As with many other ordinary everyday processes, if you film melting ice cream and popsicles up close and over time, it looks pretty damn cool. (No pun intended.) (Ok, pun intended, who are we kidding?)
Here's a gem from the archive of the NY Times. One day in September 1976, NY Times food critic Mimi Sheraton and Colonel Harland Sanders stopped into a Manhattan Kentucky Fried Chicken. The Colonel, then estranged from the company he founded, strolled into the kitchen after glad-handing some patrons and proceeded to tear into the quality of the food:
Once in the kitchen, the colonel walked over to a vat full of frying chicken pieces and announced, 'That's much too black. It should be golden brown. You're frying for 12 minutes -- that's six minutes too long. What's more, your frying fat should have been changed a week ago. That's the worst fried chicken I've ever seen. Let me see your mashed potatoes with gravy, and how do you make them?"
When Mr. Singleton explained that he first mixed boiling water into the instant powdered potatoes, the colonel interrupted. "And then you have wallpaper paste," he said. "Next suppose you add some of this brown gravy stuff and then you have sludge." "There's no way anyone can get me to swallow those potatoes," he said after tasting some. "And this cole slaw. This cole slaw! They just won't listen to me. It should he chopped, not shredded, and it should be made with Miracle Whip. Anything else turns gray. And there should be nothing in it but cabbage. No carrots!"
Sanders sold his company to an investment group in 1964, which took the company public two years later and eventually sold to a company called Heublein. After selling, Sanders officially still worked for the company as an advisor but grew more and more dissatisfied with it, as evidenced by the story above. When the company HQ moved to Tennessee, the Colonel was quoted as saying:
This ain't no goddam Tennessee Fried Chicken, no matter what some slick, silk-suited son-of-a-bitch says.
And he got sued by a KFC franchisee after he commented:
My God, that gravy is horrible. They buy tap water for 15 to 20 cents a thousand gallons and then mix it with flour and starch and end up with pure wallpaper paste. And I know wallpaper paste, by God, because I've seen my mother make it.
To the "wallpaper paste" they add some sludge and sell it for 65 or 75 cents a pint. There's no nutrition in it and the ought not to be allowed to sell it.
And another thing. That new crispy chicken is nothing in the world but a damn fried doughball stuck on some chicken.
Colonel Sanders: serving up chicken and sick burns with equal spiciness. (via @mccanner)
In addition to robots that run fast, can't be knocked over, launch themselves 30 feet into the air, and climb up walls, Boston Dynamics also makes robots who move like people. Now, imagine if that robot swore like a longshoreman while going about its duties. This made me laugh super hard. (via @nickkokonas)
Amazon is doing vehicles now AUG 26
Amazon just launched Amazon Vehicles. I immediately went to see if their one-click ordering worked with $58,000 cars, but Vehicles is not a store but a shopping guide. (Amazon calls it a "car research destination and automotive community".) You can sort by make, model, year, body style, MPG, etc. Here are all the electric vehicles, including the 2016 Tesla X. They have older cars too, like this 1965 Mustang Shelby GT-350 convertible, this 1961 Corvette and this 1972 El Camino. You can't sort by price, but this Mercedes-Benz S65 was one of the most expensive cars I found ($234,050).
Having purchased a car in the last six months, I can see the appeal of being able to browse through all the different brands and makes of cars in a familiar interface. This will be a full-fledged store before too long, yes?
I had heard months ago that Errol Morris was releasing a new documentary called The B-Side but couldn't really find any information about it (it's not even listed on Wikipedia). But the film is being screened soon at both the Toronto and New York film festivals, so some information is filtering out there. The film is about photographer Elsa Dorfman, who is known for her use of the large-format Polaroid 20" x 24" camera. From the description of the film on the New York film festival site:
Errol Morris's surprising new film is simplicity itself: a visit to the Cambridge, Massachusetts studio of his friend, the 20x24 Polaroid portrait photographer Elsa Dorfman, who specifies on her website that she likes her subjects "to wear clothes (and to bring toys, skis, books, tennis racquets, musical instruments, and particularly pets...)." As this charming, articulate, and calmly uncompromising woman takes us through her fifty-plus years of remarkable but fragile images of paying customers, commissioned subjects, family, and close friends (including the poet Allen Ginsberg), the sense of time passing grows more and more acute. This is a masterful film.
"My style of photography is very literary," she says, "influenced by Ginsberg's poetry in the acceptance of detail, everydayness. What you're wearing is okay and who you are is okay. You don't have to be cosmeticized." For her portrait clients, she took two pictures. The client got one and she kept "the B-side." For music fans, the B-sides of vinyl singles had a reputation for being unpredictable and extra precious. The same can be said for Morris' touching portrait of Dorfman.
Sounds great...I'm definitely keeping an eye out for a trailer and release dates.
ATL (ATL is not the best movie lol but ok)
Un Chien Andalou
The Bicycle Thief
A Clockwork Orange
Overall, a very solid list. Ocean and I could definitely go to the cinema together.
Speaking of DJ Shadow, his 2-hour Essential Mix that aired in early July is really hitting the spot right now.
This video for Nobody Speak by DJ Shadow feat. Run The Jewels is one of the best music videos I've seen in a long time.
Says DJ Shadow: "We wanted to make a positive, life-affirming video that captures politicians at their election-year best. We got this instead."
Says Run The Jewels' Killer Mike: "It's such a dope video. It's what I really wish Trump and Hillary would just do and get it over with...And even in that fight I think Hillary would win -- and that's not an endorsement."
When he was asked to design a new outpost of iconic NYC hot dog joint Papaya King in the East Village, Andrew Bernheimer went around to several other establishments in the city built to serve food quickly -- Chipotle, Russ & Daughters, Katz's, Shake Shack, Gray's Papaya -- and looked at their floor plans and flow of customers through their spaces. Mark Lamster talked to Bernheimer about the survey.
ML: I think at fast food joints we're conscious that we're in a very controlled environment, but perhaps don't realize (because we are in a rush), just how manipulative that space can be. How did you see this playing out in the places you looked at?
AB: It ranged. Artisanal places (like Russ & Daughters) don't feel manipulative in an insidious way at all (other than showing off some great food and triggering all sorts of synaptic response), while others do (Five Guys and their peanuts, a pretty nasty and obvious trigger to go order soda or spend money on WATER). We didn't just look at fast food joints, but also icons of New York (R&D, Katz's) that do try to serve people quickly but I don't think qualify as "fast food joints." In these cases the manipulation is either entirely subliminal and beyond recognition, or it has been rendered unnecessary because a place has become iconic, the domain of the "regular."
Speaking as a customer, places like Katz's and Russ & Daughters always felt like a total mess to me. Katz's in particular is the worst: the whole thing with the tickets, paying on the way out, the complete lack of a single line, separate ordering locations for different types of food, etc.
That Gray's Papaya that used to be on the corner of 8th St and 6th Ave, however, was fantastic. It had the huge benefit of being situated on the corner, but when you walked in, there was the food being cooked right in front of you. It was obvious where the line was and what direction it was moving. And after getting your food, you could exit immediately out the "back" door or circle back against the line to find a counter spot to quickly eat your meal.
Interviewed by Gay Byrne for a program called The Meaning of Life, Stephen Fry shared what he would say to God if Fry met him at the gates of heaven.
Bryne: Suppose it's all true, and you walk up to the pearly gates, and are confronted by God. What will Stephen Fry say to him, her, or it?
Fry: I'd say, bone cancer in children? What's that about? How dare you? How dare you create a world to which there is such misery that is not our fault. It's not right, it's utterly, utterly evil. Why should I respect a capricious, mean-minded, stupid God who creates a world that is so full of injustice and pain. That's what I would say.
Byrne: And you think you are going to get in, like that?
Fry: But I wouldn't want to. I wouldn't want to get in on his terms. They are wrong.
There are lots of ways to boil an egg. You can drop them in already boiling water. You can start them in cold water and bring to a boil. You can bake them in an oven at a low temperature. You can sous vide them for awhile. I'm sure you have your technique.
The easiest, fastest, and tastiest way I've found to make perfect hard boiled eggs is Kenji López-Alt's Perfect Steamed Boiled Eggs Recipe. That's right, you steam the eggs.
Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard.
Since that little bit of water boils much quicker than a full pot, you're done much quicker. And peeling is easy too; I don't even wait the 15 minutes or do it under running water, those shells come off super easy.
P.S. I've been cooking more recently, and I'm almost exclusively using recipes and techniques from Serious Eats and The Food Lab. (For instance, I made this Spanish tortilla a couple of weeks ago and it was amazing.) I'm sure I'll branch out soon, but for now, *kisses fingers*.
You could argue that the world has never been better: war is increasingly rare, medical science has cured a number of the deadliest diseases, global poverty is down, life expectancy is up, and crime in America is down. But it sure doesn't seem that way, especially with Brexit, climate change, Trump, Syria, and terrorist incidents around the world. Oliver Burkeman explores some of the reasons why we think the sky is continually falling and what we can do to be happy anyway. I have been thinking about this aspect of it recently:
And there is another, subtler reason you might find yourself convinced that things are getting worse and worse, which is that our expectations outpace reality. That is, things do improve -- but we raise our expectations for how much better they ought to be at a faster rate, creating the illusion that progress has gone into reverse.
See also George Saunders' manifesto from People Reluctant To Kill for an Abstraction.
The Playlist has compiled a list of the top film scores of the 21st century (so far).1 Tron: Legacy should be much higher than #49...it is perhaps my favorite Daft Punk album. And I don't know how they left Philip Glass' fantastic score for The Hours off. Glad to see Upstream Color, There Will Be Blood, and Requiem for a Dream so high on the list though.
I love film scores -- I listen to them while I work -- so here are a few of my favorites that are available on Spotify:
The always-on Internet we take for granted in the US is more difficult to come by in Cuba. Some residents subscribe to a service called El Paquete Semanal ("The Weekly Package") where someone comes to your house with a 1Tb external drive and loads the past week's Internet highlights onto your computer.
El Paquete is a weekly service where someone (typically found through word of mouth) comes to your home with a disk (usually a 1TB external USB drive) containing a weekly download of the most recent films, soap operas, documentaries, sport, music, mobile apps, magazines, and even web sites. For 2 CUC a week Cubans have access to a huge repository of media while turning a blind eye to copyright.
Cubans told me of children waiting anxiously for "El Paquete Day" when they'd get the next set of cartoons, music and shows.