How to Make a Cucumber Move Like a Snake
Hiro Terada is a master sushi chef. He’s a true artist and a master of his craft. Watch him make hundreds of rapid, perfect cuts into a cucumber. After soaking in saltwater for half an hour, the cucumber becomes incredibly flexible. Chef Terada can make it wiggle like a snake.
-via Rocketnews24
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Consumers would like it, but do the manufacturers want less waste? After all, they would end up selling less, not to mention the cost of adding the coating.
out of date: 34%
left over after cooking: 26%
left on plate: 20%
(Don't know about the other 20%)
Condiment/Herb offenders sorted by severity are:
Other sauces: 15.4%
Cook-in sauces: 12.2%
Herbs & Spices: 10.9%
Other condiment, spice, sauce, oil or herb: 10.2%
...
Mayonnaise / Salad cream: 4.6%
...
Ketchup: 2.9%
Proportion of the weight of food items purchased that is thrown away (mixed adult households)
Salad: 38.6%
Bakery: 23.9%
Vegetables: 14.7%
Confectionary: 11.1%
Meat and Fish: 10.4%
Condiments: 9.8%
Dried Food: 9.8%
...
Source: http://www.ns.is/ns/upload/files/pdf-skrar/matarskyrsla1.pdf
So, it kind of does look like it was a pet project that the researchers identified with, and the $17 billion (big scary number) is a rationalization after the initial impulse that was then carried out under the pretext of altruism, when in fact it was probably just curiosity and personal identification with the pet-peeves of condiment use.
Apparently the "Bagged Salad & Dressing" market (UK data) reached $10 billion in 2011 and was expected to grow as consumers become more health conscious. 38.6% of $10 billion is greater than 9.8% of $17 billion. Maybe they should have been working on a way to keep salad fresh longer.