Posts Tagged ‘Baking’

Pizza-Making Robot

August 17, 2022

Pizza-Making Robot

We know, you’re thinking “Great, yet another pizza-making robot.” But the inventors of RoDyMan (RObotic DYnamic MANipulation) digitized the actions of noted pizzaiolo Enzo Coccia, who wore a motion-capture suit while making traditional pies. Result: a robot going through the motions of making pizzas while producing soulless, pizza-like objects.

More:

“$2.9 Million Pizza-Making Robot Still Can’t Make Pizza,” Joel Hruska, ExtremeTech

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Doughnuts

August 6, 2022

” Doughnuts,” a Van Beuren Studios cartoon featuring Tom & Jerry, 1933. Directed by Frank Sherman and George Rufle. Music Director: Gene Rodemich. To prevent confusion with the better-known MGM cartoon cat and mouse, the main characters’ names were later changed to Dick and Larry.

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Monster Food Truck Cranberry Muffins

November 19, 2021

Chefs Cookie Monster and Gonger make cranberry muffins, overcoming supply chain issues by driving their food truck straight to the cranberry bog and delivering the finished product by catapult. A dubious small business model, but maybe a pandemic recovery Restaurant Resiliency Program grant is helping out.

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Thin-Crust Cultural Heritage

December 8, 2017

Thin-Crust Cultural Heritage
Even though one in three of Italy’s pizza makers isn’t Italian, the UNESCO  Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage has named Neapolitan pizza an Intangible Cultural Heritage.

“The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform.” — UNESCO
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Tajik Bread

May 14, 2016

Bread baking at Shamsullo Dustov’s house in Kumsangir, Tajikistan, near the Afghan border. A film by John Wendle, selected for the National Geographic Short Film Showcase.

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The Chemistry of Pizza

December 4, 2014

The Chemistry of Pizza
All baking is chemistry, but pizza is … pizza! Okay, baking pizza is chemistry, too …

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Pie Charts

November 21, 2013

Pie Charts

M-m-m-m. Pie.

The chalkboard outside Eastern Market’s Silver Spork (above) reminds us that it’s time for autumn pies. Is omission of sweet potato pie an index of neighborhood gentrification?

Anyway, that chart is fine for November, but over at Modern Farmer Molly Birnbaum and Omar Lee have baked up a 4-season pie chart.

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Formula for Perfect Pizza

November 15, 2013

Fornula for Perfect Pizza

“Soggy bottoms and burnt crusts could be a thing of the past for troubled cooks who are making pizzas from scratch at home. A mathematician claims to have come up with the first-ever formula for the ‘perfectly proportioned’ pizza, taking into account factors like the ratio of topping to base.  Dr. Eugenia Cheng said pizza lovers get more topping per bite in a smaller pizza, but a more even spread of bites in a larger pizza.”

— “Formula for the perfect PIZZA revealed: Mathematician creates equation to ensure you don’t burn – or undercook – a margherita,” Sarah Griffiths, Daily Mail (links added)

Dr. Cheng is a visiting Senior Lecturer at the University of Chicago through Spring 2014, but we don’t know what she makes of Chicago Deep-Dish Pizza. Frankly, we think it’s a kind of bread bowl cheese fondue. Jon Stewart thinks it’s more like a casserole.

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The Greatest Thing Since . . . 1928

July 7, 2013

The Greatest Thing Since . . . 1928.

On July 7, 1928 the Chillicothe Baking Company began selling pre-sliced loaves of Kleen-Maid Bread. Iowa inventor Otto Rohwedder had recently invented a machine that sliced bread into uniform slices and wrapped each loaf. “Just think of it!” read an advertisement:

“Every slice perfect and CORRECT, far better than you could cut it yourself….There was a time when you ground coffee. Now you buy it ground. Well, this is the same sort of sensible, logical improvement.”

One result: New-fanged electric toasters began, um, popping up on kitchen counters all over America.

More:

“A Brief History of Sliced Bread,” Kaitlyn Boettcher, Mental Floss

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Twinkies: Endangered Species

November 16, 2012

Twinkies: Endangered Species

“Future of Hostess hangs on ultimatum to strikers,” Diane Stafford, Kansas City Star

“Hostess assesses possible liquidation as two sides trade barbs,” Diane Stafford, Kansas City Star

“Hostess Brands closing for good,” Chris Isidore and James O’Toole, CNN Money

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