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Saturday, May 25, 2019

Watching
The Butcher

The Butcher

S01E01 "Meat the Monster"

Four butchers must break down a pig using an old-school hog splitter; the remaining three are tasked with cutting steaks and eyeballing to weight without a scale; the final two advance to the final round where a mystery beast is revealed.

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Jonathan's location at time of posting
LaCour Stationary 38%
1
Watching
Wheeler Dealers

Wheeler Dealers

S17E06 "1974 Jensen Healey"

Two of the most iconic names in British motoring came together, with an all British engine by Lotus, to make one of the finest British roadsters: the 2-seated convertible Jensen Healey. Mike finds the perfect example to recondition with Ant's help.

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Jonathan's location at time of posting
LaCour stationary 29%
1
apple.news apple.news

Fun post over at Wired which discusses the plain truth: charcoal grills are awesome.

Of course, even food cooked on a gas grill gives off aromas---all food does. But food grilled over a charcoal flame has a special one: guaiacol.

Guaiacol is an aroma compound produced when you use heat to break down lignin, the resin responsible for holding strands of cellulose together to form wood. “It has a smoky, spicy, bacony aroma,” Sacks says. “In fact, the flavor that most people associate with bacon is largely degraded lignin.”

Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON.

So if you have two identical steaks, cooked at identical temperatures, for the same amount of time, where the only difference is that one is cooked over charcoal and one is cooked over gas, what will be the end result? The charcoal-cooked steak will taste more like bacon.

Case closed.

Case closed, indeed. 🥓

 

Jonathan's location at time of posting
LaCour Stationary 49%
3