Looking for a nice long-form article to read this weekend? We recommend you head over to BuzzFeeᴅ and check out this feature on the history of MSG—the much and unfairly maligned naturally occurring ingredient in so many of our favorite foods.
How do you learn to cook a steak? Some people might say "attempt to cook a steak." Those people are living in the past! What you should do is rig a system of wires and pulleys and augmented reality cameras and projectors so you can toss and turn a digital projection of a steak and onions with a digital projection of a spatula while feeling simulated resistance that mimics the weight of a steak. Duh. Video after the jump.
Modern kitchens already contain multitudes of cooking-related gadgets, from iPads slicked with EVOO to excellet multitasking tools. But it would be nice if the appliances themselves helped you cook, letting you know it's time to stir the risotto, that you should add salt to your soup or how to debone a chicken.
Isn't it a pain when you forget to stir your soup and it scorches? Or when you're trying to play Madden whilst hungry, but you need both hands on the controller? Ben Heckendorn, game device modder extraordinaire, came up with some solutions. Watch the videos past the jump.
The beauty and promise of 3-D printing is really all tied to the end-user experience--if you can think of something, you can have it made specifically the way you want it to suit any specific need. And as NYU grad student Marko Manriquez says, “sometimes you really need a burrito.” Enter Burritobot, which is exactly what it sounds like.
You've built your own carbonator; now start mineralizing
By Peter SmithPosted 06.15.2012 at 3:38 pm 3 Comments
The mineral composition of water varies subtly, almost imperceptibly, from place to place. Variation in bedrock makes the effervescent springs at Vergeze, France, where Hannibal allegedly found a refreshing drink after crossing the Alps, different from the sulfuric liquid bubbling up out of the ground at Saratoga Springs, New York. Sulfates near Burton, England impart a distinctive minerality to the region’s pale ales. And connoisseurs pay top dollar for these differences.
Tacos are the best. Broken taco shells from the box (if I am too lazy to fry up some fresh ones) are not the best. Taco shells must be handled with care, from beginning to end.
This machine, one of many interesting food production machines from a California company called Heat and Control, toasts tortillas, fries them, folds them and pushes them down a conveyor belt with gentle robotic precision. Finally, humans nudge them together into a neat stack for secure packaging.