Category: Food and Drink
Artificial food products such as fake rice recently confiscated by Nigerian customs officials are intended for restaurant displays and not to be eaten, according to manufacturers.
The fake rice was made of polyvinyl chloride, or PVC, “and should be labelled “artificial”, they said.
Nigerian customs recently confiscated 2.5 tonnes of fake rice but officials couldn’t discern what it was made of, according to a BBC report on Wednesday.
…Zhou Tao, a sales manager with an artificial food manufacturer in Yiwu, Zhejiang, said it was only intended for use in restaurant or store displays.
The artificial food products are popular with restaurants to display menu choices as they always look fresh and never rot. Artificial rice is made of PVC, a white, brittle plastic.
…He said he was puzzled why anyone would smuggle artificial rice to sell as real in Africa, as the product his company sold cost more than 70 yuan for 1kg, or 10 times the price of real rice in China. In Africa the cost would increase due to shipping and other costs.
Xiong Heping, the manager of another manufacturer in Shenzhen, said the rice was labelled “artificial”, when shipping to buyers in China or overseas.
Nigeria has confiscated 2.5 tonnes of “plastic rice” smuggled into the country by unscrupulous businessmen, the customs service says.
Lagos customs chief Haruna Mamudu said the fake rice was intended to be sold in markets during the festive season.
He said the rice was very sticky after it was boiled and “only God knows what would have happened” if people ate it.
It is not clear where the seized sacks came from but rice made from plastic pellets was found in China last year.
Rice is the most popular staple food in Nigeria.
Addendum: Here is an update, as the story spirals into increasing confusion.
The 55-year-old is regarded as the world’s best ham slicer in the world, and he charges accordingly for his services – a reported $4,000 to slice a leg of ham.
Floren, as he likes to be called, has sliced ham for a number of celebrities, including President Barack Obama, Robert De Niro, or David Beckham, and for his majesty King Juan Carlos of Spain. He has performed his jamon-slicing art at the Oscars, Hollywood private parties and at casinos in Las Vegas and Macau. Throughout the year, he follows the Formula 1 circuit, cutting ham for VIPs in the paddocks and lounges of the top racing teams.
Slicing machines are apparently out of the question, as far as jamon enthusiasts are concerned, as heat generated by the friction can alter the taste of the ham and melt the fat, thus ruining the whole experience. But while professional ham slicers are present at any decent cocktail party or event in Spain, they usually make around $250 per ham leg. That’s not nearly enough for them to make a living, which is why most of them have multiple jobs. Florencio Sanchidrián, on the other hand, charges around $4,000 for cutting a leg of ham, a process that takes him around an hour and a half to complete.
“I think it is quite wrong for a ham cutter speak English,” he says.
Here is the full story, and for the pointer I thank the estimable Chug.
I’ll be there soon! What should I do and see and eat? I thank you in advance for your suggestions.
I am a big believer in going places to learn things and for me this is the next step. I am looking forward to the trip.
“By far the best way to eat mealworms” is another insight on tap.
Here is the AtlasObscura story, via the excellent Mark Thorson.
Animal rights will be the big social revolution of the 21st century. Most people have a vague feeling that factory farms aren’t quite ethical. But few people are willing to give up meat so such feelings are suppressed because acknowledging them would only make one feel guilty not just. Once the costs of giving up meat fall, however, vegetarianism will spread like a prairie wildfire changing eating habits, the use of farm land, and the science and economics of climate change.
Lab grown or cultured meat is improving but so is the science of veggie burgers. Beyond Meat has sold a very successful frozen “chicken” strip since 2013 and their non-frozen burger patties are just now seeing widespread distribution in the meat aisle at Whole Foods. Beyond Meat extracts protein from peas and then combines it with other vegetable elements under heating, cooling and pressure to realign the proteins in a way that simulates the architecture of beef.
I picked up at two-pack on the weekend. Beyond Meat burgers look and cook like meat. But what about the taste?
The taste is excellent. The burger has a slightly smokey taste, not exactly like beef but like meat. If you had never tasted a buffalo burger before and I told you that this was a buffalo burger you would have no reason to doubt me. A little sauce and salt and pepper and this is a very good-tasting burger not a sacrifice for morality.
The price is currently more than beef, $6 for two patties but that’s Whole Foods expensive not out of reach expensive. I will buy more.
The revolution has begun.
The second picture is the BuzzFeed version. My burger wasn’t quite so artfully arranged but was still delicious and I attest to the overall accuracy.
Addendum: 20 g protein: 6 g carb: 22g fat (5g saturated).
A café in New York has found a way around this whole awkward dance: customers pay by the minute, rather than the cup.
The Glass Hour Café in Williamsburg, Brooklyn feels more like somebody’s living room than a coffee shop. Walking around, you see a couch, some bean bag chairs. What you won’t see at Glass Hour: a kitchen or even a cappuccino machine. You serve yourself from a simple drip coffee pot. The food? A few humble granola bars and chocolates.
The owners, who opened it in August, call it an anti-café. Instead of shelling out for food and drink, customers pay for the time they spend — 10 cents a minute or $6 an hour. Which means no one will judge you for sitting here all day long.
Pay-as-you-go cafés are new to the U.S., but there are dozens in Europe, mostly in Russia. Glass Hour’s Zlata Koshlina and her cofounders are Russian immigrants and got the idea for their cafe from a Ziferblat café in Moscow.
Here is more, via Air Genius Gary Leff. But why Russia? Is it because there is a closer association between higher income and higher status in Russia, and thus charging an explicit price for time does not bring a negative clientele composition effect?
It seems quite a few of the poor, when they get some extra money, want to keep on buying refined sugar. Or in other words, it takes quite a bit of income (or is it education?) to “elevate taste.” Here is the job market paper by Olga Kozlova of Duke University:
This paper explores how the low-income households change the quality of their food basket when they experience a budget increase. I use the variation in the monthly household budget coming from the exogenous variation in the winter temperature that directly affects the heating bills. I show that in response to a higher budget available the expenditure share on healthy food does not increase. I find that households increase the share of expenditure on fruits, but they purchase fruit products with a higher amount of sugar. My findings suggest that there are important trade-offs in policies that subsidize food expenditure because these policies allow low-income households to purchase more of the healthy as well as the unhealthy food products.
Also on the job market, from Northwestern, here is Mara P. Squicciarini, whose job market paper argues that Catholic education held back economic growth in 19th century France. She also co-edited a book The Economics of Chocolate.
Here is the link to video, podcast, and transcript. The Q&A segment was led by guests Ezra Klein, Megan McArdle, Mark Miller (Coyote Cafe), and Eva Summer. Fuchsia speaks in perfect British sentences and she always had an answer ready, with charm and extreme intelligence. Here is one excerpt:
COWEN: Three dishes one absolutely has to try are what?
DUNLOP: In Shanghai?
COWEN: In Shanghai. The city, not the region.
DUNLOP: I think you should have hong shao rou, red braised pork. Real home cooking. Delicious combination of soy sauce, rice wine, and sugar, and one of the favorite dishes.
I would recommend some Shanghainese wontons in soup stuffed with shepherd’s purse, which is a wild variety of the brassicas, and pork, just to show you the lighter, gentler side of Shanghainese cooking.
Then, perhaps, if we’re talking Shanghai, you might one to have one of these dishes that says something about Shanghai as being a mixing pot of different cultures.
There’s a very nice crab meat and potato and tomato soup served in some of my favorite Shanghainese restaurants. Which seems a little bit of a fusion with some European influences, the way they use potato and tomato in that soup with local seafood.
COWEN: As you know, the Michelin Guide recently has covered Shanghai, given some restaurants three, two, one star. There’s cheap places you can go. Conceptually, do they understand the food of Shanghai? To the extent they don’t, what are they missing?
DUNLOP: If you look at the restaurants they’ve selected, there’s a bit of a Cantonese bias. They do have some Shanghainese restaurants, but one thing that’s very conspicuous, there are some notable, some of the best Shanghainese local restaurants, which are missing from that list, in my opinion.
The reason is, I think, the methodology of Western food inspectors, which is they tend to go as individuals or small groups. Of course in many Chinese restaurants where you eat family style, to make the most of the restaurant, you have to eat as we’re doing now with a large group and a table full of dishes.
We cover much more, including her favorite parts of China, whether offal is an inferior good, whether one can acquire a taste for sea cucumber, what she thinks of Leonard Cohen, Dream of the Red Chamber, how newbies should approach Chinese food, what top Sichuan chefs thought of their trip to French Laundry, whether milk is overrated, whether Americans have done anything worthwhile with Chinese food, and her favorite Chinese movie.
Here is a short video excerpt from the Sichuan peppercorn tasting segment, namely what makes the very best peppercorns so good compared to the lesser peppercorns.
Here you can order Fuchsia’s new and excellent book The Land of Fish and Rice.
The NYTimes has an excellent feature on genetically modified crops, written by Danny Hakim joined by Karl Russell on data. The usual story is about a battle between fears of contamination on one side and the potential of increased yields on the other but the Times story is about how genetically modified crops have failed to increase yields or reduce pesticide use. This has been discussed in the scientific literature for a few years (e.g. here) and Tom Philpott at Mother Jones has covered the story earlier but the Times story really brings it home in a dramatic way. The graphics are especially good.
Here’s one graph showing corn crop yields in the United States, which uses GMOs, and Western Europe which does not. See the difference?
Addendum: Some good further discussion here, h/t ant1900 in the comments.
The case set off morbid curiosity and made national headlines after Ms. Wongso was arrested in late January, three weeks after she and Ms. Salihin, both graphic designers, met with another friend at Olivier, the cafe, inside Indonesia’s largest upscale shopping mall.
Intrigued residents have flocked to the restaurant to sit in the booth where Ms. Salihin was poisoned, and to order the iced Vietnamese coffee that was the last thing she drank. The restaurant regularly runs out of the brew.
Here is the full NYT story. Can you use this as a classroom example of how the demand curve shifts out? And here is another way to firm up demand (NYT): “They have connections to more money than any of the galleries anyway…” — get the picture? The article is interesting throughout.
They cost $11 a piece and come in boxes of 5:
In an attempt to create a special snack to go with their high quality beer, Sweetish brewery St. Erik’s has created the world’s most expensive potato chips.
Apparently, St. Erik’s didn’t think Lays or Pringles chips were good enough to pair with their ale, so they decided to create their own exclusive snack and price it accordingly. “St. Erik’s Brewery is one of Sweden’s leading microbreweries and we’re passionate about the craftsmanship that goes into our beer. At the same time, we felt that we were missing a snack of the same status to serve with it,” brand manager Marcus Friari said in a statement. “A first-class beer deserves a first-class snack, and this is why we made a major effort to produce the world’s most exclusive potato chips. We’re incredibly proud to be able to present such a crispy outcome.”
The luxurious black box designed by St. Erik’s contains just five individual potato chips, each made by hand by a chef, using five special Nordic ingredients – Matsutake mushroom picked from pine forests in northern Sweden, truffle seaweed from the waters around the Faroe Islands, Crown Dill hand-picked on the Bjäre Peninsula, Leksand Onion grown on the outskirt of the small Swedish town of Leksand and India Pale Ale Wort, the same kind used to make St. Erik’s Pale Ale beer.
The potatoes themselves, are also special. They apparently come “from the potato hillside in Ammarnäs, a steep, stony slope in a south-facing location where almond potatoes are cultivated in very limited numbers. The slope is difficult for modern agricultural machines to access, which means that all potatoes are planted and harvested by hand.”
The first batch sold out almost immediately, and it is unclear when more will be produced.
I’ll be interviewing Mark soon, at a private venue, no public event, but for eventual release in the Conversations with Tyler series. Here is a short bio of Mark. He is credited as being the founder of modern Southwestern cuisine, and he was the driving force behind Coyote Cafe in Santa Fe and Red Sage in Washington, D.C. He has written numerous books on food, including the very best books on chilies. He is a supertaster, and more generally one of the world’s great food minds and a truly curious and generous soul. He also has a background in anthropology, cooked for Chez Panisse in its early days, and is one of the best-traveled people I know. Do you want to know what is/was special about chiles in Syria, or how many varieties of soy sauce you can find in one part of Hokkaido? Mark is the guy to ask.
So what should I ask him?
Kevin Grier lets loose at Cherokee Gothic:
People! Check out this quote,
“Michael Gapen, chief U.S. economist at Barclays Plc in New York, said Fischer’s comments “reflect an ongoing divergence of opinion” at the central bank. Fischer “doesn’t see much room for running the economy hot” while Yellen’s views “seem to provide a wide-open door to do that. You have a chair and a vice chair who see policy differently right now,” he said.”
After the events of the great recession, it’s just amazing to me that people think the economy is a steak, the Fed is a precision sous-vide machine, and all we have to decide is medium-rare or well-done.
For the millionth or so time, the models implying the Fed can do this, completely and utterly failed during the great recession. There is also evidence that a large part of the good outcomes credited to the Fed during the great moderation were actually due to exogenous forces (i.e. good luck).
Neither the Fed nor the President “runs” the economy. There is no stable, exploitable Phillips Curve / sous vide machine that lets us cook at a certain temperature.
This Fed worship is more religious than scientific. The past 10 years should be enough to convince anyone with an open mind that the Fed’s power over the economy is quite limited and tenuous.
But I guess it’s comforting to think that the little old lady behind the curtain can fix things for us.
She can’t, Stan Fischer can’t, Bernanke couldn’t. Maybe the sous vide machine is unplugged?
Yup, whatever your prior was, after the events of the Great Recession, you should surely downgrade your belief that Fed has a lot of control over the economy and yet I see a resurgence of this view despite it being at all odds with the evidence.