How the ancient tradition of smoking meat over charcoal grew into a distinct form here in the U.S.A.
Food & Drink
I almost don’t want to share this, as Valentina’s is my favorite “secret” barbecue spot in town.
Great (and sad) piece on Blue Bell. I learned a lot from it, including their support of Ted Cruz.
The story of how avocados went from being an obscure West-Coast cash crop to the juggernaut of the Midwestern produce section is one of extreme feats of marketing and major shifts in ideas about nutrition. It is a story of a desperate renaming, a PR Hail-Mary, and of the changing nature of the Super Bowl. It is a tale best enjoyed with a squeeze of lime and generous sprinkling of cilantro.
Yeah, this link directly follows the one discussing diet and exercise.
More protein than beef. More omegas than salmon. Tons of calcium, antioxidants, and vitamin B. In their secret R&D lab, the scientists at Beyond Meat concocted a plant-protein-based performance burger that delivers the juicy flavor and texture of the real thing with none of the dietary and environmental downsides.
I love watching the process of creation, whether it’s pixels or fermentation. While I enjoy a good scotch, bourbon has become my liquor of choice, as it doesn’t carry the blunt hammer of peat. I’ve seen a couple of documentaries on the creation of scotch, so it’s neat to compare the processes and the liquid each produces.
The strategy works, Metropoulos says, because he can think more creatively and devote more attention to a brand’s future than its overextended conglomerate owners could. “We move quickly,” Dean told Time magazine last year. “We don’t like to be slowed down with analytics or bureaucracy.
“We mistakenly think that harder foods contain fewer calories, and those mistakes can affect our belt sizes.”
The craft beer industry’s love affair with hops is alienating people who don’t like bitter brews.
“Dogfish Head’s ancient, hybrid brews embody a past before ale and wine became separate categories.”
Pizza Hut in China is very different than the American version. The restaurant itself is much nicer, encouraging you to sit-down and enjoy a higher-end experience. While I was in Shanghai, I managed to walk by one, though sadly, not be able to dine there – I’m not tempted by Pizza Hut in the US. For an idea of the difference, check out this video:
That said, I also stumbled across some fun differences in their menu. Some very interesting differences. Here are some menu items that you don’t see here in the States:
- Seafood Supreme (Thousand Island Sauce) Pizza
- Portuguese Chicken Rice
- Bacon Penne with Truffle Parsley Sauce
- Baked Vegetables in Portuguese Sauce
- Mashed Potato with Bacon in White Sauce
- French Style Escargots with Mashed Potato
- Thousand Island Seafood Con Carne
- Snack platters that include chicken wings, waffle fries, mini-sausages and baby back ribs
I also love that the delivery people in their advertising can shoot fire from their hands. That’s a great way to keep the pizza warm on its way from the restaurant.
Any foreign company that comes to China and says, ‘There’s 1 1/2 billion people here, goody goody, and I only need 1 percent of that’ … [is] going to get into trouble. You have to understand how the consumer operates at a really detailed level.
Lorna Davis, Global Biscuits Category Head at Kraft
Planet Money’s piece Rethinking The Oreo For Chinese Consumers provides an interesting view into the experience of one of the best known American brands stumbling, recovering and then dominating it’s market in China. It’s a fun read.