NYT reports Coca-Cola will finally drop the ‘Classic’ designation from their distinctive labels after nearly 24 years of use, which was originally to differentiate their original product from the controversial New Coke.
It’s about time, though I think the label will be a tad too sparse—the current design is clean enough as it is, and the simple lowercase sans-serif plays well off the swooshy Coca-Cola logo.
Tom Colicchio partners with his executive chef, Damon Wise, on a new menu where all the dishes and drinks are under $10. Called Damon: Frugal Friday, it takes place every Friday night at Colicchio’s Craftbar.
This is very good deal seeing as Craftbar’s usual menu has appetizers more expensive than this.
I love reading articles that profile seemingly simple and mundane subjects that are actually nuanced and complex. I never knew butter’s melting temperature is only three degrees away from its optimal mixing and creaming temperature, or that the butterfat emulsion breaks down and never returns when melted. If I ever bake cookies, I’m going to keep this article in mind. I will never take butter for granted again!
Mmm… bacon. Goddammit now I’m craving some. [via]
My cynical side thinks Salumeria Rosi is just desperate for business in these desperate times, and a 12-year-old “food critic” featured in the New York Times is just the right cure.