The New York Times – January 24, 2017

From the blackened avocados at Nix to the lamb heart ashes at Aska, burned and charred foods may seem like just another fad sweeping through pyrotechnically inclined restaurants.

A strong gastronomical boast.

(Perhaps his mother burned his toast.)



The New York Times – December 26, 2017

People associate medicine with a bad smell and bitter taste; so with skin care, they think there must be some really active ingredients in there.” And, she adds, if said elixir is also expensive then “it’s like, ‘Oooh it’s supposed to smell bad,’ and it feels even more secret and special.”

“Smelly but good” is an appeal that agrees

With the perverse attraction to funky cheese.

{ 0 comments } -November 16,  2017

The easy answer is yes. As with wine, different glasses bring out and highlight different flavors in a beer. No one is saying that you need to seek out the perfect lager glass for your Miller High Life, but when you’re spending money on a good craft beer, you want it to reach its full potential.

Is the shape of glass really right,

I pondered as I chugged my Bud Light.



NPR – December 6, 2017

As an exasperated  Jeremiah Tower told Bon Appetit Magazine, “When I see little dots on a plate, am I supposed to stick my fork in each sauce? Am I supposed to drag my finger across the plate and lick it off? A spoonful of sauce slid on the plate looks like the cat’s ass has been used to drag the purée across.”

Dots and dashes of sauce are a chef’s Morse Code,

For a fancy touch (and a check upload.)





BBC NEWS – November 22, 2017

Fatty acids released into the air from cooking may contribute to the formation of clouds that cool the climate, say scientists.

A juxtaposition seemingly strange, ‬
‪Where KFC meets climate change.