There’s a saying that the only thing more interesting than a poker player is the person sitting next to them. It was a unique breed of person who decided to become a professional poker player. Everyone had an interesting story how they got to that seat. And we were confident that was going to resonate.
Un articol despre ultimele proiecte ale lui Albert Adria, care încearcă să umple golul lăsat de mult mai celebrul său frate în gastronomia moleculară:
That sleight-of-hand is at the core of the nearly four dozen courses served at 41 Degrees. During the night’s journey, you will eat tree branches made out of marshmallows, caviar made from hazelnuts, walnuts made from white chocolate, pearls fashioned from black sesame, beans made out of a puree of beans, noodles out of sea cucumbers, octopus made from purple corn, and, most famously, wobbly olive spheres made from pureed olives and olive oil. By the time the bill comes, you’re surprised to find out that it’s not printed on white asparagus.
ESPN-ul are un reportaj despre faţa urâtă a fotbalului italian, cea despre care rar se scrie din mijlocul peluzei:
“Somebody will call me a monkey in front of the referee,” he says. “I turn to the referee and say, ‘Did you hear what he said?’ The referee says I should keep quiet. That is what the referee tells me. Are you kidding me?”
Păstrând ce-i mai bun la sfârşit, iată mărturia suprarealistă a bucătarului personal al lui Kim Jong Il, unul dintre puţinii who lived to tell the tale:
Kim had also established an institute dedicated to his longevity. Its staff of 200 approved every element of Kim’s diet. Each grain of Kim’s rice was hand-inspected for chips and cracks—only perfectly shaped rice, grown in North Korea, was approved. According to Fujimoto, the rice had to be cooked over wood harvested from Mount Paektu, the sacred mountain where, North Korean propaganda claimed, Kim was born under a double rainbow and a newly born star. All were impressed when Fujimoto served the freshest meal of all: still-living fish he’d fillet alive by cutting around the organs—a skill he’d learned while working at Japan’s Tsukiji fish market.