by Amy Reiter in News, March 6th, 2015
by Amy Reiter in Food Network Chef, News, March 5th, 2015
When someone says something is “egg-shaped” you don’t usually imagine that it’s perfectly round. You also might not imagine someone would pay more than $700 for a remarkably spherical egg.
Apparently Kim Broughton, owner of a hen — since renamed Ping Pong, for obvious reasons — that produced a perfectly spherical egg on Feb. 17, never imagined it either. The British 44-year-old told the BBC she was about to crack the egg open to use in her pancake batter when a friend told her not to. The spherical egg, born to a Buff Orpington hen, a breed that has been called the “Scarlett Johansson of the chicken world,” was, the friend said, “one in a billion.” So Broughton decided to offer the egg up for auction on eBay, where it fetched £480, which works out to about $731. Nope, not chicken feed!
by Amy Reiter in News, March 4th, 2015
On May 5, Alton Brown, Cutthroat Kitchen’s master of eviliciousness, will take on the master of ceremonies duties as the host of the 2015 James Beard Foundation Awards, a prestigious awards ceremony that is the culinary’s world’s answer to the Oscars. After being held in New York for 24 years, the event will take place in Chicago this year at the city’s appropriately sumptuous Civic Opera House, home of its Lyric Opera. It will be Alton’s second stint hosting the awards; he previously hosted in 2012. Alton is also a repeat James Beard Foundation Award winner, most recently honored as Outstanding Television Host – for his work on Good Eats — in 2011.
You can find a full list of this year’s restaurant- and chef-award semifinalists here. The foundation will announce the final nominees in these categories, as well as the nominations for its book, journalism, broadcast media and restaurant design awards, on Tuesday, March 24. The annual James Beard Foundation Book, Broadcast & Journalism Awards Dinner, to be held in New York on April 24, will be hosted by Carla Hall, of ABC’s The Chew.”
by Amy Reiter in News, March 3rd, 2015
A single scoop of ice cream hardly sounds like a splurge. But in the case of the “Black Diamond,” recently introduced by Scoopi Café in Dubai, it inarguably is: One scoop of that stuff will run you $817, according to media reports.
On the bright side, you get to keep the Versace bowl it comes in, as well as the accompanying Versace spoon — I guess as a memento of that time you blew way too much money on a transitory treat you couldn’t even savor too long before it melted in the tropical desert heat.
by Amy Reiter in News, March 2nd, 2015
Hot sauce will not be outdone. Mere months after French mustard maker Maille opened a high-end Manhattan boutique offering more than 20 varieties of mustards in jars and on tap (to be hand-poured into stoneware containers) and introduced its own “Mustard Sommelier” to New York City condiment lovers, a hot sauce tasting room is poised to open in Brooklyn with … wait for it … its own “Hot Sauce Sommelier.”
I know, sigh. But these purveyors of bottled heat are remarkably earnest about their endeavor, which they are cutely calling Heatonist. Previously peddling their wares in a wheeled cart, the Hot Sauce Mobile, which eventually proved unequal to their aspirations, they’ve decided to establish a permanent shop in the heart of hipster Williamsburg, where, according to a Kickstarter page set up to fund the project, they plan to set up a “charred oak hot sauce bar. Tasteful and timeless — like a fine hot sauce.”
by Amy Reiter in News, March 1st, 2015
If you want to eat and drink like a billionaire, forget the filet mignon, oysters, caviar and truffles, never mind the champagne and fine wine: Just scarf down a boatload of snack foods and soda pop.
That’s what mega-wealthy investor Warren Buffett does. At 84, the Berkshire Hathaway CEO – renowned for both his frugality and his curiously lowbrow taste in food – says he drinks at least five 12-ounce servings of Coca-Cola, made by a company he owns a great deal of stock in, every single day.
“I’m one quarter Coca-Cola,” Warren Buffett told Fortune. “If I eat 2700 calories a day, a quarter of that is Coca-Cola.”
by Amy Reiter in Drinks, News, February 28th, 2015
Ballerinas have their leaps; beer has its hops. Nevertheless, beer cans and ballet dancers would seem to have little in common — until you watch this unexpectedly graceful video about the making of aluminum beer cans.
After taking their bows in the factory, these cans will go on to contain Hops on Pointe beer, a pale lager (6.7 percent alcohol) created by Wellington, New Zealand, brewery Garage Project for the Royal New Zealand Ballet.
The Garage Project calls its beer and ballet pairing, originally bottled, “an unusual pas de deux,” noting that it “teases the boundaries between high and low culture.”
by Amy Reiter in News, February 27th, 2015
Mmmm … the aroma of coffee. Even some people who don’t drink it enjoy coffee’s heady scent. And those of us who are coffee drinkers may respond to the smell of a freshly brewed pot with a love that can be embarrassing in its fervor.
Why do we adore it so? Past research has indicated that just the smell of coffee sends a wake-up call to the brain and reduces the stress of sleep deprivation, and now there’s an infographic that parses the chemistry of coffee’s aromatic appeal.
“There are a number of different ways in which coffee’s aroma compounds are created,” Compound Interest, the chemistry blog that created the infographic, explains. It adds that the Maillard reaction, a chemical reaction between amino acids and sugars that makes browned foods like seared steak so delicious, “is a big contributor here, the reaction between proteins and sugars in the coffee beans producing a range of products.” What’s more, the site notes, “degradation and decomposition of other compounds in the coffee beans can also produce aroma compounds.” Brewing also plays a role.
by Amy Reiter in News, February 21st, 2015
Anyone who watched the Academy Awards on Sunday night knows singer-songwriter John Legend (aka John Stephens) and rapper Common (Lonnie Lynn) killed it with their rousing performance of “Glory,” from the film Selma, sparking a standing ovation from the audience and leaving some celebrity faces streaked with tears. Then they slayed it all over again when they collected their golden statuettes for Best Original Song.
But what you may not know is that Legend is also apparently handy with the morning meal.
by Amy Reiter in News, February 19th, 2015
You know the old commercial: How many times would you have to lick a lollipop in order to reach the coveted center of a Tootsie Pop? One, two, (crunch) three? Although it ended with the wistful assertion that “the world may never know,” science has finally provided an answer: about 1,000.
Cleverly avoiding the vexing issue of the premature bite, researchers at New York University’s Courant Institute of Mathematical Sciences and Florida State University immersed hard candy in a water current, formulated a theory for how flows cause dissolving and shrinking, and made a few calculations to come up with their lollipop-lick estimate.
How much do you pay for a typical jar of peanut butter? Three or four bucks, maybe five? For super-typical peanut butter, though, you can expect to pay a bit more: $761 for three six-ounce jars, which works out to be about $254 per jar.
That’s how much the National Institute of Standards and Technology, an agency of the U.S. Commerce Department, charges for its pasty PB known as “Standard Reference Material No. 2387.” And if you want to know what’s so unusual about the government agency’s peanut butter, aside from its catchy name, the answer is: nothing. Nothing at all. Which is precisely the point.