Foodie Jason Perlow takes the plunge and gets himself a proper barbeque rig, a Brinkmann box smoker for only $70 at Home Depot. The results look impressive, especially for $70.
The tyranny of sourdough, AKA San Francisco's bread problem.
It's sour because in the US, particularly in San Francisco, it's hard to buy good bread. About 75% of the decent bread in my grocery store, both fresh baked and industrial, is sourdough. Consumers think sourdough is shorthand for quality. It's not. In fact, sourdough is seldom the appropriate bread for a meal. It makes lousy sandwiches, lousy breakfast, it clashes with cheese. It's good with creamy soups, and it's good plain with butter. But the premium bakeries all push sourdough, and so sourdough becomes synonymous with "good", when it's not.
This is probably more than 50% of the reason why I left San Francisco.
NY Times wine guy Eric Asimov and his panel taste a bunch of root beers and conclude, among other things, that "too much root beer can make a man mean".
Our No. 1 root beer, from Sprecher in Wisconsin, a wonderfully balanced and complex brew, uses a combination of corn syrup and honey, while our No. 2, the restrained and flavorful IBC, uses only corn syrup. So even with the importance of the sweetener, something more is at play with root beers.
I've always wanted to have a root beer tasting.
Washington Post writer admits to having a fantasy of correcting typos in restaurant menus with "a distinctive purple pen". But sometimes the computer's spellchecker is no help.
Despite my attempts to stop it, my Microsoft Word program would always change the word for Italy's famous cured meat into what it assumed I meant to type. The night we closed an issue, I would have nightmares that when the magazine hit the stands, one of my reviews would describe "the delicate sweet and salty balance of melon and prostitute."
A fancy Manhattan restaurant opened by famed chef Jean-Georges Vongerichten features on its menu a dish called "Sea Urchin Bukkake". It, er, comes with "all the condiments of bukkake". (I could go on, but that's a good place to stop.)
The Chinese are encouraging their restaurants to change the names of some of their dishes before the Olympics start. Those dishes due for a name change include:
- Bean curd made by a pock-marked woman
- Chicken without sexual life
- Husband and wife's lung slice
Tomatoes are currently spreading salmonella across the United States. In 1981, the culprit in a smaller outbreak was marijuana. Hey High Times, dude,
the NYer is totally bogarting your pot coverage on this...we need a potcast, stat!
The top ten home cooking mistakes. The name of the post is something of a misnomer...it's really a list of suggestions to improve your home cooking.
2. A real knife. You can do a lot with a good chef's knife, and you can't do shit without one. It doesn't have to be an expensive model; America's Test Kitchen has recommended this Victorinox 8" chef's knife (or its 10" version, about a buck cheaper!) for years, although I have grown accustomed to the handles on my Henckels Four-Star knives. Buy a good chef's knife that feels comfortable in your hand, with a blade 8 to 9 inches long, and buy a honing steel to keep it sharp. Avoid home sharpeners, though, which "sharpen" your blade by destroying it.
(thx, andrew)
New paper: fast food doesn't make you fat.
When eating out, people reported consuming about 35 percent more calories on average than when they ate at home. But importantly, respondents reduced their caloric intake at home on days they ate out (that's not to say that people were watching their weight, since respondents who reported consuming more at home also tended to eat more when going out). Overall, eating out increased daily caloric intake by only 24 calories. The results for urban and suburban consumers were similar.
(via marginal revolution)
Kenny Shopsin, the proprietor of NYC institution Shopsin's, is coming out with a cookbook. Eat Me: The Food and Philosophy of Kenny Shopsin is out in September.
If you need proof that Cooks.com lets anyone submit recipes:
Wiener water soup
1 pkg. wieners
3 c. waterCombine wieners and water in a two quart saucepan. Bring to a boil until wieners are cooked. Throw the wieners in the garbage. Serve soup. Serves 3.
The NYC hot dog vendors should think about branching out into soup. (via serious eats)
In commercials for Domino's Pizza, the chain's employees wage a never ending battle against the Noid, a gremlin who delays deliveries and carries a gun that can turn a pizza ice cold. Many viewers are amused by the Noid, Domino's says, but one of them took the advertising campaign personally. Last week Kenneth Noid, 22, walked into a Domino's Pizza shop in Chamblee, Ga., with a .357 Magnum revolver and took two employees hostage. When police arrived, he demanded $100,000 in cash, a getaway car and a copy of The Widow's Son, a 1985 novel about secret societies in an 18th century Parisian prison.
All Noid got was the pizza he ordered. After a five-hour siege, the two employees slipped away and Noid gave himself up. According to police, Noid has "psychological problems" and believes that he has an "ongoing dispute with Tom Monaghan," the head of the Detroit-based Domino's chain.
Time Magazine, you're making that shit up. (via lonelysandwich)
Kitchen chemist Herve This' 10 basic elements of kitchen knowledge.
One of the most enjoyable sessions at the New Yorker Conference was the chefs roundtable.
Bill Buford talks with the chefs David Chang, Daniel Humm, and Marc Taxiera about their influences and the future of the culinary world.
Buford talks too much and the chefs too little but he manages some good questions and fun is had.
Another new book out in the fall is Thomas Keller's Under Pressure, the chef's long-awaited cookbook on sous vide cooking.
In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot -- in flavor and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavor to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colors while achieving remarkable textures. There is wonderment in cooking sous vide -- in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly.
Under Pressure is out October 1, 2008 and plays Bowie when you open the cover. Keller and Michael Ruhlman have also begun work on a book that "will focus on family-style cooking, in the style of Ad Hoc, and great food to cook at home".
When the new Ikea is finished, it'll be easier than ever to get to Red Hook from Manhattan. The Serious Eats crew noticed that the free ferry deposits interested eaters about four blocks from the renowned Red Hook soccer taco vendors.
Greg Allen still has his bottle of Suck Cola from when the now-defunct web site Suck was handing them out at a trade show in 1996. He's building a registry of Suck Cola bottles...if you've got one, send in the details.
After your Cola information is reviewed and validated, you will be issued a Suck Cola Registry Number. I have designated my bottle SC0005, having reserved the first four Registry Numbers, SC0001-SC0004, for Suck.com co-founders Joey Anuff and Carl Steadman.
Suck the web site has now been dead for as long as it was active, but the Cola lives on.
A look at how portion sizes have changed in the US over the years.
We don't have to eat those extra 360 calories in the tub of popcorn, but that's easier said than (not) done. Studies indicate that when given food in larger containers, people will consume more. In a 1996 Cornell University study, people in a movie theater ate from either medium (120g) or large (240g) buckets of popcorn, then divided into two groups based on whether they liked the taste of the popcorn. The results: people with the large size ate more than those with the medium size, regardless of how participants rated the taste of the popcorn.
The Chicago City Council overturned the city's embarrassing ban on foie gras. The vote was 37-6.
City Café Bakery in Kitchener, Ontario doesn't have a cash register. Instead, they let their customers add up their own bill and put the money into a an old bus fare box. Here's how it works:
"I liked the idea of simplifying things and ... the honour system made a whole lot of sense," Bergen says. "What irritated me about going into Tim Hortons, for example, was waiting in line for something as simple as getting a donut and a coffee. So the thought was, someone can pour his own coffee, grab his own bagel, cut it himself, throw the money in, and walk out. We don't touch 60 per cent of the transaction."
"Everything is rounded off to the nearest quarter with taxes included where applicable," he says. "So every desert is $1.50 (tarts, brownies, and date squares), every pizza lunch is $5, every beverage is $1.25, every loaf of bread is $2.75 (Italian sourdough, multi-grain, and raisin bread on weekends), croissants are $1 each, and bagels are three for $2 (plain, sesame, and multi-grain)."
The bakery conducts audits every six months and Bergen says only once did things come up short.
"Our theory is that two per cent of our sales are being ripped off. 'Ripped off' in the sense that there are people who forget to pay or they make a mistake in paying, and then there are people who deliberately don't pay. And every so often we have to kick somebody out that we know hasn't been paying," he says. "But at the same time we figure we're being overpaid by three per cent. Some people come in and want a $2.75 loaf of bread, but they see we're busy so they throw $3 in and walk out. Or, although we discourage tips, some people still give them to us. But because the staff is paid well (the average wage is $15.50 an hour), the tips go into the general pot."
See also: What The Bagel Man Saw and Business lessons from the coffee and doughnut guy. (via bb)
Grant Achatz in the New Yorker
The New Yorker profiles chef Grant Achatz this week. The piece focuses on his restaurant, Alinea, and the battle with tongue cancer that threatened his life, and worse to Achatz, his career and passion. The loss of his sense of taste had a bright side:
Because his ability to taste has come back over time, Achatz feels that he is understanding the sense in a new way -- the way you would if you could see only in black-and-white and, one by one, colors were restored to you. He says, "When I first tasted a vanilla milkshake" -- after the end of his treatment -- "it tasted very sweet to me, because there's no salt, no acid. It just tasted sweet. Now, introduce bitter, so now I'm understanding the relationship between sweet and bitter -- how they work together and how they balance. And now, as salt comes back, I understand the relationship among the three components."
In the Diner's Journal, Pete Wells contrasts Achatz with another chef that the New Yorker recently profiled, Momofuku's David Chang.
In March, The New Yorker published a profile of a chef who was about to open a restaurant. The chef complained about his health, worried about the future and cursed as if he had slammed his thumb in a car door.
On Monday, the magazine will publish a profile of another chef. Last year a doctor told this chef that he had advanced oral cancer and that unless he had his tongue cut out, he would be dead within a few months. According to The New Yorker, the chef reacted as if he'd just been handed a particularly challenging logic problem.
The point of the contrast is not to marginalize Chang's problems or his reaction to them but to demonstrate what a different approach Achatz takes to kitchen work than the typical (stereotypical?) Anthony Bourdainity of the restaurant kitchen.
The NYer article includes an online companion, a slideshow of photos of the latest menu items at Alinea and chef Achatz, looking very Seth Bullock.
Small world! I tweeted/Twittered/twat? a message earlier this evening that said I was in Binghamton, NY and within the hour, several people told me I should have a spiedie.
Spiedie consists of cubes of chicken and pork, but it may also be made from lamb, veal, venison or beef. The meat cubes are marinated overnight or longer (sometimes for as long as two weeks under a controlled environment) in a special spiedie marinade, then grilled carefully on spits over a charcoal pit. The freshly prepared cubes are served on soft Italian bread or a submarine roll, wood skewer and all, then drizzled with fresh marinade. The roll is used as an oven glove to grip the meat while the skewer is removed. Spiedie meat cubes can also be eaten straight off the wooden skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint.
I wish I'd have known about this before dinner! (thx, twitter followers)
Sometimes it seems as though the NY Times writes articles just for me: Seven New Sandwiches Try to Make it in New York.
One day last year at the Watchung Deli, at the request of a student from a nearby school, Ben Gualano piled mac-and-cheese onto a chicken cutlet sub with barbecue sauce and bacon, squeezed it shut somehow, and the Benny Mac was born... It's a full-body experience -- like a mud bath, but with extra ooze. One taster said afterward, "There was bacon in there?"
You may remember that I'm a sandwich fan. For dinner last night, I had a surprisingly good turkey sandwich of my own making (the little bit of onion and the pepper was the secret) and have made friends with a particularly good meatball hero and a banh mi near the office. My present sandwich life is entirely satisfying.
Nice anecdote from a former line chef at the French Laundry about Eric Ziebold, then the sous-chef there.
He was TFL's first ever sous chef and to this day I have never seen any one person work so many hours. (He, Thomas & Laura all put in 17-19 hour days, 7 days a week.) Everyone knows The French Laundry is an amazing restaurant, but few know why. It's easy to blame or praise one person, but the truth is that it takes a village.
Why is New York-style pizza so difficult to replicate in other areas of the world? Perhaps the answer lies with NYC's legendary tap water.
"Water," Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes."
Update: That legendary tap water was supposedly responsible for NYC-style bagels as well until Finagle A Bagel founder Larry Smith drove some Boston tap water to NYC and compared bagels made with the water from the two cities.
"There was absolutely no difference between them," Smith reported. "What makes the difference is equipment, process and ingredients."
Well, ingredients except water. (thx, darrin)
Update: Jeffrey Steingarten, among others, believes that temperature is the key to great pizza and that coal is the key to great temperatures. (thx, hillel)
Update: I knew we'd eventually end up on Slice...the web's premiere pizza site hosts an account of Jeff Varasano's attempt to reverse engineer a NYC pizza, specifically from the 117th St. Patsy's. Among his findings:
There are a lot of variables for such a simple food. But these 3 FAR outweigh the others:
1. High Heat
2. Kneading Technique
3. The kind of yeast culture or "starter" used along with proper fermentation techniqueAll other factors pale in comparison to these 3. I know that people fuss over the brand of flour, the kind of sauce, etc. I discuss all of these things, but if you don't have the 3 fundamentals above handled, you will be limited.
(thx, ian)
A little something for my officemates: a guide to bakeries in Manhattan's Chinatown. We usually go to the Fay Da on Elizabeth, mostly for convenience.
Beginning May 5, the original Iron Chef is back on TV in the US. Set your DVRs for 11pm every weeknight on the Fine Living channel. (via eater)
Four chefs talk about how their kitchens are laid out in this month's Metropolis. Here's Dan Barber talking about his role at Blue Hill at Stone Barns:
At the same time, I don't think the cooks look at me as a real community member. I'm not that cozy paternal figure. I'm always doing different things, and it creates this atmosphere where the cooks are on the balls of their feet. They're thinking, Where's he going next, what's happening next? There's a little bit of confusion. I think that's good. It's hard to articulate, because you think of the kitchen as very organized; and, like I said, the more control you have, the better. But a little bit of chaos creates tension. And that creates energy and passion, and it tends to make you season something the right way or reach for something that would add this, that, or the other thing.
The other chefs are Alice Waters, Grant Achatz, and Wylie Dufresne. The one thing they all talked about is the importance of open sight lines, both between the dining room and kitchen and among the chefs in the kitchen.
After 10 years, kottke.org favorite New Green Bo (still the best soup dumplings in town, IMO) has changed its name to Nice Green Bo.
We're 10 years old, and we have so many nice customers, so we made it Nice Green Bo.
(via eater)
Update: My officemate Scott snapped a photo of the new signage during lunch.
Extensive series of photographs of a pig being butchered.
The pig is Berkshire, from a small farm in upstate NY. It was slaughtered at a small family slaughterhouse nearby, on the Thursday before the class. So this pig had been dead for less than a week before being butchered.
If you want to know where your bacon or ham-related food comes from, here's your chance. (thx, derrick)
The last meal for the first class passengers on the Titanic. The meal comprised 10 courses in all, paired with wine and as many after-dinner cigars as you could smoke.
Photo series of food that takes the shape of its container. The peas are my favorite.
Update: Irving Penn did a well-known series of frozen foods in the 1970s. One of the prints was recently sold for $85,000. (thx, rob)
Ernest Hemingway on how he approached symbolism in his stories:
"No good book has ever been written that has in it symbols arrived at beforehand and stuck in," says Hemingway. "That kind of symbol sticks out like raisins in raisin bread. Raisin bread is all right, but plain bread is better." He opens two bottles of beer and continues: "I tried to make a real old man, a real boy, a real sea and a real fish and real sharks. But if I made them good and true enough they would mean many things. The hardest thing is to make something really true and sometimes truer than true."
I like the raisin bread analogy. Just make the plain bread good instead of trying to jazz up subpar bread with raisins. Good advice for writing and cooking. (via rodcorp)
A short review of Momofuku Ko
I required redemption. When I arrived home two weeks ago after work, I was informed by my wife that I'd forgotten our anniversary. Eep. To partially make up for my cliched gaffe, I put my efforts towards getting a reservation at Momofuku Ko...the notoriously hard-to-get-into Momofuku Ko.1 We're big fans of the other two Momofukus, so I logged into their online reservation system and happened to get something for last Friday night.
But this isn't a story about their reservation system; too many of those have been written already. Bottom line: the food is wonderful and should be the focus of any Ko tale. Two dishes in particular were the equal of any I've had at other more expensive restaurants. The first was a pea soup with the most tender langoustine. The second dish, the superstar of the restaurant, was a coddled egg with caviar, onion soubise, and tiny potato chips (photo). Didn't want that one to end. And I didn't even mention the shaved foie gras (with Reisling built right in!) or the English muffins amuse or the nice wine pairings.
For the full food porn treatment, check out Kathryn's photoset, a review at Goodies First, Ed Levine's preview, Ruth Reichl's first look, and a review by The Wandering Eater.
[1] Two quick notes on the reservation process.
1. I spent all of five minutes on a Saturday morning making the reservation on the Ko web site. It can be done.
2. Chang and co. are serious about the web site being the only way to get into the restaurant. As we were leaving after our meal, a friend of Chang's and bona fide celebrity stopped in to say hi. After some chit chat, the fellow asked if he could get a reservation at Ko for the next evening. Chang laughed, apologized, and told him that he had to go through the web site. They're not kidding around, folks. ↩
I feel like I've posted this one before but the Google says no so....LUNCH is a blog written by a couple of NYC architects who believe in the sanctity, sanity, and satiety of the lunch break.
We believe leaving the office everyday for lunch is an invaluable ritual. In a time and city where people are constantly rushing around, trying to accomplish three tasks at once, taking a moment to have a civilized meal becomes even more vital. Eating at your desk while reading emails, surfing the world wide web, snarfing down a bland turkey sandwich from the deli down the street is NOT lunch.
Each day they post photos of their lunches and afternoon snacks.
Interview with chefs Grant Achatz of Alinea and Heston Blumenthal of The Fat Duck, mostly about the cookbooks that they're working on. Achatz is self-publishing the Alinea Book and using the exact recipes from the restaurant:
For us, we felt the most important thing was to express the restaurant in its most accurate fashion, and try to convey to the reader what Alinea and the food are all about. We felt that if we eliminated some of the techniques because they were too difficult, or some of the ingredients because they were too hard to find, then you would be left with something that's not representative of the restaurant or of the cuisine itself. So our effort was to convey the emotion, the expression, the essence of the restaurant, and also hopefully-if the recipes are written well enough-to dispel the myth that cooking in this style is impossible for somebody who isn't a professional cook.
He also mentions that the ingredient amounts in the recipes are metric, meaning that a digital scale is required. Maybe they should make the cookbook itself a digital scale...just make the cover a little thicker, throw some sensors in there with a digital display in the lower right hand corner, and there you go!
Video of Charlie Rose's conversation with chef Thomas Keller the other night. Good stuff as always, although I'm disappointed about how completely he's embraced the idea of the chef as empire-tender rather than as a person who cooks.
I realized the other day that I prefer eating at places where the person that owns the place is in the kitchen because no one else is going to care as much about your meal and experience as that person. Which doesn't mean that you can't find excellent food and experiences at Per Se or the diner around the corner, but the increasingly prevalent fine dining empires feel like, in the words of Bilbo Baggins, "too little butter spread over too much toast". (via eater)
99-cent fine dining
The NY Times dining section has a fun pair of articles today about cooking on the cheap. First, Henry Alford prepared all his meals for a week using ingredients purchased from 99-cent stores.
Because the main Jack's store can have an unpredictable inventory -- yesterday's huge display of Progresso soup is today's much-smaller hillock of marinated mushrooms is tomorrow's sad heap of slightly battered boxes of Royal gelatin -- shopping there is a return to the improvisatory cooking of yore, when people made dinner with whatever was in the market.
Trader Joe's shoppers are already accustomed to those constraints. The Times also enlisted Eric Ripert, chef/owner of NYC's 4-star Le Bernadin, to construct an entire menu using primarily 99-cent items; 5 dishes and 3 desserts for $40.
A butter sauce was whisked into shape to dress frozen crab cakes and Seabrook Farms vegetables. Canned coconut milk went into the jasmine rice and the jarred marinara sauce for baked salmon filets. "Wild salmon for 99 cents!" Mr. Ripert said, in disbelief.
Here's a slideshow of Ripert and his team creating their dishes and his recipe for tuna rillettes. Take that, Sandra Lee.
Update: NPR recently aired a show on Cooking Gourmet with 99¢ Food, featuring Christiane Jory's The 99¢ Only Stores Cookbook, which is due to be released on April 1. Neither Times article makes mention of Jory's book, which seems like an obvious influence (or an incredible coincidence). If the book was an influence, this is bad form on the part of the Times. (thx, janelle)
A list of foods that were unknown in Europe in the Middle Ages. A good resource for Renaissance Faire planners.
A list of amusing restaurant names presented somewhat oddly in scholarly paper format. Pony Espresso is a coffeehouse in Wyoming, Wiener Takes All in a hot dog place in Illinois, and Wholly Mackerel is a Gulf Coast seafood place.
This week's New Yorker has a profile of David Chang, chef/owner of the Momofuku family of restaurants. The profile isn't online but Ed Levine has a nice write-up with some quotes.
Just because we're not Per Se, just because we're not Daniel, just because we're not a four-star restaurant, why can't we have the same fucking standards? If we start being accountable for not only our own actions but for everyone else's actions, we're gonna do some awesome shit. [...] I know we've won awards, all this stuff, but it's not because we're doing something special -- I believe it's really because we care more than the next guy.
Reading the article, it appears that Chang is using Michael Ruhlman's The Soul of a Chef as a playbook here. Caring more than the next guy is right out of the Thomas Keller section of the book...with his perfectly cut green tape and fish swimming the correct way on ice, no one cares more than Keller.
Chef Dan Barber, proprietor of NYC's Blue Hill, is planning on writing a book or two. I still fondly remember Barber's Food Without Fear op-ed in the NY Times in 2004.
The celebrated food vendors at Red Hook's ball fields have been awarded a six-year permit to "operate an ethnic and specialty food market in Red Hook Park, Brooklyn". Says NYC food meister Ed Levine of the vendors:
The Red Hook Ballfields, where Latino families put up makeshift restaurants serving real, honest food of their home countries, is one of the last bastions of real food to be found in NYC. If it's replaced by a Starbucks or a series of dirty water dog carts or some generic high bidder, it would be a travesty.
A recent favorite Buzzfeed trend: Insane Sandwiches.
It starts simply enough. At some point you decide you like cheeseburgers better than hamburgers. No big deal. Then one day you try your cheeseburger with bacon. And then after a while you think, you know what would be really good on this? Jalapeños. Jalapeños would be really good on this. And then you're stuck. Hooked on Jalapeño Bacon Cheeseburgers, and you realize you can never go back.
Update: Speaking of cheeseburgers, feel free to blast these to bits. (thx, jeff & swissmiss)
Update: Aaron points me to the Luther Burger: "a hamburger, specifically a bacon cheeseburger, which employs a glazed donut in place of each bun."
Ed Levine says the best gelato in NYC is being served in a tanning salon. My favorite banh mi (and perhaps the best baguette in town) can be found in the back of a jewelry store. Any other odd places to find good food?
The Riverdale Garden Restaurant in the Bronx is trying out a novel way of staying in business: they're asking for their regulars to pledge $5000 in exchange for a year of free dinners.
Michael had put The Riverdale Garden up for sale for the past several months and had a buyer. However, the landlord "killed" the deal. We are now forced to close for good or rely on our best customers to put their money where their mouths are! Quite literally........ You will be eating your investment. Bottom line is we have 12 couples so far ready to invest $5000 in dining credits, however we need 38 more.
(via eater)
The other day I posted a link to an article about Hervé This that mentioned how to unboil an egg.
He explains that when an egg is cooked, the protein molecules unroll themselves, link up and enclose the water molecules. In order to 'uncook' the egg, you need to detach the protein molecules from each other. By adding a product like sodium borohydride, the egg becomes liquid within three hours. For those who want to try it at home, vitamin C also does the trick.
Michael Pusateri tried it out (using vitamin C) and it didn't work so well.
The egg was whole and appeared completely unaffected. The texture of the egg outside felt normal and in no way 'unboiled'. While I am a professional engineer, I am a amateur scientist. There are several reasons this process might not have unboiled the egg.
Any molecular gastronomists out there want to give this one a shot?
He explains that when an egg is cooked, the protein molecules unroll themselves, link up and enclose the water molecules. In order to 'uncook' the egg, you need to detach the protein molecules from each other. By adding a product like sodium borohydride, the egg becomes liquid within three hours. For those who want to try it at home, vitamin C also does the trick.
That's from an article on Hervé This, a French chemist whose medium is food.
Not much to say about this but this "I Love You, but You Love Meat" headline is best said aloud in Barney's singsong voice.
Ok, there's a bit more to say. When Meg and I first started dating, she was an almost-vegan (she ate fish and maybe eggs (I forget)). Now she eats meat and cheese and the like with greater zeal than I do. Sometimes I feel as though encouraging her to abandon veganism was my greatest contribution to our relationship; that we enjoy eating similar things has made things a lot easier.
Oh, and I love the word "vegangelical"...reminds me of Buzzfeed's vegansexuals trend.
Jürgen Stumpf owns three wine bars in Berlin that operate on the honor system.
For the price of 1 euro (about $1.50), you rent yourself a glass and get to sample as many of the wines as you want. At the end of the night you throw some bills or coins into a big jar, the amount based on what you think is fair.
Pop quiz, hotshot. There's a bomb on a bus. Once the bus goes 50 miles an hour... Who fares worst health-wise, diet soda drinkers or fried food eaters? Surprisingly, researchers have found a correlation between diet soda consumption and metabolic syndrome.
The one-third who ate the most fried food increased their risk by 25 percent compared with the one-third who ate the least, and surprisingly, the risk of developing metabolic syndrome was 34 percent higher among those who drank one can of diet soda a day compared with those who drank none.
What I Learned Today did some further digging and found a different study that links diet soda consumption and obesity.
For diet soft-drink drinkers, the risk of becoming overweight or obese was:
- 36.5% for up to 1/2 can each day
- 37.5% for 1/2 to one can each day
- 54.5% for 1 to 2 cans each day
- 57.1% for more than 2 cans each day.
The winners of this year's DWR's Champagne Chair Contest have been announced. The winning chairs are more professionally designed as the years go on.
The Incompatible Food Triad. Are there three foods that don't taste good together but every pair of them does?
There are many ways to interpret this "going together" but an example solution would be three pizza toppings -- A, B, and C -- such that a pizza with A and B is good, and a pizza with A and C is good, and a pizza with B and C is good, but a pizza with A, B, and C is bad. Or you might find three different spices or other ingredients which do not go together in some recipe yet any pair of them is fine.
(via josh)
Noted food scientist Harold McGee takes a look at the microbiological consequences of double dipping a chip into a bowl of dip.
Prof. Paul L. Dawson, a food microbiologist, proposed it after he saw a rerun of a 1993 "Seinfeld" show in which George Costanza is confronted at a funeral reception by Timmy, his girlfriend's brother, after dipping the same chip twice.
Over at Slice (the pizza blog!), Adam Kuban has compiled a list of all the different pizza styles found in the US.
Once the Italian immigrants brought their Naples-style pies to the States, it evolved a bit in the Italian neighborhoods of New York to something I've seen referred to as "New York-Neapolitan." This is basically what all the coal-oven pizzerias of New York serve. It follows the tenets of Neapolitan style in that it's thin-crusted, cooked in an ultra-hot oven, and uses a judicious amount of cheese and sauce (sauce which is typically fresh San Marzano tomatoes, as in Naples). It deviates from Naples-style in that it's typically larger, a tad thinner, and more crisp.
There's a surprising number of styles.
Customer service
1. Usually when you order meat or cheese at the deli counter (e.g. "I'll have a 1/2 pound of pastrami, please"), the person behind the counter tries to get as close as they can to the weight you ordered but it's often a little over and you're charged for the overage. I've noticed that what they do at Whole Foods is that they only charge you for what you asked for but they give you the little extra for free. So yesterday I asked for a 1/2 pound of roast beef, but it came out to 0.57 when he weighed it. He lifted a bit of the meat off the scale until it read 0.50, printed the ticket, and put the little extra back on the scale. It's a nice gesture and a good example of using customer service instead of marketing or advertising to give a current customer a warm and fuzzy feeling about the company...and it only costs them 20 cents-worth of roast beef.
2. We went out to eat with some friends the other night but the restaurant was tiny, packed, and didn't have anywhere to put Ollie's stroller. So the owner took the stroller and put it in the back of his truck that was parked out in front of the restaurant. (While there, we dined on a cheese plate with, like, 30 to 40 different cheeses on it, some of which were made by the stroller valet himself.)
The tales of Kobe beef cattle being raised in comfort with massages and the occasional beer might be a stretch of the truth: Kobe is expensive, delicious, but inhumanely raised beef.
From the time they are a week old until they are three and a half years old, these steers are commonly kept in a lean-to behind someone's house where they get bored and go off their feed. Their gut stops working. The best way to start their gut working again is to give them a bottle of beer.
Who wins the Super Bowl of Food: New York City or Boston? Ed Levine says it's no contest: New York all the way.
What has Boston bestowed upon us, foodwise? Brown bread, baked beans, Boston cream pie, and Parker House rolls. Pretty slim pickins', don't you think? How far would you go out of your way for some baked beans or some brown bread? I'd only go a block or two at the most. Now if you expanded the geographic food purview of the Patriots to all of New England, that might be an interesting discussion, because then New England clam chowder, lobster rolls, and fried clams would enter into the fray.
Ed's a bit hard on Boston here...there's some excellent food to be found in the city and its surrounds.
Dave Pell, peanut butter expert, has found the best peanut butter in the world.
I love peanut butter. But more importantly for the statement you are about to read here, I know peanut butter. I know peanut butter the way Da Vinci knew fluid mechanics, the way Einstein knew physics, the way Grand Master Flash knows a turntable, the way Tom Brady knows how to perfectly balance throwing touchdowns and humping supermodels. I have eaten it. I have coddled it. I inhaled. What can I say? That's how I spread.
A fine AV Club interview with the surprisingly down-to-earth Anthony Bourdain...much of it isn't even about food. On selling out and endorsements:
Yeah, I've been offered cookware lines, some really gruesome reality shows that would have made me boatloads of money. The usual endorsements. I don't know. Maybe it goes back to the heroin thing. I know what it's like to wake up in the morning and feel ashamed of what you did yesterday. I'm just having a hard time crossing that line. I'd like to sell out. I really would!
I also learned that he writes crime novels.
Good news: Alinea's Grant Achatz announces that his cancer is in remission. Achatz found out earlier this year that he had cancer of the mouth and instead of the traditional surgery route, he worked with his doctors on a treatment that would allow him to continue to cook, his profession and passion.
Foodpairing: extensive diagrams showing which foods go with other foods. See also the Synesthetic Cookbook.
NYC restaurant advice from a huge douchebag Don Juan about where to wine her, dine her, and then complete the rhyming trifecta later that evening.
I have given much thought to this question of romantic restaurants. In each case you have to study the girl and find the right restaurant for her. One If by Land, Two If by Sea. Forget it. A joke. The Terrace. Never. Never. The minute you walk in she knows what you have in mind. You might as well write her a note 'Tonight I expect to do it.' It's too obvious.
(via eater)
If you can handle just one more, GQ has a long article on David Chang, the chef/co-owner of NYC's Momofuku restaurants.
Three years ago, David Chang was an obscure cook with a failing Manhattan noodle bar. Now he is being hailed as the most innovative and exciting chef America has seen in decades.
Decades? Please. I'm not backing down from my effusive review of Ssam Bar (Ssam Bar is one of my favorite restaurants of all time), but this decades business is bollocks. Just let the man (and his collaborators) cook and open more yummy restaurants.
The just-released Michelin restaurant guide for Tokyo awards more stars to that city's restaurants than New York and Paris put together. And 8 get a 3-star rating, only 2 fewer than in Paris.
Tokyo has more restaurants - at least 160,000 that could be classified as proper "restaurants" - than almost any other urban centre. Paris, by comparison, has little more than 20,000 and New York about 23,000.
There's a lot of handwringing about Tokyo restaurants getting so many stars, but to look at it another way, Paris has 8 times fewer restaurants and has more 3 stars than Tokyo. Not bad.
(via marginal revolution)
Whiskey enthusiast, reacting to 2400 bottles of antique Jack Daniel's possibly being poured down the drain because of unlicensed sales: "Punish the person, not the whiskey."
The annual report for Podravka, a Croatian food company, has to be heated in the oven before you can read it.
Called Well Done, the report features blank pages printed with thermo-reactive ink that, after being wrapped in foil and cooked for 25 minutes, reveal text and images.
Well done, indeed. (thx, judson)
Anthony Bourdain on the best method for finding good food in any city: provoke the nerds.
Take the city you want to go to and just google up some restaurant names that serve the dish you're after. Then got to chowhound or another foodie site, and rather than asking about restaurants, you put up an enthusiastic post talking about how you just had the best whatever you're looking for at one of these restaurants.
At that point, [...] the nerdfury will begin. Posters will show up from nowhere to shower you with disdain, tell you how that place used to be good but has now totally sold out and -- most important to your quest -- will tell you where you would have gone if you were not some sort of mouth breathing water buffalo.
I wouldn't have guessed that there's actually an upside to Internet Jackass Syndrome. (via clusterflock)
This post about the carbon footprint of wine contains an interesting map at the bottom. It's a map of the US with a line splitting the country in two. West of the line, it is more carbon efficient to drink Napa wine while to the east of the line it is more carbon efficient to drink French Bordeaux. You can almost see the coastline of the eastern and Gulf states struggling westward against the trucking route from California. The Vinicultural Divide?
A huge series of tables comparing the nutritional content of fast food items, fries to fries, burgers to burgers, etc.
Why does a salad cost more than a Big Mac? Perhaps because federal subsidies and federal nutrition guidelines don't match up.
The bill provides billions of dollars in subsidies, much of which goes to huge agribusinesses producing feed crops, such as corn and soy, which are then fed to animals. By funding these crops, the government supports the production of meat and dairy products -- the same products that contribute to our growing rates of obesity and chronic disease. Fruit and vegetable farmers, on the other hand, receive less than 1 percent of government subsidies.
As David Foster Wallace argued in Consider the Lobster, a recent study indicates that lobsters feel pain, an unpleasant finding for an animal that's often boiled alive. But as Wallace says:
Is it possible that future generations will regard our present agribusiness and eating practices in much the same way as we now view Nero's entertainments or Mengele's experiments? My own initial reaction is that such a comparison is hysterical, extreme -- and yet the reason it seems extreme to me appears to be that I believe animals are less morally important than human beings; and when it comes to defending such a belief, even to myself, I have to acknowledge that (a) I have an obvious selfish interest in this belief, since I like to eat certain kinds of animals and want to be able to keep doing it, and (b) I haven't succeeded in working out any sort of personal ethical system in which the belief is truly defensible instead of just selfishly convenient.
A taxonomy of NYC restaurant tables, from the lowly Sucker Tables to the Closer Tables. Two examples of the Closer Table are the cheeky Table Sex at Milk & Honey and the even cheekier Table 69 at Alto.
Michael Ruhlman is partially responsible (along with my wife, Jeffrey Steingarten, Thomas Keller, Bryan Boyer, and Lance Arthur) for my interest in food. His The Making of a Chef and The Soul of a Chef are two of my favorite books on the subject. His latest is The Elements of Cooking, a Strunk and White's for the kitchen. Ruhlman explains who this book is for:
Every home cook who cares about getting better and every soul who is in or about to attend culinary school. I want all the young cooks who never went to culinary school and have always been nagged by the not-knowing-what-they-missed (probably not as much as they imagine) to buy it. I want every chef to buy it for his or her line cooks. And maybe most of all, beginners -- I can't imagine a better starting reference for cooking terms to go along with other food books. I want every professional cook to buy it for the people who cook for them when they're not at work. In short I want everyone who cares about cooking to buy this book.
A list of fast food menu items that are really high in trans fats. The list is a bit misleading as no attempt is made to normalize portions (the top two items are multi-portion side orders) but still handy, especially for the list of places that had no items on the list (Subway, Pizza Hut, Wendy's, In-N-Out, etc.). (via serious eats)
Update: Many Eyes user Michael created two charts to accompany the list above: a bar chart and a treemap. (thx, michael)
If you're overwhelmed by the thought of switching to an organic diet, here's five easy organic foods you can introduce into your household with minimal fuss and maximum impact.
Potatoes are a staple of the American diet -- one survey found they account for 30 percent of our overall vegetable consumption. A simple switch to organic potatoes has the potential to have a big impact because commercially-farmed potatoes are some of the most pesticide-contaminated vegetables.
New York has a decreasing number of Jewish delis, but the reopened Second Avenue Deli will be among them.
Federman said that his clientele has gone from "95 percent Jewish to 50-50" and that changing with the times is part of business. (He now sells three varieties of tofu "cream cheese.") "I think Second Avenue Deli, Katz's, us, we're all making our little sphere of the world a better place," he said. "Doctors and lawyers basically live off other people's misery. Part of the perk of working here is people coming in and being so happy."
The deli's general manager recalled his favorite customers at the old location:
But my favorite was when we had five nuns eating matzoh balls served by a Lebanese waiter -- in a kosher deli. That's New York.
See also a writeup of a panel on Jewish Cuisine and the Evolution of the Jewish Deli on Serious Eats.
Whereas Mario Batali says to spare the sauce on your pasta so that you can taste the pasta, Mark Bittman suggests the opposite: the pasta adds little flavor or nutrition so use more sauce, vegetables, and meat. Who's right? Who cares! Have it one way one night, do it the other way some other night.
Mario Batali on how to sauce pasta.
What you want to eat when you eat a bowl of pasta...is pasta. Americans overdress their pasta 99.9 percent of the time. It should never be a bowl of soup. It should be noodles, with a little stuff.
A photo series of people and their breakfasts. I've often thought that a photo series of people and their favorite condiment would reveal much about contemporary American society.
Some information on apple cider doughnuts, including a recipe. Looks like the cider is substituted for the water in the dough recipe. We bought some of these while apple picking in NJ this weekend. So good.
File this under odd jobs: Dr. Jana Klauer is an off-the-menu nutritionist for the wealthy.
"For my patients with heavy entertaining schedules, I go over the menus of restaurants they're expected to attend, say, in the upcoming week and tell them what to order," says Klauer, also known as the Park Avenue Nutritionist. "That way, there's no guesswork. Before they even step foot inside a restaurant, they know what they're going to eat."
That's a bit misleading however...it's only a small part of what Klauer does.
Giganti: A very large style of Provolone, typically weighing 200 to 600 pounds and measuring up to approximately 7 feet in length.
There's a surprising amount of language around cheese.
A reader of New York's Grub Street blog recenty wrote in, saying that he was about to have surgery that might permanently impair his sense of taste and he was looking for recommendations of places to go for his potential last few meals. Hearing of his plight, Eric Ripert agreed to cook the fellow a special Doomsday Menu at his 4-star restaurant, Le Bernardin.
A few cost-cutting recommendations for restaurants, focusing on discontinuing "several practices that have been introduced to impress rather than to deliver value".
I also think that the array of amuse-bouches, breads and petits fours that an ambitious restaurant now makes an integral part of the meal has got completely out of hand.
(via bruni)
L'Epicerie sells all kinds of supplies for the molecular gastronomy cook, including dehydrated strawberry powder, xantham gum, and agar agar.
Update: Bryan Zupon is a likely L'Epicerie shopper. The college senior runs an underground restaurant out of his campus apartment that specializes in molecular gastronomy techniques and cuisine.
Not sure why Mas warranted so many negative comments on this Chowhound thread about the worst nice restaurants in NYC. We were there last night for my birthday and everything was great: service, wine, and food. It was our 5th or 6th visit over the past 3 years and nothing's ever been amiss.
A neat comparison of butcher's diagram of cuts of beef and a map of Manhattan. It looks like I live in Chuck Shortribs or maybe Brisket. See also the front cover of Rats by Robert Sullivan.
A surprisingly non-exhaustive list of martini drinks
Vanilla-tini (vanilla vodka)
Espresso-tini (coffee liqueur + espresso)
Key Lime-tini (key lime)
Valen-tini (tequila rose)
Pome-tini (pomegranate)
Raspberry-tini (raspberry)
Nutty-tini (amaretto + hazelnut liqueur)
Crescendo-tini (at the orchestra)
Moe-tini (at Moe's Restaurant)
Franklin-tini (for Ben Franklin's 300th birthday)
Tut-tini (King Tut exhibition)
Mex-tini (orange vodka + tequila)
Ginger-tini (grapefruit + ginger + pomegranate)
Spa-tini (at the spa)
Blue Glow-tini (with glowing ice cubes)
Free-tini (no charge)
Champagne-tini (champagne)
Pineapple-tini (pineapple)
Sex-tini (Asian sex tonic + x-rated vodka)
Flu-tini (vodka + cold medicine)
Apple-tini (apple)
Red Lobster Butter-Tini (butterscotch schnapps + half and half + Bailey's)
Bikini-tini (low calorie)
Fire-tini (jalapenos)
K-tini (sauerkraut)
Caramel Apple Pie-tini (applesauce + caramel syrup)
Red Hot Santa-tini (chili peppers + whipped cream)
Fall-tini (apple cider)
Insomnia-tini (energy drink)
Jello-tini (lime Jello)
Peep-tini (Peeps candy)
Diamond-tini (1.06 carat diamond)
Roast taros.
Broccoli rabe with cool crab brie.
A steak and skate duo.
Melon and lemon sorbet.
Teaser trailer for Alinea's cookbook, which is due out in Autumn 2008 and will contain 600 recipes. Pre-orders through the site will get signed copies and early access to a companion web site which will contain more recipes, demo videos, and behind the scenes videos. I'm really appreciating the effort these top chefs and restaurants make to open source their recipes and process...it sounds like between the book and web site, one could open a restaurant serving Alinea's menu. (Whether that restaurant would be successful or not would depend mostly on the 90% of the stuff involved with running a restaurant that doesn't rely on the ability to read a cookbook.)
Update: Jason Fried says businesses could learn a lot from chefs giving their secrets away.
First NY Times restaurant review, circa 1859?
While poking around in the newly opened archives of the New York Times yesterday, I stumbled upon an article called How We Dine (full text in PDF) from January 1, 1859. I'm not well versed in the history of food criticism, but I believe this is perhaps the first restaurant review to appear in the Times and that the unnamed gentleman who wrote it (the byline is "by the Strong-Minded Reporter of the Times") is the progenitor of the paper's later reviewers like Ruth Reichl, Mimi Sheraton, and Frank Bruni.
The article starts off with a directive from the editor-in-chief to "go and dine":
"Very well," replied the editor-in-chief. "Dine somewhere else to-day and somewhere else to-morrow. I wish you to dine everywhere, -- from the Astor House Restaurant to the smallest description of dining saloon in the City, in order that you may furnish an account of all these places. The cashier will pay your expenses."
Before starting on his quest, the reporter differentiates eating from dining -- noting that many believe "whereas all people know how to eat, it is only the French who know how to dine" -- and defines what he means by an American dinner (as opposed to a French one). Here's his list of the types of American dinner to be found in New York, from most comfortable to least:
1. The Family dinner at home.
2. The Stetsonian dinner.
3. The Delmonican, or French dinner.
4. The Minor dinner of the Stetsonian principle.
5. The Eating-house dinner, so called.
6. The Second-class Eating-house dinner.
7. The Third-class Eating-house feed.
The remainder of the article is devoted to descriptions of what a diner might find at each of these types of establishments. Among the places he dined was Delmonico's, where dining in America is said to have originated:
Once let Delmonico have your order, and you are safe. You may repose in peace up to the very moment when you sit down with your guests. No nobleman of England -- no Marquis of the ancienne nobless -- was ever better served or waited on in greater style that you will be in a private room at Delmonico's. The lights will be brilliant, the waiters will be curled and perfumed and gloved, the dishes will be strictly en règle and the wines will come with precision of clock-work that has been duly wound up. If you "pay your money like a gentleman," you will be fed like a gentleman, and no mistake... The cookery, however, will be superb, and the attendance will be good. If you make the ordinary mistakes of a untraveled man, and call for dishes in unusual progression, the waiter will perhaps sneer almost imperceptibly, but he will go no further, if you don't try his feelings too harshly, or put your knife into your mouth.
According to a series of articles by Joe O'Connell, Delmonico's was the first restaurant in the US when it opened in 1830 and invented Eggs Benedict, Oysters Rockefeller, Baked Alaska, Lobster Newberg, and the term "86'd", used when the popular Delmonico Steak (#86 on menu) was sold out, or so the story goes. O'Connell's history of Delmonico's provides us with some context for the How We Dine piece:
The restaurant was a novelty in New York. There were new foods, a courteous staff, and cooking that was unknown at the homes of even the wealthiest New Yorkers. The restaurant was open for lunch and dinner.
The restaurant featured a bill of fare, which was itself new. Those who dined at inns were fed on a set meal for a set price. As a result, everyone was fed the same meal and were charged the same price, whether they ate little or much. In Paris, however, restaurants offered their patrons a "bill of fare", a carte, which listed separate dishes with individual prices. Each patron could choose a combination of dishes which was different from the other patrons. Each dish was priced separately. Thus, the restaurant was able to accommodate the tastes and hunger of each individual. The various dishes and their prices were listed on a carte or (the English translation) "bill of fare". Today, we call it a menu.
And from Delmonico's developed many different types of dining establishments, which the Strong-Minded Reporter set out to document thirty years later. Contrast his visit to Delmonico's with the experience in the "sandwich-room" at Browne's Auction Hotel, an eating-house:
The habitués of the place are rarely questioned at all. The man who has eaten a sandwich every day for the past ten years at the Auction Hotel no sooner takes his seat than a sandwich is set before him. The man who has for the same period indulged daily in pie or hard boiled eggs (there are some men with amazing digestion) is similarly treated. The occasional visitor, however, is briefly questioned by the attendant before whom he takes his place. "Sandwich?" or "Pie?" If he say "Sandwich," in reply, the little man laconically inquires, "Mustard?" The customer nods, and is served. If his mission be pie, instead, a little square morsel of cheese is invariably presented to him. Why such a custom should prevail at these places, no amount of research has yet enabled me to ascertain. Nothing can be more incongruous to pie than cheese, which, according to rule and common sense, is only admissible after pie, as a digester. But the guests at the Auction Hotel invariably take them together, and with strict fairness -- a bite at the pie, and a bite at the cheese, again the pie, and again the cheese, and so on until both are finished.
The experience of being a regular has barely changed in 150 years. And finally, our intrepid reporter visits an unnamed third class eating-house:
The noise in the dining hall is terrific. A guest has no sooner seated himself than a plate is literally flung at him by an irritated and perspiring waiter, loosely habited in an unbuttoned shirt whereof the varying color is, I am given to understand, white on Sunday, and daily darkening until Saturday, when it is mixed white and black -- black predominating. The jerking of the plate is closely followed up by a similar performance with a knife and a steel fork, and immediately succeeding these harmless missiles come a fearful shout from the waiter demanding in hasty tones, "What do you want now?" Having mildly stated what you desire to be served with, the waiter echoes your words in a voice of thunder, goes through the same ceremony with the next man and the next, through an infinite series, and rushes frantically from your presence. Presently returning, he appears with a column of dishes whereof the base is in one hand and the extreme edge of the capital is artfully secured under his chin. He passes down the aisle of guests, and, as he goes, deals out the dishes as he would cards, until the last is served, when he commences again Da Capo. The disgusting manner in which the individuals who dine at this place, thrust their food into their mouths with the blades of their knives, makes you tremble with apprehensions of suicide...
The entire article is well worth the read...one of the most interesting things I've found online in awhile.
Update: According to their web site, a restaurant in New Orleans named Antoine's claims that they invented Oysters Rockefeller. Another tidbit: from what I can gather, the Delmonico's that now exists in lower Manhattan has little to do with the original Delmonico's (even though they claim otherwise), sort of like the various Ray's Pizza places sprinkled about Manhattan. (thx, everyone who sent this in)
Both Katz's deli and Shake Shack have had "Z" malfunctions on their signs. Something in the NYC water?
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