"Salon" news and stories

Human X-rays and MRIs are so fascinating because we're given a glimpse into that which we cannot usually see. But when fruit and vegetables were scanned in an MRI machine by lab research technologist Andy Ellison, the resulting images were entrancing due to their mystification -- not clarification -- of the inanimate subjects. The stitched-together image frames produce hypnotizing animations that are far more revealing than a simple slice and dice. We're not exactly eager to recreate Salon writer Francis Lam's claustrophobic MRI experience, but now we can't help but wonder what our animated insides might look like.

To see the animations of an artichoke, watermelon, broccoli and more check out Ellison's blog, Inside Insides.

Have you noticed how the centers of your steaks have become bloodier over time? Since, say, 1982, according to New York Times food writer Florence Fabricant?

Susan Burton has. In an essay on Slate.com, Burton publicly declares her meat preference as "cooked through, gray, no trace of pink." And while you may think that sounds like she's ordering up shoe leather, Burton says "that [her choice] signifies 'food safety.'" With that, she sets off on a fascinating historical journey of how the tradition of cooking meat well done has slowly slipped out of favor in American kitchens.

How does a man with a price tag on his head -- or at least his face -- keep from having his photo snapped by fellow partygoers or folks out for a hefty reward? Former New York Times restaurant critic Frank Bruni explains the art of ducking the spotlight in this Skype video from Salon's Kerry Lauerman.

[Via: 'Binger turned food critic' at Salon.com]

First things first. Salon's Diary of a turkey killer is decidely not the daily musings of someone who works in a slaughterhouse. It's a thoughtful piece by a former vegetarian turned carnivore who decides to raise and kill her own bird. The author is also quite an engaged gourmand. She grows her own heirloom tomatoes, and thus chose to purchase a heritage bird. A Heritage Bronze, like the one pictured here, to be specific.

The author details the high and low points of raising Harold the turkey from chick to tom, including the death of his significant other, Maude. Inevitably the article ends with Harold's slaughter and the subsequent feast. What's interesting about the piece is how the writer deals with slaughtering a live animal as an eater who was intimately familiar with the PETA party line.

Given how much I love meat, I also found the following quote pretty cool, "...despite a vocal minority of die-hard vegetarians and vegans, it's carnivores who are chic." But I shouldn't even be allowed to write that. First of all I'm hardly chic, and, unlike the intrepid author, I've yet to come to terms with my killer instinct. One of these days I'll watch or help slaughter an animal, not that it's something I look forward to. But I'm sure it will give me a more profound understanding of how meat comes to my table.

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Today Salon.com features a decent interview with Anthony Bourdain. Some of it is fairly amusing--most accounts of eating marginally butchered warthog generally are. Still, some might find other parts of it a little tired, as many of the questions seem geared toward coaxing forth the extreme views that Bourdain is known for. Not that I didn't enjoy hearing him call Rachael Ray a "bobble-head."

I guess maybe I'd just rather watch or read about him out doing his thing, eating "squeezle" in Vietnam, than talking trash. Still, he has is eloquent moments, talking about the best and worst meals of his life, and how women had to forge a path into high-end restaurant kitchens. All in all, it's an entertaining interview. For even more Bourdain, Megnut has short piece about his 50th birthday party, written by Michael Ruhlman.