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Josh Karpf

Member Since 27 Aug 2006
Offline Last Active Jul 09 2019 01:26 PM

Topics I've Started

How sausage, I mean sushi, gets made

06 April 2019 - 01:24 PM

Great little thread on students recently sequencing various fish DNA (sushi; store-bought filets), as reported by their TA.




My favorite result: "It was escolar. THIS IS DANGEROUS. Can cause extreme gastrointestinal distress."


My second-favorite result: "BODY LOUSE. Think about how much there must be in that sample to override fish DNA!"



Newfoundland chow mein, Thunder Bay bon bons, and Albertan ginger beef

31 January 2019 - 10:23 PM

CBC Radio: These Dishes from Chinese Restaurants are Uniquely Canadian



Popeyes hagiography ("Mysterious, Stubborn Appeal of Mass-Produced Fried Chicken")

10 January 2019 - 04:54 PM

The Mysterious, Stubborn Appeal of Mass-Produced Fried Chicken




"A fast food fried chicken restaurant is starting with something a lot closer to what the fanciest kitchens might use: raw ingredients. . . . [But] fast food chains have, by virtue of their scale, a capacity for exploratory food science that independent restaurants cannot typically compete with. This sort of inquiry allows them to trim the (sometimes literal but mostly figurative) fat and optimize every aspect of their processes."


On a less meta note, I enjoyed learning that "a restaurant was busted for serving Popeyes chicken and ostensibly passing it off as its own."

Download the Books That Just Entered the Public Domain (w/ food books filter)

05 January 2019 - 03:27 AM

How to Download the Books That Just Entered the Public Domain




"2019 marks the first time a huge quantity of books published in 1923—including works by Virginia Woolf, Agatha Christie, and Robert Frost—have become legally downloadable since digital books became a thing."


I don't know if this link will work, but here are the unforgettable 1923 works categorized as "cooking" or "food and beverages":




If that URL's indigestible, try: https://bit.ly/2F8Dsu4