On February 25, MSG will take on the history and science of imitation ingredients at the brand-new Museum of Food and Drink!
Sarah will explore the history of artificial food, covering medieval "meat pitchers" and the early 20th-century chemists known as the "Poison Squad" who tested the safety of food additives by ingesting them in large quantities. Soma will dig into the science behind artificial flavorings, from what...
When you go to Chinatown, you're morally obligated to buy strange and unfamiliar goods, then decipher (and eat) them back home. It's Chinatown Roulette!
Over the weekend I was poking around New York Supermarket, looking for roasted peanuts. While that didn't work out, I did find an incredible alternative: Bamboo Charcoal Peanuts.
I've dealt with enough foreign-language packaging to know a mistranslation when I see one. What...
We've talked about how to cook onions before, now let's talk about onion-industry-approved facts about how they're sized.
Maybe you've been curious about what a medium onion is. I was, too, until I found the United States Standards for Grades of Onions from the USDA's Agricultural Marketing Service. Now, I know we aren't ones to let the government boss our food around, but their definition of a "medium onion" is one with a...
First we researched Atomic Fireballs. Then we made an ersatz candy version. The thing is, though, we live in Brooklyn. Everything needs to be grown on a rooftop and ethically sourced. Let's see if we can bring the Fireball back to its earthy roots.
(Yes, this is kind of a break from my attempts to make fake Science versions of everything.)
The obvious ingredient is cinnamon. Tons of cinnamon. Next up, something spicy, like a jalapeño....
We're kicking off a new bar room lecture series all about food, and you're all invited to our very first one on Tuesday, January 31st. Welcome to Masters of Social Gastronomy! That's MSG, of course.
Each month, Sarah Lohman of Four Pounds Flour and Jonathan Soma of the Brooklyn Brainery will take on a curious food topic and break down the history, science, and stories behind it.
This month's topic is STRANGE MEAT! Sarah will recount...
