[Photograph: Michael Nagrant] I like a steak taco that doesn't look like it’s been hacked to death by Edward Scissorhands. But, rather than cutting skirt steak nicely across the grain in reasonably sized slivers, most of the Chicago taquerias go all samurai and chop their taco meat into a pile of tiny fleshy bits. If you're lucky, you'll get those bits fresh (as is the case at Tio Luis and Taqueria El Asadero—my current favorites), but it's more likely you'll get them shoveled off from a steaming pile in the corner of the grill and re-griddled to a jerky dryness. Not so at Carbon (pronounced car-bone, as in what it might sound like if automobiles had sex), where the...
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If you enjoyed the video of hand-pulled noodles to teach physics from the physicist Philip Morrison's 1987 PBS show The Ring of Truth: Atoms that I posted Wednesday, here's another from the same series—Julia Child isolating carbon....
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