The argument for the so-called “Palaeolithic diet” goes like this: the human body adapted to life during the Stone Age, and as our genetics has changed very little since then, this means biologically speaking we are far better-suited to the hunter-gatherers’ diet that existed before there was any agriculture. Details vary from diet to diet, but on the whole they advocate eschewing all dairy products, grain-based foods like pasta, bread or rice, and in some versions lentils and beans aren’t allowed. Proponents argue modern disorders like heart disease, diabetes and cancer have arisen primarily from the incompatibility between our current forms of diet and our prehistoric anatomy.
The music of our favourite bands or recording artists likely inspires us in all sorts of ways, and food preparation is no exception, at least as far as fans of US hip hop group Wu-Tang Clan are concerned.
Artisanal toast, being bread dressed up as a gourmet snack I guess, should be of more interest to me than it seems to be, since it strikes me as being the ultimate in minimal comfort food. If you too wish to transform a run-of-the-mill slice of bread into something more, then there are plenty of suggestions.
“Artisanal” toast is made from inch-thick, snow-white or grainy slices, lathered in butter and cinnamon or peanut butter and honey, then wrapped individually in wax paper.
Certain fine dining establishments are taking customer service, and attention to detail, to a new level. Having taken a booking, staff then turn to search engines to see what they can learn about their customers, all in the name of personalising, or enhancing, the dining experience:
If, for example, Roller discovers it’s a couple’s anniversary, he’ll then try to figure out which anniversary. If it’s a birthday, he’ll welcome a guest, as they walk in the door, with a “Happy Birthday.” (Or, if it seems to Roller that a guest prefers to keep a low profile, “I’ll let them introduce themselves to me,” he says.) Even small details are useful: “If I find out a guest is from Montana, and I know we have a server from there, we’ll put them together.” Same goes for guests who own jazz clubs, who can be paired with a sommelier that happens to be into jazz. In other words, before customers even step through the door, the restaurant’s staff has a pretty good idea of the things it can do to specifically blow their minds.
Have desserts, as served at fine dining establishments, really fallen out of vogue, and off the menu, in recent years? Clearly I eat at restaurants that must be a little more down to earth, as I haven’t noticed an absence of desserts on the menus, but if the trend is yet to percolate itself to my level, maybe this something to be concerned about:
In today’s post-recessionary dining economy, dessert chefs tend to be viewed by your average restaurateur starting out in Cobble Hill (or even the West Village or midtown) as a luxury. More and more of the restaurants I review don’t even employ full-time dessert cooks, which is why their menus are flooded with pre-made pies, cakes, and puddings that can be put together ahead of time and whisked out to diners as quickly as possible. As in the realm of savory cooking, the most interesting, innovative work tends to be done in small out-of-the-way tasting rooms, where set omakase-style menus conclude with one or two meager dessert “tastes” per sitting.
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.