Category Archives: Food

Food

How To Basic

April 26, 2012 – 8:50 am

Here’s a YouTube account that gives instructions on how to do basic things like add milk to coffee or eat cereal. Example:

It’s good, clean fun. Well, not clean.

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Food

Prime Burger Restaurant

February 1, 2012 – 9:15 pm

I’m a sucker for documentaries on food, especially on seemingly random food places. Cause you know what, it always turns out that there’s nothing random about these places. Here’s one about the Prime Burger Restaurant in NYC.

PRIME from thismustbetheplace on Vimeo.

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Food

When New Yorkers get ready for a storm

August 29, 2011 – 9:51 am

Some people hoard water, others are more interested in booze, writes Slate:

Hoarding of liquor, however, was another matter. “Short lines in the grocery store and long lines in the wine store,” reported a friend in an adjacent neighborhood. So I visited a few local liquor stores to see what kind of business they’ve been doing.

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Food

The Best Thing I Ever Done

August 3, 2011 – 12:59 pm

I like me some food (take a look at my foodblog, if you don’t believe me) and I always like slow, well-made documentaries. Enter “The Best Thing I Ever Done”, a very short documentary about one of the – supposedly – best pizza places in NYC.

The fact that it’s been closed the last few years (due to health and safety violations) and only recently re-opened hasn’t marred its standing with the pie-eating populace of NYC. And I think that’s perfectly fine.

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Food

Preparing tiny (fake) food

June 24, 2011 – 9:58 am

Here’s a video of someone preparing tiny hamburgers, hot-dogs and fries (which aren’t edible). According to the video’s description, it’s a Japanese toy kitchen and cooking set (which unfortunately isn’t available anymore). What’s so incredible about this is that not just the food, but the processes during the preparation look so real. Like the frying of the fries, which really isn’t frying but just some sort of chemical reaction that creates the illusion of hot oil frying away.

As the people at Boing Boing put it: The mind boggles.

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Food

The most disgusting dish

June 22, 2011 – 2:30 pm

On Quora, there’s currently a question up that asks for the most disgusting dishes. While I don’t really like the idea of naming anything disgusting without going into detail about the cultural differences, I do find quite a few of the things people collected rather, well, disgusting. Like this:

Balut. A fertilized chicken or duck egg with a nearly developed embryo inside that is boiled alive and eaten in the shell.
I wasn’t sure if I should have posted pictures because they were so disgusting, so I decided on these small ones. These eggs are sold in Filipino Bodegas in my neighborhood, and there isnt a lack of buyers for them.

If that description isn’t enough for you, click through to the article to see above mentioned pictures. By the way, I’m actually quite adventurous when it comes to food, but I think I’d pass on Balut.

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Food

Mesmerizing Food

May 24, 2011 – 1:50 pm

Yes, I do like me some food! (I’ve got a foodblog for a reason). So I simply can’t pass on this video created for the Annecy Animated Film Festival, which features mesmerizing food (literally):

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Food

Grill pork like you’ve never grilled it before

May 24, 2011 – 1:41 pm

Seems like there was a recommended temperature by the U.S. Department of Agriculture’s Food Safety and Inspection Service for preparing pork (yeah, well, call me an ignoramus, but I always thought that’s some sort of consensus by cooks and stuff). And, according to HuffPo, it’s now officially been lowered to 145° F (roughly 63° Celsius). Here’s my favourite bit from the article:

“I’m glad they have the sense to make that change,” said Rob Weland, a chef at Poste Moderne Brasserie, an upscale restaurant in Washington.

Weland said he has always cooked pork to the lower temperature because chefs knew it was safe and the meat clearly tastes better. But he said it could take years for backyard grillers to adjust to the change.

“People have been taught this for generations and it’s going to take a long time to get this removed,” he said. “It will be good for the next generation not to be so fearful so they can enjoy pork in a way they may not have been able to in the past.“

(emphasis mine)

I wasn’t aware of how deeply rooted that sort of thing was with passionate backyard grillers, but apparently it is. Good luck to you, and may your future generations be able to enjoy pork the way it was meant to be!

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Food

Flying Food

May 20, 2011 – 12:04 pm

There’s something about good food. And there’s something about seeing good food. And there’s something about seeing good food flying through the air:

The clip was produced by Bruton Stroube Studios, which have also created an interesting video about a barber shop (which in turn reminds me of the NY Times “One in 8 Million” stories).

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Food

Copper River Salmon

May 16, 2011 – 8:41 am

Rejoice, people of the US, for today is the official start of the Copper River Salmon season. But what exactly makes this sort of salmon so much better than others caught in Alaska?
I’ve found this piece written for The Atlantic, which gives some insight into the whole thing:

From a culinary point of view, the geography of the Copper River watershed has given its salmon an evolutionary advantage over others. The river is nearly 300 miles long and flows powerfully from glaciers high in the Chugach and St. Elias Wrangell Mountains. The upstream swim to the salmon’s natal pools requires enormous exertion, and because salmon stop eating once they re-enter fresh water, they have to rely on huge reserves of built-up fat to fuel their efforts. High-fat content means moist and flavorful flesh.

Read the whole thing here.

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