Apparently the three big trends are 1. millennials hate cans, so put your pre-made food in a bag or a box or something, 2. fancy buns instead of crappy white bread, and 3. JALAPEÑOS (“Millennials like “bold flavors”").
Yes they did. Thanks to food inventor Charlie Harry Francis at the Lick Me I’m Delicious ice cream company, this decidedly un-vegetarian confection can be yours for the low, low price of $225.22 plus the travel cost of a visit to the UK:
“It’s glow-in-the-dark jellyfish ice cream using calcium activated proteins that react when they are agitated, or to put it in a nonscience-y way, it glows when you lick it.”
Francis worked with a scientist from China who figured out a way to synthesize the luminescence protein found in jellyfish. He used it to make the ice cream give off a neon green glow when your tongue makes contact with the icy substance.
A scoop of the glowing ice cream costs about £140, or $225.22. And regarding the question of whether it’s safe to eat, Francis writes, “Well, I tried some and I don’t seem to be glowing anywhere, so we’ll go with a yes for now.”
Lick at your own risk, as they say.
Photo: Reiki Lifestyle
It has been a few weeks since we fell in love with the 103-year-old Harry Rosen, who loves going out to dinner but has trouble finding a date. Lucky for us, Alan Richman at GQ took Harry out to a fancy dinner at Eleven Madison Park and plied him for more tales of his early days in the city, starting a business in The Great Depression, and his opinion on raw carrots served 30-ish ways.
Zadie Smith has a charming little essay in the New Yorker — is that the most insufferable phrase I’ve ever typed? — about ordering delivery in London vs. New York. Of course, the focus is on tipping, a topic that just may never get old. As far as I am concerned Zadie Smith can write charming little essays about whatever she wants and I will read them.
I know this will be hard for many of you to hear, but you may want to think twice about buying your breast milk online. Businessweek has a handy guide to the study released Monday that found human milk purchased online was full of harmful bacteria like staphylococcus, streptococcus, and even salmonella.
Did I just ruin your plans for the weekend?
My favorite foodie economist Tyler Cowen argues today that you shouldn’t judge a restaurant that doesn’t have long lines or tends to be empty because those two things are not always indicators that a place is actually good. I usually eat at places based on recommendations from friends or from reviews I’ve read, and those places have been generally busy. And dining in an empty restaurant can feel strange—Why is it so empty, you think or whisper to your dining companion, and then crack a joke about money laundering. I’m going to conduct an experiment in which I eat at one of the more empty restaurants in my neighborhood. I’m sure it’ll be fine, maybe even great.
According to the Wall Street Journal, the IRS is reclassifying automatic service charges—i.e. that 18 percent service charge you sometimes see when dining out in groups of six or more—so that they’re treated as regular wages and subject to payroll taxes, rather than tips, which are up to employees to report to the IRS come tax time. Restaurants like those from Darden, which includes the Olive Garden and Red Lobster, are considering getting rid of the automatic gratuity charges for large groups and testing out suggested tipping to see if they can work around the new tax rules.
What are your estimates?
“This restaurant is amazing!” raves Bon Appétit or a local popular reviewer or your friend. Reservations quickly become impossible to book at said reservation no matter how hard you try. Regular people move on to other options. People like Diogo Monica, a programmer who works for Square in San Francisco, build bots to get a reservation. And it turns out that his bot is competing with other bots to book tables.
New York may be a city for the wealthy, but it also has a place for those bereft of cash, but rich in time.
I specifically used “eating out” rather than “at restaurants” because I’d like to include those times you pick up a bagel in the morning, or a sandwich during lunch.
Tipping in America! We love to talk about it. Elizabeth Gunnison Dunn’s piece in Esquire is the latest to argue that we should just get rid of tipping altogether.