakfast porridge that’s also known as southern, or hominy, grits.
(thx jeff)
Michael Ruhlman announces the winners of his BLT From Scratch contest.
From scratch means: You grow your tomato, you grow your lettuce, you cure your own bacon or pancetta, you bake your own bread (wild yeast preferred and gets higher marks but is not required), you make your own mayo. All other embellishments, creative interpretations of the BLT welcome.
Don’t miss the winner’s BLT flow chart; he made his own sea salt from sea water.
An interesting way to hold onto summer would be to engineer a lunchbox that comes with its own outdoor setting. For those who are craftily inclined, this article contains instructions on how to pack more than a sandwich with your mid-day snack, using turf, an image of the outdoors, and some old fashioned ingenuity. With lunch inside the box, nestled among a handmade diorama of the outdoors, complete with a patch of grass, the “Green Space Travel Case” provides a tiny slice of countryside for those confined to a concrete cityscape. Ants and screaming children packed separately.
This robot can sort pancakes at a rate of over 400 ppm (pancakes per minute).
The action gets going at about 1:15…don’t miss the explanation of the pancake buffer shelf about 2/3s of the way through. (via eat me daily)
A farmer in China has grown pears in the shape of babies. Using fiberglass and plastic moulds, Hao Xianzhang has been able to cultivate fruit in the shape of newborns. The popularity likely extends beyond those who catch the literary reference: in the Chinese novel Journey to the West a mythical fruit in the shape of an infant bestows immortality to all who consume it. Xianzhang’s pears cost $7 (50 yuan) each, not too pricey for a piece of the eternal. For those who aren’t inclined to snack on athanasia, the farmer plans on growing fruit in the shape of other figures, including comedy icon Charlie Chaplin.
Update: Turns out that some sources are calling these “Buddha shaped pears,” not baby shaped. Chewing on a deity or consuming your young, either way, it’s some peculiar produce.
(thx anna)
A Hamburger Today presents a guide to all the different styles of hamburgers and cheeseburgers out there, including sliders, the pub burger, and guberburgers (a regional burger featuring melted peanut butter).
See also America’s Regional Hot Dog Styles and A List of Regional Pizza Styles.
The Guardian lists the best 50 foods to eat and where to get them. I’ve had a few of these (ravioli at Babbo, pork at Gramercy, pho at Pho 24, pastrami at Katz’s, etc.) but, sucker that I am for such things, I particularly enjoyed reading about the Turkish olive oil available at an electrical supply shop in London:
At his electrical supply shop in London’s Clerkenwell, Mehmet Murat sells wonderful, intensely fruity oil from his family’s olive groves in Cyprus and south-west Turkey. Now he imports more than a 1,000 litres per year. His lemon-flavoured oil is good enough to drink on its own.
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