via kottke.org
Yeah, that’s right. Tom Selleck, a waterfall and a sandwich. The internets can cross that one off their list. (thanks, nikki!)
I had to juice a couple dozen oranges at work yesterday, and I couldn’t not think about Mr. Shore’s policy on juice weezing.
"Graham crackers were originally marketed as “Dr. Graham’s Honey Biskets” and were conceived of as a health food as part of the Graham Diet, a regimen to suppress what he considered unhealthy carnal urges, the source of many maladies according to Graham. Reverend Graham would often lecture about the adverse effects of masturbation, or “self-abuse” as he called it. One of his many theories was that one could curb one’s sexual appetite by eating bland foods."
— fun facts about the graham cracker from wikipedia.
I know I’m a little late on this story, but Heinz has re-designed the ketchup packet! It’s got an opening for squeezin’ one for dunkin’, and holds three times as much ketchup!
Twenty-ten just got awesome.
The lowly jell-o salad.
Dear reader, if you are from the Midwest, you will understand where I’m coming from. This part of the year is always difficult. The holidays are over, summer is too far away to see, and it’s cold outside. There’s not a lot to be optimistic about.
But you know what? Turn that frown upside down! Jello salad season is almost upon us! Fourth of July, Jello salad! Memorial Day, Jello salad! First Communions, Jello salad! Your cousin’s high school graduation, Jello salad!
Let me say this, I am not a connoisseur of the Jello salad. I like ‘em just fine, but I’m not about to go out of my way to get some. What I’m talking about here is the symbol of the Jello salad. It stands for family gathering, summertime, and of course eating while sitting in a lawn chair, trying to balance a paper plate on your lap while not spilling your beer.
Dear reader, things may be bleak now. It seems the icy hand of winter will never release it’s grasp upon us, but fear not! Ready your stores with fruit cocktail and mandarin orange slices! The gelatin-based salads of summer will be our salvation!
(note: photo updated. this one’s way cooler anyway)
Norske Nook’s pie of the month: Cherry Crunch. Tell that special someone you love them this Valentine’s Day with pie. Diamonds are sooo passe.
The 30 Second Rule
An excellent reference tool from the good folks over at the San Fransisco food blog SF Weekly.com. I’m not sure what my deal is lately, but I can’t seem to get enough of these types of cheeky foodie blogs these days. What is it about food that breeds such fervent, well-written witty commentary? It seems like there’s a huge amount of people writing, in one way or another, about food and food culture. Is devoting hours and hours to consuming, pondering and describing the culinary realm a prudent, thoughtful endeavor or obsessive gluttony? I’m not sure, but I do really enjoy thinking critically (and probably too deeply) about these sorts of things.
I agree, mercymissiles, but charts are totally sweet too.
From Open Flames to Sous Vide: The History Of Cooking in Five Courses
The Bell Museum of Natural History
Tuesday, February 9, 2010, 7PM, Doors open at 6PM
Cost $50. Reservations required. Call 612-624-9050Join Chef Chris Olson and local experts on an exploration of the evolution of cooking in five delicious courses. With the Bell Museum’s wildlife dioramas as a backdrop, Olson, [a] chef at St. Paul-based Meritage and co-creator of Paired, will take diners on a culinary journey through the ages, from the invention of fire to the scientific approach to food through molecular gastronomy. University biological anthropologist Greg Laden, whose work focuses on diet and human evolution, will join Olson in this deliciously illustrated tale. The event is co-sponsored by The Heavy Table, a Twin Cities-based online magazine devoted to telling the stories of food and drink in the Upper Midwest.
This is going to be awesome.
I’ve got the inside scoop on this. It will be awesome.
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