One 16-inch pizza has roughly the same area as 1.3 14-inch pizzas or 4 8-inch pizzas. To get the same amount of pizza you get in a 16-inch pizza, you’d have to spend an extra $2.35 on 14-inch pizzas, or an extra $16.41 on 8-inch pizzas. The math of why bigger pizzas are such a good deal is simple: A pizza is a circle, and the area of a circle increases with the square of the radius. So, for example, a 16-inch pizza is actually four times as big as an 8-inch pizza.
Despite this difference in… mass, sixteen-inch pizzas would likely still be consumed in the same amount of time as an eight-inch one. Around here, anyway.
That myth about milk being in the back of the store so you have to walk aisle to get to it? Not quite the real reason: It’s even simpler than tempting you with stuff on the way in, explains Weidauer. “Milk needs to be refrigerated right away; the trucks unload in the back, so the fridges are there so that we can fill the cases as quickly and easily as possible.”
How much water goes into the making of an hen’s egg, such that you may have consumed for breakfast today? Rather a lot, it seems, especially if you add in every last, collateral and incidental if you like, drop that is required in the egg production process:
That’s right, every single egg requires an average of 53 gallons of water to produce. Chickens require water-intensive grain feed (about two pounds per every pound of chicken protein produced) as well as water for drinking and irrigation.
So if that’s an egg, imagine then the quantities of water needed for larger items.
While all those photos of meals that people tend to post to their Instagram pages may be more than annoying, the potential to taste said fare may be of some consolation, something that a taste simulator, being called the Digital Taste Interface, sounds like it can offer.
Cooks and chefs rarely tire of cooking, and making dinner for friends on a day off, or making a late-night snack for a couple of co-workers, is often a pleasure and never a task.
I once lived in a share-house with a chef, who used to work at a reasonably prominent Sydney restaurant on the north side of the harbour. All he ate outside of work hours, however, much to the annoyance of the rest of the household, was sliced bread and vegemite.
During the early 19th century, most Americans subsisted on a diet of pork, whiskey, and coffee. It was hell on the bowels, and to many Christian fundamentalists, hell on the soul, too. They believed that constipation was God’s punishment for eating meat. The diet was also blamed for fueling lust and laziness. To rid America of these vices, religious zealots spearheaded the country’s first vegetarian movement. In 1863, one member of this group, Dr. James Jackson, invented Granula, America’s first ready-to-eat, grain-based breakfast product.