This video suggests you can improve your French Press coffee-making technique by steeping, stirring, and then scooping coffee grounds before you plunge.
FEATURED EVENT "Pressure Cooker"
This new documentary film, showing from May 27 through June 4 at The IFC Center (323 Sixth Avenue), follows three seniors at Philadelphia’s Frankford High School as they train to become chefs under the stern tutelage of Wilma Stephenson, "a legend in the school system" for her "blunt boot-camp method of teaching Culinary Arts." The directors of the film will be on hand for a number of the film's screenings, and they will be joined by Stephenson and Chef Eric Ripert for a Q&A on Saturday, May 30th (details).
AGENDA AFIELD Bourdain and Batali
Anthony Bourdain and Mario Batali, alleged "bad boys of cuisine," will discuss the world of restaurants, chefs, and cooking at Seattle's Paramount Theatre on Saturday, May 30th (details).
Eater SF has posted a photo revealing the visage of heretofore anonymous San Francisco Chronicle restaurant critic Michael Bauer.
A new exhibition in Bangkok celebrates the "adaptive" design innovations of Thai street food vendors.
A UK Court of Appeal decided once and for all last week that Pringles are "crisps" (what the British call chips) and are subject to the 15% Value Added Tax (VAT). To be taxed, a snack product "must be wholly, or substantially wholly, made from the potato."
The ruling was a defeat for Proctor & Gamble, which owns the Pringles brand. Oddly enough, Proctor & Gamble's lawyers insisted that Pringles were not crisps, arguing that they are distinguished by their uniform color and shape "not found in nature."
That view was upheld in a trial last year in which a judge ruled that Pringles were not "made from the potato" (potatoes only make up 42% of Pringles' ingredients).
But, the Court of Appeal judges overruled that decision, finding that Pringles had “more than enough potato content” to be considered crisps, and therefore would be taxable going forward.
Robert Parker's influential wine magazine Wine Advocate purports to enforce strict ethical standards, but two of its reviewers were recently found to have accepted free trips.
We're living in a "lifting the veil" moment.
From getting a grip on how we arrived at this global financial crisis to revelations about the Bush administration's legal wrangling to allow waterboarding at Guantanamo Bay, not to mention calls for further investigations (and prosecutions), the veil is being lifted everywhere.
There's a lot of talk about "lifting the veil" in the new documentary film Food Inc. Here, the filmmakers want to reveal to the audience how industrial food makes it from the farm to your table and show audiences the stark difference between the idealized images of farming on food packing and the serious problems of modern industrial food production, ranging from ethical issues in the treatment of animals to fair labor practices, food safety crises, and the increasing health problems due to change in diets towards carbohydrates influenced by the business of food.
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