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Somehow, during the printing process at a US Treasury Department printing facility, this $20 bill got a Del Monte banana sticker affixed to it…and then the seal and serial number was printed over it. The bill, known as the Del Monte Note, was sold at auction in January 2021 for $396,000.
I don’t know why I thought that chefs at really high-end restaurants cut onions the same way I do at home (except perhaps more carefully), but it turns out that they absolutely do not. The rationale behind the fussiness makes sense: the pieces need to be small enough to “melt away” when you’re making sauces. (via digg)
Nathan Pyle has come up with some alternate names for everyday foods: wheat wands for breadsticks, leafbucket for salad, fried beans 2.0 for refried beans, guac cartridge for avocado, and breadcocoon meatapillar for corn dogs. Click through for more.
From Demetria Glace and photographer Emilie Baltz, The Leaked Recipes Cookbook is a collection of over 50 recipes from the world’s biggest email leaks and hacks.
This book compiles major email leaks of the past 15 years through the theme of cooking. Part reportage, part cookbook, it showcases over 50 recipes for breakfast, dips, main dishes, sides and desserts. The recipes come from emails released after having been hacked, leaked, breached and uploaded by governments as part of large-scale investigations. Indulge in once-confidential instructions, shared by staff from the world’s most influential companies, government workers linked to Hillary Clinton’s emails and more.
Mmm, Butter Emails. (via a thing or two)
John Green shares his technique for roasting potatoes while fighting “the creeping sense of dread” that many of us may be experiencing right now.
All right, let’s make some potatoes. You want enough potatoes that they will sustain the sack of flesh that contains your soul for several hours. And ideally you want these little red potatoes, which you then cut into sixths — or eighths if they’re too big. Don’t overthink the size of your potato wedges but also don’t underthink it. This is the key not just for cooking but also for most things.
(via @jackisnotabird)
Starbucks sells coffee. But you can also think of Starbucks as a bank — and an unregulated one at that. As part of their rewards program, millions of Starbucks customers have preloaded money onto Starbucks cards, essentially loaning the company more than $1 billion at 0% interest.
Starbucks has around $1.6 billion in stored value card liabilities outstanding. This represents the sum of all physical gift cards held in customer’s wallets as well as the digital value of electronic balances held in the Starbucks Mobile App.* It amounts to ~6% of all of the company’s liabilities.
This is a pretty incredible number. Stored value card liabilities are the money that you, oh loyal Starbucks customer, use to buy coffee. What you might not realize is that these balances simultaneously function as a loan to Starbucks. Starbucks doesn’t pay any interest on balances held in the Starbucks app or gift cards. You, the loyal customer, are providing the company with free debt.
See also McDonald’s is a real estate company.
Janelle Shane trained an AI on a few breakfast cereal names and it came up with some cool new cereal concepts on its own.
I mean, I would go to town on some Orb Crumpets. And don’t these sound delicious?!
Original Cool Ranch Cheese and Dried Cranberry Oatmeal — all the wholesome, cheesy oatmeal with a choice of mild, sweet or salty!
Ingredis Fiberwaste Cream Cheese Cheerios — kids grab a box and put them in their mouths, making fun flavors taste even better !!! !!! !!! !!!
Fibrewaste is probably an element in many American grocery items, so kudos for this brave truth in advertising on the part of our robot friend. (via waxy)
Back in March 2021, I wrote about cascatelli, the new pasta shape invented by Dan Pashman. Eater recently visited the Sfoglini factory to see how cascatelli (and all of their other pastas) are made. Interesting tidbit from the video: Sfoglini originally thought they would sell 5000 boxes and be done, but cascatelli is now the company’s third-best-selling pasta with no signs of slowing down. (thx, david)
“Recent” is increasingly becoming a lie with these media diet posts…the last one I did was back on Sept 13, right before my life went to hell in a handcart for a couple of months.1 So let’s get to it: a list of short reviews of all the movies, books, music, TV shows, podcasts, and other things I’ve enjoyed (or not) in the last few months of 2021 (as well as a few 2022 items). As usual, don’t pay too much attention to the letter grades — they are subjective and inconsistent. Oh and some of this stuff might have already popped up in my end-of-2021 review, but I’ll try and say something different about them here.
The Great British Baking Show. I already covered this in the last media diet (and the year-end review), but I wanted to include it here as well because it’s become a real favorite. Rahul 4eva! (A)
Project Hail Mary. After my whole family read this and couldn’t stop talking about it, I had to read it too. And……it was alright. I guess I don’t quite get the acclaim for this book — reminded me of a sci-fi Da Vinci Code. Looking forward to the movie being better. (B)
The French Dispatch. Maybe my favorite Wes Anderson movie since The Royal Tenenbaums? (A)
The Hunger Games. I watched all four movies in this series because I needed something familiar and also mindless to switch my brain off. (B+)
Ted Lasso (season two). Not quite as good as the first season and definitely not as beloved because they had some new ground to cover, but I enjoyed the season as a whole. And put me down as a fan of the Coach Beard Rumspringa episode. (A-)
Izakaya Minato. I don’t exactly know what it was about this meal, but I’m still thinking about it more than 3 months later. Really fresh, clean, creative food. (A)
Magnus on Water. Amazing cocktails, great service, and the outdoor seating area was just right. (A-)
The Lost Daughter. Gah, so good! Olivia Colman, Dakota Johnson, and Jessie Buckley are all fantastic and the direction and cinematography (all those tight, almost suffocating shots) were just great. Gonna be thinking about this one for awhile. (A+)
Therapy. I’ve got more to say about this at some point, but I’ve been seeing a therapist since September and it’s been really helpful. (A)
Shang-Chi and the Legend of the Ten Rings. I enjoyed this quite a bit, more than Black Widow or The Eternals (haven’t seen latest Spidey yet). (B+)
Shang-Chi and the Legend of the Ten Rings soundtrack. Really, really good — been blasting this in the car a lot lately. (A)
Dune. Felt good to see a serious blockbuster in the theater again. And to be able to rewatch it on HBO Max a couple of weeks later. (A-)
Ravine. I’ve only played this a couple of times with the kids, but it got high marks all around for fun and quick rounds. (B+)
The Power of the Dog. A slow burn with a great payoff. Wonderful cast & direction. (A)
No One Is Talking About This by Patricia Lockwood. I loved the first half of this book — lots of pithy observations about social media. (B+)
Don’t Look Up. Everyone is comparing this to Dr Strangelove and while it’s not quite on that level, it certainly does some of the same things for climate change that DS did for nuclear war. (A)
When We Cease to Understand the World by Benjamin Labatut. A super interesting mix of historical fact and narrative fiction about the swift technological changes that took place in the early 20th century that altered history in small and large ways. (A-)
Wingspan. Bought this game after reading Dan Kois’ review and our family has been enjoying it. (B+)
Pirates of the Caribbean. Still fun. I remember being very skeptical before seeing this for the first time back when it came out, but as soon as Jack Sparrow stepped off his sinking ship right onto the dock, I knew it was going to be good. (A-)
Clear and Present Danger. I don’t actually remember watching much of this…must have switched off my brain too much. (-)
Spies in Disguise. I read the plot synopsis of this on Wikipedia and I still don’t remember watching any of it. I think the kids liked it? (-)
The Courier. Solid spy thriller starring Benedict Cumberbatch. Based on a true story. (B+)
Finch. Charming but nothing much actually happens? (B)
Eternals. Now that the Infinity Saga is done, I’m not sure how much interest I’m going to have in some of these new characters & storylines. (B)
Mad Max Fury Road. Seventh rewatch? Eighth? I just plain love this movie. (A)
No Time to Die. I am not really a James Bond fan but I liked this one. (B+)
Succession (season three). This got off to a bit of a slow, meandering start, but the last few episodes were just fantastic. (A)
Omicron variant. You think you’re out but they keep pulling you back in. (F-)
Swimming with bioluminescent plankton. Thought the water was going to glow as I swam through it, but it was more like sparkly fireworks. Magical. (A)
Xolo Tacos. We stumbled in here for dinner after nothing else looked good and were rewarded with the best tacos on Holbox. The carne asada taco might be the best taco I’ve had in years and we ended up ordering a second round. (A)
Beautiful World, Where Are You by Sally Rooney. I liked this one slightly less than her first two novels. But only slightly. (A-)
Free Guy. Fun entrant into the video game movie genre. (B+)
Hacks. It was fine but ultimately didn’t understand why so many people on my timeline were raving about this. (B+)
NY Times Crossword app. I’ve never been much for crossword puzzles, but the Times app does all the fiddly work (e.g. of finding the current clue’s boxes, etc.) for me so I’ve been enjoying dipping my toe into the Monday and Tuesday puzzles. But the Minis and Spelling Bee are where it’s at for me. (B+)
The Hunt for Red October. Still a great thriller. (A-)
Avatar: The Last Airbender. After watching The Legend of Korra, the kids and I went back to watch Avatar. The first season and a half is kinda uneven, but overall we really liked it. The beach episode has to be one of the weirdest things I’ve ever seen on television and the one where Aang is hallucinating from the lack of sleep made my kids laugh so hard I thought they were going to pass out. (A-)
The Matrix Resurrections. I am someone who didn’t dislike the second and third Matrix movies as much as everyone else seemed to, and so it is with this one as well. Wish I could have seen this in the theater, but Omicron. (A-)
The Wrong Trousers. The last five minutes is still maybe the best chase scene in movie history. (A)
Preview of the next media diet: I am enjoying the hell out of Lauren Groff’s Matrix, want to read The Lost Daughter, just started the last season of The Expanse, listening to the audiobook version of Exhalation, want to check out Station Eleven on HBO Max, and plan on watching Pig, Drive My Car, and Licorice Pizza. Oh, and I need to dig into the second seasons of The Great and For All Mankind. And more GBBO! We’ll see how much of that I actually follow through on…
Past installments of my media diet are available here.
Nothing serious, I am embarrassed to say. I just got really into the weeds with a number of things and I kinda fell to pieces.↩
For his series Vanishing Spirits: The Dried Remains of Single Malt Scotch, photographer Ernie Buttons photographed the creatively lit bottoms of glasses emptied of their single malt Scotch whisky. The results look like alien worlds.
These remind me a lot of Christopher Jonassen’s frying pan worlds and Nadine Schlieper’s & Robert Pufleb’s photos of pancakes that look like moons. (via moss & fog)
Geraldine DeRuiter, aka The Everywhereist, documents a high-concept fine-dining meal that, for reasons yet unexplained, went all kinds of wrong.
It’s as though someone had read about food and restaurants, but had never experienced either, and this was their attempt to recreate it.
What followed was a 27-course meal (note that “course” and “meal” and “27” are being used liberally here) which spanned 4.5 hours and made me feel like I was a character in a Dickensian novel. Because — I cannot impart this enough — there was nothing even close to an actual meal served. Some “courses” were slivers of edible paper. Some were shot glasses of vinegar. Everything tasted like fish, even the non-fish courses. And nearly everything, including these noodles, which was by far the most substantial dish we had, was served cold.
Even forearmed with this overall description, some of the individual moments in the meal play like (bad) theatrical surprises:
“These are made with rancid ricotta,” the server said, a tiny fried cheese ball in front of each of us.
“I’m… I’m sorry, did you say rancid? You mean… fermented? Aged?”
“No. Rancid.”
“Okay,” I said in Italian. “But I think that something might be lost in translation. Because it can’t be—”
“Rancido,” he clarified.
Another course — a citrus foam — was served in a plaster cast of the chef’s mouth. Absent utensils, we were told to lick it out of the chef’s mouth in a scene that I’m pretty sure was stolen from an eastern European horror film.
Not just bad. Memorably bad. Award-winningly bad. Which is, as DeRuiter writes, something of an achievement in itself.
Update: You can scroll down to the end of this piece to read a “Declaration by Chef Floriano Pellegrino” that responds to DeRuiter’s review.
Update: DeRuiter wrote about her post going viral and the response from Pellegrino.
But a restaurant is not a museum, or an art gallery. If anything, the stakes are even higher, because you aren’t simply creating, you are creating something for someone. Every meal that comes out of the kitchen at Bros. is for a paying customer. It is for someone who has a minimum expectation of what a meal should be. A meal might be innovative, or cutting edge, or require a great deal of technical skill (and indeed, many of the dishes at Bros. were). But if it is insubstantial, or contains something that the customer is allergic to, or it simply doesn’t taste good, then what the hell does it matter if the chef thinks that he’s created art? He’s still failed at being a chef.
But beyond that, it’s a baffling sort of gatekeeping, to tell someone that the reason they didn’t enjoy a meal is that they didn’t understand art. That the reason the meal was awful was because we don’t appreciate the avant garde. It’s a sort of culinary gaslighting.
I have been lucky enough to have eaten at a few restaurants whose food & dining experience could be considered art and the one thing they all had in common was that they were able to ask tough questions of the diner and deliver some of the most surprising & delicious food I have ever tasted.
Directed by Betsy West & Julie Cohen (who previously did RBG), Julia is a documentary film that chronicles the life of Julia Child, perhaps the first and still most famous celebrity chef.
Using never-before-seen archival footage, personal photos, first-person narratives, and cutting-edge, mouth-watering food cinematography, the film traces Julia Child’s surprising path, from her struggles to create and publish the revolutionary Mastering the Art of French Cooking (1961) which has sold more than 2.5 million copies to date, to her empowering story of a woman who found fame in her 50s, and her calling as an unlikely television sensation.
The film opened in theaters a couple of weeks ago and is getting great reviews (98% on Rotten Tomatoes).
In this video, Michael Pollan explains how caffeine is woven into the fabric of modern society. Here’s the short version of how that came to be: People used to drink a lot of alcohol because water was unsafe, so folks were often in a sort of low-grade stupor. When coffee hit Europe, it provided the stimulation, focus, and energy necessary for people to work better and longer. Voila, the Enlightenment and Industrial Revolution.
You can read more about caffeine in Pollan’s latest book This Is Your Mind on Plants (excerpt here) or in his 2020 audiobook called Caffeine: How Caffeine Created the Modern World.
That’s Meredith Southard’s cartoon for the New Yorker, a play on the marshmallow test. It’s funny because it’s true. I have an avocado in the fridge that I’m planning on using for lunch — but maybe it’s all brown inside?! So excited to find out if I’m actually eating lunch or not in a few minutes.
Join cheesemonger Anne Saxelby as she shows us how to cut, serve, store, and accompany more than two dozen cheeses that cover the entire spectrum of cheese-dom, from Parmigiano-Reggiano to Cheddar to Roquefort to Burrata. This video is like a private cooking class with a very thoughtful & knowledgable host — and it made me incredibly hungry. A good pairing might be Saxelby’s recent book, The New Rules of Cheese.
But….. at the first mention of the word “fridge”, I could not help but think of this classic interview with French marketing consultant Clotaire Rapaille: In America, the Cheese Is Dead.
For example, if I know that in America the cheese is dead, which means is pasteurized, which means legally dead and scientifically dead, and we don’t want any cheese that is alive, then I have to put that up front. I have to say this cheese is safe, is pasteurized, is wrapped up in plastic. I know that plastic is a body bag. You can put it in the fridge. I know the fridge is the morgue; that’s where you put the dead bodies. And so once you know that, this is the way you market cheese in America.
After Anthony Bourdain died in 2018, I listened to the audiobook version of his fantastic Kitchen Confidential (read by Bourdain himself) and in retrospect, the trip he took to Tokyo documented in one of the final chapters was a clear indication that his career was headed away from the kitchen and out into the world. His long-time producer Lydia Tenaglia saw this too…she cold-called him after reading the book and pitched him on doing a TV show called A Cook’s Tour, where the intrepid Bourdain would travel to different locations around the world to experience the food culture there.
I met him at a point in his life where he had never really traveled before. He had written a book, Kitchen Confidential, and I had read somewhere that he was going to try to write a follow-up book called A Cook’s Tour. I approached him — I kind of cold-called him — and I said, “Listen, I work in television.” And at that point I was freelancing for other companies as a producer and a shooter and an editor. I called Tony, and he was still working in a kitchen at the time, and I said, “Would you mind if me and my husband, Chris, came and shot a short demo and we try to sort of pitch the idea of A Cook’s Tour — meaning you traveling the world, kind of exploring the way other people eat — as a television series?” And he was like, “Yeah, sure. Whatever.” I don’t think he had any expectations at that point. Again, he hadn’t really traveled.
A Cook’s Tour intrigued the folks at the Food Network and the show ended up running for 35 episodes over two seasons. And they are now all available to watch for free on YouTube. I’ve embedded the first episode above, where he goes (back) to Tokyo, but he also visits Vietnam, San Sebastian, Oaxaca, Scotland, Singapore, and Brazil during the show’s run. More from Tenaglia on how the show came about:
So that was the start of our relationship and our time together. We, fortunately, were able to pitch and sell that idea, A Cook’s Tour, to the Food Network. Me and Chris, my husband, and Tony, just the three of us, all went out on the road together for that first year, and we shot 23 episodes of A Cook’s Tour, and we kind of figured out the format of the show on the road. It was really Tony tapping into the references he did have — you know, films and books and things he had seen and knew about only through film and reading.
So he was able to bring all of those cultural references to the table, and the three of us together were able to kind of play with the format of what those visuals would look like, so that it wasn’t just about him eating food at a restaurant. It was really about everything that was happening around him — or the thoughts he was having internally as he had these experiences or the references that he had seen through film that he loved and books that he had read, like The Quiet American, and how those things related to what he was experiencing.
So it became this kind of sort of moving, evolving format that was very much based on, predicated on the location that we were in and those references that he could call up. The show just kind of began to take shape. I mean, really there was no format of the show going into it. We just said, “Hey, we’re going to travel around the world, and this guy … he’s a chef, and he’s written this great book, and he’s going to try food in other countries.” And that’s what sold the project to the Food Network at the time. Then, as we went and actually made the show, we really started to play with the format and turned it into something else.
I would say that 17 years later the show has gone through various iterations. We did the two seasons of A Cook’s Tour on the Food Network, and then we did eight seasons of No Reservations on the Travel Channel, and now we’re on Parts Unknown. And the show has evolved as Tony has evolved, as the crew has evolved, as the technology has evolved. The show has sort of turned into this kind of, you know, one man’s initial foray into the world, and I think today, 17 years later, he’s really kind of evolved into more of a cultural anthropologist.
The show’s very sociopolitical — it’s about people and characters. The food and the people are just the entry point. It’s really about all the context around it. The more you can bring story to that and the more you can bring references to that — film references … character references — the more you can introduce interesting, unique characters into the equation, I think that’s what keeps the show very fresh and why it’s continuing to evolve all these years later. Each show is very different from the one before it.
It’s fun to watch the prototype of what eventually became a very beloved and different show. (via open culture)
Because of humans, most of the world’s oyster reefs have disappeared over the last 200 years. Now, some groups around the world are trying to put some of them back. In addition to providing water filtration and habitats for other animals, offshore oyster reefs can help slow long-term erosion by acting as living breakwater structures that partially deflect waves during storm surges.
In the last century, 85% of the world’s oyster reefs have vanished. And we’re only recently beginning to understand what that’s cost us: While they don’t look incredibly appealing from the shore, oysters are vital to bays and waterways around the world. A single oyster can filter up to 50 gallons of water every day. And over time, oysters form incredible reef structures that double as habitats for various species of fish, crabs, and other animals. In their absence, our coastlines have suffered.
Now, several projects from New York to the Gulf of Mexico and Bangladesh are aiming to bring the oysters back. Because not only are oysters vital ecosystems; they can also protect us from the rising oceans by acting as breakwaters, deflecting waves before they hit the shore. It won’t stop the seas from rising — but embracing living shorelines could help protect us from what’s to come.
(via the kid should see this)
Update: Check out the Billion Oyster Project if you’d like to get involved in returned oysters to New York Harbor. (via @djacobs)
Remember Scanwiches? There was even a book version in 2011 and Helen Rosner wrote about the site for Saveur.
To create an image, he simply places half a sandwich on the glass of his Epson V700 scanner. “There’s not a lot of trickery,” says Chonko, who will release a book based on the site in November, with Powerhouse Books. “I try to stay true to the heart and soul of the sandwich. That’s a lofty way to think about it. But then I eat it for lunch.”
The site has stopped publishing new scans, but it’s still good, still delicious. And is a hot dog a scanwich? Apparently so.
Omg look at these adorable crocheted pasta shapes made by Normalynn Ablao. Her pattern for the pasta is available on Etsy, as are patterns for burritos & taco bowls, mozzarella sticks, and cinnamon rolls.
I am a little embarrassed (and surprised!) at how up my alley this is, but behold: the winners of the Potato Photographer of the Year competition for 2021. (via @jackisnotabird)
Hermit Nicolas Cage goes on a crusade to find the person who kidnapped his truffle-hunting pig? Yes, please. (This is going to be terrible, right? Or fantastic? No in-between I’m guessing. Would make an interesting triple feature with The Truffle Hunters .)
This stop motion animation takes us on a journey through various tropical fruits, as if we’re seeing animated MRI slices of them. If you’re wondering how it’s done, a behind-the-scenes immediately follows the animation. The sound design on this video is fantastic.
See also Hidden Patterns Inside Fruit (by the same creator) and WoodSwimmmer, a Gorgeous Stop Motion Journey Through Wood. (via moss & fog)
Filmmaker Morgan Neville (who did the Fred Rogers doc Won’t You Be My Neighbor?) has directed a documentary about Anthony Bourdain called Roadrunner that opens in theaters on July 16.
It’s not where you go. It’s what you leave behind… Chef, writer, adventurer, provocateur: Anthony Bourdain lived his life unabashedly. Roadrunner: A Film About Anthony Bourdain is an intimate, behind-the-scenes look at how an anonymous chef became a world-renowned cultural icon. From Academy Award®-winning filmmaker Morgan Neville (20 Feet From Stardom, Won’t You Be My Neighbor?), this unflinching look at Bourdain reverberates with his presence, in his own voice and in the way he indelibly impacted the world around him.
This trailer makes me want to buy a movie ticket — and about 10 plane tickets. So looking forward to this. I need more unabashed living in my life.
Inspired by space-saving flat-packed furniture, scientists at Carnegie Mellon University have developed a technique for making pasta shapes that start out flat when dry but “morph” into their final 3D shapes when cooked. The secret is stamping different groove patterns into the pasta dough.
The solution: something Wang, Yao, and their co-authors term “groove-based transient morphing.” They found that stamping flat pasta sheets with different groove patterns enabled them to control the final pasta shape after cooking. According to the authors, the grooves increase how long it takes to cook that part of the pasta. So those areas expand less than the smooth areas, giving rise to many different shapes.
The team found that the pasta reached its maximum bending angle after about 12 minutes and retained this angle for around 20 minutes before it began to bend back. The researchers were able to produce simple helical and cone shapes, as well as more complex saddles and twists (the latter achieved by introducing double-sided grooves).
I am assuming those grooves would also aid in holding sauce better, a topic we’ve delved into recently. You can read the full research paper on the morphing pasta here. (via the prepared)
This piece on alcohol and the human fixation on it is interesting throughout — and/because it includes the sentence: “For an illustration of what followed, I direct you to the film Dazed and Confused.”
But even presuming that this story of natural selection is right, it doesn’t explain why, 10 million years later, I like wine so much. “It should puzzle us more than it does,” Edward Slingerland writes in his wide-ranging and provocative new book, Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization, “that one of the greatest foci of human ingenuity and concentrated effort over the past millennia has been the problem of how to get drunk.” The damage done by alcohol is profound: impaired cognition and motor skills, belligerence, injury, and vulnerability to all sorts of predation in the short run; damaged livers and brains, dysfunction, addiction, and early death as years of heavy drinking pile up. As the importance of alcohol as a caloric stopgap diminished, why didn’t evolution eventually lead us away from drinking-say, by favoring genotypes associated with hating alcohol’s taste? That it didn’t suggests that alcohol’s harms were, over the long haul, outweighed by some serious advantages.
Versions of this idea have recently bubbled up at academic conferences and in scholarly journals and anthologies (largely to the credit of the British anthropologist Robin Dunbar). Drunk helpfully synthesizes the literature, then underlines its most radical implication: Humans aren’t merely built to get buzzed-getting buzzed helped humans build civilization. Slingerland is not unmindful of alcohol’s dark side, and his exploration of when and why its harms outweigh its benefits will unsettle some American drinkers. Still, he describes the book as “a holistic defense of alcohol.” And he announces, early on, that “it might actually be good for us to tie one on now and then.”
But hard liquor and solitary drinking changed the game.
Southern Europe’s healthy drinking culture is hardly news, but its attributes are striking enough to bear revisiting: Despite widespread consumption of alcohol, Italy has some of the lowest rates of alcoholism in the world. Its residents drink mostly wine and beer, and almost exclusively over meals with other people. When liquor is consumed, it’s usually in small quantities, either right before or after a meal. Alcohol is seen as a food, not a drug. Drinking to get drunk is discouraged, as is drinking alone. The way Italians drink today may not be quite the way premodern people drank, but it likewise accentuates alcohol’s benefits and helps limit its harms. It is also, Slingerland told me, about as far as you can get from the way many people drink in the United States.
This is pretty simple: 10,000 mealworms eating a tomato, piece of corn, and romanesco broccoli, filmed with a time lapse camera. My only comment is that for something called a mealworm, they don’t eat as quickly as I thought they would. 10,000 mealworms couldn’t polish off a tomato in less than 48 hours? You’re never going to be a beetle at that pace! (via the kid should see this)
If you’ve seen Ocean’s Eleven more than once, you probably noticed that Brad Pitt’s character Rusty Ryan is eating or drinking something in almost every scene he’s in. cinemATTIC made a supercut of all of those food and beverage moments from the movie. And if you’re wondering why Rusty was always eating, according to Rolling Stone:
Pitt figured that since the Ocean gang was on such a tight schedule, his character would have to grab fast-food whenever he could. The constant snacking ended up showing Rusty’s unflappability.
Someday someone will release an action or heist movie with a relevant & entertaining 15-minute sequence where the protagonists have to find a bathroom. During a recent Avengers: Endgame viewing, my son asked, “Doesn’t anyone ever have to go to the bathroom in these movies?” Then we talked about how they hardly ever eat either, aside from the occasional shawarma. But now that I’m thinking about it, there’s quite a bit of eating and drinking in Endgame: Black Widow’s peanut butter sandwich, Hulk-delivered tacos, the diner scene, Thor’s drinking, and many more.1 Ocean’s reference or nah? (via @Remember_Sarah)
Update: These folks did a Snackalong of eating everything that Rusty ate while watching the movie.
FYI, Endgame hits different when you watch it in the (hopefully) late stages of a devastating pandemic. Oof.↩
Ikea has published a cookbook for cooking with food waste called The ScrapsBook and it’s available to download for free.
IKEA has created The ScrapsBook, in collaboration with chefs from across North America. This cookbook is dedicated to cooking with the little things we usually throw away. Or, as we like to call it, “scrapcooking.”
Scrapcooking is about finding the beautiful possibilities in that banana peel, radish top, or even the chicken bones you’re about to toss, and make the most of everything available to you. It’s little things like these that can add up to make a big difference.
It includes recipes for dishes like banana peel bacon & wild rice pancakes, corn cob soup, and bruised apple butter cake. Here’s a trailer:
The cookbook also includes tips for reducing food waste throughout the text, including regrowing scallions, bok choy, and celery from the roots on your windowsill. (via huit denim)
What if a giant banana was orbiting the Earth at the same distance as the ISS? What would that look like? Well, it would look something like this.
See also If the Planets Were As Close As the Moon.
For the past three years, Dan Pashman of The Sporkful podcast has been on something of a mission: to invent a new pasta shape. All of Pashman’s hard work has paid off with the debut of cascatelli pasta, available for sale from Sfoglini.
Pashman and Sfoglini engineered the new shape to maximize the amount of sauce that sticks to it, make it easier to get your fork on it, and have it feel good when you bite into it.
Cascatelli is designed to maximize the three qualities by which Dan believes all pasta shapes should be judged:
Sauceability: How readily sauce adheres to the shape
Forkability: How easy it is to get the shape on your fork and keep it there
Toothsinkability: How satisfying it is to sink your teeth into it
Pashman documented the invention of cascatelli in a 5-part series on The Sporkful podcast — you can listen to the first episode here — and on Instagram. You can order some cascatelli to try it out at home, but it looks like they are currently sold out of everything aside from 5-lb bulk bags.
See also How to Make 29 Different Shapes of Pasta by Hand and 150 Different Pasta Shapes.
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