Archive for the ‘food’ Category

Best New York Pizza?

July 7, 2014

Best New York Pizza?

Di Fara Pizza, located in the Midwood section of Brooklyn, might just be New York City’s best pizza. It’s been praised by Anthony Bourdain and named the best pizza in New York by Zagat, the Village Voice, and even New York City Mayor Bill DeBlasio.”

– “Is This New York City’s Best Pizza?” Melanie Dunea, Yahoo Travel

Pizza is serious stuff in the Big Apple, and opinions differ; Google gives 135,000 million results for Best+NYC+Pizza. Some family pizzerias are being documented by the New York Pizza Project.

More:

“Take a Trip Down Pizza Memory Lane With the New York Pizza Project,” Zachary Feldman, Village Voice

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

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Nutella at 50

July 5, 2014

Nutella at 50
Sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor. Yum. Nutella turns 50 this year.

More: 

“Nutella: How the world went nuts for a hazelnut spread,” Dany Mitzman, BBC Magazine

“Spreading the Nutella wealth: Italy’s sweet success at 50,” Philippe Ridet, The Guardian

“Mom ‘shocked’ that Nutella isn’t healthy, wins lawsuit,” Melissa Breyer, Mother Nature Network

“8 Things You May Not Know About Nutella,” Jessica Bloustein Marshall, Mental Floss

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Image (“Still Life with Pewter Jug and Nutella, after Cezanne”) by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

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The 4th of July. Hot Dog!

July 4, 2014

The 4th of July. Hot Dog!
Many Americans will celebrate this Independence Day by ingesting a batter-like slurry of pork and/or beef meat taken off the bone by advanced meat recovery machinery (AMM) and mixed with potassium lactate, sodium diacetate, sodium erythorbate, corn maltodextrin, sodium nitrate, and paprika extract, then forced into tubes for processing.

Patriotic citizens will heat the slurry-filled tubes over glowing little pillows of carbonized sawdust and petroleum distillates, place them in enriched flour buns moistened with a paste of ground yellow mustard seeds mixed with acetic acid and turmeric, and garnish them with many tiny cubes of chemically preserved cucumber dyed an improbable green with FD&C Yellow #5. Then they’ll eat them.

Yum!

The National Hot Dog & Sausage Council says Americans will eat 7 billion hot dogs this summer, 150 million of them on Independence Day. So enjoy our National Food, and have a safe and happy 4th of July.

Read more:

“What’s in Your Wiener? Hot Dog Ingredients Explained,” Katherine Harmon, Scientific American

“Why Americans Are Eating Fewer Hot Dogs,” Paul Lukas,Bloomberg BusinessWeek

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Image (after James Montgomery Flagg and Oscar Mayer) 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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Competitive Eaters

June 23, 2014

Competitive Eaters

“The history of competitive eating dates back to the 13th century. According to Norse myths, the god Loki and his servant participated in an eating competition that was only won after the servant ate his plate. Roman emperor Vitellius once served more than 7,000 birds at a feast. American railroad tycoon ‘Diamond’ Jim Brady was known for regularly chasing a typical dinner of seven lobsters with two pounds of bonbons for dessert. And then there was Eddie ‘Bozo’ Miller, considered by some to be the greatest eater ever. According to his obituary in the Wall Street Journal, in his heyday, Miller existed on a daily diet of 25,000 calories, and in 1963, reportedly ate 27 two-pound chickens in one sitting. Organized competitive eating, however, is a relatively new phenomenon.”

– “Why would someone eat 50 hot dogs?” Robert Pursell, PBS Newshour

UPDATE:

“Appetite for Destruction: Megatoad Is the Future of Competitive Eating,” James Montgomery, Rolling Stone

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

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Knishes

June 4, 2014

Knishes

“When Laura Silver‘s favorite knish shop in New York closed it doors, she started to investigate why it shut down. And that led to a years-long research project ….

Her book Knish: In Search of the Jewish Soul Food explores the history of the baked delicacy filled with meat or vegetables and what it means to the people who love it.”

– “The Humble Knish: Chock-Full Of Carbs And History,” NPR

Knishes are big in New York of course, but also in other places with large Ashkenazi (Central- and Eastern-European Jewish) populations, like Argentina:

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What’s In Hot Dogs?

May 29, 2014

What's In Dot Dogs?

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Burnt Offerings

May 24, 2014

Burnt Offerings
It’s Memorial Day weekend, and patriotic citizens honor America’s fallen heroes by incinerating and ingesting meat outdoors. Other observances include mass motorcycle runs, traffic jams, parades of children and pets, and ceremonial retail frenzy.

This weekend will fatten U.S. meat sales and heat up the economy. Citizens who do not eat meat grill veggies; religious Jews grill kosher meat. It might be said that burger burning, bargain-hunting Americans are celebrating the values our fallen heroes were defending, but only if gluttony and consumerism are mistaken for expressions of freedom.

Anyway, have a thoughtful weekend. Observe the traditional moment of silence on Monday at 3:00 PM. And try to avoid the traditional outbreak of Memorial Day motor accidentsboating mishapshouse fires, and food poisoning.

Related:

“National WWII Museum Poll Shows 80 percent of Americans Unfamiliar with Memorial Day’s Real Meaning” (Press Release).

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com [Note: I imagined this outrageous grill a few years ago; now someone is selling it].

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The Pastrami Is Safe

May 23, 2014

The Pastrami Is Safe

“A water main broke just outside Katz’s Delicatessen this morning, sending thousands of gallons of muddy water into Houston Street. The famed Lower East Side deli reportedly had, at one point, one and a half feet of floodwater in its basement, but it’s back to knishes and corned beef now.”

– “Katz’s Says the Pastrami Is Safe After Massive Houston Street Flood,” Hugh Merwin, Grub Street

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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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Chobani Commencement

May 20, 2014

Chobani Commencement

Hamdi Ulukaya, the “Turkish king of Greek yogurt” in America, gave the commencement address last Sunday at the State University of  New York at Albany, of which he is an alumnus. Mr. Ulukaya, who built Chobani into a billion-dollar business in five years, has been called “the Steve Jobs of Yogurt.” He’s also been called a yogurt thief by his ex-wife, who says he swiped the Chobani recipe from Fage yogurt.

Related:

“Old Factory, Snap Decision Spawn Greek-Yogurt Craze,” Sarah E. Needleman, Wall Street Journal

“How rural Chenango County became Greek yogurt capital: The story behind Chobani yogurt,” Don Cazentre, Syracuse.com 

“Greek Yogurt a Boon for New York State,” William Neuman, New York Times

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Short link: http://wp.me/p6sb6-jjJ

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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