“The abbatoir is only in operation on Tuesdays, and only for five hours at that. There are solely cattle processed at this facility and they average about twenty-one head per week. Beginning at 7:00am a group of six well trained employees assemble on the “kill floor” and get to it. Animals are “stunned” just outside the building while still exposed to natural light. No protest. No panic. Everybody works together in one room, processing one animal more or less completely before moving into the next. The room is small (15’x40’), well lit, quiet, and runs like clockwork. The atmosphere is calm and focused, everyone working safely and with a humble respect for the livestock. When the last animal is in the cooler and the cleaning has been done, everybody eats lunch together and then calls it a day. No more until next week.”—
“Slowly coming to a realization: I don’t like bacon that much. Fine as an ingredient in other foods (e.g. in corn chowder) but alone? No.”—Jason Kottke, whose blog I love but now believe to be a Communist.
“And yes, there was bacon — foreshadowing the current bacon craze, the first meal eaten by man on the moon was none other than bacon cubes, coated with gelatin to combat crumbs.”—Eat Me Daily on the Apollo program’s menus
“1 // The mountains on a Coors Light can are poor arbiters of taste. The peaks turn blue at “optimal drinking temperature,” or 39°F and colder. But beer loses flavor at that temp: It releases fewer volatile chemicals, and your tongue’s ability to taste bitterness is diminished. Luckily, with Coors that makes little difference.
2 // Miller Lite’s “triple hops brewed” claim isn’t anything special. Three doses of hops is fairly standard. Some craft breweries throw in more or even add it continuously, to create bitterness, flavor, and aroma.
3 // Budweiser calls itself “the Great American Lager,” which is a bit of a misnomer. The original German lagers were made exclusively from barley. Bud also uses rice. This generally cheaper ingredient can make up a quarter to two-thirds of the grains used in domestic macrobrews. You know, for that oh-so-watery appeal.”—3 Smart Things About Beer Marketing (via jamiek)
“Now there is a new kind of star on the food scene: young butchers. With their swinging scabbards, muscled forearms and constant proximity to flesh, butchers have the raw, emotional appeal of an indie band. They turn death into life, in the form of a really good skirt steak.”—