by Amy Reiter in News, May 31st, 2014
by Amy Reiter in News, May 30th, 2014
A Nutty New Trend: The next big thing in technology: nuts. So suggests Slate’s Lily Hay Newman. How does she figure? For starters, tech startup OnePlus is coating the backs of its new smartphones with a cashew powder to give them a soft texture. And an eco-city in Turkey is considering a proposal to burn pistachio shells to provide heat. The nuts are grown locally in great quantity, making them an especially enviro-friendly option. “The tech-nut collision may seem like a happy accident,” Lily writes. “But it also stems from the never-ending search for innovative and sustainable materials, and from looking for the next big thing in industries that haven’t had a lot of recent growth or change.” [Slate]
What’s Brewing: Speaking of next big things, the latest development in coffee making is apparently the “automatic pour over.” According to Lifehacker, these machines differ from drip machines in the way they heat water to the “proper brewing temperature” and maintain it throughout the brewing process. They also “use a broad drip pattern across the coffee grounds that gives [the coffee] a chance to bloom … before it passes through into the carafe below.” Who knew? [Lifehacker]
by Amy Reiter in News, May 29th, 2014
Goal! What better way to honor the efforts of fit athletes from around the globe gathering to compete than with a selection of snazzy doughnuts? To pay tribute to the 2014 FIFA World Cup, Krispy Kreme Japan is introducing six limited-edition doughnuts inspired by six of the 32 countries set to participate in the global soccer tournament: Mango Passion (Brazil), Creme Brulee (France), Tiramisu (Italy), Peach Melba (the United Kingdom), Lemon Cheesecake (the United States) and Green Tea Cake (Japan). They look delish, but maybe don’t try to eat them all in one sitting without an assist. [Krispy Kreme Japan via The Daily Meal]
Peculiar Picnic: It’s a napkin — and a portable picnic table with cup holders. Two industrial design grads from Taiwan’s Tunghai University have created a “napkin table,” a take-along tote that unfolds and attaches with straps to the necks of two diners sitting opposite each other. The flat surface extending like a flat hammock between them can accommodate plates, utensils and beverages, and loose fabric at each end can be used to dab crumbs from lips. The creators say their napkin table “can improve the relationship and interaction between people when eating.” Certainly it would require a certain amount of trust. One sudden move from your meal companion and you’ve got a lapful of lemonade. Ick. [Design Boom]
by Debra Puchalla in News, May 28th, 2014
Fowl Brew: Polly can keep her cracker. Kyara, a parrot owned by Portland, Ore., resident Charlene Fugel, wants a grande two-pump mocha, diluted and poured from a venti cup. The caffeine-craving bird has been drinking coffee — about a tablespoonful about twice a month — for the past seven years. (Her vet apparently said it was OK.) “She’s crazy about coffee, and she’ll drink it any way you give it to her,” Charlene told KATU News. “Cold, hot — she doesn’t care. Sugar, none …” Watch a video of Kyara downing her unusual beverage of choice here. [KATU.com]
Cold Brewskies: Wondering how to keep your beer cold during all those backyard barbecues? Forget the schlep to the kitchen fridge. Never mind the ice-filled cooler. Four thirsty Danish inventors have come up with a convenient, environmentally friendly, electricity-free way to cool your beer year-round — underground. The eCool earth cooler is a patented contraption you embed in the earth below your yard or terrace that uses the naturally lower temperatures below ground to chill your beer (or, one imagines, sodas and juices). Stock it with up to 24 cans and retrieve them, one by one, using a simple hand crank, as your thirst dictates. Ingenious! [eCool via Gizmodo]
by Amy Reiter in News, May 28th, 2014
Bagels are hot. No, really. And though babka and matzo ball soup and brisket don’t conjure haute cuisine, they’re hot too. It’s true: Jewish-American foods that highlight tradition (and remix it) — are pushing Dominique Ansel’s latest trendy treats to the side. (So says BusinessWeek.com.)
In April, Black Seed opened in New York’s East Village, and the lines of fans awaiting everything-poppy-sesame-topped cream-cheese-schmeared Montreal-style bagels stretched to rave reviews. But the growing love of Jewish food doesn’t end with breakfast. In yesterday’s New York Times, Julia Moskin detailed the renewal of excitement around innovative Jewish fare, citing the famous Russ & Daughters Cafe, which serves smoked fish and herring but also, she notes, updates like whitefish chowder and halvah ice cream with salted caramel. Julia described hot spots in Los Angeles, San Francisco and Seattle where familiar Jewish-American foods and newfangled ones are enjoying a hip-factor heyday, respecting traditions but also building upon them.
“We are always conscious that we are taking care of a piece of history,” Niki Russ Federman of Russ & Daughters told Julia. “But we can’t run only on nostalgia.” Katherine Alford, senior vice president, culinary, here at Food Network, agrees: “That is how we run here too. We love these rich and cherished traditional foods, and it’s so exciting that they are getting their well-deserved moment.” But, she says, it’s more than a passing fad. “When something is really good, it never goes out of style. Who doesn’t want babka now and always?” You don’t have to head to an old-school new-school chic restaurant to get babka. The next trend might just be staying home and making your own Jewish-American foods for family and friends — no lines!
by Amy Reiter in News, May 24th, 2014
Pizza and Beer and Macaulay Culkin’s Bad Day: How was your Memorial Day weekend? It had to have been better than Macaulay Culkin’s. The Home Alone star, now a ripened 33, was booed off the stage and pelted with beer when he and his band, the Pizza Underground — which performs Velvet Underground music, only with pizza-themed lyrics — performed at the Dot to Dot festival in Nottingham, England. According to the Nottingham Post, initial “boos turned to booze, with members of the public throwing full pints of beer at the stage, soaking both the band and the audience.” Macaulay stayed calm, saying: “Why are you throwing those? I’d rather drink them!” After the former child actor and a pizza-box-playing band mate took a few direct hits, though, the band was compelled to cut its set short. Later its members thanked the crowd via Twitter, saying “Sorry that a couple people ruined it for everyone.” [Nottingham Post via Eater]
Fondue Footwear: You probably wouldn’t want to dip your feet in melted cheese and walk around the house. But that hasn’t stopped the maker of a new footwear prototype called Fondue Slippers from finding inspiration in the communal-pot party food of yesteryear. The shoe-slipper, which made its debut at Milano Salone Satellite 2014, will be shaped in your foot’s precise image because it will be made by your foot being dipped in the material provided in a DIY kit. Letting the material dry and voila — insta-custom-footwear. “You can wear Fondue Slipper both inside and outside,” its creator, Tokyo-based designer Satsuki Ohata boasts. No cracks about cheesy workmanship please. [Satuki via RocketNews24]
by Amy Reiter in News, May 23rd, 2014
Memorial Day means more than picnics and barbecues — especially if it rains. For a lot of families, it also means hitting the multiplex together to take in a movie.
Fortunately for foodies this year, when you take that break from grilling burgers and whipping up potato salad and head to the cinema, you don’t have to leave your culinary preocupations behind.
Jon Favreau’s Chef, an indie ensemble comedy in which the director stars alongside Sofía Vergara, Robert Downey Jr., Dustin Hoffman, Scarlett Johansson, Bobby Cannavale, John Leguizamo, Oliver Platt, Emjay Anthony and others, tells the story of a Los Angeles chef and divorced dad who loses his restaurant gig churning out uninspiring dishes. He launches a food truck, which brings him back in touch with his culinary promise and estranged family.
by Amy Reiter in News, May 22nd, 2014
Fry! Be free! Gwyneth Paltrow’s estranged husband, Coldplay singer Chris Martin, has sparked tabloid titters for taking the couple’s kids, Apple, 10, and Moses, 8, to a fast food restaurant, Reddi Chick, in Santa Monica, Calif., where they were reportedly spotted devouring piles of fries and sucking down soda. The kids “were shoveling handfuls of fries into their mouths,” a witness told In Touch Weekly. “It was like they’d never eaten anything so good in their lives!” Gwyneth, who wasn’t there, has, of course, famously touted the benefits of her kids’ gluten-free, low-carb diet. But you know what they say: When the goop founder is away, her gooplets will play. Or something like that. [In Touch]
by Amy Reiter in News, May 21st, 2014
The Sweet Smell of Success: Those smells that waft out of Cinnabon and other aromatic food and retail establishments are no accident. They’re actually a deliberate attempt to draw customers in — and there’s a name for the thinking behind them: scent marketing. “The battle for noses is getting intense,” the Wall Street Journal reports. “Restaurants are adjusting recipes to make aromas more concentrated and pleasant.” They’re also enlisting other scent strategies: For instance, Cinnabon puts its ovens near the front of the store to maximize the smell of fresh-baked buns; moving them to the back, as an experiment, “significantly” lowered sales. That’s nothing to sniff at. [The Wall Street Journal]
by Amy Reiter in News, May 20th, 2014
Turducken Gets Official Recognition — Pho Sure! Foodies and linguists alike will be interested to learn that among the 150 words to be added to the Merriam-Webster Collegiate dictionary in 2014, you’ll find “freegan,” “pho,” “pepita,” “poutine” and “turducken,” alongside non-food-related neologisms like “crowdfunding,” “hashtag” and “selfie.” Also to be included is “catfish” in its new sense: “a person who sets up a false personal profile on a social networking site for fraudulent or deceptive purposes.” So, no, not the same thing as what you might eat blackened. [Time]
Who’re You Calling the “Second City”? The prestigious James Beard Awards, which have been distributed in a gala ceremony in New York City since their inception 24 years ago, will move to Chicago for their 25th anniversary next year. James Beard Foundation President Susan Ungaro explained that Chicago, which she called a “great” culinary city, had extended a “very appealing offer to host the show.” Mayor Rahm Emanuel, Susan said, had provided “passionate support” and had demonstrated himself to be as “a true believer in the importance of culinary tourism.” [The New York Times]
When Chef José Andrés took the stage to address the graduates of George Washington University at their commencement May 18, even he seemed surprised to have been the one chosen for the honor. “Wow,” Chef José said after the crowd had offered its perfunctory applause. But after humbly introducing himself — “My name is José Andrés and I am a cook” — the Spanish-born chef, who made his name and popularized small plates at restaurants like Jaleo, in Washington, D.C., gave a speech that built an instant buzz in the food world and beyond.
José’s speech, which began with a funny video showing some of his more famous pals (Morgan Freeman, Gwyneth Paltrow, Owen Wilson, Al Roker, Eric Holder and others) turning down the gig, was as inspiring as it was amusing.
It included advice like: “There will always be critics and naysayers telling you what you cannot do, that it is impossible. There will always be more people bringing you down than lifting you up. It seems that way sometimes. But let me tell you: Get a cocktail shaker (if you are over 21). Add your heart, your soul, your brain, your instinct and shake it hard. Serve it straight up, but let me give you a secret ingredient. Add a dash of the criticism on top because those naysayers play an important role too. They motivate you to rise above, to challenge yourself, to prove them wrong.”