http://www.crustastun.com/continuous.html and then it is shucked by pressure: http://www.secretlifeoflobsters.com/blog/2006/06/how-to-kill-lobster-redux.asp http://www.shucksmaine.com/ And there’s none of the waste, shrinkage, and mortality loss (you meaning killing?) that come with using live lobsters.

Vintages was really pushing this wine last summer–Willm Reserve Riesling 2004, AOC Alsace, 12% at $15.95. We uncorked it to serve with a homemade Korean Jap Chae noodle dish (which worked out very well, better than it usually does when we try to cook Asian noodles). It ‘s a happy summer-y wine, honey-citrus-mineral on thecontinue reading

Consumer Reports has done the study and found that McDonald’s coffee is cheaper (shocking, I know) and tastes better than Starbucks’: “We compared the rivals with Starbucks, all in basic black — no flavors, milk, or sugar — and you know what? McDonald’s beat the rest,” Consumer Reports said in its March issue.

We uncorked a bottle of the 2005 Citra today. Not very interesting, but better than the 2005 Farnese. Sigh.

An article in the food section of today’s Star touches on a couple of issues, one of which is the deskilling of butchers. He says there’s no such thing as butcher’s “papers” nowadays. Butchers learn on the job – except they’re not learning as much as they used to. Since the 1960s, most meat processingcontinue reading

Spouse Paul drew this article by Michael Pollan in the New York Times to my attention yesterday: http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?_r=1&oref=slogin It’s a very lengthy, though well-written, essay on food, food labeling, nutrition, and the growing difficulty the average consumer has in wading through the trappings of “nutritionism” in search of a healthy diet. I like his bottomcontinue reading