Archive for the ‘food’ Category

Dr. Oz and The Baloney Diet

October 21, 2014

Dr. Oz and the Baloney Diet

Produced by Joss Fong, Joe Posner, Alex Hawley; narrated by Julia Belluz.

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Fast Food

October 9, 2014

Fast Food

“It’s no coincidence that fast-casual restaurants are on the rise; we don’t even have time to eat anymore.

Nor, it seems, does anyone have time to cook. The publishing world has created a whole genre of cookbooks designed to help the harried put food on the table during a workday that seems to end only when head hits pillow.

Now one of the most influential and prolific voices in food has joined a crowded field of meals-in-minutes celebrities: New York Times columnist and author Mark Bittman has just released How to Cook Everything Fast: A Better Way to Cook Great Food  (Houghton Mifflin Harcourt, $35), the fifth in his series of dense, recipe-rich tomes that place an emphasis on food preparation, not food-porn photos. ‘Fast’ spans more than 1,050 pages, most packed with recipes (approximately 2,000 of them, including variations), techniques and tips for working smarter in the kitchen.”

– “Mark Bittman’s ‘How to Cook Everything Fast,’ reviewed,” Tim Carman, Washington Post

Related:

“The Truth About Home Cooking,” Mark Bittman, TIME

Mark Bittman will talk about his new book with Joe Yonan on Saturday, October 11th at 7 PM at GWU’s Marvin Center (tickets here). He’ll also be at the Dupont Circle Freshfarm Market Sunday morning at 10 AM.

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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Perfect Pizza Through Science!

October 8, 2014

Perfect Pizza Through Science!

Researchers at the University of Auckland (in partnership with Fonterra, the world’s largest dairy products exporter) used a machine to measure the integral elements of possible pizza ingredients as precisely as possible, and then published a paper about it in the Journal of Food Science. … ‘Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality.’”

“For cheese to brown, the paper explains, it needs to lose moisture first. For the moisture to evaporate, blisters need to form, because where they lift the surface of the cheese, free oil can run off and expose the surface to raw heat. And for a blister to form, steam needs to collect in a pocket and push up the cheese.”

“This is why mozzarella makes for good browning. First, it doesn’t have much free oil. Second, it is very elastic. Third, it contains a lot of moisture. So steam pockets form easily, which create healthy blisters, which quickly expose the surface to browning.”

– “Here is the recipe for perfectly browned pizza cheese as established by science,” Sonali Kohli, Quartz (links added)

More:

“Science Crowns Mozzarella The King Of Pizza Cheese,” Maanvi Singh, NPR

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Paula Deen’s ‘Comeback’ Makes No Splash

October 5, 2014

Paula Deen's 'Comeback' Makes No Splash
Disgraced Food Network star Paula Deen rolled out her new online video network last week and no one noticed, despite her best efforts. Much of  the new “network” content consists of reruns of Ms. Deen’s old cable shows. The price of entry: $9.99 a month, $119.88 a year (not including butter).

More:

“The Future of Cheesecake Will Not Be Televised: Paula Deen Moves Online,” Felix Gillette, Businessweek

“Paula Deen Documentary and $10 Reruns Coming to New Network,” Khushbu Shah, Eater

“Paula Deen Is Still Apologetic and Very Confused,” Daniela Galarza

“The Leftovers,” Taffy Brodesser-Akner, Medium

“Steve Harvey Recruits Paula Deen to Teach Culinary Arts,” Natelege Whaley, BET News

“What’s Really Behind That Crazy New Paula Deen/Steve Harvey Partnership,” Holly Eagleson, Takepart

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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A Day Without Burgers

September 4, 2014

A Day Without Burgers

Don’t forget to pack a lunch this morning. Fast-food workers across the country are striking for a living wage, so’ll you’ll want to stay out of McDonald’s, Wendy’s, and Burger King. Don’t like cold sandwiches? Read this.

More:

“Fast food workers plan biggest US strike to date over minimum wage,” Dominic Rushe, The Guardian

“Fast Food Workers Plan Another Strike in 150 Cities,” Victor Luckerson, TIME Magazine

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Best Burger in North Korea?

September 3, 2014

Best Burger in North Korea?

In Pyongyang, Kim Jong-eun did a stately pleasure dome decree … and built a goofy water park.  A hamburger at Munsu Water Park will cost you $76.00. You want fries with that?

Elsewhere, the UN Food Programme continues to provide nutritional assistance to North Korea’s starving women and children.

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Labor Day Weekend: REAL Men Grill Meat

August 30, 2014

Labor Day Weekend: REAL Men Grill Meat

This is Labor Day Weekend, ceremonial End of Summer in the USA. During this three-day holiday adult American men are obliged to offer up sacrifices to their gods, incinerating animal flesh outdoors behind their homes. Families and  neighbors consume the charred remains, washing them down with copious libations of fermented grain or carbonated sugar-water.

This custom is said to bridge cultural differences and promote family and community cohesion, but the ceremony has a grave, unstated purpose. If American men do not burn meat for them on Labor Day, the angry gods will not end summer, preventing the start of the new pro football season.

More:

“Football: America’s national religion,” Chad Gibbs, Washington Post  blog.

“The Foodspin Cookout Reader,” Albert Burneko, Foodspin

“NFL Labor Day Cookout: Which Food Is Your Favorite Player Bringing?” Bailey Brautigan, Bleacher Report.

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Note: Canadian men sacrifice meat on “Labour Day,” which has something to do with their Ice Hockey cult. Or with Curling, maybe. Whatever that is.

Image (“BBQ Grill for Real Men”) by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

Laboratory Cheese

August 26, 2014

Laboratory Cheese

Bay Area biohackers are trying to figure out how to make cheese without involving cows or other animal moms. A joint team from Counter Culture Labs and BioCurious is planning to make Vegan cheese by “milking” modified yeast cells, microscopic fungi. They’ve crowd-sourced $26K, almost double what they asked for. Obviously, Vegans really miss pizza.

“Wait!” you say, “Generically Modified cheese?” No, the baker’s yeast will be modified but the milk proteins will be separated out.

But it takes 6 to 10 pounds of animal milk to make a pound of cheese. We wonder if there could ever be enough yeast milk in the world to produce an economically viable volume of these laboratory Vegan cheeses. If it can be done, potential customers include Vegans, the lactose-intolerant, and observant Jews (Kosher cheeseburgers, anyone?).

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Domino’s Pizza in Japan

August 20, 2014

Domino's Pizza in Japan

Domino’s Pizza Enterprises, which operates pizza outlets in Australia, New Zealand, France, Belgium, Monaco, and the Netherlands, bought a 75 percent interest in Japan’s Domino’s Pizza chain last year. This year the 61 Japanese stores helped boost the profit pie a hot and tasty 48 percent.

And then there’s this:

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Eating Leftovers

August 12, 2014

Eating Leftovers

“Chilaquiles: The best thing you can do with leftover corn tortillas, or one of the best, at least. You fry the tortillas until they are crisp (unless you made chips with them, in which case they are crisp to start with); broil the tomatillos, whizz them in a blender and simmer them; fold the tortillas into the sauce and let them soften; and add chicken, if there is any in the fridge. In my house we eat them for brunch, with a runny egg on top, though not often enough.

I was scraping the last smears of sauce from my bowl when it occurred to me that, though I think of chilaquiles as an odd regional one-off—something that makes Southwestern friends hungry and Yankee ones puzzled—they actually belong to a long tradition: recipes that use old bread, or bread’s local equivalent.

Think about it. In Italy, there’s pappa al pomodoro, a chunky soup of tomatoes, oil and stale bread. In Lebanon, fattoush, a salad of chopped tomato, cucumber, dry shards of pita, sometimes greens. In Thailand—most of Asia, in fact—there’s fried rice, made with previously cooked rice, never fresh; and across the same crescent, there’s okayu or congee or jook, rice porridge. In France, pain perdu, what we think of as French toast. In England, bread pudding.”

– “La Cuisine Des Perdus: The Art of Eating Old Stuff,” Maryn McKenna, National Geographic blog

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Short Link: http://wp.me/p6sb6-jJm

Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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