Tuesday, May 24, 2016

The Case for Pink Pork

For more and more Americans, trying new foods is a point of pride—a way to show how sophisticated and open we are, a way for us to learn more about the world. But there are still certain lines that the vast majority of us will not cross, lines we may not even know can be gleefully leapt over in the interest of exploring new dishes, ingredients, and cuisines.

Like, say, eating raw pork.

Since the popularization of beef tartare in the 1950s and sushi in the 1980s, raw animal products have been a widely accepted luxury item in the US. But historically, raw pork was seldom, if ever, seen on menus, even in the most adventurous of nose-to-tail restaurants. In fact, there's no other non-poultry meat that is so insistently served well-done. Recently, though, that's started to change, albeit slowly and with great resistance.

"I've been serving and eating pork raw for years," says California chef Chris Cosentino. "Pork has really nice intramuscular fat, so it has a great mouthfeel." He serves a pork crudo, dressed simply with olive oil, Meyer lemon, mint, and radish, at his Los Angeles restaurant, Pigg. Meanwhile, at The Black Hoof in Toronto, a pork carpaccio is plated with maple blossoms (turns out they're edible, too!), pine nuts, and pickled onions. And across the pond, at London's Taberna do Mercado, pork tartare regularly makes its way onto the seasonal menu.

Raw pork may still be a restaurant rarity, but increasing numbers of chefs are starting to serve their pork cooked to medium-rare. Then again, many of them acknowledge that even faintly pink pork seems to freak the hell out of their diners.

The question is, should it?
Think I'll stick with cooking pork to 145F

1223 Pound Giant Pumpkin Timelapse

I tried growing a pumpkin once... it only got to the size of a tennis ball!

Monday, May 23, 2016

Make Your Own Sports Drink!

But how do I make the Gatorade "cool blue" flavour?

The Delicate Task Of Restoring One Of The World's Oldest Libraries

The copper craft makers in Seffarin Square in the historic district of Fez, Morocco, bang out designs on platters and shape copper pots to a rhythm.

Called the medina, neighborhood streets lined with domes and archways take you back through the history of the dynasties and occupiers that ruled Morocco from the 9th century on. At the center of the square is the Qarawiyyin Library, founded more than a millennium ago.

We've heard much recently about the destruction of grand historical sites in places like Syria and Iraq, where war and ISIS wreak havoc on the present and the past. But this library has been lovingly restored to protect ancient manuscripts by some of the greatest Islamic thinkers. [Continue]
Pfft... the place doesn't even have wifi.

Saturday, May 21, 2016

The Ultimate Delicious Hero Is All In The Assembly | Bon Appetit

I can't keep deli meats around because I would just snack on them constantly.