It’s morning. Probably. You’re disoriented, the inside of your mouth has been replaced by ass-flavored shellac, and somehow it’s 87 degrees at 10 a.m. The full weight of last night will soon come rushing back to you, and you need enough hair of the dog to qualify as taxidermy in order to steel yourself against the impending nausea.
…a couple of months ago, I called Bowien, who has soared to success by riffing on the classics at his Mission Chinese Food restaurants in San Francisco and New York. (He made Andrew Knowlton’s Hot Ten list way back in 2011, and this year’s Top 50 list.) Would he teach me how to make fried rice the right way? Before I knew it, I was in the basement of his Lower East Side outpost. We cooked MCF’s Malaysian beef jerky fried rice, which he and his executive chef, Angela Dimayuga, concocted one night after seeing Nine Inch Nails in Brooklyn. Like the best versions, it’s eminently satisfying but subtly flavored.
The amount of soda you sip not only boosts your sugar intake and packs on pounds—it might also increase your risk for cancer.
The culprit? A chemical called 4-methylimidazole (4-MeI). This potential carcinogen is found in some types of caramel color, the artificial ingredient used to turn colas and other soft drinks brown. Every day, more than half of Americans between the ages of 6 and 64 typically drink soda in amounts that could expose them to enough 4-MeI to increase their cancer risk, according to a new analysis of national soda consumption conducted by scientists at Consumer Reports and the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health. The study was published today in the scientific online journal PLOS ONE.
…caramel color is found in a wide variety of foods, including bread and other baked goods, dark sauces such as soy or barbecue, pancake syrup, and soups. While we don’t know what type of caramel color or how much 4-MeI is in those foods, it’s clear that many people are already getting concerning amounts of 4-MeI in their diets just from the soda they drink.
Ideally, this carcinogenic chemical should not be added to food on purpose because we know that will cause dozens or possibly thousands of cancer deaths in the coming decades. But what are you gonna drink—Sprite?
Did you know there’s a proper way to eat sushi that doesn’t involve completely soaking the rice in soy sauce? You’re only supposed to dip the fish, which can be tricky if you’re not skilled with a set of chopsticks. So Fukuma, a Japanese soy sauce manufacturer, is now packaging the salty brown side in tiny spray bottles so you can perfectly spritz your sushi.