Word: steak
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...Merry Prankster Breitbart was raised in Brentwood, on Los Angeles' privileged west side. The area is home to studio executives and producers, and the politics are Democratic. Breitbart was never fully comfortable in L.A.'s '80s social milieu. His parents are Midwestern Jews. (His father ran a Santa Monica steak house.) They saw life differently than the other kids' sophisticated dads and moms did. "My folks are from an older and very silent generation," Breitbart says. "My dad is as conservative as William F. Buckley was, but without the same presentation. He expressed his conservatism by working 16-hour days...
...alumnus—who refers to himself as Noah Feehan/AKA ’03—will install a video performance piece titled “Steak Filter.” The piece involves cooking a chunk of steak while displaying a live video feed of the meat on a monitor next to it. Feehan uses the steak’s conductive properties as a filter for the video signal. The meat itself is used to link the live video to the monitor, and it creates patterns of interference on the display, which gradually change as the meat cooks...
...rest - both in terms of interest and positive feelings - was a baby giggling. The other high-ranking sounds were less primal but still powerful. The hum of a vibrating cell phone was Lindstrom's second-place finisher. Others that followed were an ATM dispensing cash, a steak sizzling on a grill and a soda being popped and poured...
...recently spent an entire week eating only food that I had shrink-wrapped and cooked in tepid water for an inordinate amount of time: eight hours for a chicken breast, 24 hours for a steak, 36 hours for short ribs that came out rare. Although this culinary method may sound fit for a survival camp, a growing number of foodies are embracing sous vide, French for "under vacuum," as the ideal way to slowly cook meat in its own juices. (Watch TIME's video "Sous Vide: Your Food Takes a Bath...
...temperature info I found on the Web, as well as some recipes that came with the PolyScience gadget, I ended up with truly divine endive: cooked for 45 minutes with a little bit of lemon, it came out sweet, melt-in-your-mouth good. But that 24-hour steak was not memorable. And the chicken was gross, like a wet sponge. (See a special report on the science of appetite...