BBC links
Chadians get fangs into 'vampire' (fried blood dish)

Tomato pill 'beats heart disease'

Alcohol reduces gallstone risk

What the way you hold a glass says about your personality

"photographer mark menjivar has created a series of portraits looking inside people’s fridges. the series was completed of a span of three years in homes all over the united states. each photograph is shot ‘as is’ and represents a wide swath of people. the series began when menjivar traveled across the us and began to ‘think about the foods we consume and the effects they have on us as individuals and communities’. this led him to ask people to photograph their fridge. the series is very revealing as each piece is accompanied by a short description of its owner."
http://www.designboom.com/weblog/cat/10/view/6546/mark-menjivar-you-are-what-you-eat.html

Happy to be a Cake Wrecks Minion: Cake Wrecks up for funniest blog, vote here.

Oscar G. Mayer, retired chairman of Wisconsin-based Oscar Mayer Foods, dead at 95

The making of a gyro cone (via NYT)

For the love of herring: Clupeophilia (New Yorker).

Buckingham Fountain Cafe run by Washbourne Culinary students.

Food in the movies

Cake Wrecks book tour coming to Chi-town.

Sears' gruesome grill could "cook babies" and roast body parts

A Directory of Food and Beverage Museums and Collections

Searchable by keyword, category, food/beverage, state, and country. More international than domestic listings, but still a solid US representation at 238 listings.

How to Boil Water. No - really! Just in case you forgot. Cookbook coming out in June...

6 ways mushrooms can save the world

How To Cook Grasshoppers

teatpuller goes to Europe (photo)?

Bogus beef: Miami restaurants say it's Kobe, but it's not

Vending Machines Sell Farm-Fresh Produce

Why big chain restaurants suck.

This is not to say that frugality isn't a good thing - it's the idea that you can cut corners and "nobody will notice." I notice things like marinara sauces devoid of olive oil. I think it's why Mom-and-Pop places often serve better food than national chains: while they'd like to cut costs, it would never occur to them to alter their recipes in the name of efficiency and cost, and they don't have the money to hire an efficiency expert.

The Kitchen of the Future sounds a bit creepy to me.

Yep, Olive Garden makes me want a Jack Daniels, too.

BTW - lately many of my links have come from Dave Lebowitz's Facebook feed, as has this one.

EvA wrote:The Kitchen of the Future sounds a bit creepy to me.

I was really hoping this was a working model of the kitchen in Ray Bradbury's "There Will Come Soft Rains". But it's still kind of weird and interesting.

germuska wrote:

EvA wrote:The Kitchen of the Future sounds a bit creepy to me.

I was really hoping this was a working model of the kitchen in Ray Bradbury's "There Will Come Soft Rains". But it's still kind of weird and interesting.

Joe, have you watched the different animation and short film adaptations of "There Will Come Soft Rains" available on YouTube and Vimeo? Someone sent me this video, I think made by an animation student in Glasgow, because the kitchen and house are very mid-century modern (which I like). I love the kitchen furniture, salt and pepper shakers and glasses. Anyway, the video inspired me to watch other film adaptations of the story. I think it's fascinating the way the kitchen is depicted and the different ways breakfast gets to the table. This Soviet adapation was another memorable one.

Floriole/Sandra Holl tweeted about this short film this morning.

Paris Pastry

I love Chicago, but this is so not a pastry town...

Adorable video.

happy_stomach wrote:I love Chicago, but this is so not a pastry town...

Comparing Chicago's pastry cred against Paris (the captial of butter and sugar in the pastry-est part of the world) is a tad unfair.

It's like saying Earth is a really crappy planet for playing in red soil when looking at pictures of Mars.

Best,
M

eatchicago wrote:Adorable video.

happy_stomach wrote:I love Chicago, but this is so not a pastry town...

Comparing Chicago's pastry cred against Paris (the captial of butter and sugar in the pastry-est part of the world) is a tad unfair.

It's like saying Earth is a really crappy planet for playing in red soil when looking at pictures of Mars.

Best,
M

Oh, I totally agree. The comparison was unintentional. A Mars analogy actually crossed my mind the first (and fourth...) time I watched the video. It's been about 5 years since my last trip to Paris and seeing the pastry in the video felt like I was looking at extraterrestrial species--just utterly non-existent in my universe. I've also recently had to curtail severely my pastry consumption due to health concerns so pastry for me is literally the stuff of dreams, if not other planets, these days.

Judge eats his (jerked) words.

Mhays wrote:Judge eats his (jerked) words.

What a jerk of a judge!

There’s a fascinating food-related article about the famines of the 1990’s in North Korea in this week’s New Yorker. An interview with the author in the online New Yorker reveals that Kim Jong Il is a huge foodie.

Captioned pictorial re: Harvesting saffron in . . . Switzerland, of all places.

eatchicago wrote:It's like saying Earth is a really crappy planet for playing in red soil when looking at pictures of Mars.

Whoops, I missed this earlier, but... sometimes Earth does ok...