For some time, I have been complaining that cappuccinos have evolved into something I call “latte-ccinos”, which is a drink that is somewhere between a latte and a cappuccino. Good to see that the New York Times has a piece on it highlighting the sad state of North American coffee and in particular the sham cappuccinos now commonly served.
But what is a true cappuccino? As the Times points out, there is a debate about what it is:
There was a time when cappuccino was easy to identify. It was a shot of espresso with steamed milk and a meringue-like milk foam on top. … “In the U.S., cappuccino are small, medium and large, and that actually doesn’t exist,” the food and coffee writer Oliver Strand said. “Cappuccino is basically a four-ounce drink.” … Others cling to old-school notions of what makes a cappuccino, with the layering of ingredients as the main thing. “The goal is to serve three distinct layers: caffè, hot milk and frothy (not dense) foam,” the chef and writer Mario Batali wrote in an email. “But to drink it Italian style, it will be stirred so that the three stratum come together as one.”
I agree with Strand: a cappuccino should be a small drink and the espresso, milk and foam proportional.. If you want a bigger drink, get a latte. And if you want a true cappuccino, find a good Italian establishment — in Toronto, Grano’s makes a superb one — and get your fix there.
For more on this, see: Is That Cappuccino You’re Drinking Really a Cappuccino? – The New York Times. The photo above is a link to that article.
This piece, The Selfish Side of Gratitude – The New York Times, is a scathing attack on gratitude by Ehrenreich. She makes some good points, but overall the writing is so dismissive, from the references to yoga mats to the numerous quotation marks around so many things, that I didn’t find it persuasive. No doubt some abuse the notion of being grateful, but I think there is more too it than a form of evasion. Read it and see if you agree.
My criticism of gratitude is smaller. My problem with the notion is that it isn’t as useful for me. I think there are better words for expressing how I feel, like glad or appreciative. Gratitude in the context of other people is subservient. I do not look down on the people who provide me a service, nor do I think they should think themselves somehow superior. Likewise if I do something for you, I don’t expect you to be grateful: if you are appreciative, that’s enough. And gratitude for certain aspects of nature or the universe make no sense if you are not religious.
There are people who I am grateful towards. Most of the time I can use other words to describe my feelings toward them and what they do. Grateful and gratitude are two words that should be used less often.
This is the first I’ve heard of a major failure for Uber: Uber’s No-Holds-Barred Expansion Strategy Fizzles in Germany from The New York Times. The focus is the city of Frankfurt, but in other cities in Germany and cities elsewhere throughout Europe, Uber seems to be getting serious push back. It seems tactics that have worked well in North American cities (and likely elsewhere) are backfiring in the cities mentioned. Whether you love Uber or hate it, this NYT story is worth reading.
It looks like the Fed in the US is going to raise rates. It is highly arguable whether it is a good idea. For a long time, it was a bad idea. Despite that, commercial banks recently have been arguing for the Fed to raise rates. Now whatever reasons they have been given, the true and underlying reason is mentioned here: Why Bankers Want Rate Hikes – The New York Times.
It is more difficult for banks to make money with lower rates. Higher rates make it easier for them to make money. Hence the push by some of them to raise the rates.
Banks aren’t stupid: they don’t want the economy to tank: they don’t make money that way either. But the sooner rates rise, the easier it is for them. Here’s hoping the US Fed continues to be smart enough to resist the pressure and do the right thing for the American economy.
According to Re/code, the New York Times, BuzzFeed and others have received really good terms with Facebook regarding the publishing of “Instant Articles”. For instance:
Facebook’s “Instant Articles” are designed to load, um, instantly on Facebook’s iOS app — which is the heart of Facebook’s pitch.
Facebook lets publishers use their own publishing tools, and then converts stories automatically into a format that works on Facebook’s app. There are also some cool bells and whistles, like a photo and video-panning feature Facebook imported from its all-but-forgotten Paper app. Here’s a demo video:
Facebook will let publishers keep 100 percent of the revenue they sell for “Instant Articles”; if they have unsold inventory Facebook will sell it for them via its own ad network and give publishers 70 percent of that revenue.
Facebook will give “Instant Article” publishers access to performance data on their stuff, provided by Google Analytics and Adobe’s Ominiture.
ComScore, the Web’s most important measurement company, will give “Instant Article” publishers full credit for any traffic those stories generate on Facebook’s app.
Publishers can control much of the look and feel of how Facebook presents their stories; the item BuzzFeed publishes tomorrow won’t be mistaken for National Geographic’s.
Facebook says it won’t alter its algorithm to favor “Instant Articles” over any other kind of content. But given their novelty, and the fact they’re designed to be eye-catching, it seems very likely that these things will get lots of attention at the start.
Very generous. Enticing, even.
I am keen to revisit this in a year from now, to see if Facebook has revised these terms. If Facebook treats these terms like they treat your privacy, in a year or so I expect the revised terms will not be as generous. And if some companies are not careful, they will find they let their own IT teams dwindle and they will have no choice but to stick with Facebook.
I think these rules are about the best thing I have seen on how to eat: Simple Rules for Healthy Eating – NYTimes.com.
To make it even simpler, I would boil them down to:
1) Eat less processed food, and more food you make yourself from raw ingredients
2) Eat a variety of ingredients in moderation
3) If you have to drink something, drink water
I recommend you read the NYTimes piece, though. Really good.
Is Eleven Madison Park the best restaurant in NYC? If you read this, Restaurant Review: Eleven Madison Park in Midtown South – NYTimes.com, you’d be inclined to think so. Regardless, it is excellent and worthy of considering a visit.
But what if you want to experience the place without having to go through the tasting menu? Worse, what if you don’t have a reservation. Well then, you need this: How to Eat at Eleven Madison Park With No Reservation and No Tasting Menu — Grub Street.
I can’t promise that will work, but it is worth considering if you want to casually experience some of the best Manhattan has to offer.