He said the criteria used by the Smart Choices™ Program™ were seriously flawed, allowing less healthy products, like sweet cereals and heavily salted packaged meals, to win its seal of approval. “It’s a blatant failure of this system and it makes it, I’m afraid, not credible,” Mr. Willett said. […] Eileen T. Kennedy, president of…Read More Make the Smart Choice: Ignore This Label
It’s appetizing news for anyone who’s ever wanted the savory taste of meats and cheeses without actually having to eat them: chemists have identified molecular mechanisms underlying the sensation of umami, also known as the fifth taste. … The umami receptor’s shape is similar to that of sweetness receptors, he said, and his team’s research…Read More Umami, or why MSG tastes so good
There was a very interesting article in the New York Times, “Fish Tale has DNA Hook,” in which two high school students used DNA testing to discover that nearly 1/4 of the sushi they tested and identified was mis-labeled. The article only identifies one of the vendors: Dr. Stoeckle was willing to divulge the name…Read More Fake Fish and Security
I find it interesting that security people and foodies are strongly correlated. Or at least are strongly correlated among the ones I know. Very Good Taste has a list of things called The Omnivore’s Hundred, a list of things worth trying, modulo this and that. You mark things you have tried, and mark things you…Read More The Omnivore's Hundred
At WD-50 I saw something done to the potatoes that makes a cook scream, “yes!” A method of cooking the potatoes with an explanation using true understanding of the molecules inside the potatoes and the effects of heat on them. The potatoes are peeled, sliced, and cooked in a water bath at 65 degrees celsius…Read More How about a little fire?
How clean is that piece of food that you dropped on the floor? Do you really want to eat it? Harold McGee explores the five-second rule in the New York Times. Personally, I always heard it as the thirty-second rule. I guess that it’s a good thing I have a strong immune system.Read More Food and Bacterial Risk Assessment
Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee have issued a statement on the New Cookery: In the past, cooks and their dishes were constrained by many factors: the limited availability of ingredients and ways of transforming them, limited understanding of cooking processes, and the necessarily narrow definitions and expectations embodied in local tradition.…Read More New Cookery: Emergent Chaos in the Kitchen
If you’ve ever lived in Cambridge, Mass, you’ve probably seen the sign. I recognized it instantly, seven years after I left Boston. It’s on Cambridge St, in East Cambridge. Boston’s Weekly Dig dug in: It’s one of the more puzzling quirks of the local cultural consciousness that Gould’s shop is almost universally known, yet few…Read More Live Poultry!
There are days when I wish I was Boingboing. No, really. Because if I were Boingboing, I could blog about friggin’ Bacon of the Month Clubs all day long, and have a everybody on the planet clicking on my ads while I sat in my hot tub dictating posts. But we’re not. We have self-respect,…Read More Bacon of the Month Club
(or “The New York Times Gets Self-Referentially Ironic“) … he recognizes that plenty of people must think that rounding up friends and family members to go in on a thousand-dollar ham that he envisions hanging in his living room is crazy. But food lovers like him understand, he says. And in the end, the elaborate…Read More Hamming it Up