Wednesday, 11 December, 2013
A dish comprising of frankfurters, mashed potatoes, and baked beans, was once – who knows, maybe still is – fare eaten, and enjoyed, by the Rolling Stones, who referred to the meal as “hot dogs on the rocks”.
Rock ‘n’ roll excessive, or what? Perhaps they washed their hot dogs on the rocks down with lashings of champagne and caviar?
food, music, Rolling Stones
Thursday, 5 December, 2013
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.
(Photo by Alpha)
food, photography, technology
Monday, 28 October, 2013
What sort of dishes do chefs prepare when they are not working? It look like it depends on who you ask, I think. Some can’t seem to get enough of cooking, and keep on at it, even after they’ve clocked off for the day.
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.
cooking, food, work
Monday, 28 October, 2013
Breakfast cereal came about – a matter few of us give the merest thought to, I imagine – through the efforts of a devout group of nineteenth century US Christians.
In a bid to offer a healthier substitute, both physically and spiritually, to bacon and whiskey, that at the time, apparently, constituted the first meal of the day, the grain based breakfast dish subsequently came to fruition:
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.
food, history, religion
Monday, 21 October, 2013
I was under the impression, based on the title of this infographic, “How To Cut Toast”, that there may be a correct way, or ways, of doing so. Apparently not, as, by the looks of it, anything goes.
bread, cooking, food, trivia
Thursday, 17 October, 2013
If you have the kitchen cupboards stocked up with food ingredients, but have no idea what sort of meal to prepare, Foodie Dices may just be the helping hand you need.
Die marked according to seasonably available meat and vegetable groups are rolled as appropriate, and form a menu to cook to. I imagine some pretty interestingly varied suggestions would roll out, though that could well prove to be a bonus.
cooking, food, menus
Thursday, 17 October, 2013
World class chefs, who gathered in New York City recently, took ingredients used in the foods served by hamburger restaurant McDonald’s, and prepared some fine dining dishes instead.
The slow-cooked beef with blueberry pomegranate sauce and Mac Fry gnocchi comes from McD’s chef Jessica Foust, and was, without a doubt, the best of the night. It’s their burger beef before it gets ground, plus blueberries and pomegranates from the smoothies, thinly ribboned carrots, and French fries magically turned into gnocchi.
Clearly it’s not what you work with, it’s the way you work with it, that makes the difference.
cooking, food, hamburgers
Wednesday, 16 October, 2013
Movies and, of all things, popcorn are synonymous. Why popcorn though, and not something else, like potato crisps/chips, or choc top ice creams, both of which are reasonably popular film fodder anyway. Given the reluctance of cinemas to make the snack available in the first place, too lowbrow apparently, it’s actually surprising popcorn ever caught on:
“Movie theaters wanted nothing to do with popcorn,” Smith says, “because they were trying to duplicate what was done in real theaters. They had beautiful carpets and rugs and didn’t want popcorn being ground into it.” Movie theaters were trying to appeal to a highbrow clientele, and didn’t want to deal with the distracting trash of concessions – or the distracting noise that snacking during a film would create. When films added sound in 1927, the movie theater industry opened itself up to a much wider clientele, since literacy was no longer required to attend films (the titles used early silent films restricted their audience). By 1930, attendance to movie theaters had reached 90 million per week. Such a huge patronage created larger possibilities for profits – especially since the sound pictures now muffled snacks – but movie theater owners were still hesitant to bring snacks inside of their theaters.
food, history, movies, trivia
Friday, 11 October, 2013
Might the way many of us browse content online, by way of websites and social media channels that offer their readers a varied selection of items and articles to peruse, be playing some part in changing restaurant menus, and even the way dishes are prepared?
“The big word now on the Web is curate,” says Mitchell Davis, a cookbook author and James Beard Foundation executive. So the best chefs don’t just create whatever food their customers want; they instead offer customers the chance to eat the best food they have. Davis says this leads to a power struggle between diners and chefs, but in the digital age this approach makes sense. With so much information available to diners before they ever step into a restaurant, their real choice is made when they decide where to go.
dining, food, information
Thursday, 10 October, 2013
While the way offices worked in the 1960s may one day little more that a collection of sound bytes housed on a museum website, another… innovation from the period may be with us, and those who follow, for quite some time.
I’m of course talking about the nacho cheese dorito, and I think we can be certain their enduring appeal, and addictiveness, will see them being consumed for centuries to come. After all, every aspect of their production is designed to keep us coming back for more:
The blend of ingredients in Nacho Cheese is given one of the finest grinds in food processing: flour grinding, which creates a powder that fills every nook and cranny on the chip. This maximizes the amount that will contact saliva. Intentional or not, one byproduct is the powder left on your fingers. Licking the dust from the fingers in its pure form, without the chip to dilute the impact, sends an even larger flavor burst to the brain.
food, psychology, trends