Rated Ages 6+
We all have some interest in where our favorite foodstuffs came from, or how a restaurant got started. To start off, here's a quick subject on the once ubiquitous Benihana
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Although it is not known when or where life on Earth began, some of the earliest habitable environments may have been submarine-hydrothermal vents. Here we describe putative fossilized microorganisms that are at least 3,770 million and possibly 4,290 million years old in ferruginous sedimentary rocks, interpreted as seafloor-hydrothermal vent-related precipitates, from the Nuvvuagittuq belt in Canada. These structures occur as micrometre-scale haematite tubes and filaments with morphologies and mineral assemblages similar to those of filamentous microbes from modern hydrothermal vent precipitates and analogous microfossils in younger rocks. The Nuvvuagittuq rocks contain isotopically light carbon in carbonate and carbonaceous material, which occurs as graphitic inclusions in diagenetic carbonate rosettes, apatite blades intergrown among carbonate rosettes and magnetite–haematite granules, and associated with carbonate in direct contact with the putative microfossils. Collectively, these observations are consistent with an oxidised biomass and provide evidence for biological activity in submarine-hydrothermal environments more than 3,770 million years ago.
Now, I have nothing against Canadian businesses. They employ many of us, after all. I do, however, have issues with abominable food—if it can be considered food—like Chalet Sauce.
Chalet Sauce lies somewhere between gravy and a non-tart sweet and sour sauce, heavy on cornstarch and spice. To me, it always tasted of expired Christmas spices, namely nutmeg and cinnamon—but triple the amount that’s actually necessary, in the way bad cooks overcompensate by adding extra seasoning to a dish to make up for whatever other ingredients have gone stale. I’ve almost lost friendships because I think it’s terrible. But other people, like my friend Jesse Vallins, chef at the Maple Leaf Tavern in Toronto and someone I highly respect—save for having terrible taste when it comes to Chalet Sauce—seems to drink it by the cupful.