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From Serious Eats

A Primer to 'Star Trek' Food and Drink

I have long thought that what set Star Trek off from Star Wars was that the Star Trek characters actually eat. In all the six Star Wars movies, I think the characters attempt to eat nothing but one floating pear and Aunt Beroo's blue milk.

Now ... does everyone remember the episode where Kirk is eating greens because he's on a diet?

mrslucas at 11:09AM on 05/15/09

From Talk

Sweet and dry -- now I get it

Tart I think is the same as sourness, which if balanced by a bit of sweetness and fruit is not a flaw. If you are tasting acidity, that's what makes you salivate after you swallow. You'll notice it even in grocery-store rieslings. But if your very jaw aches ... could that be tannin? Does your mouth feel "chalky" after a red wine?

mrslucas at 2:55PM on 04/18/09

From Serious Eats

Is The Food Revolution Upon Us?

I'm sorry, but I'm a little confused. Human beings have been farming for many many years. Isn't "sustainable agriculture" a given? (Hint: whenever it wasn't sustainable, people starved.)

mrslucas at 9:55AM on 03/23/09

From Serious Eats

Serious Grape: The Next Big Grape

I second Mr. AbacusFinch. Malbec is easy to pronounce, and has that berry-lushness that stands between merlot and pinot noir, without merlot's thick plainness or pinot's disappointing pale color and acidity. Petite sirah appeals to men once they learn it's tougher and brawnier than a cabernet, but men don't drive wine purchases (I don't think).

The next white? I'm guessing something that won't have chardonnay's or pinot grigio's soft plainness (this is a word I find so often useful with wine). I suggest sauvignon blanc.

mrslucas at 10:58AM on 08/18/08

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Recent Posts

From Talk

What is walnut ketchup?

Posted by mrslucas, May 18, 2009 at 8:56 AM

From Talk

Do you sift flour?

Posted by mrslucas, May 11, 2009 at 9:13 PM

From Photograzing

Sweet peppers

Posted by mrslucas, May 2, 2009 at 4:55 PM

From Talk

What exactly is "slab" bacon?

Posted by mrslucas, April 24, 2009 at 11:48 AM

See more posts by mrslucas »

Recent Favorites

From Photograzing

Grilled gouda with ham and pears

Posted by healthydelicious, April 22, 2009 at 10:55 AM

From Photograzing

Manju

Posted by kirbie, April 22, 2009 at 9:55 AM

From Photograzing

Coconut-Earl Grey Hot Chocolate

Posted by teaspotnyc, April 22, 2009 at 9:55 AM

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Recent Comments | Response to Comments

From Serious Eats

A Primer to 'Star Trek' Food and Drink

I have long thought that what set Star Trek off from Star Wars was that the Star Trek characters actually eat. In all the six Star Wars movies, I think the characters attempt to eat nothing but one floating pear and Aunt Beroo's blue milk.

Now ... does everyone remember the episode where Kirk is eating greens because he's on a diet?

mrslucas at 11:09AM on 05/15/09

From Talk

Sweet and dry -- now I get it

Tart I think is the same as sourness, which if balanced by a bit of sweetness and fruit is not a flaw. If you are tasting acidity, that's what makes you salivate after you swallow. You'll notice it even in grocery-store rieslings. But if your very jaw aches ... could that be tannin? Does your mouth feel "chalky" after a red wine?

mrslucas at 2:55PM on 04/18/09

From Serious Eats

Is The Food Revolution Upon Us?

I'm sorry, but I'm a little confused. Human beings have been farming for many many years. Isn't "sustainable agriculture" a given? (Hint: whenever it wasn't sustainable, people starved.)

mrslucas at 9:55AM on 03/23/09

From Serious Eats

Serious Grape: The Next Big Grape

I second Mr. AbacusFinch. Malbec is easy to pronounce, and has that berry-lushness that stands between merlot and pinot noir, without merlot's thick plainness or pinot's disappointing pale color and acidity. Petite sirah appeals to men once they learn it's tougher and brawnier than a cabernet, but men don't drive wine purchases (I don't think).

The next white? I'm guessing something that won't have chardonnay's or pinot grigio's soft plainness (this is a word I find so often useful with wine). I suggest sauvignon blanc.

mrslucas at 10:58AM on 08/18/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

Great fun -- but my attempt to upload an image got an "internal server error" response, twice :(

mrslucas at 11:32AM on 07/05/08

From Serious Eats

A Primer to 'Star Trek' Food and Drink

@mrslucas, we watched that episode the other night! and all it is is like a plate of lettuce, and kirk has maybe one piece and then leaves the room.

what about the instant meals that they put in the ship "microwave" - like the chicken soup in the episode in TOS first season when they travel back to the 1960s and take up two humans as though they're a UFO?

great, great post adam. and incredibly well-researched!

thuscwspake at 4:23PM on 07/15/09

From Serious Eats

A Primer to 'Star Trek' Food and Drink

@mrslucas: You're right, but the food thing, to my mind, is only a by-product of why Star Trek is superior to Star Wars. Trek is so much more realized in regard to character development and nuance. As I said in the post above, SF often just holds a mirror up to our current world, and the Trek franchise is one of the best examples of that. So it's natural that you'd see the characters in a variety of everyday situations that we would find ourselves in. In contrast, Star Wars, is the basic hero myth set in space. It could exist anywhere, anytime and is really not reliant on the everyday strengths, weaknesses, and struggles of ordinary humans—like Kirk eating greens because he has to lose weight.

Adam Kuban at 11:21AM on 05/15/09

From Serious Eats

Is The Food Revolution Upon Us?

While I think it's great that this particular fad has reached the White House I still think the "food revolution" has major strides to make in terms of accessibility; advocates for farmers markets and fresh food largely seem to come from a particular class. I agree with Pollan in that for the change in eating habits to be more than a fleeting trend there needs to be a lot more grassroots legwork done.

Tombolo at 10:12AM on 03/23/09

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

Hmm.. try eatbite.com

epcornell at 1:28PM on 02/17/09

From Serious Eats

Serious Grape: The Next Big Grape

Malbecs from Argentina can be wonderful and affordable, but its chief competitor for new grape to me is Carmenere from Chile - had a stunning version over the weekend that most would have guessed to be pinot noir, yet it had much more structure and cost only $18.
Albarino is a strong contender for white, yet my personal tastebud favorite would be roussanne. Gruner Veltliner would be a third choice.
Grigio and S/Blanc had their chances yet did not get it done.

carter at 3:25PM on 08/18/08

From Serious Eats

Serious Grape: The Next Big Grape

i see Rose coming on strong. seriously. made from nice italian reds. perfecto!

mcc32 at 1:27PM on 08/18/08

From Serious Eats

Serious Grape: The Next Big Grape

I've got my money on Grenache for the next big red. Although Malbec would easily be my second choice...

jennasuz at 12:57PM on 08/18/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

@Boscompb: I'd recommend uploading the smaller versions you have stored in iPhoto, and linking to the larger version on your blog.

@Barbara Hanson: As long as it's a delicious-looking photo, we don't care what kind of camera was used to take the photo.

Alaina Browne at 5:50PM on 07/23/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

I'm assuming that no toy/lomo cameras are allowed to play.

Barbara Hanson at 3:13PM on 07/23/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

I have images posted on my blog that are all bigger than 1 MB, but have a zillion photos in my iphoto that are not as big. Can I link to them instead?

Boscompb at 1:52PM on 07/12/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

@ Jim Glover: obviously you've never been pregnant.

MsKira at 11:57AM on 07/09/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

Thanks Aliana, I will do some of the necessary work on some of my images and link back to the appropriate page on http://www.whatamieating.com

Foodlexi at 5:10AM on 07/08/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

@Foodlexi: Great question! Yes 'food-related' or 'ingredient porn' is totally acceptable! In linking back, we'd prefer if you linked to that ingredients individual page instead of the main index.

Alaina Browne at 2:53PM on 07/07/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

I wonder, can these be 'food-related' pictures rather than just straightforward dishes? I have some reasonably good pictures of ingredients, including over 200 different varieties of apple, more than 100 varieties of tomato and so on. As long as I only upload 'beautiful' ones, are these welcome too? I would link back to my website http://www.whatamieating.com - Would this be acceptable?
With thanks,

Foodlexi at 10:05AM on 07/07/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

It's like some sort of crazy food photo dream come true. Seriously.

missbhavens at 4:59PM on 07/06/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

@mrslucas: Were you uploading images larger than 1 MB? That can cause a 500 error. Try submitting an image with a smaller file size. Please let me know if you have any more problems.

Raphael at 2:51PM on 07/06/08

From Serious Eats

Introducing Photograzing: Share Your Favorite Food Photos Here

I love Photograzing! I think the community aspect makes it unique. It's really cool to see photos from posters you are familiar with from the SE discussion community but might not be as familiar with their blogs. Nice work!

BrooklynBrownie at 9:50AM on 07/06/08

Recent Posts

From Talk

What is walnut ketchup?

Posted by mrslucas, May 18, 2009 at 8:56 AM

From Talk

Do you sift flour?

Posted by mrslucas, May 11, 2009 at 9:13 PM

From Photograzing

Sweet peppers

Posted by mrslucas, May 2, 2009 at 4:55 PM

From Talk

What exactly is "slab" bacon?

Posted by mrslucas, April 24, 2009 at 11:48 AM

From Photograzing

Chocolate cake with creamy chocolate frosting

Posted by mrslucas, April 24, 2009 at 9:55 AM

From Talk

Yay! Sea salt! Now what?

Posted by mrslucas, April 22, 2009 at 11:23 AM

From Talk

French (or 7th grade Home Ec.) Breakfast Puffs

Posted by mrslucas, April 18, 2009 at 2:59 PM

From Talk

Sweet and dry -- now I get it

Posted by mrslucas, April 14, 2009 at 10:19 AM

From Talk

Charoset pie?

Posted by mrslucas, April 13, 2009 at 11:37 AM

Recent Favorites

From Photograzing

Grilled gouda with ham and pears

Posted by healthydelicious, April 22, 2009 at 10:55 AM

From Photograzing

Manju

Posted by kirbie, April 22, 2009 at 9:55 AM

From Photograzing

Coconut-Earl Grey Hot Chocolate

Posted by teaspotnyc, April 22, 2009 at 9:55 AM

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About mrslucas

Website: http://www.atfirstglass.com

Location: Lansing, IL

About: I write. I cook. I photograph what I cook. The family eats ... the food, not the pictures. Provided they're paying attention.

Favorite foods: Chocolate. Garlic. Roast chicken. Still thinking about the rest.

Last bite on earth: Probably something extraordinarily simple. Bread and butter and tea with honey?