Sapere Aude
Tag: food
3D shapes can now be pre-printed onto flat sheets of uncooked pasta and only revealed during the boiling process. The 2D pasta morphs into 3D shapes when boiled because each piece is lined with tiny grooves, less than 1 mm wide, in particular patterns. The grooves increase the surface area of some parts of a piece of pasta. Areas with a higher surface area absorb water and swell faster
The first ramen shop in the world to receive a Michelin star is planning to open in NYC toward the end of the summer
China has already converted 3% of farmland to greenhouses. As they scale that up, it will be massively more effective on all dimensions. Probably most food should eventually be grown in automated greenhouses.
At their newest venture, Dhamaka, located inside Essex Market, diners won’t find butter chicken on the menu. In fact, it’s likely that a majority of restaurant goers won’t recognize most of the dishes on the menu here. For Pandya and Mazumdar, that’s an intentional choice.
yes! down with stupid butter chicken, bring out the good stuff.
The mean change in body weight from baseline to week 68 was −14.9% in the semaglutide group as compared with −2.4% with placebo, for an estimated treatment difference of −12.4% (95% confidence interval [CI], −13.4 to −11.5; P<0.001). More participants in the semaglutide group than in the placebo group achieved weight reductions of 5% or more (1047 participants [86.4%] vs. 182 [31.5%]), 10% or more (838 [69.1%] vs. 69 [12.0%]), and 15% or more (612 [50.5%] vs. 28 [4.9%]) at week 68 (P<0.001 for all 3 comparisons of odds). The change in body weight from baseline to week 68 was −15.3 kg in the semaglutide group as compared with −2.6 kg in the placebo group (estimated treatment difference, −12.7 kg; 95% CI, −13.7 to −11.7). Participants who received semaglutide had a greater improvement with respect to cardiometabolic risk factors and a greater increase in participant-reported physical functioning from baseline than those who received placebo.
this could be the first weight loss drug that actually works. if true, huge public health implications.
Around World War II, Carl explained, the established noodle industry (henceforth referred to as Big Pasta) was “upset” by the introduction of Nissin’s ramen noodles into the country, which were “completely out of spec” with what the United States then recognized as noodles — specifically because the ramen was being sold for a lower price and with what Carl called “lower standards” of nutrition. “They were really pressed”. That’s when the “standards of identity” were created: Big Pasta made sure that all noodles had to meet certain specifications to be considered “enriched macaroni products” and sold in the United States. As time went on, it would seem, the petty beef spun out into a juicier beef, with the main agitators of Big Pasta turning on each other. Nearly 120 years after the Macaroni and Noodle Manufacturers’s inception, that beef finally came for De Cecco. Weeks after we were first in touch, Courtney replied to tell me that De Cecco’s products were “collected as routine surveillance of imported products,” but Carl had a more intriguing theory: “It sounds as if someone was not happy with De Cecco’s product coming in and looked at it and saw that it was out of spec”. The FDA doesn’t typically go around looking. They’ve got plenty of other things to do.”
another example of the FDA being completely useless, here in the service of protectionism.
selling leftovers at 34% price is a great example of creating a market where there was none. everyone is better off. very classic micro econ.
The fascinating thing for me as an archaeologist is that Blackley is not an archaeologist. He’s a baker. So he’s approaching this completely differently, and he’s coming up with answers to problems that only a baker would know.
see also the hairdresser doing historical research.
Fine dining stars Sonny Solomon and Hemant Mathur are bringing their talents to takeout on 1st ave between 13th and 14th.
Gregor J. Rothfuss 