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http://www.thisiscolossal.com/2015/05/cubes-lerner-sander/

#unprocessed foods #square food #lernert & sander #delicious looking

To see if low blood sugar sours even good relationships, scientists used an unusual tool: voodoo dolls representing spouses. As hunger levels rose, so did the number of pins.

Another great reason for eating small meals more frequently throughout the day and sharing meals with your sweetheart.

#hangry #couples #eating together

In his 1995 book, The Romantic Movement: Sex, Shopping and the Novel, Alain de Botton suggested a connection between Madame Bovary's libido and excessive s

#fictitious dishes #dinah fried #relish #eat literature

From James Joyce to Maurice Sendak, by way of weep-worthy jelly and gifted chickens. Food and literature have a long and arduous relation

#fictitious dishes #literature's most memorable meals #dinah fried

Food writer Michael Ruhlman has a new cookbook that's an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.

#cook #eggs #perfect food #michael ruhlman #food writer

#eating #words

"The Kimchi Revolution" Salon.com April 7, 2014

http://www.salon.com/2014/04/07/the_kimchi_revolution_how_korean_american_chefs_are_changing_food_culture/

"What’s missing from all of this is the fact that kimchi comes in 187 official versions, not including the variations that your mother or the church ladies made, and the different versions reflect class hierarchies just as clearly as button mushrooms vs. truffles. To get beyond kimchi, in other words, is to get over the question of authenticity and ask, instead, who gets it, who doesn’t, and why it matters. From haute cuisine to 김치, the postmodern chef now stands at the vexed boundary between poverty and privilege, a vigilant guardian with a knife in one hand and a smartphone in the other."

#kimchi #korean #anthony bourdain #david chang #roy choi #cooking #spicy #alexander chee

kcetliving-deactivated20151015

Foods That Should Be In Vending Machines

At the Westfield Topanga, Burbank TownCenter and Westfield Century City malls, Beverly Hills Caviar has installed machines that allows passersby to plug in their debit or credit card and choose between their caviar options. Want a little pick-me-up? Get some American Black Caviar for $30 an ounce. Feeling like you earned that day? Go elite with the Imperial River Beluga, a hoity-toity $500 an ounce. Which all means it’s time for Los Angeles to go full steam into the vending revolution and begin offering other foods to make the Christmas shopping season a bit easier on the senses. These should be first on the list:

Sushi

Conveyor belt sushi is already an accepted practice in the raw fish-eating community, so why not extend that concept into malls? If designers wanted to go the novelty route, they can even install grabber-arms and force the customers to actually physically pick and choose their preferred sushi option. If Weird Al’s “UHF” taught us anything, it’s that the best games are the ones played with fish.

Sliders

There are plenty of arguments why these newly-ubiquitous bar Happy Hour items should be kept out of vending machines: The burgers need to be grilled, the bun can get soggy or cold if not kept in proper conditions, the various toppings like caramelized onions or sauteed mushrooms need to be tended to by an expert hand. I say, those are not reasons to halt development, but instead small hurdles to our slider-eating utopia. If we can put a man on the moon and a robot on Mars, we can accomplish this.

Read more here!

The Persistence of Pizza Memory

These sesame-seed encrusted, immeasurably glutinous balls oozing with red bean paste and taste-bud scorching steam look better than they taste. At least the jin deui was relatively innocuous. But oh how I wish I could forget the rest of this dim sum experience. When we walked into the restaurant twenty minutes late, they'd already ordered enough dishes to fill the large lazy susan. It would be an understatement to say that the meal weighed me down. It did me in--and not in a good way. Fifty percent unrefined carbs, fifty percent greasygreasyoilygreasefat, and fifty percent sssugar makes a girl long for a session of '80s-style periodic bulimic purging. Ugh. Never again.

Congratulations to my niece Erica Lundquist for getting into Pratt. You are an artist, and I love you! Cheers to you and seize the day, indeed. They served this extraordinary tea in a champagne glass at Blossom, an unbelievably delicious vegan restaurant in Chelsea, and it really did taste like a good bubbly. Probably due to the fermentation? We could all do with some mindful fermenting. And carpe diem-ing. Starting right...now.

Last time I went to New York, there I was luxuriating in business class, red wine flowing down my gullet, giggling over 21 Jump Street on the personal dvd player, munching on warm nuts. What is it with warms nuts in business class? Not that I'm complaining, it's just that I saw this also on an episode of Seinfeld.

In any case, on this flight, the nuts came in tiny plastic bags and were decidedly not warm, and I wasn't interested in sitting through reruns of Two and a Half Men, and I definitely didn't want to pay for some undersized screwcap bottle of plonk. But then my writing partner got our wine comped! I don't know what she had to do for this, and believe me, I was not about to ask those difficult questions. I mean, there's something about getting comped that's just exciting! And we got comped again and again, we're talking multiple times. Is this what it means to join the mile high club? Hee hee. We actually worked on our screenplay, and I think it was pretty good stuff because the other passengers kept looking at us, like, wow... They seemed riveted by what was coming out of our mouths!

One misty morning, I sat next to a popular Japanese actor inside a tiny sushi restaurant in Tsukiji market while a couple of photographers and some schoolgirls peered inside. We ate crazy omakase, and the sake made for a singular AM inebriation that I've never tried to replicate.

The thing is, though, even after I've tasted the finest fish of the finest in Tokyo, I still love L.A. K-town sushi the best. This photograph may show a plate featuring an array of incredible sashimi, but it also shows my idea of heaven. At the Banquet, I'll be right here.

The uber vibrant green of this Tintern cheese captivated me. As for taste, the creamy mature Welsh cheddar with chives and shallots didn't really deliver, and the texture verged on mealy. But it hardly seems to matter because my eyes can't get enough of the groovy green of the rind. Ooh that green makes me keep saying ooh that green!

Cliff House champagne brunch featuring adorable butterscotch pot de creme, which tastes heavenly with seventh glass of bubbly.

John Campbell's Irish Bakery on Geary. This was the Veggie Curry pasty, but there was chicken inside and still called a pasty--funny word.

‘Twas a bloody hot day, and my gorgeous girlfriend called me mid-crisis, so this required mid-day drinks at Dargans Irish Pub and Restaurant, naturally. We drank the Jameson and discussed Joyce and Yeats, as well as the cacophony of mid-life crises. And how we didn't expect the Irish stew to be so...saucy?

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