This Is Not a Book Review (Modernist Cuisine: The Art and Science of Cooking)

Recently, I’ve been hearing a lot about Modernist Cuisine by Nathan Myhrvold, Chris Young, and Maxime Bilet. It sounds like a really interesting book, combining food science, photography, and recipes. In a radio interview, Myhrvold described new techniques for cooking classic dishes, like hamburgers (sous vide to cook the meat, then a liquid nitrogen dip to freeze the outer layer, then a final deep fry to form a crust without overcooking the chilled burger) and brisket (smoke, sous vide, liquid nitrogen, then deep fry). I began to wonder — why hadn’t I heard of deep-fried burgers before? Doesn’t that seem like something that would be popular at county fairs? And how would the sous vide + liquid nitrogen + deep fry technique work on other classics, like chocolate cake or Caesar salad?
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Exciting Developments in Walmart’s Partnership With DHS

Pie chart showing types of suspicious activity reported via "if you see something, say something" at Walmart

To: Walmart Store Managers
From: Walmart Executive Leadership
Subject: Exciting Developments in our Partnership with DHS

Dear Store Managers,

As you know, Walmart has partnered with the Department of Homeland Security (DHS) in their “If You See Something, Say Something” campaign. So far, this partnership has been a resounding success: our customers have reported a steady stream of suspicious incidents to you, you’ve passed that information on to DHS, and DHS has verified that the information we provide to them meets the same quality standards as the merchandise we sell to our customers.
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