chris eats

I guess eating more fiber makes everyone a little bit nicer....

Fri, 11 Dec 2009 14:27:59 -0600

I guess eating more fiber makes everyone a little bit nicer. (via boingboing)

"The discovery of a new dish confers more happiness on humanity, than the discovery of a new star."

Fri, 11 Dec 2009 12:01:11 -0600

“The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”

- Jean Anthelme Brillat-Savarian

The Allegory of the Beer Cave.

Fri, 11 Dec 2009 10:29:52 -0600

The Allegory of the Beer Cave.

wbsc: The Incredible Saga of Hulk Hogan’s Pastamania! Chapter...

Thu, 10 Dec 2009 13:37:23 -0600

wbsc:

The Incredible Saga of Hulk Hogan’s Pastamania!

Chapter 1: Hulk Hogan’s Pastamania! opens at the Mall of America in Bloomington, MN. (Resources: Actual video from the grand opening. Promotional photograph.)
Chapter 2: Hulk Hogan’s Pastamania! closes, shortly after opening at the Mall of America in Bloomington, MN.
Chapter 3: An indeterminate amount of time passes.
Chapter 4: The sign from Hulk Hogan’s Pastamania! resurfaces on the awning of an abandoned building in the West Bank neighborhood of Minneapolis, MN. (Resource: Tim Kiser’s photograph - seen above - and investigative reporting.)
Chapter 4: The sign from Hulk Hogan’s Pastamania! disappears and said abandoned building is torn down. Minneapolis weeps…(Resource: Reid Priedhorsky’s documentation of the sign’s disappearance and said building’s demise, in reverse chronological order.)

The End.

Or so we thought…

On Monday, December 14th, come be a part of history as the West Bank Social Center writes the next chapter in this most amazing of stories (and eats way too much spaghetti). This is a one night only event you will not want to miss.

Like a pheonix from the ashes, Hulk Hogan’s Pastamania! will rise again! More information on Facebook.

- Colin

This needs to be number one on every ‘best of the ‘00’s’ list.

"For chicken, the USDA has supplied schools with thousands of tons of meat from old birds that might..."

Wed, 09 Dec 2009 13:33:58 -0600

“For chicken, the USDA has supplied schools with thousands of tons of meat from old birds that might otherwise go to compost or pet food. Called “spent hens” because they’re past their egg-laying prime, the chickens don’t pass muster with Colonel Sanders— KFC won’t buy them — and they don’t pass the soup test, either. The Campbell Soup Company says it stopped using them a decade ago based on “quality considerations.””

- from a USA Today investigation on what’s in America’s school lunches. Scary stuff. (via boingboing)

Too snowy to drive to the store for your dinner? (for non TC...

Wed, 09 Dec 2009 11:16:42 -0600

Too snowy to drive to the store for your dinner? (for non TC readers, it’s been snowing like crazy here) Stay at home and print out some steaks!

"Because one does not simply buy a gun and walk into the woods expecting to find dinner, she will..."

Wed, 09 Dec 2009 11:04:07 -0600

“

Because one does not simply buy a gun and walk into the woods expecting to find dinner, she will need a hunter-mentor. It won’t be easy. The American hunter is an endangered species. Having been forced from his natural predatory environment by an ever-expanding exurbia, he—for the hunter is most often male, although this gender disparity is equalizing—has recently found his numbers as reduced as his hunting grounds. Between 1996 and 2006, the number of hunters nationwide dropped from 14 million to 12.5 million, a nine percent decline. In Minnesota, the hunting population dropped 11 percent during that same period. Statewide, just 10 percent of Minnesotans hunt anymore; the rest of us go shopping.

The hunter has responded as any cornered animal would: By huddling with his pack and hissing at those who would threaten his way of life. Those who don’t think much of hunting, or at least don’t think of it much, are confused by such a venomous reaction. And so they write children’s books to persuade their own litter of the ills of the sport (see: The Fantastic Mr. Fox, as well as Roald Dahl’s other anti-hunting classic, The Magic Finger), adult books to discredit mankind’s best reason for hunting in the first place (see: Jonathan Safran Foer’s Eating Animals, about which no less a moral authority than Natalie Portman exulted, “It made me vegan!”) and conjure a series of stooges to illustrate the point (see: Ted Nugent; Dick Cheney).

So the relationship has been tense. And yet today the hunter and the non-hunting urbanite, after generations of sparring over issues ranging from gun control to land-use to country music, have accidentally stumbled onto something resembling agreement. Each wants nourishment from their surrounding lands. And each has much to gain from the other: The locavore needs the hunter’s age-old craft wisdom; the hunter covets the locavore’s popularity and book sales.

They could really get along, these two. The problem is that neither party realizes it.

”

- Gamblin’ Chuck Terhark wonders why localvores and hunters aren’t sleeping with each other more (via mediation)

I couldn’t agree more. If one is really concerned about eating local foods, grabbing a gun or fishin’ pole is a logical step.

"Celebrity chefs are the high priests of the food craze that is partly responsible for the fattening..."

Wed, 09 Dec 2009 08:05:20 -0600

“Celebrity chefs are the high priests of the food craze that is partly responsible for the fattening of America. We helped people get into this mess. I don’t see why we shouldn’t help get them out.”

- Food geek Alton Brown on why celebrity chefs should lose some weight. (source)

"My wine tastes like feet. No, I know that’s how they make it. Would you have made the same comment..."

Tue, 08 Dec 2009 23:34:18 -0600

“My wine tastes like feet. No, I know that’s how they make it. Would you have made the same comment if I said it tastes like ass?”

- King Henry VIII (via fakequotes)

Photo

Tue, 08 Dec 2009 23:28:22 -0600

If you haven’t figured it out yet, this is a banana...

Mon, 07 Dec 2009 14:56:20 -0600

If you haven’t figured it out yet, this is a banana peeling simulator. I think you can buy one here.

Free waffle irons!

Mon, 07 Dec 2009 12:46:06 -0600

Free waffle irons!:

E-mail this guy (Waffle Jon) with your best waffle related story or why you love waffles to get your free waffle iron.

That’s right, Wisconsin remains the leader in cheese...

Thu, 03 Dec 2009 16:01:52 -0600

That’s right, Wisconsin remains the leader in cheese innovation.

"So to have the same palate, we buy some cheap, fake Swiss cheese full of artificial flavors. In..."

Thu, 03 Dec 2009 15:31:22 -0600

“So to have the same palate, we buy some cheap, fake Swiss cheese full of artificial flavors. In terms of flavor, that cheese tastes identical all year long … so it give us a reference, and we can judge fairly.”

- Eric Ripert, Chef of Le Bernardin, explains how he standardizes his staff’s palates. (source)

In honor of the Doctor's birthday, take the Dr Pepper quiz.

Thu, 03 Dec 2009 15:11:24 -0600

In honor of the Doctor's birthday, take the Dr Pepper quiz.

Fork, Knife and Spoon: Kate NG Sommer's new blog

Wed, 02 Dec 2009 13:08:24 -0600

Fork, Knife and Spoon: Kate NG Sommer's new blog:

She’s giving stuff away too!

First Ever Chriseats Contest!

Wed, 02 Dec 2009 10:45:49 -0600

Over the summer, I decided to get healthy. No more excessive drinking, no more frozen pizza, no more bad habits. As a part of the extreme workout regimen I undertook (P90X), there was a strict diet (cottage cheese, whole grains, etc) that I was supposed to follow. This did not work.

Now I’m stuck with all of this plain soy milk. I’m not a huge fan of soy milk, but I don’t want to throw it all away, so dear reader, I’m ~~pawning it off on you~~ giving it away as the grand prize in the First chriseats Contest!

Here’s the deal: Submit your best/funnest soy milk recipe to chriseats (in the comments) and the judges (myself and maybe Claudia) here at HQ will determine the best or most interesting use of soy milk. The winner will receive the seven or so liters I have left, as well as a visit from myself to your home or office! Fun!

(here’s the fine print. Due to geographical restrictions, I can only deliver the soy milk to someone in the twin cities area. I could be convinced to drive an hour or so outside of the metro area, but that’s about it, unless you really want me to visit then I would be willing to drive further than that, maybe up to Duluth or something. Your winning recipe might be published here, and you’ll probably get your picture taken for use on the blog, unless you don’t want your picture taken. All entries should be in by next Friday, December 11.)

So there you have it. Good luck!

"The research team, funded by a major sausage maker and the Dutch government, used cells from a live..."

Wed, 02 Dec 2009 09:21:37 -0600

“The research team, funded by a major sausage maker and the Dutch government, used cells from a live pig to grow pork muscle tissue in a Petri dish. After extracting cells called myoblasts from the muscle of a live pig, the scientists then incubated the myoblasts in a nutrient solution, which allowed the cells to multiply and create muscle.”

- The Dutch are growing their own pork in the lab now. Unfortunately, no one knows what it tastes like because lab regulations forbid them from eating anything they create. In case the Dutch are reading this, if y’all want to fly me to Eindhoven, I’ll try your test tube pork.

"A HOLE-IN-THE-WALL canteen in Hong Kong that offers dishes for less than $1.50 has become the..."

Tue, 01 Dec 2009 11:53:25 -0600

“

A HOLE-IN-THE-WALL canteen in Hong Kong that offers dishes for less than $1.50 has become the world’s cheapest Michelin-starred restaurant.

Tim Ho Wan, which means Add Good Luck, can seat only 20 people in its steamy dining room where battered bamboo baskets of dim sum sell for as little as $1.42.

”

- theage.com.au on the world’s cheapest Michelin starred restaurant.

Feast, a video essay by Matt Zoller Seitz, highlights food...

Mon, 30 Nov 2009 13:39:56 -0600

Feast, a video essay by Matt Zoller Seitz, highlights food preparation and eating in films, making characters identifiable to the viewer and creating a link between the events on screen and our collective bellies.

(via kottke.org)