April 3, 2007

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Hyperlinked Gastronomy
  • A cheese maker has posted a 1/23 scale time-lapse video of cheddar cheese aging. I wish it were higher fidelity video, but it's still cool to watch.

  • Check out this hilarious video, Supermarket 2.0. Some Israelis made a spoof video of how they envision typical web 2.0 concepts to apply to a grocery store. Very funny.

  • A man went into a particular O'Charley's steak house every Wednesday for four weeks. He ordered two gin and tonics and a rib-eye steak, and when the bill came, he excused himself to go to the bathroom, and left without paying. On the fifth week, the cops were outside waiting for gin and tonic bandit.

  • A new type of deep-fat fryer has been developed that puts the layer of fat on top of a tank of water. The principle is that the hot fat stays floating since it is less dense than the water, while the water below stays nice and cool. Any bits of batter that fall off sink down beneath the grease and through the water, preventing it from caking on the bottom of the fryer and burning. This means that the oil lasts longer. And, because there is no solid bottom to the fryer, water and other liquids don't explosively splatter when introduced to the fat--instead the water just sinks down beneath the fat and into the water tank before it has a chance to explode--making the fryer safer for the fry boy. The weirdest part is that the water below the fat stays completely cool, a fact that is demonstrated with goldfish living in the bottom of the deep fryer.

Posted by Barzelay at April 3, 2007 10:43 PM | Comments (1) | Food Politics and Culture


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The SAME restaurant each time?! Are you kidding? All the waiters I know remember people who don't tip well - and they certainly remember people who skip out on their bill... Of COURSE he would get caught.

Posted by: Cara Bohon at April 4, 2007 2:10 AM

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