Five links on Friday – 16 September 2016

Five links on Friday – 8 August 2016

  1. “Every coffee place looks the same,” Schwarzmann says. The new cafe resembles all the other coffee shops Foursquare suggests, whether in Odessa, Beijing, Los Angeles, or Seoul: the same raw wood tables, exposed brick, and hanging Edison bulbs.”: Kyle Chayka takes on the creeping sameness spread by the global middle-class.
  2. On the “bourgeois nostalgia” that pervades the food-reform movement.
  3. If you’re the sort of person left unimpressed by a backyard pizza oven, then it’s time to build a compost-powered hot tub.
  4. The plan of two spies in the 1910s to solve America’s food crisis with hippopotamus meat.
  5. Legendary film critic Roger Ebert’s deep love for the rice cooker

Five links on Friday – 15 July 2016

  1. Inside the underground economy propping up New York’s food carts
  2. Continuing my weekly coverage of food from the bogs, here’s how juice companies perpetuate the myth that cranberry juice prevents urinary tract infection.
  3. The history of food poisoning.
  4. Japan’s oldest single malt whisky has been released.
  5. Ruth Reichl admits that the timing in a delicious meatball recipe is pure fiction.. Nothing is sacred.

Five links on Friday – 8 July 2016

Food blogging is dead (again), so it’s probably as good a time as any to give up the ghost and put on the flesh.

  1. My dream book idea was once reviewing every revolving restaurant on earth. I was going to call it “Sit in This and Rotate”. Here’s Heather Wells Peterson’s take on the history of eating while rotating.
  2. War Is Boring’s Benedetta Argentieri traverses the thousand kilometre border with the Islamic state to present a culinary guide to the Kurdish front line.
  3. Old cow is the new black
  4. Fellow white people, here’s how not to do travel writing.
  5. Theoretically the stuff is still edible — but we wouldn’t say it’s advisable” is probably advice I wouldn’t take if I discovered ten kilograms of bog butter.

Five (or more) links on Friday – 27 May 2016

  1. Halal Snack Packs on Smith St – the indefatigable Brian Ward rounds up the best places to eat the best halal sensation to hit Australia since Indonesian trepangers came for our delicious sea cucumbers.
  2. Erstwhile collaborator Austin Bush documents every Thai noodle soup for Lucky Peach
  3. Latent symphorophilia? Then like me, you’ll be obsessed with Thermomix disaster journalism. I wish JG Ballard was alive to see this.
  4. If you have a spare $135,000 lying around, why not blow it on a Rene Redzepi-fuelled private jet tour of the world’s fine dining.
  5. Zomato: in 23 different markets and profitable nowhere.
  6. Fish: still doomed.

Five Links on Friday – 2 May 2008

Five Links on (Good) Friday

melting icecream truck
Photo Credit: Wooster Collective

Five links on Friday: This week in transglutaminase.

  • What is transglutaminase? – according to Wikipedia, they:

    are a family of enzymes…that catalyze the formation of a covalent bond between a free amine group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamid group of protein- or peptide-bound glutamine. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation.

    In layman’s terms, it’s meat glue. They let you glue protein-y things together, like gluing bacon to fish or more commonly, gluing mechanically- separated meats into chicken nuggets. It woud be what you’d find on the buffet on the Island of Dr Moreau. If you’ve never heard of it or the brand Activa before, my guess is that your reaction would be similar to Prendick’s discovery of Moreau’s vivisectionist ways:

  • “Monsters manufactured!” said I. “Then you mean to tell me–”

    “Yes. These creatures you have seen are animals carven and wrought into new shapes. To that, to the study of the plasticity of living forms, my life has been devoted. I have studied for years, gaining in knowledge as I go. I see you look horrified, and yet I am telling you nothing new. It all lay in the surface of practical anatomy years ago, but no one had the temerity to touch it.”

  • What is Activa then? – it is Ajinomoto’s brand name for their transglutaminase products. Let them explain it to you
  • Alex and Aki from Ideas in Food reinvent popcorn shrimp – with chicken skin! and meat glue!
  • Food Trends: too much Activa is never enough – NY mag unsuccessfully attempts to coin the term "Frankensteak"
  • Food Trends: For the love of Activa – Hock from Gutfeelings glues together some 9+ wagyu scraps into saleable steak.