Today’s news, though, is making waves: MiBiz reports Founders’ two cofounders have sold 90% of the company to Mahou-San Miguel Group, each retaining just a 5% stake. Founders has confirmed the deal to The Takeout.

(Via The Takeout)

I wasn’t jazzed when Founders sold a bit of the company a while back, but this news is just too disheartening as a Michigan beer fan.

In an official statement provided to The Takeout, the brewery says daily operations at the brewery and taproom will remain unchanged.

“Founders will remain autonomous in managing its business, products and teams,” the statement says. “Engbers and Stevens [Founders’ two cofounders] will continue to be shareholders in Founders and have no intention of leaving.”

Mahou-San Miguel also owns a majority of Avery Brewing of Boulder, Colorado, but Founders says there’s no plans to roll the companies together. The company also notes the sale is subject to regulatory approvals.

The missing phrase for the end of each of the above paragraphs is “for now.”

I’m on the prowl for pictures from my last visit to Grand Rapids and the Founders Taproom with my friend Kent from back in the early ‘10s. When I find these examples of a simpler time I shall share them here with you.

Recipes for Food that Appear in Makoto Shinkai’s New Film Tenki no Ko:

Makoto Shinkai, whose hit animated feature film Kimi no Na Wa (Your Name) put him on the global map, has a new film that just landed in theaters in Japan. For those outside Japan, you’ll have to wait until early 2020 to see Tenki no Ko (Weathering With You) but for fans looking to get just a little taste of the film, you’re in luck.

In the film, there is a scene where the the heroine, Hina Amano, prepares a series of creative dishes for protagonist Hodaka Morishima. They include potato chip fried rice and instant ramen salad.

The odd yet alluring dishes were created in collaboration with recipe website Kurashiru, who has released the recipes for anyone to try.

Potato Chip Fried Rice | のり塩すごもりチャーハン レシピ・作り方

Rice | ごはん 200 g
Potato chips (preferably salt & seaweed) | ポテトチップ (のり塩味) 15 g
Onion | 玉ねぎ 1/4個
Sprouts | 豆苗 1/4 pack | パック
Soy sauce | ①しょうゆ 1 tsp | 小さじ
Chicken stock concentrate | ①鶏ガラスープの素 1/2 tsp | 小さじ
Grated ginger | すりおろし生姜 1/2 tsp | 小さじ
Sesame oil | ごま油 1 tblsp | 大さじ
Egg | 卵黄 1個

Directions (serves 1)

  1. Prepare the vegetables by chopping the onion and cutting off the stem from the sprouts. Chop sprouts into 2cm widths.
  2. Heat frying pan on low with sesame oil and ginger. Then add onions. Raise to medium heat and cook onions until translucent.
  3. Add rice, soy sauce and half of the sprouts and continue to cook
  4. Crush potato chips by hand and mix into dish, then quickly remove from heat and serve
  5. Separate egg yolk from whites. Create dimple in rice and add egg yolk

作り方

  1. 玉ねぎはみじん切りにします。
  2. 豆苗は根元を切り落としたら、2cm幅に切ります。
  3. フライパンにごま油、すりおろし生姜を入れ、弱火にかけます。
  4. すりおろし生姜の香りが立ったら、1を加え中火にします。
  5. 玉ねぎがしんなりするまで炒めたら、ごはん、①と2の半量を入れます。
  6. 全体が馴染むまで炒めたら、ポテトチップを手で砕きながら加えます。手早く混ぜ合わせたら、器に盛り中央をくぼませます。
  7. くぼみを囲うように残りの2を添えて、卵黄を中央にのせたら完成です。

(Via Spoon & Tamago: picture from Kurashiru)

Yum? It looks interesting. Any chance to have some Japanese potato chips/crisps in a recipe is a-ok with me.

There’s another recipe in the article, one for salad. Brooklyn Nine Nine fans will get the gist.

天ぷら酒場 上ル商店 門前仲町本店
050-5596-5552
東京都江東区門前仲町1-3-5
https://tabelog.com/tokyo/A1313/A131303/13227788/

Man who invented Keurig K-Cups regrets it / Boing Boing:

John Sylvan, the Keurig engineer who invented the K-Cup pod coffee system in the 1990s, regrets his mistake. It was intended for the corporate service market and the idea that people have these things in their homes leaves him “absolutely mystified.”

> He says he doesn’t begrudge the company for its success, or for wanting to make money, but he does question consumers’ slavish devotion to the things. The company’s latest product, the Keurig 2.0, which allows users to use pods to make larger cups and pots of coffee, is a great example of that.

> “I stopped when I was walking in the grocery store aisle and I said, ‘What is that?'” Sylvan recalls. “I picked it up and looked at it and said, ‘You have to be kidding me.’ Now they want you to make a pot of coffee with a Keurig machine.”

K-Cups are terrible but better than the coffee you don’t have.

I am still a pour-over fan using a burr grinder with recently roasted beans. But I’ve gone lazy, relying on my local chain shops (not Starbucks) to deliver my coffee.

Love Tonkotsu? Meet Tori Paitan Ramen, Its Creamy, Chicken-y Cousin by Serious Eats:

Bowl of miso chicken paitan ramen
Most ramen fans in the United States are familiar with Hakata-style tonkotsu ramen, the thick, creamy, pork broth-based bowl of noodles that is the star of menus of popular chains like Ippudo and Ichiran. But the same can’t be said for tori paitan ramen, which has as its base a chicken broth that’s similarly rich and creamy, and every bit as tasty as a tonkotsu. (Those of you who live in or have visited New York City may be able to attest to that fact if you’ve tried the tori paitan at Ivan Ramen, which we featured in our video on how to slurp a bowl of noodles.)

I’m eating up what’s in my refrigerator as I prep to head to the U.S. for the holidays so I can’t bust this out just yet.

January, watch out for broth-y deliciousness!