Best Practices for Eating Sushi

Jessica Saia and Isla Bell Murray, writing for The Bold Italic:

In the spirit of education, I went to one of the best sushi restaurants in San Francisco: Ichi Sushi. They’re in the process of opening a new location and commissioned lettering master Erik Marinovich to paint a huge mural in the new space that beautifully breaks down all the do’s of eating sushi. It’s a fantastic mural, but lacks the hard truths about what exactly we’ve all been doing so wrong. Allow me to show, not tell. Here, I’ve chosen five rules detailed in Erik’s mural, and asked a fellow sushi lover (who knows she holds her chopsticks weird, okay??) to reenact the good, the bad, and the OH GOD STOP IT YOU’RE EMBARRASSING YOURSELF of sushi etiquette.


The Bacon Method™

Tonight, I tried Dan Benjamin’s (of 5by5 fame) popular Bacon Method. I’m pleased to say the bacon came out incredibly delicious — by far the best bacon I’ve ever had in my life. I let it cook an extra 2 minutes at the end, but the end result was worth it. Crispy, porky goodness.

To recap, the steps are:


  1. Place bacon in a single layer on an baking sheet lined with either aluminum foil or a Silpat mat.
  2. Place the tray in a cold oven.
  3. Turn the oven to 400℉.
  4. Bake for 20 minutes.

On White Truffles

Elizabeth Kulze, writing for Vocativ:

The truffle. It’s the hallmark of haute cuisine. Sorry, caviar, but you’re no match for the truffle’s earthy-flavorred tastiness, beloved by chefs and epicures alike. The specialty comes in several varieties, including black and burgundy, but Italian white truffles are the most revered, and in turn, the most valuable. Alba, a hilly area in the Piedmont region of northwestern Italy, is especially famous for its culinary gems, and it’s the place to look if you are hoping to find some.


Starbucks to Bolster Speeds of In-Store Wi-Fi

Chris Patte, writing for the company’s Ideas In Action blog:

We’re proud to announce we’ve partnered with Google to provide faster WiFi services. We’ve already started rolling out the new WiFi and expect the faster service to be in all U.S. company-owned stores in the coming year.

As someone who works a lot from Starbucks, I think this is great news. My neighborhood store’s network has a tendency to be awfully pokey, especially on days where it’s really busy. It’s times like this when I’m glad I paid the extra money for a cellular-capable iPad.

(via Mark Gurman)

‘How to Piss Off Your Barista’

Ruby Browne lists “the top ten ways to make an ass out of yourself at a coffee shop”:

If you feel the need to make yourself into an asshole every morning (twice and once in the afternoon), follow these easy steps. If that isn’t your thing, then, you know, do the opposite.

#5 surprised me (asking for your drink “extra hot”), but Browne’s rationale makes sense.

(via @Medium)

‘I Want My Coffee, And I Want It Now’

Bryce Chartwell thinks we “desparately need a better way to order coffee”:

What I want is an app where I can store my preferred drinks with infinite precision. It’s an app that lets me create different drinks and preferences for mornings and afternoons. It lets me specify the minutiae of my drinks just as I would with a barista – except that I only have to do so once, using a clear menu structure. And then, with my coffee profile in hand, I can use the app to place my order before I get anywhere near the coffee shop. Preferably with a scheduling function that works down to the minute. Think Uber meets Buffer meets caffeine.


On Food Stamps

Sheryl Gay Stolberg, writing for The New York Times:

Surrounded by corn and soybean farms — including one owned by the local Republican congressman, Representative Stephen Fincher — Dyersburg, about 75 miles north of Memphis, provides an eye-opening view into Washington’s food stamp debate. Mr. Fincher, who was elected in 2010 on a Tea Party wave and collected nearly $3.5 million in farm subsidies from the government from 1999 to 2012, recently voted for a farm bill that eliminated food stamps.


‘Cooking on the Line is a Sport’

Karen Stabiner, in a profile of chef Kevin Peel for The New York Times:

Being a professional chef, like being an elite athlete, tends to be a young person’s game. When he started out, Mr. Peel thought nothing of shifting a 125-pound stockpot full of hot, sloshing liquid from one burner to the next without calling for help, his arms stretched away from his body, muscles tight to control the motion. It was a recipe for trouble down the line.


A chef’s early years are arduous, devoted to working the line — cooking some portion of what lands on the plate, shift after shift.


‘Guacamole is the Gateway’

Alex Stupak, on what it means to be “authentic” cuisine:

Birthright or no, whether you’re in Baja or Brooklyn, the fact of the matter is that there really is no such thing as a singular Mexican cuisine. It’s as broad and unspecific a category as Italian or American Cuisine. Mexican cooking is regional and borderline clannish. You will never get two people from L.A. to agree on where to find the best fish taco. In much the same way, if you are shopping for ingredients indigenous to Oaxaca in a Pueblan market, do not be surprised if someone tells you that they simply do not exist.


On Instagramming Your Food

Kris Holt, writing for The Daily Dot:

Researchers from the University of Minnesota and Harvard University found performing rituals before you take your first bite can actually make a meal taste better and help you savor it longer. Since the act of snapping, editing, and sharing a photo is a ritual, Uproxx extrapolated the hypothesis to argue Instagramming food makes it taste better.

The researchers carried out four experiments for a paper published in the Psychological Science journal this month. The first found those who carried out a ritual before eating chocolate found it “more flavorful, valuable, and deserving of behavioral savoring.” A delay between a ritual and eating apparently makes the latter more enjoyable, while making random gestures before chowing down was less effective in making the grub more sumptuous.