#Bettina Makalintal

[biglisbonnews]

The Top 5 Longreads of the Week Today we are featuring stories about the decimation of a national park, the survival of Texas Monthly magazine, how a couple escaped slavery in Boston, choosing when to die, and the future of jelly. 1. In a Famed Kenyan Game Park, the Animals Are Giving Up Georgina Gustin | Undark | January 4, 2023 | […] https://longreads.com/2023/01/20/the-top-5-longreads-of-the-week-449/

#Top 5 #Amboseli National Park #Bettina Makalintal #Boston #Dignitas #Eater #Georgina Gustin #Ilyon Woo #jelly #Kenya #Robin Williamson #Stephen Harrigan #Texas Montly #The Audacity #The Boston Globe Magazine #Undark #Longreads

[binsofchaos]

Mushroom Lovers Only | Tejal Rao

I usually start with a vegetable stock; a patchwork of onion, garlic, fennel and carrot scraps; and the odd, wilty half-bunch of herbs. Then, I get a big pan on the stove with a glug of olive oil and add chopped onion and garlic to sweat until tender but not browned. I add lots of mixed, chopped mushrooms and just a bit of flour (which cooks out in the pan and gives the sauce some nice body later on). I pour in white wine, and when that’s simmered away and has nearly disappeared, I add in that quick stock (or, if I happen to be using dried mushrooms, the liquid from rehydrating them).

You can finish a ragout with herbs, toss it with some hot pâtes and have a wonderful dinner right away. But it’s always worth making more ragout than you need so you can have a delicious, versatile meal shortcut on hand for a few days.

Anything is possible! Here are some ideas:

Farro and mushroom salad: Cook farro and then drain and toss while still hot with mushroom ragout; pickled shallots; a handful of crushed, toasted hazelnuts; a glug of olive oil; and lots of chopped fresh dill.

Mushroom congee: Simmer leftover rice in plenty of water until the grains burst. Then, season with salt and pepper, ladle into a bowl and top with mushroom ragout, a poached egg, a splash of soy sauce, sliced raw ginger and scallions.

Baked polenta with mushrooms: Cook instant polenta and spread roughly into a casserole dish. Break up canned whole San Marzano tomatoes with your hands and drop tomatoes and juices over the polenta. Spoon over mushroom ragout, olive oil and herbs, and bake until the top and edges sizzle.

Mushroom omelet: Whisk eggs with chopped herbs like chervil, tarragon or parsley, season with salt and pepper, and pour into a hot pan. Cover with mushroom ragout and grated Gruyère, and fold in half.

Mushroom toast: Fry a piece of bread in olive oil and then pile warm mushroom ragout on top, making sure to drizzle all of the juices and let them soak into the bread. This is really good if you mix the mushrooms with some warm beans, too.

The other day, I tinkered with a vegetarian dish inspired by the classic roast chicken with bread salad that’s still on the menu at Zuni Café in San Francisco.

Here’s what I imagined: little pieces of open-crumb bread, browned in olive oil; mixed with vinegar-soaked currants, toasted pine nuts and sautéed garlic and scallions; and soaked in hot pan juices. The bread, soggy in places but still crisp in others, would tangle with wispy salad greens in a little vinaigrette, and a big pile of crisp, brown mushrooms would nestle on top. Once I started imagining it, it became impossible not to cook it!

If you want to try it, start by prepping Judy Rodgers’s classic bread salad. You can use the same pan to fry the bread in olive oil, toast the pine nuts and sauté the garlic and scallion. Then, instead of roasting a chicken, sear some mushrooms with olive oil, thyme, salt and pepper. For extra crisp mushrooms, try placing a heavy pot or pan on top to squish them — a life-changing tip I got from the writer Bettina Makalintal.

Set aside the browned mushrooms and put the pan back over the heat. Add about a half cup of water and scrape up any browned bits at the bottom, letting it simmer for a minute. This liquid takes the place of pan drippings and will help dress the bread and flavor the salad, so don’t forget to taste and season it! Water alone works fine, but you could build up more flavor by sweating some finely chopped shallots and fennel in the pan before adding any liquid, or by using kombu dashi or vegetable stock instead of water.

Toss the bread portion of the salad (everything but the dressing and the leaves!) into the simmering pan juices. Mix well, letting it all soak and meld for a minute. When hot, scrape the bread mixture into a large bowl and toss in the salad greens and vinaigrette. Mix, taste and season with salt, pepper, vinegar and olive oil, depending on what it needs, and then pile the browned mushrooms on top. Heaven!

#mushrooms #nyt cooking #Tejal Rao #judy rodgers #warm bread salad #bettina makalintal

[trekwiz]

[aleia77]

Fact Check #4

For this Buzzsumo assignment, I typed in "fake chicken" into the search bar, expecting to see something along the lines of the meat industry and all the stuff that is put into our food that we should not be consuming. I came across something that I was not expecting at all, which was a viral trend of people cooking their chicken in Nyquil. This is enough to get anybody's attention, so obviously I wanted to know more!

Clearly, as someone with any common sense, I found it hard to believe that anyone would ACTUALLY cook their chicken in Nyquil. Knowing that this was a viral trend that I was unaware of until this point, I clicked on the link, which you can read for yourself, here: https://www.eater.com/23365749/sleepy-nyquil-chicken-tiktok-stunt-food.

As I continued to read this article, I learned that the FDA actually had to sen out a message urging people to NOT cook thir chicken in Nyquil, as it seemed to become trendy on Tik Tok to do so, and we all know how popular Tik Tok is. You could get anyone to do anything and everyone sees it when it comes to that app. What makes this trend to lethal is the fact that when you boil medication, it releases vapors that can be harmful to the consumer and the person who is cooking the chicken. The article compared this trend similar to the Tide Pod eating trend, where people would put Tide Pods in their mouths and eat them-- clearly a stupid thing to do.

Luckily, the article went on to explain that these "stunts" like the Tid Pod challenge and Nyquil chicken are mainly made to just get views and make someone talk about it--not to actually try it. But does everyone know that? Younger children may see the trend and actually try it themselves, which is actually very terrible, realizing how many people see viral videos, no matter the age of the viewer. I felt it was necessary for me to do some digging, and see if some people ACTUALLY consumed this chicken.

I first decided to look more into the information regarding the person who wrote this article on Buzzsumo to see if she can be trusted. The writer of this article is Bettina Makalintal, who is a reporter for Eater.com, and she covers mainly food culture. I looked a bit more into her profile and saw that she actually covered a couple other viral stories of people doing stunts with food for views. I feel that she is probably trust worthy. I still wanted to see if someone actually performed the Nyquil chicken stunt and ate it, so I googled it. I used the website https://www.wth.com/article/features/trending-today/are-people-really-cooking-chicken-in-nyquil/531-75da4ece-4402-4659-a4bf-29081c0d32a0#:~:text=It%20could%20also%20hurt%20your,in%20any%20truly%20viral%20capacity. to get more information. It stated that there was not any evidence supporting that it was a real "challenge." It stated that they do not know of anyone who truly went along and acted out on this challenge, but nevertheless, the FDA still had to send out a warning against it to remind people that this is NOT a good idea, for those who actually need a reminder. It was indeed something that could be found on the internet, but there is no evidence of people actually consuming the chicken cooked in Nyquil. I am actually relieved that I had not found anything pointing to people completing this trend and consuming it. I made sure to also google "Nyquil chicken deaths" and there are no reports that anyone was harmed by it. I'll take that as a good thing and a confirmation that people still have common sense.

[cavenewstimes]

The Current Streetwear Flex Is Cool Candles, Bro

Candle lights are having a minute. There is an apparently endless thirst for candle lights formed like lazy, giddy, cool blobs and wiggles; candle lights that smell great, or a minimum of look great; candle lights that, as my fellow VICE author Bettina Makalintal discussedare so hugely popular due to the fact that of their capability to be “sentimental and likewise of the minute,” harkening back…

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[jessicafurseth]

Reading List, Frost Moon edition.

[Image by Kat Wlodarczyk, via The Outdoor Swimming Society]

*

"In 1981, Anthony Kline helped send a juvenile offender to prison for four decades. This year, in a twist of fate, he had a chance to decide her case again." A brilliant story and stunning journalism. [Jesse Barron, The New York Times]

Another riveting tale, on a very different topic: Why Did Jamie Spears Push Britney Into a Conservatorship? [Kerry Howley, Vulture]

The Joan Didion Estate Sale Was Madness. [Danielle Cohen, The Cut]

“You have a problem, and you have a solution, but you’re in that strange limbo where you don’t feel exactly burdened by the problem and you don’t have a solution. You’re in that atmosphere between these two poles. And in that atmosphere, you’re going to come up with something. And that’s sort of like that emptiness. It’s like that void, that nothingness. And I find myself there right now.” The radical hope of Patti Smith [Chloe Cooper Jones, Harpers Bazaar]

“I feel I’ve sort of arrived at this much clearer place, and either I can go, ‘Now I’ve arrived at the much clearer place, and now I’m done,’ or, it seems to me, there’s the whole thing to be done again with this clarity. I probably have too many scruples. Pretty much everyone should shut up—that is absolutely clear.” - Rachel Kusk, interviewed by Thomas Chatterton Williams in The Atlantic

An Alaskan Town Is Losing Ground—and a Way of Life [Emily Witt, The New Yorker]

It's Time to Bring Back the AIM Away Message [Lauren Goode, Wired]

"To lament the end of the manual transmission is to eulogize much more than shifting gears. When the manual dies, little about driving will fall away that hasn’t already been lost. But we’ll lose something bigger and more important: the comfort of knowing that there is one essential, everyday device still out there that you can actually feel operating." [Ian Bogost, The Atlantic]

"Legends tell of an echoless chamber in an old Minneapolis recording studio that drives visitors insane. I figured I’d give it a whirl." Could You Survive the ‘Quietest Place on Earth’? [Caity Weaver, The New York Times]

"We've been at least seven different people to each other in our relationship. I think it's just a coincidence and dumb luck that we've been able to grow and change together. One of the really amazing things about my husband is that if I'm not working, he calls me out on it. He's often said to me, look, you don't have to work if you don't want to, but I signed up to marry an artist, and that's not what you are right now. For both of us, it's been a really strong and powerful aspect of our relationship, that we understand what it means to be an artist and how an artist needs to prioritize work." Laurie Simmons, interviewed in Passerby [Clemence Poles]

What’s the Right Amount of Garlic in a Recipe? MORE THAN THEY SAY. [Bettina Makalintal, Eater]

If you liked Katherine May's book "Wintering", you'll love her newsletter, Stray Attention

#reading list

[adribosch-fan]

¿Por qué tantas recetas requieren tan poco ajo?

¿Por qué tantas recetas requieren tan poco ajo?

Los amantes del ajo se burlan de las recetas que requieren un solo diente, pero tal vez haya una razón para esas medidas tacañas por Bettina Makalintal Carolyn Figel/Devorador Como dicen los memes, la forma correcta de medir el ajo es con el corazón. Un diente no es suficiente para ninguna receta, a menos que sea una receta de “cómo cocinar un diente de ajo”, en cuyo caso deberías usar dos. Más…

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#Ajo #Eater.com #Motivos #Poco ajo #Recetas

[asianamsmakingmusic]

excerpt:

Awkwafina's defenders have attributed her performance of Blackness to her multicultural upbringing in Queens, as depicted in her new series. But adding another layer to this predicament is the sense that Awkwafina has given up on this persona in recent months, coinciding with her garnering more serious roles and mainstream acclaim. As Veronica Wells wrote for MadameNoire, the AAVE- (African American Vernacular English) inflected manner of speaking Awkwafina once took on has subsided, and given way to what seems more like Nora Lum, though she recently told the New York Times that Awkwafina is an identity she's still hesitant to shed. If we look at her story this way, it's a case study in cultural appropriation: borrowing from a culture that isn't your own, profiting from it, and dropping it when it no longer suits you.

....

It's not that representation isn't something to aim for, but that being Asian in America is about much more than just who's on screen. Representation should be a step toward seeing the interplay of marginalized communities. If we don't work to lessen the ways we—even inadvertently—hurt each other, the idea of championing diversity doesn't really do as much as we might hope.

#2020 #Nora Lum #Awkwafina #Blackness #cultural appropriation #representation #Asian American #diversity #Bettina Makalintal #Black culture

[morphiccompendium]

“They’re trying to make a for-profit business. [SAME’s pay-what-you-can structure] is a great nonprofit model and a really terrible for-profit model. You have to have the nonprofit thing,” Reubendale said. SAME relies completely on funding from donors, which allows it to focus on its mission instead of pleasing investors. “[Investors] make decisions, generally speaking, around middle-class and upper-class folks, and they’re not as picky about what it feels like to be on the need end of the spectrum.”

#bettina makalintal #vice #food industry #mission driven restaurants #charitable organizations

[furryalligator]

In an article published by Vice last year, the writer Bettina Makalintal explores the origins of the foamy coffee drink, writing that “the history and significance of whipped instant coffee goes way farther back than just a pandemic-inspired social media trend.” Though it seems the dalgona coffee most Americans are familiar with was created by the cafe owner Leong Kam Hon in Macau, similarly beaten and frothy coffee drinks are present across the globe.

Since the initial pushback, the website of Whipped Drinks has been updated to acknowledge that Angel did not create the drink, but instead “fell in love with the viral whipped coffee trend, also known as dalgona coffee, that originated in South Korea.” The updated origin story is notably lacking the details of Angel’s long and arduous recipe development process, which is for the best, considering the drink has only three main ingredients and, well, already existed. In their most recent Instagram post, where comments are turned off, Whipped Drinks apologized, saying that the criticism and backlash “made us aware of the fact that we did not highlight the origins of the dalgona/whipped coffee trend and for that we apologize.” The company now says that a percentage of proceeds from every sale will go to the National Asian Pacific American Women’s Forum.

(via White-Owned Company Claims to Invent Dalgona Coffee, Quickly Backtracks - Eater)

#Whipped Coffee #coffee #Katie Angel #Whipped Drinks #Leong Kam Hon #Hon Kee #Macau #food

[adribosch-fan]

Construyendo un mejor baño de restaurante

Construyendo un mejor baño de restaurante

Los baños de los restaurantes importan más que nunca. Pero en medio de la búsqueda de vibraciones y un buen espejo para selfies, ¿dónde encaja la función? por Bettina Makalintal El baño del restaurante Union Assembly de Detroit . Gerard + Belevender /Eater Detroit Ir al baño en Bluestockings, la librería propiedad de los trabajadores en el Lower East Side de la ciudad de Nueva York, fue “una…

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#Alta cocina #Baños de restaurantes #Construyendo el mejor #Del Blog Eater #El mejor baño #Restaurantes

[nemnuoc]

Myfrogtee - Kansas City one nation under god player shirt

Myfrogtee – Kansas City one nation under god player shirt

Buy this shirt:  Click here to buy this Myfrogtee – Kansas City one nation under god player shirt

Earlier this fall, it was near impossible to log onto Instagram without seeing a bizarre cake on your feed. “What if food is messy and unsettling to look at?” wrote Vice’s Bettina Makalintal at the Kansas City one nation under god player shirtin other words I will buy this time. “What if we took in…

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[cyberpoetryballoon]

Pizza Boxes Are Full of More Than Just Slices Now

Before the pandemic, Hardena, the Indonesian restaurant in Philadelphia run by sisters Diana and Maylia Widjojo, served plates inspired by the elaborate Indonesian meals known as rijsttafel. Focused on variety, they'd cover a large round dish with a banana leaf and top it with an assortment of food: satay, vegetables, sambal, and more, with a mound of rice at its center. Rijsttafel means "rice table" in Dutch, a relic of colonialism in Indonesia.

Though diners often asked for the rijsttafel plate to-go, Diana Widjojo resisted: It was all about the experience of eating in the restaurant, where a bowl of water with lime would follow the meal if one chose to eat with their hands. But during the city's indoor dining shutdown from March to September, Widjojo was looking for a way to bring Hardena to more people. "Pizza is my go-to thing; I work late, and it's the only thing that's available at night," she said. "I was eating pizza [one night in March] and I was looking at the box, and I was like, Oh shit, I can do it in here."

In June, Hardena launched the rijsttafel plate as the "Not Pizza" box. Instead of a hot, cheesy pizza, Hardena's boxes hold a variety of Indonesian food that changes daily depending on what's at the market, arranged with an artful eye on a banana leaf. "I don't leave any empty space," Widjojo said. "There could be almost 18 different things in there, not including the rice." The restaurant opens pre-orders for the boxes on Instagram on Mondays, and they sell out every week.

"With the pandemic going on, I figured that this was a creative way to get people to try our food and try something new, or experience something a little bit different," she said.

With continued restrictions and concers about indoor dining, restaurants and pop-ups across the country have pivoted to sharing their food in new formats, whether that's by adopting take-out for the first time, selling groceries and meal kits, or using Instagram as a marketplace for small-scale, artisanal baked goods. Getting by in the age of COVID-19 is about getting creative, and the classic pizza box, perhaps owing to its spacious format, is experiencing an unexpected second life as a container for feasts that often have nothing to do with pizza.

"Not Pizza" box from Hardena | Photo courtesy Diana Widjojo/@hardenaphilly

After coffee shop manager Erika Costa hosted a kamayan dinner—the increasingly popular format of large and varied Filipino meals eaten by hand—late last year, she planned to do another one this March. Obviously, that couldn't happen. So last month, she started to use the pizza-box format to bring kamayan-style dining to homes in Brooklyn, launching a new side project called The Kamayan Box.

Since the pandemic started, a number of pop-ups have been offering full, curated meals to eat at home—like the Malaysian omakase from Boston's Sekali, which contains an assortment of small containers of sauces, sides, and mains. But the pizza-box format can offer cooks like Costa and the Widjojo sisters a little more control over how people enjoy their food, elevating a take-out meal to an experience. In the kamayan boxes she offered this month, Costa arranged an assortment of savory main dishes, vegetables, flowers, and tiny Filipino flags—all served on a banana leaf, with its sweet herbal scent and tropical appearance. "Kamayan [is] supposed to be laid out, and the food is everywhere, and it looks pretty. […] I feel like it's more authentic that way. When you open it up, you're like, Whoa, that's a lot of food."

The options of variety boxes like these are growing. Also in Philadelphia, Pizza Plus offers a weekly snack box that holds not just a cheese pie but also burgers, chicken tenders, fries, onion rings, and dips in each corner, like every stoner's wet dream. In the Bay Area, the Fish and Bonez pop-up fills pizza boxes with charcuterie or vegan snacks. And with events—along with last year's trend of grazing tables—mostly off-limits, sellers of smaller-format "grazing boxes" are popping up all over the country.

In April, Loryn Purvis launched Orange County's Picnic Artisanal Grazing after the cooking school where she taught closed temporarily due to COVID-19. Filled with cheese, charcuterie, nuts, fruit, and more, her grazing boxes—which, to be specific, are sold in shallow bakery boxes and not pizza boxes—are popular with people who want to eat outside or have a special time at home. "I think right now people are just looking for something fun," she said. Plus, with flowers, lots of colors, and sprigs of herbs, her boxes are Instagram bait.

Purvis said her most in-demand option so far has been the ten-inch picnic box that feeds two to four people, though she also sells one-person boxes. Sometimes, she said, people will purchase the latter for outdoor events to avoid the possibility of cross-contamination: Instead of grazing at communal buffets, attendees can just grab a personal grazing box and add it to their meal. For that reason, even as establishments start to re-open, Purvis thinks boxes like hers will have lasting appeal. "People are a little hesitant to share finger foods," she said.

While gathering in a restaurant will always have its own charm, pizza boxes make the take-out experience more special. They can also function to introduce diners to new restaurants and eating formats, even if they're just dining at home; according to Widjojo, many people who've ordered the "Not Pizza" box haven't eaten at Hardena. Opening a pizza box has always been exciting, but now, it's even more so.

Follow Bettina Makalintal on Twitter.

via VICE US - Munchies VICE US - Munchies via Mom's Kitchen Recipe Network Mom's Kitchen Recipe Network

[melodymgill49801]

Pizza Boxes Are Full of More Than Just Slices Now

Before the pandemic, Hardena, the Indonesian restaurant in Philadelphia run by sisters Diana and Maylia Widjojo, served plates inspired by the elaborate Indonesian meals known as rijsttafel. Focused on variety, they'd cover a large round dish with a banana leaf and top it with an assortment of food: satay, vegetables, sambal, and more, with a mound of rice at its center. Rijsttafel means "rice table" in Dutch, a relic of colonialism in Indonesia.

Though diners often asked for the rijsttafel plate to-go, Diana Widjojo resisted: It was all about the experience of eating in the restaurant, where a bowl of water with lime would follow the meal if one chose to eat with their hands. But during the city's indoor dining shutdown from March to September, Widjojo was looking for a way to bring Hardena to more people. "Pizza is my go-to thing; I work late, and it's the only thing that's available at night," she said. "I was eating pizza [one night in March] and I was looking at the box, and I was like, Oh shit, I can do it in here."

In June, Hardena launched the rijsttafel plate as the "Not Pizza" box. Instead of a hot, cheesy pizza, Hardena's boxes hold a variety of Indonesian food that changes daily depending on what's at the market, arranged with an artful eye on a banana leaf. "I don't leave any empty space," Widjojo said. "There could be almost 18 different things in there, not including the rice." The restaurant opens pre-orders for the boxes on Instagram on Mondays, and they sell out every week.

"With the pandemic going on, I figured that this was a creative way to get people to try our food and try something new, or experience something a little bit different," she said.

With continued restrictions and concers about indoor dining, restaurants and pop-ups across the country have pivoted to sharing their food in new formats, whether that's by adopting take-out for the first time, selling groceries and meal kits, or using Instagram as a marketplace for small-scale, artisanal baked goods. Getting by in the age of COVID-19 is about getting creative, and the classic pizza box, perhaps owing to its spacious format, is experiencing an unexpected second life as a container for feasts that often have nothing to do with pizza.

"Not Pizza" box from Hardena | Photo courtesy Diana Widjojo/@hardenaphilly

After coffee shop manager Erika Costa hosted a kamayan dinner—the increasingly popular format of large and varied Filipino meals eaten by hand—late last year, she planned to do another one this March. Obviously, that couldn't happen. So last month, she started to use the pizza-box format to bring kamayan-style dining to homes in Brooklyn, launching a new side project called The Kamayan Box.

Since the pandemic started, a number of pop-ups have been offering full, curated meals to eat at home—like the Malaysian omakase from Boston's Sekali, which contains an assortment of small containers of sauces, sides, and mains. But the pizza-box format can offer cooks like Costa and the Widjojo sisters a little more control over how people enjoy their food, elevating a take-out meal to an experience. In the kamayan boxes she offered this month, Costa arranged an assortment of savory main dishes, vegetables, flowers, and tiny Filipino flags—all served on a banana leaf, with its sweet herbal scent and tropical appearance. "Kamayan [is] supposed to be laid out, and the food is everywhere, and it looks pretty. […] I feel like it's more authentic that way. When you open it up, you're like, Whoa, that's a lot of food."

The options of variety boxes like these are growing. Also in Philadelphia, Pizza Plus offers a weekly snack box that holds not just a cheese pie but also burgers, chicken tenders, fries, onion rings, and dips in each corner, like every stoner's wet dream. In the Bay Area, the Fish and Bonez pop-up fills pizza boxes with charcuterie or vegan snacks. And with events—along with last year's trend of grazing tables—mostly off-limits, sellers of smaller-format "grazing boxes" are popping up all over the country.

In April, Loryn Purvis launched Orange County's Picnic Artisanal Grazing after the cooking school where she taught closed temporarily due to COVID-19. Filled with cheese, charcuterie, nuts, fruit, and more, her grazing boxes—which, to be specific, are sold in shallow bakery boxes and not pizza boxes—are popular with people who want to eat outside or have a special time at home. "I think right now people are just looking for something fun," she said. Plus, with flowers, lots of colors, and sprigs of herbs, her boxes are Instagram bait.

Purvis said her most in-demand option so far has been the ten-inch picnic box that feeds two to four people, though she also sells one-person boxes. Sometimes, she said, people will purchase the latter for outdoor events to avoid the possibility of cross-contamination: Instead of grazing at communal buffets, attendees can just grab a personal grazing box and add it to their meal. For that reason, even as establishments start to re-open, Purvis thinks boxes like hers will have lasting appeal. "People are a little hesitant to share finger foods," she said.

While gathering in a restaurant will always have its own charm, pizza boxes make the take-out experience more special. They can also function to introduce diners to new restaurants and eating formats, even if they're just dining at home; according to Widjojo, many people who've ordered the "Not Pizza" box haven't eaten at Hardena. Opening a pizza box has always been exciting, but now, it's even more so.

Follow Bettina Makalintal on Twitter.

via VICE US - Munchies VICE US - Munchies via Mom's Kitchen Recipe Network Mom's Kitchen Recipe Network