Thursday, June 30, 2016

Taxidermists

Bad taxidermy is equally awesome.

What Brexit Means for British Food

...Now that the Leave campaign has won the referendum on Europe, it is clear that far more was at stake for British food in the E.U. than our right to misshapen fruit. Already, the president of the National Farmers’ Union, Meurig Raymond, has warned of food prices rising from the combination of a falling pound and the U.K.’s reliance on imported food. As a country that produces only around fifty-four per cent of what it eats, Britain starts to look vulnerable to fluctuating markets. For the first time since the Second World War, Britain’s ability to feed itself is in question. On June 24th, Tim Lang, a professor at City University and the leading U.K. food-policy expert, tweeted, despairingly, “EU shock. Very sad.” And then, “Food Plan B now needed. Will the people who voted Brexit be prepared to dig for Britain, work in picking fields and factories for low pay?”

One of the main reasons for establishing the E.U. in the first place—aside from peace—was to insure a plentiful food supply for entire populations. [Continue]
Crazy that they only have 2 years to negotiate an exit.

Kellogg’s to open all-day cereal cafe in Times Square

Snap, crackle, preposterous.

The hippest new Times Square restaurant believes breakfast cereal is the most important meal of the day — and will cater to a clientele eager for food and childhood flashbacks of Tony the Tiger and Toucan Sam.

Kellogg’s NYC opens on the Fourth of July on Broadway at 49th St., with a menu that is not necessarily just for kids.

Or for many residents of the five boroughs. [Continue]
Wait... is soft serve ice cream on cereal a regular thing that people do?

2015World 4A Final 05 Ben Conde

I'm guessing one would have to practice this outdoors away from walls and people...

Wednesday, June 29, 2016

If You Are What You Eat, America Is Allrecipes

In 2009, Cook’s Illustrated founder Christopher Kimball wrote a eulogy for Gourmet, the glossy Condé Nast magazine that was being shuttered after nearly seven decades. The publication had been a home for people who valued culinary expertise, wrote Kimball—a place with “respect for those who had earned the chops, as it were, who had a lifetime of good breeding and experience in order to stand at the cultural helm.” In its place, Kimball saw a food culture overrun by “a million instant pundits” promoting slapdash, amateur fare. “Google ‘broccoli casserole’ and make the first recipe you find,” he wrote. “I guarantee it will be disappointing.”

The first Google result for broccoli casserole (at least when I checked the other week, though the algorithm seems to change daily) is a dish by a home cook named Stacy M. Polcyn. “Awesome Broccoli-Cheese Casserole” calls for one can of condensed cream of mushroom soup; one cup of mayonnaise; three packages of frozen broccoli; 8 ounces of cheddar cheese; an egg; a quarter cup of chopped onion; then salt, pepper, and paprika to taste. Mix everything together, bake at 350. The dish has been given hundreds of five-star ratings from people who leave comments suggesting tweaks (“I added 1 teaspoon garlic salt”) and expressing their enthusiasm (“All I have to say is YUM!”). It is, of course, from Allrecipes.com. [Continue]
Yup... Allrecipes reads like it is sponsored by Kraft.