Get ready to get lit on the literary. We’ve got the best culinary news and stories for your weekend consumption.
+ TIL: avocado toasts were an Aussie invention from the 1930’s. Who knew this popular millennial dish was so historic?
But even in 1931, avocado toast wasn’t new. In 1920, in the Covina Argus, a newspaper from a town in the San Gabriel Valley, a writer named Martin Fesler gave his recipe for Avocado on Toast: “Remove the skin and mash with a fork. Spread thickly on a small square of hot toast. Add a little salt and pepper.” He called it one of the nicest ways of serving avocado.
+ People will milk anything these days – even bananas!
+ Restaurants are keeping their doors open all day from morning to night because food-ing for a living is hard. It’s even harder if you want to be profitable.
As formal fine dining takes a backseat to more casual fare, the all-day destination makes sense. Continuous dining lets restaurateurs tap into the same mores that are driving diners into fast-casual restaurants, without having to give up on the idea of a comfortable, full-service experience. And with an all-day restaurant, operators can maximize profits while serving casual, and often less pricey, food.
+ Why haven’t we heard a lot of press about the Bay Area’s female chefs? It’s not for lack of diversity!
Just four years ago, women were notably absent from the Chronicle’s Rising Star Chef roundup, and the paper’s food-and-wine editor, Michael Bauer, made excuses for this fact. “Traditionally, the Bay Area has nurtured female chefs, but for the last several years, we haven’t been able to tap any who are on the verge of making their marks,” he wrote in the 2013 issue. That was hardly the case: Preeti Mistry opened Juhu Beach Club that year, and a year before that, Dominque Crenn opened Atelier Crenn. Crenn now has the title of the World’s Best Female Chef, along with two Michelin stars; fans of Mistry’s South Indian cuisine include Anthony Bourdain, among others.
HWY 101 mp 131 just got slimed. Fortunately no injuries. pic.twitter.com/jyBoZovzaz
— Depoe Bay Fire Dist. (@DepoeBayFire) July 13, 2017
+ Transporting live animals for consumption is often a complicated process. Nowhere else was this more recognized than in Oregon when 7,500 pounds of slime eels (and their slime) were dumped onto U.S. 101.
Plenty of people do eat hagfish—and despite their appearance, these boneless monstrosities aren’t actually eels, but are part of collection of nightmare fuel known as jawless fish—but mostly in Korea… The dish is known asggomjangeo in Korea and, according to some, it’s considered an aphrodisiac, despite being the least sexy creature on the entire planet.
+ Do you dislike weird diets based on vague pseudoscience? You might like the Angry Chef.