By Felix Salmon
February 10, 2011

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“Coke, Tostitos and Reese’s Peanut Butter Puffs — yum! — are all vegan. The truly healthy alternative to that chip is not a fake chip; it’s a carrot. Likewise, the alternative to sausage is not vegan sausage; it’s less sausage.” — NYT

Breaking the Web with hash-bangs: Why Gawker’s new architecture makes little sense — Isolani

The facts about oyster exinction. A great piece of sensible meta-journalism — In a Half-Shell

“Cast iron skillets and Michael Jordan are the best of all time in their respective fields” — Awl

Glaeser writes an ode to the skyscraper — Atlantic


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Felix, your thoughts on the proposed Toronto and London stock exchange merger? It would be rather appreciated.

Thanks a lot.

Posted by SGKingsley | Report as abusive

Regarding cast iron, I own as much of it as the structural members of my kitchen will support. It’s really fantastic, and it’s especially wonderful that you can out-snob the snobbiest All-Clad or Calphalon aficionado with a twelve-dollar lump of metal from rural Tennessee.

But searing does not, in fact, “seal in the juices,” and one gets tired of hearing that. It just makes a crazy-delicious crust on the seared surface. Searing doesn’t make meat waterproof–if anything, searing makes meat _dryer_ than cooking at low temperatures. If seared food is any juicier, it is beacuse the high temperature shortened the cooking time, not because the crust is magic. Just as an ice tray of very hot water just _might_ freeze faster on account of evaporation carrying off enough of the water to make up for the higher starting temperature.

Posted by ckbryant | Report as abusive