Posts Tagged ‘food’
December 15, 2014 | by Sadie Stein
There’s a human-interest story that’s been making the rounds on the “Weird But True” circuit lately. It concerns a restaurant in Chongqing, China, that gives diners discounts based on their weight. Upon entry, customers step onto a scale. As China Radio International reports, “The policy says, for male diners, the more they weigh, the more discounts they are entitled to. If a male customer weighs more than 140 kilograms, then the meal is free.” That’s 308 pounds. For a woman to eat free, however, she must weigh fewer than seventy-six pounds. In other words, the promotion applies to overweight men and very thin women. It’s what you might call the Anti–Jack Sprat Initiative. The exact thinking behind the marketing scheme is not explained.
My family did not eat out very often. When we did, it was most often at one of two places: Pizza and Brew or the Ground Round. (I always agitated for the sophistication of Red Lobster, but I rarely got my way.) Pizza and Brew’s appeal was obvious enough—pizza, and I guess brew—but we went to the Ground Round for one reason only: Pay What You Weigh Night. Read More »
December 15, 2014 | by Dan Piepenbring
- Paul Muldoon on Beckett’s collected letters: “The letters collected here come in the wake of the success, in 1955, of the English version of Waiting for Godot, the play in which, according to the critic Vivian Mercier, ‘nothing happens, twice.’ One of the few things that do happen is that the tree that’s barren in Act I develops some foliage in Act II. But, as the high priest of lessness writes to the director Jerzy Kreczmar of the 1957 Warsaw production—‘The tree is perfect (perhaps a few leaves too many in the second act!)’—even that mustn’t be overstated.”
- Merriam-Webster’s word of the year is … culture. “When you put it next to another word it means something very different,” their editor at large said.
- The science of mondegreens: Why do we mishear lyrics? (“You’re much more likely to mishear ‘Cry Me a River’ as ‘Crimean River’ if you’ve recently been discussing the situation in Ukraine.”)
- “How can a writer make goodness interesting? George Eliot tried to do so by examining redemption in Silas Marner. The only problem is that the narrative jumps ahead, giving us the miserly misanthrope before and the radiant saint after he adopts a lost child … But where are the unheroic, sane, consistent, quiet goodnesses? As literature thrives on conflict, the idea of a sequestered, sanguine goodness might seem impossible.”
- The language of food: a new book crunches the data on the descriptions of 650,000 dishes from 6,500 menus. “Satisfied customers can be remarkably price-sensitive, if unconsciously so. The pleasures of expensive food are equated with sex; foie gras is seared ‘seductively’ and apple tart is ‘orgasmic.’ Cheap food, by contrast, is compared to drugs. Reviewers demand a ‘fix’ of fried chicken and liken cupcakes to crack.”
December 4, 2014 | by Sadie Stein
There are a few things you need to understand about the particular grocery store I’m about to discuss. It’s part of a New York chain, but it is not what anyone would call a supermarket; it’s on the small side, for starters, with none of the slickness or charm one might associate with supermarkets.
It’s in a basement. You descend a broken escalator to a time that knows no season, no hour, no change. There is never any music playing; it is usually empty. There is a single, dejected cashier. It has that vaguely rancid smell endemic to urban supermarkets, with base notes of wet cardboard, old vegetables, and less-than-immaculate deli slicers.
Oh, and lest you think it is cheap—it’s not. The unit pricing is generally about 10 percent higher than that of the two other markets in a mile radius. Its one advantage is that it is open late, until midnight most evenings, although late-night trips there are even drearier than usual.
None of this is the point, however. The noteworthy thing about this market is its mysterious organization. Almost nothing is where you might expect it to be: baking needs share an aisle with cleaning supplies; pet food and dried fruit are cheek by jowl; spices are to be found in three different places, sorted by brand. (Herbs are in a different place completely.) The selection is vast, but arbitrary. On a recent visit, I found they had no whole milk—although they stocked no fewer than five varieties of eggnog, including dairy-free, low-carb, and organic. Read More »
November 24, 2014 | by Sadie Stein
You know how J. M. W. Turner tried to exhibit his work at the Royal Academy and the Royal Academy was all, Wow, your work is way too innovative and interesting and we can’t show it because it would threaten all our hidebound, bourgeois ideas and force us to reevaluate everything and make important societal changes? Yeah, well, I totally see their point. Once a year, anyway.
Because every November, all the food magazines and blogs start trying to bully us into to reinventing the wheel. Don’t be a fogey! they scream. What, you’re still eating turkey? HAHAHA. Well, if you insist on being a “traditionalist,” stuff that turkey with linguica and kale! Baste it with ramen! Douse it in pomegranate molasses! (All this is said in a vaguely threatening, SportsCenter-style cadence.) This isn’t your mom’s green bean casserole! You’re not even seeing those losers, are you, with their stupid political views and opinions about your love life? Surely you’re having some awesome no-strings Friendsgiving celebrating the new family you’ve chosen! Right? RIGHT?! SRIRACHA. SRIRACHA. SRIRACHA.
Look. I get the market demands of the newsstand. You can’t just recycle the same stuff year after year. Nor do I mean to advocate a slavish adherence to tradition. In my family’s case, that would mean cleaning the dining room table off in a panic at the last minute, barring entrance to the rooms where we’ve stuck all the mess, then watching my mother stand in front of the digital meat thermometer with tears rolling down her cheeks. Read More »
October 15, 2014 | by Kerry Howley
Watching a cage fighter starve himself.
“Four eggs,” I instructed the waiter at the finest restaurant in the Palms Casino Resort.
“Egg salad?” He was in a starched suit, pouring water into a delicately lipped glass.
“No, four hard-boiled eggs.”
The waiter returned with four eggs huddled in the slight depression of a sizable dinner plate, as if to further diminish the sad feast through a trick of scale. Each egg had been deshelled, which was, I supposed, the benefit of ordering hard-boiled eggs at the finest restaurant in the Palms. Erik was a few flights up in his hotel room, showering after a workout, but he had asked that his meal be ready when he descended, and I feared displeasing him.
Though his mentor Duke, his roommate Pettis, and his manager could be found dispersed among the card tables and slot machines, not a single member of Hard Drive, Erik’s fighting collective in Cedar Rapids, had ventured with us to Las Vegas. Following a momentous schism between him and his brother, Erik had been “banned for life” from the gym and its environs.
Banished, Erik had returned to Milwaukee, to his warm, fast-talking Italian American coach, to his potential as one of the youngest men in the most prestigious promotion open to men who weighed in at 155 pounds. From their offices in Vegas, connected people continued to call him in Milwaukee, and it was as if he had never made the mistake of going home. Would he like to be in the official UFC video game? They would fly him out to LA, take measurements, and then boys everywhere would fight their friends in the avatar form of Erik “New Breed” Koch. Pettis was asked to be a judge for the Miss Wisconsin USA pageant and, in declining the offer, sent Erik in his stead. Erik met, at the event, the manager of a Jersey Shore cast member. Would Erik like to be on an episode of DJ Pauly D’s upcoming reality spin-off show? He said he very much would like that. He was unattached, alone, free to make commitments to as-yet-theoretical reality shows as he pleased.
Erik at last arrived at the restaurant, sat across from me without a word, unrolled from the napkin his knife and fork, and began the surgical egg procedure with which I was, by then, familiar. I would have liked to discuss our surroundings, as it was my first encounter with a professionally run promotion and I had many astute observations on the subject, but he ate with an air of sacral solemnity I did not wish to desecrate by speaking. It was my twenty-ninth birthday and I had not told a soul in the world. Read More »
August 7, 2014 | by Dan Piepenbring
As a child in suburban Connecticut, I had always considered the purl of the Good Humor truck to be more closely akin to a cricket’s chirp or the sound of summer rain: a seasonal gift, wreathed in sweet associations … [but] it is a grave error to assume that ice cream consumption requires hot weather. If that were the case, wouldn’t Ben Cohen and Jerry Greenfield have established their first ice cream parlor in Tallahassee instead of Burlington, Vermont, which averages 161 annual days of frost? … Wouldn’t John Goddard, an outdoorsman of my acquaintance, have arranged for a thermos of hot chicken soup instead of a half gallon of French vanilla ice cream with raspberry topping to be airdropped to him on the summit of Mount Rainier? And wouldn’t the Nobel Prize banquet, held every year in Stockholm on the tenth of December, conclude with crepes Suzette instead of glace Nobel? As the lights dim, a procession of uniformed servitors marches down the grand staircase, each bearing on a silver salver a large cake surrounded by spun sugar. Projecting from the cake is a dome of ice cream. Projecting from the dome is an obelisk of ice cream. Projecting from the obelisk is a flame. When the laureates—who have already consumed the likes of homard en gelée à la crème de choux fleur et au caviar Kalix and ballotine de pintade avex sa garniture de pommes de terre de Laponie with no special fanfare—see what is heading their way, they invariably burst into applause.
—Anne Fadiman, born today in 1953, from her essay “Ice Cream”