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Interview: Ask Ben Starr About the Future of Food

Posted by samzenpus on from the ask-me-anything dept.

samzenpus (5) writes "Ben Starr is a chef, travel writer, reality TV star, wine and beer brewer, cheesemaker, and ultimate food geek. Ben traveled all 7 continents in his early 20s, staying with local families and learning to cook the cuisines of the world in home kitchens and local markets. FRANK, his underground Dallas restaurant, has a waitlist of 3,000 and reservations are selected by random lottery. He is a passionate local and sustainable food advocate. Ben is a flag waver for the new generation of chefs who embrace modern technology, and his Camp Potluck feeds hundreds of hungry Burning Man attendees every year. Ben has agreed to put down his chef's knife and answer your questions. As usual, ask as many as you'd like, but please, one question per post."

105 of 137 comments (clear)

  1. Long wait by Mr+D+from+63 · · Score: 2, Funny

    his underground Dallas restaurant, has a waitlist of 3,000

    Do you get one of those buzzing alarm thingies while you are waiting?

  2. Do you know where by InsultsByThePound · · Score: 1

    Gordon Ramsay is?

  3. Wait list? by EmagGeek · · Score: 1

    "his underground Dallas restaurant, has a waitlist of 3,000"

    Food that you have to wait that long to eat is not worth eating.

    1. Re:Wait list? by mysidia · · Score: 1

      3,000 ms latency?!

      Try 36000000ms latency.

    2. Re:Wait list? by mysidia · · Score: 1

      I was gonna say, doesn't sound all the "underground" to me, unless the restaurant is literally in a basement.

      It's underground in a sense that the meal is generally held in a private home, and there's no permanent location.

      At FRANK, your suggested donation (normally $125, payable in cash or credit) will include a welcome drink and amuse-bouche, a multi-course meal, and the chefs’ selected wine (or occasionally beer) pairings. Gratuities are welcome and help us keep the interesting folks around who help coordinate, serve, and socialize. FRANK generally takes place within 10 minutes of downtown Dallas (normally accessible by public transit) at a private home in a comfortable, casual, informal space.

    3. Re:Wait list? by sexconker · · Score: 1

      I was gonna say, doesn't sound all the "underground" to me, unless the restaurant is literally in a basement.

      It's underground in a sense that the meal is generally held in a private home,
      and there's no permanent location.

      At FRANK, your suggested donation (normally $125, payable in cash or credit) will include a welcome drink and amuse-bouche, a multi-course meal, and the chefs’ selected wine (or occasionally beer) pairings. Gratuities are welcome and help us keep the interesting folks around who help coordinate, serve, and socialize. FRANK generally takes place within 10 minutes of downtown Dallas (normally accessible by public transit) at a private home in a comfortable, casual, informal space.

      Sounds like a great way to avoid pesky things like health codes, regulation, the tax man, negative reviews, or even having a fixed price people can see and competitors can respond to. I for one would prefer to pay a reasonable, known price for a known meal at a known location with some sort of expectation as to quality and safety.

    4. Re:Wait list? by geekoid · · Score: 1

      I understand your point, but it is being done in your home, so you can control that aspect of the health.

      And having restaurant at a fixed location would make more money with the health code.

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    5. Re:Wait list? by OakDragon · · Score: 1

      I saw that on "Spongebob".

      --
      Dark Reflection
    6. Re:Wait list? by sexconker · · Score: 1

      It's done at A home. It's only YOUR home if you're hosting the thing that night. Customers / guests (who fork over a "recommended donation") are eating in a place that is NOT their home.

      I don't even know what your second sentence means. You don't make money with the health code. It's something you have to adhere to. You don't get more income by being subject to inspections.

    7. Re:Wait list? by FlyHelicopters · · Score: 1

      That is true, but you can generally tell by looking at someone's home if they are clean or not.

      You come to my house, you'll get a safe, well cooked meal on modern applicanaces using safe food practices. If not, I have homeowners insurance to cover you, since I'm hosting guests and not running a restaurant.

      If I hosted such an event, it wouldn't be about the money, but about having a nice evening with people who love great quality food.

    8. Re:Wait list? by mysidia · · Score: 1

      I for one would prefer to pay a reasonable, known price for a known meal at a known location with some sort of expectation as to quality and safety.

      What's unknown or unreasonable about $125 a person?

      Obviously, they can't go announcing the exact location of their home to the public, due to the security risks.

      Sounds like a great way to avoid pesky things like health codes, regulation, the tax man, negative reviews, or even having a fixed price people can see and competitors can respond to.

      No... their reputation is on the line. They are a non-traditional venue. This does not mean they have free reign to compromise on food safety or bypass income tax obligations.

    9. Re:Wait list? by sexconker · · Score: 1

      $125 is the "suggested donation". I don't know if you have an y experience with such "pricing" schemes, but they work as follows: "Donate" the suggestion, get the baseline experience. "Donate" ??? more get ??? more. It's an unknown cost for an unknown product.

      Their reputation isn't on the line. Any bad experience will be limited to a select few people who were allowed the privilege of paying money that day, and any problems can be blamed on the location or individual host. They do have free reign to compromise on safety because the homes aren't subject to inspection unless the health inspector learns of the location and plans a raid during the service. They bypass taxes by calling things donations.

      These are all old tricks.

    10. Re:Wait list? by mysidia · · Score: 1

      They bypass taxes by calling things donations.

      Solicited donations, or donations received in conjunction with goods are services are not gifts for tax purposes. Any donations that you or your business receives are taxable, unless you are a registered tax-exempt organization such as 501.3(c) non-profit. you owe income tax and self-employment tax (or other corporate taxes) on income from donations you receive minus deductible expenses, and of course, FICA, witholding, and unemployment taxes on the commissioned help.

      homes aren't subject to inspection unless the health inspector learns of the location and plans a raid during the service

      Most restaurants aren't likely to be inspected either. Inspections are rare, and plenty of restaurants are non-compliant and would be shutdown if they did not have a nice relationship with the regulator (or cash in sufficient quantities placed into the proper hands to make regulators look the other way); it's an entirely theoretical difference.

      "Donate" ??? more get ??? more. It's an unknown cost for an unknown product.

      That's not what they say. The site makes it clear that you the suggested donation, you get the full deal.

      I suppose this technically doesn't preclude them from offering extras, but you didn't show anything indicating that is what they are up to.

      Any bad experience will be limited to a select few people who were allowed the privilege of paying money that day

      That's enough to get a bad review.

    11. Re:Wait list? by nitehawk214 · · Score: 1

      That is true, but you can generally tell by looking at someone's home if they are clean or not.

      If that was true we would not need health inspectors for restaurants. it is pretty easy to just quickly clean up the publicly accessible areas and cover up potential health disasters that an inspection would uncover, especially in a private home. (not that I have experience with such coverups...)

      --
      I'm a good cook. I'm a fantastic eater. - Steven Brust
    12. Re:Wait list? by FlyHelicopters · · Score: 1

      While that might be true, you don't generally go into the kitchen of a restaurant, if you come to my home, you will.

      There is a world of difference between a for-profit restaurant run by hourly employees who may or may not care, and a non-profit dinner hosted in my home for 8-12 guests.

      If you come into my home and it is clean and tidy and you know that your money is going to chip in for the food, it is reasonable to assume that I also don't throw the chicken on the floor before serving it to you.

  4. Kitchen Knives by cphilo · · Score: 5, Interesting

    What knives do you recommend? I use Chicago Cutlery, but I have been told that Wusthof is worth the money.

    1. Re:Kitchen Knives by InsultsByThePound · · Score: 1

      Honestly, it really depends on what you do. But for the average westerner, I'd recommend a cleaver good long (~10") japanese chef's knife (but european shape), I like Shun but there are better brands that cost more. And a moderate size ceramic knife.

      I think wusthoff/henckels is just ok but not more than that.

    2. Re:Kitchen Knives by sribe · · Score: 1

      And a moderate size ceramic knife.

      No. Too brittle. Chip at the slightest ding on a hard surface, so in a year or two the edge is really rough.

      I think wusthoff/henckels is just ok but not more than that.

      Yep, they're pretty good. But so are Chicago Cutlery, Gerber, Forschner, Update International, etc.

    3. Re:Kitchen Knives by turp182 · · Score: 1

      We are quite satisfied with Shun knives, an 8" chef's and a 4" paring knife. Other than a bread knife those two do everything we need.

      They have drawn blood from everyone who has used them, they are so sharp that it is surprising at first. I sharpen them about once every 6 months, and about every year they need a light honing to clear up any edge abberations/dents.

      And I got them on a great sale (about $75 for the big one, under $50 for the smaller one, about 75% off).

      --
      BlameBillCosby.com
    4. Re:Kitchen Knives by wisnoskij · · Score: 2

      In my experience in general knives, they do not need to be that expensive. Good quality steel is cheap, and the tools to work it in developed countries or the labour to old school smith it in the undeveloped are also both very reasonable (and shipping does not break the bank).

      It does not matter the size, if you are paying over 80-90 bucks, most of that is going for the brand. In my experience if you are looking for a good blade, you are looking for a blade that is between 60-90 bucks, a little less if it is really small. And if I were buying kitchen knives I would look for a company with a proven track record in general hunting/utility knives more than anything else. Those reviewers/critics will really test a knife and you can find out how well a company is known for their quality steel workmanship. A company is just not going to lose their steel forging skills when they produce kitchen knives, and the best metal workers will produce a wide range of blades, not just high end kitchen cutlery.

      --
      Troll is not a replacement for I disagree.
    5. Re:Kitchen Knives by xevioso · · Score: 1

      CUTCO for the win! I love those knives. I bought some of them 20 years ago and they are as good as new. Really, really amazing knives.

    6. Re:Kitchen Knives by CanHasDIY · · Score: 1

      CUTCO for the win! I love those knives. I bought some of them 20 years ago and they are as good as new. Really, really amazing knives.

      My parents have one of their cheese knives, and I can't recommend it highly enough. That thing is spectacular.

      --
      An enigma, wrapped in a riddle, shrouded in bacon and cheese
    7. Re:Kitchen Knives by alen · · Score: 1

      i think mine are wusthof. there were $500
      and they are falling apart in the dishwasher

    8. Re:Kitchen Knives by Onuma · · Score: 2

      The dishwasher will kill quality knives. Handles dry out, the blades are banged around against other knives & dishes or the racks in which they're held...the only thing worse you could do is to utterly neglect them.

      I have a $60 Kitchen Aid set which has lasted me for years. Hone the blade on a honing steel every time you use it. Hand wash and dry immediately. Once in a while, maybe 1-2 times a year, get the set sharpened by a local butcher (if you use them regularly). The steel will last a lifetime or more; the handles can even be preserved for generations.

      --
      What else can happen when an unstoppable force collides with an immovable object?
    9. Re:Kitchen Knives by sexconker · · Score: 1

      Never spend more than $40 on a knife. Expensive knives are for show. A good knife will last longer than you want it to if you manage to not leave it in the sink overnight and don't try to use it as an impromptu screw driver or whatever. Just get it sharpened properly when needed.

      Never buy a ceramic knife. It will chip the instant it hits something hard. The shrapnel can easily maim or blind, and will shred your poo pipes to ribbons if it lands in your food.

    10. Re:Kitchen Knives by hey! · · Score: 1

      I've used Wustof, Henkels and Chigago Cutlery, and have settled on Chicago Cutlery as the most practical choice *for me*. There's no doubt that the more expensive knives are lighter, better balanced and more elegant, but the Chicago Cutlery knives work every bit as well for most people, and that includes very serious home cooks.

      Why spend the extra money for a fancy knife made by laser-wielding German craftsmen? Well, I suppose if you spent eight or ten hours a day cooking like my Dad and older brothers did (I'm the only one who didn't go into the restaurant business), then the tiny advantage of a slightly nicer knife might add up over the course of a long shift in the kitchen.

      That said, my Dad was a professional cook from the time he was twelve years old until he was 70, and he didn't use fancy knives. He had these ancient hunks of razor sharp steel, forged in some previous age of the world, that could bone a chicken faster than you could unzip a jacket. Nobody in his kitchen would be sissy enough to complain about fatigue from using a knife.

      --
      Post may contain irony: discontinue use if experiencing mood swings, nausea or elevated blood pressure.
    11. Re:Kitchen Knives by hey! · · Score: 1

      That's my experience with Henkels 5 star too.

      --
      Post may contain irony: discontinue use if experiencing mood swings, nausea or elevated blood pressure.
    12. Re:Kitchen Knives by sribe · · Score: 1

      That's my experience with Henkels 5 star too.

      Henkels vs Wusthof: Henkels uses a harder steel, which initially keeps its edge longer, but is harder to "touch up"; Wusthof uses a softer steel which loses the fine edge much sooner, thus needs touch up (steel or ceramic disk) more frequently, but is easy to touch up. I much prefer Wusthof.

    13. Re:Kitchen Knives by geekoid · · Score: 1

      http://www.japanesechefsknife....

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    14. Re:Kitchen Knives by geekoid · · Score: 1

      The only knifes that go into a machine to wash are the plastic handled(Dexter Russel, I think.) commercial kitchen knives. Unless you are Micheal J. Fox*, everything else should be hand washed. And it is easy to hand wash knives.

      Too Soon?

      That said, the Dexter Rusell knives are inexpensive, and do a really good job. They aren't a life time knife, but more then worth the money.

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    15. Re:Kitchen Knives by werepants · · Score: 1

      As long as you are ok with a company that sells its product by exploiting poor college students. I worked for Cutco for a while, and while it is true that their knives kick ass, I think the techniques they use for sales are shady at best... somewhere between the power games of car salesmen and the relationship exploiting, pyramid-scheme shenanigans of Multi-level marketing.

    16. Re:Kitchen Knives by DerekLyons · · Score: 1

      And if I were buying kitchen knives I would look for a company with a proven track record in general hunting/utility knives more than anything else.

      If I were buying kitchen knives, I'd look for a company with a proven track record of producing *gasp* kitchen knives.
       

      A company is just not going to lose their steel forging skills when they produce kitchen knives

      Nor will they gain the appropriate design skills when they add kitchen knives to their existing hunting/utility lineup.
       
      Kitchen knives are generally thinner and lighter than hunting or utility knives, and also have specialized shapes that are different from hunting and utility knives. They're generally made of different alloys, as a kitchen knife is much more heavily used and if being properly maintained must withstand regular application of a steel.

    17. Re:Kitchen Knives by LMariachi · · Score: 1

      You’re right that ceramic knives are bullshit, but your price point for a decent real knife is way low. $40 knives will cut things, but they won’t hold an edge and they feel awful, except maybe meat cleavers and paring/utility knives. For a main 8-9" chef’s knife don’t go below $150. Also avoid stainless steel if possible. Carbon steel is harder to take care of (no dishwasher, rub with oil before putting away) but dulls pretty much never (and it looks cool.)

    18. Re:Kitchen Knives by sexconker · · Score: 1

      So pay more for something that looks nicer and has a higher propensity for chipping and requires oil because you can't be bothered to have things sharpened properly? I bet you like cast iron pans, too.

    19. Re:Kitchen Knives by nitehawk214 · · Score: 1

      Cast iron pans have their purpose. I use mine for steaks and on campfires, and occasionally on the grill for things I am worried would fall through. Stainless and annodized aluminum are better for almost everything. (many will argue that the stainless is better for steaks too) But at least the cast iron is dirt cheap.

      A $150 dollar knife is a waste of about $100 dollars. You can always get a knife for $50 bucks and performs just as well, it just wont look as pretty.

      I bet he has those magnetic knife holder things so he can show off his expensive knives to everyone.

      --
      I'm a good cook. I'm a fantastic eater. - Steven Brust
  5. ITs not about eating by geekoid · · Score: 1

    it's about being there and being a special snowflake.

    --
    The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    1. Re:ITs not about eating by davester666 · · Score: 1

      I think I'll be a special snowflake somewhere else.

      --
      Sleep your way to a whiter smile...date a dentist!
    2. Re:ITs not about eating by flyneye · · Score: 1

      Take me back to 54 baaaaybeeeeee!

      --
      *Repent!Quit Your Job!Slack Off!The World Ends Tomorrow and You May Die!
  6. I'll bite by xevioso · · Score: 1

    I live in San Francisco, and live near a number of Asian grocery stores. We get all sorts of interesting fruits and vegetables year round that are hard to find anywhere else, and these stores often import them from Asia, often from China, the Phillippines, Thailand, etc....

    Do you have any information on the status of the US relaxing additional import restrictions on fruits and veggies from SE Asia and other parts of the world? For example, now that Burma is supposedly a bit more democratic, can we expect to see that country exporting more and more produce to the US?

  7. Antarctica Cuisine? by jellomizer · · Score: 3, Funny

    It says you went to all 7 continents "staying with local families and learning to cook the cuisines of the world"

    Wouldn't Antarctica just be canned food. As the locals are only there temporary. Or is there a really good Penguin Soup?

    --
    If something is so important that you feel the need to post it on the internet... It probably isn't that important.
    1. Re:Antarctica Cuisine? by necro81 · · Score: 3, Informative

      Wouldn't Antarctica just be canned food. As the locals are only there temporary

      It depends a bit on where on the continent you are, and during what time of year. All the (sizable) bases have cooking facilities, mess halls, and full-time cooking staff. There are fridges and freezers, so the cooking can be a lot more sophisticated than opening a can and heating over a flame. During the summer, fresh produce comes in with just about every flight - even to the South Pole station. Some places grow their own greens year-round. Some more details can be found in Werner Herzog's documentary Encounters at the End of the World .

      That said, the facilities are run by subcontractors, not restaurateurs. So it's probably a lot like base food you would find anywhere. Hunting the local wildlife (such as it is) is banned, and there isn't local vegetation to speak of.

    2. Re:Antarctica Cuisine? by geekoid · · Score: 2

      But it isn't local food. Maybe shaved ice.

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    3. Re:Antarctica Cuisine? by newdsfornerds · · Score: 1

      Yes, there are no fish in the sea off Antarctica, just penguins.

      --
      Damping absorbs vibrations. Dampening is caused by moisture.
  8. Food? by GarethIwanFairclough · · Score: 3, Interesting

    [snark]We already know the future of food; it's going to be eaten :P [/snark]

    What's your take on the whole "vertical farming" and "hydroponics" thing?

    1. Re:Food? by GarethIwanFairclough · · Score: 1

      moron.

      I rather like carrots, as it happens. "Moron" is the Welsh word for "carrot" after all.

    2. Re:Food? by geekoid · · Score: 1

      https://www.youtube.com/watch?...

      Thanks.

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    3. Re:Food? by GodfatherofSoul · · Score: 1

      Right! I don't drive my car anymore because of all the jerkwad drug dealers transporting with cars and giving them a bad name.

      --
      I swear to God...I swear to God! That is NOT how you treat your human!
  9. The Presentation Layer by Dissenter · · Score: 2

    As a chef that embraces modern technology, do you think that the 3D printed food technology is something you will have in your kitchen some day or is it just a fad?

    --

    Dissenter
    "There is no knowledge that is not power."

    1. Re:The Presentation Layer by ArcadeMan · · Score: 1

      http://life.nationalpost.com/2...

      --
      Get free satoshi (Bitcoin) and Dogecoins
    2. Re:The Presentation Layer by HornWumpus · · Score: 1

      All the best foods are extruded. Cheesy poofs, hotdogs, slimjims etc.

      All they need is an extruder to print with these three flavors and voila 4 Micheline stars it is.

      --
      John McAfee 'It was like that time I hired that Bangkok prostitute; to do my taxes, while I fucked my accountant'
  10. I only have one question. by GoodNewsJimDotCom · · Score: 2

    World Hunger is trending towards going away, and a catalyst for eliminating it is for individuals to work hard and donate to the poor.

    What are some strategies you have for elimination of World Hunger?

    --
    God spoke to me
    1. Re:I only have one question. by geekoid · · Score: 1

      Kill the warlords and distribute the food.

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
  11. Re:Soylent Green by HappyHead · · Score: 1

    More importantly, what do you think about Soylent, the food substitute?

  12. Local gardens and farms? by mlts · · Score: 2

    What do you think of replacing the stereotypical front yard with some type of garden and some home raising of animals (chickens come to mind)? I'm nowhere near a farmer, but having the ability to have food available a few feet away seems like a wise idea, especially with food prices skyrocketing.

    1. Re:Local gardens and farms? by vux984 · · Score: 2

      What do you think of replacing the stereotypical front yard with some type of garden and some home raising of animals (chickens come to mind)?

      I seem to recall reading that a potential drawback of this would be the difficulty in containing the spread disease. Thousands of 'farms' just a few 10s of feet from the next one over, each managed by a total amateur during evenings and weekends who already has a real day job.

      Writing this I think the article I specifically read was in reference to running bee hives, but it seems that the issues would apply here as well.

      What do you do if your neighbors chickens start getting sick...and they aren't swift enough to address the problem... hell even if they are swift its probably too late.

      I'm nowhere near a farmer,

      Exactly. To turn this into an IT analogy it would be like proposing each home run their own mail servers. In theory this would be good for a lot of reasons... but most people aren't server admins; and dealing with spam, viruses, server updates, relay issues, security, etc, etc is just setting things up to fail. A chicken coop in every front yard is a biological (biohazard) equivalent.

    2. Re:Local gardens and farms? by mlts · · Score: 1

      For plants, I'd rather have a garden than a front/back lawn, because it means less to mow, and it puts a (rather limited) resource to use. Plus, I have a grey water reclamation system [1], so having the water go into food production makes more sense than just having it making an end product of grass clippings that go into the city landfill.

      For animals, basic sense comes to mind. Chickens go to the avian vet yearly or when sick. If it is respiratory, they get yanked away ASAP. I'm not a farmer, but there are always common sense practices (such as not having a rooster in an urban area) that should be intuitive to anyone.

      [1]: Make sure to use a decent, graywater friendly laundry soap.

    3. Re:Local gardens and farms? by geekoid · · Score: 1

      Don't.
      Chickens a make noise, all the time. They poop FAR more then you think, they're are stupid and do stupid things. They get diseases, there are predators, they die, they can fly over fences.

      Unless you have and acre, they will cost you more then you save.

      Where are food prices skyrocketing?

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    4. Re:Local gardens and farms? by geekoid · · Score: 1

      you're gray water is going into you plants?

      I don't care f you were offering me directions out of hell, there is no way I would take your advice.

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    5. Re:Local gardens and farms? by serbanp · · Score: 2

      Chickens a make noise, all the time. They poop FAR more then you think, they're are stupid and do stupid things. They get diseases, there are predators, they die, they can fly over fences

      .
      I usually appreciate your comments but you're dead wrong about this subject.

      In my block of SFH there are 4 people keeping chicken (myself included) and there is hardly any noise related to the chicken. The only noise they make is after they've laid an egg. No rooster allowed though.

      If you keep the run dry (roof against rain and covered with absorbent things, such as straw), there is no smell at all from their poop, which anyway is not an issue.

      Chicken are not stupid, especially if they live in decent conditions (not crowded, clean environment, fresh water, nutritious food, gentle handling etc). Some breeds are quite smart for a bird (Ameraucana comes to mind). Almost all will protect themselves from day predators (hawks etc), especially in a backyard context. At night, you keep the coop closed, so there's no risk.

      If they're well fed, chicken will not be able to fly over a 8' fence once they're reaching adulthood (but maybe the bantam do).

      As for diseases, they almost never get sick if properly cared for. Good food, enough room and clean coop/run go a long way in keeping the (vet.) doctor away.

    6. Re:Local gardens and farms? by mlts · · Score: 1

      Right now, nothing edible... but better gray water on a tree than a dead tree with local water restrictions. A garden with edibles is different, and I wouldn't be doing this type of system.

  13. Re:After seeing the Republicans by jellomizer · · Score: 3, Insightful

    I know I am feeding the troll, but I need a break from work.
    The Republicans are not Anti-Science, they are food "Good News" Science, say GMO Foods, and new technologies, stuff they can say look how much money science is making us.
    What they don't like is Bad news science, where it means a company will need to change their production and loose money. As well if a particular science seems to clash with a religion of a voter base.

    That said, If say the Evangelicals started to vote Democrat, you will see a new set of democrats fighting against putting evolution in schools.

    Politicians are not for and against science. They are just going to have a position that gets them their most votes.

    --
    If something is so important that you feel the need to post it on the internet... It probably isn't that important.
  14. Sustainable beef? by Iamthecheese · · Score: 2

    How can mass farming of cattle be made sustainable?

    --
    If video games influenced behavior the Pac Man generation would be eating pills and running away from their problems.
    1. Re:Sustainable beef? by pubwvj · · Score: 1

      Instead of having big farms each with lots of cattle, sheep, goats, pigs, chickens, etc we would do far better to have many small farms with fewer animals all out on pasture. All of those animals can be raised on a diet of mostly to all pasture. No commercial grain feeds are needed for any of them. The rise of CAFOs and feedlots was due to an excess of nitrogen and grain. It was all a mistake. Time to correct it.

    2. Re:Sustainable beef? by AttillaTheNun · · Score: 1

      Google Alan Savory

    3. Re:Sustainable beef? by Iamthecheese · · Score: 1

      The question was about methane.

      --
      If video games influenced behavior the Pac Man generation would be eating pills and running away from their problems.
    4. Re:Sustainable beef? by pubwvj · · Score: 1

      The buffalo used to toot up a storm...

  15. How do I (slowly) assemble my own awesome kitchen by krotscheck · · Score: 2

    What is the most efficient, and ordered, way to assemble a world-class kitchen?

    Many of us don't have the budget (especially when coming out of college) to buy all the crazy-awesome tools that make for a world class kitchen in one go, so we have to slowly purchase items as our budget allows and/or old cheaper items get used up. Do you have a recommended order, from a batchelor/ette's first egg pan to elaborate computerized sous-vide, in which someone can build their own world-class kitchen over several years?

    --
    This signature can save you $400 on your car insurance!
  16. Soylent (food substitute)? by Anonymous Coward · · Score: 1

    How do you feel about products like Soylent and the community building around such products? Do you think this is something that could catch on?

    Other interesting article: http://fourhourworkweek.com/2013/08/20/soylent/

    1. Re:Soylent (food substitute)? by ArcadeMan · · Score: 1

      http://www.yvesveggie.com/

      http://www.tofurky.com/

      http://solcuisine.com/

      https://www.morningstarfarms.c...

      etc

      --
      Get free satoshi (Bitcoin) and Dogecoins
  17. Re:Is technology making restaurants obsolete? by wisnoskij · · Score: 1

    Can't tell if troll or serious.

    --
    Troll is not a replacement for I disagree.
  18. Random lottery vs Supply and Demand? by ShanghaiBill · · Score: 1

    Instead of using a random lottery to select your customers, wouldn't it make more sense to simply raise your prices until demand falls to meet supply? Or, alternatively, add some space for more tables, so supply rises to meet demand?

    1. Re:Random lottery vs Supply and Demand? by vux984 · · Score: 1

      , wouldn't it make more sense to simply raise your prices until demand falls to meet supply?

      Until he only ever cooks for rich people? Maybe that's not what he wants to do.

      Or, alternatively, add some space for more tables, so supply rises to meet demand

      http://frankunderground.com/

      "At FRANK, youâ(TM)ll be seated around our massive communal table of century-old reclaimed wood, surrounded by new friends who share your love for fresh, local food and the fellowship and storytelling that naturally spring from the dinner party setting. "

      " FRANK generally takes place within 10 minutes of downtown Dallas (normally accessible by public transit) at a private home in a comfortable, casual, informal space."

      Adding more tables would
      a) defeat the dinner party gimmick.
      b) probably not fit in the average private home

    2. Re:Random lottery vs Supply and Demand? by Scottingham · · Score: 1

      Maybe he doesn't want to serve only millionaires?

    3. Re:Random lottery vs Supply and Demand? by geekoid · · Score: 2

      NO, that is a common misunderstanding of economics. one free market crazies often make.

      Lets say you can seat 200, and 300 show up every night. So you say, lets go from 49 dollars a plate, to 50. You could loose 200 or more customers, over a dollar.
      Add to that he uses it to accelerate a hip persona, it make sense.

      This is more of a service where he comes to the home, and not an actual restaurant per se. I just used a restaurant as an example.

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
  19. scalability by globaljustin · · Score: 2

    Mr. Starr, thanks for taking questions.

    My question: When will we see a scalable local/organic logistics solution for delivering food to a large metro area? Ex: The size of Denver...we see stories of "innovative tech solutions" all the time here on /., but usually they are limited to one "green" building, one research team's "urban farm" concept, one restaurant chef applying these in one restaurant in Brooklyn... I'm asking when will we see one of those solutions applied at scale? I ask because in my mind that is the threshold or 'tipping point' in the industrial food situation.

    --
    Thank you Dave Raggett
    1. Re:scalability by DerekLyons · · Score: 1

      When will we see a scalable local/organic logistics solution for delivering food to a large metro area?

      Never. When you're supplying a large metro scale area, you're supplying in industrial quantities. You're simply changing the nature of the industry, not replacing it.

      Setting aside of course that proving fresh vegetables in winter to many cities in the US requires energy - whether for transporting it from a distant and more clement clime, or for providing heating and possibly lighting for local growth. So far, transport is far more efficient because the energy requirements are lower.

    2. Re:scalability by globaljustin · · Score: 1

      yes exactly...it's about providing the all-season bounty that everyday people like in a Denver suburb have come to expect from a supermarket

      in order to compete they have to cover alot of ground...litterally

      --
      Thank you Dave Raggett
    3. Re:scalability by jmkaza · · Score: 1

      In Denver, Mile High Organics, Door to Door Organics, Walmart to Go, The Organic Dish, Growers Organics, and a few others all offer a large variety of organic and local produce and packaged/prepared foods delivered directly to your home. Since your question was when, the answer is a few years ago.

  20. Industrial Livestock and the High Meat Diet by Sir_Eptishous · · Score: 1

    Do you agree with the following statement, and would you comment?

    Industrial livestock production and the high meat consumption diet of the industrialized world are unsustainable and are causing great damage to the Earths ecosystems,
    and that the only real solution being that the amount of meat being consumed must drop considerably.

    --
    We play the game with the bravery of being out of range
  21. Space Food by turgid · · Score: 1

    What will space food be like?

    I'm thinking of the first orbital hotels in space-stations in Earth orbit for very rich space tourists. Presumably there will be a need for exciting, high-quality novel cuisine in this environment? And cooking facilities?

    Then will come the tourist trips to the Moon and eventually Mars.

    What ideas do you have?

    --
    Stick Men
  22. Innovations in Brewing by KermodeBear · · Score: 1

    What are some of the most interesting and promising recent innovations available to the home brewer?

    --
    Love sees no species.
  23. Re:Soylent Green by CanHasDIY · · Score: 1

    More importantly, what do you think about Soylent, the food substitute?

    Um... that if I wanted to eat tasteless gruel, I'd try out for the local theater's production of Oliver Twist.

    --
    An enigma, wrapped in a riddle, shrouded in bacon and cheese
  24. Re:Is technology making restaurants obsolete? by CanHasDIY · · Score: 1

    Not to mention, all the technology in the world is means precisely dick if you don't know how to use it right.

    --
    An enigma, wrapped in a riddle, shrouded in bacon and cheese
  25. So, Nathan Myhrvold wrote a gigantic cookbook by 93+Escort+Wagon · · Score: 1

    Does that make him:

    A) Yet another very rich nerd trying desperately to be remembered for something - ANYTHING - else other than being yet another very rich nerd.

    B) An extremely evil nerd trying desperately to be remembered for something - ANYTHING - else other than being an extremely evil nerd.

    C) All of the above.

    --
    #DeleteChrome
  26. Re:After seeing the Republicans by ThatsDrDangerToYou · · Score: 1

    ... and what's this here evolution thing y'all are talkin' bout?

  27. Butchers by Onuma · · Score: 1

    Current society focuses more and more on technology to make cooking easier, quicker, make prepared foods more readily accessible, etc. One area we have not really changed is butchering, except to say that there are far fewer butchers today than a generation ago. There could be no quality cuts of meat without them.

    Do you think butchers are a dying breed, or will we see a resurgence within that profession?

    --
    What else can happen when an unstoppable force collides with an immovable object?
    1. Re:Butchers by geekoid · · Score: 1

      I can get a custom cut at almost every grocery store within 15 miles of my home.

      Did you ask anyone at your meat dept.?

      --
      The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
    2. Re:Butchers by Onuma · · Score: 1

      I don't particularly have a problem, but I also know where to go. I've just noticed the trend of butchers' shops becoming more centralized. It's more difficult to find a small business or butcher who isn't located in a large grocery store than it was in the 80s or 90s. Granted, I can still go to Costco and get things cut any which way. Availability is there, just not as readily as it once was. Could merely be my perception.

      --
      What else can happen when an unstoppable force collides with an immovable object?
    3. Re:Butchers by hguorbray · · Score: 1

      San Francisco -foodie, slo food, and localvore place that it is is undergoing a real butcher/charcuterie renaissance with celebrity butchers and local butchering classes

      https://www.google.com/search?q=sf+butchery+classes&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb

      https://www.google.com/search?q=sf+butchery+classes&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb#channel=sb&q=sf+butcher&rls=org.mozilla:en-US:official

      I'm just sayin'

    4. Re:Butchers by Onuma · · Score: 1

      Not popular in the DC metro area yet. We have tons of good food, but not that...

      --
      What else can happen when an unstoppable force collides with an immovable object?
    5. Re:Butchers by SlashdotOgre · · Score: 1

      It varies largely by region and by what parts you're looking for. If all you're talking about is getting a particular cut of steak, that shouldn't be a problem for most places although I don't call that butchering. If you want something a bit more exotic like pig liver, caul fat, etc. your options quickly become limited. Some places will let you special order less common parts (i.e. sweetbreads, kidney) if you meet minimum increments, and some cuts (tripe, tongue, oxtail, etc.) you can more easily find at an ethnic market however you really need to know where to look. However to get other parts (i.e. a full hog's head, pork liver, etc.) you need to find a real butcher and those are becoming increasingly less common. This is partially dicated by health code requirements that need certain parts (i.e. fresh liver) to meet certain guidelines that can't be done unless you cut the whole animal there.

      In the SF Bay Are where I live we still have some good local butchers (The Fatted Calf, The Local Butcher Shop, Golden Gate Meat Co., etc.) however you pretty much have to know where to look and be willing to drive. For example, in the East Bay I only know of one store that does full butchering (Lunardi's in Walnut Creek) and even local butcher shops like Lawrences Meat in Alamo or Main St. Meat & Fish Market in Pleasanton don't get the whole animal.

      I have limited experience in Brooklyn, New York, and I found it a but easier to find local butchers over there. However that may well be changing.

      --
      Sadly, PS/2 was yet another victim of USB, which doesn't care what you plug into it, the electrical slut.
  28. Re:Soylent Green by MouseTheLuckyDog · · Score: 1

    Hey. My suggestion to the Ars guy who tried it out. Add sugar free coffee syrup.Then tasteless gruel becomes tasty gruel.

    Or you could simply add some fruit/fruit juice to it.

  29. Re:Soylent Green by CanHasDIY · · Score: 1

    Hey. My suggestion to the Ars guy who tried it out. Add sugar free coffee syrup.Then tasteless gruel becomes tasty gruel.

    Or you could simply add some fruit/fruit juice to it.

    Or I could not waste energy turning every potential meal into baby food.

    Not saying that "soylent" isn't something worth pursuing (sure seems like it would be far more nutritional than the heavily processed garbage that's commonly eaten by the masses these days), but to quote a terrible character from a terrible movie, "it's just not my bag, baby."

    --
    An enigma, wrapped in a riddle, shrouded in bacon and cheese
  30. Re:Soylent Green by CanHasDIY · · Score: 1

    PS If you're wondering about the quotes I put around the word "soylent..." it's because I think that it's a terrible name, and will most likely hurt any attempt at mass adoption, thanks to the mental connections people make when they hear that word.

    --
    An enigma, wrapped in a riddle, shrouded in bacon and cheese
  31. Re:After seeing the Republicans by geekoid · · Score: 1

    and you would see a lot of former democrat start voting republican.
    Hardly the first time the parties changed.

    "Politicians are not for and against science. They are just going to have a position that gets them their most votes."
    Republican have been lying about science in order to get money from industry while keeping there masses from braying too much.

    --
    The Kruger Dunning explains most post on /. http://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect
  32. Re:How do I (slowly) assemble my own awesome kitch by serbanp · · Score: 1

    In the order of importance (for a residential setting):
    1) good range or rangetop. The burners better be open style and capable of at least 15kBTU (22k and up to do wokking right)
    2) good rangehood. At least 600-700CFM, baffle filters.
    3) good oven, either in a range or stand-alone. Size is important, but evenness of baking is much more so. Steam capability optional.
    4) good set of utensils. Many competing schools of thought regarding pans (I personally prefer cast iron in almost any situation), just avoid the non-stick coated thin aluminum junk. Good knives and even better knife sharpener.

    Everything else is secondary, maybe the fridge/freezer are sitting on a distant #5.

    Oh, and sous-vide is, i.m.o., overrated.

  33. Re:molecular gastronomy by serbanp · · Score: 1

    yeah, that phrase sounds awfully pretentious, but This' book has some interesting bits about why some things work in the kitchen the way they do. Understanding why you're doing something when cooking makes you a better and more consistent cook.

  34. Some random guy by DerekLyons · · Score: 1

    Why should I care about what some random guy/pseudo celebrity has to say about the future of food?

  35. Re:Is technology making restaurants obsolete? by HornWumpus · · Score: 2

    Micheline gave my 3d food printer 1 star!

    --
    John McAfee 'It was like that time I hired that Bangkok prostitute; to do my taxes, while I fucked my accountant'
  36. Fat Sick and Nearly Dead by labnet · · Score: 1

    I've been watching some documentaries lately, along the lines of Fat, Sick and Nearly Dead & Food Matters (both worth watching).
    The common theme (which I have heard for many years now) is to eat raw and stay away from processed foods: the reason being; most chronic disease is caused by the lack of avaiable micronutients. You may be getting energy from processed foods, but all the complex biomechanics for healty cell life is being starved, causing heart disease, diabetes, weight gain, etc etc.
    From your experience with food around the world, what do you think is the optimum daily diet.

    --
    46137
  37. Isn't all food really "sustainable" ? by REALMAN · · Score: 1

    I keep hearing this nonsense about "sustainable" food. All of our current food is sustainable, otherwise our grocery stores would be empty.
    Isn't what you really mean about "sustainable" food is that it's food for the poor people while REAL food like meats and cheeses and fresh vegetables are for the elite while we poor people should be relegated to the processed junk food and imitation soybean meats along with the GMO's?

    --
    - A Frog in a pond utters an azure cry. -
  38. Re:If you like sustainability and technology... by pubwvj · · Score: 1

    GMOs as we have them at this point are not sustainable technology so that is rather moot. There is growing evidence that the GMOs are reducing production in addition to the damage their use does to the soil life.

  39. Re:Will we ever have to sacrifice taste? by pubwvj · · Score: 1

    Arable land is increasing with global warming as vast amounts of northern land that was once to cold is now accessible to life, both wild and domestic.

    The human population growth rate is slowing dramatically. We need more people to be able to think our way out of the big problems that are coming. There is a comet or astroid with our name on it. If you care, breed and educate your children so they can help solve the problems of today and tomorrow.

  40. future of cooking by nachtkap · · Score: 1

    How would you cook if all of humanity's food(/sugar/fuel) production had to be algae plus 3d printing because of environmental concerns and space requirements?

  41. Re:Is technology making restaurants obsolete? by GodfatherofSoul · · Score: 1

    Interesting point, but quality isn't the only part of the dining experience. There's the service, people watching, having a night out, etc.

    That being said, if I could replicate meals that I know are simple yet I don't have the recipes for (e.g. the Thai "fast food" place on the other side of town), I would probably *never* go there again because of the inconvenience.

    --
    I swear to God...I swear to God! That is NOT how you treat your human!