Sausage Linkage for 2013-05-23
- Congress gets something right: Cured Meats policy change means delicious Italian meats are on the way http://t.co/h70lRjFANl @FastCoExist ->
- The Banksy-inspired Coke "ad" that could destroy all other products, especially Coke. (via @Upworthy) http://t.co/85X1YbAr58 ->
Sausage Linkage for 2013-05-21
- Where's The Beef From?: U.S. Regulators To Propose New Meat Label Requirements via @consumerist http://t.co/JN1QKH6dS4 in reply to consumerist ->
- Pork Producers Root Out Market Niche With Berkshire Pigs via @nprnews http://t.co/dFd1ZTagmC ->
- On quitting the Voice, @tejalrao "horrified" by @robertsietsema's firing & "shocked" by search for replacements: http://t.co/j2laNYeHSh ->
- The hits keep coming: @GrubStreetNY is shuttering all its non-NYC sites. http://t.co/gMOFJa8e6D h/t @jonkauffman ->
Sausage Linkage for 2013-05-20
- All @slate is saying is give Spam a chance http://t.co/uO4M8WRYSF ->
- A MUST ATTEND event: Hack//Meat in SF. We might have to make the trip for this one. @foodtechconnect #hackmeat http://t.co/b9hec0qg6l ->
Sausage Linkage for 2013-05-13
- More in-vitro meat news: "Engineering the $325,00 Burger" from @NYTimes http://t.co/ob9blPsP8q ->
- we can think of a few reasons RT @consumerist: Taco Bell Asks "Why Not?" Tests Waffle-Shelled Taco http://t.co/rPe0TBbgRU ->
- How much for the soul of a Yelper? Not very much [@eaterla] http://t.co/7voj4e3YEO ->
- Is @GwynethPaltrow going bangers and avocado in London? opening Cali pop-up there [@Zagat] http://t.co/NxANra3jGE ->
Sausage Linkage for 2013-05-02
- Geeky, but a pretty fascinating look at the meaning behind cattle brands: Decoding the Range http://t.co/TGhOTGr0K4 via @SmithsonianMag ->
- No, You Still Can't Bring Salami Home From Italy. [@thedailymeal] http://t.co/ujPCaw6wvF ->
Sausage Linkage for 2013-05-01
- You know how you can tell Dr. Hurd is lying about bacteria on ground turkey? His lips are moving. [@bestfoodfacts] http://t.co/pjvaov2dpN ->
- Some awesome Ash artwork by @sirmitchell from his new show: "You bastards… you dirty bastards!" http://t.co/0973TG5Ufe ->
- Is this spank-worthy? @harpersbazaarus March 2012 Gwyneth cover just won Fashion Cover of the Year @ASME1963 [via @adweekemma] ->
- How the salami is made. A step-by-step guide via @cdeihl http://t.co/b5Y16CrWYQ ->
- Least we forget, 90% of ground turkey contains indestructible bacteria [@LAWeeklyFood] http://t.co/TQL3fISTKd ->
Sausage Linkage for 2013-04-23
- Ever been lighting your charcoal grill and thought, "I could really use a $50 hairdryer right now"? Kickstarter has your solution:… ->
- A visual guide to the best ball park franks around the big leagues [@HuffPostTaste] http://t.co/mrSZgL0fOb ->
Sausage Linkage for 2013-04-11
- WATCH: Ever wish you were an Asian child in a supermarket? @davidchang shows what it's like [@TheBraiser] http://t.co/UQcJlKEjCA ->
- Secret menuness @boccalone: The Mortadella Dog, w house-made pickles & mustard, isn't on the menu but can be yours for the asking (and $7). ->
Sausage Linkage for 2013-04-05
- All your cuts of meat are getting new names. Fuck it. http://t.co/Z8Lz1Ky5nW ->
- An interview with a penis-shaped macaroon [@SFist] http://t.co/LpDPR4S92k ->
- But @OzerskyTV calls his baloney by its first name. http://t.co/C7XfjlPjvM ->
Sausage Linkage for 2013-04-04
- Diner’s Journal Blog has some prop tips for food photogs [@nytimesfood] http://t.co/4h9qqgKzD1 ->
- Actual female chef (@dirtcandy) weighs in on @ericripert‘s debate on female chefs [@TheBraiser] http://t.co/FCpuQ8NZcd ->
- DjFinesseNYC B.I.G. over Premier via soundcloud http://t.co/ln8LymIVRX ->
Sausage Linkage for 04-03
- Is GMO labeling really necessary? Experts will duke it out in NYC: [@ediblemanhattan] http://t.co/vB3CLioZZI ->
- Phew RT @mikeodea: don’t worry: VT Farmer is building a sailboat to bring produce to NYC. [@gothamist] http://t.co/Q10VP1ufIT ->
- GIF love for @FattyCueNY‘s smoked brisket sandwich from @ComplexMag http://t.co/gbQ824GlZy ->
- What can you do with a fresh ham and a very sharp knive? @ruhlman and @butcherlarder Rob Levitt have your back. http://t.co/pbyq7J21Fb ->
- The World’s Worst Restaurant Customers have been uncovered by @grubstreetny (spoiler: It’s a vegan couple from NJ) http://t.co/Xp4PUvdJ0K ->
Sausage Linkage for 2013-04-02
- We just don’t get the parens in the title on this @foodrepublic story http://t.co/GdwnYlWEo7 ->
- Masculinity expert @ThomasPageMcBee went to a real sausage feast for @vice http://t.co/hRJucdgQD9 ->
- How Wall Street made food a commodity [@CivilEats] http://t.co/fcd2GZ0NQE ->
- From Pets To Plates: Why More People Are Eating Guinea Pigs [@NPR]
http://t.co/majZsePO5t -> - Bacon wine might not be a real thing, but @tabletograve has a plausible way to make it anyway http://t.co/z8jkNSgWrb ->
- Belcampo Meat aims to bring sustainability to scale [@CarolynJung] http://t.co/dgVRqnR7m3 ->
- America’s Best Cured Meats [per @fandw] http://t.co/tYtS8Fhq06 ->
- More abuse for Gwyneth’s quack-science cookbook [@juliaoftoronto] http://t.co/0tbILxns09 ->
- Way to take the blame RT @GaelGreene: the first usage of “foodie” was in What’s Nouvelle NYMag 6/2/80 my review of Restaurant d’Olympe. ->
Yep, Somebody Put Bacon in Wine
Check for this one next time you are in the local wine shop — and then smash every bottle you see, so no human ever has to suffer the humiliation of actually drinking it.
We begged you to stop bacon in everything. We pleaded. We said enough. We said the bacon explosion was gross enough. We said stop making other things out of bacon, like this bust of Kevin Bacon made from bacon. We said the candy and gum and toothpaste was enough. We said the vodka made us want to swear off drinking.
But you didn’t listen. You put bacon in wine.
Men at Twerk: A time-lapse video of a hunter butchering his deer
This grotesquely beautiful video by photographer Wesley Rose does not shy away from nor glorify its subject matter, a hunter skinning and breaking down his kill. Rose shot about an hour and forty minutes of footage and compressed it to the one minute and thirty you can watch below, with a soundtrack that can just as easily be twerked to as butchered to. It’s certainly stylized, and the black and white probably goes a ways toward making it less gruesome than it otherwise would have been, but as the title, “Dinner.” suggests, this is a visual exploration of the process of a wild animal becoming just that, dinner.
Dinner. from Wesley Rose on Vimeo.
Makin’ Bacon: Tom Mylan Works Some Magic
The shear grace and beauty with which Tom Mylan breaks down half a hog is something to behold.
