kottke.org posts about food
Ice cream is an igneous rock made up of ice, air, and sugar.
Much like igneous rocks, the same liquid mix can turn out very differently depending on what happens while it is freezing. The goal of most ice cream and sorbet is to have a smooth and creamy texture, which would be ruined by the presence of large ice crystals. To achieve this, you want to cool your ice cream so quickly that the crystals don’t have time to grow, and keep the mixture stirred up while it freezes. There’s a lot of energy involved in the transition from liquid to solid water, and a home ice cream maker can’t do the heat transfer quickly enough to keep the ice crystals small, so you have to sit there and turn the crank until your arm is sore while the mixture slowly freezes (or invest in a fancier machine that will do the stirring for you).
See also what happens when ice cream sits for too long in the freezer and the book, The Science of Ice Cream.
They’re making an animated movie of my favorite book from childhood, Cloudy with a Chance of Meatballs.
“It’s actually only loosely — very, very loosely — based on the book,” Faris explained. “But it’s about a small town that rains food, basically. So hamburgers come down, and ice cream, and [the residents] have to figure out a way [stop it]. Eventually, it gets more and more dangerous, and they have to figure out a way to stop the satellite machine that’s raining food.”
It stars Andy Samberg and Anna Faris. I’m prepared to be *very* disappointed. (thx, kimberly)
Beware gatekeepers on autopilot. As part of the research process for an academic paper on wine awards, Robin Goldstein submitted an application for Wine Spectator’s Award of Excellence using a fake restaurant and a subpar wine list.
I named the restaurant “Osteria L’Intrepido” (a play on the name of a restaurant guide series that I founded, Fearless Critic). I submitted the fee ($250), a cover letter, a copy of the restaurant’s menu (a fun amalgamation of somewhat bumbling nouvelle-Italian recipes), and a wine list. Osteria L’Intrepido won the Award of Excellence, as published in print in the August 2008 issue of Wine Spectator.
Most of the wines on the “reserve” list had previously been panned in the magazine. Ouch. (via eater)
Update: Wine Spectator’s executive editor has responded to what he calls an “elaborate hoax” on the magazine’s message board. The response is somewhat defensive, defiantly unapologetic, and, in the end, a pretty effective defense of the magazine’s position. In particular, they did take steps to verify the restaurant’s existence, including several phone calls to the provided phone number, reading (fictitious) online reviews, and visiting the restaurant’s web site. (via diner’s journal)
Morgan Spurlock ate McDonald’s for 30 days, gained 25 pounds, and had health problems. US swimmer Ryan Lochte has eaten McDonald’s for “almost every meal” since he arrived in Beijing and has won four Olympic medals. His fellow swimmer Michael Phelps doesn’t eat so healthy either. In a sport where you can win or lose by tenths or hundredths of seconds, I wonder what impact a proper diet would have on their times. (And to not eat any Chinese food — one of the world’s great cuisines — while in Beijing? A travesty.)
Update: The Guardian’s Jon Henley tries Michael Phelps’ diet for a day. Unsuccessfully, I don’t need to add. (thx, laura)
Update: Fear of illness may also have something to do with Lochte’s standing reservation at McDonald’s.
‘Mericans today are eating 1.8 pounds more food per week than in 1970, including an extra 1/2 pound of fat. Check out the chart for more info on how we’ve changed our diet. (thx, meg)
A large collection of old airline menus. The collection is poorly organized but worth poking through (check out Air France and Pan Am). Tracked this down after reading this short piece in the Times about a private menu collection, complete with a tiny image of some menus that’s barely worth the effort of clicking the link.
Four-star chef Eric Ripert checked out the burgers at McDonald’s and Burger King to use as a pattern for a burger at his new D.C. restaurant. Part of what he learned is proportion is everything.
Just looking at the basic burgers at each of these chains — particularly the Big Mac — showed me a couple of very key things: First of all, the burgers are a perfect size. You can grab them in both hands, and they’re never too tall or too wide to hold on to. And the toppings are the perfect size, too — all to scale, including the thickness of the tomatoes, the amount of lettuce, etc. In terms of the actual flavors, they taste okay, but you can count on them to be consistent; you always know what you’re going to get.
Ripert’s findings dovetail quite nicely with my theory of sandwichcraft.
Here’s a clip from the This American Life TV show about a hot dog joint in Chicago called The Wieners Circle. On weekend nights after the bars close, the staff and drunken patrons yell verbal abuse at one another like prison inmates or Jerry Springer’s guests.
This, this free-for-all has doubled their business, Larry and Barry figure. They end up seeing a side of people that, honestly, changes how you feel about everybody. You really wish you never saw it.
There are several other Wieners Circle videos on YouTube, including one where a customer orders a chocolate shake, throws down $40, and one of the workers begins to take her shirt off. (via delicious ghost)
A list of fourteen passive-aggressive appetizers for your next dinner party.
Another one for the vegetarians. If they think they like tofu, wait until they sample your delicious mock tofu — all you need is chicken fat, puréed pork loin, and five cups of piping-hot tallow. Cheryl will never know the difference.
(via snarkmarket)
Caroline Kininmonth runs a restaurant in Australia that doesn’t serve food. The place is BYOF and donations are accepted in a box next to the front door. (thx, john)
New York Times food critic Frank Bruni tries out the Urbanspoon restaurant-seeking application on the iPhone (shake the phone to find restaurant options near you) and ends up writing a pretty convincing argument for individual expertise over collective wisdom.
I locked in a price of two dollar signs and shook again. Up came the Morgan Dining Room, and off went an alarm in my head. Isn’t the Morgan Dining Room a lunch place that’s closed most nights? I called to make sure, and, sure enough, got a recording.
Urbanspoon is more of a beginning than an end, unable to factor in, for example, whether the restaurant it’s recommending books up a month in advance (Babbo, for example) or often has long waits (Momofuku Ssam Bar). That’s a troublesome shortcoming in New York, where competition for seats in the most popular places is fierce.
A book by the proprietor of the Waiter Rant blog is finally due out at the end of July.
According to The Waiter, eighty percent of customers are nice people just looking for something to eat. The remaining twenty percent, however, are socially maladjusted psychopaths. Waiter Rant offers the server’s unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he’s truly thrived.
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