You did it! Another week down!
We're putting up a post very much like this one every Friday afternoon, to celebrate the fact that the week is done.
We think of this series as something of a send-off for the week, giving you the option of a brief interlude for your Friday afternoon. Of course, if your workweek is just starting or if you're still in the thick of it, think of this as a pick-me-up for your personal hump day or as a nice way to kick off your weekend shifts.
We hope to provide a short mix of mostly silly, mostly food-related, mostly entertaining things to look at, listen to, and read, and we hope you'll find it amusing, and maybe, sometimes, edifying and enlightening. We also see it as an opportunity to go over some of what's new on the site, which you, dear readers, may have missed.
If you have feedback, or if you run across any interesting/oddball/totally crazy stories/podcasts/images/videos during the week that you think may be appropriate for this little collection of miscellany, email us! We can't guarantee that we'll use it, but we will 100% appreciate the effort.
What's New on Serious Eats
You can, of course, browse all our content in reverse-chronological order. But here are just a few highlights:
- We started off strong on Monday morning with Sasha's recipe for the best dang breakfast sandwich you've never had, which involves spicy, spreadable salame.
- Daniel and Fuschia Dunlop close out our video series on the elements of Sichuan cookery with ginger juice flavor.
- We decided to develop a pressure cooker adaptation of Kenji's braised chashu—it's pretty close, if not identical.
- Coca.Cola.Chicken. A Chinese-American classic, courtesy of Tim Chin.
- Sho did some instant noodling about Cup Noodle(s).
- Sunny Lee whipped up another banchan recipe for y'all: crunchy, spicy, marinated cucumbers.
- And Jamelle Bouie dropped by to deliver another cereal review!
A Glimpse Inside Serious Eats HQ
Our Favorite Comments of the Week
Although it is not much better nutritionally, you could stock up on a case of kosher coke made with cane sugar instead of high fructose corn syrup during Passover. That would provide sufficient soda to make this dish once a month for a year. ‘Mexi-Coke’, the version made in Mexico for export to the US, is also made with cane sugar, but the version made in Mexico for sale in Mexico is made using HFCS, so make sure you read the ingredient label before buying. There is also a version of Pepsi made with cane sugar (formerly called ‘Pepsi Throwback’), but true Coco-Cola aficionados would probably switch to RC Cola before they would switch to Pepsi.
From the recipe for fried rice with Chinese sausage, cabbage, and torch hei:
The science nerds at Serious Eats will appreciate this: a couple of physicists have studied how chefs’ wok-tossing causes fried rice to brown. What kind of motion, how quickly (3 Hertz i.e. 3 cycles per second), etc. They point out that 65% of chefs in Chinese restaurants report having shoulder injuries and theorize that wok tossing may be a factor. So the research could lead to more efficient wok tossing techniques (they need to next do kinesiological studies though) — or more effective automated fried rice machines (which have already been invented but are evidently not as good as human chefs).
From a commenter (who we are frankly quite worried about) on Facebook, in response to our recipe for Detroit-style pizza:
Isn’t Detroit style just crispy Sicilian?
A Brief Book Break
Parasiti ad mensam.—These are flatterers for their bread, that praise all my oraculous lord does or says, be it true or false; invent tales that shall please; make baits for his lordship’s ears; and if they be not received in what they offer at, they shift a point of the compass, and turn their tale, presently tack about, deny what they confessed, and confess what they denied; fit their discourse to the persons and occasions. What they snatch up and devour at one table, utter at another; and grow suspected of the master, hated of the servants, while they inquire, and reprehend, and compound, and dilate business of the house they have nothing to do with. They praise my lord’s wine and the sauce he likes; observe the cook and bottle-man; while they stand in my lord’s favour, speak for a pension for them, but pound them to dust upon my lord’s least distaste, or change of his palate.
From Timber: Or, Discoveries Made Upon Men and Matter and Some Poems by Ben Johnson.
Food Numbers, News, and Hijinks
- 3.3: gigatonnes of carbon emissions generated by food waste, a figure generated by some creative, perhaps dubious, accounting.
- 7-91: percent markup for meals ordered via delivery apps.
- 8: Number of half-strips of bacon in one order of "Snackin' Bacon" at Dunkin' Donuts restaurants. (Which means four. It means four strips of bacon.)
- 200: Number of locusts a duck can eat in one day.
- 150,000,000: Number of locusts per square kilometer of farmland in Kenya contained within a single swarm.
- 8,638.85: amount in USD Friends of Chuck Schumer, Senator Chuck Schumer's PAC, spent at Junior's Cheesecake from 2009 to 2016.
- 224,650.28: amount in USD presidential candidate Tom Steyer spent on catering in January 2020.
- Are food media companies not doing enough?
- A guide to clay pot cooking.
- Here for any and all content about Ed Mitchell, pitmaster supreme.
- Eat cleaner!
- Forbidden snacks!
- Italians and their pasta, phew.
- Big takoyaki energy in Korea.
- It's a hard 'g,' folks.
- Mustard has the range.
- No one liked the samosa served to President Trump during his visit to India.
- "I also created #ragebakers."
- How steak became manly and salads became feminine.
Have a wonderful weekend, everybody!
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