Taste Test is our weeklong tribute to the leaps that occur when technology meets cuisine, spanning everything from the historic breakthroughs that made food tastier and safer to the Earl-Grey-friendly replicators we impatiently await in the future.

So how did everything taste? On the whole, surprisingly good! But before we delve into our detailed taste test, a word about what we were eating. I spoke to Vickie Kloeris, the Subsystem Manager for Shuttle and ISS Food Systems—NASA's head chef—and she walked me through exactly what goes into the vittles consumed in orbit by our astronauts.

Essentially, NASA does exactly what the army does with its MREs (Meals Ready to Eat), with a few exceptions: MREs are designed to keep an 18- to 22-year-old, extremely active soldier fueled and ready, whereas space food must be nutritionally tailored to older and less-active adults, so in general, space food is lower in fat, calories and salt.

For space food, the main criteria are spoilage resistance, easy preparation and consumption in microgravity (ie no potato chips), plus storage-space considerations. There are five classifications of space foods: rehydrateable (just add water), thermostabilized (already wet, heat in its metallic/plastic pouch and eat), irradiated (cooked irradiated meats ready to eat), intermediate moisture (meaning dried fruits, jerky, and such) and natural form (better known as junk food—ready to eat without any prep or storage concerns).

On the Space Station, there is a food prep area in the Russian half that has a fold-down dining table along with food package heaters. But soon, as the station is expanded to accommodate a crew of six later this month, a second, smaller food prep area will be added—this time equipped with a chiller, which is a first for the station—refrigeration specifically for food products. Cold drinks in space!

Vickie was kind enough to ship out a batch of goodies that didn't make it into orbit from the last ISS mission, and we dined on them for lunch. We didn't have a specialized thermostabilized pouch heater—and you can't microwave these puppies—so we just dunked them in boiling water for a while until they heated through. We made it through six courses including dessert:

Here, our menu in detail:

First Course: Southwestern Corn, Potato Medley
While it may have looked a little rough in the thermostabilized packet, corn was actually pretty tasty, and had the correct consistency. The Southwest was apparently represented by flecks of red and green pepper and a mild spiciness.

But the potato medley—oh the potato medley. Don't know what to say—there was a really strange chemical bitterness, from where it came I do not know. But not good.
Rating: Two Stars

Second Course: Breakfast Sausage Links, Curry Sauce w/ Vegetables
Awesome. Fingering pork sausage links inside a packet is not super pleasant, let me tell you, but out of the packet they were perfectly edible—fairly salty and a little stringy and dry, but with good taste. And dipped in the curry sauce? Yes. Sausages and curry go incredibly well together here on earth, and in space it's no different.
Rating: Four Stars

Third Course: Beef Enchiladas, Baked Beans, Tortillas
Wow. Delicious. As the busted enchiladas slid out of the packet, we were scared. But the flavor was right on—equal to if not better than any frozen enchilada you can get at the store. And the baked beans—oh my—Adam had three helpings. Taste was great, consistency perfect—and wrapped in a tortilla, which Kloeris says is one of the most versatile space foods (understandable), the combination was fantastic. I could fuel my spacewalks with this combo for months.
Rating: Five Stars

Fourth Course: Chicken Teriyaki, Creamed Spinach
Yikes. As you saw in the video, the chicken teriyaki was nasty. I don't know if we got a bad pouch or what, but the chicken was mushy to the point of being hardly recognizable as chicken. And the smell. Oh the smell. Not sure what went wrong here, but this was more akin to dog food than teriyaki. AVOID!

As for the creamed spinach, that was our only freeze-dried food item. In space, you would use the small tube opening to inject hot water with a syringe and smush it around in the package until it was done, but we reconstituted it in a bowl, and it came out alright. Kind of bland, but edible. We didn't spend long on it though because we wanted that chicken teriyaki out of our sight as soon as possible.
Rating: Zero Stars

Fifth Course: Chicken w/ Peanut Sauce, Green Beans w/ Potatoes
Definitely an improvement. The chicken here was in more recognizable texture and shape, and the peanut sauce, while not particularly delicious, was certainly more edible than the teriyaki sauce. And the green beans and potatoes were pretty much the same as your typical canned fare, so not bad at all.
Rating: Three stars

Dessert: Brownies, Cocoa, Kona Coffee
The brownies were basically Little Debbie brownies—in fact, they may have been exactly that, as NASA does purchase off-the-shelf snacks to send up after they're evaluated and repackaged. And the drinks were essentially the same as their earthly equivalents—only in space, you rehydrate with the same syringe-in-bag technique. Both were tasty.
Rating: Four Stars

You may be surprised to see no freeze-dried ice cream here for dessert—the item most commonly associated with "space food." Well, that's because actual freeze-dried ice cream was only eaten on one Apollo mission—its flavor is just too unlike ice cream to be enjoyed, and its excessive crumbliness made it especially difficult to eat and clean up in microgravity. Thus, its relegation to museum gift shops and novelty stores everywhere.

So in conclusion, I'd say our lunch was highly enjoyable. We went through what every astronaut does before their missions—a sampling of the available foods to see what they like. If Adam and I were going up, you can guess our containers would be full of beef enchiladas, baked beans, sausages and curry sauce, and there wouldn't be any chicken teriyaki in sight.

Now I want to try everything on the menu:

Mmmmm. It makes the cheeseburger in a can look like a Shackburger. See what the chicken looks like after cooking and more yummy yum yum photos here: [I Hate My Message Board via Food Network Humor via Geekologie]

I love Scanwiches. It's a fantastic concept, aesthetically beautiful, and its creator and I both share similar tastes, like the ridiculously good Vietnamese meatball sandwich at Banh Mi So No. 1 that's just a few blocks away from Gizmodo HQ. It's not every day you see your favorite sandwich baring all on the web as you eat it.

The site is the brainchild of Jon Chonko, an NYC designer at thehappycorp global. Once I got in touch with him via Tumblr, I had to know more about the how, what and why of this excellent work.

Q: When did the idea for Scanwiches strike, and what was your inspiration?

A: I think the word popped into my head first and then I had to see how it would actually look. I've always loved scanning things. It's a very specific way of capturing an image. Everything—exposure, depth of field—is totally pre-set on a scanner so you try and explore the stuff you do have control with.

Once the project started getting popular people began sending me things, especially foods, that people have scanned. There's a guy who does fast food, another person who did a project scanning green market produce, and several artists who do scanned flowers. It's a weird little genre I didn't now existed and was pleased to find I was a part of.

Q: What kind of scanner do you use?

A: I use my girlfriend's old scanner. It has a broken lid and she didn't want it. It's an HP scanjet 4570c and it was made in 2002. The thing is on its last legs. It sounds like a subway train hitting the brakes every time it starts a scan. I think it has a max optical resolution of 400 dpi but it's been a while since I read the manual.

Q: What is your process for scanning them? Do you just clean the glass really well after each one or put down some kind of transparent film for easy cleanup? Do much cleaning up in Photoshop or anything?


A: I clean the glass at the end of each set with Windex and a paper towel but between sandwiches it just gets wiped down. We started with a plastic film when we first scanned but we found that it fogged up when we did hot sandwiches. Straight onto the glass gets the best quality. This is a full time sandwich scanning machine—we have another really nice photo scanner for office use.



I take the image into Photoshop and do some white balance and color-correction but nothing dramatic. The sandwiches have to look appealing and realistic. I want people who see a sandwich on the site to recognize it if they've ordered it. It's about education first and delight second.

Q: What's the sloppiest sandwich you've scanned?

A: Eggplant Parmesan from Parisi Bakery. I had to wipe the thing down with a wet cloth afterwards.

If you have yet to do so, go check out Scanwiches this instant. Then, do the right thing: get yourself a sandwich. It's lunchtime!

I love the quail egg Eva, and overall this is really, really incredible as an exercise in food ornamentation by bento maker extraordinaire AnnaTheRed. But if I were a kid and opened this up at lunchtime, I would be more worried about my mother's rapidly intensifying case of the crazies than about how I should approach Wall-e's omelet torso with my fork. There are many more masterworks at Anna's own site: [AnnaTheRed, Flickr via Kottke]

While the LEDs aren't intended for consumption, you'll surely be able to trade a glowing sandwich for a Nutty Bar or at least a Star Crunch. [Electronic Sandwich via MAKE]

Here is the thing though—the parents probably have the same horrible eating habits, so it would be hard to dole out the discipline without looking like a hypocrite. Besides, if the school is so concerned about the kids' nutritional welfare, why do they continue to serve them crap food? Oh, and the school claims that that the stored information recorded has "no forensic value." Yeah, right. I'll bet you drop one joint on the ground behind the school and your fingerprints combined with data indicating that you enjoy large quantities of sugary and salty snack foods will do you in. [Breitbart]

Some of the conservative, paranoid parents are expressing concerns. Even though the finger-print scanning is optional for students, the alternative methods aren't being articulated to the children, according to one parent. I guess the only downside to this system is if a bully wants to steal a kid's milk money, it will involve the slicing off of a finger. Ouch.

It's a damn fingerprint scan, it's not like the school officials are implanting RFID chips into the kids (that's next year). – Travis Hudson

Kids buy lunches with scans of fingers [Yahoo!]