Various food psychology papers examining why we unknowingly overeat. It's a complicated mix of package size, package shapes, stockpiling, visibility, variety, convenience, and our moods.
Don't have room for a commercial deep fryer in your kitchen? Try this 5-cup oil capacity
Snack-Size Deep Fryer. I have no idea if it works well and if oil will get hot enough, but if it did, it could be handy. For only $39.99 and you can be making fried apples for your friends soon! Anybody ever used one of these things? [via Uncrate]
I always knew that San Francisco dining was different from other parts of the country…because food is such a part of our lives. A pretty dumb statement over at Michael Bauer's blog. What about the American South? New Orleans? The myriad other cities with thriving restaurant scenes and scores of farmer's markets? San Francisco doesn't have a lock on great food culture. What makes it different from other parts of the country is its irritating insistence that it does.
A genuine moustache has been proven to contribute to a significant Guinness wastage. Men, maximize your consumption by drinking with a clean shave.
When food borne illnesses typically associated with meat become regularly associated with fruits and vegetables, it's a failure of the produce industries AND the meat industries. Recent salmonella outbreak may be tied to tomatoes.
Ocean Spray has constructed a vast artificial cranberry bog near the entrance to 30 Rockefeller Center. Whoa! This makes me think of fall on Nantucket. I'll have to get over there and check it out, even if it's silly.
While we must conserve energy, we cut back where it makes the most sense; grape-shipping is not the place to start. An economist takes a look at Michael Pollan's The Omnivore's Dilemma. He raises some interesting points.
Why did that gargantuan USDA Prime strip loin I ate in Las Vegas last year had about as much flavor as a cup of tap water? A test ensues to determine the tastiest steak. Is it the aging? The breed? The marbling? The feed? Yes, but not exactly in ways you'd expect.
Easy poached egg using plastic wrap. I've always used the vinegar and water-swirling technique the commenters mention at the end for a nice poached egg.
The Amateur Gourmet has resorted to slanderous attacks following our foie gras battle. Please do not believe such reports. You've seen the real pictures here. You know the truth.