The logical consequence of molecular gastronomy is haute-mechanisation. If the best way to cook meat, for example, really is to vacuum-seal it with some herbs and spices and cook in water at 55 °C (131 °F) for 48 hours, then as soon as a suitable, cheap sous-vide cooker is available, there is no reason why a novice chef in a local pub, or anyone else for that matter, couldn’t collect it from the butcher and do as good a job as anyone else.
That which I don’t eat makes me better than you.
It’s about expectations and consistency. Whatever I expect from a four-star restaurant has become unachievable. […] If the food isn’t delicious, everything else will just seem annoying, and that happens quite a lot.
The strong association between poor diets and poverty allows people to use this issue as a cipher for something else they want to say, which is less socially acceptable.
Campbell Soup Company is tapping Andy Warhol for another 15 minutes of fame. I’m not surprised that Target is involved in this.
Jiro Dreams of Sushi. 80 minutes of rapturous fawning and food porn! I liked it.
It really comes down to making an effort and repeating the same thing every day.
Meal entering vehicle window = tacky, suburban, boring, junk food. Meal exiting vehicle window = cool, urban, hip, adventurous.
Like cookbooks, kitchen equipment is a talisman.
Restaurant supply stores are dope.
Cupcakes are serial cakes. Mass produced but conveying a sense of homestyle goodness. Cupcakes are the perfect homeopathic antidote for the industrially-produced food we mostly consume. Fordism never tasted so sickly sweet.
Q. If you could be president for one day what would be your first order of business?
A. […] Everyone gets free pizza making lessons (dough, sauce, etc). Crazy, right? No! It’s about teaching people to have an eye (and tongue) sensitive to quality. Pizza seems simple, but boy it’s tough at first. But then it’s pretty easy once you know what you’re doing. And you’re like: Wow! I make the best pizza in the ‘hood! And chances are, you’re right. You do. So, once you know great pizza, it’s *shocking* how little is out there. How much *bad* pizza is out there. It’s everywhere! Great pizza is actually a pretty low bar. And doesn’t have to cost that much. So it gets you thinking: “Why are these bad pizza places so bad? Why don’t they make great pizza? It’s not that hard!” And then: “Why don’t more people know what great pizza tastes like? Don’t they know how much pleasure they’re missing out on?” And then it spirals into more generalized notions of quality and sensitivity and experience. And then, *poof*, suddenly America is Japan. Or something like that.
The laughing and the smiling will set in. Beware! That’s when you need to stop going.
Seafood: The choice is yours – The Washington Post. Validating my love of sardines, anchovies, and sweet, sweet herring. (via)