Sapere Aude
Tag: food
“I just think it’s important to accommodate everybody. And I don’t think somebody should feel like they’re eating an inferior burger. If you’re going to do a veggie burger, it should have that richness and mouth feel and overall texture. When you pick it up, it should eat like a burger.”
veggie burgers coming of age
people who think paris cuisine is always amazing need to have their head examined. i found it pretty crappy actually.
An Englishman in blinding tweed and racy cap pushes through the door and roars. A waiter steps forward, arms outstretched, and makes hee-haw, hee-haw noises like Bart Simpson pretending to speak French. It is the practiced and familiar ritual greeting of mutual incomprehension and ancient contempt. Our servant glides past and does a silent-movie double take. “Your snails!” he exclaims. “They have not come!” His cheeks bulge as he flaps his short arms. In all my years of professional eating, I have never seen this before. I have seen waiters do many, many things, including burst into tears and juggle knives, and I once glimpsed one having sex. But never, ever has a waiter commiserated with me about the lack of service.
20 minutes later, possibly under their own steam, the snails arrive. Vesuvian, they bubble and smoke in a magma of astringent garlic butter and parsley. We grasp them with the spring-loaded specula and gingerly unwind the dark gastropods, curling like dinosaur boogers. They go on and on, expanding onto the plate as if they were alien. We have to cut them in half, which is just wrong. The rule with snails is: Don’t eat one you couldn’t get up your nose.
The second way in which SFF could benefit the professional culinary community is by enabling mass-customization in the industrial culinary sector. Today, industrial food producers rely heavily on high-throughput processes such as molding, extrusion and die-cutting. These processes, however, are not amenable to mass-customization (i.e., the use of flexible manufacturing techniques to produce custom output in a low-unit-cost fashion). Molding, extrusion and die-cutting each require substantial custom-tooling, and consequently, producing custom output for low-quantity runs is simply unfeasible. This is precisely where SFF’s inherent strengths can be leveraged: producing food with custom, complex geometries while maintaining cost-effectiveness. The cost-effectiveness is enabled by the fact that SFF does not require custom-tooling or extensive manual labor. One potential future application is custom production of edible giveaways, for example, as marketing collateral for small corporate events. Currently, the cost of custom tooling prohibits low-quantity custom production runs, but with a flexible culinary production platform like SFF, such production runs would be feasible.
from now on i will only eat monogrammed food.
We have prepared a plan to use high-spec 3D printers, 3D scanners again, they make a gummy whole body of you who do not lose the impact of the chocolate face. Please try to express the feelings of loved ones with the whole body.
Please stop obscuring your food with horrible websites.
advice that probably holds everywhere.
1. Look for time-specific food. In San Miguel for instance, there is barbacoa from 8-10:00., carnitas from ~11-16:00, and wonderful chorizo after 20:00. In Mexico, if the food is available only part of the day, it’s almost always good. It’s for locals and there is no storage in these places so it’s also extremely fresh.
2. Often the best meals are served in places which have no names. In San Miguel the “brothers Bautista” run the best carnitas stands, but there is no sign and no marking. The stands are simply there on the side of the road, with some plastic tables and chairs, at a few places around town. Everyone in town knows about them.
3. Ask around with taxi drivers and be persistent. Ask the older taxi drivers. Throw away your guidebook, no matter which one you have.
4. Use breakfast and lunch for your best meals; dinner is an afterthought. Almost everywhere good is closed by 20:00 or often long before then. Always visit a place that closes by 13:00
5. Roadside restaurants, on the edges of towns or between towns, serve some of the best food in Mexico or anywhere else for that matter. Some of these restaurants even have names, though you can overlook that in the interests of eating well.
a ‘marine garden’ of 180k km2 could provide enough protein for the entire world. Such a sea lettuce bed would raise the pH of the Mediterranean Sea by 10%, enough to compensate for the rise in acidity that started with the industrial revolution.
sounds quirky and delicious, comes recommended.
they ship without freezing the goods. highly recommended by tyler cowen. use TCowen30 as the discount code.
Customers accept that Trader Joe’s has only 2 kinds of pudding or 1 kind of polenta because they trust that those few items will be very good. “If they’re going to get behind only 1 jar of Greek olives, then they’re sure as heck going to make sure it’s the most fabulous jar of Greek olives they can find for the price,” explains a former employee. To ferret out those wow items, Trader Joe’s has 4 top buyers, called product developers, do some serious globetrotting. Trader Joe’s biggest R&D expense is travel for those product-finding missions. Trade shows that feature the flavor of the moment “are for rookies”. Trader Joe’s doesn’t pick up on trends — it sets them.
This makes me want to check them out again. I dismissed them years ago because I was underwhelmed.
To do what they do, you can’t just hire the same people they hire. You have to emulate the private-label strategy. The real-estate strategy. The pricing. The quirky culture. And it’s often the soft things. Not just the kind of people you hire, but the way you train them and the culture you create. I mean, we can build a store that looks like a Trader Joe’s. But when we have people walk in, can they have the same experience? Well, that’s very hard to replicate.
Gregor J. Rothfuss 