kottke.org posts about food
How to construct a build-as-you-grow potato bin. Start with a base and some potatoes planted within it and then just keep building up and dumping in dirt. Come harvest time, the box will be full of potatoes.
I’m told a rule of thumb for potato harvests is 10 pounds per pound of seed. I got 25 pounds for my one pound, so I guess I shouldn’t be too disappointed about the results of my first year planting potatoes. Still it’s nowhere near the 60 pound average that Greg Lutovsky’s customer’s experienced. In hindsight I think I got lazy in hilling my potato plants as they were growing. Sometimes I would let them get to be 8 or so inches tall and jungle-like before dumping more dirt in and covering the stems.
If the glass Heinz ketchup bottle were introduced today, it would likely be disparaged because it doesn’t work very well as a ketchup dispenser. But since it’s been around so long, people love it.
Like the Apple iPod, a Rawlings baseball and 3M’s Post-it Notes, Heinz Ketchup is a rare example of a best-selling brand that is also generally considered to be best in class. It would seem silly to splash out on a more expensive alternative, especially as the glass bottle affirms its stellar status.
That is why Heinz Tomato Ketchup is one of the very few branded products you see in its original packaging in expensive restaurants. “Sometimes we have to accept that we can’t better something that already exists,” said Jeremy King, who co-owns The Wolseley in London and is now re-opening The Monkey Bar in New York. “When a customer asks for ketchup they generally want Heinz. The iconic glass bottle reassures them that they are getting it.” Quite a coup for something that does not really do its job properly.
ps. He-ketchup for manly men.
Update: Daniel Eatock Everything Heinz project:
An edition of 57 sealed cans each containing a composite mix of 57 Heinz canned foods.
(thx, andy)
Banh Mi Saigon Bakery, one of my favorite places to get my lunch on, gets a shout-out in the NY Times. The bread is really fantastic. I’m intrigued by the sandwich at Silent H called the Greenpoint:
Elsewhere in Brooklyn, where authenticity is not as strictly enforced, Vinh Nguyen has created a succulent banh mi at Silent H called the Greenpoint: a tribute to the area’s many traditional Polish butcher shops. Instead of cha lua, smooth pork terrine, he lays on Krakowska kielbasa, a smoked sausage. “That smokiness and pepperiness makes perfect sense on a banh mi,” he said. “I would be a fool to ignore these great traditional products being made in my neighborhood.”
Yes, more sandwiches!
Wanna stick it to the Girl Scouts? Make their cookies at home: Thin Mints, Samoas (my fave), Do Si Dos, Tagalongs, and Shortbreads. (via the kitchn)
Michael Ruhlman announces that his newest book is available for sale. It’s called Ratio: The Simple Codes Behind the Craft of Everyday Cooking.
We have been trained in America to believe that we can’t cook unless we have a recipe in hand. I am not saying recipes are bad or wrong — I use them all the time; there are plenty of recipes in the new book — but when we rely completely on recipes, we cooks do ourselves a grave disservice. We remain chained to the ground, we remain dependent on our chains. When you are dependent on recipes, you are a factory worker on the assembly line; when you possess ratios and basic technique, you own the company.
With this book, Ruhlman aims to to improve the home cook’s comfort level in the kitchen and provide a blueprint for a way of cooking that is less restrictive and more improvisational than following recipes. I haven’t seen Ratio yet, but Ruhlman’s “…of a Chef” trilogy are some of my favorite books. If you want a signed copy of Ratio (or any of his other books), you can order one directly from his site.
In the month and a half after the awful redesign of their packaging, sales of Tropicana’s Pure Premium orange juice dropped 20%. !!! Same juice, different package, 20% fewer sales.
Tropicana had certainly sought to create excitement around the Pure Premium rebrand, announcing Jan. 8 a “historic integrated-marketing and advertising campaign … designed to reinforce the brand and product attributes, rejuvenate the category and help consumers rediscover the health benefits they get from drinking America’s iconic orange-juice brand.”
Who knows what the proper conclusions are to draw from all this. Did sales drop because glancing shoppers couldn’t tell Tropicana from a generic store brand? Does this underscore the importance of good design? Or should we beware of what seems like good design but turns out to be a bunch of metaphorical subterfuge? Did PepsiCo do this on purpose, a la the New Coke conspiracy? Are people stupid because they focus more on orange juice packaging than the actual juice when making buying decisions? (via df)
A photo gallery that shows how marshmallow Peeps are made inside the Just Born confection company in Bethlehem, Pennsylvania.
Seeing a shower-capped woman dye-coat sugar with an industrial-grade sprayer puts a supreme damper on my sugar high.
Designer Naoto Fukasawa has designed juice boxes that both look and feel like their juices’ fruits of origin. That newly-reinstated orange on Tropicana cartons is turning green with envy.
Archibald Query was the inventor of the pasty, sticky, somewhat offensive “creme spread” known as Marshmallow Fluff. The sugar shortage during World War I cost Query his confection. He sold the recipe to H. Allen Durkee and Fred Mower, two candymakers who quickly figured out that combining it with peanut butter creates the “Fluffernutter,” which in turn creates sandwich-obsessed mobs of thieving children. The Fluffernutter may soon be the state sandwich of Massachusetts, even though it was almost legally banned from school lunches back in 2006.
Marshmallow was originally used as a throat-coating precursor to the lozenge, but these days it’s molded into everything, from cereal squares to baby chickens and moon pies.
This Croque Madame is a fancy, sweet version of a fried ham-and-cheese, made with Nutella and Fluff on cinammon-raisin bread. Yum.
Barclay Prime, home of the notorious $100 cheesesteak, says that there’s no evidence of the recession hitting their sandwich sales.
Related to ginger, galangal has been used since medieval times to spice food and quell digestive issues, but it doesn’t taste like your friendly, corner-store ginger candy.
If you were to bite into this tuberous rhizome, you would be very surprised at the slightly sweet, “perfumy” taste and scent of it, not to mention the spiciness factor. While not exactly “hot” like a chili, galangal has a sharp pungency to it that will make you gasp and perhaps cough a little.
Galangal’s role outside the kitchen includes a place in folk medicine and hoodoo magic, where it’s called “Chewing John.” If you’re entering litigation and require a favorable verdict, you’re supposed to chew it thoroughly before spitting it onto the floor of the courtroom.
If only Blake Griffin of the Sooners had hocked a ginger loogie yesterday, North Carolina would have been sent packing.
Attention milk product enthusiasts: The 2009-2014 World Outlook for 60-Milligram Containers of Fromage Frais has been released, and it won the dubious distinction of the Bookseller/Diagram Prize for Oddest Book Title of the Year.
The benefits of winning the award appear to be few. According to Philip Stone, The Bookseller’s charts editor:
“What does the future hold for these items?” Mr. Stone asked, speaking of fromage-frais cartons. “Well, given that fromage frais normally comes in 60-gram containers, one would assume that the world outlook for 0.06-gram containers of fromage frais is pretty bleak. But I’m not willing to pay £795 to find out.”
For those of you who are more into designer accessories than dairy almanacs, the Calf & Half pitcher lets you pour with udder abandon.
And if you’re looking for more clandestine cream, bring your own containers. Raw milk, once our only option, then treated as a potential health hazard, now finds itself on the black market.
Eno is an antacid produced by GlaxoSmithKline. It’s globally distributed, mainly across South America, India, and the Middle East, and it’s available as sachets and tablets in both Lemon and an ambiguous “Regular” flavor.
Ogilvy & Mather produced a stunning print advertisement for the company, featuring a gun made of food. Quite an improvement over Eno’s commercial from the 80s, although if the packets made me seem as effervescent as the actor, perhaps I’d take some on my down days.
via Coloribus
Biogen is an art installation by Hanna von Goeler that’s inspired by the genetic engineering of tomatoes. Consisting of oil paintings, sculptures, a mobile made of tomato skin, and a model of a “tomato six pack,” von Goeler’s work is striking, and notably unappetizing.
Food Fray offers an equally fascinating, though less creative case against GM fruits and veggies. Both the art and the argument raise questions about the dangers of chewing with an open mind.
The winner of Jif’s Most Creative Peanut Butter Sandwich Contest this year was the Po’ Boy Peanut Butter Chicken Cheese Steak, created by Jordyn Boyer, age 10. Featuring ingredients like Worcestershire sauce, mozzarella, a hoagie bun, and chicken, that jar of strawberry jelly might find itself collecting dust in the pantry for quite some time.
Jordyn won a $25,000 college scholarship fund, and a lot of respect from Southern chefs everywhere.
One of the entries in the competition was called The Happy Hedgehog. I wonder how happy that hedgehog would be to find itself on Scanwiches.
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