NY Times food critic Frank Bruni spends a week “undercover” as a waiter at a Boston restaurant. “People are hungry, and then they’re drinking. Two of the worst states that people can be in.”
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kottke.org posts about food
Haven’t tried it out yet, but SeamlessWeb At Home seems like a good site for ordering Manhattan delivery (i.e. lunch/dinner) online. Plus, you get 20% off your order from some places.
Consumer Reports on when buying organic makes sense and when it doesn’t. You should buy organic apples, poultry, and baby food, but not seafood or cosmetics.
On the copyright of recipes. Recipes are covered by US copyright law but not very well and very few suits get brought against those who republish them without permission. For the most part, it sounds like food folks recognize the essential remix culture of cooking. (via
Neat information design on the menu for Alinea. The size, positions, and darkness of the circles on the menu represent the sweetness/tartness, size, and flavor intensity of each course.
Update: Better photo of the menu here.
What business are movie theaters in? The fast-food business, the advertising business, or the movie exhibition business? All three, but they take the movie exhibition business the least seriously.
New York magazine enters the NYC dining fray with a listing of the best 101 restaurants in the city. Only two got their highest (5 star) rating: Masa and Le Bernardin.
Waiter Rant on how to order wine without looking like an asshole. “When I see someone [smell the cork] I know I’m dealing with a complete amateur. Guess what you’re gonna smell? Cork!”
A list of what restaurant professionals want to see more and less of in 2006. Anthony Bourdain wants less “Truffle oil. ‘Fusion.’ Water sommeliers. Overdesigned dining rooms. Mayonnaise on sushi. ‘Concept’ restaurants. Novelty martinis.” (via eater)
Glee Gum sells “make your own chewing gum” kits for $10. “It’s really easy: Soften the chicle gum base, either in the microwave or on the stove. Then you add the sugar, corn syrup, and the flavor packets, knead it a little, and WOW! You’ve made your own gum!”
Adam from Slice documented all of the pizzerias on his 8.2 mile walk to work this morning (more). (thx, janelle)
Pepsi’s market cap surpassed Coca-Cola’s last week for the first time ever. The secret to their success? Diversifying into other snacks (Frito-Lay) and beverages (Tropicana and Gatorade).
The SF Chronicle has a list of the top 100 wines of 2005.
Update: This list covers only wines from CA, WA, OR, and ID, not from the whole US or world. (thx, rich)
Ferran Adria of El Bulli has written the world’s most expensive cookbook; it retails for $350.
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