Population Statistic: Read. React. Repeat.
Sunday, May 30, 2021

Top Hat. Junk Shot. Top Kill.

I’m starting to suspect that British Petroleum* is purposely whiffing on these attempts to plug up its undersea Gulf of Mexico oil well leak, just so it can keep its code-name conjurers employed. What’s the next snappy failure-label, “Crude Hole”?

*Yes, I’m pointedly using the company’s official, xenophobia-inducing name, instead of the “BP” rebranding it’s been cultivating for the past couple of decades. The loss of brand identity is the least that this oil-igarch company should suffer as a result of this mess.

by Costa Tsiokos, Sun 05/30/2010 11:56pm
Category: Advert./Mktg., Business, Science, Wordsmithing
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Alex Tabarrok declares that dust in high-end restaurant food is evil:

Dust, not on the floor mind you, but on the food especially the desserts. The trend, for example, is to nestle ice cream in a bed of chocolate dust. Not chocolate chunks or even bits but a chocolate grit that ruins the elegant smoothness of the ice cream — like eating ice cream that has been dropped in the sand.

Not being much of gourmand myself, I can only guess that a dusting of some ingredient is easier to measure out and shape than other forms. I also notice that presentation becomes more elaborate with this format, as when you “draw” a pattern on a dusted-plate canvas. Chiefs probably find that the versatility trumps diners’ palate preferences. And the fancy restaurant landscape is just as much of a copycat environment as any other competitive field — one joint probably started dusting every dessert in sight, and then everyone else fell in line.

To put a stop to this gourmet granularness, I say patrons start pouring water over these dust-ups as soon as they hit the table. That chocolate-dusted dish will transform into “chocolate-muddled” — thus kicking off the next culinary trend…

by Costa Tsiokos, Sun 05/30/2010 09:40pm
Category: Food
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