Friday News Chum: Bad Food, Drive by Wire, Flying Saucers, Newsweek, and Maps

Well, it’s Friday*, and you know that that means… time to clear out the links. This has been a quiet week for news, other than the debate (and I’m a bit disappointed that no one has commented on my debate post that addressed what I wished the candidates would have said — I know, it was probably “TL;DR”, but still…). Still, I was able to find a few articles of miscellaneous interest:
(*: I know, it’s not lunch, but it’s a vacation day… so deal)

  • What’s For Dinner. An interesting blog in the LA Weekly takes a look at the Top 5 Things Restaurants Should Never Serve. These are not trends that have worn out their welcome. They are things that should never have happened in the first place. Number 1 on the list: Truffle Oil on Food. Quoth the article:

    “It has an acrid flavor that tastes like a synthetic, ramped-up version of the real thing and also kind of like someone poured mushroomy chemical all over your food. It’s a cop-out of the highest order as well: a way to make food seem sexy without actually doing anything to that food to make it taste better. It’s the fake boobs of food.”

  • Drive By Wire. One of the advances in airplane technology that had many people scared a few years ago was fly-by-wire. This was why many people would never fly Airbus at later model Boeing. Basically, fly-by-wire removes the physical connection between the driver and the wheels. Well, folks, it is coming to cars. According to an article on Nissan moving to driverless cars, they have developed two new technologies. The first is a system that will automatically steer the car away from another vehicle or a pedestrian crossing into its path if it detects the driver’s failure to do so. The car uses sensors not only to see the incoming object, but also to make sure the lane your car will swerve into is clear. That capability isn’t ready for prime-time yet. The other system. Quoth the article:

    “To give the autonomous steering system complete and immediate control of the car’s steering, the mechanical linkage between the steering wheel itself and the front wheels needed to be removed and replaced with an all-electric system. This setup reads your inputs via the steering wheel and transmits them to the front wheels electronically, thus making the steering more immediate to your commands. Essentially, the only connection between your hands and the front wheels are wires and computers (don’t worry, Nissan says the system has plenty of redundancies built in).”

  • Mars Attacks. Now, I found it funny that this article was on Fox News, home of paranoid conspiracy theories and paranoid conspirators.  Basically, a government report has been unearthed that shows the US government attempted to build flying saucers. Well, actually, they contracted with the Canadians to build them, and they weren’t flying saucers but VTOL (vertical takeoff and landing) devices, but they looked like flying saucers. Specifically, the disk-shaped craft (complete with an ejector seat and “ram jet” power) was designed to reach a top speed of Mach 4 and reach a ceiling of more than 100,000 feet, according to the “Project 1794, Final Development Summary Report”, dated 1956. The reported noted that the device didn’t work as hoped, wobbling uncontrollably (and you know that the US goverment just hated the Wobblies). Of course, Fox News just had to note:

    “After all, the Air Force dubbed it Project 1794 — rearrange those numbers and you’ll get 1947, the year of the Roswell incident.”

  • The End of an Era. Yesterday, the news was abuzz with the fact that Newsweek was ending its run as a printed magazine. This makes me a bit sad. I started subscribing to Newsweek back when I was in high school (as my dad subscribed to Time), and I maintained the subscription until two years ago. At that point, I dropped the subscription in favor of my Time subscription, because Newsweek had gone from being a weekly newsmagazine to a collection of in-depth, dated articles. So, although sad, I’m not surprised at all. Newsweek isn’t what it once was. LA Observed opines that Newsweek should have just been put out of its misery, quoting a Reuters article:

    “Instead, Newsweek is going to have to suffer a painful and lingering death. There’s no way that first-rate journalists are going to have any particular desire to write for this doomed and little-read publication, especially if their work is stuck behind a paywall. At the margin, it will certainly be better to work for the Beast than for Newsweek: the supposedly “premium” arm will in reality be the bit which smells like old age and irrelevance. It’s not going to work. So, really. Why even bother?”

  • Maps. I Must Have Maps. It appears that a large cache of folding and wall maps have just been donated to the LA Library. We’re talking on the order of tens of thousands of maps, if not more. The detailed article on the find describes some of what was there: There’s a 1956 pictorial map of Lubbock, Texas. A 1942 Jack Renie Street Guide of Los Angeles. Four of the first Thomas Bros. guides from 1946. An atlas-sized 1918 National Map Co.’s “Official Paved Road” guide to the United States.  The acquisition will give the city library one of the country’s top five library map archives, behind the Library of Congress and public libraries in New York, Philadelphia and Boston. Cataloging and organizing the maps will take as long as a year. The collection will take up about 600 feet of shelving. Here’s a description of what they found when they stepped into the house:

    “Stashed everywhere in the 948-square-foot tear-down were maps. Tens of thousands of maps. Fold-out street maps were stuffed in file cabinets, crammed into cardboard boxes, lined up on closet shelves and jammed into old dairy crates. Wall-size roll-up maps once familiar to schoolchildren were stacked in corners. Old globes were lined in rows atop bookshelves also filled with maps and atlases. A giant plastic topographical map of the United States covered a bathroom wall and bookcases displaying Thomas Bros. map books and other street guides lined a small den. […] Volunteer Peter Hauge was startled when he moved an old stereo. “Look at this!” he shouted. “He gutted the insides of the stereo of its electronic components and used the box to store more street maps. The front of the stereo still has the knobs.” After that, Hauge said he made a point to inspect the home’s washer and dryer and its refrigerator and oven for more stored maps, but found none.”

Music: Abbey Road (The Beatles): “Something”

 

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A One-Two Punch

Today’s a busy day, so here’s a quick one-two punch over lunch:

 

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Three Twos

As you know, when I post my lunchtime news chum, I like to do things in threes. I thought I had no such luck, but then I realized I had three groupatwos:

Music: Hotcakes (Carly Simon): Older Sister

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Food News to Chew On

This week’s Orange County Register Fast Food column has had a number of interesting posts:

  • One article had to do with the upcoming makeovers at Chevy’s and El Torito. What I found of interest here what how each specific brand is being positioned–this is really useful information. El Torito dishes are innovative Latin-inspired dishes, focusing on made-from-scratch dishes with layers of flavor profiles. Chevy’s is focusing on Tex-Mex casual. Acapulco is focusing on traditional Mexican cuisine.
  • Another was a birthday announcement: Taco Bell is turning 50. Not the greatest — in terms of either authenticity or quality — but it is popular and for many introduced the notion of Mexicanish fast food. In other news, that minx Wendy dethroned the creepy King of Burgers.
  • Lastly, the OCR has a nice summary of the 10 fastest growing fast food chains. Number 1: Five Guys. Number 2: Chipolte. Number 3: Jimmy John’s.

 

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Dining in Los Angeles: Yoshinoya, Sushi and Pastrami, and Hamburgers

Tonight, I decided to try the new Five Guys Burgers that opened up in Northridge. In short: I’m not impressed. Both Erin and I had “Little Cheeseburgers” (which are singles, although they don’t make that clear). We couldn’t have the fries, as they are cooked in peanut oil. Don’t go there if you have trouble with peanuts—they also serve peanuts in the shell. Anyway, I had my burger with onions and tomatos, and the onions where chopped and few and far between, whereas at In-N-Out, I get nice slices of onion. The burger itself was about the same, but just didn’t have the same flavor. Erin had the grilled onions (which she said were good), but they don’t do a lettuce wrap, as their lettuce is chopped, not whole leaf. They are also twice the price of In-N-Out. On the whole, we decided the we prefer In-N-Out, but that there are places we prefer above even In-N-Out: Steak and Shake in the midwest, Burgerville in Portland, and our local favorite, the Habit.

Speaking of burgers, Eater LA is reporting that the Hamburger Hamlet on Sunset will shutter on December 19. I grew up eating at the Hamlet: first the one in West LA on Sepulveda, then the one in Brentwood at Darlington and San Vicente, and then the one in Westwood. Now all that is left, at least in Southern California (there are two in VA) are in Pasadena and Sherman Oaks… and their menu isn’t the menu of yore.

Now, another interesting burger place is Kings Burger on Reseda in Northridge. Kings, which used to be a Carls Jr many many years ago, has all sorts of interesting burgers on their menu, such as Pastrami Burgers. But what they are known for is… their sushi. Yup. They just got written up in the LA Times because of the excellence of their sushi and the unique items on their menu. Perhaps you want truffles shaved onto wild-caught yellowtail sashimi or kanpachi nigiri splashed with black caviar. You can get it there. How about Seared pepper-encrusted tuna slices surround a salad of Granny Smith apple and arugula heightened with the merest splash of balsamic vinaigrette. Tender octopus under a scattering of crunchy tobiko caviar and cilantro comes in a sweet-spicy emulsion. Barely seared slices of Cajun-spiced tuna splayed out around a little mound of still-warm sautéed spinach and enoki mushrooms are drizzled with a creamy peppery sauce. All this, and you can still get that Pastrami Burger if you want. The chef is Jun Y. Cha, an alum of Katana and other sushi havens.

Lastly, speaking of oriental food and fast food, the OC Register has an article about changes in the chicken bowl at Yoshinoya. Evidently, these changes are for the worse. The meat, is not cut into the neat strips, but kind of hacked up into random chunks. The skin exists in scraps and is otherwise detached from the meat. The veggies, which are no longer in gloppy gravy, are mixed up with the poultry. This lead the OC reviewer to give it a thumbs down. As for me, it sounds like an intriguing change, and certainly healthier than the beef bowl.

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Something to Chew On

I call my link posts “news chum” because I want them to be like chum in the water, drawing out commentors to fresh meat. Now, with that fresh in your mind, here’s some lunch-time news chum related to food, plus some other stuff to chew on…

  • Rethinking the Package. Everyday, when I get my salad for lunch, I make my own dressing: olive oil, balsamic vinegar, and mustard. Our cafeteria used to have squeeze bottles of mustard, but now only has those impossible to open packets. That may change. Heinz is redesigning the condiment packaging (specifically, for ketchup) to move from the squeeze packet to (a) something that holds more (3 x more), and (b) something that can be used to dip. Looking at the picture of the new packaging, I think this will be quite an improvement. Wendy’s will be introducing them later this year and they’re in the testing stage at McDonald’s and Burger King.
  • Rethinking the Burger. Burgers have also been in the news. Wendy’s has just redesigned their burgers to try to improve sales. The new burger, Dave’s Hot and Juicy, has lots of little tweaks. They switched to whole-fat mayonnaise, nixed the mustard, and cut down on the pickles and onions, all to emphasize the flavor of the beef. They switched to red onions and crinkled pickles. They also started storing the cheese at higher temperatures so it would melt better, a change that required federal approval. It also features extra cheese, a thicker beef patty, and a toasted buttered bun. Many suggestions sounded good but didn’t ring true with tasters. They tried green-leaf lettuce, but people preferred to keep iceberg for its crunchiness. They thought about making the tomato slices thicker but decided they didn’t want to ask franchisees to buy new slicing equipment. They even tested a round burger, a trial that was practically anathema to a company that’s made its name on square burgers. Wendy’s ultimately did not go with the round shape, but changed the patty to a “natural square,” with wavy edges, because tasters said the straight edges looked processed. They also started packing the meat more loosely, trained grill cooks to press down on the patties two times instead of eight, and printed “Handle Like Eggs” on the boxes that the hamburger patties were shipped in so they wouldn’t get smashed. And Wendy’s researchers knew that customers wanted warmer and crunchier buns, so they decided that buttering them and then putting them through a toaster was the way to go.

    Not to be outdone, Carl’s Jr. has introduced what they call the “Steakhouse Burger”. It features a Black Angus beef patty, smothered with A.1. steak sauce, Swiss cheese and crumbled blue cheese, crispy onion strings and the standard lettuce, tomatoes and mayonnaise. Commercials will feature the “god of hamburgers.” Dubbed Hamblor, the deity is, in true Carl’s Jr. fashion, surrounded by skimpily dressed women.

  • Rethinking Theater Snacks. Are you a popcorn eater when you go to the movie theater? Some eat because they like fresh popcorn. Some eat out of habit. A recent survey showed that regular theatergoers at the same amount of popcorn, whether it was fresh or stale. Specifically, in a project conducted and funded by Duke University, researchers sent 98 people to a theater on the pretense they were participating in a study about what draws consumers to movies. They gave everyone boxes of popcorn. Some boxes had popcorn made an hour earlier; others had the week-old snack. People who rarely or only occasionally eat popcorn at movies stayed away from the stale sample, eating much more of the fresh snack. The moviegoers who always eat popcorn in the theater, however, were different. They ate the same amount, irrespective of whether it was fresh or stale.
  • Rethinking the Cafeteria. Major remodeling is coming to Clifton’s Brookdale in DTLA (that’s “downtown LA”, for those not in the know). The cafeteria is closing for a $3mil, 3-6 mo remodeling. Although the dining areas will retain their kitschy forest-theme, there will be a new kitchen (where equipment dated from 1915-1949), a new cafeteria line layout, upgraded plumbing and electrical, a new facade, as well as adding a small, tiki-themed bar in the basement and a third-floor speakeasy reached via a hidden entrance on the main floor.
  • Rethinking Fresh. I mentioned this one yesterday, but fear it got lost. Fast Company has a very nice article on how Whole Foods convinces you their food is uber-fresh. What looks like chalk signs from the farmers who just pulled up are actually mass-produced signs from a factory. Ice is everywhere, and vegetables are dripping with water—all creating the “fresh from the field” impression (never mind the fact this makes the vegetables rot faster). Bananas are displayed at just the right color to get you to buy. Manipulation is everywhere, friends.

And speaking of manipulation and food for thought, two political things. USA Today has a supposed fact check about how the rich pay more taxes. Remember: there are lies, damn lies, and statistics. The rich do often pay more money. Does this indicate a higher rate? Depends how you look at it. The rich do pay a higher rate on earned income, but a much lower rate on capital gains and investment income. So it all depends on how they get their money and shelter their money. Now, is it wrong for the government to want more income? Not really; your family would if they were in dire straights. The difference is that you know the efficiency of your family: you know you have cut to the bone, and therefore need more money. Given the size of government, it is impossible for them to convince people they have cut to the bone; therefore, there will be people who object to more taxes while more cuts are possible. This is why the political game is so hard.

Another political thing: Obama’s election odds keep slipping. I’ve already seen one editorial calling for Obama to withdraw as a candidate. It has happened before: Lyndon Johnson chose not to run for reelection in 1968 because he knew he couldnt’ win. The question is: If Obama withdrew and another Democratic candidate emerged, could the Democrats retain the White House? It is certainly an interesting scenario to think about.

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Food Related Anniversaries

Three food related anniversaries have made the news:

In other restaurant news, have you ever thought about the cleanliness of those fast food place plays. One mom has. Her verdict: You don’t want to think about it—they’re filthy!

P.S. Following up on my carmageddon post of yesterday: (a) it looks like the van will attempt to run on Monday; (b) still need to get from one side to the other? Doug Molitor has proposed 12 routes from Westwood to the Valley. Example: Take Pico Blvd. east to 20th Century-Fox studios, ask for Prop Dept, rent medieval catapult and suit covered in springs, drive Beverly Glen north till you hit the jam, use catapult to get across Mulholland Dr., limp rest of way downhill into Valley.

P.P.S. If folks are really desparate, JetBlue has $4 seats from BUR to LGB (hat tip to fauxklore)

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Making Something Tasty Where Taste Doesn’t Exist

A few articles seen in the lunchtime reading that seem to cluster around the team of making something appear better than it is:

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