The Hampton Smoker

What's up wtih what's going down? Does a tree falling on the ocean with no one around make a sound? Barbecue, BBQ, Bar-b-que. It's all in how you sell it.

Thursday, September 28, 2006

Bourdain on Barbecue

Finally almost recovered from that week off and then I get a cold. Somehow, it hasn't slowed down the eating. Last night was spice-rubbed shell steaks and fresh, homemade chicken soup made with thighs, drumsticks, backs and wings. It was cluck-full of chickeny flavor and this morning it's like a big bowl of chicken jell-o.

Here are a few things to catch up with:

Anthony Bourdain, chef and tv host has posted a great piece attempting to define barbecue. He's really promoting his new book, The Nasty Bits (and Amstel, it seems), but it is still a good read.

This here is a fascinating article that discusses why so many fast food places (and other businesses) use the colors red and yellow in their logo design and advertising. Are those two colors killing us? The article is "Red and Yellow Kills a Fellow".

Ever wonder why things taste like they do? It's because: "Flavour is a biological perception, a sensation produced by a material taken in the Mouth. It is the aggregate of the characteristics of the material that produces the sensation of flavour. Flavour is perceived principally by the aroma receptors in the nose and taste receptors in the mouth."


Blogger MeBeth said...

I'm always fascinated by the chicken jello - I'm convinced that's what inspired all those gastro-science chefs to start making foams and mayonnaise popsicles and whatnot.

1:17 PM  

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