This week-long food diary by author Alissa Nutting (Made for Love) is amazing. Nutting appears to subsist on little more than Red Bull and Cheeto dust. This four-paragraph stretch doesn’t even scratch the surface:
We’re staying in a remote cabin for a few days, getting some R&R between readings for my new novel and work events, so dinner is hot dogs. Two dogs per bun is my preferred meat-to-bun ratio. I was vegetarian and vegan for over 15 years, until a Nathan’s hot dog in Las Vegas sent me into a fatal processed-meat-love spiral that I don’t ever predict recovering from. I love processed meats and prefer hot dogs to steak.
I have a lot of calls to do this morning, so I pour a cold sugar-free Red Bull into a hot large coffee and gulp it. It tastes like lawn fertilizer, but its effectiveness is undeniable.
Breakfast and lunch are snacks between calls, classic red-bag Doritos and Cheetos and (for my health!) Oven-Baked Cheddar & Sour Cream Ruffles. I will eat almost anything coated in orange dust. I feel bad for my internal organs, but also really curious about what they must look like. I’ll donate my body to science when I die; I’m kind of obligated to. How many people get 92 percent of their food from vending machines?
Cheap beer is probably my favorite food, so when I finish my work, I devote the rest of the evening to all the delicious lowbrow northern beers that are hard to find near our home base in Iowa. There’s Grain Belt, which seriously has a blueberry-ghost-syrup aftertaste, and not for craft-brew reasons. I think it just has so much grain that it makes my pancreas hallucinate in a synesthetic way. When insulin dies, my body’s grief is apparently very fruit-flavored. There’s Labatt Blue and Labatt Blue Light (different pleasures), Molson Canadian Lager, Moosehead, and Miller Golden Light, which I purchase in 16-ounce-aluminum-bottle form because it feels the most recreational. For dinner, I pilfer calories each time I go to the fridge for a new cold one: cold cuts, pepperoni, Kraft American-cheese slices with mayo and mustard, and lots of peanuts.
I am genuinely intrigued by the two dogs in a bun thing but American singles with mayo and mustard? Yoloooooo.
Each of the 50 US states made of food and named accordingly, e.g. Arkanslaw, Pretzelvania, Tunassee, Mississippeas. Maps? Food? Language? How many more of my boxes could this project possibly check? Oh, this was a kid’s idea and his dad went over the top in helping him achieve it? CHECK.
Oh, and to teach the kid about capitalism, of course there are t-shirts and posters available.
From Clickhole, a fascinating video essay on one of the most important scientific projects yet undertaken by the human race: solving world hunger by engineering a single massive ear of corn.
For a promotion in a Canadian store, Ikea developed a series of posters that help you cook dinner. You lay the poster down, place the food directly on it according to the printed directions, and then you fold up the ends to cook it — the posters double as cooking parchment. (via fast company)
Chris Rodley (who is also partially responsible for @MagicRealismBot) is using deep learning (aka artificial intelligence aka machine learning aka what do these things even mean anymore) to cross illustrations of dinosaurs with illustrations of flowers and 19th-century fruit engravings. All your favorites are here: tricherrytops, velocirapple, tree rex, pomme de pterodactyl, frondasaurus, stegosaurose, tuliplodocus. (via @robinsloan)
In the face of widespread fear and apathy, an international coalition of researchers, professionals, and scientists have come together to offer a set of realistic and bold solutions to climate change. One hundred techniques and practices are described here-some are well known; some you may have never heard of. They range from clean energy to educating girls in lower-income countries to land use practices that pull carbon out of the air. The solutions exist, are economically viable, and communities throughout the world are currently enacting them with skill and determination. If deployed collectively on a global scale over the next thirty years, they represent a credible path forward, not just to slow the earth’s warming but to reach drawdown, that point in time when greenhouse gases in the atmosphere peak and begin to decline.
On the website for the book, you can browse the solutions in a ranked list. Here are the 10 best solutions (with the total atmospheric reduction in CO2-equivalent emissions in gigatons in parentheses):
Refrigerant management is about replacing hydro-fluorocarbon coolants with alternatives because HFCs have “1,000 to 9,000 times greater capacity to warm the atmosphere than carbon dioxide”. As a planet, we should be hitting those top 7 solutions hard, particularly when it comes to food. If you look at the top 30 items on the list, 40% of them are related to food.
If, somehow, we could get to a place where we are talking about dealing with climate change not as “saving the planet” (which it isn’t) but as “improving humanity” (which it is), we might actually be able to accomplish something.
For their playful Artisan Brunch project, Kyle Bean, Aaron Tilley, and Lucy-Ruth Hathaway imagined how noted artists like Damian Hirst, Salvador Dali, and Alexander Calder would incorporate the idea of brunch into their art works. Loved this, despite the conspicuous lack of a bloody mary…perhaps a second edition with a Warhol soup can representation of the bloody? (via colossal)
It’s Friiiiiiiday! It’s time for — *fanfare* — 15 minutes of cooking tips and tricks? Yes, why not? Many of these I’ve seen before (like the sucking egg yolks with a plastic bottle trick), but I literally gasped at the rubber band measuring spoon trick. My current baking soda canister doesn’t have a spoon-scraping ledge (my old one did!) and it drives me a little crazy every time I make the world’s best pancakes. Anything that gets me to delicious pancakes quicker is a win. (via swissmiss, whose friday link pack is always worth a look)
Brian Shaw is the World’s Strongest Man, having won that competition in 2011, 2013, 2015, and 2016. In order to fuel his body through what I’m sure is a grueling training program, Shaw eats 12,000 calories spread across 6 meals a day. This video follows him through a typical day before a hard training session. His initial meal is peanut butter, 8 scrambled eggs, and a bowl of Cinnamon Toast Crunch, which is pretty much just an hors d’oeuvre for Shaw.
This meal, even though it’s eight eggs and all that, it doesn’t seem to really fill me up. I get through it pretty quickly and then I’m hungry again.
How much Coca-Cola do you have to drink to go through severe withdrawal symptoms for weeks when you go cold turkey? Find out in Coke Habit, a short animation about a delicious childhood treat that got out of hand.
The Summer after 10th grade Mike spent two solid weeks with horrible horrible migraines, dizziness, blind spots and tunnel vision — he didn’t know what it was… This is the story of his Coke Habit.
From TED-ed and tea expert Shunan Teng, a short video on the history of tea, from its invention in China to its role in globalization.
Our history of tea begins with the legend of the “divine famer” Shen Nong who is credited in many ancient Chinese texts with various agricultural accomplishments. However, some scholars of ancient China now believe Shen Nong might in fact originally have referred to a group of people, living within China and utilizing particularly advanced agricultural techniques for the era. Over time this people’s knowledge of farming was canonized in the form of legends about a divine farmer who shared their name, and whose fame ultimately eclipsed their own.
The small coastal Japanese town of Yuasa is known as the birthplace of soy sauce. Fermented sauces made using soybeans had been around for centuries in China, but a Buddhist monk who settled in Japan in the 13th century started making soy sauce “as we know it”.
Using the abundance of clear, spring water from the town of Yuasa he began producing a type of miso that he had learned about on his travels that had been used to preserve vegetables. A byproduct from this process — a liquid that collected in the barrels of the miso paste — was soy sauce.
More than 750 years later, factories in Yuasa still produce soy sauce using traditional methods.
Big news around these parts: the Shake Shack is coming out with their first cookbook next week. Shake Shack: Recipes & Stories details how the Shake Shack came about and spills the beans with recipes for almost all of the food, burgers, chicken sandwiches, and fries included. According to Eater, the recipes have been tweaked for the home cook:
Rosati shares almost all of the company’s recipes, though unfortunately he isn’t giving away any real secrets here. The processes have been adapted for the home cook, and Garutti told Eater that only “six people” in the world know the real recipe for Shake Shack’s signature sauce.
The recipe in the book for Shack sauce is a mixture of Hellman’s, Dijon, Heinz, pickle juice, salt, and pepper. “We make our own from scratch,” Garutti says, but when he and Rosati first started testing recipes for the book they came to the conclusion that these weren’t recipes “most people would want to make at home,” because they were labor-intensive, “messy,” and time-consuming.
Jim Kovaleski is a nomadic gardener — he refers to what he does as “portable farming” at one point — who moves from place to place, renting out people’s yards to grow produce, which he then sells to stores and markets.
This nomadic gardener travels between Maine to Florida gardening leased front yards. With a frugal lifestyle and revenues as high as $1.5K a week, he’s living the dream.
That’s pretty cool. I have space for a garden at my place…I wonder if anyone local wants to farm it in exchange for some fresh produce? (via bb)
Preeti Mistry, 40, a classically trained chef with a modified Mohawk who cooks elevated Indian street food at her Juhu Beach Club in Oakland, Calif., and her new spot, Navi Kitchen in nearby Emeryville, was in culinary school when she discovered Mr. Keller’s “French Laundry Cookbook.” It had become an instant professional and spiritual guide for cooks of her generation.
In 2004, she visited the French Laundry. At the time, she thought it was the most amazing meal she had ever eaten. She even got to shake hands with Mr. Keller. “I left feeling like I just met Drake or something,” she recalled.
But now? She views fine dining as disingenuous, built from a system steeped in oppression and hierarchy in which women, gays and other minorities — whether customers or cooks — are not treated the same.
“It’s essentially haute couture, and we know haute couture appropriates from minorities and urban communities,” she said. Chefs as powerful as Mr. Keller, she said, have a responsibility to address those issues. “You need to go on your woke journey.”
Mr. Keller smiled when presented with that lens on his profession.
“I pushed against convention when I was young,” he said. “Then you realize there is no reason to push against things. There is no value in it.” Hard work and dedication to craft, he said, will right all wrongs.
That certainly is one way to think about it. [thinking face emoji]
Plug your headphones into the bag, press play, and enjoy the Doritos packaged inside!
Their custom hashtag isn’t taking off the way that they had hoped (only 1 result on Twitter and 2 on Insta), but I have to admit, this is kinda cool…exactly the sort of weirdo product promotion that people would have gone bonkers for in the 80s.1 Engadget has a look at the bag and how it works:
The bags are sold out on Amazon (and I don’t think they were ever available anywhere else), but if you really want one, they are selling on eBay for anywhere from $50 to $500.
You might even say — wait for it (actually don’t, this is stupid and beneath us all) — that it’s all that and a bag of chips. (Told you.)↩
If you’re like me from three minutes ago and you’ve never seen this video but want to laugh really hard, push play on this little number. You can safely skip ahead to about 0:33…that’s when the action starts.
P.S. Yo Kenji! Why does the gnocchi do that?! (via @essl)
Update: I have not gotten an answer from Kenji yet (to be fair, he just became a father), but the consensus on Twitter is gnocchi and popcorn share some similarities. I will let John Vermylen, who is a Stanford PhD and also runs the pasta company Zerega, explain:
Hydrated starch on gnocchi exterior gelatinizes with temp, forming impervious barrier. Temp builds up inside. Water tries to boil as temp rises, but can’t turn to steam due to barrier. So pressure builds up, which pushes against wall of gnocchi. Eventually high pressure forces crack in that wall, which leads to pressure drop and instant flash off of high temp water to steam.
There’s an opportunity here to make crispy popcorn gnocchi…which brave chef will take up the challenge?
Kurzgesagt takes a look at the debate over genetically modified foods. Decades of scientific research plainly says that GMO foods are safe to consume, but that’s not the only issue.
Over 90% of all cashed crops in the US are herbicide resistant, mostly to glyphosate. As a result, the use of glyphosate has increased greatly. That isn’t only bad, glyphosate is much less harmful to humans than many other herbicides. Still, this means farmers have a strong incentive to rely on this one method only, casting more balanced ways of managing weeds aside.
That’s one of the most fundamental problems with the GMO debate. Much of the criticism of this technology is actually criticism of modern agriculture and a business practice of the huge corporations that control our food supply. This criticism is not only valid, it’s also important. We need to change agriculture to a more sustainable model.
One thing is for certain…the debate online is polarized.
Admission: I eat lunch at my desk pretty much every day. So do a lot of people. Some think desk lunches are sad, but many people trade lunch at their desks for family or leisure time at some other point in the day.
A Chinese YouTuber, Little Ye, has taken the desk lunch to a whole new level. In this video, she makes noodles from scratch, scavenges soda cans out of garbage to turn into DIY Bunsen burners & food graters, and cooks a hotpot meal right at her desk.
Little Ye, you are my new hero. In this one, she takes apart her computer so she can use the case to fry a breakfast crepe.
In a bonus from the food series The Mind of a Chef, LA chef Ludo Lefebvre visits a butter factory where they make customized butter for restaurants.
So when we visited the Jean-Yves Bordier Butter factory in the Brittany region of France and had chef Ludo Lefebvre help in the process, it was nothing but pure amazement in his eyes. Le Beurre Bordier customizes it’s butter to the specifications of the chefs they send it to.
The video is subtitled and they go really quick, but I love the look on Lefebvre’s face after he runs his thumb through the finished butter: pure childlike wonder. The full episode featuring Lefebvre is available on PBS’s website (likely for US viewers only). This clip pairs well with this video on how to make croissants. (via the excellent the kid should see this)
The Infatuation has an interactive map of the best places to get soup dumplings, fried dumplings, wontons, and all that good stuff in NYC, plus ordering recommendations for each place.
You could easily quibble with the list itself — the numbers 1-17 aren’t supposed to be rankings per se, but it starts with lower Manhattan, then gets to Flushing and Sunset Park, and that’s it. Still, the nice thing about a map interface is that you don’t need to worry about who’s number 1 and who’s number 10 quite so much when you’re just trying to find a place in a nearby neighborhood that can deliver the goods. (God, I miss New York.)
Update: I mistook the numbers in the map’s list view for rankings and was all grumpy about all the Chinatown places being ahead of the Queens ones. As it turns out, some of the places have number ratings, some don’t, and the list is more a geographic sequence than anything else.
In 1937, Ernest Hemingway devised a cocktail called Death in the Gulf Stream for dealing with hard times.
Take a tall thin water tumbler and fill it with finely cracked ice.
Lace this broken debris with 4 good purple splashes of Angostura, add the juice and crushed peel of 1 green lime, and fill glass almost full with Holland gin…
No sugar, no fancying. It’s strong, it’s bitter — but so is English ale strong and bitter, in many cases.
We don’t add sugar to ale, and we don’t need sugar in a “Death in the Gulf Stream” — or at least not more than 1 tsp. Its tartness and its bitterness are its chief charm.
More drinks should involve lacing broken debris with alcohol. So the next time you feel like Hemingway kicking this can…
I’m happy and proud to announce that my pal Brian Bartels’ book The Bloody Mary will be out in a couple months.
The Bloody Mary is one of the most universally-loved drinks. Perfect for breakfast, brunch, lunch, dinner, and beyond, there simply isn’t a wrong time for a Bloody.
In The Bloody Mary, author Brian Bartels — beverage director for the beloved West Village restaurants Jeffrey’s Grocery, Joseph Leonard, Fedora, Perla, and Bar Sardine — delves into the fun history of this classic drink. (Did Hemingway create it, as legend suggests? Or was it an ornery Parisian bartender?)
More than 50 eclectic recipes, culled from top bartenders around the country, will have drinkers thinking outside the vodka box and taking garnishes to a whole new level.
Brian is probably the one person most responsible/culpable for introducing me, somewhat later in life than many, to the wonderful world of spirits and cocktails. I am not a particular fan of the Bloody Mary, but I’m buying this book because Brian has yet to steer me wrong when it comes to beverages.
After tinkering in the kitchen for weeks, Kenji Lopez-Alt has discovered a super-simple recipe for macaroni & cheese that uses only three ingredients and takes about ten minutes to make.
The idea for this came from working on my recipe for cacio e pepe, the Roman pasta and cheese dish. In that recipe, I cook spaghetti in a small volume of water, using the starchy pasta water to emulsify the cheese into a creamy sauce. I wondered if the same thing would work for an American-style macaroni and cheese, using a much higher ratio of cheese to pasta and using cheddar in place of pecorino.
It didn’t quite work the first time — the high proportion of cheese caused the sauce to break and turn greasy — but with a few tweaks, I nailed it.
For most of the past decade, consumption of meat in the United States remained flat or declined.
For environmental, health, and animal welfare advocates, this was great news. Surely it meant that efforts to raise awareness about the disturbing impacts of meat production were inspiring people to cut back on hamburgers and bacon. As Paul Shapiro, vice president of Farm Animal Protection for the Humane Society of the United States, wrote in 2012, “The pressure is being felt all over, and for the first time in decades, our overconsumption of meat is beginning to get reined in.”
Not only was last year noteworthy for the near 5% increase in per capita consumption, but also due to the fact that the growth was achieved without the help of beef, consumption of which was flat. We expect US protein production growth of 2.5% per annum through 2018 — down from 3% in 2015 — with beef being the largest contributor relative to pork and poultry.
What drove the decline in the first place? Price. It always comes back to supply and demand.
Ranchers and farmers trimmed their herds because of the recession, historically high feed costs, and drought in the Great Plains. Meanwhile, domestic disease outbreaks like porcine epidemic diarrhea virus, or PEDv, meant that tens of thousands of hogs never made it to market. So Americans cut back on meat.
But by 2015, many of these issues driving higher prices were resolved. The retail price of beef has dropped by 22 percent, pork by 7 percent, and chicken by 5 percent. So Americans are eating more meat again.
“Consumers are responding to falling prices. That’s a big part of the story,” says Sawyer. The chicken industry, in particular, has also gotten more efficient and more capable of raising chickens fast.
In Iceland, geothermal vents and hot springs abound and you can use them to bake rye bread in a pot at fairly low temperatures for 24 hours. At a spa outside Reykjavik, they have something called the Rye Bread Experience where they take guests to see how the geothermal ovens work. Filmmaker Alison Grasso went on one of the tours and made a short film about it.
A good traditional chicken stock is made by simmering chicken carcasses and aromatics in water on the stovetop for several hours. A couple of years ago, I ran a few quick tests to determine whether or not stock could successfully be made in a pressure cooker or a slow cooker. From my own experience, I was fairly certain that the pressure cooker would produce a superior stock, while the slow cooker would produce a thinner, less flavorful one, but I was surprised by the degree to which this was true. The difference between the stock made in a Dutch oven or pressure cooker and the stock made in a slow cooker was like night and day. This experiment was a good start, but I decided that to really get to the bottom of this, a lot more serious testing was in order.
Ham and pea risotto: arborio rice, ham stock, parmesan. 6 minutes in the pressure cooker!
(Of course, as with all recipes, this refers to the length of the longest step, really. You still have to chop the onions, fry them with the rice, get the whole thing up to temp/pressure. But that would be the case with a traditional recipe, too, except you’d have to add at least half an hour of stirring!)
Mrgan uses The Instant Pot, which seems to be the internet’s choice for pressure cookers.
This folding measuring spoon on Kickstarter is clever as hell. Polygons lays flat in a drawer and, depending on how you pick it up, folds into four different volumes.
Premarked areas on both spoon sizes (tablespoon and teaspoon) let you know where to pick up from to measure the volume required for your recipe. Practicality and simplicity at its finest.
The spoons come in two sizes (the smaller measures teaspoons and the larger one tablespoons), they’re marked with US and metric measurements, you can flatten it to easily scrape every last bit of stuff into the bowl, and it doubles as a knife when flat as well. (via colossal)
Update: Hmm, it looks like Polygons needs a little more work to be a fully functional product. (thx, mac)
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