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Speed Surf Archive

May 22, 2013
Eating
Why it’s so satisfying

Scientists are learning to enhance our enjoyment of food by analysing exactly how we experience it. So how do they deconstruct the multisensory interplay involved?

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/apr/23/what-makes-eating-so-satisfying
May 22, 2013
Decanting wine
Yay, nay and when

Decanters may seem like superfluous (not to mention pricey) wine accessories that are more about pomp and ceremony than actual utility, but decanters do, in fact, serve a technical purpose that can alter a wine considerably and make your wine drinking experience more enjoyable.

http://www.huffingtonpost.com/Menuism/the-dish-on-decanting_b_1625760.html
May 22, 2013
Bizarre Bites
Eating the whole cow and more

Ever eat a whole alligator? Zagat editor James Mulcahy and a crew of diners did at Chicago's Frontier, which offers a number of whole animals as part of its large-format feast series. In this Bizarre Bites segment a crucial question gets answered: does it really taste like chicken?

May 21, 2013
Who’s using search apps?
The affluent, that’s who

Mobile is responsible for an increasing share of traffic to local search apps—like Citysearch, YellowPages.com and Yelp—as users turn to the app directories for on-the-go information. Research from the Local Search Association and comScore found that in December 2012, the share of traffic to these sites from mobile phones and tablets quadrupled over the previous year.

http://www.emarketer.com/Article/Affluents-Drive-Local-Search-App-Use/1009885
May 21, 2013
Listening to Customers and More
The May/June issue of “Restaurant Briefing”

As restaurateurs are keenly aware, delivering an experience that makes customers want to return – and recommend to others – will determine their success.

http://restaurantbriefing.com/wp-content/uploads/2013/03/MayJune2013.pdf
May 21, 2013
Taking food photos
What’s your excuse?

Sure people who photograph everything they eat can be annoying, but are they also mentally ill? According to a Canadian mental health expert, taking lots of pictures of food can indicate health or mental problems.

http://eater.com/archives/2013/05/09/expert-photographing-food-may-be-sign-of-mental-illness.php
May 20, 2013
“All Natural”
What it means—and what it doesn’t

“All Natural” has become one of the most used on-pack food and beverage claims, and many marketers covet it as one of the most valuable. The question before us: “Is it about to become invisible?” By invisible, we mean meaningless to shoppers.

http://www.thefoodjournal.com/articles/natural.html
May 20, 2013
Oh, yum
Green Tea Truffles

We don't often call on white chocolate, but when we do, we've got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder.

http://www.epicurious.com/recipes/food/views/Green-Tea-Truffles-51162200?mbid=rotdNL&spMailingID=5473334&spUserID=MzI4NjQ2NzY2MDQS1&spJobID=319601084&spReportId=MzE5NjAxMDg0S0
May 20, 2013
$325,000 for a burger?
Yes, when it’s create “in vitro”

As a gastronomic delicacy, the five-ounce hamburger that Mark Post has painstakingly created here surely will not turn any heads. But Dr. Post is hoping that it will change some minds.

http://www.nytimes.com/2013/05/14/science/engineering-the-325000-in-vitro-burger.html?_r=0
May 17, 2013
TGIF
The weather’s warming up: Mix up a Michelada

The michelada, one of the most popular drinks in Mexico, is a beer-based cocktail made with lime, hot sauce, Worcestershire, and often tomato (or Clamato) juice, all served over ice in a glass with a salted rim. There are dozens of riffs on this base, which depend not only on which part of the country you're in, but also who's serving it.

http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/05/michelada-clamato-recipe.html
May 17, 2013
You know who the Beard award winners are
Now, where do they eat?

The James Beard Foundation Awards, aka the Oscars of Food, will be handed out on May 6 at Lincoln Center’s Avery Fisher Hall in New York City. We asked the nominees where they would take a visiting chef to eat in their own cities.

http://us1.campaign-archive.com/?u=5d7b41aabc09f284053285ce4&id=a2fa7df531
May 17, 2013
Genetically engineered salmon
Here’s where it stands

More than 1.8 million people submitted comments on April 26 objecting to the approval of genetically engineered salmon by the Food and Drug Administration (FDA).

http://www.progressivegrocer.com/top-stories/headlines/meat-seafood/id38972/nearly-2-million-oppose-ge-salmon/?icid=homepage
May 17, 2013
Fugu, super-hot chilis and more
Why people like dangerous food

Physical and emotional discomfort. Hospitalization. Asphyxiation that can lead to death. No, we’re not talking about the symptoms of some mysterious foodborne illness here, but rather the potential consequences of voluntarily eating some common, and often popular, foods. With these possible side effects widely documented, what is it exactly that causes people to not only include these foods in their diets but to go out of their ways to find them? Let’s take a look at some of the most dangerous foods thrill-seekers can't stay away from.

http://www.foodrepublic.com/2013/04/24/why-do-people-love-eating-dangerous-foods
May 16, 2013
Bar None Drinks
A prodigious source for cocktail ideas

Bar None is one of the oldest mixed drink sites on the 'net. If you're looking for a cocktail or shooter, we probably have the drink recipe here. Other features that we're proud of include active bartending and barhopper forums, drink recipe tips, a home bar section, and a wide assortment of drinking games.

http://www.barnonedrinks.com/
May 16, 2013
Healthy dining
The next big thing in fast food

In a recent issue of The New York Times magazine, Mark Bittman argued that it's high time the U.S. had more "improved fast food" chains.

http://www.businessinsider.com/healthy-fast-food-on-the-rise-2013-5
May 16, 2013
Applebee’s Talent Management Systems
A webinar

What’s the real cost of managing your hourly workforce? If you’re one of the three out of five U.S. businesses using multiple systems, the answer is “too much.”

http://www.retailcustomerexperience.com/whitepapers/5415/Webinar-How-Applebee-s-Consolidated-Their-Talent-Management-Systems-to-Increase-Efficiency-and-Their-Bottom-Line
May 15, 2013
“Standing Guard for the Sturgeon”
A unique conservation program in Wisconsin

Jim Van Eperen came prepared for his overnight shift last week as a volunteer "Sturgeon Guard" protecting the ancient fish from poachers during their frenzied annual spawning season.

http://online.wsj.com/article/SB10001424127887324582004578461092539443964.html?mod=rss_mobile_uber_feed
May 15, 2013
If you’re headed to Rome (or just love the Eternal City)
Check out this opinionated food blog
http://www.parlafood.com/
May 15, 2013
Imbibe magazine
Great drink recipes and more

Imbibe is the ultimate guide to liquid culture. In every issue of the magazine and on the website, you’ll find the best drink recipes, reviews, destinations and profiles—everything you need to know about the people, places, flavors and cultures of drinks. From wine, spirits and beer to coffee, tea and everything in between, Imbibe celebrates your world in a glass. Click here to see what the buzz is about.

http://imbibemagazine.com/
May 14, 2013
And finally
Behind the scenes in Chipotle’s test kitchen

Chipotle just launched a new line of custom-made margaritas that they'll be shaking up in stores around the country starting this week, and we got a look behind the curtain to see how these drinks were developed. We stopped by their NYC test kitchen to try out the new cocktail and see how it translates to the stores. Check it out to see the behind-the-scenes secrets, and subscribe to our YouTube page for more cool food and restaurant videos.

http://blog.zagat.com/2013/05/video-behind-scenes-at-chipotles-test.html

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