Get to Know a Serious Eater.

OneEyedMan's Profile

Website: http://www.belligerati.net

Location:

About:

Favorite foods:

Last bite on earth:

The Ten Most Recent Comments By OneEyedMan

From Required Eating

Growing Better Cacao: It's All in the Genes

The "easy" way would be to use the data to create new cacao varieties in the lab through gene-splicing techniques. I hope I can speak for all of us when I say that this would be the wrong way to use the data.

The "right" way to use the data (and the one that thankfully appears to be the consensus of the people and companies involved in the sequencing) is to make traditional cross-breeding techniques more effective by being able to concentrate on only the most promising crosses.

What a bunch of superstitious anti-genetic modification nonsense.
You are willing to eat food with carefully selected genes but only if they are put in there with messy, inaccurate selective breading and not by accurate, targeted genetic modification. That's a preference from mystic beliefs, not built on ascetics or reason.

OneEyedMan at 11:13AM on 07/09/08

From Slice

Pizza Hut Turns 50

Of the pizza chains, I like the Hut the best, at least the sit down places and not the pizza-hut expresses in pitt-stops and airports.

OneEyedMan at 11:49AM on 05/30/08

From Eating Out

Where to Find Duck Fat French Fries Across the Country

The Strip House in NYC has a duck fried potato that isn't a French fry but is very delicious. Great steak too.

OneEyedMan at 4:28PM on 05/14/08

From Required Eating

Japanese Michelin Guide: It's Been a Rough Ride So Far

The NYC metropolitan area has a lot more than 10 million people. NYC has 8 million people, and I'm pretty sure that a lot more than 2 million people live in the 'burbs.
Wikipedia says that "The metropolitan area is defined by the United States Census Bureau as the New York-Northern New Jersey-Long Island, NY-NJ-PA Metropolitan Statistical Area (MSA), with an estimated population (as of 2005) of 18,747,320"

The article actually says that it is Michelin that claims that there are
25,000 in greater New York City. Whatever that is. If they are the same as what the census does, that's like saying there are 4 times as many restaurants per capita in the metro-area of Tokyo than in that of NYC.

This link says that "The Census Bureau says that out of 500,000 or so restaurants in the country, there are 195,462 full-service restaurants."
http://answers.google.com/answers/threadview?id=577867
The National Restaurant Association says 900,000.
http://www.vitalstatistics.info/stat2.asp?id=1595&cid=21&scid=1234

OneEyedMan at 4:15PM on 02/24/08

From Required Eating

Martha Stewart Buys the Emeril Brand: What's It Mean?

I agree with foodinmouth. Rachel Ray is the giant of TV cooking fame, and after that, is Emril, and then a long way below that before anyone else shows up (Bourdain? Bitali? Flay?)

Maybe Martha is planning to launch her own Food-TV like network and she wants programming.

OneEyedMan at 10:26AM on 02/20/08

From Required Eating

Cook the Book: Win a Copy of 'Cook with Jamie'

My mother taught me to applicate delicious food through a lifetime of making me and taking me to said food. By I think it was my father that taught me combination of fire and ingredients to make sustenance.

OneEyedMan at 5:02PM on 02/19/08

From Required Eating

Snapshots from Asia: Leaf Bowls and Terracotta Cups

So we have every reason to think that the energy requirements of manufacture are not as high as conventional firing, even if are non-trivial.

OneEyedMan at 11:52AM on 02/06/08

From Required Eating

The Story of the Nocturne and the Noble One

I'm sure it is amazing chocolate, harvested by left handed albinos under the full moon, but 91%?

I love chocolate, across the darkness scale from milk to dark. However. no matter how fine the base, I can't imagine this as tasting like anything other than baking chocolate.

I'm curious if Emily would really prefer this bar in a blind three way test with Schafenberger's dark chocolate.

OneEyedMan at 11:49AM on 02/06/08

From Required Eating

Snapshots from Asia: Leaf Bowls and Terracotta Cups

Are the terracotta fired or just dried?

OneEyedMan at 12:17PM on 02/04/08

From Required Eating

If We Eat Less Meat, Can We Save the Planet and Ourselves?

Meat hangovers are more about quantity of food then that it comes from an animal. Try smaller steaks, about the size of your palm.

OneEyedMan at 9:47AM on 01/28/08

Responses to Comments by OneEyedMan

From Required Eating

I'll Take (a) Manhattan

Are you a Martini or a Manhattan person? And how would you like it?

Manhattan, without a doubt. The best Manhattan I've ever had is the Midtown Manhattan at Bel Ami created by J. Morgenthaler made with Rittenhouse 100 rye and Carpano Antica Formula vermouth.
http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/

heckler at 9:14PM on 07/20/08

From Required Eating

Growing Better Cacao: It's All in the Genes

I'd say, whichever method makes the best chocolate (or cacao) is the best. There is no reason to irrationally fear genetic modification of plants (even though undereducated consumers do, anyway). I think most consumers will eventually come around when more information and understanding about genetic engineering is available. There are a variety of legitimate environmental concerns about genetically modified products, so they should be studied. However, it's also true that genetic modification is just a cleaner, more efficient way to select genes than traditional selective breeding. Humans have been genetically modifying species for five thousand years years or so, just using a sledgehammer instead of a laser.

ScienceandtheCity at 2:48PM on 07/09/08

From Required Eating

Growing Better Cacao: It's All in the Genes

Actually, I personally don't care one way or the other. However, many people do and will, so that will be an impediment to widespread adoption which is a point of clarification I should have made in the article.

For what it is worth, one of the reasons that many European manufacturers have stopped using soy-derived lecithin in their chocolates is that it is hard to find lecithin that is guaranteed GMO-free. This is done to remove a barrier to purchasing raised by customer perception irrespective of there being any rational basis for that perception.

I actually think that messy, inaccurate, selective "breading" would be tasty and aesthetically pleasing. No reason to be an ascetic and not enjoy.

Clay Gordon at 12:39PM on 07/09/08

From Recipes

Baking With Dorie: Coconut Domes

oh dear god. i used fresh grated coconut and only just realised it after putting it into the fridge. what do i do now?!

sonyachancs at 4:54AM on 06/12/08

From Slice

Pizza Hut Turns 50

Good lord. The debate of Pizza Hut vs. Papa John's just makes me cry. I don't think there's a point on the continental US map that's not within driving distance of a good mom & pop pizza shop. The reason Papa John gives you garlic butter & pepperoncini is to cover up for their terrible pizza, and Pizza Hut is no better. What it comes down to is what Adam wrote in the open: the biggest deal isn't that chain pizza generally sucks, it's the utter bastardization of one of the most wonderful culinary treats known to man.

worldcupfever at 1:29PM on 06/05/08

From Slice

Pizza Hut Turns 50

Pizza Hut is not what it used to be. Growing up, it was my 2nd favorite, only following a local pizzaria. Was fortunate to be able to make my own pizzas at the Hut when I worked there in the early eighties. Then something happened. The quality I was used to evaporated when they did away with the manual ovens and started using those chain driven automatic ones. Sure, sometimes a pizza would get a little extra crispy the old way, but it still tasted great! Not any more.
I will occasionally get a pizza from them, but it is becoming more and more seldom as I search for another excellent thin and crispy pizza provider. I'm to the point where I prefer DiGiorno's to Pizza Hut. :-(

ewh3356 at 4:03PM on 06/03/08

From Slice

Pizza Hut Turns 50

Hi, This is my first post on here and I love this site. I think that Pizza Hut sucks. I have had it in NY, CT, FL, Budapest and Costa Rica - which was by far the WORST! Now, I have not come here to complain yet to share with you all my thoughts...Pizza Hut survives in areas like CT/NY where there is great pizza b/c it's family friendly, they have 'deals'/coupons, etc. There's this little pizza chain though down south called CiCi's - perhaps you've heard of it??? It's a pizza buffet - all you can eat and made to order. Now, I will never eat at a Pizza Hut again but you can be sure that as a NY native I will go to my local pizzerias and if I'm ever down south again I will frequent a CiCi's....which should hopefully, one day replace Pizza Hut. Wanna check it out: www.cicispizza.com - they've started with commercials in NY but no actual restaurants...one day!
Thanks.

bruno at 9:28AM on 06/03/08

From Slice

Pizza Hut Turns 50

I've had Pizza Hut pizzas all over the world, and it tastes exactly the same as the U.S. Maybe it tends to taste better than crappy local food stands and therefore people assume its better overseas. Who knows ?

I think that even though Pizza Hut doesn't serve an authentic pie, it had revolutionized the way America and the rest of the world perceives pizza. People don't care about authenticity, they care about triggering those childhood brain synapses that gives them that elevated levels of joy. I personally hate Pizza Hut and all the other major chains. I've had far worse so called "authentic neapolitan" pies in Italy. Finding good pies is not an easy thing travelling across the globe. Pizza Hut redefined & hijacked pizza and succeeded. If it hasn't, there would have not been organizations such as VPN.

Q80 BurgerBelly at 8:38AM on 06/03/08

From Slice

Pizza Hut Turns 50

I liked Pizza Hut when I was growing up. Tried it again a few months ago, and not as good as I remembered. Ah well, if the only option was pizza from a chain, I'd still choose Pizza Hut.

Kerosena at 4:21PM on 06/02/08

From Slice

Pizza Hut Turns 50

Pizza Hut = ick

ronzoni at 2:40PM on 06/02/08