Monster Thickburger – “The Hardee’s fast food chain has rolled out its new 1,400-calorie Monster Thickburger, with 107 grams of fat”
Food & Drink
Preschool plans whiskey fund-raiser – “They’ve hired Ray Pearson to introduce area residents to the finer points of single-malt Scotch whiskey at a $35-a-person fund-raiser Saturday.” Damn, that’s a great fundraiser!
Thanks to Matt Jacobs for the link.
Cooking For Engineers: Bacon Cooking Test (Part I) – An experiment to find the best method for cooking bacon.
Cooking For Engineers is an interesting shift from the standard recipe site, providing photos to illustrate each major step, and tables to provide a compact format of the recipe (for those who wish to skip the verbose descriptions). Some recipes, like the Lasagna, include additional information like a layer diagram.
Much like Alton Brown, a healthy dose of science and the ‘why’ behind cooking is included within each entry. For example, one post includes a helpful table that breaks down the smoke point of various fats, another explains the USDA beef grading system (Prime, Choice, Select).
It would be nice if his site were categorized, like Red Velvet Cafe, and other sites are, but the search engine helps to make up for it.
Cooking up a digital future – The BBC reports about MIT research into kitchen technology.
Apparently health officials in the U.K. are a wee bit worried about a new food served up by a chip shop in Glasgow. “This type of thing leads to poor health,” said Michael Lean of the Glasgow Royal Infirmary. “It doesn’t take a lot of common sense to see that it is a stupid thing to be producing.”According to the UPI story New kebab dubbed most dangerous U.K. food , “‘The Stonner’, a 1,000-calorie, deep fried pork sausage kebab has been dubbed the most dangerous fast food in Britain.” With 46 grams of fat, how could it go wrong?
Apparently, the Ruby Chip Shop will “only supply one Stonner supper per customer per week”. Hell, if the dish was available here in the U.S., we’d have the opportunity to Super Size it.
Link via Boing Boing
“Red meat is not bad for you. Now blue-green meat, that’s bad for you!”
While I like coffee, and I consider myself a geek, I have nothing on these guys: CoffeeGeek. Man o man.
I have picked up the last few issues of Men’s Health and have found it to be a great source of information about workouts, eating and well, general men’s health issues. The most recent one had a great article, which they have now put on-line: Best Foods for Men. Not only do the editors provide nutritional information on their recommended foods, in many they tell you why they chose the item and how the nutritional breakdown affects you. An example:
Pepperidge Farm Hearty Wheat
Dense and crunchy. And not in the Swedish-cardboard-cracker kind of way, either. Per 16-g serving: 80 calories, 2 g protein, 10 g carbohydrates, 3.5 g fat (0 g saturated), 1 g fiber, 100 mg sodium
The categories are:
- The Bakery
- 6 Best Bar Munchies
- 9 Best Breakfasts
- Canned Food
- Dairy Case
- The Deep Freeze
- Meat Cooler
- Sandwich Fixings
- Snack Aisle
- Soda Aisle
- 6 Best Square Meals
I really do need to subscribe…
Wired is running a great piece about Alton Brown of Good Eats fame, titled The Thermochemical Joy of Cooking. The article is focused on Alton’s science-oriented view of cooking and how it differs from the practices espoused on the majority of cooking shows:
Think of Good Eats as a cross between Julia Child’s Kitchen Wisdom and MacGyver. It’s the only TV cooking program that goes inside appliances (the crew rigs “ovencams” and “fridgecams”); regularly riffs on pop culture (the “Man Food Show” episode rejected a romantic breakfast in bed in favor of corn dogs and basket burgers); shuns single-purpose kitchen gadgets (fire extinguishers excepted); and deploys props assembled in the garage (like a giant squid tentacle with suction cups from a bath mat). For Brown, it’s all about making food – and science – fun. “Even people who don’t actually cook can enjoy the show.”
Alton’s methods appeal to the way I cook. While I look at recipes, I tend to use them as a foundation. Often as not, I prefer to look at what is available and throw something together instead of finding the perfect recipe. It’s much more fun, and a helluva lot more creative. Good Eats provides a look into why it is (or is not) better to use a certain method, choose one tool over another or combine certain ingredients while encouraging creativity and experimentation. I learn something new every time I catch one of his shows.
If you aren’t familiar with Alton, or Good Eats, read Wired’s article, and if you get a chance, watch an episode. It’s well worth it.
Besides, who else will teach you to make a Cardboard Box Smoker?
You may want to check out some of his books. I can recommend the first two on this list, and plan to purchase the third when I have a chance:
Sometimes the brilliance of science surpasses the imagination. I mean, who would have thought of making a tortilla out of meat?
While I don’t subscribe to the various low carb diets, I must give my thanks for inspiring the folks at the University of Florida to create the Flaquita.
While there are a wealth of choices in flour tortilla flavors including guacamole, wheat and my personal favorite, cayenne, chicken tortillas could give birth to a beautiful variety of new flavors and dishes.
Soon we can have fajita tacos wrapped in chicken tortillas. Mmmm…