A Hamburger Today

Leftovers: Olympic Borscht, Exploding Spices, and More!

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[Illustration: panaran.tumblr.com]

This isn't new (nor that food-related), but thanks to my friend Jenn I only just discovered the amazingness of Sheldon, a tiny dinosaur who thinks he's a turtle, and the cuteness is breaking my brain. Refer to this evidence. HIS FOOD IS SO TINY. BECAUSE HE IS TINY. If this makes your brain squee, we're on the same page. —Robyn Lee, AHT Editor

Organizers of the Olympics in Sochi will serve over 70,000 gallons of borscht to spectators. In addition to being problematic for anyone sporting their winter whites, I learned it's also tinged with political controversy: ""[At] the Russian Olympic Games, which are the pet project of Vladimir Putin, they're serving all these gallons and gallons of borscht...Whereas in the Ukraine ... as part of an anti-Moscow, anti-Putin protest, they were also serving borscht, affirming that it's Ukraine's national dish." —Carrie Vasios, Sweets Editor

In case you missed it yesterday, the big news in the drinks world is that Japanese beverage company Suntory will buy Beam Inc. for $13.6 billion. Suntory already distributed the Beam products in Japan, and owns Yamazaki whisky, Midori liqueur, and Bowmore Scotch, but this growth—the control of Jim Beam, Maker's Mark, Knob Creek, Laphroaig, and Courvoisier, to name a few—means a big move into the US market. —Maggie Hoffman, Senior and Drinks Editor

What starts as an investigation of fancy toast in San Francisco winds up as the life story of a small business owner with mental illness who's survived on serving others and eating coconuts. —Max Falkowitz, NY Editor

This account of the author's loss of the sense of taste stopped me dead in my tracks. —Ben Fishner, Ad Ops Admin

Here is a very cool, very literal video built around the phrase "explosions of flavor." They call it a "Sonic Flavourscape," but I just call it awesome. —Jamie Feldmar, Managing Editor

I enjoyed reading through First We Feast's "State of the Union"—a great compilation of quotes from industry professionals on the mis/ab/all-around-infuriating use of the word "foodie." Those familiar with our secret list of banned words likely know where Serious Eats falls on the matter. —Niki Achitoff-Gray, Associate Editor

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