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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.
Hi! This is a fried egg blog now. A couple of weeks ago, I shared how master chef Jacques Pépin fries an egg: as gently as the summer breeze on the cheek of a butterfly. That post resulted in several tweets and emails from people saying they had tried it and become instant converts. But like the old saying goes, there’s more than one way to fry an egg. A few years back, José Andrés showed Stephen Colbert how to make Spanish fried eggs:
I have to say…witnessing this technique (which is similar to those used in Asian cooking) blew my dang socks off. My favorite dinner for the past several months has been avocado toast and the key, IMO, is a crispy fried egg on top. I’ve slowly been upping the heat and amount of oil I use when frying, but Andrés has empowered me to go for broke next time with full power and deep oil. Can’t wait. (thx, @Erik_Naught_6)
In this video, Eater visits Lake Retba in Senegal to watch how they harvest salt from the lake. As you’ll see, the process differs from harvesting sea salt. Lake Retba is so salty — Wikipedia has it listed as the world’s second most saline body of water, more than 10X saltier than the ocean — that salt crystals naturally form at the surface of the lake and then fall to the lake bed. Harvesting it then becomes a matter of collecting it from the bottom and the lake naturally replenishes the supply every 45 days or so.
In a recent issue of the MachinePix newsletter, Kane Hsieh interviewed Dr. Steve Gass, the inventor of the SawStop, the table saw that automatically stops cutting when it detects human skin (therefore saving fingers and hands from being cut off). Before we get to that, you’ve probably seen the company’s hot dog demo but if you haven’t, check out these super slow-motion clips of the SawStop blades stopping in a matter of milliseconds after making contact:
The minuscule amount of damage to the hot dog is mind-blowing. Where did this demo idea come from? From the interview:
What was the first thing? It was probably a stationary blade with me just touching it with my finger. Once we started spinning the blade, I wasn’t too eager to do that test with my finger, so we just thought ‘what do we have that’s sort of finger like with similar electrical properties’ — hot dogs are similar, and I had one in the fridge, so I grabbed one and ran it into the blade. Sure enough, it worked.
There was a point where we had to know a hotdog was a good surrogate for a finger. You can imagine, we could do this demo at trade shows with a hot dog, but there’s always a smart-ass that says they don’t care about hot dogs, and wanted to see it with a finger. So before the first trade show I had to test it with my actual finger. Thankfully it worked!
And because what the saw is detecting is “the capacitance of the human body”, you have to be holding the hot dog in order for the demo to work.
The whole interview is worth a read — like this bit about why big tool companies were not interested in licensing this feature: because they aren’t liable for the injuries caused by their products:
The fundamental question came down to economics. Almost a societal economic structure question. The CPSC says table saws result in about $4B in damage annually. The market for table saws is about $200-400M. This is a product that does almost 10x in damage as the market size. There’s a disconnect — these costs are borne by individuals, the medical system, workers comp — and not paid by the power tools company. Because of that, there’s not that much incentive to improve the safety of these tools. Societally if there was an opportunity to spend $5 to save $10, we’d want to do that. But in this chain there’s a break in people that can make those changes and people that are affected, so it’s not done.
Fried eggs are something almost everyone, regardless of culinary prowess, can cook. Even so, in the hands of a master chef like Jacques Pépin, even this simple dish can be improved upon. For starters, he uses waaaay more butter in the pan than most people probably do. And there’s water involved? The finished product looks amazing.
After you’re done watching that, you should check out Pépin making scrambled eggs:
And then finally, here’s Pépin making omelettes two ways (country/”American-style” and classic French):
Love that backhand plating technique!
I’d like to take a brief moment at the end of this weird and difficult week to appreciate this monogram that’s part of Burger King’s new brand identity.
B + K + burger = perfect. I hereby dub this new tiny logo “The Slider”. It was designed by Stephen Kelleher Studio; you can see some of their other “explorations” as they worked on refining the finished monogram. Reminds me of Sandwich’s excellent logo.
This was widely shared last week but I wanted to post about it anyway in case you didn’t see it because it seems just so strikingly contemporary: a Roman snack bar from 79 ACE was recently unearthed in Pompeii.
In this new phase of excavation, the last section of the counter to be unearthed revealed other exquisite scenes of still life, with depictions of animals which were likely butchered and sold here. Bone fragments belonging to the same animals were also discovered inside containers embedded in the counter, which held foodstuffs intended for sale, such as in the case of the two mallard ducks shown upside down, ready to be cooked and eaten; a rooster; and a dog on a lead, the latter serving almost as a warning in the manner of the famed Cave Canem.
The photos are blowing my mind here. You never really think about the to-go food stall as an architectural archetype — much less one that’s 2000 years old — but all the elements are right there. It doesn’t look so much different from a hot food bar at an NYC bodega or Whole Foods. Archaeologists also found graffiti scrawled on the wall of the snack bar, just like that on the walls & tables of a place like John’s Pizzeria. You could completely imagine yourself standing there, two millennia ago, looking at the pictures and containers of what’s on offer, ordering some lunch, and chuckling at the graffiti with a pal.
Ruby Silvious paints watercolors on used tea bags. Art is everywhere and anything is a canvas. Check out her Instagram for regular updates. Prints and original art are available. (via colossal)
Some unsettling/weird/funny photos from @thundergirl_xtal on Instagram. They have a separate account just for nails/hands. (via swissmiss)
The Swiss cheese model of accident causation is a framework for thinking about how to layer security measures to minimize risk and prevent failure. The idea is that when several layers of interventions, despite their weaknesses, are properly stacked up between a hazard and a potentially bad outcome, they are able to cumulatively prevent that outcome because there’s no single point of failure. During the pandemic, health care workers and public health officials have been using the Swiss cheese model to visualize how various measures can work together to help keep people safe.
Virologist Dr. Ian Mackay has visualized the Swiss cheese Covid-19 defense in a wonderful way (pictured above). Each layer of cheese represents a personal or shared intervention — like mask wearing, limiting your time indoors w/ crowds, proper ventilation, quarantine, vaccines — and the holes are imperfections. Applied together, these imperfect measures work like a filter and can vastly improve chances of success.1 He even added a “misinformation mouse” chewing through one of the cheese slices to represent how deceptive information can weaken these defenses.
Mackay has released this graphic under a Creative Commons license (free to share and adapt w/ attribution) and is available in English, German, French, Spanish, Korean, and several other languages. (via @EricTopol)
It’s interesting that the Swiss cheese model is physically how masks work to stop aerosols and droplets — like layered filters and not sieves.↩
I didn’t know I needed the Wobble Dog 9003i hot dog wobbling machine in my life before watching this video but now I can’t imagine living without it. Q: Can something be both hilarious and kinda-but-not-really erotic at the same time? A: Yes? (via @machinepix)
Since 1789, Fueki Syoyu Brewing has been making soy sauce using simple ingredients, big wooden barrels for aging, and traditional methods handed down through the generations to ensure the signature richness and taste of their product. This video from Eater takes us inside the brewery to see how the magic happens.
Software developer Rashiq Zahid figured out McDonald’s ordering API and built a program that attempts to order ice cream from every single McDonald’s in the US to check if their ice cream machine is working. If your McFlurry or McSundae cannot be added to the shopping cart, the program assumes the ice cream machine is broken. The program runs several times a day and the results are displayed on a map. From The Verge:
Initially, he created an API that attempted to add a McSundae from every McDonald’s location to its cart once every minute. The app figured out what he was up to and blocked him — “It was like, you can’t do this, you look like a bot,” he recalled.
After a night of trial and error, Zahid figured out the magic time frame. Now, his bot attempts to add a McSundae every 30 minutes. If the bot successfully adds the item, it lets McBroken know that the location’s machine is working. If it can’t, the location gets a red dot.
From the current map, it looks like almost 10% of McDonald’s ice cream machines in the US are not working. In NYC, nearly a quarter of McDonald’s restaurants don’t have a working ice cream machine. I’m wondering though: is the assumption that the machine is broken a good one? What if ice cream ingredients are out of stock or some franchises don’t offer ice cream products at all hours? When The Verge wrote their story last night, they reported only 7.5% of national machines and 15.2% of NYC machines were broken. Did 10% of McDonald’s ice cream machines in NYC break in the last 12 hours? Or are they just not selling McSundaes at 10am?
Update: A company started selling a device that helped franchise owners keep the notoriously finicky ice cream machines running — but then McDonald’s all but shut them down.
Update: In a 30-minute video, Johnny Harris investigated why the McDonald’s ice cream machines are broken so often.
At the heart of this ice cream problem is that McDonald’s customers are not actually the people who buy their food but the franchisees that run the restaurants. That and McDonald’s is actually a real estate business, not a food service business.
In Brittany, France, Le Beurre Bordier still makes butter by hand using wooden machines. In this video, we travel to their small factory and meet artisan butter maker (and goofy chap) Jean-Yves Bordier to see how they make what some people call the best butter in the world.
To Jean-Yves, the malaxage is a more romantic way to make butter. At his workshop, everything is churned, kneaded, and shaped by hand.
Bordier is such a character, and it’s genuinely delightful to see how he thinks like an artist about his work. (via colossal)
I moved away from NYC more than four years ago, and I still think about Xi’an Famous Foods all the time. I miss going there and pondering the make-up of the mind-bendingly delicious sauces they ladled out onto their hand-pulled noodles — “What the hell is in here that makes it taste so good?” Xi’an is one of my favorite restaurants, but with the pandemic and all, the last time I ate there was nearly an entire year ago. So it’s not an understatement to say that I’m overjoyed to see that they are coming out with a cookbook: Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop .
CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an.
Lemme just highlight the most important part of that paragraph: never-before-published recipes. YESSSSS. The cookbook is coming out next week, but you can pre-order it now from Bookshop.org and Amazon.
Three art students, Hung I-chen, Guo Yi-hui, and Cheng Yu-ti, collected polluted water from all over Taiwan and turned them into popsicles.
Hung and her teammates visited 100 locations across Taiwan to collect waste. They then placed the samples — complete with dirt, bugs, and trash — into a freezer, turning them into popsicles. In order to preserve them, they encased the popsicles in a polyester resin.
Hung tells Quartz she hopes the project will raise awareness about water pollution. Her team chose to use popsicles as a motif because they are translucent and because popsicles typically look appealing to the eye. “Such pretty popsicles, would you still want to eat them?” she asks.
The same group did a similar polluted soap project for Hong Kong. (thx, naomi)
Ice cream maker Good Humor has teamed up with legendary rapper/musician RZA to produce a new ice cream truck jingle to replace the ubiquitous “Turkey in the Straw”, a tune that gained popularity as a minstrel song with racist lyrics.
“Turkey in the Straw” is one of the most iconic ice cream truck jingles today. However, many people don’t realize that this familiar tune has racist roots.
Turkey in the Straw’s melody originated from British and Irish folk songs, which had no racial connotations. But the song itself was first performed (and gained popularity) in American minstrel shows in the 1800s. Some songs using its same melody contained highly offensive, racist lyrics.
Throughout the 19th century, minstrel songs like Turkey in the Straw were commonly played in ice cream parlors, and later, adapted as ice cream truck jingles.
While these associations of “Turkey in the Straw” are not the only part of its legacy, it is undeniable that this melody conjures memories of its racist iterations.
RZA explains the story behind the new jingle:
And from a press release:
To create an original jingle, The RZA drew inspiration from his own childhood memories of chasing after the ice cream truck in his neighborhood. The track borrows from traditional ice cream truck music and adds jazz and hip-hop elements. Expect trap drumbeats, some old-school bells that reference Good Humor’s original ice cream trucks, and a distinct RZA hook that you will not be able to get out of your head.
Here’s the full jingle:
Song of the Summer 2020? I could totally see Drake or whoever sampling this for an end-of-the-summer ice cream anthem.
Jazz legend Miles Davis? That dude could cook. He could cook in the studio, on stage, and in the kitchen. One of his favorite dishes to make was a chili recipe he concocted through practice and improvisation: Miles’s South Side Chicago Chili Mack. Here’s the ingredients list:
1/4 lb. suet (beef fat)
1 large onion
1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
salt and pepper
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin seed
2 cans kidney beans, drained
1 can beef consommé
1 drop red wine vinegar
3 lb. spaghetti
parmesan cheese
oyster crackers
Heineken beer
You’ll have to click through for the instructions (as well as another of Davis’s chili recipes) but I will reveal that the last step is “Open a Heineken.”
See also the hamburger recipes of Dean Martin (minimalist), Frank Sinatra (even more minimalist), and Ernest Hemingway (surprisingly maximalist). (via @tedgioia)
Popped popcorn kernels are like snowflakes: no two are alike. If you watch popcorn popping at the ludicrously slow speed of 100,000 fps, you can see these individualized forms flowering into existence. Pro tip: turn off the upbeat music on the video and supply a mellower soundtrack of your own — slow motion video requires meditative music.
See also How to Make Popcorn Using a Blow Torch & Hair Dryer. (via moss & fog)
Last year, Craig Mod walked 620 miles from Tokyo to Kyoto along the Nakasendō historic highway and along the way he stopped at kissaten (or kissa), old-school Japanese cafes known for their pizza toast. Mod wrote about his quest late last year for Eater and has now turned a fuller account of the journey into a gorgeous book called Kissa By Kissa.
Those kissaten — or kissa — served up toast. I ate that toast. So. Much. Toast. Much of it pizza toast. If you buy this book, you’ll learn more than you ever dared to know about this variety of toast available all across Japan. It’s a classic post-war food staple. Kissa by kissa, and slice by thick slice of beautiful, white toast, I took a heckuva affecting and long walk. This book is my sharing with you, of that walk, the people I met along the way, and the food I ate.
Even more interesting is that to sell the book, Mod built a Kickstarter clone on top of Shopify called Craigstarter. And he’s released the code for it on Github.
Kickstarter is an excellent way to run a crowdfunding campaign. But if you already have a community built up, and have communication channels in place (via a newsletter, for example), and already run an online shop, then Kickstarter can be unnecessarily cumbersome. Kickstarter’s 10% fee is also quite hefty. By leaning on Shopify’s flexible Liquid templating system and reasonable CC processing fees, an independent publisher running a campaign can save some ~$7,000 for every $100,000 of sales by using Craigstarter instead of Kickstarter. That’s materially meaningful, especially in the world of books.
You can order Kissa By Kissa right here.
Update: Mod made a short video of the proprietor of Būgen, one of the kissaten featured in the book, making pizza toast:
Oh god, I needed this video in my life this morning. Watch as Uncle Roger (a character created by comedian Nigel Ng) hilariously critiques a BBC Food video about how to cook fried rice. Spoiler alert: the cook drains the rice in a colander and then rinses it with water. Oh, and no MSG.
If you sad in life, use MSG. If you happy in life, use MSG. Put MSG in everything, it’ll turn it better. You just get a baby? Put MSG on baby, it’ll be better baby, smarter.
On Instagram, Uncle Roger shared how to cook rice properly.
Uncle Roger have many white friend tell me they use saucepan. Saucepan? Haiyaaa. World War II is over, use technology. Proper Asian use rice cooker.
(via @jennyyangtv <— this thread is an entertaining read as well)
Update: Uncle Roger meets up with the woman who cooked the egg fried rice in the BBC video:
Eater food critic Ryan Sutton, who had Covid-19 back in March, isn’t dining out at restaurants right now and explains why.
What’s more is that local health regulations for dining out aren’t strong enough. Before every shift, restaurants have to screen employees with health based questions, but temperature checks aren’t mandatory for either staffers or employees. And even though patrons are encouraged to wear masks at tables while they’re not actively eating or drinking, few really do. Even if no one dies or is sent to intensive care under these conditions, the notion of being in a place where underpaid staffers are financially compelled to interact with unscreened and unprotected patrons seeking leisure is unacceptable to me on a very basic human level.
I miss dining out so SO much. I miss my friends in the industry and am furious that federal and state governments have pushed them back into unsafe working conditions in the idiotic & dangerous race to “open up the economy” before any reasonable system of test/trace/isolate + a mask mandate is put into place nationwide. But I haven’t been in a restaurant since early March and will not return to one, outside dining or no, until the pandemic is over.1 I’ve been ordering takeout as much as I can (and heavily tipping) to support local businesses that are operating safely. But the whole concept of dining out seems very irresponsible to me and should not even be an option right now.
If “over” actually has any meaning in the context of the pandemic. I keep saying “when this is over” and hearing others say it, but I have no idea what it means. Whatever “this” eventually is, I’m not sure it has an end, happy or otherwise.↩
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