One Thing of Which we Will Never Have a Shortage
I assume a lot of you are familiar with my feelings on high-end audio. It’s a giant load of manure, for the most part. You may remember the time I linked to an experiment which proved audiophiles couldn’t tell the difference when a tester substituted coat hangers for expensive cables. Okay, let’s be fair. Maybe the experiment proved coat hangers make really fantastic cables.
Here’s another funny story. Back in ’01, some French guy gave 57 wine experts a glass of white wine and a glass of red wine, and he invited criticism. And none of them noticed something which should have been obvious. Both glasses contained the same wine. The red wine was the white wine, with dye added. These are the people connoisseurs rely on when they decide it’s okay to spend four hundred bucks on a bottle of Bordeaux.
Here’s a quote about another experiment the guy ran:
The second test Brochet conducted was even more damning. He took a middling Bordeaux and served it in two different bottles. One bottle was a fancy grand-cru. The other bottle was an ordinary vin du table. Despite the fact that they were actually being served the exact same wine, the experts gave the differently labeled bottles nearly opposite ratings.
Dang.
Why are human beings so full of it?
Another amusing thing is that when you expose BS, many people can’t accept it. They actively work to put the BS back in place. I just looked at a piece about research which suggested coffee really does taste better at Starbuck’s, because of the overall atmosphere. I see no reason to doubt it. Food tastes better outdoors, doesn’t it? Why should coffee be immune to similar effects? But some guy–this is actually funny–swooped in, in a comment, to make up an excuse for store coffee. He said stores have machines that heat water to higher temperatures, and that you can’t get such temperatures in home machines. Two things. First, as a subsequent commenter pointed out, water at sea level never gets hotter than 212 degrees, and home coffee makers could certainly achieve that if they wanted to. Second, if you know anything at all about coffee, you know that high temperatures ruin it by dissolving alkaloids that taste bad. This is why you don’t boil coffee in a pan and pour it through a strainer.
A while back, as most of you know, I got tired of listening to people perpetuate the myth that steaks need to be “rested” before you eat them. Restaurants don’t do it, and neither should you. Ideally, a steak would be prepared a foot from your plate, and you’d jump on it before it had been off the heat for more than a few seconds.
I proved it with a Youtube video. I cut a steak in two pieces. I cooked them together. I ate one immediately, and I ate the second one five minutes later. And the first one was better, because the outside was hotter than the inside. Obvious. But people have heads like granite. It kills them to give up their cherished wrong beliefs. It doesn’t matter how much proof you show them; if people are determined to believe fantasies, that’s what they’re going to do. Guns cause crime. Raising taxes always increases revenues. Ethanol is a great idea. Steaks need to be rested. You name the myth; they’ll defend it. Sometimes bitterly. Why a person would get emotional about a steak myth is beyond me, but it happens. Some of my Youtube commenters were furious.
One guy claimed you have to rest the steak in foil, and that the steak would actually get hotter during the rest. Thermodynamics is no obstacle to a good myth. That must be some great foil. I think from now on, instead of wasting propane, I’ll cook my steaks by wrapping them in foil and throwing them on the counter. Where do you store foil like that? If you put it in a cabinet, it would set fire to the kitchen.
The funny thing about the angry Youtubers is that none of them were willing to do what I did. I wasted a perfectly good steak and an hour of my time, performing a well-designed experiment. And I filmed the whole thing. The people who got mad at me just called me names and said I was wrong. Who has more credibility, in a situation like that?
The myth of the super-hot coffeemaker reminds me of the myths you hear about steakhouse ovens. They’re made in Area 51, by alien slave labor. They cook steak with bursts of tachyons, previously known to exist only in theory and on certain episodes of Star Trek. And the steak comes from special steers raised in antigravity chambers in a space station with a cloaking device. And the aging is all done at CERN and Livermore Labs. It’s very technical. You wouldn’t understand.
The fact is, anyone who can find prime beef and turn a gas valve on and off can make the best steak on the planet. It’s not just doable; it’s incredibly easy. Anything that chars a steak well without messing up the flavor will work.
Cigars are surrounded by BS, too. The excellence of Cuban cigars is no myth; they’re wonderful. They’re generally better than cigars from other countries. On the other hand, some marvelous cigars are cheap, and some highly regarded Cubans are only very good. For example, the Cuban Montecristo No. 2 gets raves, but it’s not really that great. It lacks complexity, which is the only thing that really separates great cigars from good ones. On the other hand, I have some smokes rolled by a local guy in Miami–ten bucks for 20–which are wonderful. He passed away. Too bad, for all the people who bought his cigars. I also had a Brazilian CAO which was better than any Cuban I’ve ever smoked. It was the high point of my experience as a cigar smoker.
I know people will argue with me about the Montecristo, but I know I’m right. I’ve had samples from two different batches, and it’s one of the few Cubans I would not recommend to anyone who has to pay for it. Nice cigar, and well worth smoking when free, but not worth the price. A nice aged Bauza pyramid is nearly as good, and it costs about a third as much. After six months in the humidor, they taste like roasted pistachio nuts.
I haven’t tried every Cuban, but if I were going to make recommendations from the ones I’ve had, I’d mention Cohiba Esplendidos, Cohiba Lanceros, Ramon Allones Specially Selected, Ramon Allones Gigantes, Hoyo de Monterrey double coronas, Trinidad Fundadores, Romeo y Julieta Churchills, and H. Upmann Sir Winstons. I can’t say I’ve ever had a Cuban that wasn’t good, but when you spend big, you want to taste what you’re paying for, so you should buy the best.
I don’t know why I’m writing about cigars. I can’t remember my last smoke, or the last time I bought cigars.
Another bit of cigar BS: some foreign vendors who ship Cubans claim they get super-special hand-selected Cubans, better than everyone else’s. It’s not true. They just say that because they operate in countries where taxes make their prices artificially high, and they need an excuse to help them compete with Hong Kong and the Canary Islands.
The worst BS I have personally fallen for is the Japanese kitchen knife BS. They are just too fragile and expensive to be useful. I’m afraid to use mine. And my $20 rust-prone cleaver from China is actually better than my Shun, which sits gathering dust.
Pizza! There’s a BS-filled topic for you. I still have Caputo 00 flour I bought ages ago, because people said it was the best. I think I paid three bucks per pound. Whatever it was, it was obscene. Never again. It was a complete waste of money. Well, that’s not really true. I was paying to find out whether it was any good, and I got my answer. Right now, my favorite pizza flour is whatever bread flour is on the shelf at the store. I like King Arthur brand because I know I can trust it, but for all I know, Pillsbury is just as good. And if I were rolling my crusts instead of tossing them, I’d use biscuit flour because while it doesn’t toss well, it gives a lighter crust.
My last pizza had a crust that would have brought tears to your eyes. Pillsbury bread flour. It was chewy. It blew up nicely in the oven. It had a wonderful yeasty flavor. I get misty remembering it. And boy, do I get good results with Costco bagged mozzarella. I was shocked. But I accepted the truth when I tasted it. You’ll never learn anything new if you can’t see past what other people tell you.
The power of BS is remarkable. Challenging BS can get you shot or burned at the stake. Maybe I should learn to go with the BS flow.
Man, that cheese is good, though.