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"If Americans snacked only occasionally, and in small amounts, this would not present the enormous problem that it does. But because so much money and effort has been invested over decades in engineering and then relentlessly selling these products, the effects are seemingly impossible to unwind. More than 30 years have passed since (former Frito-Lay chief scientist) Robert Lin first tangled with Frito-Lay on the imperative of the company to deal with the formulation of its snacks, but as we sat at his dining-room table, sifting through his records, the feelings of regret still played on his face. In his view, three decades had been lost, time that he and a lot of other smart scientists could have spent searching for ways to ease the addiction to salt, sugar and fat. 'I couldn’t do much about it,' he told me. 'I feel so sorry for the public.'"

The Startup Chef

caro:

Have you ever desperately wanted to learn the heretofore-secret recipe for my Antarctic Scotch Ice Cream?  No?  Well, you want to. Especially since you can support a very important cause in the process.

Two of my favorite people from the San Francisco-New York digital continuum, Hunter Walk and Maya Baratz, have teamed up to publish The Startup Chef, a digital cookbook (print may be in the works!) of 75+ recipes coming from around our weird little world of internet people. And it’s available just in time for the holidays! There are folks from Spotify, Boxee, Uber, HP, Warby Parker, Facebook, Zynga, Foursquare, and more, as well as a handful of other Googlers (including Jesse Friedman of United Noshes side fame) represented. Since we’re tech people, some of it gets a little freaky! Like maple-glazed apple bacon donuts! Both Swedish and Finnish pancakes! And Brit Morin’s Chocolate iPhone!

Suggested donation to buy the book, which benefits charities that aim to end hunger (with a specific focus right now on families affected by Hurricane Sandy), is $20. You can buy it here.

Chocolate iPhone.  Enough said!

Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?

Why did the toasted marshmallow taste like fish?

This entire New York Times review of Guy’s American Kitchen & Bar is a delight! (via leilacohanmiccio)

I have a love/hate relationship with Guy Fieri. In that I really love to hate him…

Anyone want to come with me to this place?

Also this gem:

Is this how you roll in Flavor Town?

(via mar-see-ah)

Does it really say “WELCOME TO FLAVOR TOWN” by the door? This entire thing is GREAT.

(via jennyjennybobenny)

WINNER WINNER CHICKEN DINNER

(via lifeaquatic)

THIS IS WHAT EPIC BURN TASTES LIKE.

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