As recently pointed out to me via twitter, it has been exactly one year since HappyConsumer was last updated. I think this might be the kick in the pants I needed. Look for more updates soon on a variety of topics, including the making of a dried, cured sausage and (fingers crossed) the making of headcheese.
Excellent writeup on the wide world of tequila. Starts with the obvious (Cuervo is not good tequila) and then moves on to define the different tequila varieties. This reminds me…I haven’t had a good tequila in a while. I’ll have to remedy that…[via Daring Fireball]
HappyConsumer has been silent too long. What better way to break that silence than with a link to an in-depth interview with Cesar Fuentes, Executive Director of the Red Hook Food Vendors Committee over at The Porkchop Express? It looks like all the vendors will be back soon (though it’s unclear when, exactly). They’ll be back in trucks, though, that cost on average $35k – so making money will be a struggle.
These photos of the cows being moved at Bobolink bring back memories. I miss those cows. [via curdnerd]
I think these fanciful food sculptures are real. [thanks, Nathan]
A nice set of photos of another session of the pig butchering demo I attended a few weeks ago. I really meant to take nice picutres myself but, alas, I forgot my camera. [via kottke]
A German site, Pundo3000, has done a very thorough (100 products) visual comparison of prepared food packaging photos vs. actual product photos. This American (or English language, at least) has stolen reposted most of the photos for easier consumption. Sure, we’ve all seen photos of how different a real Big Mac looks compared to its advertising counterpart, but this survey is impressive due to its scope (not to mention all those zany European per-prepared foods – wtf is a Bifi Roll Korn?!?). Someone needs to do a similar roundup of American foods. One note: lay off the Ritter Sport. that’s good stuff. [Thanks, Matt]