No wonder there was no line at the Taco Bell today at lunch.
It’s funny—Taco Bell has managed to make a successful restaurant business by actually only making three or four different ingredients and then repackaging and recombining them in endless combinations and form factors. This explains why everything they make pretty much tastes the same, no matter what you order.
Of course, when one of those three or four things gets contaminated, then you have a problem.
FWIW, the incubation period for e. coli is apparently 3-to-9 days. I’ll keep you posted.
Cult restaurant Au Pied de Cochon (no relation to the much older establishment of the same name in Paris, another place I want to eat) has collectively produced an extremely weird but potentially fascinating cookbook. From the Times:
How else could they open the book with a photograph of Mr. Picard in a meat locker, slugging a split pig as if it’s a punching bag while his shirtless staff watches? Would a big publisher have let them include a picture of the barrel-chested Mr. Picard wearing nothing but a regal sash under the title “PDC Food Porn,” or a portrait of the dishwashers acknowledging their hard work, or a phone message from an unhappy diner with choice words for Mr. Picard?
The French version comes with a 48-page comic book that claims to be a history of pork; the English version has instead an introduction by famed culinary rascal Anthony Bourdain.
